re: Sous Vide Beef Tenderloin

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I made this exact one years ago, and is great for larger cuts of meat and large qty's of meat. Its called the Sous Vide Cooler and was a neat DIY project.

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I did the same. It is great for larger cuts and longer cooks. I take it with me on vacations and pack it with kitchen staples during transportation. The Ikea rack that the guy recommends on the video works well too. Much cheaper than buying a designated sous vide rack.
It's an easy project and well worth it. The only down side is the weight of the water in the tub makes it cumbersome to empty. I started partially emptying it with a pot until it's more manageable to dump out.

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I made this exact one years ago, and is great for larger cuts of meat and large qty's of meat.

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We made one of those a couple of years ago for Mrs Vox's first Anova. (She owns 4, now. 2 Anovas, a Joule and a knock-off Anova we got at an Amazon Returns bin place for $5)

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Does she cater for a living?

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Nah, just a food nerd. The first Anova was an anniversary present for her, the next one and the Joule both were found at Unclaimed Baggage, and the 4th was a Bins find.

That thing will keep rising after you pull it. Let it rest 20-30 minutes and it will come up another 5-8 degrees and the juice will settle.

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f you want to avoid cutting in half for presentation sake, then by all means follow the solutions already mentioned.

I can say with authority however that cutting it in half will not change anything about the finished product with sous vide.

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Yeah, had to cut it in half the one time we made it. You slice it for serving anyway, so it shouldn't affect presentation too badly.

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That thing will keep rising after you pull it. Let it rest 20-30 minutes and it will come up another 5-8 degrees and the juice will settle.

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Hmm. This is the opposite of everything I've been told about sous vide cooking. You do not rest sous vide dishes because cooked at a constant temperature and doesn't need it. (So I've been told)

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Hmm. This is the opposite of everything I've been told about sous vide cooking. You do not rest sous vide dishes because cooked at a constant temperature and doesn't need it. (So I've been told)

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Correct. The only way you're not right is if you sear it for a LONG time after.

The process of cooking over a stove/grill pushes the juices towards the center of the meat. When you remove from the heat, the temp continues to rise a bit (the severity depending on the cook temp and time) and the juices in the middle redistribute back through the cut. This is also why you rest meat after removing from the grill...so the juices don't run everywhere.

Sous vide is a much more gentle way to bring meat to temp. It won't continue to rise after you remove from the water. And the juices aren't forced to middle at the same rate high heat cooking does.

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That thing will keep rising after you pull it. Let it rest 20-30 minutes and it will come up another 5-8 degrees and the juice will settle.

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man, this site knows nothing about sous vide.

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135 for 2.5 hours and seared with a torch. People saying that it too high for a sear, are searing on a grill. A torch is a better way to do it. you get the crust with no higher cooked areas in the meat like you would searing on a grill or skillet.

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How many people out there fricking around with torches at home?

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How many people out there fricking around with torches at home?

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most people who buy a fricking sous vide.

I got my first torch 10 years ago to light my grill. I have used it for dozens of things since then.