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Sous vide ideas
Posted on 12/29/21 at 4:01 pm
Posted on 12/29/21 at 4:01 pm
Looking to start low carbing it again. Want to meal prep on the weekends so that I can throw some stuff in the bath and have it ready in an hour or so. Just looking for some of your favorite meats, sides, seasoning combinations, etc.
3
Posted on 12/29/21 at 4:14 pm to Dale Murphy
I’ve recently done tri-tip twice. I did 4 hrs at 124 then sear 2 mins per side, hope that’s not too long for you. It is super tender, delicious and would be great for meal prep.
Posted on 12/29/21 at 9:46 pm to Dale Murphy
Chicken breasts are incredible sous vide.
Posted on 12/29/21 at 10:49 pm to Dale Murphy
Pork loin, though I prefer 6-8 hours at 135 for that. You can try to sous vide the pork loin whole on weekends, cut into chops, and use the sous vide to reheat.
Pork tenderloin can be sous vide at that temp in 2 hours too.
eta: Maybe I have the time wrong on that, it's been a while since I've cooked a pork loin.
I think last time I did one, I did 6 hours and made a shallot/white wine/mustard/cream sauce with the drippings from the bag. The pork loin was still plenty moist even with the extra cook time.
Pork tenderloin can be sous vide at that temp in 2 hours too.
eta: Maybe I have the time wrong on that, it's been a while since I've cooked a pork loin.
I think last time I did one, I did 6 hours and made a shallot/white wine/mustard/cream sauce with the drippings from the bag. The pork loin was still plenty moist even with the extra cook time.
This post was edited on 12/30/21 at 9:23 am
Posted on 12/29/21 at 11:04 pm to TDTOM
quote:
Chicken breasts are incredible sous vide.
I am terrible with cooking chicken
Haven’t screwed it up sous vide, comes out really well imo
Posted on 12/30/21 at 1:08 am to KamaCausey_LSU
quote:I usually go 3 hours (up to 5).
Pork loin, though I prefer 6-8 hours at 135 for that
All of my chicken breasts for sandwiches are 1 hour at 150 degrees, then ice bathed down.
Pork tenderloin is perhaps my favorite sous vide application.
I also love salmon at 129 for 45 minutes.
Posted on 12/30/21 at 8:49 am to RonFNSwanson
quote:Still my go to for Sous Vide. I go at least 6 hours at 133. No way anyone in my house could eat 124.
I’ve recently done tri-tip twice. I did 4 hrs at 124 then sear 2 mins per side
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