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Sous Vide Pork Loin with Spaghetti Squash step by step video
Posted on 4/7/20 at 6:31 pm
Posted on 4/7/20 at 6:31 pm
I stitched together some video i had taken before that gumbo video from yesterday.
Very proud of how the pork loin came out, the spaghetti squash over cooked a little but still good.
Hope yall enjoy the video.
Sous Vide Pork Loin
Geaux Tigers
Very proud of how the pork loin came out, the spaghetti squash over cooked a little but still good.
Hope yall enjoy the video.
Sous Vide Pork Loin
Geaux Tigers
9
Posted on 4/7/20 at 6:33 pm to Tmar1no
Are you a ginger?
Posted on 4/7/20 at 6:37 pm to patnuh
Used to be, Hair doesn’t even resemble red anymore
Posted on 4/7/20 at 6:50 pm to Tmar1no
Looks good mate.
Also, solid video editing. Very professional
Also, solid video editing. Very professional
Posted on 4/7/20 at 7:07 pm to Ryan3232
Thank you
Posted on 4/7/20 at 8:04 pm to Tmar1no
Looks good baw!
Posted on 4/7/20 at 8:22 pm to Tmar1no
Nice job.
I was the first to upvote your video even though SOUS VIDE is the devil... and gay. I'm only half joking about the gay part.
I was the first to upvote your video even though SOUS VIDE is the devil... and gay. I'm only half joking about the gay part.
Posted on 4/7/20 at 8:53 pm to Tmar1no
Spend some money and get you a vacuum sealer to go with the sous vide. It’s worth the money.
Posted on 4/7/20 at 9:33 pm to Tmar1no
If you want to go deep into the sous vide rabbit hole, get a vacuum sealer and a searzall.
When I sous vide pork loin, I like to make a pepper jelly glaze to go on top. Sear once, drizzle glaze, sear again.
1/4 cup pepper jelly, 2 Tbs balsamic vinegar in a pan and heat. Cover and pop into over under broil.
Also great for tailgating. Sous vide ahead of time and throw on the pit to reheat.
When I sous vide pork loin, I like to make a pepper jelly glaze to go on top. Sear once, drizzle glaze, sear again.
1/4 cup pepper jelly, 2 Tbs balsamic vinegar in a pan and heat. Cover and pop into over under broil.
Also great for tailgating. Sous vide ahead of time and throw on the pit to reheat.
Posted on 4/7/20 at 10:05 pm to KamaCausey_LSU
I’m pretty close to going down that hole, although I love cast iron so will probably not get the torch
Posted on 4/8/20 at 12:31 am to Tmar1no
Just a few years ago you would have been run out of town for posting something here as outlandish of an idea of sous vide.
Nicely done.
Nicely done.
Posted on 4/8/20 at 5:58 am to Tmar1no
Another great job. Pork loin is so cheap yet so often disappointing. I may have to try this approach. The results look darned good.
I did have to go back to catch the 141 for 4 hours note. It was only up for a second.
And where is the other half of the loin? Speaking of, you could have put some soy and seasoning on the end if you halved it first.
I'm looking forward to the next one.
I did have to go back to catch the 141 for 4 hours note. It was only up for a second.
And where is the other half of the loin? Speaking of, you could have put some soy and seasoning on the end if you halved it first.
I'm looking forward to the next one.
Posted on 4/8/20 at 6:23 am to Tmar1no
Just curious why do you go 4 hours? I usually go 2 on mine at 145
I don’t season before usually throw it all on before searing
Always delicious
Nicely done
I don’t season before usually throw it all on before searing
Always delicious
Nicely done
Posted on 4/8/20 at 7:33 am to Buckeye06
For Pork tenderloins, which are a little skinnier and naturally more tender meat, I do 2 hours and they are perfect, for pork loins I like to do longer because they are basically a roast so a little longer helps break down the fibers
Posted on 4/8/20 at 8:47 am to Tmar1no
Looks good. I do pork all the time with my Annova.
FYI, if you'll submerge your ziplock bags in the water up to the ziplock seal, then seal the bag, it will push all of the air out.
(edit) Nevermind, I paused to comment right before you did as I suggested!
FYI, if you'll submerge your ziplock bags in the water up to the ziplock seal, then seal the bag, it will push all of the air out.
(edit) Nevermind, I paused to comment right before you did as I suggested!
This post was edited on 4/8/20 at 8:50 am
Posted on 4/8/20 at 10:24 am to Tmar1no
quote:
I’m pretty close to going down that hole, although I love cast iron so will probably not get the torch
Hard to beat cast iron for flatter cuts like steaks and pork chops.
Posted on 4/8/20 at 11:32 am to alpinetiger
quote:I will expound on this a bit:
submerge your ziplock bags
One suggestion I found on a random "try these kitchen hacks" video was to leave the zipper fully open when submerging the bag. The thinking is to not restrict any way for the air to evacuate the bag.
I changed from just leaving a small hole open, and it works much easier better for me now, and appears to get more air out. Like the OP I gently poke the bag to get the air-release started (I keep some chopsticks handy for that).
Of course one should still be careful to not let any of the water get back into the bag before it is zipped up.
Posted on 4/8/20 at 1:09 pm to patnuh
quote:
Are you a ginger?
Such an odd question.
Unless you have a ginger fetish I guess.
Posted on 4/8/20 at 1:19 pm to patnuh
quote:
Are you a ginger?
Mmm, ginger, garlic, and soy sauce, marinade overnight. Dump the marinade, and then sous vide.
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