First Sous Vide Cook

[jlazar]

Finally broke down and got a sous vide (1000w Anova). First cook today was a pork tenderloin I got at Costco.

Applied a good coating of Killer Hogs AP Rub to all sides of the loin. Sealed in vacuum sealed bag for 2 hours.

Cooked at 144 for 2 1/2 hours. Light sear in a Lodge CI. Sliced and drizzled with Rose & Ivy Southern Pecan Pepper Glaze. Served with mac and cheese and applesauce.

After all the brisket, ribs, pulled pork, prime rib, tri-tip, ham, chicken, turkey, etc., on the smoker and grill, my wife and niece said this was the best meal yet. Oh well!! I guess the best meal is the one you ate last.

[bbqLuv]

That glaze looks good if not too hot.

[jlazar]

Very little heat. Sweet with a hint of vinegar. Available on Amazon.

[treesmacker]

Welcome to Sous Vide club! That really looks good. Try chicken breast, it comes out great (and I'm a dark meat man).

[rickgregory]

jlazar - I season the chicken, cook to 155 or so and sear hot. See https://www.seriouseats.com/sous-vid...-breast-recipe for some thoughts on various temps.

[jlazar]

rickgregory - Thanks. I have read the Serious Eats site. Was wondering if folks preferred a temp different than Kenji. Do you just sear the skin side or both?

[rickgregory]

jlazar I just sear skin side. On temps, remember you'll get a boost from the searing but there will not be any carryover since you didnt cook at a temp hotter than your finish temp. As for preference... while it's personal, I think Kenji's descriptions are pretty accurate as to texture.

[DaveD]

Another great thing about sous vide is that you can reheat leftovers to exactly the serving temp you want without any risk of overcooking. Takes a bit more time, but lots of upsides. Have fun! Sous vide was life changing for me...

[HawkerXP]

[texastweeter]

I though the word sousvide was used to call pigs...

[barelfly]

Pork and chicken are great with the SV. Nice to have when you may not have the time to cook at the grill. I’ll use the SV to cook and either finish the day of work or go out on a bike ride and come home and finish up dinner.

I also prefer bit lower temp on chicken, 145-150 for 2 hours (I usually am cooking frozen meat) and then use the sear to allow for a bit more on the final temp.

try some carrots in the SV finished in a pan with a sauce from the juice leftover. Man, the carrots are good!

[Sid P]

barelfly. So do you season and cook immediately, or…?

[barelfly]

Sid P - I go from freezer to bath for cook, when bath time is up, pat dry with paper towel and usually add a light coating of oil and seasoning. From there, straight to the cast iron skillet to finish. So that is the other reason I’ll use a tad lower finish temp.

Occasionally I’ll use an ice bath for steaks depending on what I’m doing, but that is rare.

[rickgregory]

Michael_in_TX Sid P - like barelfly, I cook from frozen but I usually re-bag the meat, adding salt and pepper, then vac-seal, then freeze. The pepper isn't really needed, it's just habit but the salt will penetrate the meat during the cook. DO add some time to account from cooking from frozen.

[Troutman]

Welcome to the world of bathing !!! 🤣

Now try experimenting with the combination of SV and barbecuing. Best of both worlds !! 👍

[MarkN]

When cooking for guests, I have most often used the sous vide for steaks (ribeye, strip, etc.). After about 90 minutes at 130 degrees I slap it on a 3/4 full charcoal chimney or fully loaded sear side of a S&S for the char. No gray meat when done this way.

[Sid P]

barelfly. Thanks.

[rickgregory]

When cooking for guests, I have most often used the sous vide for steaks (ribeye, strip, etc.). After about 90 minutes at 130 degrees I slap it on a 3/4 full charcoal chimney or fully loaded sear side of a S&S for the char. No gray meat when done this way.

Another way to do this for guests is to solicit doneness preferences and then cook them in batches... all the medium rare together then all the medium, etc. Cook each batch... pull, shock in ice, refrigerate. You can do this part ahead of time.

When the party rolls around, put all of the steaks in a bath set for the lowest doneness temp and reheat. When ready, sear.

There's no reason to do this if everyone eats the same doneness, but if people really prefer different levels, it lets you accomodate your guests while not making the cook complex at all.

[jlazar]

Another use of batches is to try different seasonings. I cut the pork loin in two pieces. Coated one with the Killer Hogs AP Rub and sealed. Put the other in a bag with some teriyaki sauce and sealed. Let both bags sit in the refrig for 2 hours before cooking. When I put them in the sous vide bath, I also added a sealed bag that contained some of the glaze. Let it heat up with the pork as they cooked.