Picked up a 3-lb beef tenderloin that was half-price - marked down from $50 to $25.
Going to sous vide that puppy at 136 F for 2-3 hours tomorrow - can’t wait!
General sous vide recipes
OldDoug
(Doug)
#24
Jane, that is a thing of Beauty.
My last sous vide was a pork loin roast, about 1/3 of a big boneless pork loin I got, then cut chops from 2/3 of it.
I’ve done pork chops at 140/60 but got scared and went 144 F/62 C. It was a thick piece of meat. Put a lot of rosemary and sage in the bag with the meat, and that made for a nice taste around the edge, even after searing it in the oven. Scored the outer fat with a knife beforehand, making shallow diagonal cuts all along it.
144 F/62 C for 2.5 hours sous vide. Pre-heated a pan in the oven with the oven at 500 F/260C. Put the meat in the pan, fat side down, so the fat would melt and render out a bit, hopefully further flavoring the meat when I flipped it over. 7 minutes searing, fat side down, at 500 F/260C, then 15 minutes with the fat side up.
It was great, perfect, though could have sous vided at a lower temperature. Meat was white all the way through, without even a hint of pink. I think <140 is in the cards for the future, perhaps 138 or 137.
juice
(Running from stupidity)
#25
It’s all just a learning process, indeed. But as you say, even when it’s not “exactly right,” it’s usually still pretty awesome 
OldDoug
(Doug)
#26
The texture of chicken, turkey and pork done at lower temperatures takes some getting used to…
Janie
(Jane)
#28
OMG - look what I found at a 4-hr meat sale at a local market! Almost 9 lbs of pork for under $9.
I will split this up and vacuum seal each half and freeze. I foresee lots of sous vide pulled pork in my future!
juice
(Running from stupidity)
#29
Have I mentioned recently that I hate you all?
Not sure if I’ve mentioned it.
Janie
(Jane)
#31
More pulled pork.
This was one of 3 in a package for under $10.
165 F for 24 hours then popped it under the broiler to get some bark on it.
Shredded and ready for the fridge since Hubbie made soup for dinner tonight.
Janie
(Jane)
#32
Husband picked up a Tri Tip Sirloin yesterday. Never cooked one so I looked up online how to sous vide it. It’s basically a large slightly tougher cut of sirloin.
So… going for 135 F (55 C) for 3 hours.
Should be medium-rarish at that temp and hopefully 3 hours is enough to be tender.
Everything sous vide!
Ilana_Rose
(mole person)
#33
I’m curious how this turns out. Trip tip steaks are sold at the Walmart here and I often see them in markdown bin 50% off.
Janie
(Jane)
#35
Thanks, Mark. I think that might be more rare than I would like. Probably be ok for my husband LOL.
Janie
(Jane)
#36
I took it out at almost 4 hours to check. I want steak texture, not falling apart like a good roast beef texture.
It was perfect! So I put it in the fridge and will warm up in the sous vide at the same temp when time for dinner, then sear it.
I cut off the end for a taste test and also tried out my husband’s mini butane torch he got for some project of his (don’t remember).
I think I will forego firing up the grill and just use it
Pic of tri tip not seared yet so not very pretty. But I like the degree of doneness it has. Small piece was seared and seasoned.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#40
Repeat after me: Temp is doneness,time is tenderness. Thickness is time.
If loin chops are done at 140, there’s no need to go higher for a loin roast. Just longer. How much longer is a question of the thickness of the thinnest dimensions. On chops, it’s the thickness of the bone. On roasts, it’s generally the cross section.