I tried this recipe and it was a hit. I have started the sous vide method and canโt wait to try more recipes. I used a 2 lb roast, seasoned as directed and added it to the water bath for 3 hrs. Placed in ice bath to quick cool. Placed in water bath next day to warm the meat. Served with a mustard sauce, sweet potatoes, collard greens and fried apples. Delish!
Iโm sous viding about 6 4lb pork loin roasts for a large crowd. If I cook them the day before and sear them can I warm them up in the oven at what temperature before I slice all of them and begin plating?
This is now my go to recipe for pork loin. Its so simple, only change I have made is the addition of onion powder, only because I have an onion and garlic addiction. Its is so simple and easy, don’t understand why people have problems with the written language. Thank you so much!
I tried this recipe and it worked well. I now have a dedicated spice bottle with this mix of items plus I added ground thyme and didn’t use rosemary because of a close friend’s dislike for it.
I chose 153 for a temperature to sous vide, with a 4 hour cook.
I test things directly after sous vide before secondary treatments, and I thought this meat was too bland but it still did well with BBQ sauce, chopped up and heated before putting it on a bun.
But WOW, the next day I decided to pan sear individual thin slices of the meat both with and without more seasoning, first using olive oil and then duck fat, and it was so tremendous!!! The slices were about 3/8 inch thick and I would cut the slices in half as well before pan searing. I highly recommend cutting this piece of meat in this manner. I had never cooked this piece of meat. I am fairly new to sous vide, just a couple months into it, but I’ve done about 20 cooks so far. Get yourself and SV rig and get after it! I use the Anova AN50 with wifi and love its remote capability. You can be anywhere and check to see what’s happening back home in the kitchen or make adjustments.
I tried this recipe and it was a hit. I have started the sous vide method and canโt wait to try more recipes. I used a 2 lb roast, seasoned as directed and added it to the water bath for 3 hrs. Placed in ice bath to quick cool. Placed in water bath next day to warm the meat. Served with a mustard sauce, sweet potatoes, collard greens and fried apples. Delish!
Iโm sous viding about 6 4lb pork loin roasts for a large crowd. If I cook them the day before and sear them can I warm them up in the oven at what temperature before I slice all of them and begin plating?
It sounds like you don’t understand sous vide cooking. There is no oven involved.
How long do you think it takes to sous vide two (2) 1-inch slices of pork loin?
Cook for about 5 hours instead.
that would be boneless chops, about 30-60 minutes.
This is now my go to recipe for pork loin. Its so simple, only change I have made is the addition of onion powder, only because I have an onion and garlic addiction. Its is so simple and easy, don’t understand why people have problems with the written language. Thank you so much!
In the instructions there’s no mention of the oil. When does one apply it?
Yum! Thank you for making us all look good!
I tried this recipe and it worked well. I now have a dedicated spice bottle with this mix of items plus I added ground thyme and didn’t use rosemary because of a close friend’s dislike for it.
I chose 153 for a temperature to sous vide, with a 4 hour cook.
I test things directly after sous vide before secondary treatments, and I thought this meat was too bland but it still did well with BBQ sauce, chopped up and heated before putting it on a bun.
But WOW, the next day I decided to pan sear individual thin slices of the meat both with and without more seasoning, first using olive oil and then duck fat, and it was so tremendous!!! The slices were about 3/8 inch thick and I would cut the slices in half as well before pan searing. I highly recommend cutting this piece of meat in this manner. I had never cooked this piece of meat. I am fairly new to sous vide, just a couple months into it, but I’ve done about 20 cooks so far. Get yourself and SV rig and get after it! I use the Anova AN50 with wifi and love its remote capability. You can be anywhere and check to see what’s happening back home in the kitchen or make adjustments.
I think that should be AN500 for the model number.
Did not see in the recipe or notes, but what is the 1 tbs of oil for?
Hi
How long to cook a 6lb to 140 ?
Thanks
Michael