shoprat53 Sous Viding a pork loin is just the best way to cook it. Try a pork tenderloin under the same conditions. It will even outshine the loin you did. Like butter.
Sous vide
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The way I usually approach it (pork, chicken and beef) is this way:
- Do I want the seasoning to permeate (and possibly alter the taste) OR do I want it as an accent?
Most often dry brine my steaks because I love the flavor enhancement to be throughout, so using the sousvide helps accelerate and most consistently will enhance the whole steak. On the other hand I like a dry tellicherry pepper grind to sit on top of the steak to offer the floral accent. There are certain proteins that I want to change the taste (like pork and chicken) so I usually throw a whole bunch in the bag to change the flavor profile.
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It was just a bit warm outside. So, I decided to mix it up and grab from the Basil plant outside and sous vide a nice piece of salmon inside. Initially, I salted the salmon and left it in the fridge to firm up for an hour. Then, created a complex butter with basil, garlic and amish rolled butter. Slathered it all over the Salmon and sous vide it at 130 for 45 mins. Love it when a plan comes together.
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zbigjeff
Looks amazing!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
zbigjeff Good plan!
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zbigjeff very nice looking meal Jeff. I love my sous vide. I would have never known about them if it weren’t for this place and you guys
hey vegetarians, my food poops on your food!
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kyle Glad that you’re enjoying an additional tool that will wow your family and others with its uses and perfectly prepared/cooked product when used for its intended purpose. Have a great rest of your day.
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zbigjeff Very fancy.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
zbigjeff All I can say is wow. Wife loves salmon. Will have to give this a try. Thanks.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
zbigjeff - Wow that looks great. Ya gotta love the Sous Vide.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
zbigjeff that looks really good! Perfect sous vide use!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
zbigjeff Wow, that looks good!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle Me too and I finally did a steak in it and wow now I see why all the hype.
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