So I took the plunge and got a sous vide demi and vacum machine. Desperate to use it I got some pork tenderloin(knowing it could be done in a couple of hours) to cook for my wife and mother-in-law (who was visiting). Wary of serving too pink pork(mother in law...) I set it to 63 deg and put the pork in with some butter, salt and pepper. I took the bags out after about 2 1/2 hours and had a little taste and whilst I would happily have had it more rare it was juicy and tasty! Unfortunately I then heated a pan of veg oil till smoking and added the pork pieces and quickly bronwed just one side for maybe 60 seconds to try and develop the maillard flavours. Then I rested it for 5 mins under foil and served it. It was over cooked and slightly dry, especially compared to what I tasted beforehand. I guess the question is how do we compensate for the browning process accurately Give we have a perfect piece of meat to the nearest half degree are we not then introducing a wild variable into the equation?
I appreciate that sous vide is going to be a learning curve of trial and experiment but any tips are always appreciated!
Edited by pacman1978, 13 November 2012 - 03:55 PM.