What Are You Cooking Sous Vide Today? (Part 3)

[rotuts]

@TdeV

 

I dont see why not.   the ratio of rice to stock would be important.

 

Ive always felt that risotto  had a certain mythology attached to it :  the stir , stir , stir 

 

w incremental addions of stock.  the stirring simply released starch from the rice 

 

giving the final dish that ' risotto mouth feel '   you can get the same w a final stirring 

 

once the rice has been cooked.   the key is the rice ( and type ) to stock ratio

 

Ive made excellent risotto in a fuzzy rice cooker , using the Rx in

 

[Smithy]

Okay then. I've just repackaged my other point cut corned beef (Kroger's, purchased last March and promptly frozen) and plopped it into the hot water bath. It's set for 140F. The only spices are what it came with -- that is, the original treatment and the little spice packet.

 

I'll give it around 36 hours, give or take. (That amounts to 05:30 Wednesday and I won't set an alarm to get up and pull it then, but I'm usually waking up around then anyway.)

 

Since it's the same make and model, so to speak, but it's being sous vided from frozen and has been frozen since I bought it, that should make a good comparison with the previous corned beef I wrote about here.

[Smithy]

Since I'm running that warm water and circulator anyway, I decided to repackage, treat and cook a pork tenderloin I bought quite some time ago and vacuum-packed for sous vide (or storage), only to get resistance from my darling. He always looked askance at sous vide meats -- meaning, he rarely if ever appreciated the results. In addition, he looked askance at any lean cut of pork. Pork steak, pork roast, ham, bacon...those were good. I had limited success with my efforts at cooking pork loin and arriving at something we both liked.

 

So here that tenderloin has sat, frozen, for far too long. I unpackaged it, coated it liberally with a blend of cumin, garlic powder and mild Hatch green chile powder, and put it into a new bag. Then I added a few pats of butter, sealed the new bag, and tossed it into the 140F bath.

 

 

I'm guessing that 24 hours will be enough to cook it adequately, but I'm open to suggestions. It went into its bath at 1830, an hour after the corned beef brisket (which is going to get 36 hours). I'm hoping for a few bites of good tenderloin, then some good taco fodder.

[DesertTinker]

31 minutes ago, Smithy said:

Since I'm running that warm water and circulator anyway, I decided to repackage, treat and cook a pork tenderloin I bought quite some time ago and vacuum-packed for sous vide (or storage), only to get resistance from my darling. He always looked askance at sous vide meats -- meaning, he rarely if ever appreciated the results. In addition, he looked askance at any lean cut of pork. Pork steak, pork roast, ham, bacon...those were good. I had limited success with my efforts at cooking pork loin and arriving at something we both liked.

 

So here that tenderloin has sat, frozen, for far too long. I unpackaged it, coated it liberally with a blend of cumin, garlic powder and mild Hatch green chile powder, and put it into a new bag. Then I added a few pats of butter, sealed the new bag, and tossed it into the 140F bath.

 

 

I'm guessing that 24 hours will be enough to cook it adequately, but I'm open to suggestions. It went into its bath at 1830, an hour after the corned beef brisket (which is going to get 36 hours). I'm hoping for a few bites of good tenderloin, then some good taco fodder.

From the Breville/Joule app, for a frozen 4 inch thick pork loin 7 1/2 hours at 136°F gets you 

 

Same time at 144°F 

 

[Smithy]

Thanks, @DesertTinker. This tenderloin (I didn't measure it, and should have) is no more than 3" thick at the thickest. The photo may not show it, but there's considerable taper to the meat. It really looks like a tri-tip although that isn't how I labeled it and I don't know whether anyone applies that label to pork.

 

If I remember correctly, leaving it for a longer time at a given temperature -- in this case 140F -- will change the texture but not the doneness / color. Does that sound right? Am I flirting with disaster to leave it for 12 hours? The corollary question, of course, is "what disaster?" given the amount of time it's been sitting frozen. 🙂

 

Other readers ( @rotuts, @gfweb for starters) may feel free to chime in. 

[DesertTinker]

14 minutes ago, Smithy said:

Thanks, @DesertTinker. This tenderloin (I didn't measure it, and should have) is no more than 3" thick at the thickest. The photo may not show it, but there's considerable taper to the meat. It really looks like a tri-tip although that isn't how I labeled it and I don't know whether anyone applies that label to pork.

 

If I remember correctly, leaving it for a longer time at a given temperature -- in this case 140F -- will change the texture but not the doneness / color. Does that sound right? Am I flirting with disaster to leave it for 12 hours? The corollary question, of course, is "what disaster?" given the amount of time it's been sitting frozen. 🙂

 

Other readers ( @rotuts, @gfweb for starters) may feel free to chime in. 

For 3 inch it’s 4 1/2 hours, I just looked and the time is the same (at least for 3 and 4  inch thickness), not sure about leaving it for 24 hours, I probably wouldn’t.

[gfweb]

54 minutes ago, Smithy said:

Thanks, @DesertTinker. This tenderloin (I didn't measure it, and should have) is no more than 3" thick at the thickest. The photo may not show it, but there's considerable taper to the meat. It really looks like a tri-tip although that isn't how I labeled it and I don't know whether anyone applies that label to pork.

 

If I remember correctly, leaving it for a longer time at a given temperature -- in this case 140F -- will change the texture but not the doneness / color. Does that sound right? Am I flirting with disaster to leave it for 12 hours? The corollary question, of course, is "what disaster?" given the amount of time it's been sitting frozen. 🙂

 

Other readers ( @rotuts, @gfweb for starters) may feel free to chime in. 

 

I don't think I've ever SVd a pork tenderloin...they are so tender to begin with.  Pork loin is a different matter of course.

 

Yes, longer times would be bad with this cut.  Usually I pan sear and finish for 15 min at 350 or so.  But if I were to SV I'd do 140 or a little less for an hour or 90min

[Smithy]

45 minutes ago, DesertTinker said:

For 3 inch it’s 4 1/2 hours, I just looked and the time is the same (at least for 3 and 4  inch thickness), not sure about leaving it for 24 hours, I probably wouldn’t.

 

6 minutes ago, gfweb said:

 

I don't think I've ever SVd a pork tenderloin...they are so tender to begin with.  Pork loin is a different matter of course.

 

Yes, longer times would be bad with this cut.  Usually I pan sear and finish for 15 min at 350 or so.  But if I were to SV I'd do 140 or a little less for an hour or 90min

 

Okay! Thank you both for this information. I'll pull it soon and report on the results when I try it tomorrow. 

[Bernie]

2 hours ago, Smithy said:

Since I'm running that warm water and circulator anyway, I decided to repackage, treat and cook a pork tenderloin I bought quite some time ago and vacuum-packed for sous vide (or storage), only to get resistance from my darling. He always looked askance at sous vide meats -- meaning, he rarely if ever appreciated the results. In addition, he looked askance at any lean cut of pork. Pork steak, pork roast, ham, bacon...those were good. I had limited success with my efforts at cooking pork loin and arriving at something we both liked.

 

So here that tenderloin has sat, frozen, for far too long. I unpackaged it, coated it liberally with a blend of cumin, garlic powder and mild Hatch green chile powder, and put it into a new bag. Then I added a few pats of butter, sealed the new bag, and tossed it into the 140F bath.

 

 

I'm guessing that 24 hours will be enough to cook it adequately, but I'm open to suggestions. It went into its bath at 1830, an hour after the corned beef brisket (which is going to get 36 hours). I'm hoping for a few bites of good tenderloin, then some good taco fodder.

I do pork roast in the SV, BUT I then finish for 10~15 min in a hot oven to improve the look and feel of the outside. I do Beef basically the same way. Lamb roast I find DOES not work well in the SV (not sure why) so do that in the oven in an oven bag with Rosemary, ripping open the bag to release all that lovely liquid for the last 15 mins to flavor the roasted vegetables in the same pan. This also scents the kitchen with lamb & rosemary.

[rotuts]

@Smithy

 

I never do pork tenderloin ,  its basically flavorless and due to its tenderness , way over priced.

 

I agree w the comments above  .  as you have picked 1240 f ,  < 6 H might be fine.

 

pls let us know.  one thing about tender loin , as its so neutral in flavor , adding a lot to the bag might help

 

should the future find you w a TL 

 

Grated fresh ginger , a lot .   hoisin sauce ?  dijon mustard ?  

 

at the end of the SV , chill , wipe off the flavorings , to get a dry TL

 

then pan sear very quickly ( from cold ) to get some color.  slice thin,

[Smithy]

13 hours ago, Smithy said:

 

 

Okay! Thank you both for this information. I'll pull it soon and report on the results when I try it tomorrow. 

 

The aforementioned pork tenderloin spent the night in an ice bath. Just now I opened the bag and tested it.

 

 

Pretty good! The seasoning (2 parts ground cumin to 1 part mild Hatch green chili powder and 1 part garlic powder) is good on it. It could use salt, but that can be added later.

 

The texture is about right. I'm glad I didn't let it go as long as I'd originally planned. This was 140F for 3-1/2 to 4 hours. It'll be good on sandwiches or in tacos or salads. It would also go nicely in a sauce atop, oh, rice.

 

I wouldn't go out of my way to buy this cut of meat again, but I'll easily be able to use this one. Thanks to all of you who offered advice on timing.

[blue_dolphin]

14 hours ago, Smithy said:

Thanks, @DesertTinker. This tenderloin (I didn't measure it, and should have) is no more than 3" thick at the thickest. The photo may not show it, but there's considerable taper to the meat. It really looks like a tri-tip although that isn't how I labeled it and I don't know whether anyone applies that label to pork.

 

If I remember correctly, leaving it for a longer time at a given temperature -- in this case 140F -- will change the texture but not the doneness / color. Does that sound right? Am I flirting with disaster to leave it for 12 hours? The corollary question, of course, is "what disaster?" given the amount of time it's been sitting frozen. 🙂

 

Other readers ( @rotuts, @gfweb for starters) may feel free to chime in. 

Late to the party here but this post from @Shelby has nice photos of a pork tenderloin she cooked at 135°F for 2.5 hrs.  That’s the timing I use, followed by a quick sear. 

[KennethT]

I'm late also, but I used to make pork tenderloin - I'd put a bunch of pureed chipotle in adobo in the bag and sv at 135 just until done, depending on thickenss.  Chill a bit and then sear with high heat - I used to serve it with a sauce made from reduced apple juice, onion and green chilli.

[Smithy]

Thanks, @blue_dolphin and @KennethT. I can definitely see the advantage of giving this a quick sear, for that Maillard reaction and the extra flavor it imparts, as well as to improve its appearance. (That pale damp surface doesn't look very attractive, does it? ) In this case, odds are I'll be slicing it for sandwiches or cutting it into finer pieces to add to a sauce, so it may not matter as much. Over on the Dinner topic I'm seeing a lot of good-looking curries!

[rotuts]

@Smithy

 

even if your plan is to slice your SV meats for a sandwich ,  

 

a little Maillard on the surface will be noticed.

 

save the jus , dry the surface off , and consider even a brief torching.  

 

takes a few seconds , and its well worth it.   I always did this w anything SV I plated up.

 

doing the whole dry TL at one time , then refrigerating for later also works .

 

if the jjus is tasty , I re-refrigerate in the jus , and use a bit on each sandwich.

[Smithy]

I have a preliminary report on the corned beef brisket (point cut) that I started here at 140F and a 36 hour target. I pulled it at about 36-1/2 hours and let it cool at room temperature, still sealed, until I woke up enough to deal with it. Then, curiosity got the better of me. How is the flavor? How is the texture? Even though it's not my normal breakfast time or routine, I opened the package and cut a bite.

 

 

Hmm. Definitely tastes better than the corned beef brisket I cooked last Sunday, which had been kept refrigerated but not frozen, and which had been simmered with potatoes per our usual tradition.

 

The saltiness and heat of the spice packet is pronounced. I suppose that makes sense, since I wrapped the packet with the brisket and there's little chance of the seasonings to be diluted. I've never tried soaking a CBB to remove salt, as @rotuts is wont to do. I'm not sure I object to the salt content.

 

The texture is quite firm, not at all like the "perfect for shredding" ad on the original wrapping. That's fine with me. I don't generally like having meat fall apart for shredding, and don't want it that way for this CBB. Nonetheless, it's chewier than I'd expected and perhaps more than I'd like. I've put it back (in its bag) in the 140F bath for the rest of the day, so I can test it at dinnertimes and see whether I can detect a change in texture from this morning.

[rotuts]

I no longer soak CB prior to SV to remove salt.

 

I do rinse the CB several times to remove any residual ' brine '

 

@ 48 hours , enough salt went into the bag jus , removing most of the salty taste.

[gfweb]

I usually SV the brisket with a cup of water in the bag to wash out some salt.

Works nicely