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Patinlouisiana

PostPosted: Sun Feb 21, 2016 8:23 am
by terry08
This site will answer all your questions about sou vide cooking.
http://www.seriouseats.com/2015/06/food ... steak.html



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Re: Patinlouisiana

PostPosted: Sun Feb 21, 2016 8:25 am
by patinlouisiana
Thanks!
I have known about this method just didn't know what it was called.

Re: Patinlouisiana

PostPosted: Sun Feb 21, 2016 9:45 am
by terry08
patinlouisiana wrote:Thanks!
I have known about this method just didn't know what it was called.

Yeah, I always just called it cooking in a bag. Guess I ain't got no French in my blood line. Lol

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Re: Patinlouisiana

PostPosted: Sun Feb 21, 2016 12:25 pm
by chadbragg
I do most of my loins sous vide style. You should see people's faces when I pull the meat out of the cooler!

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Re: Patinlouisiana

PostPosted: Sun Feb 21, 2016 12:51 pm
by terry08
chadbragg wrote:I do most of my loins sous vide style. You should see people's faces when I pull the meat out of the cooler!

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Yeah Chad, most folks don't believe you can cook in a beer cooler. I am doing a pork loin as we speak. 3 hours at 144 degrees, then sear, slice and drizzle with a balsamic vinegar and honey glaze.

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