If any of you remember from my post, Christmas Wishes, I had wished for a sous vide for Christmas of 2011, but I didn’t get it. And I pretty much never thought I would. But this past Christmas Santa surprised me with a gift certificate for one, as well as the slow cooker I wanted. Thank you Santa!
I had pretty much talked myself out of wanting a sous vide, mostly because I wasn’t sure how often I would really use it. I only cook for my husband these days, unless my kids are around or I have friends over. But I really like the healthy aspect of this kind of cooking – especially for vegetables. The veggies cook inside a sealed bag, so there’s no loss of nutrients to water or steam!
Plus, I’ve been lucky enough to eat at a restaurant that serve beef filets cooked sous vide, and that’s another reason I was obsessed with one. The filets were tender, and cooked to perfection. Every time I looked into sous vide I got excited, but then I’d talk myself out of one.
Well, I was really excited after this Christmas, gift certificate in hand, when I discovered that there is a sous vide demi, which is smaller and designed more for home cooks. And, it has a lower price tag which I knew Santa would love. So that’s what I bought. Instead of the hefty $600. price tag, mine came to $329. I bought it at sous vide supreme, in case you’re interested.
I’ve just opened my new sous vide up and I’m planning on trying it out first on a pork tenderloin.
I read all of the literature and little cookbooks that were included with the sous vide, and it will take a little getting used to. For example, to cook a pork tenderloin, it can take 1 hour or up to four hours. I find that a little strange, but I will experiment with my new gadget until hopefully one day it will become second nature to me.
A great reference is a blog written by a young man named Stefan, who has a whole section about cooking sous vide. Check it out if you’re interested! Stefan’s Gourmet Blog
Pork Tenderloin Sous Vide
2 pork tenderloins, about one pound each
tablespoon of bacon grease
1 tablespoon dried thyme
1 teaspoon white pepper
Place everything in a bag, I used a Foodsaver bag, and then vacuum sealed it closed. I then placed it in my preheated sous vide at 135 degrees, closed the lid, and let it do its thing for exactly two hours.
I wiped the liquid off of them to dry them up. Then I added some olive oil to a skillet over high heat. I seared both of them for a few minutes on each side, until they got some color on them and didn’t look so fleshy pink.
After a rest of about ten minutes, I sliced it up and served it.
Verdict: The pork was definitely pink, which is fine – I’m not scared of pink. It registered 130 degrees, which is very different from the 155 degrees it is supposed to be when you remove it from the oven after roasting. But it was the most tender pork I’ve ever eaten. I need to keep playing with the sous vide to really figure things out more confidently, but I’m definitely pleased that I own it. You just really have to change to way you think about cooking meat when you use this thing, as all the cooking is done at relatively low temperatures.