Author Topic: pork loin roast sous vide.  (Read 1920 times)

Offline foodnearsnellville

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pork loin roast sous vide.
« on: October 31, 2013, 01:42:47 PM »
This is something I've done twice now and a third is in the pot as I speak. No special treatment to this meat, but we're having a hard time getting the meat to the table to even plate it. We seem to cut slices as it comes out of the pot and almost none reaches the table.

We brine before we cook it. Stock sugar and salt brine, plus one clove garlic per 1/2 pound meat and maybe 1 tbsp cracked pepper in the brine. Brine for 30 mins per pound. After brining, wash the meat and use onion powder, pepper to taste, and fresh thyme with the meat. Cook at 140F for 5-6 hours.

This is the best thing out of my pot since I started doing buffalo sirloin sous vide.

D-

 

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