New Brunswick Craft Brewers Association
Beer Recipes and Food => Food => Topic started by: shazapple on December 29, 2017, 07:21:17 PM
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Now that I've upgraded to an electric BIAB setup I've decided to try sous vide. If you are not familiar with it, you vacuum seal a piece of meat and place it in hot water for a certain length of time. It's supposed to create very tender meat and so far I have been very pleased with the results.
Earlier this week I cooked pork loin at 135 for 1 hour and today I did a sirloin roast at 140 for 3 hours (from frozen). Both were seared on a cast iron skillet afterwards to brown up the outsides but the insides were a perfect medium rare. Sorry, forgot to take a picture of the end results. Next time!
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Great second use for the kettle