Sous Vide

[shazapple]

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!

[mikegraham]

Great second use for the kettle