Quote:
Originally Posted by wdfifteen
Our sous vide cooker came yesterday and i was anxious to give it a try. I cooked 6 eggs to 155 degrees yesterday - they came out the consistency of thick Jello. They're edible, but I'm gonna try 160 next time. I got a small pork loin out to thaw and it was ready today. Cooked it for 3 hours at 150 degrees because Mrs WD like her meat firm (  ). WOW! It was perfectly done through, just as juicy at the edges as at the center. I was in the middle of something else so rushed through frying some potatoes and grabbed some corn out of the garden. I did a quick brown of the pork in a too cool skillet - I need to really fire up a cast iron skillet next time - but it was great with a salad and homemade ketchup.
Anova heater thing. $89 on Amazon. Worked great.
The pork was perfectly cooked and juicy from edge to edge. I cooked it with fresh onion, garlic, and rosemary out of the garden.
A quick plate of fried potatoes and corn from the garden was all I had time for. Our ketchup puts that stuff from the grocery to shame. |
I don't really understand the sous vide concept, is it meant to keep the nutrients etc in the item being cooked? It seems to look a little unappetizing when it comes out?