Sous vide adventures redux

I’ve had an Anova sous vide circulator for some time now, and though I’ve been using it for steak (not a bad use of it, by any chance), it did seem a bit of a waste not to explore any other uses of the device.

So when we hosted a Boxing Day dinner this year and the opportunity presented itself for us to prepare a pork loin by sous vide, I was pretty pleased with the results. I think we could probably have left more fat on the meat (we’d asked for most of it to be left on the skin, which we roasted in the oven separately), and perhaps we could have tried a lower temperature than 60°C (we were somewhat wary of going to the rare side with pork), but it did result in a beautifully juicy pork ‘roast’.

Pictures of the prep process follow, accompanied by sous vide technician BB-8.

Making marinade

Preparing the meat

Marinating the meat

Packed and ready for cooking!

Undergoing sous vide

Advertisements

Posted on December 27, 2015, in Food and tagged , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: