Sous Vide Pork Tenderloin issues
In the Modernist Techniques Forum
Hi Everyone, I just bought my Anova Circulator machine and i have to be honest I am having no luck. I tried Steak 2 times and it came out over cooked even if I followed the guidelines by cooking the steak 140F for 45 minutes.
So I gave the Pork tenderloin a shot but I am had a hard time telling if i could eat it or not. Here are the pics of the steps I did.
12 Replies So Far
Sorry I am not sure how to post pics on this?
How done did you want the steak? 140F is really high - I usually go with 125F
I do steak at 132 and pork tenderloin at 150. The pork tenderloin will be pink inside but not a raw looking pink. Pork tenderloin done this way is really good so give it another shot.
I like the steak Medium, i thought it was the right setting? So how does the thickness of the meat effect time? my steak was one inch.
Assuming you are eating your steak right after cooking, doing it for 45 minutes at 140 for medium is correct. I am probably stating the obvious, but if your temperature is set to 140, and the temperature is accurate, your meat cannot cook past 140 no matter how long you cook it for. Perhaps you should try again and lower the temperature to say 138 and see if that is more to your liking? I cooked my steaks to 134 when I started and found that to be just a shade too well done. I now do them at 132 and am happy with the results.
P.S. Did you take the water temperature to make sure it really is 140 degrees?
Yeah should try at 138 and see what happens, but I did check the temp with another thermometer and looks fine.
Honestly not sure what is going on. My pork looked very raw after 2 hours at 140. I will try at 150 and see what I get.
Let us know how it turns out. If you haven't already, I recommend you get one of Jason's books or "Sous Vide for the Home Cook" by Douglas E. Baldwin. I found them to be a big help, still do, actually.
Do you guys know if the thickness of the Steaks effect the results of the amount of time it should stay in?
I fix my pork tenderloin at 130 degrees for 4 hours. It comes out a little pink just the way we like it and the flavor and tenderness could not be any betteer.
Cooking pork tenderloin would be at 2hours 150f!
Cooking any steak 1-2" thick 130f for medium rare (my preference) 135f for pink middle.
2"-4" all the above except 3-4hrs.
Bon Appetit!!
Cooking pork tenderloin would be at 2hours 150f!
Cooking any steak 1-2" thick 130f for medium rare (my preference) 135f for pink middle.
2"-4" all the above except 3-4hrs.
Bon Appetit!!
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