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Sous Vide Pork Loin

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GlennM
GlennM Posts: 1,365
in EggHead Forum
No presentation photo here, but this is a small piece of loin that was in 140 degree water for 6 hours and then seared on the egg. It was really tender and moist! I love how quickly it gets nicely caramelized after a bath. image
In the bush just East of Cambridge,Ontario 
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  • caliking
    caliking Posts: 18,731
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    for some reason I feel like chicken frying that, slapping it in a bun, and slathering on some mayo and hot sauce.

    Looks good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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