shirtshirt
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As the subject says, I used sous vide to cook a bone-in venison loin. For those that are still unclear as to what sous vide is: food is placed in a plastic pouch (in this case a food saver vacuum sealed bag but you can use a ziplock with as much air removed as possible or something similar) and placed in a water bath where the food is cooked at a very specific temperature for a period of time. The idea is to cook the item evenly with a specific temperature throughout. So you can get perfectly cooked medium steaks. Or medium rare. Or whatever temperature you prefer. Afterwards you just finish the meat by any method of searing. The result is meat that is cooked exactly to your desired temp.
I cooked this loin for 70 min at 128.5 degrees then seared with a Bernzomatic torch I picked up at Home Depot.
From right to left:
- Anova sous vide
- Bone-in loin...trim job left a little to be desired.
- Foodsaver vacuum sealed
- After hitting it with the Bernzomatic (see video below)
- Final.
https://streamable.com/d875f
I cooked this loin for 70 min at 128.5 degrees then seared with a Bernzomatic torch I picked up at Home Depot.
From right to left:
- Anova sous vide
- Bone-in loin...trim job left a little to be desired.
- Foodsaver vacuum sealed
- After hitting it with the Bernzomatic (see video below)
- Final.
https://streamable.com/d875f
