Cooking and traveling

Hello -

If I want to sous-vide a couple of pork tenderloins - and than travel via car for about an 90 minutes to finish the grilling - do I need to worry about storing the tenderloins in any special manner while traveling? I have seen several posts about 'quick chilling' - but that seems to be more for a 48 hour period. Wasn't sure if that is necessary if I am going to grill the meat 90 minutes after the sous vide process. And keeping it in the hot water isn't practical for the car ride. Thanks.

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Comments

Brandon_Byrd_40557

If it's only going to be a 90 minute gap, you should be fine (especially if you're cooking to a higher core temp, like 60C or slightly higher). I wouldn't push it timewise though, as the tenderloins will be hanging out in the danger zone. When I do things like this, I wrap the bags in foil and pop them in a small cooler or insulated bag to transport them.

FrankM_3301

Food safety rules apply regardless of cooking method. You should keep your cooked product out of the danger zone, that is, between 40F and 140F. Optimistically, you are safe for two hours within that zone. However, the time is cumulative. So, any time the product was in the danger zone before you cooked it has to be added in. With all due respect to Brandon (though I think we are saying similar things), I would chill then travel with your product in a cooler.

Tushar_1290468

Thanks for the replies. The 90 minutes timeframe included some buffer as my commute is really about 45 mins. I am planning on the meat being on the grill on the other end by the 90 minute mark. And putting it in a cooler (or a pizza warmer carrying case) should help also. Thanks again for the education and tips.

bigshell_1378338

You definitely need a cooler, or probably to change the meal you are about to prepare.

It so much depends on the recipe you marinated the pork tenderloins. Did you use olive oil, wine, beer, or vinegar? Olive oil, wine, and beer don't resist longer than three hours on the road, eventually causing the meat to spoil. Vinegar, due to acetic acid that kills off microorganisms, will keep the meat in good condition. Most often, I marinate Szechuan Chicken with vinegar when I don't have time to cook and want to preserve the meal as long as possible.

micronikashek_sellyt_1746680

Food is a universal language. From the bustling night markets of Bangkok to the cozy trattorias of Rome, every bite tells a story. As travelers, we become storytellers—savoring, learning, and sharing these edible tales with others.

In Morocco, I stood in a spice market, inhaling the sweet heat of paprika and the floral notes of saffron. A local chef invited me to her home, where we cooked lamb tagine together, hands deep in preserved lemons and olives, laughter filling the room. It wasn’t just cooking—it was connection.