First jouled meal

Well someone said that we could use joule as a verb. Would it be a regular or irregular verb??

Anyway, after a long time waiting and talking about this thing I had never tried, sous vide, I prepared my first sous vide meal ever. And now I have a lot of questions!!

I cooked a pork tenderloin and I can say it was amazing! I can see myself jouling every week now, absolutely.

I did 150°F for 4 hours. I sear it in a cast iron pan with canola oil.

Now my questions.

- Should I tie the tenderloin when sous vide cooking??

- I really made two tenderloins. And I'm not going to eat it right away. What would be the best way to reheat it? I don't want to lose the perfect doneness, how tender and juicy it is.

- The water in the container where I cooked, had a strong smell of onions and the seasoning I put in the meat. Is that normal? I bagged the meat on freezer gallon ziplock bags.

Well thanks, any feedback is welcome,

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

4 hours for a tenderloin is a little long in my opinion...try 2.5 hours ....the 150F is also excessive in my opinion...you might give 144F a try.....no need to tie normally but, with the time and temp you used you were starting to alter the texture some. On a really long cook 24hrs + you occasionally will get some smell from the bags but, you shouldn't have on that short a cook. DO NOT buy the cheap bags or you will have lots of problems. If you are not going to vac seal by the 3mil vac chamber bags and clip them to the side...they won't leek or leech odor (generally).

As for freezing and reheating..just reheat at a temp LOWER than the cook....I would use 135F.

All that shit aside, NICE job, especially for your first run at it...

jeffreybkim

Now that's good lookin' tenderloin! Nice job. I wouldn't say tying is necessary for tenderloin. It's helpful for large cuts, but should be fine without it in this case. It's fun working with the different temps, isn't it? If 150F is how you prefer, that's great, and it's the beauty of sous vide. You have full control of how you like your food cooked. You can reheat it to the same temp or a little below no problem. Since you're just reheating, it should only take about 20 minutes if you're removing from the refrigerator. Longer if from the freezer of course. And normally there can be a mild smell in the water, but usually pretty minimal if not absent with short cooks. Maybe you had a leak in the bag, maybe those were just unusually potent onions, don't know. But if a leak isn't evident, I wouldn't worry about it.

Keep on cooking and update us on cool stuff like this!

Juan_Ignacio_Donoso_144466

Thanks Jeffrey, I thought that maybe tying it it would help with the searing, by having more smooth surfaces in the meat. I will totally play around with different temps. Thanks for the comments!

fisher23

Nice, it looks like you really "Jouled" it. For anything you want to save for later use, just put it in an ice bath to cool quickly and freeze. When you are ready to eat it put it in the water bath at a lower temperature , by 5-10 degrees (but above 130) that what you cooked it, you are only trying to retherm it not cook it again. Usually from frozen to ready take an hour or so depending on the thickness. You can tie them if you want it would hold the shape but I don't find it necessary cooking at lower temperatures. I am with @HammeredChef_DEFINITELY_does_NOT_work_at_22134 I prefer 144-145'F for 2.5 to 3 hours.

Juan_Ignacio_Donoso_144466

Hey thanks!!..

I will try less time next one. I went with just for fear on the pink fork meat.

My wife is pregnant, so that increased my fear, though I've read that over 130°F I shouldn't have any problems.

When you say, cheap bags, you are specifically targeting my Freezer Ziplocks??

Thanks for the comment!

Juan_Ignacio_Donoso_144466

Thanks! John, so yeah, it looks like 130°F is the safe point.... For how long at at least that temp in order to be safe??

fisher23

Here is a great article from Serious Eats. Kenji gives you a range of temperatures and shows you what it will look like, he recommends 1-4 hours. The safe zone for sous vide or any cooking for that matter, is keep it below 40'F or above 130'F as much as possible to be safe. Short cooks you can go below if your product is of very high quality, but still only a little ie 129'F for a steak. For reheating from frozen about an hour to an hour and a half. Cooking fresh one to three hours for the tenderloin, and this is to pasteurization so you shouldn't have any issues there. Like I said for a tenderloin I prefer not much pink so I go for 144'F to 145'F.

pd3ski_278514

Ha that was me and I'll answer your question. When one joules every other week that would be irregular jouling, now if one is jouling every other day then it becomes more regular ;-)

Btw nice looking food!