Sous Vide Supreme, pt. II

Sous Vide Supreme, pt. II

OK, so it’s not quite el Taller, but it is a start. And I’m having a blast! Ever since my Sous Vide Supreme arrived last week, I’ve been a vacuum sealing, slow cooking mad man.

So far there have been some highs and quite a few lows as well. In the past two weeks I’ve cooked, among other things:
NY Strip Steak
Pork Tenderloin
Pork Loin, twice
Flounder
Salmon
Carrots
Vidalia Onion- more on that later
Eggplant
Chicken Breasts
Chicken Wings
Rabbit Confit
Duck Confit
Flat Iron Steak
First, some of the successes:
NY Strip Steak
11 oz. steak seasoned with salt and pepper
Sealed with:
1 garlic clove, cut in half
2 sprigs fresh thyme
1 teaspoon butter
Cooked at 132˚F for 2 hours.
After cooling the cooked steak in an ice bath. I seared it in a cast iron pan with smoking hot canola oil, just long enough to brown the outside.
The result was an unbelievably flavorful steak, that was the most tender I have ever had.
Next time I might extend the cooking slightly to try to render a little more fat from the meat.
Pork Loin

1.75 lb. pork loin
Seasoned with a dry rub of salt, pepper, smoked paprika and garlic powder. Left to cure for 2 days. Sealed with 4 sprigs of fresh thyme.
Cooked at 132˚F for 9 hours and 20 minutes.
The meat was very tasty with a bit of a dry-cured texture (in a good way). At the very center the meat was slightly under done (a little soft in texture).
Next time, I’ll probably increase the temp slightly to 137˚-140˚ and increase the time to 10-12 hours. I previous trials, I found 150˚ to way too high for cooking pork at 8 hours.
Finally, Sliced Carrots for my favorite sous chef
Carrots were thinly sliced, sealed with a strip of orange zest, 2 tablespoons water, 1/4 teaspoon sugar, 1/2 teaspoon salt, 1 tablespoon butter.
The results? Perfect!