That sounds perfect. Tenderloin is important to cook correctly because there is so little fat so make sure you get the temp inside about 140-145F.

Great, thanks Gobbo. I have done a bit of research and that temp range seems to be critical. I don't have a meat thermo but know my oven pretty well and used to work as a chef so will have to go by feel. Planning to rest before searing to let the temp gradient even out. Pretty excited about doing this as it looks like an awesome cut of meat

Pork tenderloin should be slightly pink but totally opaque.

Who has a favorite baked good recipe? have a holiday bake off on monday and want to try something new

I like tres leches cake because a lot of people have never had it before and it's really easy and delicious.

Ha.

I was a linecook at an Applebee's in HS for a few months and this exactly what was done.

I tried the recipe on Anova's website I think

All it is was was some maple syrup, salt/pepper/rosemary rubbed on the meat and then cooked sous vide for a few hours hours then seared in olive oil. Then some apples/shallots/broth to make a sauce and it was great for such a simple recipe. Could easily do it in the oven.

Masterchef: The Professionals (UK) is running right now - decent series if you're into "cooking a good everything else", especially at these early stages where Marcus and Monica demonstrate a dish for the skills test.

Anyhow, this week Marcus did steamed fish (plaice) and his reasoning was that it works better than pan-fried when accompanied by a cream based sauce. He did however steam it using fish stock + numerous aromatics, not just straight boiling water.

I bought an anova sous vide doohickey, what is the best container to get? Am I better off getting one online or is a wal mart type store going to have one?

You need a polycarbonate tub, or a stock pot.

I purchased Rubbermaid Commercial FG631200CLR Space-Saving Container, 12-Quart plus the lid for the Anova precision cooker which I ordered during black Friday.

douglas baldwin's pasteurization guide for chicken goes down to 57C/134.5F so probably alright

That requires a pretty long holding time iirc.

How do you guys deal with e.g sweetcorn and brocolli that float when sous viding?

Weigh it down with a plate or a rack or marbles in the bag. I don't bother sous viding most vegetables though.

60c/140f SV chicken breast is excellent. So much better than 65c/149f. Wow.

I basically ended up doing this recipe except for the maple syrup and used the oven rather than sous vide. Turned out pretty great except I let it creep up to 150 instead of 145. And a lot of the rub came off in the pan when I did the sear. Still damn good though. Sadly no photos as it took longer than expected and my wife was waiting to go out, so no time to get the camera out.

you should give pork loin 57c/135f a try, fantastic as well.

Made Kenjis Vegan Ramen last night with a few friends. Took forever and there were a few mistakes due to not reading the whole recipe through a few times before starting. Also realized way too late that I don't have enough bowls in my apt, so i ate out of an oxo mixing bowl

http://www.seriouseats.com/recipes/2...ab-recipe.html



Really good and the mushrooms were delicious. Regardless, I don't think I'd make again due to the effort required. I'll leave ramen to the ramen shops.

Also made "sausage bread" thanksgiving weekend as it's a tradition in my family. Not a whole lot to it and one of the most satisfying foods from my childhood. Essentially just a massive sausage stromboli

All veggies should be steamed in the microwave if you're not roasting them. It's incredible how fast and easy it is.

That sausage bread looks amazing.

Sausage bread recipe please! Looks like the best hangover food possible.

24 hour sous vide lamb neck
Beet root risotto
Pomme Puree
Quick pickled fennel

Sausage Bread is really easy.

-1lb of ground sausage (I prefer sweet and I add my own red pepper flakes) and brown it in a pan, discard extra fat and blot sausage with a paper towel.
-Stretch a pizza dough into an oval or rectangle shape and place on a floured work surface.
-Season the dough if you want (I use italian seasoning & garlic powder)
-Coat the dough with some shredded mozzarella
-Add all the sausage and spread to an even layer
-Add additional cheese as desired
-Roll the dough up gently, or fold in 3rds if you prefer. Rolling or folding should preserve the length of the dough
-Pinch the ends and tuck them under the dough, transfer to a pizza stone or baking sheet, slice a few vents on top of the bread
-Bake at 400ish until golden brown
-Devour

Also, fiancee took a much pretty picture of the ramen than I did: