Rosemary with garlic, only olive oil and pepper (for the cream sauce) and thyme with basil.
by kalapakalapa
7 Comments
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Seconex
***WEEEE OHHHH WEEEE OHHHHH WEEEEE OHHHHH***
OPEN UP, THIS IS THE GARLIC POLICE!!!!
They look great and I’m sure will taste even better!
DaftXman
LOOKS LIKE IT WILL BE LOVELY
Relative_Year4968
The raw garlic and fat in the bag are kinda useless, OP.
mrturt
They look great! How long are you cooking for? What are you doing for the cream sauce?
PM_ME_UR_CUTE_PETZ
For those saying not to add fat to the bag because it makes meat-flavored fat – they’re right, but you can still use that fat to make a sauce at the end!
OldChicagoPete
I don’t know if it would change the recommended time/temp for this, but I think those are roasts cut from the pork loin, not tenderloins.
7 Comments
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Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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***WEEEE OHHHH WEEEE OHHHHH WEEEEE OHHHHH***
OPEN UP, THIS IS THE GARLIC POLICE!!!!
They look great and I’m sure will taste even better!
LOOKS LIKE IT WILL BE LOVELY
The raw garlic and fat in the bag are kinda useless, OP.
They look great! How long are you cooking for? What are you doing for the cream sauce?
For those saying not to add fat to the bag because it makes meat-flavored fat – they’re right, but you can still use that fat to make a sauce at the end!
I don’t know if it would change the recommended time/temp for this, but I think those are roasts cut from the pork loin, not tenderloins.