Yesterday, I sous-vide about 2 kilos of pork loin. Each pack is about 400 grams, and I have to prepare lunch and dinner for the company. Since I can't use anything other than the microwave, I wonder if it would be better to sear it at home and pack it in a lunchbox. Or would it be better to take the whole bag and put it in the fridge and heat it up in the microwave?
Pork tenderloin. Does it normally have this much water? I didn't add salt and pepper, just mixed herbs. I also removed the moisture with a paper towel before adding the herbs.
by AdFirm4469
1 Comment
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