Seared and served with mashed potatoes, gravy and a side of broccolini.
by happybarracuda
10 Comments
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3DJayB
Looks very nice
Pineapple_Inevitable
Love sous vide tenderloin, usually do 131, may have to try a little lower.
EvoLove34
127? Hmm, never tried that low. Looks fantastic
Educational_Pie_9572
127⁰? why that low? Isn’t that considered unsafe sous vide temps? Even at 3 hours?
And personally, I don’t even care about it being unsafe. It’s more of pork tenderloin is so much better at 137⁰ due to the science of how it cooks.
Fun_Salamander_2220
How did you sear it? I usually just grill these because it’s a pain to sear a cylinder.
atl6688846993
127 does seem extremely low. I usually do it at 138 for 90 min to 2 hrs. General rule of thumb with meat is not to exceed 2 hours under 129 degrees due to bacteria growth concerns. I’m not sure of the science behind it, but it’s been repeated for as long as I can remember.
Putrid_Cobbler4386
That seems unsafe. That’s like leaving your meat in the car parked outside in July accidentally for a few hours and saying, yolo.
Yeah don’t do this temp for more than an hour for any meat. It’s unsafe. You need to cook higher than 129 if going past an hour which pretty much any meat needs
10 Comments
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Looks very nice
Love sous vide tenderloin, usually do 131, may have to try a little lower.
127? Hmm, never tried that low. Looks fantastic
127⁰? why that low? Isn’t that considered unsafe sous vide temps? Even at 3 hours?
And personally, I don’t even care about it being unsafe. It’s more of pork tenderloin is so much better at 137⁰ due to the science of how it cooks.
How did you sear it? I usually just grill these because it’s a pain to sear a cylinder.
127 does seem extremely low. I usually do it at 138 for 90 min to 2 hrs. General rule of thumb with meat is not to exceed 2 hours under 129 degrees due to bacteria growth concerns. I’m not sure of the science behind it, but it’s been repeated for as long as I can remember.
That seems unsafe. That’s like leaving your meat in the car parked outside in July accidentally for a few hours and saying, yolo.
https://anovaculinary.com/pages/sous-vide-pasteurization-guide
Yeah don’t do this temp for more than an hour for any meat. It’s unsafe. You need to cook higher than 129 if going past an hour which pretty much any meat needs