2021 - Meat Bath

Get In The Tub! – A Blog About Cooking Sous Vide

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Sous Vide: Pork Tenderloin

A few weeks ago, I picked up two good looking Berkshire Pork Tenderloins from Wild Fork Foods that I thought would be great to try …

beef

Sous Vide: Picanha Steaks Take 2

Picanha is slowly becoming one of my favorite steaks to cook Sous Vide, so don’t be too surprised if there’s multiple posts covering the topic! …

beef

Sous Vide: Publix Ribeye

My fellow sous vide lovers… Goodness Gracious! Did anyone with access to a Publix make good use of the $5.99 per pound special they were …

Sous vide is a method of cooking in which food is placed in an airtight bag, pouch or glass jar and cooked in a container of water for longer than normal cooking times (normally 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than typically used for cooking, normally around 130 to 140 °F for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain it's moisture.