pork Archives - 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 …

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Sous Vide: Bone In Pork Shoulder

We received two bone-in pork shoulders from Wild Fork Foods and honestly, we had no idea what to do with them! Our results from some …

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Sous Vide: Berkshire Pork Chops

I’ve never been a fan of pork chops. I swear, every pork chop I’ve ever had has been overcooked, stuffed full of crap or just …

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Sous Vide: Fresh Pork Chops

We picked up some good sized bone in pork chops from our local neighborhood Publix the other night. We decided to prep these a bit …

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.