I have had a chance to try out a sous vide mashine. For a long long time, I have been talking about buying one, but I never came longer than the thought of it 😉 As I haven’t had the time to figure out wich label it should be (and other stuff).
But …. Then I got a offer – To try this Epicuré sous vide from Coolstuff out! Wauw! Perfect!
I really wanted to try it out, so I tried to make a dish that I had made before – But normally make in the oven. It is pork tenderloin with herbs & bacon. Yum! It is sooo good ♥
Well, I was a little unsure, on how to make it. I had a little fear that the bacon would be really flabby & fall off! But .. You’ll have to try, or you’ll never find out if it works! 😉
So, I began unpack ….. No tear the package appart, because I really wanted to try it out 😀
I trimmed the tenderloin, wrapped bacon around it and got it vacuum-packed – Without the bacon falling off! Important!
We read the manual, to be sure to do it all right. And then we poured the meat into the water.
Then this little meat package just layed there in the water – Swimming around for some hours.
It is so great that you just pour the meat into the water and then it just have to lie there & simmer for hours (Depending on which kind of meat you are preparing).
The 3 hours this tenderloin needs to be prepared, can be used to prepare the other dishes, cleaning, washing clothes. chill or play with the kids – How great is that!? 🙂
What is a sous vide? How does it work?
Sous vide is longtime cooking. It means that you are preparing the meat/fish/vegetables on a lower & very precise temperature over a longer period of time.
You are vacuum packing your product in a special bag & pour the bag into a water bath.
The water in the water bath should have the same temperature as the temperature that you want to achive in the middle of your meat.
You are vacuum packing the meat, because you are cooking it on water.
If you didn’t vacuum the meat, then all of the juice & taste would disappear out with the water.
- You vacuum the product, so that there are no air left in the bag
- Then you fill a high pot with water, turn on the ‘power’ button on the sous vide & enter how many degress you want the meat to be & for how long you want to cook it.
- Put the sous vide circulator into the pot, and then you can see the water begnning to bubble – The circulator are heating up the water, until it reaches the chosen temperature, and then it keep that exact temperature for the chosen hours. I gave my pork tenderloin 58 degrees for 3 hours.
- You will know when the chosen time has passed, as the sous vide will beep very loud & for a long time – So you will not miss it! 😉
- Take out the bag of the pot & leave it to cool down
- Take the meat out of the bag & fry it for a minute or two on high heat, just to give it a nice brown crust
It will be very hard to ruin your meat and get dry meat, with this kind of cooking. As it is prepared with very low degrees.
My pork tenderloin was so amazing, pink & tender! Lovely! ♥
It is also really good to fry it quickly on high heat, so that the bacon still are nice & crispy.
My boyfriend loved it 🙂
I am really looking forward to trying it out again. To find out what it can do – There are unlimited possibilities.
Yield: 2 persons
- 1 pork tenderloin
- 1 pack of bacon
- 1 bag fresh mozzarella
- Fresh basil (You need about 10 leaves)
- Fresh thyme
- Butter (For frying)
How to make it:
- Trim the tenderloin
- Take the bacon out of the package, and place the slices beside each other. Put the tenderloin on tup of the bacon slices
- Dice the mozzarella
- Pick the basil leafes & the thyme & put it on top of the mozzarella
- Roll the tenderloin, sp that the bacon gets rolled around
- Put in toothpicks, to make the bacon stick to the tenderloin
- Carefully place the tenderloin in the vacuumbag & seal it
- On the sous vide, you enter 5 degress, and 3 hours cooking time (If you want it nice & pink – If not, then give it higher degrees)
- When the water temperature has reached 58 degrees, you pour the meat into the pot
- Leave it in the pot for 3 hours (The sous vide will beep when the time has passed)
- When the meat is done, take it up from the pot
- Heat up a pan – High heat & put on a nice amount of butter
- Open det vacuum bag & carefully take out the tenderloin
- Put in on the hot pan & fry it quickly, to give it a nice brown cripst
- Take it of the heat & dice it
I served the delicious pork tenderloin with garlic/thyme roasted potatoes and a delicious rucolasalad with blueberries (recipe will come)