Years ago I performed an experiment to find out whether I liked dry curing or wet curing pork tenderloin before cooking it sous vide. The conclusion was that for meat I preferred to just season with salt right before cooking … Continue reading Briefly Curing Fish Before Cooking
In sous-vide forums and Facebook groups there are often debates about adding stuff to the bag when cooking meat sous-vide. Someone posts a photo of a piece of meat sealed with a lot of stuff in the bag, and someone … Continue reading Does it make sense to add stuff to the bag when cooking meat sous-vide?
Many recipes for pork loin or pork tenderloin will tell you to brine them, so the meat will be more tender and juicy. And many people keep on brining when they prepare the pork sous-vide, even though that cooking technique … Continue reading Pork Loin or Tenderloin Sous-Vide: To Brine or Not To Brine?
Tougher cuts of meat can be cooked sous-vide for a long time (1 to 3 days) to render them tender and keep them juicy at the same time. I’ve been cooking sous-vide for over three years, and I’ve usually salted … Continue reading Sous-vide Salting Experiment
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