New member with a lot of questions
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Hey wildcat,
Did some pork tenderloin with Apple in my Bradley at 225 f and MT 145 f
Was super now i want to regenerat the meat sous vide any idea what the watertemp most be and the MT ?? All is vacuumseald in cookingbags
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Quote from: ptcruiser on September 16, 2015, 06:46:35 AM
Hey wildcat,
Did some pork tenderloin with Apple in my Bradley at 225 f and MT 145 f
Was super now i want to regenerat the meat sous vide any idea what the watertemp most be and the MT ?? All is vacuumseald in cookingbags
Verstuurd vanaf mijn LIFETAB_S785X met Tapatalk
If you are asking about reheating in sealed bags, I would recommend reheating in hot water that is just below the boiling point.
You only need the meat temperature to reach what your mouth will enjoy since at this point it has already been cooked.
I just looked up definition of sous vide. Not generally familiar with French methods, but I did find out that meat prepared in such fashion was generally kept in tightly controlled hot water between 130 and 140 degrees fahrenheit for long periods. Higher for vegetables. I would imagine that meat temp woul depend on how done you want it. Hope this helps some.
Welcome aboard
@ wildcat thanks
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