Hello from Belgium

[ptcruiser]

New member with a lot of questions

[Wildcat]

Welcome. Ask away.

[ptcruiser]

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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[beefmann]

welcome aboard and  enjoy

[Wildcat]

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.

[Wildcat]

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.

[Smoker John]

Welcome aboard

[ptcruiser]

@ wildcat thanks

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