I bought an Avono Sous Vide “Precision Cooker” earlier this month (June 2018). These are various notes.
07/14/2018 – Garlic Herb Pork “Tenderloin”
I purchased 2 “cook in bag” pork “tenderloin”s from the local mega-mart. I’m putting the tenderloin in quotes because, after cooking, I found these weren’t tenderloins at all but smallish loin pieces. It still worked ok. These were intended to be oven roasted. You cute a vent hole in the plastic wrapper, place it on a tray and bake for some time. I figured I could use them unopened as sous vide.
I looked at this recipe on the avonaculinary.com website and decided 145°F for 90 minutes was for me. I left the pork in the original bags; if it was ok to cook in the oven, I figured it would be fine in a water bath, which it was.
After 90 minutes @ 145°F I moved both pork loins to an ice bath to cool it off. After 15 minutes I removed them from the ice bath, opened the packaging and found a pork loin rather than a tenderloin. I finished mine on the grill (gas, preheated on full for 15 minutes, 2 minutes per side, rested for 10 minutes after removing from the grill).
They were decidedly pink inside, which some folks found not desirable. Next time I’ll try 150°F. 2 loins served 9 with about 1/3 leftover.
8 chicken thighs and 8 sprigs of thyme (split between 2 bags)
10 qt. hot tap water in the Cambro container.
165°F water for 75 minutes
pan sear in vegetable oil for 3 minutes to crisp skin
pan sauce of no-salt chicken broth to deglaze the pan, lemon zest, butter
Verdict: they were good but not great. Since the thighs were already at 165°F the time in the skillet pushed them closer to 175°F. No discernable thyme flavor.
Also, the liquid in the vac pack was still red, so I didn’t use it in the pan sauce. Ted suggested I look up what temp hemoglobin moves from red to tan.