PPT the pork tenderloin didn't appeal to me. I have never cooked pork tenderloin before so maybe it's just me...
So here's the promised pics of my first SV rib eye steak:
The package from Trader Joe's:
(after cooking, so that's why the label pealed off)
Cookin' in my Sous Vide:
Decorating my plate!!!
It was simply delicious!!!!!!!!!!
One very interesting thing I may have mentioned already, the sous vide technique is very time forgiving. I can't remember now when I put in tonight's rib eye... Was it 5:30 or 6:30??? I'm pretty sure it wasn't 7:30 because that's less than an hour ago, and 1" steaks cook for 1-4 hours. You can pull them out at 1 hour and serve them, or you can just let them fly in a holding pattern like LAX or JFK on a Friday night, or at least that's what the video says. So it was an hour or more ago, I forgot, I been busy uploading pics and posting. Probably went in at 6:30 and probably serve at 8:30.
So I'm pretty sure my steak will be just fine even if it's 9:30 p.m. (4 hours after the earliest I may have started it). It's just past 8 local and I'll probably serve in the next 30 minutes or so. Munchies: done. Salad: done. Guests: none. Wine: middling, Trader Joe's "Two and a half buck Chuck." Moving: 3-1/2 weeks into it I'm just beginning to realize the magnitude of the problem!
I'm having a great time!!!