Alright [MENTION=5]Mook[/MENTION] watch this shit.
start to finish.
Tenderloin (basically filet mignon just not cut up for those keeping score) was on sale for 7.49 a lb this week at the grocery store i love.
so. here it is, rubbed in salt, and garlic pepper salt. cuz why not.
then mount the circulator dealio.
then fill the pot- side note. because no children live in my house. water comes out of my faucet at the temperature of the sun- this lets me not have to wait for the water to get to temp.
then i put the tenderloin in the nifty lil satchel- i added it with a little red wine, and a very tiny amount of liquid smoke. because why not.
then you vacuum the air out- using the zip loc pump dealio- or do the water submersion method... whatever.
then i put it in the pot:
and i decided to put tinfoil over it today because now it looks cat proof right [MENTION=5]Mook[/MENTION]?
and this helps stabilize the temp, and not as much water will evaporate...
so it's set at 131.5* and it is going to cook here now for the next 3 hours or so- ill take it out of the bag, and sear it then and update pics of that and the final result.
hopefully it doesn't suck
edit:
FInishing:
mega fuck torch searing
so fucking tender and delicious.
start to finish.
Tenderloin (basically filet mignon just not cut up for those keeping score) was on sale for 7.49 a lb this week at the grocery store i love.
so. here it is, rubbed in salt, and garlic pepper salt. cuz why not.
then mount the circulator dealio.
then fill the pot- side note. because no children live in my house. water comes out of my faucet at the temperature of the sun- this lets me not have to wait for the water to get to temp.
then i put the tenderloin in the nifty lil satchel- i added it with a little red wine, and a very tiny amount of liquid smoke. because why not.
then you vacuum the air out- using the zip loc pump dealio- or do the water submersion method... whatever.
then i put it in the pot:
and i decided to put tinfoil over it today because now it looks cat proof right [MENTION=5]Mook[/MENTION]?
and this helps stabilize the temp, and not as much water will evaporate...
so it's set at 131.5* and it is going to cook here now for the next 3 hours or so- ill take it out of the bag, and sear it then and update pics of that and the final result.
hopefully it doesn't suck
edit:
FInishing:
mega fuck torch searing
so fucking tender and delicious.
