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Author Topic: Sous Vide Pork Roast  (Read 3361 times)

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Offline Rummm

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Re: Sous Vide Pork Roast
« Reply #14 on: September 23, 2013, 08:21:01 AM »
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Offline Scallywag

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Re: Sous Vide Pork Roast
« Reply #15 on: September 23, 2013, 08:41:57 AM »
That looks amazing!
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Offline Sandman

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Re: Sous Vide Pork Roast
« Reply #16 on: September 23, 2013, 09:07:10 AM »
That looks great! I bet a pork loin cooked like that would be a hit.
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Offline muebe

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Re: Sous Vide Pork Roast
« Reply #17 on: September 23, 2013, 02:04:51 PM »
Quote from: Sandman on September 23, 2013, 09:07:10 AM
That looks great! I bet a pork loin cooked like that would be a hit.

A pork loin was one of the first Sous Vide cooks I tried. And it was fantastic too!

I sliced some leftover roast for a sandwich this morning. The fridge really firmed up the meat and made for some great sandwich slices ;)
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Offline hikerman

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Re: Sous Vide Pork Roast
« Reply #18 on: September 23, 2013, 02:11:12 PM »
Nice job again Mike!  The word that comes to mind when I saw your pork roast......SUCCULENT!  Looks spoon-tender!
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Offline pz

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Re: Sous Vide Pork Roast
« Reply #19 on: September 23, 2013, 02:30:57 PM »
Indeed, great job!
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Offline drholly

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Re: Sous Vide Pork Roast
« Reply #20 on: September 23, 2013, 04:38:42 PM »
Very nice, muebe! You are blazing a trail for all of us.
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Offline Albert Rivera

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Re: Sous Vide Pork Roast
« Reply #21 on: January 22, 2014, 09:50:22 PM »
Ok Muebe...here I am again, a day late and a dollar short.

I like what I see, will have to do some research.

I understand and accept everything in principle and buy into it 100%

The "look" is the only part I feel I would have to grow accustomed to, it looks raw.

Here is the beginning of my research:
1) how do you determine target temps
2) how do you regulate water temps

Thanks, you certainly are a trailblazer for us!
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Offline bbqchef

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Re: Sous Vide Pork Roast
« Reply #22 on: January 23, 2014, 06:42:30 AM »
Did you make the jalapeno salt?
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