Great video looks yummy. Glad a got an Anova sous vide though. So much more flexible with different tubs, coolers, pots that I already own and it fits in the drawer when finished. I will try pork this weekend. Thanks!
Love sous vide cooking, but I am a cheapskate. I just use a pot of hot water and a thermometer. But it does trap me in the kitchen constantly checking the thermometer.
The FDA used to call for 160 but have since relaxed it to 145. Trichinella parasites die at 137, but, more importantly, they've been nearly eliminated from the US food system and are very unlikely to be found in the pork we buy today.
I thought the same thing, but then I looked again at what they were cutting it with. It looks like one of those serrated ceramic knives which aren't very sharp.
spunkmonkey5000 Its is. Its over cooked. when they "seared" it, it was in a low heat pan so on top of the 4 hrs it probably cooked for another 20 minutes instead of like 5 in the pan. I wouldn't do this.
Does your grandma know you stole her plates? Who uses that kind of knife? I put the video on mute so I didn't have to listen to that stupid song play over and over and over and over.....ugh.
![[Full] 4 ต่อ 4 Celebrity EP.922 | 10 พ.ย. 67 | one31](http://i.ytimg.com/vi/zmV5HRIxIBI/mqdefault.jpg)
Great video looks yummy. Glad a got an Anova sous vide though. So much more flexible with different tubs, coolers, pots that I already own and it fits in the drawer when finished. I will try pork this weekend. Thanks!
Love sous vide cooking, but I am a cheapskate. I just use a pot of hot water and a thermometer. But it does trap me in the kitchen constantly checking the thermometer.
Can someone please explain how this is safe, when pork calls for 160 deg min?
The FDA used to call for 160 but have since relaxed it to 145. Trichinella parasites die at 137, but, more importantly, they've been nearly eliminated from the US food system and are very unlikely to be found in the pork we buy today.
This looks good, but i agree you should get a new knife (and not a ceramic one)
Mommy wont let you have a real knife?
Is it me or does that meat look tough..
I thought the same thing, but then I looked again at what they were cutting it with. It looks like one of those serrated ceramic knives which aren't very sharp.
Hey guys, thanks for the comments. The meat was actually VERY tender. The knife was horrible, so it LOOKS like the meat was tough.
spunkmonkey5000 Its is. Its over cooked. when they "seared" it, it was in a low heat pan so on top of the 4 hrs it probably cooked for another 20 minutes instead of like 5 in the pan. I wouldn't do this.
Recipe looks great, but, um, a bread knife to cut tenderloin?
Careless video!! That’s BAG!!! Not bug and trim the silver skin off!!!
Does your grandma know you stole her plates? Who uses that kind of knife? I put the video on mute so I didn't have to listen to that stupid song play over and over and over and over.....ugh.
He has a point the music is pretty horrible !