Pork tenderloin takes a back seat to pork brisket in taste, texture and versatility. Pork brisket is usually less expensive, though harder to find, but your search is worth the difference your guests will find when on the table. Another bonus for pork brisket is the extremely low fat content, only 13.5% compared to pork tenderloin at 21%. Better flavor, juicier, and less fat? Too good to be true? Nope, read on! The native taste of pork brisket is similar to pork loin roast, but if you … [Read more...]
Foodsaver Gamesaver Deluxe vs. Cabela’s Preservac Premium Food Vacuum Sealer Review
A food vacuum sealer is essential for long term sous vide cooking. After owning a Foodsaver for over 12 years, it was time to replace it. After testing two popular food vacuum sealers thoroughly, the best vacuum sealer choice become clear. Let's look at each one in some detail. Cabela's Preservac Premium Food Vacuum Sealer (about $189 retail) My original Foodsaver had moderate use with few problems. I replaced the upper and lower sealing gaskets (both identical) twice, that's about it. The bag … [Read more...]
Sous Vide Cooking for Maximum Flavor
While sous vide cooking produces some of the finest meals in the world, it can lack the conventional flavors we're accustomed to from grilling, barbecuing, smoking, or even oven roasting. Here are a few hacks to use, so that will never happen again. Always Brine First Brining most all meat, including beef, for sous vide cooking will add a robust flavor of your choice. The brine acts to dissolve tough muscle tissue, making your meat more tender. The salt reduces water loss during cooking, … [Read more...]
Cold Smoking Meats: How to Safely Add Smoke Flavor Without Cooking
The dangers of cold smoking can be greatly reduced to a safe level with proper precautions, using USDA and FDA guidelines. Cold smoking meats and fish is a wonderful method of adding a rich, smokey flavor without cooking. Perfect for sous vide, cold smoking solves the problem of how to add smoke naturally without cooking to your beef roasts and steaks, chicken, fish, even vegetables. For the griller, now you can enjoy that smokey outdoor flavor that's just not possible with high heat grilling … [Read more...]
Cook the Perfect Steak with Sous Vide Supreme
Sous-vide cooking doesn’t have to be restricted to your kitchen. Adventurous grillers and outdoor cooking fans have discovered that combining sous vide with grilling can produce a world class steak with less effort than with conventional grilling. Sous-vide is a French term meaning "under vacuum." It's a method of cooking where the food is sealed in an airtight plastic bag. and then placed in a water bath for a duration exceeding a typical cook time expected with grilling, baking, or frying. … [Read more...]