The Perfect Sous Vide Egg

If you have ever done any research into cooking Sous Vide, you likely have come across the writings of Douglas Baldwin.  He is a math geek who has done incredible amounts of research and calculations around cooking food via the Sous Vide method.

He is now working with Chefsteps and they have published an interesting tool that helps you to cook an egg exactly how you like it.  You decide how firm you want the yolk and the white and it tells you how long to cook the egg and at what temperature.  It even lets you fine tune the calculations by measuring the circumference of the egg, starting temperature of the egg and the style of Sous Vide cooker you are using.

Sous Vide Pork Loin Roast

Ever since I got my Sous Vide Supreme, one of my family favorites is Sous Vide Pork Loin Roast.   Pork loin roast is a fairly lean cut and it is very reasonably priced so it is a great choice for feeding the family.   I have done a lot of experimentation with temperatures and cook times with this particular cut.  Pork loin roasts are typically in the 1.5 KG to 2 KG range and that size works very will with these instructions.

I like to season the roast by sprinkling it liberally with Montreal Chicken Spice.  After the roast is seasoned, I vacuum seal it with my Food Saver and then pop it into the freezer.  As the cooking settings I list in this post are for a frozen roast, these instructions are a great way to be able to serve your family a roast even on work nights. 

When you want to make the roast, cooking it is simply a matter of popping it into a 58C /  136F water bath around dinner time the night BEFORE you plan on serving it.  Let the roast sit in the water bath until dinner time the next night.  YES, that IS about 24 hours.

When the roast comes out, the bag will have about a cup of juices in it.  I like to pour this into a sauce pan and thicken it up to make a  gravy.  Keep stirring vigorously while thickening as the protein in the juices can clump up if heated quickly.  If that happens you either live with it or filter out the clumps.

You will find that the roast looks kind of pasty at this point so you will want to brown it.  I typically cut the strings and lay the halves of the roast onto a roasting pan and use a paper towel to pat them dry.  To brown it, I either put it under the broiler or use my cooking torch to sear it. 

From here you just slice it and plate it and serve with the gravy you made from the juices.

Great Knife Skills Lessons...and it is FREE!

This is probably one of the better videos I have watched for learning proper knife skills.  The instructor goes over proper knife usage and shows some interesting techniques for cutting different types of foods.  

Well worth the time investment if you want to improve your knife technique.