There is nothing that will get a tenderloin cooked with perfect edge to edge consistency like a sous vide water oven (expect perhaps a commercial combi-oven). The quest for the perfect tenderloin was the original reason I bought a water oven, although now it is one of the most used appliances in our house. Vacuum […]
One of my sous vide favorites is cooking a pork roast and then slicing the roast to make pork chops: Cook a lean pork roast (i usually use a large pork loin cut in half) in the water oven for 142F for 6+ hours (142F is a bit rarer than I like more pork, but […]
NOTE: Updated 4/1/2014 with longer cooking times for better results. I have experimented with a variety of different cuts of beef in my sous vide water oven. My family’s favorite “cheap cut” of beef is an inner round roast that is finished in the oven, which comes out with a very similar consistency to tenderloin. […]
