Sous Vide Sunday! Test Cooks
This morning I spent a little time in the grocery store looking for a few proteins I could throw in the sous vide today. I’ve got a fish bath going at 118F and a meat bath going at 135F. In the fish bath I’ve got a yellow fin tuna steak, a tilapia fillet, and a swordfish steak. In the meat bath I’ve got a peppercorn pork tenderloin and a bone-in ribeye. I’ll be pulling everything out this afternoon, taking photos/videos, documenting the recipes, and even sampling them (yum). If you’re around and want to try some just shoot me a text.