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Sous-vide, French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Sous vide is a French phrase that is often translated as “under vacuum.” Chefs around the world use the sous vide technique to prepare food to the perfect doneness while retaining the foods’ nutrients and juices. Now, this simple technique is available for home use with the Anova.

Anova is a sous vide immersion circulation that works by circulating water at a constant temperature in a pot. It’s important for the water to circulate, as this ensures a consistent temperature throughout.

To cook sous vide, you first seal your food in a plastic bag using either a vacuum sealer or a Ziploc bag. Then, submerge the bag into the heated water bath for a period of time. Some people like to finish their food by searing it.

Sous vide allows home chefs to consistently prepare food to the perfect level of doneness. Home chefs simply set the temperature of the water bath, submerge the food, and then walk away. Since the temperature of the bath will never get above the desired temperature, the food will never exceed the desired doneness. It can literally be a “set it and forget it” meal.



Sous Vide Suggested Temps:

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(Please click on image to see recipe instructions)

Sous Vide Archives


spacersous Pork Tenderloin


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Sous Vide Recipes

Pork Tenderloin

1 1/2# Pork Loin (cut into 6oz. pieces)
1 clove garlic

Preheat water bath to 140°F for medium and 130°F for medium rare.
Slice garlic in slivers and insert into pork meat.
Vacuum seal each piece in a separate bag.
Put pouches in preheated water for 2-3 hours for medium and 3-4 hours for medium-rare.
Remove from pouches and pat dry. Rub with prepared mixture. Place on hot grill or iron skillet with hot grapeseed oil for 1 min. per side on grill or 25-40 seconds per side for skillet.
Remove to cutting board, pat off excess oil and slice.

Rub mixture:
Ground black pepper
Sea salt
Rosemary, finely minced

Note: I used 140°F for 3 hours and it was perfectly pink in the middle and juicy.

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