January 15, 2017

Sous Vide Pork Tenderloin And Chicken Thighs

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Sous Vide Pork Tenderloin Teriyaki
Sous Vide Tarragon Chicken

As usual, I'm late for the party. Sous vide cooking has been around cooking blogs for many many years already and although I have cooked homemade sausages sous vide style in very low temperatures, I didn't want to buy yet again a cooker that will occupy a large area of my kitchen counter. Also, they used to be pricey.

I got a cheap immersion stick because it can be kept in the cabinet drawer when not in use. I used it two times since I got it 2 weeks ago: a pound of pork tenderloin teriyaki and 4 pieces of bone-in chicken thighs. It is true that it cooks the most tender, juicy, and flavorful meat without much fuss. What I like with this method is I use fewer cooking utensils and is probably more energy efficient.

VacwelSous VideSous Vide Pork Tenderloin TeriyakiSous Vide Tarragon Chicken

For vacuum seal bags, I highly recommend USA-made Vacwel and PackFresh because Chinese bags used for long period of cooking is a huge no-no.

Pork Tenderloin Teriyaki was cooked at 160°F for 1 hour and 45 minutes; Tarragon Chicken at 167°F for 2½  hours.

Tarragon Chicken
½ tablespoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped dried tarragon
1 teaspoon red pepper flakes
4 bone-in chicken thighs
  • Rub chicken thighs with mixture of salt, black pepper, tarragon, and red pepper flakes. 
  • Fold 2 inches of quart-size bag. Place chicken thighs in the bag. Unfold bag and vacuum seal chicken. Wipe open portion of bag with a damp paper towel to remove moisture, if there is. Refrigerate overnight, or cook immediately. 
  • Cook at 167°F for 2 to 3 hours. Remove bag from water. Hold bag over a small skillet to catch accumulated liquid. Snip one bottom corner of bag. Heat liquid on medium-low heat until thickened. 
  • Heat a cast iron skillet; add a half teaspoon of butter or olive oil and brown chicken pieces. Serve hot.
Next sous vide victim: octopus.

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