Sous Vide Pork Tenderloin And Chicken Thighs

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.

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.