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January 19, 2014 at 10:31 am #1830
A new Recipe I dreamed up using Beef Tenderloin.
Tied on the outside of bag. Netting for looks and to keep it tight while it drys.January 20, 2014 at 12:15 pm #7703JimMember
Your ingenuity is impressive. This may be one of the finest meat experiences possible, or one may say it better be 🙂
I am very curious if you will find the texture to be very different from the eye of round Bresaola.January 20, 2014 at 12:52 pm #7704
I hope so too. Will keep you apprised. 😛January 21, 2014 at 10:39 pm #7706
Your Salame filetto di manzo looks like it should be hanging in a cave, it looks great. You will get better and better peeling the tenderloin. I’m doing one Sous Vide in a few weeks. I’m looking forward to seeing the end result, I hope it all works out for you. I looked at your blog, I like your choice in deli’s. I had a great Pastrami Reuben w/mustard on rye at Katz’s in June. I think it may be the best pastrami in the world………….take care…………..BillJanuary 21, 2014 at 11:31 pm #7707
Bill, thank you for the nice and encouraging words. I love Katz deli. My Bubbe (Grandmother) lived across the street from Katz. I spent a lot of time there. I LOVE SOUS VIDE……. Buying a machine in a few months.
Take care LLOYDJanuary 23, 2014 at 10:40 pm #7708JimMember
We just talked to a processor at a trade show who told us that they also use tenderloin for their Bresaola. Live and learn…..January 24, 2014 at 3:04 am #7710
That’s certainly one expensive Bresaola. If mine turns out OK I might start experimenting with several ideas I have. :woohoo:January 24, 2014 at 4:14 pm #7711Jan OomsMember
Tenderloin cost an arm and leg here but then “what the heck”
Make it only for special occasions, life is short enough.
I bet it will turn out rather wonderful.
Keep us informed though!!!!!!!!!
Jan.January 25, 2014 at 7:56 am #7712
I will keep you posted with pictures of course.January 27, 2014 at 6:49 am #7717
Still waiting for the Salame filetto di manzo. Have you ever see a Mock Tender, it’s a cut from the Chuck ??? Anyway, the Sous Vide is a process that really takes some thinking at first. I just made a Meatloaf Sous Vide, I cooked it for 3 hrs at140 degrees. Let me know if you have any questions when you get your qater oven………………take care……………BillJanuary 27, 2014 at 8:47 am #7720
Hey Bill, The salame has another two weeks or so to lose the desired weight I am looking for.
A sous vide meat loaf? Wow!!!! I have done a little reading on Sous vide and that has to be a unique. Did you finish it it the oven to caramelize the outside?January 27, 2014 at 9:27 am #7721quote NYKIDIES” post=4836:
Yes I did caramelize the meatloaf after putting ketchup over the top. Sous Vide is a process that is a lot different than you have worked with in the past. We can talk about it when you get the oven. I did a Turkey breast a few days ago, I cooked it 150 degrees for four hrs. I browned it in butter for a few minutes after it came out of the air tight bag.January 27, 2014 at 11:27 pm #7727
The breast looks amazing. I am still pondering your meatloaf though. This cracks me up. I am considering purchasing the PolyScience SVC-AC1B Sous Vide Chef Series(120v). Which one do you have? thanks LloydJanuary 27, 2014 at 11:51 pm #7728
Hey Lloyd, I have the Sous Vide Supreme Demi, I bought it just before Christmas. It was a special price came with a free sealer. This is the second time I tried the meatloaf, the family loved it. I pasture raise my own Angus steers, pigs and chickens. I like not having growth hormones in my meat. I also did a Brisket, sirloin tip roast, and steaks. I will be doing a top round tomorrow for hot Roast beef sandwiches for the Super Bowl………..Go Hawks……………take care…………Bill
This is the first meatloaf I made, it was browned for a few minutes under the broiler.
Nice and moist, good flavor.January 28, 2014 at 12:41 am #7729
a thing of beauty!!!!! wow, raising your own cattle you are the MAN. I looking forward to SOUS VIDE. now on to convincing the wife.
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