My PSA for sous vide cooking: chicken breasts can actually be tasty! 153F is the perfect temp for me. Too much lower and its got that raw chicken texture to it, Too much higher and it gets stringy and dry.
Pork tenderloin gets the award for thing most-improved by sous vide. Cook it medium rare at 135F (I sprinkle with a little salt first). Then pat it dry, put a bit more coarse salt on the outside and sear it hard and quick.
Pork tenderloin gets the award for thing most-improved by sous vide. Cook it medium rare at 135F (I sprinkle with a little salt first). Then pat it dry, put a bit more coarse salt on the outside and sear it hard and quick.