SOUS VIDE PORK ROAST - Next Level Juicy

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Super moist pork roast using the Joule sous vide device! Cooked at 144 degrees F for 4 hours. So happy that pork no longer means a dry, white puck.
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Опубликовано:

16 сен 2024

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Комментарии : 57

@FloLum 6 лет назад

Did you know that pork can be eaten pink when cooked properly? Juiciest pork ever! The boy just deemed it his favourite dinner. Try it... You won’t regret it!

@fmalloy1 6 лет назад

Yes! People used to overcook it because of the fear of trichinosis, which is pretty much completely non-existent in modern pig farms.

@ronhart8857 6 лет назад

Beautiful dish for the taste! Great way to make stuffing, and cook the pork roast! Then browning it in the cast iron pan, and making beautiful gravy thank you for sharing, very well explained!!

@snowpony001 6 лет назад

Wow, that looks fantastic! Since I’ve been watching your Sous vide recipes, I’m convinced it needs to be my next kitchen appliance! Thanks for another great recipe.

@BarleyJack72 6 лет назад

Your videos certainly do not help my kitchen gadget addiction. I just got an IP Ultra, and now apparently my life is incomplete without a sous vide device. Looks amazing, thanks for sharing :)

@FloLum 6 лет назад

LOL! I’m sorry! I’m a kitchen tech geek! But sous vide device? Total game changer!

@javajunkie9748 6 лет назад

Oh. My. Word! That roast looks absolutely amazing and can't blame Dude for going in on a second bite.

@Jacklewis1026 5 лет назад

You guys are the bomb..like the exchange between you two on and off camera. Your recipes are great. What I enjoy most is that while Your videos are polished and professional, You include the oops and fixes we all do. There is no Cut let’s redo. Much Appreciated. Keep up the great work. Flow you are too cute.

@bridgetsalter265 6 лет назад

Hay...........😊😊 Have to say flo x dude ,pork in my instant pot mmmmmmh Thanks so much for another take on things . Informative ,easy to follow ,lovely to watch you lovely people 💟👍

@pmmurf101 5 лет назад

OMG another amazing recipe! My mouth was watering when dude took "the taste"! And yes I do have a life other than watching your videos, but I've learned so much from these methods of cooking! I want to look into this sous vide. Thanks again!

@FloLum 5 лет назад

LOL! Thanks, Pam! So glad you are enjoying the channel! Sous vide is definite game changer!

@abelin514 6 лет назад

Great video! Yes pork can be eaten pink! As long as temp is around 145-160 F....long time ago it was fear that the pork need to be over cook in order to avoid food borne illness of trichinosis but those days are gone! Pigs are raised differently than in the past...their feed is different now!

@donnastratton8397 6 лет назад

I didn't know you could eat pork that way either. Looks yummy.

@vjm1639 6 лет назад

that looks amazing!!! I can't wait to try this recipe. I got the Joule for Christmas and haven't used it much yet. I was hoping for some good pork chops but even at the lower temps, the pork I got was very chewy and had no flavor. They've taken all the fat and goodness out of our pork chops! LOL This one is going on my "must try" list.

@nickbakal1815 5 лет назад

Flo your killing me, I might have to buy that device. You have me sold on it!

@FloLum 5 лет назад

Do it! You won't regret it. The link is in the description. 😉

@REAL_MPSS Год назад

Thanks. Looks great.

@williammurphy666 6 лет назад

that looks solid... i am going to try this....

@robertlcrocker 5 лет назад

OMG... that looks delicious.

@debraavino3714 6 лет назад

Very nice video and recipe.

@soaringkite2673 2 года назад

Yum! Perfect for the holidays!

@Neonrhino2016 6 лет назад

Watching these videos has me wanting a Sous Vide. What attracted you to this version compared to the other? For me, the it runs off of an app has me nervous. P.S. I make you butter chicken recipe quite often, it's the best!

@FloLum 6 лет назад

Do you mean why the Joule vs other brands? In my research, I found this to be more powerful than the others in my price range, at the time. The app is actually what attracted me to it in the first place because I’m a kitchen tech geek. 😆 Sous vide is definitely game changer! So glad you are enjoying the videos and the butter chicken, Kristen!

@Neonrhino2016 6 лет назад

I think it's time to break down and purchase this. The Joule has far better reviews than the others. Thank you for all your awesome videos!

@Scoop2992 6 лет назад

Just don't cook wild pork or bear medium. You can get trichinosis. Love your videos Flo

@FloLum 6 лет назад

I’ll remember that!

@nancywatrud7751 5 лет назад

Wow. Yum.

@joellespice1010 6 лет назад

That’s wonderful !

@markfannin3975 6 лет назад

Where did you buy the giant plastic container? Very nice video as usual. : )

@FloLum 6 лет назад

Hi Mark, you can find it on my Amazon shop. Link in the description. Thanks!

@klturowski 4 года назад

I missed how you sealed the bag - did you use a zipper bag outside of a vacuum sealed bag? And did you do the water displacement method with the second (outer) bag?

@FloLum 4 года назад

I only used a second bag because I was concerned that my sealed bag wasn’t sufficiently sealer as I have had problems in the past. Since I got a better food sealer now, it has not been an issue. If you don’t have a food sealer, then using the water displacement method is fine.

@cstephen98 3 года назад

People have been radically overcooking pork for years because of the fear of trichinosis (from the 1930's), which is virtually non-existent today. The US and CDN food agencies for years 'recommended' that pork be cooked to 165 degrees even though the parasite is killed off at 137 degrees. Unless braising, we always cooked pork (for ourselves) to be pink in the center. It wasn't until I had pork loin in restaurants and at other peoples homes that I understood why people didn't like pork. At 165 degrees (or higher), it's tasteless shoe leather. Pork loin cooked properly is juicy, sweet and flavourful. (now to convince people to not overcook chicken, turkey and duck ;)

@Trailtraveller 6 лет назад

Yummy....

@AundriaM 6 лет назад

This looks delicious, although I'm squeemish about eating pinkish meat of any kind. Old habits are hard to break. :)

@FloLum 6 лет назад

Understandable!

@gerihing7494 8 месяцев назад

how many pounds is the pork?

@mzjelousy 5 лет назад

🌸D R O O L I N G😳😋👏🏻🙌🏻

@lobilly 6 лет назад

Is the cast iron pan difficult to maintain?

@FloLum 6 лет назад

No, super easy. Never use soap, only water. We remove any bits with a stainless steel wool scrubber, dry and season with a bit of oil if necessary after ever use. That’s it!

@lobilly 6 лет назад

Flo Lum Thanks! I always too scare to use them. That's encouraging. Thanks for the no-nonsense tips again.

@lexwaldez 6 лет назад

When i need to scrub my seasoned cast iron I rinse it mostly clean, I dry it a bit, I add a tablespoon or two of olive oil, and I add a tablespoon of coarse sea salt. I have a roll of shop towels (not normal kitchen paper towels that leave paper bits behind), and I use the salt to scrub it clean. Rinse and dry and pan is happy. I think I learned that on RU-vid somewhere!

@BarleyJack72 6 лет назад

A well cared for cast iron pan/pot will last for generations. I have one that belonged to my grandmother.

@JAROOOX 2 года назад

Why not dry meat before searing eghh

@mzjelousy 5 лет назад

What kind of salt did u use? What cut of pork is that?

@mzjelousy 5 лет назад

very intimidating to use that device😯😥

@FloLum 5 лет назад

Almost always use Kosher salt and this is a pork loin roast. That device is not intimidating at all compared to the Instant Pot! What can go wrong with cooking for a long time and almost never able to overcook? 😉

@janicemattox6964 3 года назад

I just wiped off the side of my mouth!! ......

@themanonthestreet 6 лет назад

Uhm.... so using a pan to sauté... then toaster oven if needed for extra, Sous Vide the thing for 4 hours! Then cast iron pan in the oven... nope. Not worth the hassle. Love ya Flo and Dude, but I don't think so... :-)

@FloLum 6 лет назад

Some things are worth the time. This is one of them. Omit the stuffing, if you want. 😊