I could immediately tell that this was an older video. He has more enthusiasm now. But the videos are still excellent! I'm not into cooking much, but I've definitely gotten into sous vide cooking solely based on this channel! It's awesome. And yes, I'm watching this video because I'm just about to sous vide a pork tenderloin!
Guga 2017- " oh ya, its good" Guga 2020- " OH MY GOD EVERYBODY THAT IS AMAZING" funny to go back and watch these older ones to see how much the videos have changed
Good video. For years, the wife and I have enjoyed my smoked pork loins (and tenderloins too, for matter). But the day she put a pork loin in the sous vide and then served it, we knew the days of smoking them were cut in half. Don't get me wrong, we still love 'em smoked but in the colder months, when it's not all that much fun to smoke 'em outside, we do the sous vide method! Thanks for the video!
Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Thank you so much! (3rd comment on SVE)
Imma take a little bite for you. Loo😂 Thank you for sacrificing yourself for us, Guga. It tastes so much better since you indulged our taste buds for us. Love you. Man. Happy 2024!! ❤🎉
Looks good. I cook a lot of Pork Loin so I'll have to give this a try. One comment - You use a rack to keep the cooking bag weighed down, but then it sits on the bottom without water circulation on the bottom side. Why not place a cooling rack on the bottom so as to keep the bag a half inch or so off the bottom and let the water circulate around the entire bag?
Wow, this video looks so rough, and missing Ninja's 'deeeeelicious' to it. So glad to see these videos. Oh, and that pork tenderloin looks deeelicious.
Guys- I am trying a 4.5 lb pork tenderloin so I had to review what you did for inspiration again. I set mine to 143.5 degrees for 4 1/2 hours. The night before I rubbed it with a brown sugar, paprika, kosher salt, and rib rub mix with a little olive oil and crushed bay leaf then vacuum sealed it overnight. Will broil it to finish it and put a crust on it. Crossing fingers!
WOW! It came out great and moist even though we wanted to prepare it medium (white not pink inside) for a pork roast. The broiling took 20 minutes in a toaster oven and looked perfect! Taste was awesome as well! One thing we are still trying to understand is if you buy larger cuts of meat, how long to adjust cooking time for thick cuts or roasts. I did find that there were discrepancies on temperatures between cooking materials too! I ended up using your video as a guide and took to heart your comments on how long to cook stuff and temperatures. As a general rule- 1 hour per pound of protein would ensure you cook the meat thoroughly I think. Is this your finding as well?
Awesome video. Will try soon. Have the same torch- don't need to hold down yellow button constantly. The round metal button on top locks it down after ignition so you don't have to hold it. Keep the great videos coming guys. I am hungry!
Probably no the best video to write this comment on. But after watching your videos and loving them. My mother bought me a sous vide machine for my 40th birthday last week. Even slowly converting my wife to like this method even though she is so f****ing impatient. Haha. Thank u guys. I HAVENT FORGOTTEN THE MONEY SHOT COMMENT. HAHA
You guys have come so far! Congratulations! I just wanted to say I wish I could see more of the 3xlt and 4xlt and XLT period for us bigger taller torso guys! I would be bring your swag if you only have it in my size 4xlt!
Been meaning to ask you, what do you do with the juices u get in the bags after the sous vide with all those onions and garlick in there bet it can be reduced to some awesome sauces. Keep it up, awesome job, abraço de Portugal.
Grant Jones, thanks again for the support. We really appreciate it. Today we are doing something really special. I have not idea what to expect but I think its going to be amazing! Brazilian Picanha Steak. Make sure you check it out.
Hi guys. love your videos. I have a sous vide and love experimenting with it, but have not really had much success other than steaks..... My question is how do you decide on a cooking temperature or length of time? fatty meat as compared to lean, weight etc.? Thanks anyway for you great video's. You keep inspiring me to experiment some more.
How about smoking for an hour first, to add a little more flavor. Love your videos, keep up the good work, cant get anything done, I'm on a marathon of you guys!!!
Hey guys I love your channel! You guys inspired me to go out and get a pork loin! I smoked it first for 3 hrs., sous vide it for 4-5 hrs (3.5lb.), seared and it was AMAZING! Perfectly juicy and tender! Thanks and keep your videos coming I look forward to seeing them! Greetings from New Mexico!
Great video, wondering about the 149 cook temperature. I'm planning on cooking some pork tenderloin sous vide and was thinking about going with 140. If you did it again would you lower the temperature or did you like the doneness?
Trevor James if you do 140 it will come out perfect, a little more pink them mine. Its just about taste. But, to answer you question, I would do the same and change nothing. That is just my taste. But 140 will be softer and more pink and still amazing.
I bought a sous vide today just because of your videos. . Tried this recipe. Came out dry and tasteless. Do you have a recommendation of what meat to try that is a simple recipe and comes out good?? Due to diet restrictions no beef.
Question: How do you know how long you have to leave the meat in the water? Obviously, the size of the cut is to consider but I wonder how you gage the right amount of time without a thermometer? Furthermore, can you overcook meet in sous vide in leaving it in too long?
Markus Frohlich the water is at the specific temp you want to cook too. After too long the protein will become denatured but there won't be a point it becomes overcooked.
Guga and MauMau... If only you knew then what you know now! This is TENDERloin *not* loin of pork. No lemon, no onion, no raw garlic in the bag. No Searzall. 🙂
18deadmonkeys.. Thanks maybe one day we will have a little office party and you can come right over....👍👍👍 See my torch set up below. Torch Set Up Torch: amzn.to/2meJLS7 Searzall (Heating Lamp): amzn.to/2mX8Pvl Touch Gas: amzn.to/2mwc5jG
Country and western style music, everyone very muted not the excitement we know and love. Even Guga at the bginning looked and sounded more like he was suffering from a hangover. Boy have you improved on everything since, music camera work presenting skills, the lot. Like going from a local public cable channel show to a proper national TV station show. The only thing that turned out the same was the delicious food!
