I just cooked a pork loin by sous vide. I want to sear it now. I notice that it has a layer of fat on one side, which I want to render. I know from experience that you're supposed to sear duck breast starting from a cold pan, or you will just end up burning the fat and not rendering it. Do I do the same with the pork loin?
Start with cold pan to sear pork loin?
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karahuels -
September 16, 2022 at 12:09 PM
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Is it still warm out of the sous vide or have you chilled it down?
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You will overcook that pork loin before you render the fat down.
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If you've had it in Sous Vide then the fats have been converted if not rendered.
Just stab the fat a bazillion times with the tip of a knife then sear it straight out of the sous vide.
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