I made a pork loin in the sous vide a couple of days ago.

It was (is...we're still eating it) delicious, but I noticed something interesting. The first bites were literally the best pork I ever put in my mouth. After I seared it, though, it became merely very good.

I'll certainly make that recipe again and I'll cook other things in the sous vide, but I'll be chasing those first few bites forever.

I think searing it made it marginally tougher, which makes sense. The thing that doesn't make sense is the decrease in seasoning after searing. I'd slathered it with smoked salt, pepper flakes, oregano, and cumin, and the first bites were very spice-forward. Afterward, it tasted like pork. Excellent pork, but just pork.

Anybody else have this experience?

Saw this segment on America's Test Kitchen about making creme brulee. The trick is wide mouth 8 ounce Mason jars with lids that you lower into the water.

https://www.americastestkitche...us-vide-creme-brulee

Haven't tried it yet, but I looooove creme brulee.....

I made tri-tip last week. The beef was a pre-seasoned item I bought at Costco and we weren't super keen on the seasoning but the beef itself was phenomenal. I think the package was about 2 1/2 or 3 pounds; I cooked it for about 6 1/2 hours at 134 or 135. Medium rare and super tender. Great for sandwiches, too.

Next time will just get the tri tip from the butcher and season it myself.

We've got sous vide pork tenderloins on a pretty frequent rotations. They're tasty and dummy-proof.

I was glad to see this thread revived.

Making rib eyes in the sous vide setup right now!