sous-vide beef tongue, refried, with pork

2021-01-30

I tried it. I won't say it was an unmitigated success. I tried this out with a new "Platinum Elite" sous-vide crockpot. I overnighted this at 132 ºF, but it did not seem to keep its temperature setting very well for lack of a water circulation system. Meat thermometer indicated 138 ºF by morning.

At that time, the meat was still not tender and would not peel. THIS PAGE recommends overnight cooking @ 158 ºF.

To make the meat edible, I boiled it an extra hour in water, peeled and sliced, then refried the slices for extra color & flavor.

I shall try again with the higher different settings although cooking in a plastic bag at higher temperatures poses some health risks. Also, a different system with water circulation might be a better choice.

I did cook a small pork roast sous-vide that same day, with better results.