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Very low and slow roasting

post #1 of 11
Thread Starter 

Hi there,

 

when discussing the menu for a group of hikers whose ETA we weren't completely sure about, my sous came up with an excellent idea which we immediately put to the test. The main was roasted pork tenderloin with a mustard/cream deglace which, because of the shaky timing, we needed to possibly hold for a considerable amount of time, perhaps 1 hour. He suggested searing complete strips of fillet, then slow roasting them at the core target temp (65°C) for a minimum of 90 minutes. Unfortunately, my gas-fired oven refused to be adjusted to much below 80°C, but we decided to attempt it anyway.

After about 90 minutes, the fillets felt right to the touch, we opened the oven door a little and waited for the feeding frenzy. 10 minutes before plating time, the outside felt a little too cold, so we cranked the heat up for a little while.

 

The result was spectacularly tender pork tenderloin! I had never cooked lean meat like this before. Going to look into low and slow roasting a lot more now. You live and learn. Even from a part-time sous ;-)

 

We were actually wondering if roasting meat at target core temp meant that you could hold the meat for extended periods of time, since the core couldn't possibly exceed the desired temp. Of course, the meat will get dry and tough eventually, but is there any mileage in this concept at all? Any low and slow experts on board?

 

Cheers,

Recky

post #2 of 11

I think there is a word logistic problem here.

Pork tenderloin is a rather small piece of meat from the underside of the loin. It usually weighs somewhere in the 1 1/2 to 2 pound range at the most.  Your description of cooking it for 90 minutes would produce an inedible piece of meat, so I'm going to go out on a limb here and guess that you are talking about a pork loin and not the tenderloin.

post #3 of 11
Thread Starter 

Hi Chefross,

 

no, I really am talking about slow roasting pork loin, not tenderloin, for 90 minutes or so (and then holding for a while), in the same way that you could slow roast a big chunk of beef or lamb for, say 8 or 10 hours.

 

It does work!

 

Cheers,

Recky
 

post #4 of 11

I do this daily for veal tenderloin. Season, a good searing on the grill, in the oven at 80C with a thermometer until I reach a core temp of 56C, at which point I lower the temperature to 60C for 2½-3hrs. The meat can be served straight from the oven at any point during these 2½-3 hours, and is perfectly medium/rare all the way through. If I were to keep it in there any longer I'd keep the oven at the desired temp of 56C. Words cannot describe how tender this meat gets, even for tenderloin. Great way of cooking lean meat, taking the principles of sous vide and applying them to oven-roasting.

post #5 of 11
Thread Starter 

Hozz, I'd take you completely seriously if it weren't for your avatar of Heino (a debatable German folk singer), near to whose restaurant/cafe I actually live... ;-)

post #6 of 11

You live close to Heino's restaurant? Awesome! Tell him I love his music (I don't). He's a staple in our kitchen though, once he comes on cleaning speeds up as he's on until cleaning's done. Works great.

 

But yeah, trust me, I've cooked meat this way for 4 years now and still get over-the-top feedback from guests and even co-workers. Someone tell me a better way of cooking tenderloin, 'cause I cant find one :-)

post #7 of 11

I do have a new idea, though: sous-vide the tenderloin, seasoned, with a generous knob of butter in the bag at 55C for two hours, chill, then grill for 10-ish minutes to heat and sear, rest for 5, serve. That's the only way I can think of that might improve this cooking method.

post #8 of 11
Thread Starter 

I live just 15 km from his cafe in Bad Münstereifel - it's a geriatric tourist trap shit tip! :-) You don't really play Heino music at your joint, do you???

 

I have just found out that this low/slow roasting works a treat. Wish I'd know this before...
 

post #9 of 11

I do, but only to encourage my 17-18 year old pupils to work faster. It is indeed bad.

 

If you want more low+slow shenanigans, try a pork neck braised at 80C for 12 hours. You won't be disappointed.

post #10 of 11
Thread Starter 

You're far too hard on your students!!!

 

I believe every word you say about slow roasting pork neck. 
 

Phew, typed all this with one finger while my one-week-old daughter is trying to go to sleep... *wishful thinking*

post #11 of 11

I'm hard, but I hope it teaches them... that Heino sucks ;)

 

And congratulations on your daughter, one week in, it's all new, is she your first?

 

Plus, Low and slow is not only a way of cooking but my new mantra in the kitchen. Very few things benefit from high heat (think browning/searing), other than that low and slow does it. Sous vide should be taught in schools, it's that brilliant.

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