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Sous vide tenderloin (or striploin) - can I risk giving it too much time?

henrikbe | Dec 14, 201107:57 AM

Hi all,

for me, it seems one of the (many) advantages of sous vide is that you can be more relaxed as to how long you cook the meat, that is, often you can just leave it in there for hours before you take it out, sear it and serve it.

But I suppose there has to be a point at which the meat becomes "overcooked" in a sense? For example, if I have a piece of tenderloin (which I suppose shouldn't need much time to get tender), and leave it in sous vide at 58 C for 24 hours, what will happen to the meat? Will it dry out, or perhaps get mushy?

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