Sous Vide Recipes
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Sous Vide White Wine Maple Poached Pears {Recipe} - Merlot Mommy

Sous Vide White Wine Maple Poached Pears {Recipe} - Merlot Mommy | Sous Vide Recipes | Scoop.it
Sous Vide White Wine Maple Poached Pears Recipe
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I'm not a maple syrup fan and would use honey instead. Make sure you use the displacement method of pushing the air out of the bag in a bowl of water or the pears will collapse afetr cooking.

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Sous Vide Slow Cooked Marinated Pork Belly

Sous Vide Slow Cooked Marinated Pork Belly | Sous Vide Recipes | Scoop.it
Courtesy of Chef Raymond Blanc Serves  4-6 Planning ahead: The belly can be cooked 1 day in advance and caramelized to order. INGREDIENTS 2-1/2 ...
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Sous Vide Caramelised Onions from The Orgasmic Chef

Dark mahogany onions cooked to perfection in a sous vide water bath made the most outstanding French onion soup and it took very little hands-on time.
John Cowley's insight:

This sounds a great idea. Who doesn't love French Onion soup but doesn't want to spend ages at the hob getting the onions just right. Definitely onmy 'todo' list.

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Sous Vide Pork Chop

Sous Vide Pork Chop | Sous Vide Recipes | Scoop.it
A lot of home cooks suffer from pork-phobia. Understandable, considering the mass misconception—which persisted for decades in the U.S.—that **even a blush of pink** meant meat was almost certainly lethal. Fear of undercooking led to a profusion of unappetizing, overdone chops. Either the other white meat killed you, or it kept you at the table for hours, attempting to chew through a stringy mess of a dinner. Complicating matters: that already-alluded-to "other white meat" campaign—the effort to
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Sous Vide Recipe • Wine Infused Pear • ChefSteps - YouTube

An entry level sous vide recipe that makes for a great dessert served hot or cold. At ChefSteps, we don't tell you how to cook, we show you—with recipes desi...
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Sous-Vide 101: Prime Steak Primer | Serious Eats

Sous-Vide 101: Prime Steak Primer | Serious Eats | Sous Vide Recipes | Scoop.it
Why would anyone want to sous-vide a steak, you might ask? The short answer is flawless execution. When a steak is cooked via standard methods, even with a precise thermometer, you run a certain risk of over or under-cooking it. This risk can be minimized, but it takes practice, and skill\u2014even the seasoned line cooks who've been turning-and-burning steaks before vegans existed will produce the occasional slightly-too-well-done porterhouse.
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How to Make Duck Sous Vide with Duck Fat Sauteed Broccoli

This was DELICIOUS oh my goodness you have no idea! How to make Boneless Duck breast sous vide with orange sauce and duck fat sauteed broccoli. I cooked the ...
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135f 57c 1 -1.5 hours

 

Recipe

This was DELICIOUS oh my goodness you have no idea!
How to make Boneless Duck breast sous vide with orange sauce and duck fat sauteed broccoli. I cooked the duck breasts coated with salt, pepper and fresh thyme for 1 hour 15 minutes at 135 Degrees Fahrenheit. Fried them for 5 minutes on the skin side and 1 minute on the non skin side. Broccoli was sauteed for 4 minutes in the duck fat after boiling for 4 minutes and the only addition was a dash of salt.

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Sous Vide Turkey Breast - Juicy Tender Phenomenal !

THE MOST TENDER AND JUICY TURKY EVER ! ! ! YOU HAVE TO TRY THIS! LIKE & SUBSCRIBE ! Thank you for watching. Do you have a recipe you want me to try, let me h...
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145f (63c ) for 3 hours

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Beginning Sous Vide Recipe • Asparagus and Carrots • ChefSteps

A simple sous vide recipe for perfectly cooked asparagus and carrots. The same technique will work for different plant foods, varying cooking times by the ty...
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I'm not sure about his times as we find that  an hour is needed for carrots to achieve the right texture. Perhaps he likes them very firm.

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Recipe: Sous Vide Rhubarb Compote - Fuss Free Flavours

Recipe: Sous Vide Rhubarb Compote - Fuss Free Flavours | Sous Vide Recipes | Scoop.it
Perfectly cooked sous vide rhubarb retains its texture and shape.
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The perfect way to do rhubarb

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Sous Vide Time and Temperature Guide

Sous Vide Time and Temperature Guide | Sous Vide Recipes | Scoop.it
Here it is, your easy guide to sous vide cooking. Juicy pork chops, asparagus with just the right amount of snap, a slow-cooked brisket that bursts with flavor—all these can be achieved easily with the help of this handy little guide.
John Cowley's insight:

This is a good basic guide but remeber that thickness is a crucial element in timing sous vide cooking.

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Sous Vide Simple Creme Brulee - Anovaculinary

Sous Vide Simple Creme Brulee - Anovaculinary | Sous Vide Recipes | Scoop.it
Recipe of creme brulee from Mike Castaneda prepared with the Anova sous vide machine.
John Cowley's insight:

I've never triedthis and honestly wonder whether it works properly. Anyone tried it?

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Sous Vide Steak

Sous Vide Steak | Sous Vide Recipes | Scoop.it
Cooking the perfect steak via traditional cooking techniques like pan-roasting or grilling is tricky. Not only is it difficult to know the true cooking temperature, but you must time things just right to avoid having the food overcook even after you've stopped the cooking. Sous vide does away with these sources of inconsistency, and allows you to be very specific about the degree of doneness that you prefer.

In this video, we choose to cook our steak rare (129 °F / 54 °C), but as you can see, it's easy to choose your "perfect" temperature and then achieve it every time. Below is our basic step-by-step for cooking a great steak sous vide. One optional step that is not shown is presearing the steak before packaging and cooking it. You can learn more about that technique here: Presearing for Sous Vide.

Another important note is that this can be done without a circulator, see our pot on a stove method for a budget friendly solution to sous vide.
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Sous Vide Lobster Tail - A Modernist Cuisine Recipe Recreated at Home - YouTube

This Sous Vide Lobster Tail recipe is the perfect way to prepare Lobster. It's aesthetically beautiful and also the flavor is amazing. It's not the overcooke...
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24 Hour Sous Vide Pork Shoulder at 160F 1080p

Another and so far the BEST version of pulled pork I have made with the sous vide cooking method! 160F for 24 hours and a blowtorch sear really made some fan...
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Authors Notes :

 

Another and so far the BEST version of pulled pork I have made with the sous vide cooking method! 160F for 24 hours and a blowtorch sear really made some fantastic sandwiches with tons of flavor. I marinated the pork shoulder in a red wine vinegar, dark brown sugar, paprika, cayenne pepper, black pepper and ground cumin marinade overnight and cooked it the next day. Came out fantastic tasting with my east north carolina BBQ sauce topped with some red cabbage slaw.

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Sous Vide Rack of Lamb with Herb Butter Recipe

Learn more sous vide at: http://sousvidesupreme.com/ Full recipe: http://bit.ly/ZhQqpn Rack of Lamb with Herb Butter SousVide Supreme is excited to introduce...
John Cowley's insight:

Use the temperature which suits you (see details after recipe) . I use 58c or 59c for a nice pink but not red.

 

Recipe

INGREDIENTS

For the lamb

2 lamb racks, FrenchedSalt and pepper to tastefinely minced fresh rosemary or herbes de Provence

For the herb butter

2 tablespoons (30 ml) butter1 clove garlic, peeled and pressed1/2 teaspoon (2.5 ml) onion powder1 teaspoon (5 ml) fresh rosemary leaves, minced1 teaspoon (5 ml) fresh chives, minced1 teaspoon (5 ml) fresh mint, minced1 tablespoon (15 ml) grated Parmesan

 

INSTRUCTIONS

Fill and preheat the SousVide Supreme water oven to 134°F (56.5°C).Sprinkle both sides of the racks or chops liberally with salt, pepper, and rosemary.Put each lamb rack into a small (1 quart/.9 liter) food-grade cooking pouch and vacuum seal.Submerge the food pouches in the water bath and cook for at least 2 hours (and up to 4 hours will not affect the texture of the meat.)

Finishing the lamb

At the end of the lamb’s cooking time, melt the butter and combine with all remaining herb butter ingredients.When ready to serve, remove the lamb from the pouches, pat the surface dry, and brush all over with the herb butter mixture.Sear the lamb quickly on one side in a hot skillet or for about 3 minutes under the broiler. (Sear the rack meaty side down in the skillet or meaty side up under the broiler.)Slice the rack into chops and serve.

Suggested accompaniments: Cauliflower Puree, Fresh Pea Puree and Minted Heirloom Baby Carrots

 

Temp Guide

Cooking Temperatures for Lamb:Rare:

• 120-130 °F (48-54 °C)Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

Medium-rare:

• 130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink):

• 140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

Well-done:

• 150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices

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Sous Vide Chicken Breast Recipe with Spring Vegetables

Show Notes: http://www.StellaCulinary.com/TCD10 This video demonstrates how we prepare our sous vide chicken breast that we serve with sauted spring vegetabl...
John Cowley's insight:

I tend to use a 1% equilibrium brine done overnight.

RECIPE

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great, is normally, chicken is cooked to an internal temperature of 165ºF, which makes it safe to eat but will also dry out the meat. But salmonella and other food born illness can also be killed at 140ºF if held at that temperature for the proper amount of time.

To pasteurize the chicken breast at this temperature, you'll need to wait until the breast reaches an internal temperature of 140ºF and then hold it there for 20 minutes. The breast can also be pasteurize at a "medium rare" internal temp of 136ºF if held there for 30 minutes. Although with an internal temp of 136ºF, the breast meat is still slightly pink which will most likely get the chicken sent back in a restaurant. At an internal temp of 140ºF, the breast is white all the way through but still extremely moist and tender.

The 4 hour cooking time in the circulating bath will ensure that the breast has spent a prolonged period of time at pasteurization temperature, making the breast safe to consume.

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