Announcements

Sous Vide Compression: Squeeze Me Sweet

Vacuum sealing is an important step in optimizing the perfectly reproducible cooking that sous vide technique offers (after all, the term sous vide itself means ‘under vacuum’). But while it’s immersion in an precision heated water bath that cooks the food perfectly, the compression itself offers advantages on its own. Compressing fruits and vegetables (and even chicken breast, but that’s another subject!) alters the texture and even appearance of the food, particularly if done with a chamber vacuum sealer that can really put the press on. Pressure makes fruits denser and sweeter and more translucent; it changes their character in … Read More

Chile-Lime Sauce for Grilled Meat

Makes about 2/3 cup Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry. INGREDIENTS 5 fresh jalapeño or Serrano peppers, stemmed, seeded, and chopped 1 teaspoon (5 ml) kosher salt 1 white onion, peeled and chopped 4 cloves garlic, peeled and chopped 2 limes, for juice ½ cup (4 ounces) extra virgin olive oil DIRECTIONS 1 Put all the ingredients, except the olive oil, into a blender or food processor and pulse to chop. 2. In a slow stream, with the motor running, add the olive oil and … Read More

Coxinhas (Brazilian Chicken Croquettes)

Makes about 24 INGREDIENTS 4 chicken breast halves, boneless, skinless cut into chunks 2 teaspoons (10ml) seasoning mix (equal parts onion powder, garlic powder, salt, and ground black pepper) 2 tablespoons (28 g) butter 1 onion, peeled and finely diced 2 cloves garlic, peeled and minced 1 bay leaf 1 (8 ounce/228 g) package cream cheese, softened 1 lime, for juice 3 cups (720 ml) chicken broth 3 cups (375 g) flour (plus some for flouring your hands when forming the coxinhas) 2 eggs 2 cups (240 g) very fine bread crumbs Heat stable oil for frying DIRECTIONS To prepare … Read More

Raw Oysters – Sous Vide Firmed

Courtesy of Chef Steps  Watch the video Serves 2 INGREDIENTS 12 oysters in their shells, very fresh (unopened and smelling of the sea) Champagne Mignonette Sauce, below (or your favorite) for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Gently drop the oysters into the water oven and allow them to remain for 7 1/2  minutes for large ones and 5 1/2  minutes for small or medium ones. (Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.) Immediately … Read More

Filipino Adobo Pork Belly Steam Buns

…with Sweet and Sour Carrot Slaw Recipe and photo courtesy of Camille Koppenberg (Camille in the Kitchen) INGREDIENTS For the pork belly 1 slab of uncured pork belly salt and pepper For the Sweet and Sour Carrot Slaw 2 cups (200 g) shredded carrot 2 tablespoons (30 ml) apple cider vinegar 2 tablespoons (30 ml) water 1 tablespoon (12 g) sugar salt sufficient to cover belly ground black pepper to taste For the Filipino Adobo Sticky Sauce ¼ cup (60 ml) apple cider vinegar 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) water 2 tablespoons (30 ml) brown … Read More