Sous Vide Paleo Recipe Showdown

Stout Poached Pear

…with Cinnamon Mascarpone Cream, Vanilla Cake Crumble, and Stout Caramel Courtesy of Derrick Peltz (MasterChef 2015 Finalist) Serves 2 INGREDIENTS For the pears 1 (12-ounce/360 ml) bottle Guinness 2 pods star anise 2 cloves 1 tablespoon (7.5 g) ground cinnamon ¼ cup (48 g) sugar 2 fresh pears For the clusters ¼ cup (48 g) granulated sugar 1 tablespoon (12 g) light brown sugar ½ cup (65 g) flour ½ teaspoon (2 g) baking powder ½ teaspoon (2.5 g) salt ½ cup (120 ml) grape seed oil 1 tablespoon (15 ml) pure vanilla extract For the mascarpone cream 4 ounces … Read More

Lamb Lollipops and Spaghetti Squash

Courtesy of Chef Derrick Peltz (MasterChef Finalist 2015) 4 servings INGREDIENTS 12 lamb lollipops (individual chops cut from a Frenched rack) salt to taste pepper to taste 5 cloves garlic, peeled and smashed, divided use 5 sprigs fresh thyme 5 tablespoons butter, divided use For the squash 1 spaghetti squash salt and pepper to taste 1 cup (240 ml) vegetable stock For the mushrooms (in the squash) 12 crimini mushrooms 12 cherry tomatoes ½ cup (63 g) pine nuts ¼ cup (60 ml) olive oil 1/4 cups (60 ml) vegetable stock 1 tablespoon (14 g) unsalted butter salt to taste … Read More

Chilled Banana Pudding

…with Torched Meringue, Walnuts. and Blackstrap Courtesy of Sammy Monsour, Chef/Proprietor, Caliber & Dice, Los Angeles Serves 4 INGREDIENTS 1 ripe banana, peeled 1 cup (240 ml) whole milk 5 whole eggs, yolks for pudding and whites for meringue ¼ cup (50 g) light brown sugar, firmly packed 1/2 teaspoon (2.5 ml) pure vanilla extract pinch kosher salt 4 tablespoons (56 g) salted butter, room temperature ¾ cup (144 g) granulated sugar ¼ teaspoon (1.25 ml) cream of tartar 4 teaspoons (20 ml) blackstrap molasses ¼ cup (30 g) crushed walnuts freshly grated nutmeg, as needed DIRECTIONS For the pudding … Read More

Honey Garlic Wings

Serves 8 to 10 INGREDIENTS 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt For the sauce ½ large onion, peeled and grated 3 cloves garlic, peeled and pressed ½ cup (120 ml) honey ½ cup (100 g) brown sugar ½ cup (120 ml) soy sauce 2 teaspoons (5 g) dried mustard powder (hot or mild) 4 tablespoons (56 g) butter INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 170F/77C. Season the wings with the salt and vacuum seal them in cooking pouches in a single layer, using as many … Read More

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