Sous Vide Cochinita Pibil
Courtesy of Recipe Contest Winner, Cesar Pinon
- 1 pound (500 grams) pork loin
- 3 tablespoons (45 ml) achiote paste
- 3 ounces (100 milliliters) orange juice
- 1/2 teaspoon (2.5 ml) oregano
- 2 bay leaves
- salt and pepper to taste
- 1 cup (240 ml) crushed pineapple, drained
- Fill and preheat the SousVide Supreme to 140F/60C.
- In a bowl, prepare the seasoning by combining the achiote paste, orange juice, oregano, bay leaves and salt and pepper. Rub the pork all over with the seasoning mixture.
- Put the loin into a cooking pouch and vacuum seal.
- Submerge the pouch in the water oven and cook for 3 hours
- Remove the pork loin from the pouch and slice the meat thinly.
- Serve with a little crushed pineapple and eat it with corn tortillas and a cold beer … it is delicious!
Maple Soy Cured Sous Vide Salmon Belly
Courtesy of Stephane Lemangnen (zencancook.com)
For the cured salmon belly
- 1 pound (454 g) King salmon belly
- 1/4 cup (60 ml) dark amber maple syrup
- 1/4 cup (60 ml) soy sauce
For the stir-fry and soy ginger vinaigrette
- 4 ounces (114 g) soy beans, blanched
- 4 ounces (114 g) boiled peanuts
- 4 ounces (114 g) shimeji mushrooms
- pickled eggplant
- salt and pepper to taste
- ¼ cup (60 ml) rice vinegar
- 3 tablespoons (45 ml) maple syrup
- ¼ cup (60 ml) soy sauce
- 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated
- ½ cup (120 ml) peanut oil
To finish the dish
- 1 charcoal grill
- Binchō-tan charcoal
- Fleur de sel
- First, cure the salmon belly
- Combine the soy sauce and the maple syrup in a small bowl.
- Put the salmon belly into a cooking pouch or zip-closure bag and pour the mixture over it.
- Seal the pouch and marinate, refrigerated, for 24 hours.
- When ready to cook, fill and preheat the SousVide Supreme to 122F/50C.
- Remove the salmon from the marinade; discard the marinade.
- Put the salmon belly into a clean cooking pouch and vacuum seal. (Vacuum on low if your sealer has this setting.)
- Submerge the pouch in the water and cook for 20 minutes.
- Meanwhile, prepare the stir-fry and soy ginger vinaigrette:
- In a stir-fry pan heat some peanut oil.
- In a bowl, combine the blanched soy beans, the boiled peanuts and the shimeji mushrooms.
- Season with salt and pepper and stir-fry for 30 seconds.
- Add the pickled eggplant (found at Japanese stores) and cook for a few seconds more.
- Keep warm.
- Combine the rice vinegar, the maple syrup, the soy sauce and the grated ginger in a small bowl. Add the peanut oil and whisk until emulsified. Set aside.
To finish the dish:
- Prepare a charcoal grill outdoors or in a very well-ventilated place.
- When the fire has subsided and the coals are red hot place a grill on top.
- Grill the salmon on the hot coals until nicely caramelized on the outside.
- Sprinkle with fleur de sel.
- Serve with the soy bean stir-fry and the soy-ginger vinaigrette on the side.
Spring Rhubarb “Sweet & Sour”
Courtesy of Chef Damon Baehrel (www.damonbaehrel.com)
Yield: Approximately 2 cups (16 ounces/ 455g)
- 2 ounces (60 ml) white grape juice
- 2 ounces (60 ml) white wine vinegar
- 1/4 cup (57 g) granulated turbinado sugar
- 1ounce (28.5 g) dried strawberries
- 1 teaspoon (5 ml) sea salt
- 8 stalks (about1 pound/455g) fresh rhubarb, unpeeled, cut into 4-inch (10 cm) pieces
- Preheat the SousVide Supreme to 135F/57C.
- In a sauce pan over medium heat, combine grape juice, vinegar, sugar, dried strawberries, and salt.
- Bring the mixture to a light simmer (about 195F/90.5C), remove from heat, and chill completely in a bowl filled with ice.
- Put the rhubarb in a single layer into a vacuum sealable or zip closure cooking pouch, pour in the grape juice mixture, and vacuum seal or use the displacement method (Archimedes Principle) to remove the air from the zip pouch and zip it closed.
- Submerge the pouch and cook for 25 minutes or until rhubarb is tender (but not mushy).
- Quick chill the rhubarb in its pouch in an ice water bath and then store in the refrigerator for up to 2 weeks.
- Before serving, puree or dice as finely or roughly as you like.
Chef Damon’s Serving Suggestion:
Use Sweet & Sour Rhubarb as a wonderful condiment to brighten steamed vegetables (such as green beans, asparagus, carrots, radishes, or turnips) or to add a fresh piquancy to meats (such as chicken, duck, game birds, pork, lamb, or even lean beef.)
Sous Vide French Toast
Courtesy of Recipe Contest Winner Adam Fields
- 8 eggs
- 3/4 cup (240 ml) milk
- 1 splash vanilla
- 1 pinch salt
- 2 large pieces day-old challah
- 2 tablespoons (28 g) unsalted butter, for frying
- Fill and preheat the SousVide Supreme to 147F/ 64C.
- In a bowl, mix eggs, milk, vanilla, and salt until well blended.
- Put two slices of challah into a small (quart/0.9 liter) zip-closure cooking pouch and pour in the egg mixture.
- Close the zipper seal of the pouch and shake to completely coat the slices with the egg mixture, then remove the air with a Zip Sealer for valve pouches or open the pouch and use the displacement method (Archimedes Principle) to remove the air from zipper pouches without a valve and zip the seal closed.
- Submerge the pouch(es) and cook for 60-90 minutes.
- Melt butter in a skillet on medium high heat.
- Remove from cooked bread from the pouch(es) and fry in the melted butter.
- Slice each piece in half and serve hot with maple syrup, powdered sugar, and fresh fruit.
Vegetable Risotto Sous Vide
Adapted from Easy Sous Vide (Paradox Press 2011)
Hands on time: 3 minutes
Sous vide cooking time: 40 minutes
- 1 cup (3 ounces/90g) Arborio rice
- 3 cups (720 ml) vegetable or mushroom broth
- ½ teaspoon (2.5 ml) butter
- 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped
- 1 sprig fresh rosemary, leaves minced
- salt and pepper to taste
- 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows)
- Freshly grated Parmesan cheese, for serving
- Fill and preheat the water oven to 183F/83C.
- Put all ingredients, except cooked vegetables and cheese, into a zip-closure cooking pouch.
- Use the displacement principle (Archimedes principle) to seal the pouch.
- Submerge the pouch and cook for 40 minutes.
- Open the pouch, pour into a serving bowl, and fluff with a fork. Top with the cooked vegetables.
- Divide among serving bowls, sprinkle with Parmesan cheese and enjoy!
*Sous Vide Spring Vegetables
1 pound (16 ounces/454 g) spring vegetables (asparagus, broccoli, peppers, summer squash) cut into bite sized pieces, peeled if necessary
Salt and pepper to taste
1 to 2 tablespoons (15 to 30 ml) butter (optional)
fresh or dried herbs of choice (optional)
1. Fill and preheat the water oven to 183F/83C.
2. Season the vegetables lightly with salt and pepper and herbs if desired.
3. Put the vegetables into a cooking pouch, add the butter, and vacuum seal.
4. Submerge (along with the rice) and cook for 40 minutes.
5. Open pouch, drain liquid, and serve or use in the risotto above.
Char Siu Vide
Courtesy of Recipe Contest winner Mark Garetz (www.markiscooking.com)
- 1 (approximately 1.5 pounds/ 685 g) pork tenderloin
- 1 package NOH brand Char Siu marinade, dry
- 1/4 cup (60 ml) honey
- Rinse the tenderloin and with paper towels, pat dry
- Shake the marinade packet well to thoroughly mix the contents. Use dry; do not mix with liquid.
- Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well. (Save the rest of the packet for a later use)
- Put the seasoned tenderloin into a cooking pouch and vacuum seal.
- Put the sealed pouch into the refrigerator to marinate for 12-24 hour.
- Fill and preheat the SousVide Supreme to 140F/ 60C.
- Submerge the cooking pouch in the water oven to cook for 4 hours.
- Heat a grill or grill pan to very hot or turn the broiler to high.
- Remove pouch from the water bath and the tenderloin from the pouch; Pat the meat dry with paper towels.
- Baste all sides with honey and char it on all sides on a very hot BBQ grill or under the broiler.
- After charring, baste the top surface again with honey and allow to cool slightly.
- Slice and service or use it in your favorite dish.
Herb Roasted Spring Lamb Loin
Courtesy of Chef Jason Wilson of Crush, Seattle, WA
- 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat
- 2 tablespoons (28 g) Kosher salt
- 3 tablespoons (45 ml) extra virgin olive oil
- 3 tablespoons (43 g) unsalted butter
- 3 tablespoons (45 ml) rosemary leaves
- 3 tablespoons (45 ml) marjoram leaves
- ¼ cup (10 g) Italian (flat leaf) parsley
- ¼ cup (10 g) mint leaves
- 3 tablespoons (45 ml) chopped chives
- 1 tablespoons (15 ml) ground fennel seed
- 1 tablespoon (15 ml) orange zest, grated
- 1 teaspoon (5 ml) ground cumin
- Fill and preheat SousVide Supreme to 135F/57C.
- Portion the lamb loins evenly into 5-ounce (140g) portions.
- In a skillet over medium high heat, sauté the portions until golden brown on all sides; remove to a rack to allow to cool.
- Blanche the herbs in salted boiling water. Arrest the cooking in an ice bath and wring dry. Chop the herbs well and blend with the olive oil and dried spices.
- Warm the butter with the salt and orange zest. Whisk the two fats (herbed oil and butter) together and pour over the lamb portions in a cooking pouch.
- Vacuum seal the loin portions and submerge in the water oven to cook for 25 minutes.
- Remove from the pouch and serve with an assortment of your favorite spring vegetables.
Chinn Chinn’s Asian Short Ribs
Courtesy of John Tsui (Chinn Chinn, Mattawan, MI)
For the short ribs
- 5 pounds (2.3 kg) short ribs trimmed of excess fat
- 1 recipe dry rub (follows)
- 1 recipe wet rub (follows)
- 2 or 3 scallions, chopped for garnish
For the dry rub
- 1/2 cup (120 g) salt
- 1 cup (192 g) sugar
- 2 tablespoons (30 ml) mild chili powder
- 1 tablespoon (15 ml) cayenne pepper
- 1 tablespoon (15 ml) ground cumin
- 1 tablespoon (15 ml) garlic powder
- 1 tablespoon (15 ml) onion powder
- 1 tablespoon (15 ml) ground black pepper
- 1 tablespoon (15 ml) ground ginger
- 1 tablespoon (15 ml) Spanish paprika
For the wet rub
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (100 g) brown sugar
- 1/2 cup (120 ml) apple juice
- 1/4 cup (80 g) chopped garlic (to taste)
- Rub short ribs with the dry rub mixture; cover and let sit, refrigerated, for up to 24 hours.
- When ready to cook, fill and preheat the SousVide Supreme to 142F/61C.
- Put the ribs into large (gallon/3.8 liter) cooking pouches and vacuum seal.
- Submerge in the water oven and cook for 48 hours.
- Once finished cooking, remove ribs from pouches (reserving juices if you want to make a quick sauce – see below.)
- Brush the ribs with wet rub (see recipe below), and sear on hot grill for about 1 minute per side, depending on the amount of char you would like.
- To make a quick sauce, simply pour the reserved juices from the cooking pouch into a small saucepan, bring to a boil, and reduce by a third. Set aside
- For serving, pour the sauce into a shallow bowl, arrange the short ribs on the sauce, top with some scallions, and serve.
Soy Sauce Chicken Sous Vide
Courtesy of Arthur Chang (siliconvalleysousvide.blogspot.com)
- 1 whole chicken (giblets removed)
- 3 coins fresh ginger, sliced julienne
- 4 cloves garlic, peeled and smashed
- 3 scallions, cut in 2” (5 cm) pieces
- 2 star anise
- 1 cinnamon stick
- 1/2 cup (120 ml) dark soy sauce
- 1 tablespoon (15 ml) Shao Xing wine
- 1 teaspoon (5 ml) ground white pepper
- 1/4 cup (48 g) sugar
- 3 cups (720 ml) water
- 1 or 2 additional chopped fresh scallions for garnish
(You’ll also need a heavy meat cleaver.)
- Fill and preheat the SousVide Supreme or Demi to 148F/ 64.5C.
- In a large bowl, make a marinade by combining all ingredients, except chicken, stirring until the sugar is dissolved.
- For vacuum sealing:
- Put the chicken into a large (gallon/ 3.8 l) vacuum sealable pouch for sealing with a chamber vacuum sealer, pour the marinade over the chicken, and vacuum seal.
- Put the chicken into a large (gallon/3.8 l) zip closure cooking pouch, pour the marinade over the chicken, filling the cavity, and seal using the displacement method (Archimedes Principle).
- Submerge the pouch(es) in the water oven to cook for 5 hours (to ensure the whole chicken is well cooked.)
- Remove chicken from the water bath and let stand (in the pouch) for 10 minutes. (Meanwhile ready your large cutting board and heavy meat cleaver.)
- To cut the chicken up for the traditional presentation:
- Remove the chicken from the pouch, reserving some of the liquid for sauce.
- Separate the legs and wings from the body at the joints.
- Using you cleaver, CAREFULLY chop the legs and wings into small pieces, chopping right through the bones. (BE CAREFUL!)
- Separate the breasts from the backbone by cutting horizontally from the bottom of the chicken to the neck on either side with poultry shears.
- Cut down through the breastbone to separate the breasts and chop them into pieces with the cleaver.
- Strain the pouch juices into a sauce pan and warm over medium heat on the stove
- For plating, arrange dark meat on the serving platter, place the breast meat on top, drizzle on the sauce made from the pouch juices, and garnish with the scallions.
Sous Vide Crème Fraiche
Courtesy of Pam McKinstry (SVKitchen.com)
Makes 1 cup
- 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized)
- 2 tablespoons (30 ml) reduced fat buttermilk
- Fill and preheat the SousVide Supreme to 95F /35C.
- Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture.
- Immerse the jar in the water bath and cook 8 to 12 hours.
- Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature.
- Refrigerate, tightly sealed, up to 3 weeks.
Sharone’s Short Rib Sliders
Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com)
For the beef short ribs
- 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg)
- salt and freshly ground black pepper to taste
- 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!)
- 4 tablespoons (57g) butter
- 12 Slider buns or Hawaiian rolls, split
- Slider Slaw (recipe follows)
For Slider Slaw
- 1 tablespoon (15 ml) cider vinegar
- 3 tablespoons (45 ml) prepared mayonnaise
- 2 teaspoons (10 ml) sugar
- 1 lemon, juice only
- salt and pepper to taste
- 2 cups shredded cabbage or cabbage slaw mix
- black sesame seeds for garnish
- Fill and preheat the SousVide Supreme to 132F/55C.
- Lightly season the ribs on all sides with salt and pepper and brush them lightly all over with the barbecue sauce to glaze them.
- Put the ribs about three to a pouch in a single layer into suitably sized cooking pouches, add the butter in chunks, and vacuum seal.
- Submerge the pouches in the water oven to cook for 48 hours.
- Before serving, heat a grill or grill pan to high heat and sear the meat on all sides to caramelize the surfaces.
- Brush the top and bottom of the slider buns with barbecue sauce.
- Pull the meat right off the bone and onto slider buns bottoms, top with slaw and bun top, secure with a toothpick.
For Slider Slaw
- In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and pepper until smooth.
- Add the cabbage or slaw mix and toss to coat evenly.
- Use to top sliders or serve as a side dish.