Tag Archives: precision cooking

Grilled Chicken with Corn Stuffing

Courtesy of Chef Craig Plainfield Serves 4 to 6 INGREDIENTS 1 large (about 5 pounds/2.2 kg) frying chicken ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) Applewood liquid smoke 1 gallon (3.8 liters) water For the Corn Stuffing 1/2 red onion, peeled and julienned (save the skins for the stock) ½ cup (85 g) peppers, roasted chili or sweet bell peppers, seeded, deveined, and peeled (sliced julienne) 3 tablespoons (43 g) butter 2 teaspoons (6 g) minced garlic 2 cups (250 g) fresh or frozen corn kernels 1 teaspoon (5 ml) salt … Read More

Sriracha Corn on the Cob

Courtesy of Catherine Enfield (Munchie Musings) Serves 2 (easily multiplies, but keep corn in a single layer in the pouches) INGREDIENTS 2 pieces fresh corn on the cob, shucked 1/2 cup (120 ml) Sriracha 1/2 tablespoon (7 g) butter Parmesan cheese (or your favorite cheese), shredded DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83.5C Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce. Put coated cobs into a cooking pouch, add the butter, and vacuum seal. Submerge the pouch in the water bath and cook for 30 to … Read More

Korean Pork Ribs Sous Vide

Courtesy of Steve Cylka (The Black Peppercorn and author of the Everything Guide to Sous Vide Cooking, Adams Media 2015) Serves 2 to 3 INGREDIENTS 1 rack back ribs For the marinade 1/2 cup (120 ml) soy sauce 1/3 cup (80 ml) hoisin sauce 1/4 cup (50 g) brown sugar 2 tablespoons (30 ml) sesame oil 4 garlic cloves, peeled and minced 1/2 inch (1.25 cm) piece fresh ginger, peeled and grated 1 to 2 tablespoons (15 to 30 ml) Sriracha sauce For garnish 3 tablespoons (30 g ) toasted sesame seeds. 6 green onions, trimmed and sliced DIRECTIONS Peel the … Read More

Baby-Back Ribs with Maple Whiskey Sauce

…and Craig’s Sous Vide Baked Beans Courtesy of Craig Plainfield Each rack serves 2 as a meal; 4 as an appetizer INGREDIENTS 1 or 2 racks baby back ribs For the brine ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) hickory liquid smoke 1 gallon (3.8 liters) water ½ cup (120 ml) spice mix (below) For the spice mix 4 tablespoons (60 ml) smoked paprika 2 tablespoons (30 ml) garlic powder (not garlic salt) 3 tablespoons (45 ml) ground celery seed (or Spice Island brand Beau Monde Seasoning) 1 tablespoon (15 ml) … Read More

Fiddlehead Ferns

Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that can cause acute gastrointestinal distress from consuming raw or incompletely cooked fiddleheads. INGREDIENTS 1 quart (.96 liters) ice cold water ½ lemon, for juice and zest 1 teaspoon (5 ml) salt 2 dozen fiddlehead ferns, trimmed to remove any brown or dry spots freshly ground black pepper 3 tablespoons (42 g) butter DIRECTIONS Fill a medium bowl with cold water and add the salt and the juice from the lemon; add the fiddleheads and soak … Read More

Green Pea Soup Sous Vide

Serves 4 INGREDIENTS 1 onion, peeled and diced 1 clove garlic, peeled and minced 1 bag (10 ounces/285 g) frozen green peas 2 cups (480 ml) very cold vegetable broth or water 2 tablespoons (30 l) fresh mint or tarragon leaves DIRECTIONS Fill and preheat the SousVide Supreme to 180F/82C. Put the onion, garlic and peas into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch, submerged in ice water (half ice/half water) for 15 minutes. Put the fresh herbs and the broth or water … Read More

Grilled Pibil Boneless Pork Ribs

Courtesy of Adriana Martin (AdrianasBestRecipes.com) Serves 6 INGREDIENTS 2 ounces (57 g) achiote paste 1 tablespoon (15 ml) Mexican oregano 1 tablespoon (15 ml) Sazon seasoning with cumin, pepper and salt 1 cup (240 ml) orange juice 1/2 cup (120 ml) apple cider vinegar 2 cloves garlic, peeled and chopped 1/2 cup (120 ml) olive oil 1 pound (.45 kg) boneless pork ribs 1/2 purple onion, peeled and cut in rounds 1 orange, cut in rounds DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Meanwhile, make the pibil marinade by whisking together the achiote paste, oregano, Sazon … Read More

Perfect Egg Tostadas

Recipe and photograph courtesy of Adriana Martin (adrianasbestrecipes.com) Serves 2 INGREDIENTS 2 large eggs*, at room temperature 2 corn tostadas 2 tablespoons (30 ml) cooked black beans, warmed 2 teaspoons (10 ml) salsa taquera, chile de arbol, or salsa verde sauce 2 sprigs cilantro, chopped 2 teaspoons (10 g) crumbled queso fresco DIRECTIONS Fill and preheat the SousVide Supreme water oven to 162F/72C for quick cooking the eggs (or to 147F/64C for the 60 to 90 minute method.) When the bath has reached temperature, gently drop in the eggs –in their shells–directly into the water oven (no need to vacuum … Read More

Mexican Chocolate Pots du Creme

Adapted from a recipe by Madeline FioreServes 4   INGREDIENTS 1 cup (240 ml) heavy whipping cream 1/3 cup (80 ml) whole milk 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped 1 tablespoon (15 ml) sugar 3 egg yolks 2 teaspoons (10 ml) cocoa powder ¼ teaspoon (1.25 ml) vanilla extract 1/8 teaspoon (0.6 ml) sea salt DIRECTIONS Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform. To properly fill the water bath to the correct level: Fill the pots (ramekins or custard cups you will use) with … Read More

Blood Orange Infused Syrup

Makes about 3 cups (720ml) INGREDIENTS 2 blood oranges, well washed and sliced 2 cups (380 g) Castor (superfine) sugar 1 3/4 cups (415 ml) water 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put the blood orange slices, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents … Read More

Festive Ham

Courtesy of Chef Chris Holland, adapted from Sous Vide: The Art of Precision CookingServes 10 or more   INGREDIENTS 5 pound (2.5 kg) boneless ham 1/3 cup (80 g) Dijon mustard ¼ cup (65 g) maple syrup ¼ cup (65 g) honey 2 oranges, for peeled zest only 2 teaspoons (10 ml) Mixed Spice* 6 bay leaves 6 pods star anise 6 ½ ounces (200 ml) cola 20 juniper berries 6 cloves 1 teaspoon (5 ml) chopped thyme 3 ¼ ounces (100 ml) fresh ginger juice DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Put all ingredients, … Read More

Vanilla Cardamom Rice Pudding with Cherries

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 1/2 cups (840 ml) skim milk* 2 cups (420 g) Arborio rice ½ teaspoon (2.5 ml) cardamom 1 tablespoon (15 ml) pure vanilla extrac ½ cup (130 g) fresh, frozen, or canned dark sweet cherries 1 tablespoon (15 ml) vanilla sugar for finishing, optional* DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 180F/82C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water … Read More