Tag Archives: precision cooking

Spiced Fig Syrup

Courtesy of Mason Brangwin, The Old Sage, Seattle, WA INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups (400 g) Demerara sugar 4 cinnamon sticks 6 pods star anise 15 whole cloves 2 bay leaves 1 teaspoon salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 144F/ 62C.  Combine all ingredients in a zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. (Or seal in a chamber vacuum if you have one.) Submerge in the water oven and cook at least 3 … Read More

Take 5 Cocktail

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) INGREDIENTS 1-3/4 ounces (50 ml) blanc rhum agricole*, 100 proof (Rhum J.M. Blanc preferred) 1 ounce (30 ml) sous vide infused Butternut Squash Cordial 1/2 ounce (15 ml) Campari 1/2 ounce (15 ml) lemon juice 1 dash Fee Brothers’ aromatic bitters 1 pinch salt Ice cubes, as needed DIRECTIONS Put all ingredients, except ice, into a cocktail shaker. Add the ice, shake well, and fine strain into a punch cup or cocktail glass. Bartender’s note: Depending on the natural sweetness of the squash, you may want to adjust the amount of lemon … Read More

Butternut Squash Cordial

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) Makes about 1 1/2 cups (360 ml) INGREDIENTS 1 small butternut squash, peeled, seeded, rough chopped, and juiced 3/4 to 1 cup* (180 to 240 ml) Brown Sugar Syrup 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Strain the squash juice into a measuring cup. Pour the squash juice into a zip-closure cooking pouch and add one-half as much brown sugar syrup by volume as you have squash juice (i.e., for every ounce (30 ml) of squash juice add ½ ounce (15 ml) of … Read More

Pear Shrub

Courtesy of Michael Cadden, Tavern Law, Seattle, WA Makes about 1 pint (480 ml) of shrub INGREDIENTS 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled) 8 ounces (228 g) Demerara sugar 8 ounces (240 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 148F/64.5 C. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, … Read More

Confit of Cod

…with Red Pepper Piperade and Crispy Parma Ham Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4 as an appetizer, 2 as a main INGREDIENTS For the cod 1 pound (450 g) cod loin, taken from the centre cut sea salt, as required (Maldon if you have it) 6 ½ ounces (200 ml) vegetable oil or any other neutral, unflavored oil 2 tablespoons (30 ml) olive oil 4 slices parma ham, very very thin For the piperade 2 tablespoons (30 ml) olive oil 3 red bell peppers, stemmed, seeded, and finely chopped 1 orange or yellow bell pepper, stemmed, seeded, … Read More

Loin of Venison Sous Vide

…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauceCourtesy of Jack Lucas (MasterChef UK Finalist)Serves 4-6Note: This recipe combines sous vide technique with traditional techniques. INGREDIENTS 4 (6 ounce/170 g) venison loin or leg steaks, trimmed of fat, sinew, and silver skin For the sauce 1 to 2 tablespoons (15 to 30 ml) beef tallow or high-smoke point vegetable oil 1 pound (500 g) beef or venison bones 2 Echallion (banana) shallots 1 carrot 1/2 pound (225 g) button mushrooms 3 ½ ounces (100 ml) Madeira (optional) 1 bottle (750 ml) full-bodied red wine … Read More

Malabar Duck

Courtesy of Chef Sam Hussain (caferickshaw.com) Serves 2 INGREDIENTS 2 duck breasts 4 teaspoons (20 g) ginger garlic paste, divided use 1 teaspoon (5 ml) turmeric 1 teaspoon (5 ml) coconut oil 2 stems curry leaves 6 ounces (200 g) shallots, peeled 4 halves cashew nut 12 raisins 2 teaspoon (10 ml) Kashmiri chili powder 2 teaspoons (10 ml) ground coriander powder 1/2 teaspoon (2.5 ml) garam masala 1 can (14.5 ounces/450 ml) tomato sauce 3 ½ ounces (100 ml) coconut milk Salt, to taste Caramelized Onions, for plating DIRECTIONS Remove the layer of fat from the duck breasts and … Read More

Lamb Tikka Shaslick (Lamb Kebab)

Courtesy of Sam Hussain (Café Rickshaw) Serves 4 INGREDIENTS For the tikka marinade 2 tablespoons (30 ml) ginger and garlic paste 2 tablespoons (30 ml) ground garam masala 1 teaspoon (5 ml) ground cayenne pepper 2 tablespoons (30 ml) lemon juice 1 small onion, peeled and chopped Salt, to taste For the lamb 2 pounds (.9 kg) boneless leg of lamb, cut into 2-inch/5 cm pieces 1 medium onion, peeled, cut into thick wedges 1 large tomato, stemmed and cut into thick wedges 1 medium bell pepper, stemmed, seeded, and cut into pieces 4 metal or water-soaked bamboo skewers For … Read More

Japanese Maple-Glazed Sweet Potatoes

Courtesy of Chika Machida Serves 1 to 2, recipe easily doubles INGREDIENTS 1 medium to large Japanese sweet potato (dark red/purple skin), washed well and cut into small wedges or chunks 4 tablespoons (56 g) salted butter 4 tablespoons (60 ml) maple syrup (preferably All-Natural Grade B for flavor, no high-fructose corn syrup) 2 tablespoons (30 ml) water Black sesame seeds (for topping) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 186F/85C. Put the potato wedges in a single layer into a zip-closure cooking pouch, add half the butter, half the maple syrup, and the water. Use the … Read More

Lahanadolmathes (Greek Christmas Cabbage Rolls)

Makes 35 to 40 cabbage rolls The pig harvest coincides with the holiday season in Greece, so pork is plentiful and usually on the holiday table, traditionally as pork and rice stuffed cabbage leaves. INGREDIENTS For the rice 1 cup (200 g) Arborio or short-grain rice 1 medium onion, peeled and finely chopped 1 carrot, peeled and finely chopped 2 stalks celery, leaves only, chopped ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) black pepper 2 cups (480 ml) water or chicken or vegetable broth For the cabbage rolls 2 Napa cabbages, trimmed, cored, and leaves pulled apart Salt … Read More

Champurrado/Atole (Mexican Christmas Beverage)

Courtesy of SousVide Supreme Culinary Profession, Madeline Fiore INGREDIENTS 4 cups (0.9 liter) boiling water or scalded milk ½ cup (85 g) cornmeal ¼ cup (60 ml) brown sugar ½ teaspoon (2.5 ml) ground cinnamon 1/8 teaspoon (0.625 ml) sea salt ¾ teaspoon (3.75 ml) pure vanilla extract 3 ounces (85 g) bittersweet chocolate, chopped DIRECTIONS 1. Fill and preheat the water oven to 210F/98C. In a zip-closure cooking pouch, whisk together the hot water or milk, cornmeal, sugar and salt. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal; submerge the pouch in the … Read More

Lanttulaatikko (Swedish Rutabaga Christmas Dish)

Courtesy of SousVide Supreme Culinary Professional, Sophie Serves 2 -4 INGREDIENTS 3 cups (350 g) diced rutabagas/Swedes or turnips 1 tablespoon (30 ml) molasses or treacle ½ teaspoon (2.5ml) ground ginger ¼ teaspoon (1.25 ml) ground nutmeg 1 egg, beaten Salt and pepper, to taste ¼ cup (60ml) cream ¼ cup (15g) breadcrumbs 1 tablespoons (15ml) butter DIRECTIONS Fill and preheat the SousVide Supreme to 185 F/85 C. Put the diced rutabagas, treacle, ginger and nutmeg into a large food-grade cooking pouch and vacuum seal the pouch. Submerge the pouch in the water bath to cook for 1 hour.  (You … Read More