Tag Archives: sous vide cooking

Wagyu Beef Meatballs

Courtesy of Quinn Rudee Makes about 12 small or 4 to 6 large meatballs (multiplies easily, but keep the meatballs in a single layer, don’t overcrowd, and put only a single size into one pouch) INGREDIENTS 1 pound (0.9 kg) Wagyu (or other) ground beef ¼ cup (30 g) dried bread crumbs 2 to 3 ounces (60 to 90 ml) milk (enough to soak the bread crumbs) ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) black pepper 1 large egg, beaten ½ shallot, peeled and finely diced 3 tablespoons (7 grams)  chopped fresh parsley 1 tablespoon (15 ml) dried oregano … Read More

Wagyu Beef Brisket

Courtesy of Quinn Rudee Serves 6 to 8 INGREDIENTS 3 to 4 pounds (1.5 to 2 kg) Lone Mountain Wagyu (or other beef) brisket 1 recipe dry rub (follows) 1 to 2 tablespoons (14 to 28 g) butter, for finishing 1 sprig rosemary, optional, for finishing For the dry rub 3 tablespoons (36 g) granulated sugar 2 tablespoons (25 g) brown sugar 2 teaspoons (10 ml) garlic powder 1 1/2 teaspoons (7.5 ml) chili powder 1 ½ teaspoons (7.5 ml) paprika 1 ½ teaspoons (7.5 ml) cumin 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) onion powder 2 teaspoons … Read More

Indiana Duck with Country Ham Bourbon Demi-glace

…along with Sea Island Red Peas and Carolina Gold Rice Courtesy of Chef Anthony Lamas (Seviche, Louisville, KY) Serves 4 INGREDIENTS For the duck 4 duck breasts, skin removed (reserve skins for sauce) 4 tablespoons (60 ml) duck fat 4 sprigs fresh thyme 4 teaspoons (20 ml) kosher salt 4 teaspoons (20ml) peppercorns 4 teaspoons (20 ml) chipotle chile in adobo, puréed 4 cloves garlic 4 (each) ¼-teaspoons (1 teaspoon/5 ml total) lemon zest For the sauce 4 duck breast skins (reserved from the breasts) 1 (4-ounce/114 g) piece bone-in country ham 2 shallots, peeled and diced 2 sprigs fresh … Read More

Nikujaga 肉じゃが (Japanese Meat-Potato Dish) Sous Vide

Courtesy of Chika Machida Serves 2 INGREDIENTS 1/2 pound (450 g) thin-sliced ‘sukiyaki-style’ beef short rib 2 tablespoons (30 ml) cooking oil 1 medium to large onion, peeled and sliced 3 medium yukon gold potatoes, peeled and cut into wedges 2 to 3 large carrots, peeled and cut into rounds 5 fresh shiitake mushrooms, halved or sliced 1 package shirataki noodles, rinsed and cut as desired 1/2 cup (120 ml) sake 2 1/2 cups (600 ml) dashi (or stock of your choice) 2 tablespoons (30 ml) soy sauce 1 tablespoons (15 ml) sugar For the meat marinade 4 tablespoons (60 … Read More

Venison with Golden Beets and Elderflowers

Courtesy of Hank Shaw (Hunter Angler Gardener Cook) Serves 4 INGREDIENTS 4 venison shanks (or lamb shanks) salt to taste 1 cup (50 g) ramp leaves (or the green part of scallions/green onions) Kosher salt 1/4 cup (56 g) lard or butter For the beets and sauce 1 large golden beet, well-scrubbed and trimmed 12 to 20 small (ping-pong ball size) golden beets, well scrubbed and trimmed salt to taste 1 to 3 tablespoons (15 to 45 ml) malt vinegar 1/2 cup (120 ml) elderflower syrup (available online) For garnish 1 large cluster elderflowers, removed from stems (or you may substitute … Read More

Baked Bone Marrow with Onion Jam and Gentleman’s Relish

  Courtesy of Nathan Green (22 Ships / Aberdeen Street Social) For the Onion Jam INGREDIENTS 1 pound or about 3 cups (500g) finely sliced onions 5 tablespoons (60g) white castor sugar 1 ½ ounces (50g) sherry vinegar 3 ½ ounces (100g) red wine  ½ ounces (50g) port DIRECTIONS In a pan on the stovetop over medium high heat combine all ingredients and bring to the boil; turn the heat down to a very slow simmer and continue to cook. Simmer slowly and stir regularly, until the onions become dark and slightly potent; there should be no liquid left in … Read More

Hen’s Egg with Bravas Sauce, Fried Potatoes, Potato Espuma and Chorizo

Note: This Spanish Breakfast includes both sous vide and traditional cooking methods. Courtesy of Chef Nathan Green (22 Ships / Aberdeen Street Social) Serves 6 Hen’s Egg INGREDIENTS 6 large hens eggs DIRECTIONS  Fill and preheat the SousVide Supreme to 146F/63C. Gently drop the eggs in their shells directly into the water bath to cook for 1 hour 15 minutes. (Note: the eggs can be cooked, chilled, and reheated at a later time, if required. ) Potato Dice INGREDIENTS 3 large potatoes ½ teaspoon (2g) salt 3 tablespoons plus 1 teaspoon (50ml) olive oil DIRECTIONS Fill and preheat the water … Read More

Hard Cider Sous Vide

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewing, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information about beer and cider making, see Brewing up a Batch.) EQUIPMENT (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 (12-ounce) bottles Bottle capper and caps Sanitizer solution INGREDIENTS (available online at home brewing supplies stores) 1 gallon (128 ounces) fresh apple cider (or pasteurized without added preservatives)* 1 package dried … Read More

48 Hour Short Ribs with Pomegranate Sauce

…and Pickled Brussels Sprout SlawCourtesy of Amy Kritzer (author What Jew Wanna Eat)Serves 2 to 4 (multiplies easily) INGREDIENTS 2 pounds (.9 kg) bone in short ribs 3 cups (720 ml) pomegranate juice, divided Kosher salt, to taste freshly cracked black pepper, to taste ½ cup (120 ml) water ½ cup (120 ml) apple cider vinegar ¼ cup (48 g) sugar 2 teaspoons (10 ml) kosher salt 1 clove garlic, peeled and crushed 2 cups (240 ml volume) shaved Brussels sprouts Parsley, for garnish Pomegranate arils, for garnish DIRECTIONS Marinate the short ribs in 2 cups of the pomegranate juice, … Read More

Cinnamon Custard Apple Crumble

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the Cinnamon Custard 3 egg yolks ½ cup (120 ml) milk ½ cup (120 ml) cream 4 tablespoons (50 g) granulated sugar A few drops vanilla extract 1/8 teaspoon (1.2 ml) cinnamon For the Vanilla Apple Compote 2 large apples/ 2 cups (280 g) peeled, cored and diced apples 5 tablespoons (75 ml) water 1 tablespoon (12.5 g) sugar 1/8 teaspoon (1.2 ml) vanilla extract For the crumble 7 each (50 g) graham crackers/digestive biscuits, crumbled (Cinnamon Grahams work well, too) DIRECTIONS Fill and preheat the SousVide Supreme to … Read More

Basic Pork Tenderloin Sous Vide

Courtesy of Michelle Tam (nomnompaleo.com) Serves 4 to 6 INGREDIENTS 2 (1 pound/.45 kg each) pork tenderloins 1 ½ tablespoons (22.5 ml) Tabil seasoning (or your favorite dry rub) 1 ½ tablespoons (22.5 ml) Kosher salt Freshly ground black pepper 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme to 135F to 140F (57C to 60C). Rinse the meat and pat dry with paper towels. Season with salt, pepper, and your favorite dry rub. Put each tender into a small (quart/0.9 liter) cooking pouch, add a pat of butter to each tenderloin and vacuum seal the … Read More

Cordero Asado (Roast Leg of Lamb)

Serves 8 INGREDIENTS 1 boneless leg of lamb 4 tablespoons (60 ml) lard (traditional – use olive oil, if preferred) 6 cloves roasted garlic, minced (or 1 teaspoon/5 ml garlic powder) Salt, to taste Ground black pepper to taste 4 sprigs fresh rosemary, finely chopped 2 teaspoons (10 g) smoked Spanish paprika 1 teaspoon (5 g) ground coriander 1 lemon INSTRUCTIONS Fill and pre-heat the SousVide Supreme water oven to 131F/55C. Season the leg of lamb all over with salt and pepper to taste. In a small bowl, mix the garlic, rosemary, paprika and coriander with the softened lard. Put … Read More