As this New Yorker cartoon suggests, this fish is worth waiting for! (Fortunately, as sous vide cooking times go, it’s not much of a wait.)
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As this New Yorker cartoon suggests, this fish is worth waiting for! (Fortunately, as sous vide cooking times go, it’s not much of a wait.)
Courtesy of Douglas Baldwin Serves 4 Time 50 minutes INGREDIENTS For the salmon fillets 1 ½ pounds (0.7 kg) skinless salmon fillets 2 tablespoons (30 g) butter 1/2 small onion, peeled and chopped 1 rib celery, chopped 4 whole cloves 1 bay leaf 1 lemon, for juice For the cucumber dill sauce ½ cup shredded cucumber (about 1 cucumber, peeled and shredded) 1 cup (60 ml) sour cream 2 tablespoons (30 ml) mayonnaise 1 tablespoon (8 g) minced fresh parsley 1 scant teaspoon (2 g) dill weed salt and black pepper to taste INSTRUCTIONS Preheat the SousVide Supreme to … Read More
Courtesy of Douglas Baldwin Serves 4 Time 40 minutes INGREDIENTS 1 ½ pounds (0.7 kg) large fresh scallops (diver caught) 2-3 tablespoons (30 to 40 ml) high-smoke-point oil (peanut, safflower or vegetable) Salt and black pepper to taste INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C. Wash the scallops in clear water and pat dry with paper towels. If it remains, remove the tough tendon attachment with a sharp knife. Sprinkle lightly with salt and black pepper. Put 1 or 2 scallops per cooking pouch and vacuum/seal. Place the pouches into the pouch rack of the SousVide Supreme and cook for 30 to 40 … Read More