Courtesy of Faith Keating (keatinglang.com) INGREDIENTS 3 cups (12 oz/340 g) of blackberries 1/2 cup (1.3 oz/34 g) basil leaves 4 cups (16 fl oz/473 ml) white balsamic vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme to 153°F/ 67°C. Combine ingredients in a large (1 gallon/3.8 liter) zip-closure cooking pouch, use the Displacement (Archimedes’) Principle to evacuate the air, and zip closed. Submerge in the water bath and cook for 2 to 3 hours. Partway through the cooking process, squeeze the pouch to soften the blackberries. Strain the vinegar through cheesecloth or a fine mesh strainer and discard the solids. Pour the infusion into … Read More
Search Recipes
Blog Categories