Kathy's Recipe Korner
SOUS VIDE COOKING, WHAT IS IT?
Sous-vide, French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Sous vide is a French phrase that is often translated as “under vacuum.” Chefs around the world use the sous vide technique to prepare food to the perfect doneness while retaining the foods’ nutrients and juices. Now, this simple technique is available for home use with the Anova.
Anova is a sous vide immersion circulation that works by circulating water at a constant temperature in a pot. It’s important for the water to circulate, as this ensures a consistent temperature throughout.
To cook sous vide, you first seal your food in a plastic bag using either a vacuum sealer or a Ziploc bag. Then, submerge the bag into the heated water bath for a period of time. Some people like to finish their food by searing it.
Sous vide allows home chefs to consistently prepare food to the perfect level of doneness. Home chefs simply set the temperature of the water bath, submerge the food, and then walk away. Since the temperature of the bath will never get above the desired temperature, the food will never exceed the desired doneness. It can literally be a “set it and forget it” meal.
Sous Vide Suggested Temps:
(Please click on image to see recipe instructions)
(Tested and liked by me)
( Tested and Not liked by me)
Sous Vide Recipes
1 beef tenderloin, 3-4 pounds. Tied/trussed (optional)
Set Anova Sous Vide Precision Cooker to 134°F / 56.7°C
Heat heavy-bottomed pan over high heat.
Slice beef into 1/2" medallions and enjoy perfectly cooked beef tenderloin!
3-pound bone-in beef ribeye roast
Generously season the beef with kosher salt and place in the refrigerator for at least one hour (and up to 12 hours).
Serve with beef jus. Serves 6.
2 (12- to 16-ounce) bone-in, skin-on chicken breasts
Place all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
Heat a large nonstick skillet over medium-high heat for 2 minutes. Add the chicken, skin side down, and sear until golden brown, about 3 minutes. Slice chicken off the bone and serve with a lightly dressed arugula salad.
Note: If using thighs, up the temperature to 165°F.
1 ribeye steak
Set Anova Sous Vide Precision Cooker to 128°F / 53.9°C
When the timer goes off, remove steak from bag. Dry well.
*Note: I use grapeseed oil for the searing.
140 F / 60 C Recipe Temp
1 (1-pound) bone-in, double-cut pork chop
Generously season the pork chop with salt and pepper.
When the timer goes off, remove the bag from the water bath. Remove the pork chop from the bag and pat very dry with paper towels, reserving the juices in the bag. Heat a cast iron skillet over medium-high heat for 2 minutes.
After 2 minutes, test the pan's heat by flicking water droplets on the pan. They should evaporate immediately.
Add vegetable oil to the skillet and swirl to coat.
Place the pork chop in the skillet and sear until golden brown, about 30 to 45 seconds per side. Transfer the pork chop to a serving plate and let rest for 5 minutes.
To make the sauce, pour the cooking juices from the bag into the skillet. Add remaining 1/2 cup hard cider and sugar. Stir to dissolve sugar and bring to a rapid simmer. Continue to simmer until sauce is thickened, about 1 minute.
145 F / 63 C Recipe Temp
4 boneless, skinless chicken breasts (about 1 ¼ pounds)
Heat water to 63.5ºC using Anova Precision Cooker
While water heats, lay out chicken breasts. Top each breast with 2 sage leaves.
Lay 1 piece of prosciutto on each breast and season with pepper. Seal chicken breasts into zip-close plastic bags using water immersion method to create vacuum. Place in water and cook 1 hour, 30 minutes.
Remove bags from hot water and take chicken out of bags. Pat chicken dry.
Heat oil in large skillet over medium-high heat. Place chicken breasts into skillet and sear 1 minute. Turn breasts over, top each with 1 tablespoon provolone. Place a lid on skillet for 30 seconds to soften cheese.
Remove chicken from skillet and keep warm. Garnish with sage leaves and serve immediately.
131 F / 55 C Recipe Temp
2 (8-ounce) boneless ribeye steaks
Set the Sous Vide Precision Cooker to 128ºF (55ºC).
Rub liquid smoke over both sides of the steaks and season with salt and pepper. Place steaks each in their own zipper lock bag and seal using the water immersion technique.
Place the bags in the water bath and set the timer for 45 minutes.
While steaks cook, prepare the onions: Melt 2 tablespoons butter with the oil in a large saucepan ovonion er medium-high heat. When the butter stops foaming, add the and cook, stirring frequently, until the onions are dark golden brown, 5 to 10 minutes.
Watch the onions closely, as they will go from light golden to dark golden to burnt very quickly. As soon as they are dark golden, use a slotted spoon to transfer them to a paper towel-lined plate.
When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry with paper towels.
Melt the remaining tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the steaks and sear until well-browned, 2 to 3 minutes total. Transfer to a serving plate and let rest, covered, for 5 minutes.
Garnish steaks with crispy onions, parsley, and smoked paprika. Serve.
1 1/2# Pork Loin (cut into 6oz. pieces)
Preheat water bath to 140°F for medium and 130°F for medium rare.
Note: I used 140°F for 3 hours and it was perfectly pink in the middle and juicy.