Kathy's Recipe Korner
Mom's Kitchen

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.

 

sousvide

Sous Vide Suggested Temps:

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SOUS VIDE
ARCHIVES

 

(Please click on image to see recipe instructions)

Sous Vide Archives

(smileTested and liked by me)

(sad Tested and Not liked by me)


Beef--Pork--Poultry

Beef

spacersous Ribeye Roastsmilenew

spacersous Sous Vide Beef Tenderloinnew

spacersous Sous Vide Ribeye Steaksmilenew

spacersous Smoky Sous Vide Ribeye Steaks with Crispy Onionsnew

spacersous

Pork

 

spacersous Pork Tenderloinsmile

spacersous Rosemary Infused Pork Chop w/Hard Cider Caramel Saucenew

 

Poultry

spacersous Crispy-Skin Sous Vide Chicken Breastnew

spacersous Sous Vide Chicken Saltimboccanew

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Sous Vide Recipes

Sous Vide Beef Tenderloin

1 beef tenderloin, 3-4 pounds. Tied/trussed (optional)
Kosher Salt
Fresh cracked pepper
Rosemary
Thyme
3 cloves garlic, smashed
Olive oil
Butter

Set Anova Sous Vide Precision Cooker to 134°F / 56.7°C
Season tenderloin with salt and pepper. Place the tenderloin.
Place beef in resealable ziploc bag or vacuum bag. Add rosemary, thyme, crushed garlic cloves, and olive oil. Sous vide for 2-3 hours.

Finishing Steps

Heat heavy-bottomed pan over high heat.
Remove tenderloin from bag, dry thoroughly, reserve herbs and garlic.
Add olive oil to pan and sear beef on both sides for 1-2 minutes until the desired sear is reached. For the last 30 seconds, add butter, herbs, and garlic and baste beef with the herb-infused butter.

Slice beef into 1/2" medallions and enjoy perfectly cooked beef tenderloin!

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Ribeye Roast

3-pound bone-in beef ribeye roast
Kosher salt
1 tablespoon black peppercorns, coarsely ground
1 tablespoon green peppercorns, coarsely ground
1 tablespoon pink peppercorns, coarsely ground
1 tablespoons dried celery seeds
2 tablespoons dried garlic powder
4 sprigs fresh rosemary, finely minced
1 quart beef stock (low-sodium if using store-bought)
2 egg whites

Generously season the beef with kosher salt and place in the refrigerator for at least one hour (and up to 12 hours).
Set Sous Vide Precision Cooker to 132°F (55.5°C).
Place beef in a large Ziplock or vacuum bag, seal, and place in the water bath. Set the timer for six hours.Preheat the oven to 425°F / 218°C. Remove the beef from the bag, reserving the cooking liquid, and pat dry.
Whisk together the peppercorns, celery seeds, garlic powder, and rosemary.

Brush top and sides of roast with egg white, season with salt, and coat with spice mixture.

Place beef on a sheet ban with baking rack and roast in the oven for 10-15 minutes, until the crust is dark golden brown. Remove the roast from the oven and let rest for 10-15 minutes before carving.

While the roast rests, in a large sauce pan, bring the sous vide cooking liquid and beef stock to a boil, reduce heat, and simmer until reduced by half. Skim off and discard any solids that float to the top.
Carve the roast, trimming off the rib bones and slicing into six equal portions.

Serve with beef jus. Serves 6.

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Crispy-Skin Sous Vide Chicken Breast

2 (12- to 16-ounce) bone-in, skin-on chicken breasts
4 tablespoons extra virgin olive oil
2 teaspoons kosher salt
Set the Anova Sous Vide Precision Cooker to 149°F (65°C).*

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.

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Sous Vide Ribeye Steak

1 ribeye steak
1 tbls. butter
1 teaspoon soy sauce or worcestershire
Salt
Pepper

Set Anova Sous Vide Precision Cooker to 128°F / 53.9°C
Season steak with salt, pepper, soy sauce, and butter. Seal steak in vacuum bag or resealable ziplock.
Place in pre-heated water bath and cook for 2 hours.

Cast-iron finish

When the timer goes off, remove steak from bag. Dry well.
Prepare a hot cast-iron skillet and *sear steak on both sides for one minute. Near the end, add thyme, garlic, and butter and baste.

*Note: I use grapeseed oil for the searing.

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Rosemary Infused Pork Chop with Hard Cider Caramel Sauce

140 F / 60 C Recipe Temp
00:45 Recipe Time
00:25 Prep Time

1 (1-pound) bone-in, double-cut pork chop
Kosher salt and freshly ground black pepper
1 sprig rosemary, chopped
1 clove garlic, chopped
1 cup hard cider, divided
1 tablespoon vegetable oil
1 tablespoon dark brown sugar
Sautéed cabbage, for serving
Sautéed apples, for serving
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

Generously season the pork chop with salt and pepper.
Rub seasoned pork chop with rosemary and garlic.

Place pork chop in a large zipper lock bag and add 1/2 cup hard cider. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 45 minutes, or up to 2 hours.

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.

Pour sauce over pork chop and serve with a side of sautéed cabbage and apples.

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Sous Vide Chicken Saltimbocca

145 F / 63 C Recipe Temp
01:20 Recipe Time
00:10 Prep Time

4 boneless, skinless chicken breasts (about 1 ¼ pounds)
8 sage leaves
4 pieces thinly-sliced prosciutto
Freshly ground black pepper
1 tablespoon olive oil
2 ounces provolone, grated
Fresh sage leaves for garnish

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.

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Smoky Sous Vide Ribeye Steaks with Crispy Onions

131 F / 55 C Recipe Temp
00:45 Recipe Time
00:20 Prep Time

2 (8-ounce) boneless ribeye steaks
1/2 teaspoon liquid smoke
Salt and freshly ground black pepper
3 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
1/2 large onion, thinly sliced (about 1 cup)
1 tablespoon chopped fresh parsley
Pinch smoked paprika

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.

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Pork Tenderloin

1 1/2# Pork Loin (cut into 6oz. pieces)
1 clove garlic

Preheat water bath to 140°F for medium and 130°F for medium rare.
Slice garlic in slivers and insert into pork meat.
Vacuum seal each piece in a separate bag.
Put pouches in preheated water for 2-3 hours for medium and 3-4 hours for medium-rare.
Remove from pouches and pat dry. Rub with prepared mixture. Place on hot grill or iron skillet with hot grapeseed oil for 1 min. per side on grill or 25-40 seconds per side for skillet.
Remove to cutting board, pat off excess oil and slice.

Rub mixture:
Ground black pepper
Sea salt
Rosemary, finely minced

Note: I used 140°F for 3 hours and it was perfectly pink in the middle and juicy.

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