6 Search Results for: label/Sous vide

Sous Vide Chicken Thighs with Garlic and Herb Pan Sauce

Famous chefs use Modernist Cuisine to make the perfect meal. Me? I use it to get dinner on the table in ten minutes. A month ago, chicken legs were on sale. I bought five pounds worth, separated them into thighs and drumsticks, seasoned them, sealed them in vacuum bags, and stacked the bags in the freezer. They sit, waiting for me to need a quick dinner – like I did today. Before I left the house this morning, I filled my SousVide Supreme with water, set it for 80°C (176°F), and dropped in one of the bags of frozen chicken thighs. Eight hours later I come home. Dinner time! The chicken is cooked, but the skin is pale and flabby. I sear the chicken, skin side down, for three minutes, and then make a pan sauce with a half cup of rosé, herb sprigs, and the chicken juices from the vacuum bag. Look at that – weeknight sous vide. Ten minutes of active time and I’m ready to serve chicken, with crackling crisp skin, perfectly …

Sous Vide Grilled Sirloin with Tex-Mex Rub (from the freezer)

Molecular Gastronomy for a time pressed home cook? Absolutely. When I did my sous vide testing earlier in the year, one of the questions in the back of my head was “when will I have the time to use this?” The meat was perfect, but the one hour cooking time? Most of my cooking is done on weeknights, trying to get dinner on the table while chaos erupts around me…ahem, sorry. I meant to say while my angelic kids sit quietly at the table doing their homework. How could I work in the hour long sous vide process? It turns out the answer is in the vacuum sealing – just freeze it. Sous vide cooking is now in my weeknight rotation, because I can do all the work ahead of time. I buy steaks and chops in bulk, season them, vacuum seal them, and put them in the freezer. Then…they wait. Later that week, I need a quick dinner. As soon as I walk through the door I pull a bag out of the freezer …

Sous Vide Grilled Lamb T-Bones with Provencal Tian

  Shameless plug alert: This recipe is my entry in the SousVide Supreme Summer Blogger BBQ Challenge. Please go vote for me – if I win the fan favorite voting, I get to keep the SousVide Supreme. Otherwise, I’ll have to send it back, and I’ll be sad to see it go. There’s something in it for you, too, (beyond not listening to me whine: “I could have been a contender.”) If you vote, you’re entered in a drawing for a $200 gift certificate from SousVide Supreme. So, get over there and vote! …UPDATE: Whoops. They linked to my 48 hour short ribs recipe, not this one. My fault, and they’re trying to fix it. Until they do, please vote for my 48 hour short ribs. Thanks!Lamb on the grill takes me back to Provence. I spent a week, taking cooking classes and exploring hill towns, the rolling vineyards, the heat of a Provencal summer… …oh, wait, my memory’s getting carried away. I was there in March. A chilly wind was blowing, and I spent …

Sous Vide Grilled Top Sirloin Sandwiches

…Trying to explain Sous Vide cooking to my mom… DadCooksDinner: I vacuum seal the steaks in a plastic bag, and put them in a water bath at the exact finishing temperature we want. Mom: You’re boiling the steak? But I want it rare! DadCooksDinner: The water is set for rare. It takes a few hours to get there, but the steak will never go past that temperature, so it won’t go past rare. Mom: I don’t get this. At all. DadCooksDinner: It’s been cooking since we got here . Now I take it out of the bag, pat it dry, sear it on the grill, and serve it up. [DadCooksDinner Sears the steaks. Mom keeps peeking over his shoulder.] Mom: This will never work… DadCooksDinner: Mom, I’ve done this for you before, with a beer cooler. You loved it. Mom: You did? I don’t remember that. Be careful with those steaks, now, don’t overcook them. [DadCooksDinner Steaks are done. Starts slicing.] Mom: [Gasps] Those are perfect! Can I have a piece…just to check? DadCooksDinner: Of course, …

48 Hour Sous Vide Grilled Short Ribs (with Sous Vide Q&A)

In the back of my mind, I was worried. I was having fun with my Sous Vide experiments, playing with different temperatures and vacuum sealers – but I didn’t know if any of my readers were interested. Boy, was I wrong – those posts generated a bunch of questions.*Shameless plug: voting opens for the SousVide Supreme Summer BBQ Contest next week. I’ll be begging asking for your vote.** If I am boring you with all this Sous Vide cooking, I apologize. I’m having fun. I have a couple more recipes ready to post, so hang in there – I’ll have some non-sous-vide posts soon. What does a cross section of 140°F Sous Vide chicken look like? Like this: Bone in, skin on chicken breast cooked for two hours at 140°F, and seared for 4 minutes over high heat on the grill, flipped and brushed with barbecue sauce every minute while searing. Why use the grill? Why not sear in a pan? Don’t want to lose that perfectly cooked interior… Sure, a ripping hot pan will …

Kickstarter – Anova Precision Cooker

Image courtesy of Anova Culinary [FCC Update 2014-05-12] After I wrote this post, but before it was published, Anova contacted me to see if I wanted a test unit. (I said yes.) This doesn’t change anything I say below – I backed this project before they contacted me, because it looks like a great deal. Interested in Sous Vide cooking? Looking for a deal on an immersion circulator with some fantastic features, including the ability to drive the cooker through your phone? Have I got the Kickstarter for you… Anova Precision Cooker – Cook sous vide with your phone [Kickstarter.com] Anova is Kickstarting a redesign of their popular immersion circulator. The new version has a simpler interface on the unit itself, and a iPhone app that lets you control the unit from your phone. The best part? The new Anova has a list price of $169 – a new low for sous vide immersion circulators. But, if you act fast, you can preorder through Kickstarter for the low price of: $99 for the first 1000 …