food for thought

by michelle

Posts Tagged ‘sous vide

sous vide salmon

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Another (very successful) sous vide experiment. Incredibly moist, tender and flaky!

sous-vide-salmon-2

You can achieve many different results cooking by this method. There’s an excellent article on what to expect when cooking salmon by this method at Serious Eats. I cooked mine at 49ºC (120ºF). The fillets had nothing but salt on them when I sealed them into a plastic bag. After 45 minutes in their water bath all they needed was a quick sear to brown the skin and give it some texture. Served with some mash and a fresh green salad – simple and delicious.

Written by michelle picker

April 29, 2017 at 6:02 am

pork fillet with sage and garlic

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Succulent, pink and juicy, these pork fillets were cooked by the sous vide method. Hassle free and perfect for Christmas lunch!

pork-fillet

Salt the pork fillets with approximately ½ a teaspoon per 450g (1lb). At this stage I sealed mine into a cryovac bag, however it’s possible to re-create this method using a very well sealed ziploc bag and expelling as much air as possible. The fillets should be cooked in a 60ºC (140ºF) water bath for 1 – 4 hours (also possible using a thermometer but needs more attention to keep the temperature even). When you’re ready to serve, remove the pork from the water bath. Heat some olive oil in a pan until very hot. Sear the fillets briefly on all sides then add a generous amount of sage leaves, some garlic and butter. If you have any liquid from the meat you can also strain this and add it to make a sauce. Serve immediately. I served mine with organic broccoli and carrots cooked with garlic, chilli and lemon.

broccoli-and-cqrots-with-chilli-and-lemon

Written by michelle picker

December 12, 2016 at 5:57 am

sous vide beef ribs

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Having just acquired an Anova Precision Cooker, I decided to experiment with some beef ribs. This very useful page at chefsteps helped me choose a temperature and timing. After 24 hours of cooking at 70ºC (158ºF) the result was moist and tender meat, not falling apart but coming away from the bone cleanly. Of course you can still cook great ribs without this equipment, but the Anova allows you to set and forget and to concentrate on the other parts of the meal without being distracted.

beef-ribs

While the meat is cooking make a barbecue sauce. In a saucepan combine ½ a cup of dark brown sugar,½ a cup of  ketchup, ¼ of a cup of cider vinegar, ¼ of a cup of tomato passata or purée, ¼ of a cup of molasses (treacle), 1 tablespoon of tomato paste, 1 tablespoon of Frank’s Hot Sauce, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of Worcestershire Sauce and 2 teaspoons of Dijon mustard. Cook over low heat for 20 minutes. When the ribs are cooked remove them from their vacuum bag, dry them and place them on some baking paper on an oven tray. Brush on generous amounts of barbecue sauce and grill on all sides under a hot grill.

ribs-cut

I served my ribs with extra barbecue sauce, oven potato and sweet potato chips, vinegar-dressed cole slaw, and cucumbers in a sour cream and dill dressing.

ribs-plate

Written by michelle picker

November 6, 2016 at 5:39 am