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Browsing Tag: sous vide
I enjoyed Christmas dinner with my brother Roger, a wizard in the kitchen himself. We decided on rib eye steak, duchess potatoes, and asparagus with Gruyere wrapped in prosciutto as our menu. I opted to cook the steaks and potatoes sous vide style, a method he had not used before. To say he was converted would be an understatement. The steaks were cooked at 122.5 degrees for 90 minutes then seared in a screaming hot cast iron skillet and finished with a pat of butter. The potatoes were cooked sous vide at 195 degrees for 90 minutes, hand mashed and mixed with sour cream and shredded Gruyere cheese, then baked in buttered ramekins. The asparagus was easy with a quick blanch in the 195 degree water bath…
Here is the lowdown on how I finished the sous vide chicken cordon bleu I prepared recently. Using sous vide makes this dish so simple and nearly foolproof. I paired it with mashed potatoes and brussel sprouts, both cooked sous vide. So… set up your water bath and let’s finish this dinner! Save Print Chicken Cordon Bleu Prep time: 5 mins Cook time: 80 mins Total time: 1 hour 25 mins Serves: 1 Ingredients 1 prepared chicken cordon bleu breast 2 tbsp butter 1 tbsp olive oil pinch of salt few grinds of black pepper Extra cheese slices from the preparation step (optional) Extra ham slices from the preparation step (optional) Instructions Set up your sous vide water bath to…
Today, I want to show you how I prepare chicken cordon bleu for cooking sous vide style. If you have ever made chicken cordon bleu before, you know that cheese usually begins spilling out before the chicken is done, making a mess and impacting the final results you hoped for. So rather than use a combination of complicated folds and toothpicks/skewers to avoid this situation, I use the vacuum sealed bag to keep everything tight and in place while it cooks in the water bath. Once the chicken is cooked thoroughly, simply open the vacuum bag and finish preparing the rolled chicken breast by breading and frying or just pan searing it. Another bonus is that you can prepare several chicken breasts at once and conveniently freeze…
Have you ever wanted mashed potatoes, but thought… how can you easily make it for just yourself? With the traditional cooking method you peel, quarter, boil, drain, mash/whip, add ingredients (butter, cream, herbs, etc) and serve. Doing that for one potato would give you half a serving by the time you deal with amounts of potato lost to the cooking and preparation process. Making 2 potatoes may be a solution, but then it can become a portion control issue. Well, I want to let you in on my latest experiment – sous vide mashed potatoes for one. I think this experiment will make it possible for any single diner to enjoy mashed potatoes (without having a lot of waste or extras or having to rely on…
Today was a day for experimenting in the kitchen. I decided to make Pho from scratch using the sous vide cooking method. Sounds wild, huh? Well this experiment was fun, challenging, slightly anxiety inducing, and utterly delicious! I won’t post the recipe yet as it needs a bit of refinement, but let’s just say I am already looking forward to my next sous vide pho effort. Here are some photos to whet your appetite for that next effort too! Save…
This gem of a sous vide jam recipe comes from the Anova community. Of course I twisted it slightly… but everyone should come to expect that by now! This jam is wonderful with a cheese tray, crackers, or sliced baguette. I bet this jam would make awesome homemade Fig Newtons too! (hint, hint) Save Print Balsamic Fig Jam Prep time: 10 mins Cook time: 2 hours 15 mins Total time: 2 hours 25 mins Ingredients 12 oz black mission figs, stems removed 1 cup white sugar 1 cup water ¼ cup balsamic vinegar 1 tbsp candied ginger, finely chopped 1 tbsp orange zest Instructions Preheat the sous vide pot to 190 degrees. Place all ingredients into a large zip top bag or a…
OK, I know many do not know what the sous-vide method of cooking is (or do not understand or trust it) and it can seem scary… but only if you don’t follow good practices. Basically, sous-vide is cooking foods placed in a vacuum in a water bath that is kept at a stable temperature. And those are the keys… the vacuum and stable temperature. Now you may be thinking, I want a crust or grill marks on my steak… not just a hunk of pink or gray meat on my plate. I agree with you and that is the beauty in this process. Sous-vide cooks the meat to the desired doneness (and no further since the meat can never be…