Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Note: on the left, thighs, bone-in, skin on. On the right, boneless skinless (2). Actual prep time, 3 hours Serves 6 Level of difficulty: 3.25 Procedure: Preheat the sous vide bath to 132 F/56 C Vacuum seal the chicken in dedicated heat rated sous vide bags. Sous […]
Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. Actual prep time, 2 hours Level of difficulty: 3 Serves 4-6 Procedure: Preheat the sous vide bath to 140 F/60 C. Vacuum seal the roast in heat rated plastic, load into a rack and submerge into the bath. Process at 140 F/60 C for 48 hours. Remove […]
How do you like your Filet? There is debate as to the exact definition of “rare,” “medium rare,” “au point,” etc. A little practice will help you learn just exactly what temperature achieves your preferred appearance of doneness. Here are some basic temperature setting guidelines: Rare: 129 F/54 C. Medium rare: 135 F/57 C Medium: […]
Yield, 4 cups Level of difficulty, 3 Stovetop Sauce Espagnole (sofrito) Cut the carrots, celery and onions into 1″/3 cm pieces. Heat a skillet to 250 F/121 C and and add the vegetables. Listen for sizzling. A hissing sound means the pan is too cold. A popping sound means the pan is too hot. Stir […]
Yield 1 quart/1 liter Level of difficulty 2–REALLY! Notes: This is a non-sous vide recipe engineered to create sauces commonly used in our recipe database. Start with the trim from one beef tenderloin or other sub primal cut that yields some scrap–even pork or chicken. Put the trim in the cold skillet and turn the […]
Serves 3-4 Level of difficulty 3 Procedure: Seal skirt steak in vacuum or Ziploc Freezer bag and process sous vide @ 129F/54Cx36 hours. Cold shock to 70F/21C in cold/ice water, and refrigerate @40F/4C. Once chilled, remove the skirt steak from the bag. Save the juices, which can be processed according to the method HERE. Sprinkle the steak […]
Yield: 4 cups/1000 ml Level of difficulty 1.25 Procedure: Blend anchovies and garlic to a smooth paste, and mix with the remaining ingredients. This recipe will fit in a regular blender! The dried Tamarind pods look like this. It is sold in several forms, this is a block of the pulp, with stems included. The […]
Procedure: In a generic blender, pulse the cream and flour to form a light paste. Add the milk, the butter and the seasonings and pulse again. Do not over mix. Put the mixture in a Ziploc Quart Freezer bag and process in a sous vide bath at 183F/84C for one hour minimum. Remove the bag from […]
Level of difficulty: 3 Procedure: Put 1/3 of the bouillon, the butter, and the flour in a blender. Do not overmix. You can also mix by hand using a whip or a wooden spoon. This should form a very light paste. Add the remaining bouillon, and pulse for only one second. Over mixing can damage […]
Sous vide process the corn @ 183F/84Cx4 hours Process the potatoes @ 183F/84Cx1 hour. Process the carrots @ 183F/84Cx1 hour. Click HERE for the Meat Loaf recipe. Click HERE for the Stovetop Espagnole recipe Procedure: Using a paring knife. cut the potato, carrot, and celery into small pieces about the size of an olive. Heat […]
Procedure: Make the clarified Sous-jus. This is explained in detail HERE. Put the butter and the sous-jus in a Ziploc quart bag. It is not necessary to seal the bag–drape the opening over the edge of the vessel and secure it with the lid. Lower the bag into your sous vide bath set at 165 […]
Serves 4 Level of difficulty, 2.75 Procedure: If you are making Bearnaise sauce, the ancient recipe dictates that you put the peppercorns in the sauce pan and crush with a wooden mallet; one alternative is to process for a few seconds in a generic blender to break them apart–make sure you apply the lid, they […]