Procedure: Preheat your SV vessel to 165 F/74 C. Clip a Ziploc quart bag to a rack… Add 2 egg yolks, one lemon, and the butter Squeeze the lemon through a strainer into the bag, and add the butter and a pinch of salt. Make sure the level of water is lower than the top […]
Above: Inkbird Immersion circulator, Lipavi C15 container, Lipavi C15L lid, N15 polycarbonate racks. Serves 3-6 per lb./450 g Level of difficulty 3 Procedure: Seal the pork belly in heat rated sous vide bags and process at 135 F/57 C for 18 hours. This will pasteurize and tenderize the protein. Shock cold in iced water until the package achieves 70F/21 C. […]
Procedure: Preheat oven to 350 F/176 C. Stage bones into pan. Roast until well browned and cooked through–approximately 1 hour. Remove the bones and set aside. Add the carrots and celery to the pan, return to the oven or continue on a stove burner on medium high heat–remember that the handle is HOT. Fry/roast until brown. […]
One can hardly blame restaurant owners for replacing temperamental, high-priced sauciers with cheap, idiot-proof powders and pastes that need only be reconstituted with a little water. This is a decision driven by simple economics rather than preference. There are still a few of us who stubbornly cling to methodologies that were practically beaten into us […]
Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Actual prep time: 2 hours Level of difficulty: 2.75 Serves 4 Procedure: Preheat the sous vide bath to 129 F/54 C. Vacuum seal the roast in heat rated plastic, load into a rack and submerge into the bath. A given temperature will always achieve the same appearance […]
Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Actual prep time: 2 hours Level of difficulty: 2.75 Serves 4 Procedure: Preheat the sous vide bath to 129 F/54 C. Vacuum seal the roast in heat rated plastic, load into a rack and submerge into the bath. Process at 129 F/54 C for 18 hours […]
Above and below: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Actual prep time, 90 minutes Serves 4+ Level of difficulty: 2.25 Procedure: Preheat the sous vide bath to 132 F/56 C. Vacuum seal the chicken in dedicated heat rated sous vide bags. Sous vide process at 132 F/56 C for 6 hours. When the interval has elapsed, […]
Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Note: the picture above shows an entire rack of baby back ribs. Because of the unique characteristics of sous vide, the rack can also be portioned into smaller pieces, packaged separately and processed without altering the time/temperature guideline. Actual prep time, 1 hour Serves 3+ unless […]
Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Actual prep time:1 hour Serves 3 Level of difficulty 2.75 Procedure: Preheat the sous vide bath to 135 F/57 C Stage the chicken wings in single layers into dedicated vacuum bags. Process the wings for a minimum of 5 hours to pasteurize. After the time has elapsed […]
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. Actual prep time: 30 minutes Level of difficulty: 2.5 Serves 4 Procedure: Make the red wine reduction: combine the red wine, sugar and a pinch of salt in a sauce pan and reduce to 0.75 cups/175 ml. The reduction should coat the back of a spoon. […]
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. Actual prep time: 30 minutes Level of difficulty: 2.5 Serves 1 Procedure: Preheat the sous vide bath to 183 F/84 C. Place the apple on a clean work surface. Measure the corer up against the apple so you can tell how far to insert it. You only […]
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. Actual prep time: 1 hour Level of difficulty: 2.5 Serves 4+ Procedure: Preheat the sous vide bath to 128 F/53 C. Vacuum seal the roast in heat rated plastic, load into a rack and submerge into the bath. Process at 128 F/53 C “until it’s tender.” Time […]