Recipes tagged with #84C

31 recipes

Mille-Feuille Potatoes, Sous Vide, Method #1

Mille-Feuille Potatoes, Sous Vide, Method #1

Vegetables, Fruits and Starches

Sous vide vacuum processing makes this complex dish much easier than the traditional method.

Prep: 0:30:00 Cook: 1:00:00 Medium
#183F #84C #butter #cream #crisp #crunchy #flour #fried #Joule #lipavi #method #mille-feuille #parsley #potatoes #racks #recipe #sans vide #sous vide #vacuum #vessels #ziploc
Sous Vide Golden Beets, Two Presentations

Sous Vide Golden Beets, Two Presentations

Vegetables, Fruits and Starches

Utilizing sous vide to process beets offers advantages.

Prep: 0:30:00 Cook: 1:00:00 Medium
#183F #84C #bitter greens #crispy #crunchy #EVOO #gastrique #golden beets #kale #method #onions #pumpernickel #racks #sous vide #tenderness #vacuum #vessels #ziploc
Sous Vide Green Beans, French Cut, Sans-Vide

Sous Vide Green Beans, French Cut, Sans-Vide

Vegetables, Fruits and Starches

Green beans emit soluble gasses during the process of cooking. If not allowed to escape, these gasses can cause the vegetable to discolor.

Prep: 0:30:00 Cook: 1:00:00 Medium
#183F #84C #Anova #beans #carrots #celery #fried #green beans #haricots #lipavi #method #racks #recipe #sans vide #sous vide #vacuum #vessels #ziploc
Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application

Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application

Sauces

The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne

Prep: 0:30:00 Cook: 1:00:00 Medium
#183F #84C #Anova #butter #cream #flour #lipavi #method #milk #nutmeg #pepper #racks #recipe #salt #sans vide #sous vide #vacuum #vessels #ziploc
Sous Vide: Classic Velouté Sauce

Sous Vide: Classic Velouté Sauce

Sauces

Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, opting for lighter and sparser fare. In spite of this, understanding the mechanics of the classic thickened bouillon is essential for anyone interested in sauce making in general.

Prep: 0:30:00 Cook: 1:00:00 Medium
#183F #84C #bouillon #butter #chicken #flour #lipavi #method #poultry #recipe #sans vide #sauce #sous vide #technique #vacuum #veloute #vessels #ziploc
Sous-B-Q™: Sous Vide Carrots

Sous-B-Q™: Sous Vide Carrots

Vegetables, Fruits and Starches

Grilling or smoking carrots tends to yield a result that is overly charred while still quite raw. Sous vide eliminates this occurrence.

Prep: 0:30:00 Cook: 1:00:00 Medium
#183F #84C #balsamic #chives #crust #figs #flour #Joule #lipavi #marinade #method #racks #recipe #sans vide #sous vide #vacuum #vessels #ziploc