If you are serious about food and have not bought a Sous Vide machine, you should really consider it. I use the Joulle brand by ChefSteps (and like it a lot) but there are many on the market. Essentially any Sous Vide device is simply a water recirculator with a precise water heater. You put the food you want to cook in a plastic bag, get as much air out of the bag as possible and use the Sous Vide (which means “under vacuum” in French) to bring and hold the food to a precise temperature.
The most common use is in cooking meats as you can get the precise doneness you want and then quickly saute or grill the surface for delicious, perfectly cooked meats. But you can even make desserts or cook vegetables with them as well. I used it on two recently posted recipes on this blog to make them even better!
You can find my fajita recipe at the link above. The flank steak or skirt steak can be tough and stringy, even with the 24 hour marinade called for in the recipe. Recently I used my Sous Vide device to cook the flank steak for 8 hours at 140 degrees in the lime based marinade and the result was perfectly soft meat with the grilled exterior. Delicious!
A couple of years ago I posted what I consider the perfect rib recipe and called them Franken-Ribs (several operations are required to bring them deliciously to life!) and the link is above. I used the Sous Vide device to soften them up, smoked them in my stove top smoker and zapped them in a very hot oven with the result that the meat was creamy with a crispy barbecued surface. I still make them that way but when I made them last night I used the already heated water to cook corn on the cob with the Sous Vide device at 180 degrees for about 45 minutes as I finished off the ribs. Putting butter in the plastic bag made them delicious and perfectly cooked.
So if you don’t have one already, get one soon or better yet put it on your holiday list so someone can buy it for you!
As always you can find more at http://www.walterthinnes.com and on Twitter @walterthinnes
4 thoughts on “Recent Sous Vide Recipe Upgrades”
Interesting I never heard of this.
Decades ago huge units were a restaurant secret weapon. Home devices are much smaller and much cheaper. If you have a vacuum sealing machine for food preservation it is helpful but not required. I use ziplock bags.
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I do have a vacuum sealing machine, thank you!
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You will find that the juices stay IN the meat because of a good vacuum seal, making them even more delicious!