Sous Vide Savvy: Precision Cooking for Perfectly Tender Results
Step into the realm of culinary precision with "Sous Vide Savvy," where water baths and airtight bags transform your kitchen into a haven of perfection. Unlock the secrets of sous vide cooking as we explore techniques that guarantee flawlessly tender and flavorful results. From decadent desserts to succulent steaks, sous vide takes your culinary creations to new heights.
Sous Vide Filet Mignon with Herb Infusion
Ingredients:
2 filet mignon steaks
Salt and pepper to taste
Fresh herbs (rosemary, thyme)
Olive oil for searing
Method:
Season filet mignon with salt and pepper.
Place steaks in a sous vide bag with fresh herbs and seal.
Submerge the bag in a preheated water bath at 130°F (54°C) for 1-4 hours.
Remove steaks, pat dry, and sear in a hot pan with olive oil for a golden crust.
Rest briefly before serving for melt-in-your-mouth perfection.
Sous Vide Salmon with Lemon Dill Butter
Ingredients:
2 salmon fillets
Lemon slices
Fresh dill
Salt and pepper to taste
Butter for finishing
Method:
Season salmon with salt and pepper.
Place fillets in a sous vide bag with lemon slices, fresh dill, and seal.
Cook in a water bath at 125°F (52°C) for 30-60 minutes.
Finish in a hot pan with butter for a delicate, flaky texture.
Sous Vide Creme Brulee
Ingredients:
6 egg yolks
1/2 cup granulated sugar
2 cups heavy cream
1 vanilla bean, split (or 1 teaspoon vanilla extract)
Demerara sugar for caramelization
Method:
Whisk together egg yolks and sugar until pale.
Heat cream with the vanilla bean until just simmering.
Slowly pour hot cream over the egg mixture, whisking continuously.
Strain the custard and pour into sous vide jars.
Cook in a water bath at 176°F (80°C) for 1-2 hours.
Chill before sprinkling Demerara sugar and caramelizing with a torch.
Sous Vide Asparagus with Lemon Zest
Ingredients:
Fresh asparagus spears
Lemon zest
Salt and pepper to taste
Olive oil for finishing
Method:
Trim asparagus and place in a sous vide bag with lemon zest, salt, and pepper.
Cook in a water bath at 185°F (85°C) for 30 minutes.
Finish by sautéing in olive oil for a vibrant, tender side.
Sous Vide Poached Pears with Red Wine Reduction
Ingredients:
4 ripe pears, peeled and halved
1 bottle red wine
1 cup sugar
1 cinnamon stick
Star anise for flavor
Vanilla ice cream for serving
Method:
Combine red wine, sugar, cinnamon, and star anise in a sous vide bag.
Add peeled and halved pears, seal, and cook at 185°F (85°C) for 1-2 hours.
Serve over vanilla ice cream with a drizzle of the red wine reduction.
"Sous Vide Savvy" opens a gateway to culinary precision, where the magic of precise temperatures turns ordinary ingredients into extraordinary dishes. From perfectly cooked steaks to indulgent desserts, sous vide transforms your kitchen into a realm of unparalleled tenderness and flavor. Embrace the precision, elevate your culinary prowess, and savor the results of sous vide perfection!
-Nobrega’s Kitchen LLC-
