Prep time: 30 minutes
2-3 pieces Fresh Pineapple, sliced 1″/ 2.5cm batons
Basil, Cilantro and Mint Leaves, to garnish
1 Tablespoon Crystallized Ginger, minced
1 Quenelle Vanilla Ice Cream
1 Quenelle Mango Ice Cream
1 oz. Graham Cracker Crumbs
1 oz. Turbinado Sugar
PolyScience Apple Wood Smoking Gun™ Chips
Set the rear flow adjustment slider of the Sous Vide Professional™ to fully closed and the front flow adjustment slider to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to 160°F / 71°C.
Place sliced pineapple into vacuum bag.
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the pineapple.
Once water bath has reached 160°F / 71°C, place vacuum sealed pineapple in water bath and cook for 15 minutes. Remove from bag and let drain on a paper towel.
Place skewers through the pineapple, lengthwise, creating a lollipop.
Spread turbinado sugar onto a plate. Press one side of each skewer of pineapple into the sugar, coating evenly.
Brûlée the sugar evenly with sugar torch. Set aside to cool.
Place graham cracker crumbs on bottom of mason jar or plate.
Scoop 1 quenelle vanilla ice cream and 1 quenelle mango ice cream and place atop graham cracker crumbs.
Place brûléed pineapple skewers inside jar or on plate and garnish with crystallized ginger, mint, basil and cilantro.
Fill jar (or cover plate with salad bowl) with dense apple wood smoke from the PolyScience Smoking Gun™. Seal until presentation.
These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator. The sooner you enjoy them, the crisper they will be. Try using your own favorite brine recipe to create your own signature pickle.
Prep time: 10 minutes
4 Cucumbers, sliced ¼ – ½” thick rounds
For pickling brine:
¼ C Pickling Salt
½ Gallon Filtered Water
½ Tablespoon Black Peppercorns, whole
½ Tablespoon Red Pepper Flakes
1 Clove Garlic, Crushed
½ Teaspoon Dill Seed
2 Large Sprigs Flowering Dill
Combine all brine ingredients in a large enough sauce pot. Bring to a boil and thoroughly cool in refrigerator.
Place sliced cucumbers into 4 vacuum bags and evenly divide cold brine amongst them.
Enjoy immediately or store for later.
5.6g Baking soda
8g Dijon Mustard
4g White Vinegar
Black pepper, to taste
PolyScience Cherry wood chips
- Combine the water, eggs and baking soda in a large pot over high heat.
- When the water comes to a boil, start a 7 minute timer.
- After 7 minutes has passed, place the eggs in a heavily iced bath.
- Once the eggs have fully chilled, peel the eggs.
- Cut the eggs in half and scoop out the insides.
- Place the egg whites in a container large enough to accommodate them.
- Insert the flexible tube of The Smoking Gun® into the container and fill it with a dense smoke for 30 seconds.
- Let the whites absorb the smoke for 5 minutes.
- Combine the yolks, mayonnaise, mustard, vinegar, salt and pepper.
- Pipe the egg yolk mixture into the smoked egg whites and top the eggs with the pickled red onions.
Vacuum Pickled Red Onions
333g Red onion (shaved)
300g Simple syrup
300g Red Wine Vinegar
- Combine the onion, simple syrup and vinegar in a vacuum pouch.
- Vacuum seal the onions on high and refrigerate the onions overnight.
Thanks to Sheri Codiana for inspiring this recipe!
Our good friend Alex Talbot of Ideas in Food was recently in town doing some workshops and a collaboration dinner with Phillip Foss of El Ideas. One of the classes was focused entirely on sous vide. Alex and Phillip were kind enough to let me drop by to snap some pictures and take a few notes.
I was fortunate enough to arrive just as some delicious gluten-free cookies and chocolate cake were emerging from the oven as part of the morning’s gluten-free baking class. After some intensive “taste testing”, it was time to get the 300 series vacuum chamber set up. This was the first one to ever have left PolyScience and we wanted to make sure that all of the settings were ready for class. The guests started to trickle in and we began.
Alex said that when he and his wife Aki first started cooking sous vide, he refused to sear the exterior of the meat, not wanting to compromise doneness. As they pressed on, they explored numerous techniques including pre and post sears, blow torches, frying, pre and post seasoning and brining. As of late, I’ve become a big fan of cryo-frying myself. This is where meat that has been cooking sous vide takes a short dip in a bath of liquid nitrogen, followed by a slightly longer dip in a deep fryer. The result is a uniform sear with virtually no over cook. I shared my thoughts on this with the class and Alex had a great idea that produces a comparable result. He and Aki have had great success with frying chilled-sous vide meat until they’ve developed a nice crust, and then warming it through in a low temperature oven or C-Vap.
One of the things that they’ve taken a stance on is salting prior to sous vide cooking; they’ve found that salting meat prior to cooking tends to cure the meat as it cooks which can dry the meat out and lead to unpleasant textures. In lieu of seasoning meat directly with salt prior to cooking, Aki and Alex have turned to brining. It serves as not only as an opportunity to season, but also to add flavor and moisture. A quick brine is also beneficial for fish and seafood as it rinses the exterior and denatures albumen. Personally, if I am going to cook an serve, I don’t mind seasoning before cooking. If I’m going to cook, chill, and reheat, then I won’t season in advance unless I’m brining.
As a result of their trials, Alex and Aki have come to approach sous vide with a “low, medium, high” setup. 55°-57°C (131°-134°F) works well for meats and fish. It is also a great temperature for breaking down collagen over day-long cooks. 72°C (161.6°F) works well for eggs and 83°-84°C (181.4°-183.2°F) for most fruits and vegetables. This approach sounded incredibly strange to me at first, but after some thought it makes quite a bit of sense, especially in terms of efficiency. Also, this approach lends itself well as a benchmark to use when you aren’t exactly sure what time and temperature you want to cook at.
I’ve always cooked my vegetables and fruit at 85°C (185°F) or higher because pectin breaks down at 85°C (185°F). In the workshop, 84°C (183.2°F) was a revelation. To illustrate this, Pink Lady apples were cooked whole at 84°C for about an hour. The result was a smooth, supple, and purely flavored apple that all the while maintained the crispness of a fresh apple. I was floored.
Sous vide is an empowering tool when combined with other techniques. Once you understand the fundamentals of cooking such as temperature, seasoning, tasting, and how to sear, sous vide will take your cooking to the next level. Alex and Aki take a very unique approach to sous vide cooking – definitely one worth exploring. I’ve been cooking sous vide since 2006 and I can tell you that I walked out of El Ideas brimming with new ideas…
Make sure to follow Alex and Aki along through their website www.ideasinfood.com and pick up their books: Great Recipes and Why They Work and Maximum Flavor.
You can visit Phillip’s Michelin starred restaurant, El Ideas, here: http://elideas.com.