Sous Vide literally translates to “Under Vacuum”. However, the technique is as much about cooking under vacuum as it is low temperature cooking. You may also see vacuum sealing as a process referred to as “Reduced Oxygen Packaging or ROP” -or- “Modified Atmosphere Packaging or MAP”. Although not everyone uses reduced oxygen for low temperature cooking, there are numerous reasons why vacuum packaging is ideal.
Frozen Corn Foam
2C Corn Kernels
1 ½ C Water
¼ tsp Saffron
1/8 tsp Xanthan Gum
1 Tbsp Butter
Salt and White Pepper TT
Step 1: Sweat the corn, butter, and saffron together in a sauté pan for 5 minutes.
Step 2: Add the water and continue to cook over medium heat for about 15 minutes until corn is fully cooked and soft.
Step 3: Tranfer the corn mixture to a blender and blend until completely smooth. While blender is running add agar the agar and xanthan gum.
Step 4: Pass the mixture through a fine strainer into a pot and bring it to a boil.
Step 5: Once the mixture has reached a boil, pour it into a metal bowl and refrigerate until set. The gel should be “light”.
Step 6: Once set, transfer the gel to a blender and blend until completely smooth.
Step 7: Transfer the puree to an ISI canister and charge it twice with NO2 charges, shaking vigorously after each charge.
Step 8: Freeze the mixture on the Anti-Griddle.
Recipe courtesy of Chef Libry Darusman
Fajitas are easy to make, so why bother with extra steps? Any night can turn into a fiesta when you pull a bag of fajita meat and veggies from the freezer. Prepare ahead and eat within 4 days, or freeze and reheat within 6 months!
Prep time, 10 minutes
Cook time: 65 minutes
3 Boneless, skinless chicken breasts
1 Skirt Steak, outside cut
1 Tablespoon olive oil
1 Tablespoon Fajita Rub
1 Green Bell Pepper, cored, sliced
1 Red Bell Pepper, cored, sliced
1 Large, Red Onion, sliced
Kosher Salt and Black Pepper, to taste.
8 Flour Tortillas
Shredded Chihuahua Cheese
2 Limes, quartered
Set the Sous Vide Professional™ to 165°F/74°C for Chicken (140°F/60°C for Steak) with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)*
* Even though the temperatures for Chicken and Beef are different, the par-cooked vegetables will be fully cooked after sautéing in Step 7.
Keeping meats and vegetables separate, season with Williams-Sonoma Fajita Rub, salt and pepper.
In separate pouches, vacuum seal vegetables in one pouch. Vacuum seal beef or chicken in the other.
Place sealed bag in circulating water bath and cook for 60 minutes.
If serving immediately, remove beef or chicken from bag and slice. For later use, remove bag from water bath, quickly shock in ice water bath.**
Preheat a large non-stick pan over high heat with 1 tablespoon olive oil.
Sauté chicken/beef and vegetables until nicely browned.
Serve with warmed tortillas, sour cream, cheese and limes.
Meat and potatoes. That’s our kind of meal. The Chevre goat cheese adds a tangy punch and these mashers go well with just about everything.
Prep time: 10 minutes
Cook time: 90 minutes
15-20 small potatoes, peeled (if desired) and cut into quarters
2 tablespoons butter
3 Scallions/Green Onions, sliced in 1” pieces.
salt and pepper to taste
6 ounces Chevre Goat Cheese
Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.
Put potatoes, scallions and butter into vacuum bag, taking care to arrange in a single layer. Season with salt and pepper. Vacuum seal.
Place sealed bag in circulating water bath and cook for 90 minutes.
Remove the potatoes from water bath. Open and drain into colander; pour the potatoes into a food processor, add the goat cheese, and puree until smooth. If a food processor is not available, potatoes can be mashed with a fork or masher.
Mashed Potatoes can be cooled, vacuum sealed and kept for up to 4 days, or up to 6 months in the freezer.
A great side dish or a meal in itself. Use this recipe as a jumping off point to many exciting flavors. Dice up some root vegetables, mushrooms or chicken and place them in the bag with the rest of the ingredients. Top with sautéed mushrooms and some grated cheese and you have an easy to reheat (and repeat!) hit that can be made up to 4 days ahead of time.
Makes 2 Cups of Polenta
Prep time: 20 minutes
Cook time: 90-120 minutes
½ C Polenta, Coarse Ground
1½ C Chicken Stock or Vegetable/Mushroom Stock
1 C Half and Half
2 Tbs Butter
½ C Parmigiano Reggiano, grated
Sea Salt and Freshly Ground Black Pepper, to taste
For Sautéed Mushrooms:
8 oz Wild Mushrooms, fresh, cleaned
2 Tbs Shallots, minced
2 Garlic Clove, minced
¼ C White Wine
½ C Chicken Stock or Vegetable/Mushroom Stock
2 Tbs Fresh Tarragon, chopped
2 Tbs Olive Oil
Set the Sous Vide Professional™ to 185°F/85°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Cover bath to maximize efficiency at this high temperature.
Vacuum seal the polenta, 1½ C of stock (Reserve ½ C for mushrooms in Step 6), half and half, and butter in a large sous vide bag.
Cook polenta 1½ to 2 hours, until liquids have fully absorbed.
In a sauté pan over high heat, caramelize mushrooms. Avoid stirring during the first 30 seconds.
When mushrooms have browned evenly, add shallot and garlic. Sweat, but take care not to brown shallot and garlic.
Deglaze the pan by adding white wine. Reduce by wine by half. Add ½ C stock. Again, reduce by half.
Season mushrooms and add fresh tarragon. Remove from heat.
Remove the bag of polenta from the water bath. Open the bag and pour the polenta into a serving bowl. Gently stir in half of the cheese and reserve the rest for garnish. Season with salt and pepper.
Garnish polenta with sautéed mushrooms and parmesan cheese.