Prep Time: 15 min
Cook Time: 10 min
Serving Size: 1/4 cup
3 Bacon Strips
3 Avocados, peeled and seeded
2 TBS Red Onion, diced
1/4 Cup Cilantro, fresh, chopped
1 Garlic Clove, crushed and minced
1 Serrano Chile, seeded and diced
1 TBS Lime Juice
1/8 Tsp Paprika
1/8 Tsp Black Sea Salt
Heat a non-stick skillet over medium-high heat and add bacon strips.
Cook bacon until crisp, about 3 minutes. Turn over and cook other side, about 2 minutes.
When completely cooked, remove from heat and place bacon strips on a folded paper towel to drain.
While bacon cools, dice avocado into 1/2 inch cubes.
Crumble cooked bacon strips. Place avocado and bacon in a large mixing bowl along with red onion, cilantro, garlic clove, serrano chile, lime juice, paprika and black sea salt.
Cover bowl with a lid or plastic wrap and place tube of the PolyScience Smoking Gun™ under the plastic and into the bowl.
Turn on the PolyScience Smoking Gun™and light the wood chips.
When chips are all burned and bowl is filled with smoke, remove tube and completely seal the bowl.
Let smoke sit for 5 minutes and then remove the cover.
Coarsely mash the ingredients together and serve immediately.
Serve with tortilla chips or assorted vegetables.
Eggs Benedict & Smoked Fingerling Potatoes (Serves 4)
Cooking Time: 45-60 minutes
8 Sous Vide Poached Egg (See recipe below)
8 2 oz Slices Spiral Cut Ham
16 oz Arrowleaf Spinach (wilted with EVOO and diced shallot)
iSi Hollandaise Sauce (See recipe below)
4 Toasted fork-split English Muffins
Poached Eggs 64°C / 147.2°F for 60-75 minutes
Large hen eggs – quantity is variable
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional to 64°C / 147.2°F.
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently roll egg off of the towel onto a plate.
If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.
Ingredients for a 0.5L / 1 US Pint iSi Whipper:
300 ml Clarified Butter, warmed to 60°C / 140°F
100 ml White Wine Reduction (200ml, reduced by half, infused with 1 Thyme Sprig)
4 Egg Yolks
White Pepper, finely ground
Lemon Juice, fresh squeezed
Whisk the white wine reduction with the egg and egg yolks.
Add the warmed clarified butter to the egg and wine mixture.
Season to taste.
Pass mixture through iSi Funnel + Sieve into the 0.5L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 65°C / 150°F.
This sauce does not have to be whisked over simmering water.
It can be kept warm and easily reheated in the iSi Gourmet Whip PLUS in a water bath or in the bain-marie without coagulating at temperatures of up to 65°C / 150°F.
For preparations in the 1L iSi Whipper double the amount of ingredients. Screw on 2 iSi Cream Charges and shake vigorously after each one.
Smoked Fingerling Potatoes
1/2 cup of Smoked Butter (Wood Recommendation: Whiskey Barrel Oak)
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Salt, Pepper (to taste)
Prepare smoked butter with PolyScience Smoking Gun (see recipe below).
Set the rear pump flow switch of Sous Vide Professional to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional to 85°C / 185°F.
Vacuum seal potatoes with smoked butter.
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.
Cook to desired doneness for about 45 minutes, or until tender throughout.
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with salt and pepper to taste.
Instructions for Smoked Butter:
Whip butter in stand mixer and season with salt, pepper and lemon juice.
Spread out the butter on bowl walls to increase surface that will absorb smoke.
Cover bowl with plastic wrap and fill with whiskey barrel oak smoke.
Release smoke after 2 minutes and repeat steps 1 & 2 with fresh smoke to achieve a strong and delicious smoke aroma.
Sauté spinach and brown ham slices and layer on top of toasted English muffins. Gently place poached egg on top using a slotted spoon. Test consistency and flow of Hollandaise sauce and gently siphon on top of poached egg. Garnish with fresh herbs, such as dill, thyme, parsley or chive. Serve with smoked fingerling potatoes.
Leg of Lamb
1 4lb Boneless Leg (marinated overnight)
EVOO (enough to coat lamb liberally)
4 Cloves Garlic, minced
4 Sprigs of Fresh Mint
4 Sprigs of Fresh Oregano
Salt and Black Pepper, to taste
4 large, Red Heirloom Tomatoes, cored and peeled
4 Tablespoons EVOO
2 Sprigs of Fresh Oregano
Homemade Greek Yogurt*
*yogurt can be made in advance, will keep up to 2 weeks
3 Cups Whole Milk
1 Tablespoon / 15 grams Yogurt Starter
2.1 oz Dried Harissa Spice
2 Cloves Chopped Garlic
6 Tablespoons EVOO
2 English Cucumbers, Cut into 1 inch cubes
1 Sprig of Fresh Oregano for garnish
For more information on food safety, please click here.
Preparation: Leg of Lamb
Vacuum seal marinated leg of lamb with EVOO, garlic, mint and oregano. Marinate at least 12 hours in refrigerator.
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 59°C / 138°F.
Once the target temperature is reached, place vacuum sealed lamb in circulating water bath.
Cook to desired doneness for about 4 hours.
Drain all liquids from bag, dry surface of lamb with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of leg of lamb. Season with salt and pepper to taste.
Preparation: Tomato Confit
Vacuum seal whole, cored and peeled heirloom tomatoes with EVOO and oregano.
Once target temperature is reached, place vacuum sealed tomatoes in circulating water bath.
Cook to desired doneness for about 4 hours.
Drain excess liquid from bag. Serve as is.
Preparation: Yogurt* (Sous Vide – 10 hours at 113°F, 1 hour to drain)
*yogurt can be made in advance, will keep up to 2 weeks
Combine and vacuum seal whole milk and yogurt starter. If using powder starter, gently warm milk and starter in a saucepan until fully incorporated.
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 43°C / 110°F.
Once target temperature is reached, place vacuum sealed milk in circulating water bath.
Cook for about 18-24 hours. Milk will become curdled and will separate.
Drain through doubled cheesecloth for 8-10 hours. Discard liquid. Stir yogurt until creamy and smooth.
Emulsify all ingredients in high-speed blender.
Spoon harissa suace onto large serving platter. Slice leg of lamb and shingle over harissa sauce. Toss diced cucumber in homemade yogurt and fresh oregano. Serve lamb along side tomato confit and cucumbers and yogurt.
Boneless Pork Loin
Peels of One Lemon and One Orange
Brine (according to recipe below)
White Balsamic Vinaigrette:
3/4 C EVOO
1/4 C White Balsamic Vinegar
1 Tbsp Honey
1 Large Lemon, juiced
Kosher Salt and Ground Black Pepper, to taste
2 Bunches (about 20 pieces) White Asparagus, ends trimmed
1/4 C White Wine
1/4 C Vegetable Stock
10 Whole Black Peppercorns
Charred Ramps or Spring Onions:
2 Bunches of Cleaned Ramps or Spring Onions (about 10-15 pieces) Trim root end, keep greens intact.
Salt and Ground Black Pepper, to taste
5 tablespoons pickling spice
1 tablespoon whole black peppercorns
1/2 cup cane sugar
1 tablespoon honey
2 cup kosher salt
4 cups water
1 bunch fresh thyme leaves
Preparation: Brined Pork Loin
Combine all brine ingredients in a saucepan, bring to a boil.
Cool completely, refrigerate until ready for use.
Place pork loin in brine and let sit, refrigerated, 12-18 hours.*
*The longer the pork sits in the brine, the stronger the salt flavor will be, after cooking.
Rinse brine from pork loin and vacuum seal with enough olive oil to coat liberally.
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 60°C / 140°F.
Once target temperature is reached, place vacuum sealed pork loin in circulating water bath.
Cook sous vide for about 2-3 hours.
Drain all liquids from bag, dry surface of pork loin with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of pork loin. Season with salt and pepper to taste.
Preparation: White Asparagus
Combine white wine, vegetable stock and whole black peppercorns in vacuum bag.
Vacuum seal asparagus and liquid. Marinate for 1 hour.
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the to 82°C / 180°F.
Once target temperature is reached, place vacuum sealed asparagus in circulating water bath.
Cook sous vide for about 20-30 minutes, or until tender.
Drain liquid from bag. Serve white asparagus as is.
Preparation: White Balsamic Vinaigrette
Combine EVOO, white balsamic vinegar, honey and lemon juice.
Whisk or blend in high-speed blender.
Season with salt and black pepper to taste.
Preparation: Charred Ramps or Spring Onions
Coat ramps or onions with EVOO.
Char on grill until blackened and tender.
Season with salt and pepper to taste.
For plating: Spoon half of vinaigrette onto large serving platter. Arrange white asparagus and charred ramps/spring onions over vinaigrette. Slice and shingle pork loin over vegetables. Lightly spoon remaining vinaigrette over pork.
Can you cook an entire meal at the same time in a Sous Vide™ Professional?
Yes. There are different ways of doing this – with different temperatures or not.
For foods that you’d like to cook at different temperatures, you have 2 options:
Staged approach – stage it, hold it, finish it, serve it
Since food doesn’t overcook when holding at a lower temperature, one simply organizes the sequence from high to low temperatures. For example, first cook carrots and potatoes at 185°F/85°F for 45 minutes, then lower the temperature to 138°F/59°C for medium-rare beef tenderloin. Adding ice cubes helps to speed up the cool-down process.
The cook-chill-reheat approach
Pre-cook different foods, chill in an ice-bath and store in the refrigerator. Later re-heat all foods at the temperature that you’ve used for the food with the lowest temperature, which would be at 138°F/59°C for example when serving medium-rare meats. Note: an ice bath is the most efficient and safest way to chill down a vacuum sealed pouch of food. Do not put it in the refrigerator to chill down, because it can take days and warms up the rest of your fridge content.
If you like to cook food at the same temperature, but don’t want to lose the other benefits of sous vide:
Slow Cooker concept – one-pot meals and stews
A Sous Vide™ Professional can be used like a slow cooker. Simply vacuum seal your stew into a bag or fill into a container that sits in the water bath and will be cooked by the surrounding temperature-controlled liquid.