• Sous Vide Corn on the Cob

    Posted by PolyScience Staff

    It wouldn’t be summer without corn on the cob. Preserve the harvest into the winter months; just blanch each ear of shucked corn for 2 minutes before cooling, vacuum sealing and freezing.

    Serves 3-4

    Prep time: 5 minutes
    Cook time: 90 minutes

    Ingredients:
    4 Ears of Corn, shucked, washed and ends trimmed
    1/2 stick (4 tablespoons/56g) Smoked Butter (See recipe below)
    Kosher Salt and Black Pepper, to taste

    Step 1:

    Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.

    Step 2:
    Season ears of corn and place in vacuum bag with butter, taking care to arrange in a single layer. Vacuum seal.

    Step 3:
    Place sealed bag in circulating water bath and cook for 30-40 minutes.

    Step 4:
    Remove the corn from the sealed pouch and serve immediately. You may also quickly roast the cooked ears of corn on a grill to enhance flavor.

    Important Note: Sometimes, the corn gives off naturally occurring gases during the cooking process and will cause the vacuum bag to bloat. As long as proper time and temperature procedures have been practiced, this is normal and harmless. As with all cooking techniques, cleanliness and proper sanitation practices are of the utmost importance. When not immediately serving sous vide items, you must chill down your product to 41°F / 5°C within four hours.

    For more information on proper cooking, holding and chilling times:
    http://www.foodsafety.gov/keep/basics/index.html

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  • Sous Vide Butternut Squash

    Posted by PolyScience Staff

    Serves: 8

    Prep time: 10 minutes
    Cook time: 60 minutes

    Ingredients:
    2 Butternut Squash, peeled, seeded and large dice
    6 oz Turkey Stock (May substitute chicken or vegetable stock)
    1.5 oz White Truffle Honey (Reserve .5 oz for garnish)
    Sage leaves, for garnish
    Kosher Salt, to taste

    Step 1:

    Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

    Step 2:
    Combine diced squash, truffle honey, stock and salt in a large mixing bowl. Reserve .5 oz truffle honey and sage leaves for garnish. Stir gently.

    Step 3:
    Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

    Step 4:
    Pour vegetables and liquid into vacuum pouch, vacuum seal.

    Step 5:
    Place sealed bag in circulating water bath and cook for 40-60 minutes.

    Step 6:
    Remove bag from water bath.

    If serving immediately: transfer to serving vessel. Garnish with truffle honey and sage leaves.

    If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

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  • Sous Vide Corned Beef Recipes: March Contest Winners

    Posted by PolyScience Staff

    The following three recipes are winners of our Facebook Contest for St. Patrick’s Day Corned Beef. (These recipes are straight from Facebook.)

    “Corned Beef ‘Sandwich’” – By: Sean Collins

  • 1 lb brisket
  • 1 oz brown sugar
  • 1/4 TSP curing salt
  • 6 oz salt
  • 1/4 TSP ginger powder
  • 1 head of garlic
  • 1 bay leaf
  • 1 TSP black peppercorns
  • 1/4 TSP chile flakes
  • 6 cloves
  • 1/2 TSP yellow mustard seeds
  • 1/2 TSP coriander seeds
  • 10 cups water
  •  

    Bring all ingredients, except for the Brisket, to a boil and cool to 40F. Add the Brisket to the brine and brine for 24 hours – 26 days in the refrigerator. Cook in 70C (158F) for 24 hours. Cool and slice.

    Serving suggestion: Sliced Brisket heated, white asparagus, toasted black pumpernickel, watercress, fennel fronds, candied walnuts, micro herbs and flowers.

    “Corned Beef Tacos” – By: Mark Swain

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  • Sous Vide Cumin Butter Carrots

    Posted by PolyScience Staff

    Cooking time: 45 minutes
    Serves: 2-4

    Ingredients:
    1 bundle of small carrots
    2 tbsp / 30g butter
    Freshly ground cumin
    Salt

     

    Step One:
    Set the temperature on your Sous Vide Professional to 185°F/85°C, with rear pump flow switch closed and front flow switch set to fully open.

    Step Two:
    Peel carrots and trim green top off.

    Step Three:
    In a small sauce pan, combine butter, cumin and salt over low heat until butter melts and creates a homogeneous mixture.

    Step Four:
    Place carrots and butter mixture into medium vacuum bag and vacuum seal to 99.9%, full vacuum.

    Step Five:
    Drop bag into the 185°F/85°C water bath and cook for 45 minutes.

    Step Six:
    Remove the bag from the water bath, and take carrots out of the bag to serve.

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  • Sous Vide Beef Short Ribs

    Posted by PolyScience Staff

    Cooking Time: 48 hours for tender ribs, 72 hours for fall off the bone tender.
    Serves:4

    Ingredients:
    4 Beef Short Ribs, on the bone, 6-8 inches/15-20cm
    2T Rendered Beef Fat per portion (Olive Oil may be substituted)
    2C (473mL) Beef stock or favorite marinade
    4 Sprigs of Thyme
    1t Roughly Chopped Black Peppercorn
    Kosher Salt and Coarse Ground Black Pepper to taste.
    Olive oil or butter for searing.

     

    Step One:

    Set the Sous Vide Professional to the 57.2°C/135°F, with rear pump flow switch closed and front flow switch set to full open.

    Step Two:
    Season beef short rib portions with kosher salt and coarse ground black pepper.

    Step Three:
    In a hot pan, grill or plancha, sear off beef short ribs until Maillard reaction has taken place. The optimal result is to have even browning on all sides. Basting the ribs in foaming butter will result in desirable coloring and optimal flavor.

    Step Four:
    In a medium or large vacuum bag, place seasoned, trimmed portion of beef short rib and evenly distribute beef fat (or olive oil), thyme sprigs, black pepper and cooking liquid amongst portions.

    Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.

    Step Five:
    Vacuum seal portions to 90-95%.

    Step Six:
    Once target temperature of 57.2°C/135°F is reached, place sealed short ribs in circulating water bath. Allow for at least 50% food to water, 1:1 ratio to ensure optimal circulation. Never overcrowd a circulating bath.

    Step Seven:
    Cook to desired doneness for 48-72 hours. Internal temperatures should reach a temperature of 57.2°C/135°F, for medium rare beef. Longer cook times are necessary with tougher cuts of beef to allow time for muscle fibers to fully break down.

    Step Eight:
    Remove the beef short ribs from vacuum bag. To obtain more browning or crust, beef short ribs may be seared in a hot pan or be placed in a 230°C/450°F oven for 5-10 minutes, or until desired finish is resulted.

    Step Nine:
    Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.

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