Fresh fall ingredients, cooked together sous vide, make for a surprisingly sophisticated soup.
Asparagus and sous vide cooking are made for each other. In less than ten minutes, you have crisp, tender and sweet asparagus. Never overcooked. Always just right.
Discover how to make perfect sous vide yogurt with easy-to-follow instructions and enjoy masterful results in just 6 simple steps.
Fondant potatoes on the bomb. And NO I am not talking about the icing or the gum version either. I have eaten and sampled just about every type of potato concoction out there and this is up there with the best. Fondant potatoes are easy to prepare and they're eloquent to serve. I have always made them the traditional way but found the Sous-Vide version is something I can do in advance and it frees up my oven too. This is a Win Win. Start out with a standard uniform shaped elongated Russet Potato. Cut the ends off of the potatoes and stand them up on end, peel using a knife or peeler and make each potato a uniformed cylinder. Slice into one inch disks. I would suggest they be at least three quarters of an thick and no more than one and one quarter inch thick. Traditional Fondant potatoes are at least two inches thick and sometimes they're bigger. Using a knife instead of a peeler will yield in my opinion a fancier shaped tot. Place potatoes in vacuum bag and Sous-Vide for 65 minutes at 186 degrees (I like adding a little salt to the tots). After the thermal bath cool slightly and proceed to the next step or Ice-shock and refrigerate until ready to use. This is why I love doing Fondant Potatoes Sous-Vide because you can do them way in advance. Note: depending on how big or thick these babies you might need to SV anywhere from 65 min-85 min. In the end if a knife cannot pierce easily through the center toss in oven for about 10 minutes. Place heavy skillet on burner and heat over Med-high heat. Toss in lots of butter some Thyme (including the twigs), salt and pepper saute until golden brown on both sides. Use some tongs and paint the tots with thyme. Yes you read this correctly....paint the tots with the thyme. After they are are golden brown place on a plate and your done. Note: if you like garlic you could add some to the butter and remove after a few minutes. Basically you're infusing the oil with a bit of garlic. Toss out garlic before it get dark. What separates this from the traditional Fondant tots is one step. Traditional Fondant potatoes are fried to a golden brown just like above but are finished in the oven. Sous-Vide potatoes are Sous-Vide first then fried. Try the traditional ones by first frying them until a golden brown (like above) then adding a 1/2 cup of chicken stock to the pan and tossing it in a 425 degree oven for 30 minutes. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet. Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Sous Vide Carrots are deliciously sweet with an intense flavor and perfectly cooked to your desired texture with a caramelized glaze!
Many store-bought pickles are filled with sweeteners and stabilizers. Crisp, tart pickles are a constant in my fridge but these are homemade sous vide pickles that contain only the ingredients I want!
Who said that vegetarians can't enjoy a good steak? it doesn't need to be based on meat and it sure is delicious and nutritious with other ingredients and a dipping sauce.Sous Vide cooking helps keep the cauliflower crispy and not mushy, preserve its shape and its vitamins.Ingredients • Cauliflower head - large as possible • Olive oil • Salt • Black pepper • Lemon juice • Garlic powder • Chili pepper (optional) • Paprika powderPreppingCut the cauliflower lengthwise through the core to thin slice
Sous Vide Carrots are deliciously sweet with an intense flavor and perfectly cooked to your desired texture with a caramelized glaze!
Sous vide beef tenderloin with Port, garlic, and thyme! Fool-proof recipe—I'll never feel anxious cooking beef tenderloin again. Serve for Christmas dinner or a special holiday meal.
Rich, creamy, and hearty risotto made sous vide. No standing at the stove and no stirring, just delicious, comforting rice.
Sous Vide Carrots are deliciously sweet with an intense flavor and perfectly cooked to your desired texture with a caramelized glaze!
This is a take on rutabaga inspired by the way they cook it at Alinea, and you can replace the aromatics with …
Veggies Are Not Boring, Proven By These 11 Sous Vide Vegetarian Recipes That Will Blow Your Mind. Easy To Make, And A Completely Different Way Of Cooking.
Give this humble vegetable some glorious umami with Deonjang. Sure to win everyone in the family.
Sous Vide Broccoli is the best way to prepare your broccoli. It’s tender, vibrant and packed with nutrients!
How about guaranteed melt in your mouth cod every single time you cook it? That's what you get with sous vide cod. No more stressing about dry, rubbery and over cooked.
Here are 3 incredible sous-vide tofu recipes that will blow your mind! Sous-vide tofu is cooked for longer at a lower temperature resulting in BIG flavor, perfectly crispy tofu every time.
Brussels sprouts are delicious on their own or flavored! In this sous video recipe, we add Chipotle tabasco to give the dish contrasting flavor.
These sous vide mashed potatoes are irresistibly soft and fluffy! The sous vide cooks potatoes until perfectly tender while locking in as much flavor as possible. Switch up your mashed potatoes this holiday season with this simple sous vide recipe!
Here are 3 incredible sous-vide tofu recipes that will blow your mind! Sous-vide tofu is cooked for longer at a lower temperature resulting in BIG flavor, perfectly crispy tofu every time.
Sous-Vide Möhren werden besonders schonend zubereitet und eignen sich als perfekte Beilage zu Fleisch oder Fisch. Durch das Sous-Vide Garverfahren bleiben die Karotten zudem saftig und knackig. Zum Schluss scharf angebraten bietet das Gemüse ein echtes Geschmacks-Highlight.
Easy Homemade Sauerkraut and Kimchi Recipe - in a Bag!: Sauerkraut is one of a delicious family of lacto-fermented pickles that include pickled cucumbers, kimchi, curtido. Most cuisines have their own lacto-fermented side dish, so I'll be using the word kraut as generic short-hand for the basic brine and…
Mushrooms turn out great when cooked using a sous vide with thyme and parsley, then sauteed in garlic-infused olive oil for a few minutes.
Sous vide Brussels sprouts are the best when it comes to preparing and cooking Brussels sprouts. Using butter, the Brussels sprouts will melt in your mouth.
