The sous vide machine can cook like no other. While it may look fancy, Studio 5 Food Editor Maddy Tolman says it’s actually super simple to use and consistency leads to fantastic and foolproof results.
The sous vide isn’t anything new. Restaurants have been using it for years! But it’s a very under-utilized kitchen tool. Maddy rolled out a Sous Vide starter guide.
What is Sous Vide?
Sous vide, which means “vacuum” in French, involves cooking food that’s vacuum-sealed in a precisely controlled water bath. The sous vide machine heats the water to a specific temperature and circulates it around the food, ensuring it cooks evenly. This method excels at making tough cuts of meat tender and juicy, and it helps delicate dishes, like eggs and custards, reach the perfect temperature without the risk of overcooking.
How Does It Work?
The sous vide device clamps to the side of a vessel (a pot, plastic tub, or even a cooler), where it both heats and circulates water to maintain a consistent temperature throughout. Once you’ve set the temperature, sealed the food, and placed it in the water, you can walk away. It’s a completely hands-off cooking method.
Sous Vide vs. Slow Cooking
Like a slow cooker, sous vide uses low temperatures and long cooking times to achieve tender, perfectly cooked results. However, sous vide offers a higher degree of precision, taking the guesswork out of cooking.
Benefits of Sous Vide
- No More Overcooking: One of the biggest kitchen challenges is overcooking food. With sous vide, overcooking is virtually impossible. The precise control ensures even cooking from edge to edge.
- Perfect for Large Portions: Cooking large portions of meat becomes easy with sous vide, making it ideal for feeding a big crowd. It’s hands-off, so you can prep and enjoy time with guests while the machine does the work.
- Consistent Results: Set the temperature down to the degree for a perfectly even cook, all the way through. No more guesswork!
What Works Best with Sous Vide?
Sous vide is perfect for cooking large cuts of protein like pork chops, roasts, and thick chicken breasts. It’s also great for dishes that require exact temperatures, such as crème brûlée and cheesecake. And don’t forget sturdy vegetables!
What Doesn’t Work for Sous Vide?
Sous vide isn’t ideal for thin cuts of meat, delicate fish, or foods like burgers, leafy greens, and fried dishes. Avoid using it for these to get the best results.
Find the sous vide Maddy used, here.
Here are a few recipes to get you started!
Sous Vide Steak
Sous Vide Steak Recipe (For 1 Steak)
Adjust ingredients as necessary for more than one steak. If cooking more, simply add more seasoning. Don’t adjust the cook time or temperature.
INGREDIENTS:
- 1 boneless steak (8 to 12 ounces) – choose tenderloin, ribeye, or strip steak
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon butter
- 1 clove Garlic
- Rosemary
- Thyme
INSTRUCTIONS:
Step 1: Preheat the Sous Vide Cooker
Set your Sous Vide cooker to 130ºF (54.4ºC).
Step 2: Season the Steak
Generously season your steak with kosher salt and freshly ground black pepper on both sides.
Step 3: Seal the Steak
Place the seasoned steak into a medium zipper-lock bag or a vacuum-seal bag. Seal the bag using the water immersion technique or with a vacuum sealer.
Step 4: Sous Vide Cooking
Place the sealed bag into the preheated water bath. Set your timer for 2 hours.
Finishing:
Step 1: Pat Dry
Once the timer goes off, carefully remove the bag from the water bath. Take the steak out of the bag and pat it very dry with paper towels (this helps achieve a nice sear!).
Step 2: Sear the Steak
Melt the butter in a medium cast iron skillet over high heat. When the butter is melted, add garlic clove, rosemary, and thyme. Let flavors meld together for 2-3 minutes. Carefully add the steak and sear for about 30 seconds on each side or until beautifully browned. Baste butter over the steak while it’s searing to infuse the flavor.
Step 3: Rest and Serve
Transfer your steak to a cutting board and let it rest for about 5 minutes. Slice, serve, and enjoy!
Sous Vide Crème Brûlée Recipe (For 2)
Makes about 8 ounces of creme brulee. This recipe can easily be multiplied for more- depending on the size of jars you’re going to be using. You can cook the entire recipe in a ziploc bag, a 10 oz. Mason jar, or smaller, 4 oz. Mason jars for a more personalized serving.
INGREDIENTS:
- 4 large egg yolks (about 80g)
- 10 oz heavy cream (300g)
- 1/4 cup sugar (45g)
- Pinch of salt
- ¼ tsp Vanilla bean paste (optional)
INSTRUCTIONS:
Step 1: Preheat the Sous Vide Cooker
Set your Sous Vide to 176°F (80°C).
Step 2: Prepare the Custard Mixture
In a bowl, whisk together the egg yolks, sugar, heavy cream, and a pinch of salt and vanilla until fully combined. Strain the mixture through a strainer to remove any air bubbles.
Step 3: Fill the Jars
Pour the custard mixture into small mason jars or bags, leaving a little room at the top.
Step 4: Sous Vide Cooking
Place the jars or bag in the water bath and cook for 1 hour. It will be slightly liquid when you remove it here. That’s okay! The creme brulee will solidify as it chills.
If you used a bag or a larger Mason jar, portion it out into smaller containers. You’ll want to put them in the vessel you’ll be serving it in.
Finishing Touches:
Step 1: Chill
After cooking, remove the jars from the water bath and let them cool to room temperature for at least one hour. Place them in the fridge and chill for at least 2 hours.
Step 2: Caramelize the Sugar
Once chilled, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.
Step 3: Garnish and Serve
Garnish with any toppings you like and enjoy your perfectly creamy crème brûlée!
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