Steak is one of the most popular foods to cook sous-vide, and with good reason. Cooking steak in a skillet or on the grill the traditional way leaves lots of room for error and an over- or undercooked steak is a big mistake to make when there's a super-expensive dry-aged ribeye on the line. Sous-vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. We are doing this recipe with two small addition, reverse sear using a torch and putting an exclaimation point on it with a puff of smoke. Start by trimming the steak so it has a nice shape. Look for steak with great marbling and without big chunks of fat. Spice rubs behave quite differently under sous-vide conditions than standard cooking conditions soanswer it's very tough to predict exactly how spices are going to react in a sous-vide bag. With sous-vide cooking, there's no way for that flavor to escape the bag. Meanwhile, spices rubbed on the surface of the meat have a tendency to get rinsed off by any juices that are being expressed. If you want spice flavor, rub some on before you vacuum seal and then add an additional layer of spices after you have cooked it sous vide. Set your waterbath to 132 degrees Fahrenheit for medium rare. Vacuum seal your steak and then insert the sous vide bag into the waterbath. With steaks around 1 1/2 to 2 inches thick, cook for about 2 hours. Thinner steaks needs less time, but who wants a thin steak in the first place. Cooking time is also one of the benefits of cooking a steak sous vide, you dont have to time it perfectly. If you cook the steak between 2-4 hours, it should come out perfectly medium-rare. Sprinkle some additional spices on top of the steak. If you've got a high-output torch, now is the time to break it out to add some steakhouse-quality char. Start torching the first side working in slow, even strokes back and forth across its entire surface until it is pale brown with a few darker singed spots. Repeat the torching process with the other side. You should now have a nice char on the steak. Let us add one final touch to the steak while we let it rest. USe a smoke gun and blow hickory smoke into a glass bowl and cover the steak. Let it rest for 2-3 minutes under the smoke. When you remove the glass bowl, the steak has taken on a slight smoke flavor. Serve immediately.
You should now have a great steak - cooked medium rare throughout. Enjoy!!
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Sous Vide Grouper, Saffron Fumet, Cannellini Puree, Green Peas, Lemon Air, and Tarragon Oil12/12/2016
This is a great recipe for Grouper, a fish belonging to the Seabass family. The grouper has a mild but very unique flavor, somewhat of a cross between bass and halibut. It is best cooked Sous Vide and then quickly seared before serving. The Saffron Fumet adds a wonderful richness to the dish and the Cannellini bean puree adds texture. Start with the saffron fumet. In a pot over medium heat, melt butter and sweat shallots with the saffron until tender. Deglaze with the white wine and the vermouth. Reduce until almost dry. Add the fish fumet (can be bought at Whole Foods or other good grocery stores). Reduce by half. Add the cream and reduce to about 1 1/2 cups. Season with some salt and lemon juice. Pass through a chinoise. Stir in the tarragon and the red bell pepper. Kepp warm until time to serve. To make the Cannellini puree, pour 2 1/2 cups into a pot over medium heat. Make a satchet by wrapping garlic, carrot, onion and thyme in a piece of cheesecloth. Add the satchet to the beans, bring to a simmer. Cook until tender about 1 hour and 15 minutes. Remove and discard the satchet and puree the beans in a blender with 1/4 cup of cooking liquid and olive oil. Season with salt. Set aside in a plastic bottle and keep warm. To make the tarragon oil, bring a pot of salter water to a boil. Add the leaves and cook for a minute. Transfer to bowl of ice and once cold, drain. Dry and transfer the leaves to blender. Add oil and blend on high speed for 4 minutes. Strain the oil and set aside. Heat chicken broth and pour peas into broth. Add butter and bring back to simmer. Remove and keep warm.
Trim the Grouper into good sized filets. Season with salt and pepper. Vacuum filets individually and seal with butter. Cook the Grouper in a water bath at 135 degrees Fahrenheit for about 30 minutes. While the Grouper is cooking, mix water and lemon juice with the Soy Lecithin Powder. Using a handblender, make a foam by tilting the blender at a 45 degrees angle with a small part of the blender being out of the liquid. When foam is made, set aside. Quickly sear the Grouper on one side for 30 seconds over high heat. Plate all the ingredients and serve!! Enjoy
When fall arrives there is something almost wonderful about eating pork - it just works!! This is a great simple that adds another fall flavor in the light Truffle Mustard air. I prefer the Maille brand, I can add their Truffle and Chablis mustard to almost everything I eat, It is delicious. But there are cheaper options as well. Start with making the green peppercorn sauce. Add olive oil to a sauce pan and heat on medium temperature . Add shallots, garlic, and thyme. Sauté for 1 to 2 minutes, then, off heat, add cognac and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Next, start preparing the pork tenderloin. Trim some of the silver skin from the tenderloin and cut off the smaller parts so the loin is even in size. Salt and pepper the tenderloin and add fresh thyme. Vacuum seal together with butter (1 stick) and cook for 4 hours at 135 degrees in a water bath. Prepare the white asparagus. Trim the stalks so that the asparagus is even. Blanch in boiling water for 3 minutes the cool in water bath. When ready to serve - sauté for a 1 minute in hot sauté pan. When the tenderloin is ready, either quickly sear it is pan on high heat or torch the outside with a blowtorch. It is much more fun to torch it so that is always my preferred approach. Let it rest for a couple of minutes. While you wait for the tenderloin to be ready, mix together the mustard, water and soy lecithin. Use an immersion blender in the mustard-water mixture. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take several minutes and there will still be liquid left at the bottom of the bowl. Once there is a decent amount of foam on top, let it sit for 1 minute to stabilize. Reheat sauce and asparagus. Place a couple of asparagus stalks on a plate. Spoon green peppercorn sauce over the asparagus. Next, place two slices of pork tenderloin on the stalks and finally spoon some Truffle Mustard air on top of the loins. Great course for when it is getting a little colder outside. Bon appetite!!
Pork Belly is delicious and is best when the fat has been rendered for a long time. Sous Vide cooking is perfect for this purpose. Here is a great recipe that will combine sous vide pork belly and sous vide potatoes.
Start with the brine. Mix all the ingredients together. Bring to a boil. Check that the salt is fully dissolved then cool. Immerse the pork in the brine. Vacuum seal and refrigerate for 48 hours. When brined for 48 hours, rinse the pork belly well under cold water. Place in sous vide bag with 2 cups of water. Seal under full pressure. Set up the water bath to 140 degrees Fahrenheit. Insert the bag and cook for 36 hours. When done, remove and cool at room temperature for 15 minutes, then chill in ice water for another 30 minutes. Remove the belly from the bag and wipe off all the jelly that has extracted from the pork belly during the cook. Remove the skin and most of the fat - leave only a thin layer. Cut the pork belly into blocks and seal individually in smaller sous vide bags. Refrigerate until needed. Chop the bones into small pieces and rinse a couple of times in cold water. Dice the pork. Chop the onions and slice the carrots finely. Place the pork bones in saute pan over high heat with butter and fry until evenly golden. Make sure that you don't burn the butter. Drain and transfer to large sauce pan. Now add the cubed pork to saute pan and brown evenly. Cook for about 8 minutes. Transfer meat to sauce pan. Cook the carrots and onions in the rendered fat until soft and beginning to color. Transfer to sauce pan. Pour away excess fat then deglaze saute pan and add to sauce pan. Add chicken stock (you can add some additional spices here as well, like Thyme, Bay leaves, Sage). Simmer for 4-5 hours, skimming the surface from time to time. When done strain the stock into clean pan. Reduce to sauce consistency. Set aside. To make the potatoes, cut the potatoes into segments and use an apple divider to create potato rolls + trim so they have similar lengths. Put in sous vide bags with thyme and 1 Tbs butter. Seal under high pressure. Set water bath to 194 degrees Fahrenheit and cook for 1 hour. After 1 hour the potatoes are cooked. Heat a sautepan on medium-high with some butter and brown the potatoes. While the potatoes are browning saute the onions and start re-heating the pork sauce. Reheat the pork belly in a water bath at 140 degrees Fahrenheit for 20 minutes. Heat a saute pan over high heat. Remove the belly from the sous vide bag and blot dry with paper towel. Sear the fatty side until crips and golden. Transfer belly to tray and glaze with the pork sauce. Place a dollop of sauce on a plate. Place 6+8 potato-rolls on top of the sauce. Place 2 Pork belly slices on top of the potatoes. Place Cipollini onions on one side of the potatoes. Serve immediately.
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Cooking at home
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