Sous Vide

Cooked using the recipe that Canthidium provided here:

Before is my sous vide rig. I got this cooler from Walmart, and cut a hole in the lid just big enough for my Anova to fit into:

The rack inside is a foldable pot rack:

Ingredients

2 skinless, boneless chicken breasts (1–1 ½ pounds total)

Kosher salt, freshly ground pepper

⅓ cup store-bought or homemade pesto

Preparation

Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that chicken when added will cause water to rise).


Season chicken lightly with salt and pepper. Place chicken in bag and add pesto; turn to coat.


Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 145°.


Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite of the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook chicken, maintaining water bath at 145°, 2½ hours. Remove bag from water bath and let chicken rest in bag 10 minutes (this lets the chicken absorb some of the juices).


Transfer chicken to a cutting board and slice. Serve with pesto cooking liquid (it makes for a great sauce to go with chicken, especially tossed with some pasta).

Ingredients

2 boneless center cut pork chops (1-inch thick)
salt and freshly ground black pepper
¼ cup fresh crushed pineapple
2 tablespoons brown sugar
1/3 cup pineapple juice
1 clove garlic minced
2 teaspoons soy sauce
½ teaspoon black pepper
olive oil

Instructions

Season both sides of the pork chops with salt and freshly ground black pepper and pierce the chops with a needle-style meat tenderizer or a paring knife.
Combine the crushed pineapple, brown sugar, pineapple juice, soy sauce, garlic and black pepper. Pour the marinade into a zipper lock plastic bag and add the pork chops. Massage the pork chops with the marinade to coat well. Close the bag and marinate the pork for 1 hour.
Pre-heat the sous vide water bath to 140ºF.
Remove as much of the air as possible from the bag by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
Cook in the sous vide bath for at least 1 hour, or as long as 3 hours.
Remove pork chops from bag and reserve the cooking juices in the bag.
Pre-heat a sauté pan. Add a little olive oil and sear the pork chops on each side until browned, about 1 minute per side. Transfer the chops to a cutting board, cover with foil and let rest for a few minutes. Pour the reserved cooking juices into the sauté pan and bring to a simmer. Reduce the sauce for a few minutes until it has thickened. Transfer the pork chops to serving plate and spoon sauce over top.

Ingredients

6 large eggs
½ cup heavy cream
¼ cup cream cheese
¼ cup grated Cheddar cheese
½ teaspoon salt
2 tablespoons sun-dried tomatoes finely chopped
2 tablespoons fresh basil chopped

Instructions

Pre-heat the sous vide water bath to 185ºF.
Combine the eggs, heavy cream, cream cheese, Cheddar cheese and salt in blender and blend until smooth. Put 1 teaspoon of sun-dried tomatoes in each jar and then fill the jars to the bottom lid line with the egg mixture. Screw the lids on, only fingertip tight. It should be easy to unscrew them.
Place the jars into the sous vide water bath and cook for at least 45 minutes, or for as long as 60 minutes.
Remove the jars using tongs (careful, the jars will be hot). Garnish the eggs with the fresh basil and eat right away, or refrigerate for another day.

Ingredients

¼ cup gochujang chili paste
3 tablespoons honey
¼ cup soy sauce
2 tablespoons toasted sesame oil
3 cloves garlic minced
2 tablespoons fresh ginger minced
1 (3-pound) pork loin roast

Korean BBQ Sauce:

1 teaspoon olive oil
¼ onion finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
3 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon gochujang chili paste
¼ cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
chopped scallions for garnish

Instructions

Pre-heat the sous vide water bath to 144°F.

Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Pierce the pork loin several times with a sharp paring knife and then place it in a FoodSaver® Bag. Pour the marinade on top and massage the marinade into the pork to coat it well. Vacuum seal the bag using the FoodSaver® vacuum sealer to remove all the air. This will ensure that the food will sink in the water bath and be completely submerged.
Place the pork into the sous vide water bath and cook at 144ºF for at least 4 hours or for as long as 6 hours.
While the pork is cooking, make the Korean BBQ sauce. Heat the olive oil in a medium sauce pan. Add the onion and sauté for a minute or two. Add the garlic and ginger and sauté for another minute. Add the tomato paste, brown sugar, gochujang, apple cider vinegar, soy sauce and sesame oil and bring the mixture to a boil. Lower the heat and simmer for 20 minutes until the sauce thickens.
Remove the pork from the sous vide water bath, open the bag and place the pork loin on a baking sheet. Discard the juices.
Pre-heat the broiler. Brush the Korean BBQ sauce onto all sides of the pork loin and broil for two minutes on each side, turning and brushing the pork with more BBQ sauce as you broil. Alternatively, you can grill the pork on a very hot grill or in a very hot grill pan for 1 to 2 minutes on each side, basting with BBQ sauce. Either way, avoid broiling or gilling the pork for too long, so that you don’t overcook it.
Transfer the pork loin to a cutting board, cover with foil and let it rest for a few minutes.
Slice the pork loin and transfer slices to serving platter. Garnish with chopped scallions and serve with the with any remaining BBQ sauce on the side.

Ingredients

4 boneless duck breasts (about 5 to 6 ounces each; 150-175g)

Kosher salt and freshly cracked black pepper

Directions

Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding.

Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.

Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.

Slice breasts crosswise into 1/2-inch strips and serve. 

Ingredients

1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5

1 1/2 quarts (1.4L) peanut or canola oil for deep-frying, or 2 tablespoons (30ml) canola oil for pan-frying

Kosher salt

Directions

After forming and tying turkey porchetta (as described in step 5 of our turkey porchetta recipe), transfer to a sous vide–style vacuum-sealer bag. Seal tightly and let rest for at least 6 hours and up to 2 days.

Preheat sous vide water bath to 140°F (60°C). Add turkey and cook for 4 to 5 hours. Remove and run under cool running water, or transfer to an ice bath to chill for 5 minutes. Remove from bag and add any congealed juices to gravy. Rinse turkey porchetta thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape, if desired.

To Finish by Deep-Frying: Heat 1 1/2 quarts (1.4L) peanut oil to 400°F (204°C) in a large wok or Dutch oven. Do not fill cooking vessel more than one-third of the way, in order to allow for bubbling and displacement when you add turkey. Carefully slide turkey into oil using spatulas and tongs (it will not be fully submerged). Immediately cover and cook, shaking pan occasionally, until sputtering dies a bit, about 2 minutes. Adjust flame to maintain a consistent 350°F (177°C) temperature. Using a large metal ladle, continuously spoon hot oil over exposed portions of roast until bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time. Proceed to step 5.

To Finish by Pan-Roasting: While wearing an apron (the turkey can splatter), heat 2 tablespoons (30ml) canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. Add turkey and cook, turning occasionally, until well browned on all sides, about 10 minutes total.

Remove turchetta to a large paper towel–lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side. 

So it seems this community was created around the time of the great migration and never took off. Well, I'm hoping to change that and grow this community to where it deserves to be. I love sous vide cooking and learning new recipes and tips to try. I'll do my best to post something most days and hope I can encourage members to as well. So please take part in the discussion and post tips, recipes, or anything else related to sous vide. Ask questions as well.

And please feel free to reach out or comment below with suggestions or ideas on how we can grow this community. I look forward to talking with you all in the comments!

Ingredients

2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)

Kosher salt and freshly ground black pepper

4 sprigs thyme or rosemary (optional)

2 cloves garlic (optional)

2 shallots, thinly sliced (optional)

2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing; optional)

2 tablespoons (30g) butter (if pan-searing; optional)

Directions

Preheat a sous vide cooker to desired final temperature. (See note for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for desired time according to charts.

To Finish in a Pan: Turn on your vents and open your windows. Remove steak from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, then place over the hottest burner you have and preheat skillet until it starts to smoke.

Gently lay steak in skillet, using your fingers or a set of tongs. If desired, add a tablespoon of butter; for a cleaner-tasting sear, omit the butter at this stage.

After 15 to 30 seconds, flip steak so that the second side comes into contact with the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, about 1 1/2 minutes total. If you did not add butter earlier, add butter to skillet about 30 seconds before steak is done for added richness. Serve steak immediately.

To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove steak from water bath and bag and carefully pat dry with paper towels. Place steak directly over hot side of grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer steak to cooler side of grill, using a set of long tongs, until flames subside. Do not allow steak to become engulfed in flames.

Transfer cooked steak to a cutting board or serving platter and serve immediately.