Sunday, January 2, 2011

Sous Vide Supreme

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I convinced my husband that if I got a Sous Vide Supreme for Christmas, it would be a great excuse to use our blowtorch more often.



First, I made creamy scrambled eggs with thyme cooked at 158 F for 1 hour. Served with my bacon.



Then, beef short ribs at 135 F for 48 hours.


My husband torching the short ribs.



Served with cauliflower pureed with horseradish and cheddar cheese. As I’ve learned from further reading, large bits of fat might not render out at this low temperature. The ribs were fork tender, but a bit “blubbery”.  I’ll try a higher temperature next time.



Next up, chicken breasts with herb sachets: sage, thyme, and oregano.  Cooked at 140 F for 3 hours.



In   it is recommended to wrap herbs in plastic wrap to make sachets so the herbs don’t come in direct contact with the food and create sites of overpowering flavor. The juices from the meat seep in the cut ends of the plastic wrap and steep the herbs to extract the flavor.



I quick-chilled 4 of them to freeze for later.



Rather than sear the two chicken breasts with oregano that I was serving for dinner, I made a sauce with sundried tomatoes, goat cheese, lemon juice, garlic and basil.



Very tender, juicy, and tasty (except for too much lemon juice in the sauce).  I wish I had thought to take a photo of a cut surface of the chicken breast.



Prime rib eye steaks.



After cooking 4 hours at 135 F.  I had planned to take them out after 2 hours but my husband had to work late unexpectedly – not a problem with Sous Vide.



Seared in an enameled cast-iron skillet.



I think we might have seared them a touch too long.  Almost have a grey ring at the very edge, but not too bad.  Certainly not a regular bull's-eye you’d get from grilling. Nearly perfect medium-rare throughout.