The kitchen has everything you need for cooking in a vacuum bag – a trendy Sous-Vide gadget and a special packer. Until now, bypass the miracle device and can’t gather your thoughts on how to use it? Or did you start your acquaintance with cooking the perfect meat steak, but culinary experiments stopped there? In Sous Vide, you can cook not only the most tender meat, but also many other delicious dishes.
A simple recipe – cod with Provence herbs Sous Vide
The sous-vide cod fillet recipe is, as they say, “easier than a steamed turnip.” It does not require rare gourmet ingredients. The fish will be juicy and flavorful. With the usual cooking method, it is difficult to maintain the delicate texture of the product. In the process of frying, the fillet often spreads over the pan, and after cooking it becomes tasteless. Cooking in a vacuum bag will preserve the natural look of this saltwater fish.
cod fillet – 300 g;
lemon – 1/3 part;
olive oil – 1 tbsp. a spoon;
a mixture of dried Provence herbs – 1 teaspoon without a slide;
salt, ground black pepper – to taste.
First, prepare the water. Set the desired heating temperature on Sous Vide – 55 ℃.
Wash and dry the cod fillets with paper towels. Sprinkle it with salt and pepper to taste. In order not to interrupt the natural taste of the fish, it is better to salt sparingly.
Time to create a fragrant marinade. Mix olive oil, freshly squeezed lemon juice, Provence herbs in a bowl.
Put the cod fillets in the bag. Pour the prepared mixture evenly over it.
Seal the bag with a vacuum sealer.
Send the package to the water bath for 35 minutes. While the fish is calmly cooking and does not require attention, you can think about a side dish. Vegetables, rice, new potatoes – go well with fish. Choose the best option.
Take out the package, open it. Carefully transfer the finished fish to a plate and start serving. Connect your imagination, because it is a beautiful presentation that turns an everyday dish into a real culinary masterpiece.
Complex recipe – traditional borscht Sous Vide
Borsch is a favorite dish of Slavic cuisine, which must be cooked in Sous Vide. The traditional set of products will open differently, surprise with a new taste. The cooking process is different from the usual – the dish is literally assembled in parts. It will take time and patience, but the result will undoubtedly please. The main advantage of Sous Vide borscht is that it preserves vitamins and the natural benefits of vegetables.
beef on the bone – 300-400 g;
beets – 2 pcs;
onion – 1 pc;
carrots – 2 pcs;
potatoes – 2 pcs;
cabbage – 200 g;
garlic – 3 cloves;
tomato paste – 35 g;
butter – 20 g;
olive oil – 4 tbsp. spoons;
salt, sugar, ground black pepper, wine vinegar – to taste;
bay leaf, black peppercorns – for broth;
sour cream, fresh herbs – for serving the finished dish.
Use Sous Vida to heat water to 85℃.
Wash, clean, cut vegetables. Carrots and beets – in small cubes. Potatoes – larger cubes. Onions – medium cubes or thin half rings. Shred the cabbage in the standard way.
Divide vegetables into individual bags. To each vegetable, except beets, add a tablespoon of olive oil. Put butter, tomato paste, a little sugar and salt in a bag with beets. Stir gently.
Vacuum the packages. Send them to the water bath for 3 hours.
While the vegetables are slowly languishing in their own juice, you can work on the base – beef broth. Wash the meat, put it in a pot of cold water. If you throw the meat into boiling water, the broth will turn out to be less rich. Add bay leaf, a few black peppercorns. Bring the broth to a boil, remove the foam. Simmer until the meat is done, about an hour and a half.
Take the meat out of the prepared broth. Cool it, separate from the bone, cut into portions. Strain the broth or simply scoop out the bay leaf and black peppercorns.
Mince the garlic. Open bags of vegetables.
The most interesting begins – we collect borscht. Heat the broth, but do not bring it to a boil. Put vegetables, garlic. Add sugar, salt, pepper, wine vinegar to taste. Meat can be sent there or put on plates.
Let the dish rest for 5-10 minutes. Serve borscht with sour cream and fresh herbs.
An interesting recipe – creme brulee with lavender Sous Vide
Creme brulee is a creamy dessert with a thin caramel crust. In the classic version, it is prepared with vanilla. The most delicate treat can be varied with other additives. Lavender creme brulee is an interesting recipe that deserves attention. The barely perceptible aroma of blooming summer, tart sweetness and comfort – it’s worth a try.
cream 33% fat – 300 ml;
milk – 100 ml;
eggs – 5 pcs;
sugar – 2 tbsp. spoons;
liquid honey – 1 tbsp. a spoon;
dried lavender – 2 g.
Combine milk and dried lavender. Bring the mixture to a boil, remove from heat. Add honey. After cooling, the milk must be filtered.
Turn on the sous vide, set the temperature. The water should heat up to 85℃.
Separate the egg yolks. Proteins for making creme brulee are not needed.
Add sugar to the yolks, mix. Then pour in the cream and milk. Do not use a mixer, as little air as possible should get into the mixture. Blend it with a whisk until smooth. Leave the mixture alone for 5-10 minutes.
Pour the mixture into a bag. Remove the air with a special packer.
Immerse the bag in preheated water for 60 minutes.
Open the package, pour the creme brulee into portion molds. Place in the refrigerator for an hour or two.
The main highlight of creme brulee is the caramel crust, but not every kitchen has a cooking burner. Prepare caramel discs in the oven. Grease a silicone mat or parchment with butter. Sprinkle the sugar in a thin, even layer. Use a mug or other object to separate the borders of the circles. It is important that the discs are of the correct diameter. Put the sugar in an oven preheated to 170 ℃ and keep until completely caramelized. Wait until cool, remove discs from silicone mat or parchment.
Place the caramel discs on top of the chilled creme brulee. Decorate the dessert as you wish. Enjoy a gourmet treat.
Sous Vide opens up opportunities for culinary creativity. With it, you can implement recipes of varying complexity – whether it’s a traditional first course or an unusual dessert. Cooking in Sous Vide is an exciting process that changes the way you look at familiar things.