Ask Jason: How to Use Ziploc Bags for Sous Vide
Using ziploc bags with sous vide is the cheapest and easiest way to seal your food. Plus it's easy to get all the air out using the water displacement method.
5 Dessert Tips from Modernist Cuisine at Home - Modernist Cuisine
The last chapter in Modernist Cuisine at Home is devoted entirely to custards and pies, and is comprised of 55 recipes, including more than 40 variations. Here are some of our best tips for turning out delectable desserts every time this holiday seasons. Follow our advice to not only save but enhance your sweet creations. […]
Sous Vide Lobster Tail Salad with Sous Vide Poached Egg
Cooking the lobster tail sous vide in this traditional salad like recipe ensures you’ll have a firm meaty bite without the rubbery texture that comes with over cooking. The real gem in this recipe…
Cook Sous Vide Tonight: What You’ll Need
You don’t need special equipment to cook sous vide at home. Use this hack to start making amazing meat and veggies tonight!
With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the …
The Fast, Easy, and Tech-Free Way to Sous-Vide Salmon
You don't even need a sous-vide to make this SIMPLE Sous-Vide Salmon with Sorrel Butter for your next weeknight dinner. This recipe is so EASY and yet so impressive. If you're just testing the waters of sous-vide and are looking for a beginner recipe, give this a try. You'll need: butter, sorrel, lemon and salmon fillets!
Ingredients 1 lb. asparagus ( break ends off because they are tough, bend asparagus until they snap and break. The tough part will break off) 1 tbsp. roasted red pepper and garlic flakes 1 tsp. sea salt 1 2 tsp. Olive oil 2 tbsp. butter 1 lime cut into 6 wedges Place in vacuum seal bag When sealing ensure that asparagus all lay flat Set immersion circulator to 135 F Cook for 1 hour
How to Cook Sous Vide Carrots - Great British Chefs
Cooking carrots sous vide prevents all the flavour and nutrients leaching out, resulting in crunchy, flavoursome carrots every time.
Garlic confit. Youve probably heard about it. The first time I did it was many years ago when I was reading the french laundry cookbook. Its been a long time since and sous vide garlic confit its probably the gentlest and the easiest way to achieve it although if you know how to tame your stove's flame go for it. 5-6 hours at 85C in the water bath should do it. Add some olive oil thyme and rosemary. Spreads like butter and tastes amazing. Happy Monday! . . . . #chefstalk #chefsoninstagram…