Go to the Article: Beyond Steak and Salmon
In the images above, the 1st is chicken live mousse, but I can't seem to identify the others. I am particularly interested in the 3rd image, could you tell me where to find the recipe? I am particularly interested in what the black puree is!
Yeah, the last two images caught my attention, too. Where are the recipes?!
The 2nd image appears to be a custard of some sort...yes, definitely want to know what all four are!
I'm also interesed in what the black puree is, could it be black bean puree?
Yes puree is beluga lentil!
We do not have published recipes for the last two images. The 3rd image is sous vide black cod with lentil puree and charred belgian endive. The last image is sous vide lamb leg then roasted to finish. Served with roasted potato.
Awesome! I love using black ingredients, and I haven't thought of using beluga lentils. My fingers are crossed for a published recipe on the lentil puree!
Cool, I'm Salvadorian and we have lots of black beans, that we make purees out of. Thanks
Any chance of a description of the steps for the lamb leg?
When I made the lentil purée I cooked them stove top in water until tender. Strained the water out and blended with just enough water to create a vortex, then added 0.1% xanthan gum and squid ink for color. Season with olive oil and salt.
We cooked the lamb leg at 55 °C for 24 hours and did a final roast at 260 °C for about 10 minutes. The baby potatoes were halved, tossed in oil and oven roasted at 176 °C until fork tender. While roasting, we minced up garlic and toasted it off in olive oil until golden brown. When the potatoes finished roasting, they were tossed in the toasted garlic oil and fresh rosemary and seasoned to taste.
Thank you very much - I look forward to trying it.
Now if my Anova would just get shipped LOL.
Hang in there Mike haha.
I know how you feel!
Just imagine the possibilities for Salvadorian tostadas with rare, SV beef. Or SV carne adobada...
I just walked into my local Sur La Table store, and 10 minutes later walked out with a Sansaire in hand. No waiting. I'm so happy. ;-)
Very useful content!
I just got my anova circulator in the mail and I've been super happy with my results so far but does anyone know how accurate the temperature is? My other thermometers read different from what's shown on the circulator so I have to assume that all of my other cheap thermometers are wrong and my anova is the accurate one.
I have the same issue with my Sansaire. The setting varies widely with what I'm getting from a cheese thermometer. I'm not certain it's not defective....
My diy immersion circulator
Hi Everyone,
Has anyone tried to cook sushi rice in a sous vide bag with controlled temperature, time and hydrating water? I've run a few tests but ended up with a mushy texture. Is there anyway to limit the starch release like precooking? temperature control?
I have the older style Anova (non smart phone version) and it's always 100% accurate when checked against my Thermapen. I recently replaced my Thermapen so I assume it's reading accurately.
Hello, I need support to know what time and temperature do you recommend for cooking half head of lamb of 600 gr. I also need some help for sous vide cooking of beef tongue rationed in 500gr and 5 cm of thickness per bag and 2 octopus-leg bag of 600gr.
I want to show you my "home-made" water bath with a Polycarbonate tank and thermo-isolated EPE modified boxfor Anova Precisión Pro model. I hope you like it!
Thanks in advance and congratulations for your amazing website
I don't mean to offend, but, I've gotta ask why you'd want to do that? Just curious.
Great course. I can't wait to try more ways to cook sous vide. My first foray was trying (once again) to cook a grassfed rib eye that my husband would actually enjoy. WhooHoo! Finally! We had steak as tender as the grainfed kind, but using local meat. I've been at this for years, scouring the blogs and I never ran across the suggestion to sous vide. But understanding the principle behind it, made me think that this might be the answer. Even with my first battles to keep the temp steady (without any fancy equipment), I have produced grassfed steaks that are so far superior to any other method, I'll probably never go back to them.
Now on to seafood!! And vegetables! And oh, my, my, crème brulée!
Thanks for upgrading this course - you guys listen to (positive) criticism and overdelivers - cool
Is it possible to cook chiken breast sous vide then freeze them and when needed defrost on the sous vide at the same temperature they where cooked 140F does this affects the quality of the product? Can I do the same for beef tenderloin medallions?
For short-cook items like tender cuts, if you cook them once, then freeze them, and cook them again, you're essentially just cooking them twice (and it takes twice the amount of time). You may as well bag up your chicken breasts or beef medallions with herbs, freeze them, and then cook them when you're ready. It'll take the same amount of time.
How long should I cook English roast steak sous vide and what temp should I use?
Hi, looking forward to lessons
Looking forward to taking this Advanced Lesson!! I am sure its going to be EPIC!!
Hi. I have only had my Anova circulator for about a month but I am cooking a really cheap cut of beef (top sirloin) included in a Blue Apron meal and wanted to know the best method. The steaks are not very thick approx. 3/4" (4.5 oz each) and are small. I want to quickly sear for a crust and then cook. We prefer medium rare. Do you have any recommendations on temp/time? From my research I have found 129-134 anywhere from 1 to 4 hours. Also, should I sear without seasonings?
Any recommendations on the quickest way to defrost? Can you place a frozen chicken breast or 1" steak into a bag then submerge into a sous vide bath?
I almost never remember to pull chicken breasts or ground beef out of the freezer the night before/morning of, so I am always using my sous vide machine to defrost the meat. I set the temp anywhere from 80-85 ºF and pop the package(s) into the bath for ten to twenty minutes; although that temperature range is firmly in the danger zone, I don't believe that the meat stays there long enough for harm to occur. As a bonus, it's much more ecologically friendly than running the faucet in the sink for that length of time – especially since I live in the desert – and does a better job of it to boot. If I get home around five I can usually have dinner ready by 5:45 to 6:00, including defrosting time.
Hello, could you chefs uploald the recipe for the black (beluga) lentil puree ? I try to make it but it doesn't work.Thanks
Any concerns about cooking with plastic??? Many try to avoid cooking with this due to health concerns.
Hi Jessica, thanks for your question! We believe not only that cooking sous vide is safe, but also that it may reduce the risk of errors often associated with foodborne illness, such as mishandling food or not allowing it to reach the recommended internal temperature. That said, we recognize that cooking food in plastic is concerning to some people. We totally get it—there have been some alarming reports about heating some types of plastic, and the studies, which sometimes conflict with one another, are also often oversimplified in the news. While we cannot predict what may be discovered in the future, we can assure you that we read the research closely, we understand the science, and we believe the risk involved in cooking food at low temperatures in high-quality plastic bags is extremely small. If we didn’t believe that, we wouldn’t encourage you to use them and we wouldn’t use them ourselves when cooking for our families and friends. Want to learn more? Check out our complete guide to sous vide safety and sustainability.
Hi Dani! I checked with Chefs Ben and Nick about this and they recommend cooking 300g beluga lentils in 900g of water until very tender, reserve cooking liquid, blend them with 10g squid, 3.5g salt, 40g butter and 50g olive oil until creamy. Add reserved cooking liquid as needed for consistency. Season with pepper to taste and enjoy!
Thank you so much. Really appreciate. I will post a picture from the meal.
Joule is only available outside US in late 2016, can it be early ? can't wait to get one
Hey folks, I have been trying Sous Vide but the results are nothing to brag about. The chicken and steak that I made have more of a braised texture, something that I'm not fond of. Am I missing something? I mean why Sous Vide when I can grill stuff and get a better taste?
What temperature were you cooking your steak and chicken at?
I just saw Ziploc bags at Target that say, "BPA Free". I share your concern regarding the use of plastics. Best! 😆
Interested
10 g squid........or 10 g squid ink?
sous vide is all about time and temp. Typically Ill do chicken legs at 55c for about 3 hours and they are exceptional. Breasts mayb 65 for 1 hr if I remember correctly. I dont ever sous vide steak, but If I was going to Id probably do it around 45 c for an hour maybe less. also, make sure you're throwing t=some butter and herbs in the bag with that stuff. Id actually cure my chicken legs before cooking to get sufficient salt into the meat.
If you are doing meats, it would be safe to do it no lower than 50C. Otherwise, bacteria would not e killed, and if someone has an impaired immune system, this may cause health issues.
Check this link, ChefSteps has the map for it:
https://s3.amazonaws.com/chefsteps/static/ChefSteps-Map-of-Sous-Vide.pdf
What is the perfect temperature to sous vide a pork belly and for how many hours?
John For Steak I use 53-55°C for tender cuts (tenderloin, Ribeye)for 1.5-3 hours. And 55-58°C fer toughter cuts Short Ribs, Ossobuco, Picaña, Top Sirloin) 2-18 hours. I prefer to put some salt, peper and oive oil on the bag and Final sear in a iron cast pan with buter and a crushed garlic clove. belive me is much beter than any other metod. ue the table https://s3.amazonaws.com/chefsteps/static/ChefSteps-Map-of-Sous-Vide.pdf
I recommend to not Sous vide pork belly. The fat doesn't render as well as it dose in an oven. That’s my opinion, but if you really wanna do it 73degrees Celsius 24-hours, brined for 1-3 days prior.
hey guys, can you recomend some way to recycle the vacuum bags or ziploc bags ?
Hi for @ 2 inch 80-100 g of beef tenderloin Medallion what tine and temp would u recomend.pre or post sear?
