Recipes in Sous Vide

Sous Vide Chicken In A Honey and Soy Glaze

This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook – a book I thoroughly recommend. I was a little apprehensive when I put this together because the mix of flavours did sound a little complex but they come together nicely and, in the centre of the dish, you  have a beautifully cooked piece of chicken. Buy a whole chicken for this – portion the chicken into breast, wing and leg meat and make your stock from the carcass – it’s a much more economical way of cooking as you’re bound to have leftovers. Here’s what you’ll need For...

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Sous Vide Ox Cheek

I’ll cut straight to the point with this one. If you’ve Googled “Sous Vide Ox Cheek”, the numbers you’re interested in are: 75c for 20 hours. If you’re interested in the rest of this dish – here are the details: Ox Cheeks – cheap, full of flavour and incredible in texture if you cook them right. I’d read a few different cooking times for Sous Vide Ox Cheek with the trend seeming to be for a higher temperature and shorter cooking time. This seems a little odd to me – Ox Cheeks are certainly a prime slow-cook cut so why not...

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Sous Vide Rack Of Lamb

Following on from my review of the SousVide Supreme I thought I’d detail the first dish I cooked using it. Most reviews I’ve read of first experiences with the SousVide Supreme will involve cooking steak. Nothing wrong with this of course but I thought I’d try something a little different – Sous Vide Rack Of Lamb. OK, I admit I’m still cooking a piece of meat but hopefully it’s a slightly different angle for those of you looking to learn about cooking using this method. For the Sous Vide Rack Of Lamb  The meat was seasoned lightly and vacuum sealed along with...

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Ramen

I had been resisting posting a ramen recipe – it seems anywhere you turn in the food blog world at the moment you’ll be faced with a ramen of some sort. But then I thought – sod it – ramen is good.. ramen is very good – I HAD to do ramen. I had to EAT ramen. My ramen is unashamedly taken from the Momofuku  cookbook (if you like ramen, go and buy that book – it does a much better job of explaining ramen than I can) but I’ve tried to simplify things, very slightly, to a point that it...

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Pork Belly With Leeks & Prunes

This was a relatively quick & easy meal. I put the pork on the day before in the Sousvide Supreme so I only had to worry about the veg when it came to Sunday evening. Leeks with prunes, I decided, would go well with the rich pork belly – the buttery silkiness of the leek and the deep sweetness of the prunes. A squeeze of lime to send it on its way and we’re good to go. I made a chicken stock gravy to go with it and big old pile of mashed potato but you could get away without either...

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Sous Vide Brisket

A cheap, tough piece of meat – brisket requires a nice slow cook to allow that toughness to give way to beautifully moist, fall apart meat. Cooking in the Sousvide Supreme allows you to cook the brisket for a couple of days at a low temperature – 56.5c. What to serve it with? Earthy flavours were the direction I took – a beef and mushroom sauce to coat the meat. Cannellini purée to add a nice nuttiness. Earthy beetroot with a slightly sweet twang and wonderfully sweet parsnip crisps to add a nice texture to the dish. Here’s what you’ll need For the...

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48 Hour Sous Vide Ribs

There’s obviously a reasonable amount of planning ahead when cooking your dinner for 48 hours – you need to anticipate what sort of food you’ll fancy eating in 2 days time. Nothing to worry about here though – is there ever a time when you don’t fancy eating a rack of Sous Vide Ribs? I think not. The process was made possible by cooking the ribs at a low temperature in the SousVide Supreme. You could of course cook them covered in a low oven but the benefits of cooking in a temperature controlled water-bath are many – You can...

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SousVide Supreme

To say I’ve been looking forward to trying one of these machines is somewhat of an understatement. I’ve been experimenting with cooking in temperature controlled water for a while now, not always successfully. So – the prospect of getting my hands on a SousVide Supreme and being able to accurately and reliably cook at a controlled, consistent temperature has had me dreaming of perfectly cooked steak, fall-apart-amazing ribs and wonderfully moist and flavoursome fish.. not to mention all the other ingredients I’ve read about that benefit from a session in this neat little box of tricks. If you’re not familiar...

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