Tag Archive: sous vide

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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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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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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