Sous vide recipes

jenovat · 26 Jan 2016 at 23:53

What's your tip top recipes for Sous Vide style cooking?

f00b4r · 27 Jan 2016 at 12:58

http://svkitchen.com/ is also a great resource, they have stopped publishing new recipes but there is a wealth of stuff there already that is worth browsing through.

jenovat · 27 Jan 2016 at 23:02

Moses said:
Use this as a starting point, but experiment and decide what your personal preferences are,

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Link to the PDF

Is there anything in particular you're wondering about? Chefsteps is a great resource, then eg. http://www.greatbritishchefs.com has a bunch of stuff, etc.

Thanks! This is where I got started on my culinary adventure and I ended up getting a Anova circulator. I was more interested in peoples' personal recipes and if there's anything to try but I do need to brush up on my cooking skills

One thing that didn't tell me was the fairly high increase in electricity bills from cooking 48 hour pork!

jenovat · 27 Jan 2016 at 23:02

f00b4r said:
http://svkitchen.com/ is also a great resource, they have stopped publishing new recipes but there is a wealth of stuff there already that is worth browsing through.

Thank you! I'll give that a try since I've never seen that website before, do you have a sous vide circulator?

f00b4r · 28 Jan 2016 at 00:15

jenovat said:
Thank you! I'll give that a try since I've never seen that website before, do you have a sous vide circulator?

I have a Sous Vide Supreme that I got about 5 years ago, it is still going strong.

randomshenans · 28 Jan 2016 at 08:28

I want to use mine more, it's fantastic. I have the sancaire and the anova, though, I'd like the latest wifi anova I think I'd get **** for having 3 then!

f00b4r · 28 Jan 2016 at 08:57

It is great if you use for non-protein stuff too like making preserved lemons in a few hours, creme brûlée, garlic confit (if you don't have a pressure cooker), ice cream bases etc.

jenovat · 28 Jan 2016 at 09:58

f00b4r said:
It is great if you use for non-protein stuff too like making preserved lemons in a few hours, creme brûlée, garlic confit (if you don't have a pressure cooker), ice cream bases etc.

OOo now this is interesting, I might look into this a bit further. Thanks!

jenovat · 28 Jan 2016 at 09:59

Moses said:
The Chefsteps site also has a load of recipes (not all sous vide, but they're easy to find given it's basically anything with meat/fish ). You ask for personal recipes... but can't you basically just do any conventional recipe, cooking the protein sous vide for the suitable time/temp and adding it at the suitable time..?

Eg. I did something very much like this, recently,

http://www.bbcgoodfood.com/recipes/braised-ox-cheek-wellingtons-peppercorn-gravy

But used ox cheek I'd cooked sous vide ages ago and frozen. Defrosted it and chopped the cheek up, cooked onions, cooked mushrooms... added all that together with some of the jellied deliciousness from the bag and put all that in the (shop bought!) puff pastry. Forgot the prosciutto, which stayed lonely in the fridge until it got eaten (not long), but they were delicious.

You are right, I could use any recipe but was hoping for some more personal touches

But I've just been thinking about what I could possibly cook with my thing and it looks like my options are endless! I just need the time now to do it.

f00b4r · 28 Jan 2016 at 20:51

Oh and making liquers and infusing drinks (or oils) is easy too, you can make limoncella in a couple of hours too.
Check out the Sous Vide Supreme site for details (their food recipes were heavily on the side of caution but the other stuff is interesting).

jenovat · 29 Jan 2016 at 20:55

f00b4r said:
Oh and making liquers and infusing drinks (or oils) is easy too, you can make limoncella in a couple of hours too.
Check out the Sous Vide Supreme site for details (their food recipes were heavily on the side of caution but the other stuff is interesting).

Do you want me to spend all my waking hours researching sous vide recipes?! because that's how it happens

f00b4r · 29 Jan 2016 at 21:11

jenovat said:
Do you want me to spend all my waking hours researching sous vide recipes?! because that's how it happens

Yep

jenovat · 31 Jan 2016 at 12:59

f00b4r said:
Yep

Who's coming over for dinner then

I ain't cooking all this food for myself!

uv · 1 Feb 2016 at 08:03

I tend to use my anova for "lazy" cooking - it's great for no-fuss chocolate tempering, and you can cook salmon fillets straight from the freezer. It's also great for pre-cooking things like green beans which can then get sealed up into portions and then chucked into dinners at the last minute later in the week.

jenovat · 1 Feb 2016 at 16:04

uv said:
I tend to use my anova for "lazy" cooking - it's great for no-fuss chocolate tempering, and you can cook salmon fillets straight from the freezer. It's also great for pre-cooking things like green beans which can then get sealed up into portions and then chucked into dinners at the last minute later in the week.

I get that sentiment but lazy cooking doesn't have to be bad cooking. The beauty of sous vide is the increase on the margin of error on any type of cooking and can make difficult things easy for everyone

But I feel you already get that.

oli collett · 1 Feb 2016 at 16:32

uv said:
I tend to use my anova for "lazy" cooking - it's great for no-fuss chocolate tempering, and you can cook salmon fillets straight from the freezer. It's also great for pre-cooking things like green beans which can then get sealed up into portions and then chucked into dinners at the last minute later in the week.

I really need to try the chocolate tempering - something i've always wanted to do but always looked difficult!

jenovat · 18 Feb 2016 at 15:36

If you do try it, post some pictures for us to see!