Showing posts with label sous-vide. Show all posts
Showing posts with label sous-vide. Show all posts

Sunday, 13 April 2014

Roast Chicken Sous Vide way





It’s been quite exciting times experimenting with cooking sous vide. I like a roast chicken diner  for  two reasons. Firstly, it’s such a warming homely dish and secondly, the use of leftovers for another meal. I looked in to how to cook a whole chicken sous vide, I didn’t find anything on roasting subject, but found on pouching and I also learned that each part of the chicken cooks at different times and temperatures on sous vide. After much deliberation, I made some mental maths, now that is dangerous since I am not good at it! Anyway, I came up with a few possibilities based on my findings. 

First attempt,  I pouched the chicken for 6 hours at 60C  as per my finding online and it didn’t worked for my taste, the meat doness wasn’t quite what I was expecting, it was a bit too pink and juices weren’t running too clear. Next experiment I poached another chicken for 7 hours at 62C, every degree counts on sous vide, and bingo! It was perfect! The meat is moist, juicy and the chicken still just about holding it’s shape. It looked quite pale, but after a good 5 minutes under a very hot grill, you just want to crisp up the skin and not to cook the chicken. It looked very appetizing. I tried the blow torch method and it didn’t look that great.  I also sous vided the vegetables. The onions taste so good and sweet afterwards, I made an extra dish, onion puree. Don’t worry about unpleaseantt breath. Here is a recipe good if made on the day or in-advance for a stress-free roast chicken meal. 

View the full recipe at the Great British Chefs blog
 

Monday, 24 March 2014

sous vide pork osso buco with wild mushroom pearl barley risotto- cook off recipe

I have been experimenting and testing recipes using the Sous Vide Supreme for the last few weeks using delicious meat provided by Donald Russell. Sous Vide is such a good kitchen equipment to have. I don't think it's suitable for every ingredient unless cooking in huge quantities.  You have to plan in advance your menu and logistics. This kitchen gadget is not cheap but I hope it will become more and more accessible because it's brilliant! 
As part of the food bloggers cook off I have finally decided on my recipe. I love Italian food, my inspiration was the risotto dish using pearl barley, instead of the traditional Arborio, Carnaroli, Maratelli and Vialone Nano to name a few. After many testings and tastings  I decided to pair it with pork osso buco from Donald Russell.
Here is a very tasty recipe:
Pork Osso Buco and wild mushroom Pearl Barley Risotto - RECIPE
Yield: 2 people (main dish/Primo) 

Ingredients: 
Osso Buco
700g of Pork Osso Buco (4x osso buco)
1 garlic clove, minced
salt and pepper to taste
100ml of white wine 
15g of butter
8 juniper berries
handful of parsley, chopped

Risotto 
100g pearl barley
1 garlic clove, minced 
500ml of cold chicken broth, I used a homemade*
1 teaspoon of salt
1/2 cup of white wine (100ml)
20g of wild mushrooms
30g of Parmegiano Reggiano, grated
30g of butter- divided in two equal portions

Method

Osso Buco:
1) start by preparing the sous vide (water bath): add water to it and set the temperature, in this case 70C
2) while waiting for the water to reach the desired temperature, prepare the pork: place them into the small sous vide pouches, 2 per pouch,  add salt and pepper to taste and the juniper berries; vacuum seal the pouches.
3) by now the sous vide should have reached the desired temperature, if not wait and when it reaches 70C, set the timer : 24 hours of cooking.
4) place the pouches into the sous vide, close with the lid provided and let the machine do it's magic.
5) If you plan to eat straightway, about 60 minutes before the end of the osso buco cooking time, start making the risotto (directions below). Otherwise, once ready, chock freeze the meat in their unopened pouches, place them in the fridge for a couple of days or freeze until needed.  Defrost them and reheat the meat and make the sauce:
6) once its cooked, take the pouches out of the sous vide and cut open the pouches on a deep bowl, drain the juices to make the sauce and reserve the osso buco
7) the sauce: place the osso buco juices in to a pan, add the white wine and reduce to 1/4, add the butter cook for a further 3 minutes and parsley.
8) while the sauce is reducing, place the osso buco under a very hot grill and sear each side for 30 seconds only, until mahogany brown color is reached. You could use a blow torch or pan fried it, however, in this case the bone get's in the way when pan frying. 
9) serve immediately with the sauce.

Risotto
1) place the pearl barley in a saucepan and cover with cold water, soak for 5 minutes, drain and rinse with cold water.
2) place 15g of butter and fry the minced garlic in another pan, until tender
3) add the pearl barley, add the cold 500ml of chicken broth, salt and simmer for 45 minutes
4) after 45 minutes, add the 100ml of white wine and simmer for another 10 minutes
5) add the Parmeggiano Reggiano grated and wild mushrooms
6) check for salt and add freshly milled pepper.
7) serve dusted with more Parmeggiano Reggiano and pork osso buco.


 Disclosure 1: The Osso Buco in this recipe was provided by Donald Russell and the Sous Vide was provided by Sous Vide Supreme in order for me to test, practice and take part in this competition, which will give one reader the opportunity to win a Sous Vide Supreme and Donald Russell voucher (details below).  I received no further payment and all views are my own.


for a chance to win a Sous Vide Supreme and Donald Russell products click here for details of  public vote:  Sous Vide Supreme
Facebook fans of Sous Vide from Europe, US and Canada can participate in the voting, where Sous Vide operates.  Any further query please  contact Sous Vide Supreme on their facebook page.

Public vote timings:

Start: March 26th, 2014, 9.00AM GMT
End: March 31st, 2014. 6pm GMT.
4) Winners announced on Facebook: 31st March 2014, 6pm GMT

Disclosure 2: I, Rosana McPhee, am not responsible for the delivery of the prize, or from any loss or damages relating to the prize. Once the winner is announced, any issues relating to the prize is a matter entirely between the winner and SousVide. I am not responsible for any loss, damages, injuries (financial or otherwise)  or inconvenience related to the winner not receiving the prize or that result in any way from acceptance of the prize. By participating in this competition, the winner authorises SousVide to publicly announce their name on social media, including their twitter and facebook handle. 




























Thursday, 13 March 2014

Experimenting with Sous Vide Supreme and Donald Russell

So now that I got hold of the latest gastronomic craze, I have been trying and testing recipes using SousVide Supreme and the meat from Donald Russell. Vacuum packing cooking aka SousVide is a modern convenient way to cook by extracting air and if necessary store food in their vacuum-sealed pouches preserving textures, flavours, nutritional value and  extremely effective way to preserve the freshness of many foods. Excluding oxygen not only preserve the appearance, it also keeps the savour of meats and seafood and smelling fresh for longer by slowing oxidation. Cooking, storing, and reheating meats and seafood in vacuum packaging will keep them fresh and delicious.


With some traditional cooking techniques, if you get distracted or forget timings (I am guilty!)  the food will either be under, or worse, overcooked. The ability to cook food for long periods of time at precisely controlled temperatures can provide various appealing textures that are impractical, or even impossible, to achieve using conventional cooking techniques.  
There's a very useful book and manual that accompany the whole package. It has lots of tips about timings to get everyone started and some nice recipes too.

consistence  
SousVide affords precise temperature control provide ease results over and over again. Traditional cooking techniques can be difficult to control the cooking temperature. SousVide makes it possible to be very specific about the degree of doneness that you prefer.
SousVide cooking food at the temperature selected, and waiting until the center of the food reaches balance with that temperature avoids having the food overcook after you've stopped the cooking process. With other cooking techniques, the surface of the food is most of the time much hotter than the core temperature, and thus, it's critical to time things correctly and allow for the inevitable cooling of the surface and increasing temperature at the center. Consistency comes in other forms too: portion size, product quality, wholesomeness, and food hygiene—all important whether you're cooking in a busy restaurant or at home for your family and friends.  

Convenience
Consistency comes in other forms too: portion size, wholesomeness, product quality, and food hygiene—all important wherever you're cooking. Sous vide can help with the logistics and make life easier to prepare a meal by allowing you to cook all, or parts of the meal in advance. 

Saving
The use of inexpensive cuts or some vegetable is where the convenience of sous vide cooking shines. Plan temperature, prepare/season, seal, cook at appropriate timing, serve or refrigerate  for a few days or freeze until you're craving something out of the ordinary and in a hurry. Creative possibilities are especially compelling aspects of sous vide cooking. 

Endless possibilities: cooked medium-rare or well done meats evenly; vibrant and perfect vegetables; tender, juicy chicken breasts; any on the bone cut with meat falling off the bone, eggs, even scrumbled eggs, see my experients, it has been a full on sous vide craziness in my very small kitchen. It's been fun! 


my experiments
While waiting for the delivery of Donald Russell meats, I couldn't wait and I started experimenting with the sous vide supreme by cooking eggs in their shells, for that reason they don't need to be vacuum packed.
First for quick results, all pending how you like your eggs in high temperature

quick method: 75C for 18 mins-  hard boiled
75C for 15 mins - very runny 
cooked at 74.5C for 13 minutes 

cooked at 74.5C for 13 minutes -  nice running egg to my taste

Second experiment, cooking eggs sous vide in low temperature for long time


egg cooked sous vide at 63.5C for 60 mins


egg cooked sous vide at 63.5C for 60mins - firm yolk, concentrated taste - nice!


egg cooked sous vide at 63.5C for 45 mins
63.5C for 45 mins - runny yolk, again amazing taste, perfect for my taste
Sous vide cooked eggs are delicious with a concentrated savour
2 eggs, 1 tbsp semi-skimmed milk, 1tsp heavy(double) cream, 1 tsp of butter, salt and pepper cooked for 22 minutes at 75C, shaking the pouch every 3-4 minutes


result: perfectly cooked scrumbles eggs drizzled with truffle oil
I was trilled when the  Donald Russell order arrived, I tried the grass fed Lamb foreshanks from Donald Russell at 60C for medium doneness and 4 different timings. 
vacuum packed
finished result - cooked at different timings


 12 hours cooking - pink inside, flavourful, thoroughly cooked  and still a bit firm 
48 hours cooking - pink, flavourful, juicy and falling off the bone - to my taste is perfect!


same cut of meat, same cooking temperature, different timings = four different textures

Vegetables/side dishes
Onions : 80C for 1&1/2 hours on sous vide, delicious and sweet result, brilliant result


plantain : first fried and then packed in the sous vide pouch ready to cook,
80C for 1&1/2 hours in the sous vide




Plantain cooked at 80C for 2 &1/2 hours on sous vide, ready to serve


Pumpkin: 80C for 2 &1/2 hours on sous vide- turned into a puree by mashing/massaging inside the pouch, no further washing up to be done. Great!

Some menu ideas based on my Brazilian heritage, all ingredients cooked using sous vide method
Ox cheeks cooked on sous vide for  48hours at 70C served with the pumpkin puree - perfect!
all sous vide : lamb foreshank shredded was cooked 60C  for 48 hours and cassava cooked 82C for 4 hours and then sautee in butter. Excellent result!
sous vide lamb ( 48hours at 70C) and artichoke (70C for 3 hours)  on wet polenta - amazing!

The Competition:  vote and you have a chance to win a sousvide supreme!
1) the competition will be hosted on the Sousvide Supreme web site and Facebook page.  Facebook fans of Sous Vide from Europe, US and Canada can participate in voting, where Sous Vide operates. There's also a prize for one lucky voter.
2) For complete info and rules: sousvide vote rules

3) Public vote timings:
Start: March 26th, 2014, 9.00AM GMT
End: March 31st, 2014. 6pm GMT.
4) Winners announced on Facebook: 31st March 2014, 6pm GMT
5) disclosure 1: I, Rosana McPhee, am not responsible for the delivery of the prize, or from any loss or damages relating to the prize. Once the winner is announced, any issues relating to the prize is a matter entirely between the winner and SousVide. I am not responsible for any loss, damages, injuries (financial or otherwise)  or inconvenience related to the winner not receiving the prize or that result in any way from acceptance of the prize. By participating in this competition, the winner authorises SousVide to publicly announce their name on social media, including their twitter and facebook handle.

6) disclosure 2: The meat in this post was provided by Donald Russell and the SousVide Supreme was given to me by Sous Vide Supreme in order to be tested, practise and for me to take part in this competition, which will give one of the readers the opportunity to win a Sous Vide Supreme and Donald Russell voucher (details above).  I received no further payment and all views are my own.

Monday, 3 March 2014

Sous Vide, Donald Russell and a gourmet competition

I have been eyeing a SousVide machine for ages, but apart for being a bit big for my tiny kitchen, if it would be cost effective as I wasn't sure how much I would be using it. I had seen countless recipes and reviews but never took the plunge. So needless to say that I was thrilled when just before last Christmas I was approached by the SousVide people to take part on a bloggers competition in conjunction with the lovely people of Donald Russell, who will be providing delicious cuts of meat for the bloggers to test and try the SousVide Supreme at home. You can read more about Donald Russell here

The 'Sous Vide' is a French term that means "under vacuum".  It consists in the art of vacuum packing the food and place it to cook in a water bath at a controlled and consistent temperature. The technique has recently been popularised with the advent of the molecular gastronomy, but is already being used by the food industry since the second half of the twentieth century. In fact, it is believed that the method has been described by Sir Benjamin Thompson in 1799! In the 70s, Chef Georges Pralus, the French restaurant Troisgros (Pierre and Michel Troisgros) applied the method to cook foie gras. This method is generally used in high-end restaurants kitchen which utilise lower temperatures to cook  for prolonged periods. The food retain it's texture, juiciness, intensify flavors and minimising costly shrinkage of expensive ingredients. One of the many advantages for cooking Sous Vide is that the food will never overcook and it never losses it's nutritional value. 
It's a gentle way of cooking,  the constant low temperature of the hot water bath heats the vacuum-sealed pouches that contain the ingredient and allows the slowly, precisely and steadily cooking of the food.  It saves money, buying a cheaper cut of meat and cooking it SousVide will make them so tender you would think it's a prime cut.  
Donald Russell : Pork Osso Buco, Ox Cheeks and Lamb Foreshank/shanks, well packed in dry-ice, if the box  remains unopened, the items should stay frozen for up to 72 hours from dispatch, so should be fine until the end of the today of delivery and  possibly till next morning. Clever!
 
SousVide supreme was created for the domestic kitchen - a tabletop size. Therefore, we can now achieve professional chef results at home. It inspires the home cook to produce nutritious and gourmet food for family and friends with ease with impressive and perfect results every time. 
It also helps with meals planning, you can cook various pouches at the same time, chock freeze and use them at a later date.  It also makes the logistics of entertainment effortless. 

Season - Seal - Simmer - Serve! 

The product:
Water Oven
Sous Vide Pro Vacuum Sealer
Sous Vide food pouches 
Sous Vide for the Home Cook Book and a Temperature and Cooking Time Reference Guide by Food Type.  
It's very useful to read the material, book and manual that accompany the whole package. It has lots of tips about timings and some nice recipes too.



I am looking forward to start cooking with this device. Keep voting for a change to win, competition details as follow:  


1) the competition will be hosted on the Sousvide Supreme web site and Facebook page.  Facebook fans of Sous Vide from Europe, US and Canada can participate in voting, where Sous Vide operates. There's also a prize for one lucky voter.

2) For complete info and rules: sousvide vote rules


3) Public vote timings:
Start: March 26th, 2014, 9.00AM GMT
End: March 31st, 2014. 6pm GMT.
4) Winners announced on Facebook: 31st March 2014, 6pm GMT

disclosure: I, Rosana McPhee, am not responsible for the delivery of the prize, or from any loss or damages relating to the prize. Once the winner is announced, any issues relating to the prize is a matter entirely between the winner and SousVide. I am not responsible for any loss, damages, injuries (financial or otherwise)  or inconvenience related to the winner not receiving the prize or that result in any way from acceptance of the prize. By participating in this competition, the winner authorises SousVide to publicly announce their name on social media, including their twitter and facebook handle.


Wednesday, 26 September 2012

Kitchen envy at Eletroclux Grand Cuisine

Appliances and kitchenware got a professional makeover by Electrolux. Their pioneering culinary system, Gran Cuisine,  was launched last week. The event lasted a week and the latest system was introduced by Electrolux and Weber Shandwick to the press, food bloggers, architects and interior stylists in the very exclusive The Royal Geographic Society. The system is the first and only professional cooking collection tailored for the world's most exclusive homes.  
Pretty Garden at The Royal Geographic Society
 
This sleek collection consists in a grand hob, a blast chiller, combination oven; conventional and steamer, the time machine for cooking. A vacuum sealer, Induction Zone, round induction zone bespoke ventilation and sear hob complete the collection.  The advanced technology in this appliances allow cooking well in advance by cooking the dishes to 90% readiness. The combination oven has been programmed to cook recipes to precision and you can upload your own recipes to it as well for an efficient result. Below: blast chiller and combination oven (conventional oven and steamer)




The Sous-vide is a precision vacuum sealer. It can vacuum seal to make easier to cook  dishes under very low temperatures to produce even cooking. You control the vacuum from 50% for cooking purposes to 100% to preserve fresh fruit and vegetables. 
The Induction Zone, is a large surface of induction cooktop with high power that gives you flexibility when cooking.  The bespoke ventilation, makes easy to enjoy cooking without lingering aromas. Gas Hob, the flames automatically adjusts the size of the pan you place on top with precise control.  The sear hob, a deep chrome-plated stainless steel surface which allows for multiple cooking without taining the different ingredients on top. Surround induction zone, a powerful curved, think 'stir-fryer', induction heat that effortless steams and fries.

Induction Zone:



                                                                  Gas Hob:
 The sear hob:

 Surround Induction Zone:
The stand mixer,  reminded me of my mothers old mixer, it is very robust and professional looking.  From kneading bread, to mix a cake batter to making pasta. Its a very professional and high-end gadget.  This appliance will be available for sale at Selfridges in October 2012.

The big appliances are available direct from Electrolux or through architects or interior designers.  Electrolux, will provide a chef to show you and your guests how to use the appliances too.  Prices varies from £1600 to around £17,000 per appliance excluding VAT. The whole range will set you back £65,000. When I grow up I want these appliances!


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