Archive for the ‘SOUS VIDE’ Category

Sous vide chicken breast recipes

chicken-breast

Who doesn’t like chicken? You can fry, grill, broil, steam chicken and it will still taste delicious. The fear in cooking chicken, though, is in not thoroughly cooking it. When that happens, salmonella can be likely ingested. It is a bacterium from poultry that causes one to be seriously ill. The answer to this problem is sous vide, where food is vacuum sealed in a bag and given a water bath. Vacuum sealer is a much-needed equipment in sous vide cooking. It helps you protect your dishes perfectly. You wonder which is the best vacuum sealer for sous vide? Please read this guide for choosing sous vide vacuum sealer.

The art of sous vide

To make sure your chicken is thoroughly cooked inside, the best method of cooking to use is sous vide. In French, it literally means ‘under vacuum’. It is a process where the food is placed in a vacuum sealed bag, and then inside a temperature-controlled water bath. When the set time or temperature is reached, your food is all done. The art in sous vide is in the accurate temperature control, which is easy to achieve when using the right sous vide equipment. Read more »

Sous vide Salmon Recipe

sous vide salmon

Our family loves to eat salmon, and we recently discovered a grocer that has the best fresh salmon.  We have tried different types of salmon, various ways of preparing it, and have finally decided that our favorite way of doing salmon is by sous vide.

We discovered that grilling it makes it dry.  Pan-frying it overcooks the outside, but the inside can remain undercooked.   Sous vide is a method of cooking that evenly cooks the salmon, and does not dry it up, making it even juicier and tastier with the nutrients and flavors locked in.

Not all salmon are created equal

Using sous vide, we further discovered that the Coho salmon is firmer and sears deliciously.  The more delicate Norwegian fillet is supple and has a richer taste.  The secret when cooking salmon is the brining that happens before the sous vide.

King is the priciest variety, and is worth the price for its rich, buttery taste.  Pink salmon is mild and best when cooked fresh.  It does not freeze well. Read more »

My Favorite Sous Vide Equipments

sous vide equipment

We run a fairly small food catering business, and our specialty is ribs. Tender-juicy, melt-in-your-mouth, pink ribs that is beautifully seared in the outside. For the first time ever, I am going to share the secret of our ribs – sous vide cooking. For this process, I have my favorite FoodSaver vacuum sealing system that effectively seals in the food inside the bag when it goes into its sous vide water bath. This step is very important to ensure water does not get inside the bag and for the spices and flavors not to get out of the bag. If you are looking for valuable advices for choosing an appropriate Foodsaver model, we encourage you to come here: Best foodsaver reviews and comparion in 2017

sous vide ribs

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The French Art of Sous Vide

steak sous vide

For our anniversary, my husband and I splurged on a top-of-the-line meal in a French restaurant. I had the beef short ribs, and the presentation was amazing, so beautiful I was almost too afraid to touch it. But the tenderness and juiciness of the meat just made me forget my name. I am a fairly good cook, and I just had to find out the secret behind those melt-in-your-mouth ribs. I asked our waiter and he went to ask the Chef, and he came back with the secret: sous vide cooking.
steak with red wine

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