Recipes tagged with « Sous Vide »
Sous Vide Flank Steak Twist
Flank steak cooked sous vide at 56°C for a tender medium rare. Grilled rainbow carrots replace usual orange ones. Creamy goat cheese herb spread swaps the fresh cheese for tang. Lemon zest added to boost brightness. Quick sear on hot grill after sous vide locks in crust with rosemary aromatics. Technique focuses on visual cues like crust color and carrot char to gauge doneness. Hose off grill post-finish to avoid flare ups. Aromatic rosemary adds pine notes during cooking. Alternative herb suggestions included. Avoid overcooking by respecting temps and timing. Practical solutions for bags and airtight seals. Framework flexible for home or pro kitchens.
Sous Vide Turkey Bacon Roll
Turkey breast wrapped in pancetta infused with fresh rosemary cooked sous vide at 62 °C for 3 hours 10 minutes, finished on grill to crisp bacon and develop char. Moist, tender interior with savory herb aroma. Replaces bacon with pancetta for richer depth; rosemary instead of tarragon for earthier twist. Adjusted salt quantity and timing to balance seasoning. Visual cues highlighted to master doneness and texture.
Sous Vide Duck with Roasted Potatoes
Duck magrets cooked sous vide at medium temperature with golden roasted potatoes and sautéed chicory. Uses pecan oil instead of olive, and maple syrup in the sauce for a subtle smoky-sweet hint. Potatoes infused with rosemary replacing thyme. Cooked in two stages with controlled temperatures to retain texture and juiciness. Ends with pan sear for crisp skin and caramelized potatoes with nutty pistachios on top. Balanced, textured, straightforward technique for no-fail results.