So, you’ve taken the plunge. Literally. You have a full scale sous vide machine and you want to know what to do. You want to know what you can do.
Sous vide is a French term and technique for sealing foods in plastic and then cooking long and slow in a water bath. How long and slow? Well, for this Eggs Florentine with Asparagus Spears, those eggs are cooked at 146°F for an hour and fifteen minutes.
Or you can do a Fruity Stuffed Pork Tenderloin with Rosemary. Cooking time sous vide style is two hours.
These recipes come from The Complete Sous Vide Supreme a new cookbook devoted to this technique. The 80 recipes here cover every meal aspect:
- Appetizers
- Poultry
- Meat
- Vegetarian
- Desserts
Literally anything and everything can be cooked sous vide, but you do need some serious professional recipes to launch you on this path. That’s the value of this cookbook. There’s a short but intense starter section, complete with step by step photos, to show you exactly how to package and cook ala sous vide.
The recipe ideas here serve two purposes. Each gives you a lovely dish. But each also is learning experience: what you can cook and how long it takes. Pretty soon, you won’t be just following the recipes. You’ll be venturing off on your own in sous vide land.
Here are some of the other recipe ideas in this book:
Red Pepper, Lima Bean and Tomato Soup with Chorizo
French-Style Cod with Rich Tomato and Olive Sauce
Hoisin Chicken and Beansprout Pancakes
Chicken and Apricot Tagine with Couscous
Lemony Turkey and Broccoli Stir-Fry with Toasted Cashews [yes, there is a wok moment at the end]
Creamy Goat Cheese and Spinach Risotto
Saffron-Poached Figs with Sauternes and Almond
Boozy Black Forest Brownie Sundaes [conventional brownies, sous vide custard for ice cream]
Facing your sous vide machine for the first time may remind you of your first day in high school chemistry class. You need help. Your enthusiasm may be great, but confidence has to be earned. The Complete Sous Vide Supreme is that teacher/buddie you need to get going and then soar.
The recipes in this book are diverse with some Asian and Middle Eastern entries. The photographs are intriguing, for there is usually some presentation and plating work to be done at the end. If you are ready, just heat up that water and being cooking. Long and slow.