Menu
If you are cooking in a poorly ventilated space, pan roasting may not be your best cooking option.
This method produces an optimal seal, but will generate a good amount of smoke.
Alternatively, a good seal can be achieved with the aid of a blowtorch or heat gun.
These methods have their own pros and cons, but are much less likely to generate smoke.
When cooking under vacuum, you have a few options when it comes to seasoning. Seasoning with salt before cooking, especially when cooking well in advance can give a dry texture.
In many cases, it is a good practice to season with salt after sous vide cooking.
However, salting is a different story.
The brine adds moisture to the meat and is a great vehicle for flavor.
1.With a blender, mix the water and salt. Once all the salt has dissolved, add the pork chop and brine to a food safe container and brine for 24 hours.
2. After the 24 hours have elapsed, place the immersion thermostat in the desired cooking vessel and preheat the water bath to 145.4º F / 63º C.
Remove the pork chop from the brine and wrap it in paper until it is completely dry. This may take several attempts.
4. Place the pork chop, lemon zest, olive oil, thyme, rosemary and sage in a vacuum bag. Vacuum seal the bag.
5. Place the pork chop in the water bath and cook to a core temperature of 141.8º F / 61º C.
6. Remove the pork chop from the water bath once the core temperature has been reached. Open the vacuum bag and completely dry the surface of the cutlet.
Season the pork chop with salt and pepper.
7. Heat a frying pan on Control ºFreak to 400º F / 204º C. When temperature is reached, add a thin layer of oil to the pan.
When the oil begins to “shimmer” or look watery, carefully place the pork in the pan.
Set a timer for 2 minutes.
You will begin to see a dark brown crust form around the bottom of the cutlet and it will have loosened from the pan.
Brown the opposite side of the cutlet for 2 minutes.
8. Once the cutlet has browned on both sides, let it rest for 1 minute before slicing.
Serve.
Increasing the temperature of the bath by 1 or 2 degrees will reduce the cooking time dramatically, but there may be some “overcooking” around the edges.
1. Preheat the water bath to the desired temperature according to the degree of cooking you wish to achieve.
2. Carefully place the eggs in a vacuum bag or zip-top bag.
3. Once the water bath has reached the desired temperature, carefully pour the bath water into the bag containing the eggs to help keep them submerged.
Once all the eggs are submerged, lower the bag into the water bath and hold it by the side of the container.
4. Cook the eggs for one hour.
The temperature of an egg usually equals the temperature of the bath in 50 to 60 minutes.
5. Open the egg carefully on a piece of paper.
This will capture any excess liquid and egg white.
If you cook the eggs in advance, immerse them in a bath with lots of ice immediately after cooking.
Eggs can be reheated to 135º F / 57.2º C in about 25 minutes using a bath set to 140º F / 60º C.
Eggs can be held at 140º F / 60º C for approximately 120 minutes without fear of overcooking.
Proteins begin to denature after 120 minutes, resulting in unpleasant textures, so avoid keeping them too long.
1. Preheat your water bath to 194º F / 90º C.
2. Place Brussels sprouts and oil in a vacuum bag in an even layer. Vacuum packing.
3. Place the vacuum bag into the preheated bath.
Brussels sprouts can give off gases during cooking and have a tendency to burn.
For best results, be sure to keep them ballasted.
4. Preheat a skillet over medium-high heat to brown the Brussels sprouts after removing them from the vacuum bag.
5. After 4 minutes, remove the Brussels sprouts from the water, open the bag immediately.
Add the Brussels sprouts to the preheated skillet and turn the heat up to high.
Sauté the cabbages until they begin to brown slightly and add the lemon juice.
Season to taste with salt and black pepper.
6. Remove the cabbages from the pan and place them on a paper towel to drain the excess fat and lemon juice..
Serve immediately.
Brassica vegetables, such as broccoli, Brussels sprouts and kale, give off aroma during the blanching process.
To avoid this, cool the vegetables quickly in a bath with lots of ice after cooking and open the bag once the cabbages are completely cool.
Store Brussels sprouts in a covered container.
1. Preheat your water bath to 194º F / 90º C.
2. Peel the asparagus and cut off the woody stalk.
3. Place the asparagus and olive oil in a vacuum bag and vacuum seal.
4. Place the bag of asparagus in the bath and cook for 4 minutes.
5. Remove the asparagus from the bath and open the bag.
Season the asparagus with salt and serve immediately.
If you are cooking these asparagus ahead of time, soak them directly in an ice bath.
To reheat them, preheat a frying pan over high heat.
Once you feel a strong radiant heat coming from the pan, empty the contents of the bag into the pan and sauté until heated through.
Servings: 2.
Place your immersion circulator in the desired cooking vessel and preheat the water bath to 183.2° F / 84° C.
2. Combine all ingredients in an even layer in a vacuum bag.
3. Seal the bag under vacuum and, if your vacuum chamber allows it, perform an additional 10 seconds of vacuum.
This will help draw out the remaining air inside the carrots and help keep them from being consumed.
4. Place the vacuum bag in the water bath.
When the butter has completely melted, carefully remove the bag from the bath and gently massage it to evenly distribute the seasoning.
Return the bag to the bath and continue cooking until the carrots are tender.
5. Once the carrots are tender, simply open the bag and serve.
Cooking vegetables in advance is a good way to plan the week’s meals.
Pectin is the basic component of fruits and vegetables.
Begins to decompose at 185º F / 85º C.
By cooking below this temperature, we can soften fruits and vegetables without destroying the pectin and make them soft.
If you are cooking the fruit or vegetable for pureeing, cook to 185º F / 85º C or higher.
TÖUFOOD is a complete line of products of exceptional quality, developed by GASTROCULTURA MEDITERRÁNEA SL, which allows the most well-known techniques of modern cuisine to be put into practice. Innovative recipes can be easily realised, bringing excitement and surprise to dishes, offering a stimulating and memorable culinary experience.