Tag: sous vide

Sous Vide Soft-Poached Eggs

Posted on by elltee

Use large eggs without cracks, cold from the fridge.

Using a sous vide circulator, bring water to 167 degrees F (75 C).

Gently lower eggs into prepared bath, cover and cook for 12 minutes.

Note: if you put the eggs loosely into a open topped plastic sandwich bag it’ll help keep them from bouncing around too much and getting cracked.

Fill a large bowl halfway with ice and water.

Transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs over toads and season with salt and pepper.

 

Stolen from America’s Test Kitchen

Corned Beef and Cabbage

Posted on by elltee

Serves 6

  •         Hands-On Time 60 min
  •         Total Time 48+ hours

Ingredients

4 pounds corned beef (I use the pre-brined store brisket with the spice packet)
6 slices of bacon, cut into ½ inch strips
1 head of cabbage, cut into 1-inch strips
2 cups chicken stock
1/2 cup champagne vinegar

Directions

  1. Remove the corned beef from the store bag.  Pour out the liquids and place the beef in a cooking pouch.  Add the spices from the spice pack to the cooking pouch and vacuum seal.
  2. Cook the beef sous vide for 48+ hours at 134 degrees.  
  3. About 45 minutes before you are ready to serve the meal, prepare the cabbage.
  4. In a skillet, over medium heat, cook the bacon pieces until they are crisp and the fat is rendered. Pour off all but 1-2 tablespoons of the bacon fat.
  5. Add the cabbage strips to the skillet, raise the heat to medium-high, and cook for about 5 minutes.
  6. Add the chicken stock and the vinegar to the pan and continue to cook the cabbage in the liquid until tender.
  7. When the cabbage is almost tender, remove the corned beef from the water bath and the cooking pouch.
  8. To serve, slice the corned beef into 1/2″ – 3/4″ slices and serve atop the cabbage.

Note: 140 degrees is more “medium” and still good.  I’ve also done 137 degrees and 72 hours.

 

Stolen from : blog.sousvidesupreme.com/2011/03/sousvide-corned-beef-and-cabbage