- Sous Vide-

CRÈME BRÛLÉE

  • 160 g Egg Yolks
  • 90 g Sugar
  • 3 g Salt
  • 600 g Heavy Cream
  • 1 tbsp Vanilla Bean Paste
  • Sugar for brûlée as needed

CRÈME BRÛLÉE

  • Preheat a sous vide bath to 176ºF / 80ºC.
  • Whisk together the yolks, sugar, salt and vanilla bean paste.
  • Whisk the cream into the egg mixture.
  • Strain the custard mixture through a chinois or fine mesh strainer and allow it to rest for 20 minutes. After 20 minutes, skim off any remaining foam from the top of the liquid.
  • Cast 150g of the custard into each jar and screw the lids on until they are “fingertip tight”.
  • Cook the custards en sous vide for one hour.
  • After one hour, carefully remove the custards form the sous vide bath and allow them to cool to the touch at room temperature.
  • Once the custards are completely cool, submerge them in an ice bath until they reach a core temperature of 41ºF / 5ºC.
  • When ready to serve, gently blot the surface with a paper towel to remove any excess moisture.
  • Gently sprinkle the surface with sugar and brûlée to your liking.

COOKING LENTILS SOUS VIDE

  • Black (Beluga) Lentils
  • French Green (Puy) Lentils
  • Red Lentils
  • Brown Lentils
  • Yellow Lentils
  • 1% Salt Solution
 

MASTER TECHNIQUE – COOKING LENTILS SOUS VIDE

  • Prepare a sous vide bath using an immersion circulator and polycarbonate tank. Set your desired temperature- (Firmer: 85°C Softer: 90ºC) We recommend using 90ºC as a starting point. For Beluga and Puy lentils this will produce a soft-yet-firm texture perfect for salads. If you are using another variety of lentil, it will produce a wonderful dal, puree, or soup consistency.
  • Prepare a 1% salt solution in the quantity of 2 parts water to 1 part lentils. The water should have a concentration of 1g of salt for every 100g of water.
  • Vacuum seal or clip the bag to the side of the bath and cook Sous Vide for 1 hour. Leaving the bag open will allow you to access the lentils for tasting as you discover your preference.
  • Cool the lentils in their cooking liquid.
  • Strain off the excess liquid as necessary for storage and usage.

This time and temperature recommendation reflects our preference.
Try the recipe at 90ºC for 1 hour to discover yours.

BLANCHING GREEN
VEGETABLES SOUS VIDE

  • Asparagus, Peeled
  • Brussels Sprouts
  • Broccoli
  • Rapini
  • English Peas, Shelled

MASTER TECHNIQUE – BLANCHING GREEN VEGETABLES SOUS VIDE

  • Prepare a sous vide bath using an immersion circulator and polycarbonate tank. Set your desired temperature: Soft: 83°C Tender: 84°C Snappy: 90°C
  • Toss the vegetables with your desired seasoning. Neutral oil and Kosher salt work well as a starting point. The fat will help to convect the heat so use enough to coat the vegetables in a thin layer.
  • While you may cook multiple types of vegetables at the same time, in the same bath – vacuum seal each type of vegetable separately. Ensure that the vegetables lie in a single, even layer.
  • Cook en sous vide to your desired texture: Soft: 30 mins Tender: 12 mins Snappy: 7 mins once the product has been sufficiently cooked, plunge the vacuum pouch into an ice bath immediately. Reserve. *If you’re cooking cruciferous vegetables, remove them from the vacuum pouch after sufficient chilling to avoid any unwanted cruciferous flavors from developing.

SOUS VIDE PICKLES

  • 400 g Vinegar, white wine (5% acidity)
  • 400 g Water
  • 80 g Sugar
  • 20 g Coarse Kosher Salt
  • Vegetables, carefully washed, and cut into desired shapes.
  • Set an immersion circulator to 140ºF / 60ºC.
  • Combine all of the ingredients except the vegetables in a bowl and whisk until the salt and sugar are fully dissolved.
  • Add the vegetables to a 1 quart mason jar ensuring to leave at least 2 cm of head room.
  • Add the pickling liquid to the mason jar ensuring to leave at least 1 cm of head room.
  • Screw the lids onto the jars taking care to not over tighten. Some folks refer to this as “fingertip tight”.
  • Cook the pickles at 140ºF / 60ºC for 2.5 hours.
  • Once the cook time has elapsed, carefully remove the jars from the sous vide bath and rest them at room temperature overnight. The lids should have become vacuum-sealed to the jar. Store these jars in a cool dark place for ups to 6 months. If any jars did not seal, don’t worry! You may store these pickles in the refrigerator. They will still be delicious, but are NOT safe to store in the pantry.


SALMON SOUS VIDE

SALMON SOUS VIDE