- Sous Vide-
- 160 g Egg Yolks
- 90 g Sugar
- 3 g Salt
- 600 g Heavy Cream
- 1 tbsp Vanilla Bean Paste
- Sugar for brûlée as needed
- 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.
VEGETABLES SOUS VIDE
VEGETABLES SOUS VIDE
- Asparagus, Peeled
- Brussels Sprouts
- 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.