#Sous-vide

[vacuummachineblog]

Discover the Art of Sous Vide Cooking with Orved

Explore Orved’s comprehensive guide to sous vide cooking, a revolutionary technique that ensures perfectly cooked meals every time. Learn how Orved’s cutting-edge sous vide machines preserve flavor, nutrients, and consistency in every dish. Ideal for both professional chefs and home cooks, sous vide delivers precision and control like no other cooking method. Visit Orved’s blog to elevate your culinary creations with sous vide.

[butterytenaciousbird]

Recipe for Rib-Eye Steak and Mushroom Risotto Let your sous-vide deliver perfectly cooked rib-eye steak for a special night in, and serve it up with a delicious buttery mushroom-chive risotto. sea salt to taste, 1 package cremini mushrooms thinly sliced, 6 cups low-sodium chicken broth divided, freshly ground black pepper to taste, 2 boneless rib-eye steaks, 3 tablespoons olive oil divided, 1/4 cup butter, 1.5 cups Arborio rice, 3 shallots diced, 1 package white mushrooms thinly sliced, 3 cloves garlic minced, 1/2 cup dry white wine, 2 tablespoons finely chopped fresh chives, 1 tablespoon canola oil, salt and ground black pepper to taste

[bewitchingkitchen]

PEANUT-GINGER PORK WITH CELERY SLAW

This is a sous-vide preparation, but you can change to regular cooking in any way you like to make pork tenderloin. The recipe was adapted from Melissa Clark, via The New York Times (click here for original post). I usually increase the cooking temperature because we dislike pork that is still pink in the center, no matter what the “experts” say. If you prefer it less done, set your sous-vide to…

[morriscalvin]

Risotto - Rib-Eye Steak and Mushroom Risotto Let your sous-vide deliver perfectly cooked rib-eye steak for a special night in, and serve it up with a delicious buttery mushroom-chive risotto.

[krautjunker]

Knuspriger und zarter Schweinebauch Sous-Vide gegart und gegrillt

Rezeptvorstellung Nachbarn kann man sich oft kaum weniger aussuchen, als Verwandte, aber manchmal hat man auch Glück im Leben. Wie Oscar Wilde einmal bemerkte, ist das Leben nicht gerecht. Und für die meisten von uns ist das gut so. Aufgrund fortgesetzter Nachbarschaftshilfe bei Arbeiten in Haus und Hof stand ich gegenüber mehreren Nachbarn und einem Schäferhund, welche sich regelmäßig vor einer…

[daily-deliciousness]

Sous vide porterhouse steak

[nonsensechemicals]

lets go and boil her let’s all just go and boil her (top left is her drawing. i like to think she draws)

[captainneedsnosleep]

They are idiots, your honor! Have you read The Season? Why haven't you read The Season?!

[trivialbob]

This afternoon I prepared chicken in my sous vide. While while the poultry cooked (90 minutes, 150 degrees) I looked for a side dish. This package of Knorr pasta has been in the cabinet for a long time. Time to try something.

I have experimented using the sous vide for things other than meat. While protein is cooking I've added added a second bag to the water. Some vegetables I tried turned out okay though they usually require a different temperature than the meat.

Some time ago I used the sous vide to infuse gin. The process takes a few hours instead of a few weeks. The results pleased me.

In another plastic bag today I added this Knorr pasta and water. I removed the air, sealed the bag and shook it vigorously to get the powder mixed into the water. First mistake -- Immediately I realized I should have used less water than the instructions called for. In the microwave or on the stove some water boils off. In the sous vide bag nothing escapes. I figured I would have to strain the pasta when it was done.

Mistake number two was leaving the mix in the hot water as long as the chicken.

The chicken turned out nicely. It always does with the sous vide. The Knorr mixture had separated into two layers. On the bottom was pasta that appeared to have been pureed so finely an infant could not have choked on it. Floating over it was a cup of chicken broth. I tasted the pasta, found it disgusting and washed it down the drain.

I will try again sometime. Less water and a shorter immersion time should help. These Knorr packets are inexpensive. There's little cost in experimenting.

Now I want to infuse some more gin.

[vacuummachineblog]

Explore the Precision of Sousvide Cooking with Orved

Unlock the full potential of sousvide cooking with Orved’s expert guidance and cutting-edge technology. Dive into their blog to learn how this cooking method enhances flavor, retains nutrients, and ensures perfectly cooked meals every time. Whether you're a professional chef or a home cook, Orved’s sousvide machines offer precision, consistency, and ease of use. Elevate your culinary skills with Orved’s innovative sousvide solutions.

[copperbadge]

Friiiiiied chicken! 

[ID: A plate covered in paper towel, on which are draining numerous chunks of golden-brown fried chicken, crusted with flour breading and dotted with pepper and onion seasoning.] 

I’ve been struggling with fried chicken not because it’s difficult, but because no matter what I tried, I couldn’t get the breading to stick to the chicken the way it does in recipes or in restaurants. I know some restaurants have pressure-fryers, but I’ve seen enough how-to videos to know you don’t need one of those to make it happen. 

I now have an immersion cooker, and I know that Shake Shack’s nuggets are sous-vide cooked and THEN breaded and fried, so I thought I’d try it. I reasoned that while the breading doesn’t stick all that well to Shake Shack’s either, their chicken is juicier and more flavorful, so I might as well give it a shot.

So I deboned and skinned a couple of chicken thighs, sous-vide cooked them at 155 for two hours, then took them out of the cooking bags, let them cool on a plate for a bit, and chucked them in the fridge. This morning I got them out, chopped the bigger bits into smaller bits, rolled them in an egg wash and then seasoned flour while I heated the oil, then fried ‘em. 

They came out WILDLY better than anticipated; the breading did stick, because the chicken was cooked so no moisture was leaving it and steaming the breading off the surface from the inside, which is the usual reason this happens. The sous-vide thighs were extremely juicy and because the chicken only fried for long enough to brown the breading, the exterior wasn’t super greasy. The cold chicken heated in the time it took the breading to brown, and there was less spatter because see: less moisture. 

Proof of concept! So now I’m going to try a few variations -- I’d like to brine the chicken first for that “pickley” flavor, and I’m going to try it with breast meat (my preferred meat), and also try some wings. I think sous-vide, deep-fry, and then toss with sauce could make the ballingest chicken wings ever. 

[bewitchingkitchen]

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH PICKLED JALAPENOS

I am still totally in love with pickled jalapeños and this particular recipe has been in our menu three times in the recent past. It is very low in carbs, very flavorful, and if you own a sous-vide gadget, now is the perfect opportunity to put it to use, because the texture will be absolutely perfect. If you don’t have a sous-vide the process will be reversed. Start by browning the rolled chicken…

[mousey-toy]

guys. im coojed

[vforvalensa]

Fuck with me

[mxmollusca]

We can't keep letting him get away with this.

[chalilodimun]

Did I just eat something expired since August?

Yes, yes I did.

We'll see if I'm still alive in the morning