Sous-vide is ideal for busy families and health-conscious home cooks looking for an easy and delicious solution for dinnertime. Established as one of the fastest growing culinary categories, sous vide provides more control and allows for perfectly consistent results every time when compared to other cooking methods. These days, cooking sous-vide at home is more manageable than ever thanks to the wide variety of inexpensive immersion circulators intended for use in your own kitchen —so what’s holding you back?
Admittedly, the water bath temperature and precise timing charts may seem intimidating for the home chef, but our chefs are here to get you started with a few “baby step” recipes. Once you’ve completed a few introductory dishes, creating flavorful and nutritious feasts with little preparation will be a snap moving forward. Ready to try cooking sous vide?
Temperature control isn't as critical for plant foods as it is for meats and seafood. Your circulator will allow you to cook at a temperature just below the boiling point of water, hence less risk of under- or over-cooking your vegetables. An added bonus to prepping veggies sous-vide? It helps retain natural plant sugars and nutrients which would otherwise be lost during regular methods, like cooking in a pot of water.
Chef Tip: always start with fresh, raw ingredients for best results.
Artichoke Barigoule (serves four)
¼ c virgin olive oil
½ c carrots, thinly sliced
½ c shallots, thinly sliced
¼ c onion, thinly sliced
1/2 garlic clove, minced
2 globe artichoke hearts, cut into pieces
8 globe artichokes, trimmed and whole
¼ c dry white white (we like sauvignon blanc)
½ c chicken stock
½ c veal stock
Heat olive oil in a wide sauce pan. Add the carrots and sweat for 2 ½ minutes. Add the shallots, onions, a pinch of salt and cook for another 1 ½ minutes.
Add the garlic, chopped artichokes, and wine. Stir while it cooks for 2 minutes.
Lastly, add the chicken and veal stock, bringing to a simmer for 10 minutes to infuse all flavors.
Strain all liquid and chill until cool.
Place the remaining artichokes and the cooled mixture single layer within a pouch and vacuum seal on high. Cook at 85 C (185 F) for 45 minutes to 1 hour or until the whole artichokes are tender.
To be continued, with seafood and meat…