Simple Sous Vide Recipes for Beginners
At the outset, sous vide cooking only appeared in Michelin-starred restaurants, and this cooking method has become a standard in many western restaurants and families so far. It also has rapidly gained in popularity with the easy-to-use equipment and the advantage of maintaining the maximum taste and nutrients of the food. Here are two simple sous vide recipes for beginners, which teach you to perfectly make restaurant-quality food in your kitchen.
Sous Vide Steak
Ingredients:
Preparation:
The temperature and the time of sous vide cookers need to be set at 56.5℃ and 60 minutes respectively. Preheat the machine in advance and then put the steak into the water when the specified temperature is reached.
Directions:
· Season: Sprinkle the steak with sea salt and black pepper, and add two pieces of garlic, rosemary and olive oil.
· Seal & Vacuum: Place the seasoned steak into a vacuum sealer bag and pack in the vacuum-sealed state.
· Color: Remove the steak and fry it for about 30 seconds until well-browned on both sides, with rosemary and garlic being taken away.
· Garnish: It can come with a garnish of broccoli, corn and other vegetables.
After being cooked sous vide, the steak has no blood and is juicy and tender-red evenly in the inner part, with the taste and texture being controlled to perfection that makes you wonder if you've ever eaten beef. Actually, steak in this cooking method does not need any other sauces to restore the original flavor of food. The addition of black pepper makes the steak taste slightly spicy and sea salt allows it to have layers of flavor, which couldn't be more perfectly matched with the steak. Compared to the traditional cooking method, the doneness of steak from rare to well-done can be accurately adjusted by yourself, which depends on the precise temperature control of sous vide cookers.
Sous Vide Onsen Tamago
Ingredients:
Preparation:
The temperature and the time of sous vide cookers need to be adjusted at 64℃ and 45 minutes respectively. Preheat the machine in advance and then put eggs into the water when the specified temperature is reached.
Directions:
· Clean: Clean the surface of the egg and put them into the sous vide cooker. (Eggs don't have to be vacuum-sealed because the eggshell is the natural barrier to the air.)
· Sous vide cooking: Cook the eggs at 64℃ and for 45 minutes, and place them into icy water for another 5 minutes.
· Season: Put them in bowls and drizzle with sauce.
Onsen Tamago is a popular course in many fancy restaurants nowadays. The yolk will slowly spill over after you cut open the egg, with the egg white tasting fine and smooth and melting in the mouth. Whether to match with other foods or to stir in rice, it can quickly upgrade the flavor. Cooking eggs is not a difficult task but you ought to choose good-quality eggs and set the proper temperature and time. Perhaps you will change your view about eggs as long as you take one bite of Onsen Tamago and find that eggs can be made with such a high-level flavor.
Sous Vide Steak
Ingredients:
| Steak (about 180g) | Black Pepper | Sea Salt |
| Rosemary | Olive Oil | Garlic |
Preparation:
The temperature and the time of sous vide cookers need to be set at 56.5℃ and 60 minutes respectively. Preheat the machine in advance and then put the steak into the water when the specified temperature is reached.
Directions:
· Season: Sprinkle the steak with sea salt and black pepper, and add two pieces of garlic, rosemary and olive oil.
· Seal & Vacuum: Place the seasoned steak into a vacuum sealer bag and pack in the vacuum-sealed state.
· Color: Remove the steak and fry it for about 30 seconds until well-browned on both sides, with rosemary and garlic being taken away.
· Garnish: It can come with a garnish of broccoli, corn and other vegetables.
After being cooked sous vide, the steak has no blood and is juicy and tender-red evenly in the inner part, with the taste and texture being controlled to perfection that makes you wonder if you've ever eaten beef. Actually, steak in this cooking method does not need any other sauces to restore the original flavor of food. The addition of black pepper makes the steak taste slightly spicy and sea salt allows it to have layers of flavor, which couldn't be more perfectly matched with the steak. Compared to the traditional cooking method, the doneness of steak from rare to well-done can be accurately adjusted by yourself, which depends on the precise temperature control of sous vide cookers.
Sous Vide Onsen Tamago
Ingredients:
| Fresh Eggs | Chopped Green Onion | Soy Sauce |
Preparation:
The temperature and the time of sous vide cookers need to be adjusted at 64℃ and 45 minutes respectively. Preheat the machine in advance and then put eggs into the water when the specified temperature is reached.
Directions:
· Clean: Clean the surface of the egg and put them into the sous vide cooker. (Eggs don't have to be vacuum-sealed because the eggshell is the natural barrier to the air.)
· Sous vide cooking: Cook the eggs at 64℃ and for 45 minutes, and place them into icy water for another 5 minutes.
· Season: Put them in bowls and drizzle with sauce.
Onsen Tamago is a popular course in many fancy restaurants nowadays. The yolk will slowly spill over after you cut open the egg, with the egg white tasting fine and smooth and melting in the mouth. Whether to match with other foods or to stir in rice, it can quickly upgrade the flavor. Cooking eggs is not a difficult task but you ought to choose good-quality eggs and set the proper temperature and time. Perhaps you will change your view about eggs as long as you take one bite of Onsen Tamago and find that eggs can be made with such a high-level flavor.