Executive chef Jerrett Joslin of the Wild Mushroom Steakhouse in Weatherford joined News 8 Midday Monday to show off unique cooking techniques using a sous-vide.
Cumin Butter Carrots
Cooking time: 45 minutes
1 bundle of small carrots
2 tbsp / 30g butter
Freshly ground cumin
Set the temperature on your Sous Vide to 135°F/85°C, with rear pump flow switch closed and front flow switch set to fully open.
Peel carrots and trim green top off.
In a small sauce pan, combine butter, cumin, and salt over low heat until butter melts and creates a homogeneous mixture.
Place carrots and butter mixture into medium vacuum bag and vacuum seal to 99.9%, full vacuum.
Drop bag into the 135°F water bath and cook for 45 minutes.
Remove the bag from the water bath, and take carrots out of the bag to serve sprinkle cinnamon and cumin. Serve.
Cooking Time: 12-20 minutes
8 Large Diver Scallops – dry packed, 10/30 U/8-U/10
2T Shallots, chopped
3-4 Sprigs of Fresh Thyme
Zest of ½ Lemon
Kosher Salt and Fresh Cracked Black Pepper, to taste
Grape Seed Oil, for searing
Set the Sous Vide to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For diver scallops, 135°F.
Season scallops with salt and pepper. In a small vacuum bag, place seasoned scallops along with thyme, lemon zest and chopped shallot.
Seal scallops to desired vacuum. For delicate items like shellfish, the best vacuum percentage is 80-90%. Or to the gentle setting on the vacuum sealer. This will ensure the scallop is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.
Cook scallops to desired doneness for 12-20 minutes.
Gently remove scallops from vacuum bag. Dry the scallops with paper towel. Season scallops with salt and pepper. Sear in a very hot pan with grape seed oil until golden crust forms on both ends.
beef filet medallions, about 2" thick
4 t unsalted butter or 1 t per portion
2 shallots, each cut in half
4 sprigs thyme
Kosher salt and course-ground pepper
Season to taste
Olive oil and butter for searing
For medium rare, set the Sous Vide to 135' with the rear pump flow switch closed and front flow switch set to open
Season beef filet portions with kosher salt and pepper. In a small vacuum or baggy place trimmed beef and unsalted butter, half shallot and thyme sprig.
Seal portion to desired vacuum. 90-95% vacuum is desired
Cook to temp
Beef Temperature Guidelines
Rare: 120°F / 49°C
Medium Rare: 134°F / 56.5°C
Medium: 140°F / 60°C
Medium Well: 150°F / 65.5°C
Well Done: 160°F / 71°C
for about 60 minutes. You can hold at this temp for up to 90 minutes without effecting quality of the texture. Internal temp should reach 135° for medium, rare.
Remove the beef from the vacuum bag, dry off with a paper towel. Season again, with kosher salt and paper.
In a hot pan, grill quickly sear off beef filet until browned. This adds additional flavor and texture and is known as Maillard reaction. The optimal results is to have evenly browning on all sides. Let rest for 60 seconds, then serve.