Recipes: Preparing a holiday feast with a Sous-Vide

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WFAA

Posted on December 2, 2013 at 2:08 PM

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
Serves: 2-4

Ingredients:
1 bundle of small carrots
2 tbsp / 30g butter
Freshly ground cumin
Cinnamon
Salt

Step One:
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.
Step Two:
Peel carrots and trim green top off.
Step Three:
In a small sauce pan, combine butter, cumin, and salt over low heat until butter melts and creates a homogeneous mixture.
Step Four:
Place carrots and butter mixture into medium vacuum bag and vacuum seal to 99.9%, full vacuum.
Step Five:
Drop bag into the 135°F water bath and cook for 45 minutes.
Step Six:
Remove the bag from the water bath, and take carrots out of the bag to serve sprinkle cinnamon and cumin. Serve.



Diver Scallops

Cooking Time: 12-20 minutes
Serves: 3-4

Ingredients:
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

Step One:
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.
Step Two:
Season scallops with salt and pepper. In a small vacuum bag, place seasoned scallops along with thyme, lemon zest and chopped shallot.
Step Three:
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.
Step Four:
Cook scallops to desired doneness for 12-20 minutes.
Step Five:
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 Filets

Ingredients:
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

Step One:
For medium rare, set the Sous Vide to 135' with the rear pump flow switch closed and front flow switch set to open
Step Two:
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.
Step Three: 
Seal portion to desired vacuum.  90-95% vacuum is desired
Step Four:
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.
Step Five:
Remove the beef from the vacuum bag, dry off with a paper towel. Season again, with kosher salt and paper.
Step Six:
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.

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