Chef Shirley from MLD weekly recipes
I'm coming to you all this week with a sous vide recipe! Yes I know the first question will be what is a sous vide? A sous vide is a method of cooking food in a water bath for longer than usual cooking times at a precise cooking temperature. It was once limited to Pro Chefs of expensive Michelin Star Restaurants, but now is in one appliance I think everyone needs. Can you guess it? That's right, my all time favorite appliance the steam oven, has a sous vide setting! But then the question is why sous vide instead of traditional cooking methods?
What is Sous Vide?
The magic is in the precise temperature that is controlled by circulation. The results are like nothing else you could achieve in any other technique. Sous Vide offers consistency every time because you cook your food to a precise temperature. For example, love your steak at a perfect medium? You would heat that water to a consistent 140°, well I would actually cook it to 135° so I have five degrees to sear my steaks at the end. Sous Vide also ensures a better taste, because well food cooks in its own juices. Sous Vide reduces waste, and is a more flexible way of cooking.
Here are some examples of food cooked in the steam oven and food cooked traditionally.
Steak Cooked with sous vide
Steak Cooked Traditionally
Sous Vide Salmon vs. Traditionally Cooked Salmon
Sous Vide Eggs vs. Traditionally Cooked Eggs
Now that we have had a mini lesson on Sous Vide, I want to share my favorite Chocolate Pot de Creme that I made in the Steam Oven on sous vide setting.
CHOCOLATE POTS de CRÈME
Makes 6 servings
6 oz. bittersweet chocolate, chopped 1 ¼ cups heavy cream
3 tablespoons sugar ¼ teaspoon instant espresso powder
1/8 teaspoon salt 3 large egg yolks
1 ½ teaspoons vanilla
Set sous vide temperature to 167 degrees.
In a small saucepan on low heat, melt chocolate, cream, sugar, espresso powder, and salt. Stir until chocolate is melted and mixture is well combined. Take off the heat.
Whisk egg yolks in a small bowl. Add a small ladle full of chocolate mixture and stir well. Repeat once more. This will temper the egg yolks. Stir in vanilla. Stir the egg yolk mixture into the chocolate mixture.
Strain the chocolate mixture through a fine sieve into a 4 cup liquid measure. Divide evenly among 6 4 oz. wide mouth Mason jars. Gently tap the jars on the counter to remove air bubbles, then seal; do not overtighten.
Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.
Transfer to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours. Let Pots de Crème sit at room temperature for 20 minutes and serve.
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