Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.
Sous Vide Mashed Potatoes with Garlic and Rosemary
Sous Vide Cooking Reference Guide Cooking Times and Temperatures Please refer to this helpful chart of recommended sous vide cooking temperatures and times for perfectly cooked meat, poultry, vegetables, fish, seafood and more.
Garlic confit. Youve probably heard about it. The first time I did it was many years ago when I was reading the french laundry cookbook. Its been a long time since and sous vide garlic confit its probably the gentlest and the easiest way to achieve it although if you know how to tame your stove's flame go for it. 5-6 hours at 85C in the water bath should do it. Add some olive oil thyme and rosemary. Spreads like butter and tastes amazing. Happy Monday! . . . . #chefstalk #chefsoninstagram…
You might ask, why sous-vide a hamburger? It's one of the simplest foods to make using traditional methods, so does precision cooking really have anything to bring to the table? For larger burgers, of the six- to eight-ounce range, the answer is yes: Sous-vide precision cooking is a wonderful method of ensuring that your burgers come out with an unparalleled level of juiciness every single time.
Cracking the Starbucks Code: Easy Homemade Sous Vide Egg Bites