The Everything Guide to Cooking Sous Vide (12 page)

Overnight Oatmeal

Have breakfast ready and waiting for you when you wake up in the morning with this simple recipe.

Ingredients

Serves 2

1 cup rolled oats

1 cup whole milk

1 cup water

2 packed tablespoons light brown sugar

2 tablespoons dried cranberries

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teaspoon sea salt

Variations

This recipe can be modified with endless possibilities. Swap the brown sugar for maple syrup or honey, or use raisins, nuts, berries, or apples for the cranberries. Add some chocolate chips if you really want to turn this into a decadent treat!

1. Fill the water bath with water. Set your sous vide machine temperature to 160°F.
   
2. Place all the ingredients in a food-safe bag and vacuum seal the bag.
   
3. Place the oatmeal mixture in the water bath and cook sous vide for 8–10 hours.
   
4. Spoon the oatmeal into 2 bowls and serve. If desired, top with nuts, brown sugar, and milk.
   

Applesauce

Fresh and sweet, with a hint of cinnamon, this applesauce is a snap to make! If you prefer a chunkier applesauce, instead of using the food processor, simply mash the bag around in your hands.

Ingredients

Makes about 2 cups

5 medium apples (McIntosh, Gala, Golden Delicious, etc.)

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packed cup light brown sugar

¹
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teaspoon ground cinnamon

1 teaspoon lemon juice

Oatmeal with Applesauce

Stir equal amounts of prepared applesauce with the
Overnight Oatmeal
(see recipe in this chapter) for a healthy breakfast and a great way to start your day.

1. Core, peel, and chop the apples.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 180°F.
   
3. Place all the ingredients in a food-safe bag and vacuum seal the bag.
   
4. Place the apple mixture in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   hours.
   
5. Remove the bag from the water bath and let cool slightly. Pour the mixture into a food processor and purée until smooth.
   

Chapter 6

Appetizers

Buffalo Chicken Wings

The ultimate tailgate snack, these Buffalo wings are crispy on the outside, moist on the inside, and coated in an awesome spicy sauce.

Ingredients

Serves 4

2 pounds whole chicken wings

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cup butter

1 cup hot sauce (add another
¹
⁄
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cup if you like it hot)

1 teaspoon Worcestershire sauce

1 teaspoon garlic salt

1 teaspoon freshly ground black pepper

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cup all-purpose flour

Party Planning

Hosting a Super Bowl party or some other event and need to make lots of chicken wings? Cook all that you need in the sous vide water bath the day before and they are ready to be deep-fried the day of the event. Make more than one kind of sauce for different choices as well.

1. Cut the chicken wings into 3 pieces. Keep the drumettes and wingettes (flats), but throw away the wing tips.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
3. Place the chicken wing pieces in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the chicken wings in the water bath and cook sous vide for 3 hours.
   
5. To make the buffalo sauce, melt the butter in a medium saucepan over medium heat. Add all the remaining ingredients except the flour and simmer for about 10 minutes, stirring often.
   
6. Prepare a Dutch oven or deep fryer with oil; preheat oil to 350°F.
   
7. Remove the chicken wings from the bag and pat dry with a paper towel.
   
8. Dredge the wings in flour. Shake off excess flour and deep-fry the chicken in 350°F oil for about 8–10 minutes.
   
9. Place the wings on paper towels to remove the excess oil and then toss them with buffalo sauce.
   

Honey Garlic Chicken Wings

These wings are sweet and lip-smackingly delicious! Even though this recipe includes a homemade sauce, store-bought honey garlic sauces work great as well.

Ingredients

Serves 4

2 pounds whole chicken wings

¹
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cup butter

8–10 cloves garlic, minced

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cup soy sauce

1 cup honey

2 teaspoons water

1 teaspoon cornstarch

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cup all-purpose flour

1. Cut the chicken wings into 3 pieces. Keep the drumettes and wingettes (flats), but throw away the wing tips.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
3. Place the chicken wing pieces in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the wings in the water bath and cook sous vide for 3 hours.
   
5. To make the sauce, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 2–3 minutes to release the flavor.
   
6. Add the soy sauce and honey and bring to a boil. Lower the heat to a simmer.
   
7. In small bowl, whisk together the water and cornstarch to make a slurry. Whisk the slurry into the honey sauce and continue to stir as the sauce thickens over the next 3–4 minutes.
   
8. Prepare a Dutch oven or deep fryer with oil; preheat oil to 350°F.
   
9. Remove the chicken wings from the bag and pat dry with a paper towel.
   
10. Dredge the wings in flour. Shake off the excess flour and deep-fry the wings in 350°F oil for about 8–10 minutes.
    
11. Place the wings on paper towels to remove the excess oil and toss them with the honey garlic sauce.
    

Sous Vide Chicken Wings (for Buffalo Chicken Wings and Honey Garlic Chicken Wings)

Hummus

There is no need to buy hummus in the store when it is this easy to make and a fraction of the cost. Serve this hummus with pita bread, crackers, or veggies.

Ingredients

Serves 4–6

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cup dried chickpeas

2 cups water, divided

2 cloves garlic, divided

1 tablespoon lemon juice

2 tablespoons tahini

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teaspoon sea salt

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1. Fill the water bath with water. Set your sous vide machine temperature to 195°F.
   
2. Place the chickpeas, 1
   ¹
   /
   ₂
   cups water, and 1 clove garlic in a large food-safe zip-top bag. Slowly lower the zip-top bag into the water and, using the water displacement method, the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
   
3. Cook sous vide for 3
   ¹
   ⁄
   ₂
   hours. Check to see if chickpeas are tender and cook longer if needed.
   
4. Drain the chickpeas and let them cool until they come to room temperature.
   
5. Using a food processor, pulse the chickpeas, lemon juice, remaining garlic clove, tahini, salt, oil, and cumin. While the food processor is running, slowly pour in the remaining water. Check the texture and thickness of the hummus. If needed, add more water to reach the desired consistency.
   
6. When ready to serve, scoop the hummus into a small serving bowl and serve with pita bread, crackers, or fresh vegetables.
   

Hummus

Baba Ghanouj

This Egyptian version of baba ghanouj is similar to hummus, but instead of chickpeas, cooked eggplant is used. Serve this with toasted baguettes, crackers, or veggies.

Ingredients

Serves 4–6

1 large eggplant, peeled and cubed

1 tablespoon lemon juice

2 cloves garlic

2 tablespoons tahini

1 teaspoon sea salt

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro

1. Fill the water bath with water. Set your sous vide machine temperature to 185°F.
   
2. Place the cubed eggplant in a food-safe bag and vacuum seal the bag. Make sure the eggplant is in only 1–2 layers within the bag. Use multiple bags if necessary.
   
3. Place the eggplant in the water bath and cook sous vide for 2–3 hours.
   
4. Using a food processor, pulse the cooked eggplant, lemon juice, garlic, tahini, salt, and olive oil. Process until smooth and creamy.
   
5. Add the cilantro and pulse a few times or until it is evenly mixed throughout the dip. Serve.
   

White Bean and Artichoke Dip

This is an easy snack that is great for any party. It is delicious and healthy, without any guilt! Serve with pita bread, crackers, or veggies.

Ingredients

Serves 4–6

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cup dried cannellini beans

1
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cups water

2 cloves garlic, divided

1 (14-ounce) can artichoke hearts, drained

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

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teaspoon sea salt

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cup grated Parmesan cheese

1. Fill the water bath with water. Set your sous vide machine temperature to 195°F.
   
2. Place the beans, 1
   ¹
   /
   ₂
   cups water, and 1 clove garlic in a large food-safe zip-top bag. Slowly lower the zip-top bag into the water and, using the water displacement method, the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers
   
3. Cook sous vide for 3
   ¹
   ⁄
   ₂
   hours. Check to see if the beans are tender and cook a little longer if needed.
   
4. Drain the beans and let them cool until they come to room temperature.
   
5. Using a food processor, pulse the beans, artichoke hearts, lemon juice, remaining garlic clove, oil, salt, and Parmesan cheese. Process until smooth and creamy. If a thinner consistency is desired, add a little extra water while processing. Serve.