The Everything Guide to Cooking Sous Vide (14 page)

¹
⁄
₂
teaspoon freshly ground black pepper

1 pork tenderloin (about 1 pound)

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1 baguette, sliced and lightly toasted

3–4 plum or Roma tomatoes, sliced

1 (8-ounce) container bocconcini, drained and sliced

1 bunch fresh basil

2 tablespoons balsamic vinegar (optional)

Making Changes

There are so many ways to change up this recipe for a unique twist. Instead of fresh tomato slices, some other options include roasted red pepper, cucumber, or sun-dried tomato. Brie, Cheddar, and even goat cheese are great options to replace the bocconcini. Spread a little bit of pesto or black olive tapenade on the baguette for some added richness as well!

1. Rub the salt and pepper all over the tenderloin.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
3. Place the pork tenderloin in a food-safe bag and vacuum seal the bag.
   
4. Place the pork in the water bath and cook sous vide for 3 hours.
   
5. Remove the pork tenderloin from the bag and pat dry with a paper towel.
   
6. Heat the oil in a large skillet over high heat. Sear the tenderloin in the skillet for 45–60 seconds per side. Slice the pork into
   ¹
   ⁄
   ₂
   " medallions.
   
7. Assemble the canapés by layering each baguette slice with a slice of pork tenderloin, tomato, bocconcini, and a fresh basil leaf. If desired, drizzle with a little balsamic vinegar.
   

Pork Tenderloin, Tomato, and Bocconcini Canapés

Chapter 7

Soups and Salads

Potato and Green Bean Salad with Honey Lemon Vinaigrette

The sweet tang of the dressing brings a unique twist to potato salad.

Ingredients

Serves 4–6

2 pounds baby potatoes, quartered

1 pound green beans, trimmed

6 green onions, thinly sliced

¹
⁄
₃
cup extra-virgin olive oil

3 tablespoons fresh lemon juice

3 tablespoons honey

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the quartered potatoes in a food-safe bag and vacuum seal the bag.
   
3. Place the green beans in a food-safe bag and vacuum seal the bag.
   
4. Place the potatoes in the water bath and cook sous vide for 30 minutes. Add the bag of green beans to the bath, with the potatoes still in the bath, and cook for 1 hour more.
   
5. Remove the vegetables from the water bath and place them in an ice-water bath to quickly chill them.
   
6. Drain the potatoes and place in a large bowl. Drain the green beans, cut in half, and place in the bowl. Add the green onions to the bowl.
   
7. Make the vinaigrette by whisking together the oil, lemon juice, honey, salt, and black pepper in a small bowl.
   
8. Pour the vinaigrette over the salad and stir until everything is coated.
   
9. Place in the fridge until ready to serve.
   

Bacon and Egg Potato Salad

This recipe uses sous vide cooking techniques to make classic potato salad. Bring this on your next picnic or to a family reunion and get rave reviews!

Ingredients

Serves 4–6

2 pounds baby potatoes, quartered

1 pound bacon

4 stalks celery, thinly sliced

4 green onions, thinly sliced

4 large hard-boiled eggs, sliced

1 cup mayonnaise

3 tablespoons white vinegar

2 teaspoons Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons granulated sugar

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

Potatoes That Do Not Crumble

Cooking vegetables in the sous vide has the benefit that they do not overcook. For potato salad, this is excellent as the pieces of potato do not get mushy or crumble when stirred with the rest of the salad and dressing.

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the quartered potatoes in a food-safe bag and vacuum seal the bag.
   
3. Place the potatoes in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   hours.
   
4. Remove the potatoes from the water bath and place them in an ice-water bath to quickly chill them.
   
5. Brown the bacon in a large skillet over medium-high heat. Drain on a paper towel, crumble, and set aside.
   
6. Drain the potatoes and place in a large bowl. Add the bacon, celery, green onions, and eggs to the bowl.
   
7. Make the dressing by whisking together the remaining ingredients until smooth and creamy.
   
8. Pour the dressing over the salad and stir until everything is coated.
   
9. Place in the fridge until ready to serve.
   

Bean Salad

While bean salads have been a staple at potlucks and picnics for decades, this recipe brings a freshness to this classic salad.

Ingredients

Serves 4–6

1 pound green beans, trimmed

2 cups cooked kidney beans

2 cups cooked chickpeas

1 medium sweet onion, diced

1 medium red bell pepper, cored and diced

¹
⁄
₂
cup extra-virgin olive oil

¹
⁄
₂
cup white vinegar

¹
⁄
₂
cup granulated sugar

1 teaspoon sea salt

¹
⁄
₂
teaspoon black pepper

1 tablespoon minced fresh flat-leaf parsley

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the green beans in a food-safe bag and vacuum seal the bag.
   
3. Place the bag in the water bath and cook sous vide for 1 hour.
   
4. Remove the green beans from the water bath and place in an ice-water bath to quickly chill them.
   
5. Drain the green beans, cut in half, and place in a large bowl. Add the kidney beans, chickpeas, onion, and bell pepper.
   
6. Make the vinaigrette by whisking together the oil, vinegar, sugar, salt, black pepper, and parsley in a small bowl.
   
7. Pour the vinaigrette over the salad and stir until everything is coated.
   
8. Place in the fridge until ready to serve.
   

Flank Steak, Mandarin Orange, and Spinach Salad

This perfectly cooked medium-rare flank steak is tender, delicious, and goes great with the oranges in this salad.

Ingredients

Serves 4–6

1 flank steak (about 2 pounds)

1 teaspoon sea salt, divided

1 teaspoon freshly ground black pepper, divided

¹
⁄
₂
cup slivered almonds

¹
⁄
₄
cup plus 3 tablespoons granulated sugar, divided

¹
⁄
₃
cup extra-virgin olive oil

¹
⁄
₄
cup white vinegar

2 tablespoons fresh flat-leaf parsley

4 cups baby spinach

²
⁄
₃
cup thinly sliced celery

¹
⁄
₂
cup thinly sliced green onions

1 (11-ounce) can mandarin oranges, drained

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1. Fill the water bath with water. Set your sous vide machine temperature to 135°F.
   
2. Rub the flank steak all over with
   ¹
   ⁄
   ₂
   teaspoon salt and
   ¹
   ⁄
   ₂
   teaspoon pepper. Place the steak in a food-safe bag and vacuum seal the bag.
   
3. Place the steak in the water bath and cook sous vide for 12–18 hours.
   
4. Prepare the candied almonds by cooking the almonds and 3 tablespoons sugar in a medium skillet over medium heat. Stir the almonds constantly. Once the sugar is melted and the almonds are toasted, remove the pan from the heat. Pour the almonds on a sheet of aluminum foil and spread out. Allow the sugar and almonds to cool completely and then break apart into small chunks.
   
5. Make the vinaigrette by whisking together the
   ¹
   ⁄
   ₄
   cup sugar, oil, vinegar,
   ¹
   ⁄
   ₂
   teaspoon salt, and
   ¹
   ⁄
   ₂
   teaspoon black pepper in a small bowl.
   
6. In a large serving bowl, toss the parsley, baby spinach, celery, green onions, mandarin oranges, and almonds with the vinaigrette.
   
7. Remove the steak from the bag and pat dry with a paper towel.
   
8. Heat the oil in a large skillet on high heat. Sear the steak in the skillet for about 45–60 seconds per side.
   
9. Cut the flank steak against the grain into thin slices and place on top of the salad. Serve.
   

Chicken and Caesar Salad

Sous vide chicken is tender, moist, and will likely amaze anyone trying this Caesar salad. Chicken breast has never been cooked so perfectly!

Ingredients

Serves 4

2 (4-ounce) boneless, skinless chicken breasts

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

1 large head romaine lettuce, roughly chopped

1 cup croutons

¹
⁄
₃
cup bacon bits

³
/
₄
cup Caesar salad dressing

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

¹
⁄
₄
cup grated Parmesan cheese

1. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
2. Rub the chicken breasts all over with the salt and pepper. Place the chicken in a food-safe bag and vacuum seal the bag.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   to 4 hours.
   
4. In a large serving bowl, toss the romaine lettuce, croutons, and bacon bits with the salad dressing.
   
5. Remove the chicken from the bag and pat dry with a paper towel.
   
6. Heat the oil in a large skillet on high heat. Sear the chicken for about 45–60 seconds per side.
   
7. Cut the chicken against the grain into thin slices and place on top of the salad.
   
8. Sprinkle with Parmesan cheese and serve.