The Everything Guide to Cooking Sous Vide (31 page)

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. In a medium bowl, whisk together the milk, cream, eggs, sugar, and vanilla until smooth. Stir in the cooked rice and dried mango.
   
3. Pour the rice mixture into a food-safe bag and vacuum seal the bag. Make sure the rice mixture is in an even layer in the bag.
   
4. Place the rice mixture in the water bath and cook sous vide for 40–45 minutes.
   
5. Spoon into serving bowls and top with the pistachios.
   
6. Serve warm or, if desired, chill in the fridge before serving.
   

Rum Raisin and Pecan Rice Pudding

Rum and raisin is a classic combination and works really well with rice pudding. The toasted pecans provide a welcome crunch to this custardy pudding.

Ingredients

Serves 4

1
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cups whole milk

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cup heavy cream

3 large eggs

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cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon rum

2 cups cooked white rice (long grain or jasmine)

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cup raisins

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cup roughly chopped toasted pecans

So Many Variations

There are so many possibilities for rice pudding including dried blueberries, cranberries, or apricots. Toasted almonds or other nuts provide a great crunch to the pudding as well. Satisfy the chocoholic’s craving by stirring in some chocolate chips once it comes out of the water bath.

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. In a medium bowl, whisk together the milk, cream, eggs, sugar, vanilla, and rum until smooth. Stir in the cooked rice and raisins.
   
3. Pour the rice mixture into a food-safe bag and vacuum seal the bag. Make sure the rice mixture is in an even layer in the bag.
   
4. Place the rice mixture in the water bath and cook sous vide for 40–45 minutes.
   
5. Spoon into serving bowls and top with the toasted pecans.
   
6. Serve warm or, if desired, chill in the fridge before serving.
   

Eggnog

This classic holiday drink is so simple to make in the sous vide and it is creamy and delicious!

Ingredients

Makes about 4 cups

6 large egg yolks

2 cups whole milk

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cup heavy cream

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cup granulated sugar

1 cup brandy, cognac, or rum (optional)

Pinch ground nutmeg or cinnamon (optional)

1. In a medium bowl, whisk together the egg yolks, milk, heavy cream, and sugar until smooth and creamy.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 160°F.
   
3. Pour the mixture into a food-safe zip-top bag. Slowly lower the bag into the water 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.
   
4. Place the bag in the water bath and cook sous vide for 75 minutes. Shake up the bag a couple of times during the cooking time.
   
5. Remove the bag from the water bath and chill. Stir in the brandy, cognac, or rum.
   
6. Pour into serving glasses and, if desired, sprinkle with nutmeg or cinnamon.
   

Chapter 15

Pickles, Relishes, and Chutneys

Pickled Dilly Beans

Super tangy, these green beans are incredibly addictive and one is almost never enough.

Ingredients

Makes about 5–6 cups

3 cups green beans

1
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cups white vinegar

1 cup water

1 teaspoon sea salt

1–2 sprigs fresh dill

3 cloves garlic, roughly chopped

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teaspoon dried red pepper flakes

Sous Vide for Pickling?

Using a sous vide water bath is a simple way to make quick pickles. The constant temperature of the water allows the vegetables to be gently blanched in the pickling mixture. This results in vegetables that are tangy but still have a crispy snap to them, and they are ready to eat immediately after they are chilled.

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Cut off both ends of the green beans.
   
3. Pour the white vinegar and water into a large bowl. Whisk in the salt until dissolved.
   
4. Place the green beans, fresh dill, garlic, and red pepper flakes in a large food-safe zipper bag. Pour in the vinegar mixture. Slowly lower the bag into the water 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.
   
5. Cook sous vide for 60–75 minutes.
   
6. After the sous vide cooking session, immediately place the bag in an ice bath to chill it.
   
7. Store in a covered glass or plastic container in the fridge for up to 2 weeks.
   

Bread and Butter Pickles

Sweet and sour, these bread and butter pickles are an awesome lunchtime treat and great on deli sandwiches.

Ingredients

Makes about 4–5 cups

1
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cups white vinegar

1
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cups granulated sugar

1 teaspoon sea salt

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teaspoon turmeric

3 cups sliced pickling cucumbers

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yellow onion, thinly sliced

1 teaspoon mustard seed

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teaspoon celery seed

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Pour the white vinegar into a large bowl. Whisk in the sugar, salt, and turmeric until dissolved.
   
3. Place the sliced cucumber, sliced onion, mustard seed, and celery seed in a large food-safe food-safe zipper bag. Pour in the vinegar mixture. Slowly lower the bag into the water 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.
   
4. Cook sous vide for 60–75 minutes.
   
5. After the sous vide cooking session, immediately place the bag in an ice bath to chill it.
   
6. Store in a covered glass or plastic container in the fridge for up to 2 weeks.
   

Garlic Dill Pickle Spears

Sous vide is one of the quickest ways to make dill pickles and these spears are crisp, tangy, and a welcome addition to any deli plate.

Ingredients

Makes about 12–16 spears

3–4 medium pickling cucumbers

1
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cups white vinegar

1 cup water

1
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teaspoons sea salt

3 cloves garlic, minced

1 sprig fresh dill

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teaspoon dried red pepper flakes

A Base Recipe

This recipe is excellent used as a base for pickling many other types of vegetables. Simply switch the pickling cucumbers with another veggie like cauliflower, pearl onions, beets, radishes, or sweet banana peppers. Depending on the thickness and hardness of the vegetable, the cooking time may vary. For a hint of sweetness, add a couple of tablespoons of granulated sugar to the mixture.

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Cut each cucumber into 4 spears by cutting them in half lengthwise and then cutting each half in half lengthwise.
   
3. Pour the white vinegar and water into a large bowl. Whisk in the salt until dissolved.
   
4. Place the cucumber spears, minced garlic, fresh dill, and red pepper flakes in a large food-safe zipper bag. Pour in the vinegar mixture. Slowly lower the bag into the water 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.
   
5. Cook sous vide for 45–60 minutes.
   
6. After the sous vide cooking session, immediately place the bag in an ice bath to chill it.
   
7. Store in a covered glass or plastic container in the fridge for up to 2 weeks.
   

Spicy Pickled Fennel

Fennel has a mild licorice essence that works nicely with this spicy pickle flavor. Top some sous vide salmon with this pickled fennel for a wonderfully unique taste experience.

Ingredients

Makes about 2–3 cups

1 large fennel bulb

1
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cups white vinegar

1 cup water

1 teaspoon sea salt

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cup granulated sugar

3 cloves garlic, roughly chopped

2 medium red Thai chilies, sliced

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Chop the fennel bulb into quarters, and then cut each quarter into thin slices.
   
3. Pour the white vinegar and water into a large bowl. Whisk in the salt and sugar until dissolved.
   
4. Place the sliced fennel, chopped garlic, and chilies in a large food-safe zipper bag. Pour in the vinegar mixture. Slowly lower the bag into the water 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.
   
5. Cook sous vide for 45–60 minutes.
   
6. After the sous vide cooking session, immediately place the bag in an ice bath to chill it.
   
7. Store in a covered glass or plastic container in the fridge for up to 2 weeks.
   

Vietnamese Pickled Carrots and Daikon

Brightly colored orange and white with both a sweet and zippy pickled taste, these are commonly served on Vietnamese banh mi sandwiches.

Ingredients

Makes about 4–5 cups

1 large daikon

2 medium or large carrots

1 cup white vinegar

1
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cups water

2 teaspoons sea salt

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cup granulated sugar

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Peel the daikon and carrots and julienne them. They should be about
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   " wide and 2–3" long.
   
3. Pour the white vinegar and water into a large bowl. Whisk in the salt and sugar until dissolved.
   
4. Place the julienned daikon and carrots in a large food-safe zipper bag. Pour in the vinegar mixture. Slowly lower the bag into the water 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.
   
5. Cook sous vide for 45–60 minutes.
   
6. After the sous vide cooking session, immediately place the bag in an ice bath to chill it.
   
7. Store in a covered glass or plastic container in the fridge for up to 2 weeks. Serve on banh mi sandwiches or eat them straight out of the jar.