Sous Vide Essentials Perfect Rice Recipes

SOUS VIDE RICE BOWL | EPICURIOUS

Steps:

• Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water.
• Place rice, 1 tsp. butter, 1/2 tsp. salt, and 1/3 cup plus 1 Tbsp. water in a vacuum-sealable or freezer bag and gently shake to combine.
• Place carrot, lime juice, maple syrup, cumin, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. oil in another bag and gently shake to combine.
• Place mushrooms, cornstarch, tamari, remaining 1 tsp. oil, and a pinch of salt in third bag and gently shake to combine.
• Vacuum seal or partially close freezer bags, getting as much air out as possible to keep bags from floating, and place in water bath. If using freezer bags, push down into water until only the open edge of bag is exposed (this will push more air out of the bag) and fully close, using a wooden spoon or tongs to hold the vegetables below the water while sealing, as they're buoyant and want to float. Turn on machine and heat water to 190°F.
• Cook, turning mushrooms and carrots occasionally, which have a tendency to float, 35 minutes. If after 5-10 minutes, it looks like there's air in the freezer bags, open a corner and push the bags under water, sealing again when the air is displaced. You could also try to weigh them down, but the water is hot so it's kind of a pain.
• Remove bags from water and unseal. Transfer rice to a medium bowl and top with mushrooms. Pull carrots out of their liquid and reserve liquid in bag as a totally righteous sauce to pour over the finished dish.
• Top rice bowl with poached egg, scallions, shallots, peanuts, hot sauce if you're into it, and don't forget that you still have that reserved carrot sauce!

SOUS VIDE ESSENTIALS: THE PERFECT HOTDOG

Steps:

• PREP/PREPARE
• The Goal: There are many things that you have to do right to be a successful caterer. But, two stand out to me: 1. Never make your clients sick. Making people sick, and sending them to hospital is really bad for business. 2. Come up with recipes that, although standard fare, somehow taste better when you serve them. With that in mind, this recipe is how to create the perfect succulent hotdog.
• Cooking your doggies: Okay, we need to get something straight, you do not cook hotdogs... I repeat, you do not cook hotdog. You only reheat them. You can take a hotdog straight out of the package, and eat it. They are already cooked... you probably already knew that. So the question is: What is the best way to "reheat" a hotdog, and that is exactly what we are going to talk about.
• The Best Doggie: This whole process begins with the actual hotdog. In my opinion two of the best companies are Nathan's, and Hebrew National. Make sure that they are all beef , or angus. And, one other thing, I prefer my dogs with the skin on. It give them that satisfying "snap" when you bite into them.
• The Best Temperature: Believe it or not, there is a "best" temperature to reheat your doggies. I did a lot of research on this, and then performed my own tests... And, the winner is 155f (68c). This temperature is only valid if you are working with good, all-beef, doggies. I tried cooking them at lower temps, and higher temps, and 155f (68c), is the "sweet" spot for the perfect juicy dog.
• The Crisping: Okay, you cannot just take those reheated doggies, and eat them... Well, actually you could, but we need a finishing step. That involve crisping those bad boys in a high-heat skillet, or a quick trip on the grill.
• Gather your ingredients (mise en place).
• Add the doggies, melted butter, salt, and pepper, to a Ziploc bag, squeeze as much as out of the bag as you can, and place into a pot with the sous vide machine, set to 155f (68c).
• Allow the dogs to stay in the water bath for about an hour.
• Remove from the water bath, and place the dogs, and the melted butter, into a hot skillet.
• Roll back and forth in the skillet for about 1 - 2 minutes, until the skin crisps up, and the dogs turn a nice red. Remember they are already cooked, you just want to crisp the skin.
• PLATE/PRESENT
• Serve with your favorite condiments. Enjoy.
• Keep the faith, and keep cooking.