HOW TO COOK ASPARAGUS SOUS VIDE
Steps:
- Heat the water: Fill a pot with water and place your immersion circulator inside. Set your immersion circulator to 180°F and let the water come up to temperature.
- Serve: Remove from the water, turn off the circulator and serve immediately. Sprinkle some lemon juice and zest over the top of the asparagus, along with some of the cooking oil or butter (if desired) and some flaky sea salt, such as Maldon. Leftover asparagus will keep refrigerated for about 5 days.
Nutrition Facts : Calories 94 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 162 mg, Sugar 2 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
SOUS VIDE STYLE WHITE ASPARAGUS
Sous Vide is a style of cooking whereby the food is vacuum sealed in plastic bags and cooked in water that is not quite boiling. It is a way to balance and season food and enhance the flavor as well. Most people do not have a vacuum sealer, but the same effect can be gotten with a simple sealable plastic bag. Just be sure to press out as much air as you can. This recipe is from Thomas Keller, LA Times.
Provided by threeovens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up.
- Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.
- Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes.
- Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.
- Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.
Nutrition Facts : Calories 16.2, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.1, Sodium 8.1, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 1.2
SOUS-VIDE WHITE ASPARAGUS RECIPE
There is no shortage of culinary advice floating around today -- in books, on television and on the Internet -- but I think there's good reason to be a bit skeptical of kitchen tips no matter their source. When you cook at home you answer to no one but yourself. Just because I choose to take one approach in my cooking doesn't mean it will necessarily work for you, but I'd like to think that there are a few recipes and techniques that can improve the food you prepare at home."Season with salt and pepper" is a common way to end a recipe (it's even something that I've written in my books), but as culinary advice it's a bit misleading. In the kitchen it's helpful to separate the concept of "seasoning" from that of "enhancing flavor." One is a way to add flavor to a dish, and the other is a way to intensify flavors without changing them, though we typically use the verb "season" to describe both processes. A true seasoning ingredient can be anything that brings a new flavor to what you're preparing; pepper, piment d'espelette and mustard are just a few seasonings that I like to use.When you use salt to intensify flavor, though, it should be barely perceptible. Nevertheless it will have a profound impact on the flavor of the dish as a whole (it should taste better, but it shouldn't taste salty). In our kitchens, we do this by adding salt early in the preparation through the use of different types of brining: wet and dry.In a wet brine, salt and other flavorings are dissolved in water and a piece of meat, such as a whole chicken, is submerged in the brine. Most animals are largely made up of water, so by submerging them in a brining liquid, we allow an equilibrium to develop between the salt in the brine and the salt in their natural juices. It gives us the ability to evenly distribute salt throughout the meat or fish at a level that enhances the flavor rather than overwhelming it. When you're working with a wet brine, salt and acid naturally work hand-in-hand to enhance flavor, a technique best exemplified by our poulet roti at Bouchon Bistro.Meyer lemon-cured salmon works somewhat differently, because there's no moisture involved. This is a dry brine, which is exactly what it sounds like: a mixture of flavor enhancers -- typically based in a blend of salt and sugar -- as well as other flavoring agents that are not dissolved in a liquid but rather applied directly to the meat.Dry brining has essentially the same mechanics as dry curing, it's just that our intentions for the end product are often different. While the dry brine enhances flavor by adding salt, it also creates a two-way street where the delicate albumin, a water-soluble protein, is drawn to a surface that is simultaneously dried out. So in addition to the flavor benefits we see an aesthetic improvement when the fish or meat is cooked: a beautiful, crisp brown crust.Dry brining works hand-in-hand with another technique vital to our cooking: tempering. Tempering means we remove a piece of meat or fish from refrigeration prior to cooking it (the length of time depending on the size and cut but always with an eye to maintaining standards of food safety) and allow the temperature to both rise and equalize. By reducing the difference in temperature between center and surface we ensure even cooking. When working with meat or fish, you can dry brine and temper at the same time, simultaneously applying two methods that make a better finished dish.When it comes to brines, simple kosher salt is best. As cooks today we have access to a galaxy of different salts, but the benefits of other more expensive or exotic salts won't really shine in these preparations. Instead we treat those salts as condiments meant to add a finishing touch of flavor or texture.Regardless of how it is applied, salt has numerous complex interactions with the proteins in a cut of meat or fish. In addition to the flavoring aspects we have already discussed, they act to denature some of the protein structure, changing it and improving texture and increasing retention of moisture in the cells. If you'd like to understand more about the chemistry behind these interactions, you cannot do better than my friend Harold McGee's incomparable reference "On Food and Cooking."But you can reap the benefits of using brines in your kitchen at home without understanding the science behind them. You only need to know what flavors you like and have a willingness to apply these techniques to bring those flavors out.
Provided by Thomas Keller
Categories VEGETARIAN, VEGETABLES
Time 1h
Yield Serves 4
Number Of Ingredients 4
Steps:
- Bend the spears to break off the tough ends. Peel the spears and trim the ends to make the spears the same size. Line up spears in a single layer in a bag, tips facing up. Add a pinch each of sugar and salt and the milk. Vacuum-pack on medium-high.
- Place the bag in a large pot of water heated to 185 degrees for 30 minutes to cook.
- After 30 minutes, remove the bag and submerge in a large ice bath to stop the cooking and chill the asparagus.
- Drain the asparagus and rinse well under cold water.
- Cut away the ends on the diagonal, then cut each spear on the diagonal into three pieces.
SOUS VIDE ASPARAGUS
Fast, simple, and delicious sous vide asparagus with a hint of rosemary and garlic.
Provided by Michael Rosencrants
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Set a sous vide cooker inside a large pot and pour water to the fill line to make the water bath. Preheat sous vide to 185 degrees F (85 degrees C).
- Wrap rosemary and garlic loosely in cellophane to keep it separate from the asparagus. Place in a resealable bag with asparagus and butter. Remove air from bag and seal. Set sous vide timer for 15 minutes.
- Remove cooked asparagus from the bag, place on a plate, and discard the rosemary and garlic.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 4.7 g, Cholesterol 8.1 mg, Fat 3.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 24.1 mg, Sugar 2.1 g
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