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Greetings from our kitchen! We can’t wait to go deeper into the realm of sous vide cooking with you today. You may cook food to perfection with this method, producing dishes that are flavorful and very delicate. These dishes are easy to make and taste great, regardless of your level of experience with sous vide. Now let’s get going!
Motives for Delighting in This Recipe
 Consistent Outcomes: Food cooked to perfection each and every time thanks to sous vide technology. |
| Enhanced Flavor: All of the tastes are preserved when cooking in a vacuum-sealed bag. |
| Nutrient Retention: Compared to other cooking techniques, gentle cooking better retains nutrients. |
| Cooking without a hand: sous vide performs all the work for you; just set it and forget it. |
| Adaptable: Excellent with meats, veggies, and even sweets. |
INGREDIENTS
| Steak sous vide | |
| Two 1-inch-thick ribeye steaks | |
| To taste, add salt and pepper. | |
| Two crushed garlic cloves | |
| Two fresh rosemary sprigs | |
| Two tsp butter | |
| Steam-Poached Vegetables | |
| Two large carrots, cut into slices and peeled | |
| One broccoli head, divided into florets | |
| Two tsp olive oil | |
| To taste, add salt and pepper. | |
| A single tsp of dried thyme |
Nutrision Information
Steak sous vide
- 400 calories
- 30g of protein
- 30g of fat
- 0g of carbohydrates
Steam-Poached Vegetables
- 150 calories
- 3g of protein
- 10g of fat
- 12g of carbohydrates
- 4g of fiber
Required Kitchen Equipment
| Immersion circulator sous vide | |
| Bags and vacuum sealers | |
| Big saucepan or sous vide container | |
| Skillet | |
| Tongs | |
| Knife and cutting board |
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INSTRUCTIONS
STEAK SOUS VIDE
| 1. | Season the Steaks: Season the ribeye steaks with a generous amount of salt and pepper. |
| 2. | To get ready for Sous Vide, put each steak in its own vacuum-sealed bag with a sprig of rosemary and a clove of garlic. Close the bags. |
| 3. | Prepare the sous vide water bath by heating it to 130°F (54°C) for medium-rare steaks. After sealing the bags, place them in the water bath and cook for two hours. |
| 4. | Complete the Steaks: Take the steaks out of the bags and give them a quick pat dry. Melt butter in a pan over high heat. The steaks should sear for one to two minutes on each side to get a beautiful crust. |
| 5. | Serve: Before slicing and presenting the steaks, allow them to rest for a few minutes. |
STEAM-POACHED VEGETABLES
| 1. | Toss the sliced carrots and broccoli florets in a basin with olive oil, salt, pepper, and dried thyme to prepare the vegetables. |
| 2. | In order to prepare the vegetables for sous vide, place them in a vacuum-seal bag and close it. |
| 3. | To prepare the vegetables for sous vide, preheat your water bath to 185°F (85°C). After sealing the bag, place it in the water bath and cook for one hour. |
| 4. | Serve: Take the veggies out of the bag and start serving right away. |
Video Guide
Benefits of the Food
 – Rich in Protein: Steak is a fantastic source of low-fat protein. |
| – Vitamin-Rich: Vegetables are a great source of vitamins and minerals. |
| – Good Fats: You may include good fats in your diet by using butter and olive oil. |
| – Controlled Cooking: For the best nutrient retention, sous vide offers exact temperature control. |
Tips and Variations
 – Various Meats: For some variation, try sous vide chicken, pork, or fish. |
| – Try varying amounts of herbs and spices in the vacuum-sealed packets to create unique flavor infusions. |
| – Vegetarian Option: Eggs, tofu, and a variety of veggies can all be cooked with the use of sous vide. |
| – Crispy Finish: For the greatest crust, pat meats dry before searing them. |
How to Keep Leftovers
– Chill: Toss leftovers in the refrigerator for up to three days, storing them in an airtight container. To preserve the softness, use the sous vide method for reheating.
– Freeze: Prepared sous vide food can be frozen for up to three months in vacuum-sealed bags. Refrigerate to thaw before reheating.
FAQ
– Can I use vacuum-sealed bags or ziplock bags instead?
If you don’t have a vacuum sealer, you can still utilize ziplock bags and the water displacement method.
– How should my sous vide equipment be cleaned?
Use a moist cloth to wipe the immersion circulator, then use water and mild soap to clean the water container.
– Can frozen meat be sous vided?
Sure, you can sous vide frozen meat; just give it an additional hour to cook.
– What happens if I don’t own an immersion circulator for sous vide?
Similar results can be obtained using a large pot and a thermometer, albeit maintaining a steady temperature is more difficult.
– Is sous vide security safe?
Yes, food safety is ensured and hazardous bacteria are killed by cooking at controlled temperatures for extended periods of time.
Conclusion
Recipes for sous vide are an excellent method to prepare flawless, restaurant-caliber dishes at home. You can consistently enjoy dishes that are tasty and tender thanks to accurate temperature control. Try these dishes and discover the benefits of sous vide cooking!
Call to Action
Are you ready to use sous vide to improve your cooking? Give these recipes a try and let us know how it goes in the comments section below. Remember to follow our blog for more delectable and creative recipes!
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