theor Meat Fish Vegetables

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3 Contents 1 theor 2 Meat 3 Fish 4 Vegetables 5 Fruit 6 ser y... 8 explaining the important basic principles of sous vide, including background knowledge, and how to use sous vide sensibly When cooked at between 56 C and 72 C meat becomes very tender. the more connective tissue there is, the longer the cooking time Cooking temperatures between 38 C and 65 C and top fresh quality achieves excellent results these are cooked at temperatures of between 68 C and 98 C. Raw vegetables can be marinated in their own juices the sous vide process enhances the taste of fruit without it oxidising. Marinating works well with the fruit sealed in a vacuum pouch. vice Basic recipes, glossary, recipe index in short, everything that makes this book easy to use! KoLUMne ReCHts 5

4 the basivs of cooking sous vide Fish and Shellfish Fish lends itself particularly well to being cooked sous vide. As this process brings out the natural flavours of the fish, it is important that only very fresh fish be used. the flesh should be shiny, moist and firm to the touch. Bones and cartilage are best removed just before cooking with tweezers. most fish and shellfish are best cooked medium (60 c) to medium-rare (49 c). the exceptions being arctic char and salmon which are best cooked medium-rare (49 c) to rare (43 c) and tuna which is best cooked rare (43.5 c) to very rare (38 c). Fish should be stored at below 3.3 c for no more than three to four weeks. 5 Pasteurization Times from 5 Thickness Lean Fish Oily Fish (mm) 55 C 57,5 C 60,5 C 55 C 57,5 C 60,5 C 5 2:18 hr 50 min 16 min 3:54 hr 1:27 hr 27 min 10 2:22 hr 55 min 21 min 4:00 hr 1:32 hr 32 min 15 2:31 hr 1:04 hr 30 min 4:08 hr 1:40 hr 41 min 20 2:42 hr 1:16 hr 41 min 4:20 hr 1:52 hr 53 min 25 2:58 hr 1:31 hr 56 min 4:35 hr 2:07 hr 1:08 hr 30 3:16 hr 1:50 hr 1:12 hr 4:53 hr 2:26 hr 1:25 hr 35 3:38 hr 2:11 hr 1:31 hr 5:15 hr 2:48 hr 1:45 hr 40 4:03 hr 2:35 hr 1:52 hr 5:40 hr 3:13 hr 2:08 hr 45 4:31 hr 3:01 hr 2:14 hr 6:09 hr 3:40 hr 2:32 hr 50 5:02 hr 3:29 hr 2:39 hr 6:40 hr 4:10 hr 2:58 hr 55 5:36 hr 4:00 hr 3:05 hr 7:15 hr 4:43 hr 3:27 hr 60 6:12 hr 4:32 hr 3:33 hr 7:52 hr 5:18 hr 3:57 hr 65 6:51 hr 5:07 hr 4:03 hr 8:33 hr 5:55 hr 4:29 hr 70 7:33 hr 5:44 hr 4:35 hr 9:16 hr 6:34 hr 5:03 hr Pasteurization times for lean and oily fish (Embarek and Huss, 1993) the BAsIcs of cooking sous VIDe 19

5 6 Cooking Times from 5 C Thickness (mm) 38,5 C 47 C 52 C 5 2 min 2 min 2 min 10 7 min 7 min 7 min min 16 min 16 min min 28 min 28 min min 43 min 44 min min 1:02 hr 1:03 hr 35 1:20 hr 1:24 hr 1:25 hr 40 1:44 hr 1:49 hr 1:51 hr Table 6: Cooking times for thawed salmon cooked to raw, medium rare and medium. The salmon will not be pasteurized at this combination of time and temperature and should therefore not be served to persons with weakened immune systems. Salmon 45 2:11 hr 2:18 hr 2:21 hr 50 2:42 hr 2:49 hr 2:53 hr 55 3:16 hr 3:25 hr 3:30 hr Although salmon is popular among sous vide enthusiasts, it should never be served to those with weak immune systems. the low cooking temperatures in this book are not sufficient to reduce the number of food-borne pathogens or parasites. It is therefore recommended that the fish is either frozen (-20 c for at least 24 hours) or pasteurized according to table 5. the texture of sous vide prepared salmon is very moist and tender. to contrast this texture, the skin should be removed before vacuum packing, crisped and served as garnish. If cooking the salmon medium or medium-rare, the easiest way to crisp the skin and remove it is to quickly sear the skin side in a pan over high heat. the skin will then easily peel off the flesh. the skin can then be finished with a blowtorch or simply placed in a warm oven until needed. When cooking salmon, the protein albumin often leaches out of the fish and coagulates on the surface. this can be easily prevented by brining the fish in a 10% salt water solu- tion for 10 minutes (100 grams salt per 1 litre water) the temperature of the water bath should be 38.5 c for very rare salmon, 47 c for medium rare, and 52 c for medium rare salmon. 20 theory

6 Veal breast Mushrooms broccoli almond butter 58 Meat

7 Veal breast is called tendron in French which means collar. even escoffier cooked this part of the veal breast. 59

8 Veal breast Mushrooms broccoli almond butter 60 Meat

9 Veal Breast 400 g veal breast 20 g Tomatenserum Push (see glossary) 20 g Ketjap Manis (see glossary) 1 shallot 3 cloves 1 bay leaf halve the shallot. Place all the ingredients into a pouch, vacuum seal and cook. chill and slice. regenerate when required, sear and season lightly with salt. Kind of Pouch Vacuum Water bath Combisteamer Fan power boilable Pulse 56 c /70 min 56 c /70 min half Mushrooms 300 g mushrooms 1 clove garlic, crushed 1 twig lemon thyme 1 twig rosemary 40 g butter Place the mushrooms, garlic, lemon thyme and rosemary into a pouch, vacuum seal and cook. Glaze in frothy butter and season well. cut into pieces as required and plate up. although mushrooms loose a little of their firmness when cooked sous vide they do make up for the loss with aroma. Kind of Pouch Vacuum Water bath Combisteamer Fan power boilable soft 85 c / 15 min 85 c / 15 min full Broccoli 80 g blanched broccoli rosettes 20 g toasted almond slivers 30 g nut butter Glaze the broccoli in the nut butter, season well and serve with the toasted almonds. Finishing 60 g veal jus 40 g glazed pearl onions Plate up the veal breast garnished with the other components of the dish. Veal breast, MushrooMs, broccol, almond butter 61

10 Prawns salad Vinaigrette essence 190 Fish

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12 Prawns from very deep cold water are of a particular icularly high quality. 192 Fish

13 Prawns salad Vinaigrette essence Prawns 8 prawns - 2 wide strips orange peel 1 twig rosemary 40 ml olive oil 30 ml crustacean stock (see recipe on page 40 ml white wine vinaigrette (see recipe page 308) Twist open the prawns and remove the entrails. Vacuum with the remaining ingredients. sauté lightly when required or slice cold. season lightly with salt. Whisk the oil into the crustacean stock and this into the vinaigrette. Kind of Pouch Vacuum Water bath Combisteamer Fan power Boilable normal 56 C / 20 min 56 C / 25 min half Vinaigrette essence 100 ml Cabernet-Sauvignon vinaigrette 40 g glucose 1 wide strip orange peel Boil all the ingredients together to make a syrup. season. Salad Salicornia Cress (see glossary) Rucola Cress (see glossary) Chicory Karma Orchid Pull the leaves off the cress. Cut the chicory into spikes. separate the orchid petals. Create a mixed salad. Finishing Arrange all the ingredients on a plate and garnish with the prawn feelers. Drizzle with the vinaigrette and add the vinaigrette essence. PRAWNs. salad. ViNAiGRETTE EssENCE 193

14 Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitamins all that is sous vide cooking, and more. The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works. Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables. The theoretical chapters include ground breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers. With amazing photography, fantastic design and excellent food styling this is a sous vide book as only Antoniewicz can write it. ISBN