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Recipes For Food Vacuum Cuisine

Written by bioloadmin on March 12, 2020. Posted in Blog. No Comments on Recipes For Food Vacuum Cuisine

Are you in need of culinary inspiration? Whether you’re searching for new recipe ideas to amaze your guests or simply to indulge yourself, this article has got you covered. Discover the wonders of extending the freshness of your ingredients with a Food Vacuum. Dive into our guide filled with innovative uses of Food Vacuum in your cooking routine, ensuring your dishes not only taste fantastic but also stay fresher longer. Welcome to the ultimate resource you need for elevating your meals.

General Recipe Books For Food Vacuum Machines

If you like preparing good small dishes with media as a real book of recipes. Here is a selection of the 3 best food vacuum cooking guides, which I highly recommend. Both for the quality of their editions and for the excellence of the dishes presented.

Flavors And Health, Vacuum Cooking.

General Recipe Books For Food Vacuum Machines

Edited by Place des Victoires and written by Hubertus Tszchirner. In my opinion, this guide is the essential of vacuum cooking for amateurs. Very complete, well-illustrated all the vacuum- packed recipes are affordable by ordinary people and all the food for their preparations is easily accessible in your usual points of sale.

The main asset of this book is the way the author approaches vacuum cooking. Instead of presenting a recipe from A to Z, it explains in detail the cooking and the ingredient by ingredient preparation. The objective being to be able, if you feel like going on an eggplant basis (on the cover page), to marry it with oyster mushrooms, lamb’s lettuce and braised pears normally associated with the veal rice recipe. This is what we call to do it yourself in the kitchen, it’s up to you to create your own culinary masterpieces.

Vacuum Cooking At Home.

Published by Tompress, according to recipes highlighted by Giorgio Re. This sublime 196-page book is perfect for households who want to start cooking under vacuum. It is also the only book truly specialized in food vacuum cooking at home. It proves that it is easy to manage to prepare exceptional dishes as do the largest French or foreign tables. And that it is impossible to miss cooking with the vacuum method. You can also use a probe thermometer for even more precision.

Cook under vacuum.

Published by Independently Published, the author Jean Jacques Trebaux specialist in vacuum cooking (already several works to his credit) gratifies us with 44 pages of recipes for a very reasonable price. You will find beautiful illustrations of dishes, advice for beginners, simple tables for times of vacuum cooking and many other beautiful surprises. I particularly like “The vegetable ratatouille” and “The chicken fillet with cranberry mousse and chilli”. There is something for everyone, meat, fish and seafood, side dishes and vegetables or desserts.

some items you can get when you have a vacuum machine

Beef And Lamb

You dream of ribs, breasts, legs or even steaks and other pieces of choice. This book will give you great vacuum recipes, good and simple to make. Choose the cooking that suits you, and follow step by step the precious advice given page after page for a result worthy of the greatest restaurants. A small flat all the same for this edition, the price is a bit high, we would have appreciated a larger number of recipes for this price.

Pork And Poultry.

These are the dishes based on pork or poultry that interest you. Find this little book that brings good surprises including the recipe for Thai green chicken curry, truly magical. Everything is very detailed and with vacuum cooking, in a bain-marie, the texture of the meat is perfect and tasty. Too bad this edition is a little expensive.

Fish and seafood.

This selection of recipes based on shrimps, fish, and shellfish in vacuum cooking, will delight you if you like seafood. So do not waste time and run to your favorite fishmonger, choose lobsters, langoustines and other products that sublimate your dish. No difficulty in preparation and each time the result is there. However, we are once again hungry (great pun ?), we would have liked more pages of recipes for the cost of this sous vide cooking guide.

Homemade Recipes With Food Vacuum Cooking.

Know that you can almost cook everything under vacuum in a bain-marie, just refer to the comparison table of the different sous vide cooking that you will find on my blog. So do not hesitate to bring out the family recipes and test your favorite dishes with this cooking method. It’s a great way to rediscover and improve the taste of your daily meals.

Internet Vacuum Cooking Recipes.

Finally, the Internet is an inexhaustible and most often free source for finding new recipe ideas to make with your vacuum packaging device. The network is teeming with quality sites specializing in sous vide cooking. Do some research and put your favorites in favorites on your tablet or smartphone, which will be a good support during preparation in the kitchen.

Low Temperature Lamb Fillet On The Plancha

Written by bioloadmin on March 11, 2020. Posted in Blog. No Comments on Low Temperature Lamb Fillet On The Plancha

Ingredients

For this recipe of lamb fillet in two cookings

A lamb fillet – Olive oil – Herbes de Provence.

Utensils

Vacuum machine
Stainless steel casserole dish
Plancha inox

Preparation Of The Recipe

Season and oil the lamb fillet.
Place the meat in a suitable vacuum bag.
Vacuum and seal the bag.
Fill a sufficiently large container with water and set the Sansaire to 45 ° C.
Immerse the bag in water and cook for 2 hours.
Ensure that the bag remains submerged during all cooking at low temperatures.
After cooking remove the bag from the water.
Take out the meat.
Place the lamb fillet on the oiled plancha at 180 ° C.
Season (salt and freshly ground pepper).
Color on all sides.
Season with Provence herbs.
Turn the meat regularly.
Coat the meat with the cooking juices.
Allow 4 minutes of cooking for pink meat.
Slice the lamb fillet in hazelnuts.
The meat is perfect, pink with a nice Maillard reaction.
Arrange on a hot plate with a garnish of vegetables and a bear’s garlic butter.

A Few Words About The Recipe

Two types of cooking for this lamb fillet which complements each other perfectly. The low-temperature cooking vacuum changes the texture of the meat evenly. It can be likened to a pre-cooking which will prevent the meat from shrinking and losing its humidity during the lively cooking on the plancha. We obtain very tender and tasty meat with a nice Maillard reaction. It is also an appreciable technique when you have a large quantity of meat to cook.

Red Beets Cooked Under Vacuum

Written by bioloadmin on March 11, 2020. Posted in Blog. No Comments on Red Beets Cooked Under Vacuum

Discover the ultimate guide to cooking red beets with a modern twist! This detailed article introduces a sous-vide technique that elevates the natural flavors of red beets to perfection. Ideal for salad enthusiasts, this method involves using sous-vide bags capable of withstanding temperatures up to 120°C and a steam oven or bain-marie set at 100°C. Get ready to transform simple red beets into a gourmet ingredient that will enhance any dish.

Step-by-step, our recipe walks you through the preparation process, from trimming and washing the beets to vacuum sealing them with precision. Learn how to poach them just below boiling point for an hour and then refresh them in an ice water bath for ultimate crispness. Whether you’re a seasoned chef or a cooking novice, this article promises to make the process of cooking red beets straightforward and rewarding, ensuring they remain a fresh and delicious addition to your meals for up to 7 days.

Ingredients

For this technique of cooking red beets Red

beets – bags intended for sous-vide cooking (supporting a T ° of 120 ° C) – a steam oven or a bain-marie at 100 ° C – a vacuum bell.

Preparation Of The Red Beets Recipe

1. Trim the beets which must be firm to the touch. Wash and brush them under cold water.

1. Trim the red beets which must be firm to the touch. Wash and brush them under cold water.

2. Place the clean beetroot in the bag.

3. Preferably calibrate your bags (either one in each bag, or beets of the same size in each.

4. Vacuum to 99.9% and weld. Some people salt a little.

5. Poach for 60 minutes under the boiling point.

6. Refresh in an ice water bath. Store in the cold.

A Few Words About The Recipe

The best cooking for red beets in salads. Beets can be eaten within 7 days which seems reasonable, even if the plausible duration is much longer. Without a scientific control process on the degradation of the cooked product (even under vacuum) I do not recommend too long a conservation.

Plancha-Lacquered Veal Tendrons

Written by bioloadmin on March 7, 2020. Posted in Blog. No Comments on Plancha-Lacquered Veal Tendrons

Dive into the culinary world with our exquisite veal tendrons recipe, a dish designed to impress with its blend of tender veal and a symphony of flavorful marinades. Perfect for a gathering of six, this recipe meticulously outlines the steps to achieve a melt-in-your-mouth experience, starting with 2 kg of veal tendrons and a rich array of ingredients including onions, shallots, garlic, and a mix of port and soy sauce for an unforgettable taste. The preparation journey is detailed, guiding you from the initial meat cutting to the final lacquering, promising a dish that’s as delightful to make as it is to eat.

Elevating traditional cooking methods, this recipe introduces the technique of low-temperature vacuum cooking, ensuring the veal tendrons are cooked to perfection, preserving their flavors and achieving a tender texture unlike any other. Accompanied by a homemade marinade that blends sweet soy sauce, teriyaki, and a hint of chili, each step is designed to enhance the veal’s natural qualities. Whether you’re a seasoned chef or a culinary enthusiast looking to try something new, this veal tendrons recipe offers a journey through taste and technique, ready to transform your dining table into a gourmet feast.

Ingredients

Recipe of veal tendrons for 6 people

2 kg of veal tendrons – 2 onions – 2 shallots – 4 cloves of garlic – 3 dl of port – 1 dl of salted soy sauce – thyme – bay leaf – rosemary

For the marinade

1 dl of sweet soy sauce – 5 cl of teriyaki sauce – 1 teaspoon of smoked pimento – 1 teaspoon of chili puree – 5 cl of Worcestershire sauce – 1 teaspoon of garlic powder – 40 g of honey.

Utensils

Stove
vacuum machine
plancha inox

Preparation Of The Veal Tendrons Recipe

1 – Cut the meat into two pieces and trim superficially if necessary.
2 – Color the tendron with hazelnut butter on both sides.
3 – Sweat the onions and shallots in the cooking butter with the bouquet garni and the garlic cloves.
4 – Deglaze with the port and salted soy sauce.
5 – Peel off the juices and reduce by a third over low heat.
6 – Place the pieces of veal in vacuum bags and distribute the filling and the juice.
7 – Vacuum and weld.
8 – Place in the water bath set at 56.5 ° C for 10 hours, then at 70 ° C for 2 hours.
9 – After cooking, open the bags and place the meat in the fridge for 2 hours.
10 – Cut the pieces into thick slices. We find that the meat is soft and moist.
11 – Combine the elements of the marinade and marinate the meat on all sides for 1 hour.
12 – Place the veal slices on the oiled plancha at 150 ° C.
13 – Turn the meat over during cooking and cover with the marinade.
14 – Do not push the cooking too far; it is just a matter of lacquering the meat.

A Few Words About The Recipe

To the 30 minutes of preparation, you will need to add 12 hours of sous-vide cooking at low temperatures. Low-temperature vacuum cooking is governed by strict hygiene rules and must comply with the recommended cooking times and temperatures.

Veal tendron is stewed meat. It is a traditionally poached third category piece. Here we opted for long cooking at low temperature which will give the meat a melting and non-gelatinous texture while preserving the taste, unlike poaching. Cooking on a plancha set at 150 ° C avoids the charring of the marinade.

In this recipe, cooking the veal is essential, the marinade can, however, be adapted to everyone’s taste. I also invite you to also taste this veal tendron without the final lacquering to enjoy the flavor of the natural tendron. Simply delicious!

The Underside Of Vacuum Cooking

Written by bioloadmin on March 7, 2020. Posted in Blog. No Comments on The Underside Of Vacuum Cooking

Cooking under vacuum, we hear about it in cooking shows for years, without knowing what it is. Not to mention that this is the culinary trend of the hour among foodies and the greatest chefs on the planet. To satisfy our thirst for curiosity, nutritionist Christina Blais demystifies this intriguing cooking technique.

Just Right

It is no coincidence that vacuum cooking is also called cooking at the right temperature: there is no better way to control the temperature of the food when it is cooked. Do you like your perfectly rare steak every time? With vacuum cooking, it will be.

Its principle is simple: we seal food in a plastic bag, after removing the air (as in the photo). Then, we immerse it in a water bath heated to the temperature that we want our food to reach once cooked. Take the example of a fish fillet, the perfect internal cooking temperature of which is 63 ° C (145 ° F). To cook it under vacuum, simply immerse it in a water bath heated to 63 ° C (145 ° F) and wait until it too reaches the same temperature. No more complicated.

STRESS-FREE COOKING

Even if we forget our food in the water bath, there is no danger that it will cook too much, because the temperature of the cooking bath is the same as the final temperature sought. Better still: the cooking of the food is uniform since its temperature is just as much.

The Necessary Equipment

›FOR VACUUM PACKAGING

Plastic bags: Two types of bags can be used. Bags sold with a vacuum packaging device (FoodSaver type) or freezer bags with a zipper (Ziploc type). These bags are completely safe because the type of plastic they are made of is approved for food contact and does not risk melting at the cooking temperatures used.

A FoodSaver type wrapper: It is used to create a vacuum. If you do not have one, you slowly submerge the partially closed bag in the water bath, until the water reaches the level of the slide. The weight of the water then pushes the air out of the bag. Then seal the slide quickly.

›FOR COOKING

For vacuum cooking, chefs usually use very expensive specialized equipment, such as vacuum bells and thermal circulators. There are two more economical options for the home. 1) Improvise a heated water bath using a pan on the fire or 2) buy a tool called an immersion heater.

A pan of water on the fire: This is the least expensive option, as it only requires the purchase of an electronic thermometer to monitor the temperature of the water. However, it does require a lot of monitoring to ensure that the temperature remains constant. The heat must be constantly adjusted and ice cubes added if the bath gets too hot. What is less practical for cooking which lasts several hours…

An immersion heater: This is a small cylindrical device with a thermostat, a heating rod and a pump that is fixed on a pan filled with water. The immersion heater (which operates on electricity) heats the water to the desired temperature and circulates it constantly. The cooking is exact and is done without any supervision. Cost: around $ 200.

>WHY COOK UNDER VACUUM?

> It’s delicious. Since it is enclosed in a bag and cooked at low temperature, the food retains all its flavor and loses less juice. Tough meats become more tender since they cook for several hours.

> It’s precise. All foods that cook in bags at the same time have exactly the same cooking. Ideal when you have a group and want to make sure that all of our pieces of meat are cooked the same way.

> It is convenient. Once the food is sealed in its bag, cooking is done practically without supervision and there is no danger that it will cook too much.

›It’s versatile. Sous-vide cooking lends itself as much to cooking fruit, vegetables, meat, poultry, fish and seafood as it does to recipes that require exact cooking, such as custard or boiled eggs.

Vacuum Cooking In 5 Steps

1. PREPARE AND SEASON FOOD

Since they do not cook at the same temperature, fruits and vegetables should be cooked separately from meats. Foods are usually cooked in individual portions to shorten the cooking time. The seasonings should be simple, because cooking under vacuum preserves all the aromas, so all you have to do is add a few spices (herbs, spices, shallots, salt, pepper) and that’s it. Fats and liquids are not required.

2. BAGGING, VACUUMING AND SEALING

The food and seasonings are placed in a plastic bag. The air must then be removed from the bag. Otherwise, it will float on the surface of the water bath, which will prevent the food from cooking evenly.

3. DETERMINE THE TEMPERATURE AND COOKING TIME

These depend on the type of food, its density and especially its thickness. Determining the cooking time is the most difficult step in vacuum cooking. Fortunately, there are cooking guides on the web for a multitude of products and recipes. The cooking time can range from 1 hour for a 2.5 cm (1 inch) steak up to 36 hours for a tough cut of meat (long cooking can soften the elastic collagen fibers).

4. COOK THE SACHETS IN A WATER BATH

It’s time to immerse the food in a pan on the fire or a container with an immersion heater until it reaches the desired temperature.

5. TREAT THE FINISH

The vacuum technique cooks food to perfection, but it has a drawback: although most food can be served as is, when it comes out of the bag, the meats have a grayish appearance. To correct this defect, brown them in a frying pan, on the barbecue or using a torch to add color and a tasty toasted crust.

IS IT SAFE?

Sous-vide cooking uses relatively low temperatures for cooking, which could cause bacteria to grow. This is why there are two basic rules to follow.

The temperature of the cooking bath for meat, fish, and seafood must at least be set at 55 ° C / 131 ° F (60 ° C / 140 ° F in the case of poultry). Dangerous bacteria are slowly destroyed by heat from about 55 ° C / 131 ° F.
Unopened sachets that are not consumed immediately after cooking should be cooled quickly. They should also be kept in the refrigerator and consumed within three days. 0 sachets can be safely frozen for several months.

Experience of Vacuum Cooking

Sous-vide cooking is especially appreciated for the uniformity of the cooking of meats. This experiment carried out with slices of beef tenderloin 2.5 cm (1 in) thick, shows this clearly.

FRYING PAN

This slice of tenderloin was cooked in a pan over high heat and turned twice until its internal temperature reached 57 ° C / 134 ° F (rare cooking). As with all meats grilled in this way, there is a strip of grayish flesh, overcooked, on each side. Only the center of the room is pink.

SOUS VIDE COOKING

This slice was cooked in a vacuum bag, in a water bath set at 57 ° C / 134 ° F using an immersion heater, for 1 hour, i.e. the suggested cooking time to reach 57 ° C / 134 ° F to heart. The steak was then quickly browned in a pan on each side, enough time to brown it. Since the temperature of the meat can never exceed that of the cooking bathwater, the cooking is perfectly uniform from start to finish.

Montreal steak spice sous vide

Preparation: 15 minutes
Cooking: 2 hours
Servings: 4

Ingredients:

1 ½ lb (675 g) 4 cm thick (1 ½ in.) Bib, cut in half
20 ml (4 tsp.) Old-fashioned mustard
1 small shallot, finely chopped
10 ml (2 tsp) Montreal steak spices (see note)
Olive oil
Salt and pepper

Preparation:

In a bowl, coat the meat with mustard, shallot and steak spices. Place each piece of meat in a vacuum cooking bag. Close the bag by removing the air.
Attach the immersion heater to a saucepan filled with water and set the temperature to 57 ° C (134 ° F). When the water reaches the desired temperature, immerse the bags in the water. Cook the meat for 2 hours for pink cooking (see note) for a 4 cm (1 ½ in) flank steak.
Preheat the barbecue on high power. Oil the grill.
Remove the meat from the bag and drain. Oil the meat. Salt and pepper. Quickly grill the meat, about 1 minute per side. Adjust the seasoning if necessary.

The meat is ready after 2 hours of cooking, but it can be left in the pan for another hour, provided the water is kept at the right temperature.