Cooking Sous Vide- how to cook french food in a beer cooler

Ben and I REALLY love cooking. A lot. We also REALLY love eating. A lot. Don't be like us.

We also like watching cooking shows. Top Chef, Top Chef Masters, Chopped, Iron Chef, Cook like an Iron Chef, etc etc etc. AND we love buying all sorts of cooking tools, gadgets and kitchen paraphernalia in general. I'm telling you. Don't be like us.

So, when Ben found out that there was a french technique that most chefs were using and that required the use of some sort of cool gadget to turn even tough cuts of beef into soft chunks of deliciousness, he was ALL. OVER it.

Sous vide(pronounced /suːˈviːd/) is French for under vacuum. It is basically cooking food in airtight plastic bags in a low temperature water bath for long periods of time. The temperature needs to be precise and constant. A typical cooking temperature would be 60C or 140F.

The objective of cooking sous vide is to maintain the integrity of the ingredients and enhance the flavor. It helps keep food moist, make meat tender and it is a very healthy way of cooking since it doesn't require fat.

Because we are gadget oriented geeks, we recently purchased our very own Sous Vide Supreme Demi.

It is a very simple (yet very cool) contraption that is basically a water oven. What it does is heat the water and keep it at a very consistent temperature through the whole cooking process. It also features a timer which, for the most part, is not necessary, because when you are cooking sous vide, there is a minimum cooking time, but you can leave the food in the water bath for much longer than that without altering the doneness at all.

We also bought a vacuum sealer and the plastic bags to go with it, but it broke down after a couple weeks (and a scrambled egg experiment),so while we are waiting for it to be replaced we have been using these handheld little guys or even just regular Ziploc bags.

We have been getting AMAZING results! The steak is always so tender, juicy and the flavor of the seasonings seems to be enhanced. We have also made salmon, chicken, broccoli and poached eggs and they all turned out great. It does take some time to cook (steak is usually about 1 hour) but it's totally worth it.

The problem is that buying a Sous Vide Supreme and the vacuum sealer is not cheap. We got ours at Bed, Bath and Beyond with the 20% off coupon and the vacuum sealer on Woot, so it came to about $300. It's definitely worth buying if you are going to be doing this often (and we plan to), but it is very pricey especially if you are not sure you are going to like the results.

The great news is that you don't need a Sous Vide Supreme to cook sous vide at home. All you need is a beer cooler! You heard me right. You can try your hand at this amazing french technique using nothing more that a Ziploc bag, a beer cooler and a thermometer.

Here is how you do it:

1- Place your steak (or rack of lamb, or salmon, fish, chicken) in the bag with salt, pepper and any other seasonings you'd like to add. You don't need any fat, but if you decide that you do want to add some, go for a little bit of butter. If you have a vacuum sealer it is much better and it is the right way to do it, but it you don't, a Ziploc bag will do.

2- Place a BIG pot of water on the stove and heat it till it boils.Place the boiling hot water in a beer cooler ( 2 or 3 degrees hotter than you need). Keep water boiling on the stove. For medium rare steak you need the water to be at 131F.

3- Check the temperature of the water with a thermometer. If you are using a vacuum sealed bag, just pop it in the cooler. If you are using a Ziploc bag, seal most of it (leave a tiny bit open) and submerge most of the bag in the water. The air that is in the bag will slowly come out of the bag and then you can seal it completely. You might need to place a glass, bowl or some other object in the cooler to keep the bag completely under water.

4- Keep checking the temperature of the water with the thermometer and add boiling water to the cooler if the temperature drops.

5- For steak, let it cook for at least 1 hour. You can let it go longer and it won't alter the doneness.

6- After at least 1 hour, heat up a skillet over high heat. When it is hot, add 1 tsp of butter and sear the steak for about 45 seconds on each side. Let the meat rest for about 5 minutes (this is very important!) and serve!

Here is a table of different cooking times and temperatures:

The steak temperature guide is really long so here is the link where you can find it:

http://www.cookingsousvide.com/info/sous-vide-guides/more/sous-vide-steak-guide#times

Because Saint Patrick's Day is right around the corner, here is a recipe for Corned Beef and Cabbage Sous Vide: (You do need a Sous Vide water oven for this recipe because a cooler will not hold the temperature for that much time)

Sous Vide Corned Beef and Cabbage

Time: 24 to 48 Hours
Temperature: 135°F / 57°C
Serves: 4

3-4 pounds of corned beef
1 head of cabbage, cut into ½" wide strips
6 slices of bacon, cut into ¼" strips
1-2 cups fresh chicken stock
¼ cup white wine vinegar

Corned beef cooked with sous vide results in meat with a great texture. It is also much juicier and more flavorful than many corned beefs.

In this recipe we call for it to be cooked at 135°F which was the temperature we liked best. However, our test with the corned beef cooked at 146°F was also very good. It was drier than the 135°F meat but a bit more tender. Either temperature will result in fantastic corned beef.

Pre Sous Vide Bath

Preheat your sous vide water bath to 135°F / 57°C.

Seal the corned beef in a sous vide pouch and place the pouch into your water bath. Let it cook for 24 to 48 hours.

Finishing After Sous Vide

About 45 minutes before you are ready to eat begin to prepare the cabbage.

Cook the bacon strips over medium heat until crisp and the fat is rendered. Pour out all but 1-2 tablespoons of the bacon fat.

Add the cabbage strips to the bacon pan and cook over medium-high heat for about 5 minutes. Add 1 cup of the chicken stock and the ¼ cup of vinegar to the pan. Let the cabbage cook in the liquid until tender, adding more chicken stock if it begins to dry out.

When the cabbage starts to become tender, remove the corned beef from the water bath and the sous vide pouch. Slice the corned beef into ½" - ¾" slices.

Serve the corned beef on a plate with the cabbage piled on top of it. This is also wonderful when served with roasted potatoes, fresh bread, or a light salad.

This recipe and many others can be found in this book:

We got it and it's great if you want to learn the basics of this great technique.

Here are some other resources you might want to look into if you are interested in sous vide cooking:

http://www.cookingsousvide.com

http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html

http://www.sousvidesupreme.com

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

http://sousvide.wordpress.com/

http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way

You can also sign up for free on this website and watch a series of 8 video tutorials about cooking sous vide:

http://www.sousvidesupreme.com/videos/default.htm

Or watch this video about beer cooler sous vide:

Let me know if you tried it and invite me over for dinner if it works!

Happy cooking!

Of foreign ignorance and a taste of Brazil

For the longest time I got really offended when someone asked me which language we spoke in Brazil. Or if I could dance the Tango.

During my trip to England I started talking to a British bloke who said that he had once met a man from Brazil. He had dark hair. His name was Bruno. Did I know him? I was young and foolish and rudely replied: "I know I British guy. He is blonde. His name is John. Do you know him?" He got the message. But it was rude. Don't be like me.

My Aha moment came when my mom came home and told us she had a student from Yemen. From where? Where is that? What do people from Yemen wear? And eat? And talk about?

People really should know more about Geography and foreign cultures. Including myself. Truth is we don't know much about other countries, and most of what we think we know, is just a bunch of media imposed stereotypes.

So, I thought it would be fun to give people a little taste of Brazil.

No. I'm not going to tell you about our history and teach you a bunch of words in Portuguese you will never use. I won't tell you about the hoards of monkeys that jump around the trees in my parents backyard or the parrots that chew on their house wiring (I'm doing a terrible job of dispelling stereotypes, aren't I?) I'm also not going to tell you about soccer, or Carnaval or Copacabana beach.

What I AM going to do is tell you a couple of things you can DO to kind of EXPERIENCE a little bit of Brazil. How does that sound? If you are willing to take this journey with me...

... listen to this:

Pure, beautiful, timeless Brazilian music. The composer is Heitor Villa-Lobos and the singer is Djavan (one of my favorite singers in the whole wide world). Makes me cry every.single.time.

...cook this:

Brazilian Black Beans

- 2 pounds of dry black beans

- 1 link of Polska Kielbasa sausage (so not the same, but it will have to do)

- 1 minced yellow onion

- 4/5 minced cloves of garlic

- 1/3 cup vegetable oil

- salt to taste

Pick through, rinse and soak the beans overnight. In a pressure cooker, add the beans, enough water to cover them, the sliced sausage and cook for 25 minutes after pressure has been achieved. Release pressure and transfer beans to a large pot.

Heat the oil and cook the onions and garlic in a small frying pan until they are golden/almost brown (when you think they might start burning- don't let them burn though!). Add that to the pot with the beans. Add the salt little by little and taste. Cook for about 20 more minutes over medium low heat.

If you want to do the most popular Brazilian dish (called feijoada) serve with white rice, sauteed collard greens, pork rinds and orange slices. YUM!

... buy these:

Brazilian flip flops. They're called Havaianas. Buy them once and you'll NEVER EVER be able to wear anything else. Comfortable, durable and oh so fashionable! They come in hundreds of different colors and patterns and can be embellished,bejeweled, bedazzled, etc etc etc You can get them at Nordstrom, Amazon, Ebay and TJMaxx sometimes carries them too.

...drink this:

Authentic Brazilian soda. Delicious mainly if consumed with a slice of orange and some ice. Ask my mother-in-law. She'll tell'ya! You can get them at Mexican grocery stores (and anywhere if you are in Utah. Or Florida. Probably New York. And I'd imagine many places in California.Oh well, just come over and I'll give you some ok?)

...make these for dessert:

- 1 can of sweetened condensed milk (you can find the Mexican one which is identical to the Brazilian one at Winco- it's called LaLechera and it's made by Nestle)

- 1 heaping Tbsp of butter at room temperature

- 4 Tbsp of sweetened cocoa powder (you can use Nesquick if you have it)

In a deep bowl, mix all the ingredients well. Pop it in the microwave for 3 minutes. Stir it. Then for 4 more minutes stopping and stirring every minute. Let it cool. Roll into 1 inch balls and roll in chocolate sprinkles or white sugar. Place in cute liners. Don't blame me if your Weight Watchers leader wants to pull her hair out (sorry, Cathy!)

...take a Zumba class and learn to dance this song:

Fun, hun? You can burn up to 400 calories! Just don't expect to dance like the instructor on the first class. Or ever. Just saying.

...wear one of these and look like this:

Because all of us Brazilian girls look like that. It's tough. Especially when I wake up and realize it was just a dream. I just wanted to make sure my husband was going to read this blog post. Don't be like me.

...date a guy that looks like this:

Because every Brazilian guy looks like that. ( before you make them the two recipes I suggested above, that is). I just wanted to make sure I had enough motivation to re-read this post to look for grammatical errors. Don't be like me.

...and get a Brazilian wax:

Just kidding. They are not that popular down there. I mean...You know what I mean!

Don't be like me. sigh.