Sous Vide Essentials Perfect Rice Recipes
SOUS VIDE RICE BOWL | EPICURIOUS
We did it! We wanted to make dinner for one where the cleanup is just washing out a few bags and that's it. And we were determined to make rice a part of that...but rice was determined to not be a part of it. We cooked so many tiny bags of rice trying to make this work, but the par-boiled nature of Uncle Ben's, which allows it to cook faster in a sealed environment without getting starchy or gummy, made it the clear winner.
Provided by Tyler Kord
Time 1h
Yield 1 serving
Number Of Ingredients 13
Steps:
- Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water.
- Place rice, 1 tsp. butter, 1/2 tsp. salt, and 1/3 cup plus 1 Tbsp. water in a vacuum-sealable or freezer bag and gently shake to combine.
- Place carrot, lime juice, maple syrup, cumin, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. oil in another bag and gently shake to combine.
- Place mushrooms, cornstarch, tamari, remaining 1 tsp. oil, and a pinch of salt in third bag and gently shake to combine.
- Vacuum seal or partially close freezer bags, getting as much air out as possible to keep bags from floating, and place in water bath. If using freezer bags, push down into water until only the open edge of bag is exposed (this will push more air out of the bag) and fully close, using a wooden spoon or tongs to hold the vegetables below the water while sealing, as they're buoyant and want to float. Turn on machine and heat water to 190°F.
- Cook, turning mushrooms and carrots occasionally, which have a tendency to float, 35 minutes. If after 5-10 minutes, it looks like there's air in the freezer bags, open a corner and push the bags under water, sealing again when the air is displaced. You could also try to weigh them down, but the water is hot so it's kind of a pain.
- Remove bags from water and unseal. Transfer rice to a medium bowl and top with mushrooms. Pull carrots out of their liquid and reserve liquid in bag as a totally righteous sauce to pour over the finished dish.
- Top rice bowl with poached egg, scallions, shallots, peanuts, hot sauce if you're into it, and don't forget that you still have that reserved carrot sauce!
SOUS VIDE EYE OF ROUND
Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I serve this with mushroom gravy.
Provided by Bren
Categories Sous Vide Recipes
Time 18h40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
- Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
- Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
- When the time is up, remove roast from the bag and pat completely dry with paper towels.
- Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
- Move the roast to a serving dish and serve.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 0.6 g, Cholesterol 138.3 mg, Fat 37.1 g, Fiber 0.1 g, Protein 44.8 g, SaturatedFat 13.4 g, Sodium 449.5 mg
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- vacuum seal the bag. if you do not own a chamber vacuum sealer, place in a resealable freezer bag and remove as much air as possible by sliding the bag down the edge of a counter before sealing.
- when the water reaches temperature, submerge the vacuum sealed bag and cook for 25 minutes. if using a resealable freeze bag, open one end of the just zip seal just a crack and add the bag to the heated water. the water pressure will push out any extra air, as you submerge the contents. seal and allow to cook.
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