Sous Vide - The Art of Precision Cooking presents over 100 recipes. Here are two examples:
Everyone loves crackling, and pork belly is the cut you want to make a great impression. You can even sous vide this in advance and finish off in a hot pan, filling the kitchen with amazing smells and setting mouths watering.
- Firstly you will need to cure your pork belly for 24 hours. This will make the meat so tasty you will wonder why you don't do it all the time. Just follow the wet cure instructions in the curing section.
- Pre-heat your water bath to 62ºC/144ºF for a 72 cooking time, or 64ºC/147ºF for a 48 hour cooking time.
- Remove your pork belly from the wet cure and rinse under cold running water.
- Now, cut the pork belly into nice portions, giving yourself the biggest piece!
- Place the portions into pouches and vac seal.
- Now, put the pouches into your water bath for the time that is right for you.
- Keep checking the water bath to make sure the water is covering the pouches.
- Once the pork belly is cooked, remove from the pouches and place on a baking tray. Then, place another baking tray n top if the pork belly, weighing it down slightly and refrigerate. This will give you perfectly straight portions ready for finishing in a hot pan.
- Remove the top skin from the belly and pan fry, giving a butter like texture inside and a roasted exterior.
Once you have tried this you won't just want festive ham during the holidays, you will want it any time. Tender melt in your mouth hap, crisp and sticky fat....what are you waiting for?
- Pre-heat your water bath to 65ºC/149ºF.
- Place all of the ingredients, except the ham, in a saucepan and simmer gently for 15 minutes. Set aside to cool.
- When completely cold, put the liquor in a pouch, along with the ham, and vac seal.
- Now, put the pouch into your water bath for 12 hours.
- Keep checking the water bath to make sure the water is covering the pouch.
- Just before the ham is ready, preheat your oven to 200ºC/390ºF.
- When the cooking time is up, remove the ham from its pouch and roast in the oven for 10 minutes for lovely, crispy fat.
- The ham can be prepared 2 days in advance and chilled in ice water. To regenerate, place the pouch in the water bath at 65ºC/149ºF for three hours and then roast to crisp the fat.
Sous Vide - The Art of Precision Cooking
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Would you recommend? Yes
Reviewed Date: 10/10/2014
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