Tag Archives: sous vide

Attention Grill Masters: Sous Vide Steak with Chimichurri Sauce

Tuesday, August 22, 2017 at 3:26 pm by

While you can cook a variety of food sous vide, it is truly a great tool for both steak and grilling enthusiasts. Most grill-masters want to boast perfectly done meat. While that sounds nice, it’s easier said than done.

With the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can cook food evenly and to your preferred doneness with the help of a temperature-controlled water bath. After your food is fully cooked, transfer it to the grill or a skillet for a quick sear. You won’t have to worry about under or overcooking the star of the meal ever again.

Because people are extremely particular about the internal temperature of their steak, it’s a great protein to sous vide. Do you prefer your steak rare? Medium-rare? Well-done? Using the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker you can set the preferred internal temperature and step away. There’s no need to attend the grill or to put all of your trust in the meat thermometer – let sous vide work it’s magic.

For sous vide steak with chimichurri sauce, season 4 boneless steaks (we used New York strip but use your favorite cut) with vegetable oil and coarse black pepper. Vacuum seal the steak, place each bag upright in the cooking rack then submerge them in the heated water bath.

Once the steaks are cooked to your preferred doneness, remove them from the bags and pat dry before searing. Whether you put these steaks on the grill or sear them off on the stove-top, they’ll only need about 30-45 seconds on each side. Taking the time to sear the meat after it’s cooked will caramelize and beautifully brown the outside, leaving you with a familiar crust and color. While the steaks look familiar on the outside, it’s the tender inside that will colour you and your guests impressed.

Top these edge-to-edge medium-rare steaks with a vibrant, zesty homemade chimichurri sauce to complete the dish. Say goodbye to leathery meat and welcome sous vide into your kitchen.

Sous Vide Steak with Chimichurri Sauce
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Sous Vide Steak with Chimichurri Sauce
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Servings
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Servings
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Ingredients
STEAK
CHIMICHURRI SAUCE
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Recipe Notes

Test Kitchen Tip: For the most evenly-browned steaks, sear them before and after cooking sous vide. Searing the steaks twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.

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CATEGORIES: From the Test Kitchen, labor day, main courses, Summertime

Silky Sous Vide Egg Bites

Tuesday, August 22, 2017 at 3:26 pm by

“How would you like your eggs?” I don’t know about you, but this question always throws me for a loop. How do you expect me to decide between soft, runny poached eggs, or fluffy, cloud-like scrambled eggs? I thought I already had a tough time deciding how to cook my eggs in the morning, then the Test Kitchen introduced me to sous vide egg bites. Thanks to the Hamilton Beach Professional Sous Vide and 6 Quart Slow Cooker there is yet another way to enjoy eggs.

Sous vide cooking is a no-fail cooking method that uses a temperature-controlled water bath to cook sealed food evenly and to desired doneness. To learn more about sous vide cooking, click here.

To make sous vide egg bites, select sous vide mode on the Hamilton Beach® Professional Sous Vide and 6 Quart Slow Cooker and set the temperature to 172 degrees for 1 hour.

Add eggs, sour cream, feta cheese, salt, black pepper, and crushed red pepper to a blender or food processor. Blend or process until the mixture is smooth, then add roasted red peppers and fresh basil to the mixture and pulse until combined.

We found that 4 oz clear canning jars were the perfect size for our sous vide egg bites. Spray the inside of the jars with nonstick cooking spray then divide the egg mixture evenly amongst the jars. Seal the jars tightly and add them to the preheated water bath and press start.

 

Once the egg bites are cooked, remove the jars from the water bath and enjoy. The jars can serve as a functional cooking vessel AND an attractive way to serve these cute, individual bites. If you would rather plate your eggs, simply slide a butter knife along the sides of the jars – the eggs will pop right out.

 

How would I describe these egg bites? Delicate. Silky. Rich. Any word you’d use to describe the perfectly cooked eggs. Whether you are keeping pre-cooked bites in the fridge as an grab-n-go breakfast during the week or serving them at brunch, each and every bite will be egg-cellent.

 

Sous Vide Egg Bites with Roasted Red Peppers and Feta
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Sous Vide Egg Bites with Roasted Red Peppers and Feta
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Instructions
  1. Select Sous Vide mode on slow cooker and set temperature to 172°F. Set timer for 1 hour.
  2. To a blender or food processor add eggs, sour cream, feta, salt, black pepper and crushed red pepper. Blend or process at medium speed until mixture is smooth, about 20 seconds.
  3. Add the roasted red peppers and basil to the egg mixture and pulse briefly to combine.
  4. Spray the inside of the jars with nonstick cooking spray.
  5. Divide egg mixture evenly among the jars. Seal the jars with the lids.
  6. When water reaches set temperature, add the jars to the water bath and press start.
  7. When cooking time has ended, remove the jars from water bath and open.
  8. If desired, remove egg bites from the jars by gently sliding a butter knife around the edge of the jar and inverting onto a serving dish. Egg bites may be placed under a broiler for a few minutes if a browned surface is desired.
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CATEGORIES: breakfast, From the Test Kitchen, Healthy Eating, mother's day

Sous Vide Chicken and Asparagus with Brown Butter

Tuesday, August 22, 2017 at 3:11 pm by

I think we can all agree, there is nothing worse than dry, rubbery chicken. Whether you accidentally set the timer on the oven for 10 minutes too long or walk away from the stovetop, dried out chicken is never something you’re proud to put on the table.

 

Overcooking chicken is something that happens more often than I’d like to admit and even the most delicious sauce can’t save the dish. Thanks to the Hamilton Beach Professional Sous Vide/6 QT Slow Cooker, overcooking my main protein is now a problem of the past.

 

For our sous vide chicken and asparagus with brown butter, both the chicken and the asparagus are cooked in the temperature-controlled water bath. Not only are your main and side dishes cooked together (leaving everything conveniently ready to be served at the same time), the results will make you rethink the next time you put your chicken in the oven.

The sous vide chicken is moist and tender while the asparagus maintains a bright green color and crisp texture.

 

Submerge your chicken and asparagus in the water bath, set the temperature and time, and walk away. Put your feet up while you wait or run a few errands. Cooking sous vide gives you maximum flexibility because once the desired internal temperature of the chicken is met, the temperature doesn’t fluctuate. Whether you come back in an hour or three, your meal will be ready and waiting – not over or undercooked.

 

Give the chicken a quick sear in a hot pan and drizzle the reserved brown butter over top. Finish with some cracked black pepper and fresh herbs and your delicious dinner is served. Trust me, everyone at the table (at least at mine) will enjoy eating perfectly done chicken (for once).

Sous Vide Chicken and Asparagus with Brown Butter
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Sous Vide Chicken and Asparagus with Brown Butter
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Ingredients
BROWN BUTTER
CHICKEN
ASPARAGUS
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Instructions
  1. Select sous vide mode and set temperature to 145°F and time for 1 hour.
  2. Prepare the brown butter. In a small saucepan over medium, heat butter and cook until lightly browned, 3 to 4 minutes.
  3. Add the herbs and garlic, reduce heat to low and cook for an additional 2 minutes. Strain about 4 tablespoons of the butter into a small bowl and reserve. Strain the remainder into a separate container to reserve for serving.
  4. Prepare the chicken. In a small bowl, combine kosher salt and sugar. Season chicken breasts generously with the salt mixture.
  5. Using the reserved 4 tablespoons of brown butter, brush each chicken breast with about 1 tablespoon of butter. Place each chicken breast in a sous vide-safe bag. Vacuum tightly and seal.
  6. Prepare the asparagus. Place all of the asparagus, olive oil and salt to a sous vide-safe bag. Vacuum tightly and seal.
  7. When water reaches set temperature, add chicken and asparagus to the water bath and press start.
  8. When cooking time has ended, remove bags from water bath and open.
  9. Pat the chicken breasts dry with paper towels.
  10. In a large skillet over medium-high, heat vegetable oil. When oil begins to shimmer, add chicken to pan skin-side down. Sear chicken until skin is crispy and browned. Turn chicken and sear other side until browned. If desired, slice chicken before plating.
  11. To serve, warm the reserved brown butter. Place asparagus on plates and top with chicken. Drizzle with brown butter.
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CATEGORIES: christmas, father's day, From the Test Kitchen, main courses, thanksgiving

Introduction to Sous Vide Cooking

Tuesday, January 3, 2017 at 3:04 pm by

Sous what? Sous vide (pronounced sue veed) is a method of cooking often used by restaurant chefs. But now sous vide cooking is available to the home cook, thanks to appliances like the Hamilton Beach Professional Sous Vide and 6 QT Slow Cooker. This multifunctional kitchen companion allows you to cook with either the sous vide method or in slow cooker mode. Because most of you are familiar with slow cookers and slow cooking, we will introduce you to the sous vide method and help you get started in your own kitchen.

What is sous vide? Sous vide is a no-fail cooking method that uses a temperature-controlled water bath to cook sealed food evenly and to desired doneness.

Why use the sous vide method of cooking? Cooking on the stovetop or in the oven can sometimes leave you with undesirable, uneven results. Have you ever walked away for a few minutes and overcooked a steak? What about setting the oven temperature too high and turning your root vegetables into mush? Time isn’t always on our side when cooking on the stove, in the oven, or on the grill. Cooking sous vide is a different story.

With the help of the temperature-controlled water bath, sealed food reaches the exact desired internal temperature and stays there, eliminating the chance of over or undercooking your meal. Sealing food in a bags locks in moisture and seasoning throughout the cooking process, leaving you with flavorful, tender results. The method also helps achieve evenly cooked food. Prefer your steak medium-rare? Easily achieve a medium-rare steak – from edge to edge.

Sous vide cooking also allows for maximum flexibility in the kitchen. Using sous vide, you can leave your meal in the water bath while you prepare the rest of the meal, or even run errands. Because the food is held at the exact programmed temperature, there’s no chance your meal will overcook. It’s perfect for the grilling enthusiast seeking that perfectly pink center, or a frequent entertainer who wants to wow guests with a tender roast, or a family that just wants easy and flexible cooking.

Which foods can you sous vide? Sous vide is a popular method for cooking meat but you can cook a variety of foods – everything from fish to fruits and vegetables, even eggs, sauces and desserts.

Getting Started with your Hamilton Beach Professional Sous Vide/6 QT Slow Cooker 

Fill the vessel with warm water to slightly below the MAX line. The crock is easy removable so you can take it directly to the sink for filling. Then cover with the lid. Press the ON/OFF button and a red light will indicate that you are in sous vide mode. Use the arrow buttons to select the desired temperature. Press the TEMP/TIME button and use the arrows to set the cooking time. Press START and the water will begin to heat.

sousvidecontrols

 

While the water bath is heating, season and seal your food.  Seasoning your food before you seal it will impart flavour into the food while it cooks. Add your favourite fresh or dry herbs, compound butters, or oils. We recommend vacuum sealing your food for the best results, but you can also use resealable bags that can withstand high temperatures. When using a resealable bag, just be sure to remove as much air from the bag as you can before submerging it in the water bath.

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When the desired temperature is reached, the appliance will beep and the START button will flash. Submerge your sealed food into the preheated water bath for cooking. When the food is finished cooking, remove from the bags and serve. With some foods, like steak, you may want to pat dry and quickly sear to achieve a beautifully browned exterior before serving.

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Whether you like to entertain, are a grilling enthusiast, or just want to test your skills in the kitchen, the Hamilton Beach Sous Vide and 6QT Slow Cooker can help you achieve perfectly pink meat, crisp vegetables, moist chicken, and much more.

 



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