Precision Temperature Cooking for Perfection
The sous vide method isn’t just for high culinary cooking anymore. Home cooks can prepare flavorful, perfectly-cooked meals with easeeven the trickiest cuts of meat come out cooked to your exact expectations in a precision water bath. Justice Stewart has taken the guesswork out of mealtime so that you can get it right every single time.
Become the envy of your dinner party when you prepare Argentine Skirt Steak with Chimichurri, Iberico Pork Tenderloin with Cherry-Mustard Sauce or even a Rack of Lamb with Butter and Garlic Asparagus. Sous vide cooking ensures your shellfish is buttery in your Mediterranean Octopus Salad or Lobster Fettuccine in Herbed Cream Sauce. Sides, sauces and desserts become easy in the sous vide bath. Mastering the Art of Sous Vide Cooking is your secret weapon for hands-off, delicious, gourmet meals.
|Publisher:||Page Street Publishing|
|Product dimensions:||8.90(w) x 8.20(h) x 0.10(d)|
About the Author
Justice Stewart is a private chef to celebrities and former sous chef for Madison Square Garden. He is also the founder of the blog Gourmet De-Constructed. He lives in Brooklyn, New York.
Read an Excerpt
Beef is one of the most commonly consumed meats in the world, and for good reason. From the humble ground beef burger to the elegant (read: expensive) chateaubriand, there is a beef-based entrée for everybody. While steak is the most commonly prepared cut of beef cooked in a sous vide bath, there are other cuts that do wonderfully in the temperature-controlled water bath. The tougher cuts require longer cook times, but the rewards are worth your efforts and patience.
Memphis-Style Barbecue Bleu Cheese Burgers
Memphis is a music town famous for blues and BBQ feasts. These burgers are big on both BBQ and blues (bleu cheese that is).
Sous vide cook time: 1 hour
1¼ cups (275 g) mayonnaise
2 tbsp (24 g) granulated sugar
1½ tbsp (22 ml) white wine vinegar
1 tsp lemon juice
½ tsp celery seeds
½ cup (90 g) diced tomato
2 tbsp (12 g) chopped green onion
2 oz (56 g) bleu cheese crumbles
16 oz (455 g) store-bought coleslaw Kosher salt Black pepper
2 lbs (910 g) ground beef, 20% fat Kosher salt Black pepper
1 tsp garlic powder
1 tsp onion powder
4 oz (120 ml) BBQ sauce
4 oz (115 g) bleu cheese, divided
2 tbsp (30 ml) grapeseed oil
4 hamburger buns, toasted
¼ cup (80 g) bacon crumbles, from about 4 slices
Preheat the water bath to 134ºF (56.6ºC). In a large salad bowl, whisk the mayonnaise, sugar, vinegar, lemon juice and celery seeds until fully incorporated. Stir in the tomato, green onion, bleu cheese crumbles and coleslaw. Season with salt and pepper, then refrigerate for at least 1 hour.
Place the beef in a mixing bowl with the salt, pepper, garlic powder, onion powder and BBQ sauce and gently knead the mixture with your hands until combined. Form 4 flat patties with the beef with 1 ounce (28 g) of bleu cheese in the center of each. Fold the sides of the meat up and over the cheese and reshape into patties. Place the burgers in a single layer in a bag and vacuum seal it, then place into the water bath. Cook for 1 hour.
Heat the oil in a skillet over medium-high heat. Remove the burgers from the bags and pat dry with paper towels. When the pan is hot, sear the burgers on each side until browned. Place the burgers on toasted buns and top them with the tomato slaw and crumbled bacon.
Texas-Style Espresso-Rubbed Porterhouse
Nothing says Texas like a big ol' slab of bone-in steak. This porterhouse for two is cooked at a controlled temperature, which results in a perfectly cooked steak every time.
Sous vide cook time: 4 hours
¼ cup (22 g) espresso, such as Café Bustelo
¼ cup (55 g) brown sugar
1 tbsp (10 g) garlic powder
1 tbsp (7 g) onion powder
2 tsp (4 g) cayenne pepper
1 tbsp (7 g) paprika
2 tbsp (14 g) ancho chili powder
2 tbsp (17 g) kosher salt
1 tbsp (7 g) black pepper
1 (2-lb [910-g]) or 2 (1-lb [455-g]) porterhouse steak(s)
2 sprigs fresh thyme
2 tbsp (30 ml) grapeseed oil
Preheat the water bath to 134ºF (56.6ºC). Whisk together the espresso, brown sugar, garlic powder, onion powder, cayenne, paprika, chili powder, salt and pepper in a medium bowl until they are completely incorporated. Season the steak generously with the rub on all sides and place it in a vacuum bag with the fresh thyme. Cook for 4 hours.
Remove the steak from the water and bag and pat dry with paper towels. Sprinkle the steak with more espresso rub, if desired. Add the grapeseed oil to a frying pan and place over high heat. When the oil begins to smoke, sear the steak on all sides to achieve your preferred level of char. Allow the steaks to rest off the heat for 10 minutes before slicing and serving. This steak pairs really well with Vinegar and Herb Potato Salad and Butter and Garlic Asparagus.
Note: The remaining seasoning mix can be sealed in an airtight container and stored in a dry cool place for up to 6 months.
Argentine Skirt Steak with Chimichurri
When I think of Argentina I think of gauchos and, of course, beef. This delicious skirt steak comes out fork tender and is served with a garlic, parsley and oregano sauce.
Serves: 4 to 6
Sous vide cook time: 3 hours 10 minutes
¼ cup (60 ml) balsamic vinegar
½ cup (120 ml) grapeseed or canola oil
¼ cup (60 ml) Worcestershire sauce
2 cloves garlic, chopped
2 small shallots, roughly chopped
1 tsp cayenne pepper
¼ cup (8 g) chopped fresh cilantro leaves
1 tbsp (8 g) kosher salt
1 tsp freshly ground black pepper
3 lbs (1.4 kg) skirt steak, cleaned of all exterior fat and connective tissue
1¼ cups (75 g) fresh Italian parsley, packed tight
½ cup (120 ml) olive oil
¼ cup (60 ml) red wine vinegar
4–5 cloves garlic, roughly chopped
1 tbsp (3 g) fresh oregano, finely chopped
½ tsp ground cumin
½ tsp kosher salt
1 tsp dried red pepper flakes
In a food processor, blend the balsamic vinegar, oil, Worcestershire, garlic, shallots, cayenne, cilantro, salt and pepper until smooth. Put the steak in a large bowl and pour the mixture on top, turning to completely coat the steak. Cover and refrigerate for 4 to 6 hours.
Clean the processor and add the parsley, olive oil, red wine vinegar, garlic, oregano, cumin and salt. Blend until smooth, taste and adjust seasoning if necessary, then stir in the pepper flakes. Set aside at room temperature until the steak is finished.
Preheat the water bath to 134ºF (56.6ºC). Remove the steak from the bowl, wipe off any excess marinade, place in a bag and vacuum seal it. Cook for 3 hours. Oil the grates of a grill and set the flame to high. When the grill is smoking hot, place the steak on it and cook 3 minutes per side, then allow it to rest on a plate for 5 to 10 minutes. Serve thinly sliced, drizzled with the chimichurri sauce.
Chacarero: Chilean Beef Sandwich
Simple and delicious, this Chilean sandwich can be made with either thinly sliced steak or stewed pork on a roll with tomatoes, green beans and chili peppers. This version features tender sirloin, cooked to slow perfection in a water bath.
Sous vide cook time: 3 hours
1 tbsp (10 g) dried garlic flakes
1 tbsp (7 g) dried onion flakes
1 (11/2-lb [680-g]) sirloin steak
½ tsp kosher salt
½ tsp black pepper
2 avocados, peeled and pitted
2 tbsp (30 ml) lime juice
12 oz (340 g) fresh green beans, trimmed and cut on a sharp bias into long, thin strips
2 tbsp (30 ml) grapeseed oil
4 Kaiser rolls, toasted
4 slices Muenster cheese
1 large tomato, sliced
2 pickled banana peppers, thinly sliced Hot sauce, optional
Preheat the water bath to 134ºF (56.6ºC). Put the garlic and onion flakes into a bag. Season the steak with salt and pepper, then place in the bag, vacuum seal it and cook for 3 hours.
In a bowl, mash the avocado with the lime juice and a pinch of salt, then cover and refrigerate.
Bring a pot of water to a boil and add the green beans. Cook for 4 to 5 minutes until they are slightly soft, then drain and run the beans under cold water until they are cooled off. Set aside.
Remove the steak from the bag and pat dry with paper towels. Heat a grill to high, if you are using one, and oil the grates. When the grill is smoking hot, sear each side of the steak until browned, 3 to 4 minutes per side. If you are using a pan, heat the oil over high heat and brown both sides of the steak. Using a kitchen torch with a Searzall® attachment eliminates the need for the oil. Simply run the flame along the steak, keeping the fire at least 4 inches (10 cm) off the meat until all sides are browned.
With a sharp knife, cut the steak crosswise (against the grain) into thin strips. Set the toasted Kaiser rolls on a counter and spread some avocado onto the top of each bun and add one slice of cheese to the bottom half. Add equal amounts of steak strips to each bun, then top with the green beans, sliced tomato and banana pepper rings and serve with hot sauce, if using.
Jamaican Oxtail Stew
I've always considered myself lucky to be living around so much authentic Jamaican food in Brooklyn, New York. Savory, sticky and spiced, this curry oxtail is at home in the city or the islands.
Serves: 4 to 6
Sous vide cook time: 24 hours
2 lbs (910 g) beef oxtail, cut into 2-inch (5-cm) pieces Kosher salt Black pepper 3 tbsp (20 g) Jamaican curry powder, divided ¼ cup (60 ml) grapeseed oil, divided 1 large onion, finely chopped 1 large red bell pepper, finely chopped 2 Scotch bonnet peppers, finely chopped 3 cloves garlic, minced 3 cups (720 ml) beef stock 1 (15.5-oz [440-g]) can butter beans White rice, for serving
Preheat the water bath to 180ºF (82.2ºC). Season the beef with salt, pepper and 11/2 tablespoons (10 g) of the curry powder. Heat 2 tablespoons (30 ml) of the oil in a large sauté pan over high heat and brown the oxtails, about 2 to 3 minutes per side, and place on a plate.
Heat the remaining 2 tablespoons (30 ml) of the oil in the same pan and add the onion, bell pepper and Scotch bonnet peppers. Sauté the vegetables, stirring occasionally, until they are softened, about 8 to 10 minutes. Season the mixture with the remaining 11/2 tablespoons (10 g) of the curry powder, then add the garlic and cook until fragrant, about 45 seconds. Stir in the beef stock while scraping up any brown bits from the bottom of the pan and simmer until the liquid reduces to 2 cups (480 ml), about 10 to 15 minutes. Remove the pan from the heat and allow it to cool for 10 to 15 minutes. Place the browned oxtail in a vacuum bag, pour the reserved liquid into it and seal. Place the bag into the sous vide bath and cook for 24 hours.
After 24 hours, carefully remove the bag from the water (see Note) and pour the contents into a large saucepan over medium-high heat. Stir in the butter beans and allow them to warm, about 5 to 10 minutes, then serve with white rice.
Notes: Be sure to use gloves when handling the notoriously hot Scotch bonnet pepper and keep your hands away from your face after handling.
At such high temperatures, vacuum bags can become very soft and their structural integrity can become compromised. You will want to consider how to remove the bag safely from scalding water. Try using tongs to retrieve the bag and having a pot ready for immediate transfer.
Florentine steak is an Italian-style rosemary-flavored steak. Cooking it in the sous vide will significantly enhance the aromas and flavors of this dish. Use this method when cooking your T-bone and instantly elevate your next steak dinner at home. This dish is traditionally served with cannellini beans and lemon wedges.
Sous vide cook time: 4 hours
2 (16-oz [455-g]) T-bone steaks Kosher salt Black pepper
4 sprigs rosemary
2 tbsp (20 g) dried garlic flakes
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) grapeseed oil Lemon wedges, for serving
Preheat the water bath to 134ºF (56.6ºC). Season the steaks with salt and pepper. Place the steaks into two separate bags and in each bag add 2 sprigs of rosemary, 1 tablespoon (10 g) of garlic flakes and 1 tablespoon (15 ml) of olive oil. Vacuum seal the bags and place into the sous vide bath for 4 hours.
Remove the steaks from the bags and pat dry with paper towels. Heat the grapeseed oil in a pan over medium-high heat until it is smoking. Sear the steaks until browned, about 2 to 3 minutes per side. Optionally, you can use a kitchen torch with the Searzall attachment to give the steak a charbroiled flavor. Serve with lemon wedges.
Guinness Corned Beef
Nothing reminds me more of the Emerald Isle than Guinness stout, which flavors this beloved Irish-American celebratory dish. The stout adds a light sweetness to the fatty flavors of the cured beef and the cooking method will make this brisket a new family favorite beyond St. Patrick's Day!
Serves: 8 to 10
Sous vide cook time: 48 hours
2 tbsp (12 g) pickling spice (if a spice packet is not included with the corned beef)
6 lbs (2.7 kg) corned beef brisket
1 bay leaf
½ cup (120 ml) beef stock
6 oz (177 ml) Guinness stout Grain mustard, for serving
Caramelized Cabbage Wedges for serving
Honey-Glazed Heirloom Carrots for serving Boiled potatoes, for serving, optional
Preheat the water bath to 140ºF (60ºC). Rub the pickling spice on the surface of the brisket on all sides. Place the meat into a vacuum bag with the bay leaf, beef stock and Guinness stout and vacuum seal. Place it in the water bath and cook for 48 hours. Check the water level occasionally and add warm water as needed.
Remove the beef from the water bath and allow it to cool, about 15 minutes. Cut open the bag and remove the beef to a cutting board. Slice and serve with mustard, cabbage, carrots and potatoes (if using).
Chateaubriand with Red Wine Sauce
Leaner cuts of beef like tenderloin benefit from the controlled temperature environment of the sous vide, allowing the more delicate beef flavor to develop. This perfectly cooked center cut of beef tenderloin makes for an impressive holiday showpiece, especially when it is sliced tableside and served with a classic, full-bodied French red wine sauce.
Sous vide cook time: 3 hours
2 lbs (910 g) center-cut beef tenderloin Kosher salt Black pepper
¼ cup (60 ml) olive oil, divided
2 sprigs fresh thyme
2 sprigs rosemary
1 clove garlic, crushed
Red Wine Sauce
1 tbsp (8 g) all-purpose flour
2 tbsp (28 g) unsalted butter, softened to room temperature
3½ cups (830 ml) low sodium chicken stock
2 cups (480 ml) beef stock
1 (25-oz [740-ml]) bottle of full-bodied red wine, cabernet or merlot
2 medium shallots, finely chopped
2 cloves garlic, minced
2 tbsp (6 g) fresh parsley, chopped
Tie the tenderloin at ½-inch (13-mm) intervals with kitchen twine and refrigerate it for at least 3 hours before pre-searing the beef (see Note).
Preheat the water bath to 134ºF (56.6ºC). Season the beef with salt and pepper. Heat 2 tablespoons (30 ml) of oil in a large skillet over high heat and quickly brown the tenderloin, 3 minutes per side. Remove it from the pan and set it aside. Add the thyme, rosemary and garlic to the pan and toast lightly, about 1 to 2 minutes, then place the sauce into a vacuum bag. Add the tenderloin to the bag and vacuum seal, then put it into the sous vide bath for 3 hours.
While the beef cooks, in a small bowl mash the flour and butter together with a fork, then set it aside.
In a saucepan over medium-high heat, add the chicken stock, beef stock and the bottle of wine. Bring to a boil, lower the heat to medium and cook the mixture, stirring occasionally, until it reduces to about 2 cups (480 ml), about 45 minutes. Remove the pan from the heat, cover and set it aside.
Remove the tenderloin from the sous vide bath and strain any remaining liquid into the saucepan with the wine mixture. Pat the beef dry with paper towels and season with salt and pepper. Heat the remaining 2 tablespoons (30 ml) of oil in the skillet until it is smoking hot, then sear the beef until a nice crust forms, 3 minutes per side. Remove the beef from the pan and plate it under tented foil.
Add the shallots to the pan and sauté them until they are soft and translucent, about 6 to 7 minutes, then add the garlic and cook for 2 minutes until fragrant. Deglaze the pan with the wine mixture, scraping up any browned bits. Bring the wine mixture to a boil and whisk in the butter and flour mixture until the sauce becomes smooth. Simmer until the mixture thickens and coats the back of a spoon, 5 to 12 minutes. Stir in the parsley and remove from the heat. Taste for seasoning and add more salt and pepper if desired. Slice the roast and serve drizzled with the wine sauce.
Note: Refrigerating the tenderloin ahead of pre-searing will chill the center of the beef and prevent it from cooking beyond the surface of the meat.
Southeast Asian–Style Spicy Short Ribs
Many varieties of spicy, saucy beef like rendang are found in and around Malaysia and Singapore. This version reimagines a classic rendang as fall-off-the-bone short ribs with some outside influences.
Sous vide cook time: 48 hours
½ cup (110 g) brown sugar
1 cup (240 ml) low sodium soy sauce
¼ cup (60 ml) orange juice
¼ cup (60 ml) rice wine vinegar
¼ cup (60 ml) hoisin sauce
2 stalks lemongrass, crushed
1-inch (2.5-cm) piece ginger, peeled and minced
15–20 dried red chilis, split in half and seeded (leave the seeds if you want it extra spicy)
1 medium shallot, minced
3 scallions, thinly sliced, divided
4 lbs (1.8 kg) beef short ribs, cut into 8-oz (230-g) portions Kosher salt Black pepper
½ cup (120 ml) water Jasmine rice, for serving Toasted sesame seeds, for garnish
Preheat the water bath to 144ºF (62ºC). In a large mixing bowl, add the brown sugar, soy sauce, orange juice, vinegar and hoisin sauce and whisk until the sugar dissolves, then add the lemongrass, ginger, red chilis, shallot and two-thirds of the scallions. Stir until it is combined, then split the mixture in half and pour into two separate vacuum bags.
Season the ribs with salt and pepper and add half of them to each bag and vacuum seal. Place the ribs in the sous vide bath and cook for 48 hours. Remove the bags, cut them open and pour the liquid contents through a sieve into a saucepan. Add the water to the pan and bring the liquid to a rolling boil, then reduce the heat to medium and simmer until the liquid reduces by half, about 15 minutes, then remove from the heat and set aside.
Turn the broiler to high and place the ribs, fat side up, in a pan. Broil the ribs until browned, about 2 to 3 minutes. Serve 1 rib per plate with jasmine rice, spooning the liquid reduction over the ribs and garnishing with sesame seeds and remaining scallions.(Continues…)
Excerpted from "Mastering The Art of Sous Vide Cooking"
Copyright © 2018 Justice Stewart.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Chapter 1 Breathtaking Beef 13
Memphis-Style Barbeeque Bleu Cheese Burgers 17
Texas-Style Espresso-Rubbed Porterhouse 18
Argentine Skirt Steak with Chimichuiri 21
Jamaican Oxtail Stew 25
Florentine Steak 26
Guinness Corned Beef 29
Chateanbriand with Red Wine Sauces 30
Southeast Asian-Syle Spicy Short Ribs 33
Beef Ramen 34
Veal Oscar 37
Veal Roulades with Juniper Butter 38
Veal Pastrami 41
Chapter 2 Foolproof Poultry & Fowl 43
Backened Chicken Maque Choux 45
Italian-Style Grilled Chicken Sandwich 46
Garlicky Chicken Thighs 49
Madras Curry Chicken 50
Spinach and Sundried Tomoto-Stuffed Chicken Rolls 53
Chicken Shawarma with Pistachio Yogurt 54
Djaj Bil-Bahar II-Asfar (Persian Spiced Chicken) 57
Combodian Style Chicken Salad 58
Pan-Seared Duck Breast with Pomegranate Dressing 61
Duck Leg Confit 62
Sriracha-Glazed Duck with Pineapple Salsa 65
Chapter 3 Perfectly Poached Pork 67
Feijoada (Portuguese Stew) 69
Miami Cubano Sandwich 73
Iberico Pork Tenderloin with Cherry-Mustard Sauce 74
Sausage and Peppers 77
Sweet and Spicy Soy-Glazed Pork Chops 78
Lemongrass Pork Ribs 81
"Roasted" Pork Belly 82
Pork Cutlets with Marsala Wing and Wild Mushrooms 85
Chapter 4 Luscious Lamb 87
Cumin-Spiced Lamb Burger 89
Lamb Necks with Saffron Couscous 90
Grilled Leg of Lamb with Gjetost Sause 93
Rack of Lamb with Butter and Garlic Asparagus 94
Grilled Lamb Chops with Tomato-Prune Sauce 97
Lamb Shanks with Garlic Mashed Patatoes 98
Chapter 5 Superb Seafood 101
Lobster Fettuccine in Herbed Cream Sause 103
Pacific Salmon with Citrus Kale Salad 104
Mediterranean Octopus Salad 107
Monkfish with Saffron Beurre Blame 108
Dill Salmon 111
Drunken Rose Red Snapper 112
Scallops a l' Americaine 115
Goan Shrimp 116
Sea Bass in Tuscan kale 119
Chapter 6 Sensational Small Plates & Starters 121
Moroccan-Style Sticky Meatballs 123
Cyro Sliders with Tzatziki 124
Classic Lobster Rolls 127
Veal Tongue Tacos 128
Sichuan Surf & Turf Meatballs 131
Pulpp Gallego 132
Fiery Harissa Shrimp 135
Gochujang Gold Squid 136
Chapter 7 Beautiful Brunches 139
Crab Cakes with Poached Eggs and Saffron Hollandaise 141
Mexican Brunch Burger 142
Crustless Quiche Lorraine 145
Hawaiian Loco Moco 146
Chapter 8 Vivid Vegetable Sides 149
Honey-Glazed Heirloom Carrots 151
Vinegar and Herb Potato Salad 152
Butter and Garlic Asparagus 155
Caramelized Cabbage Wedges 156
Buttery Root Vegetables 159
Garlic Mashed Potatoes 160
Chapter 9 Delectable Desserts 163
Cardamom-Spiced Pears in Red Wine 165
Berry Cheesecake 166
Nutty Crème Brulèe 169
Banana Pudding Pie with Rum-Infused Whipped Cream 170
Chapter 10 Classic Condiments 173
Saffron Hollandaise 175
Béarnaise Sauce 176
Pickled Red Onions 179
Dill Pickles 180
Dulce de Leche 183
Essential Equipment 185
About the Author 189