Tag: sous vide

Sous Vide Parmesan Garlic Asparagus

Forever and a day now, my go-to asparagus cooking method has been to steam it and then sear on a grill or in a hot skillet. And it was good. But I admit, sometimes I didn’t get it cooked evenly. Here a little-tougher, and there a little-softer. They sure didn’t wow anyone, that much is definitely true! This sous vide parmesan garlic asparagus not only solves my consistency issue, it also tastes crazy amazingly good. You taste the asparagus. It’s not muted or hiding somewhere. A little salt and parmesan (nice, but really optional) and this is easily a favorite side dish in our house. The color comes out great. They look great. This dish is an all-around win for me!

Sous Vide Parmesan Garlic Asparagus

Crazy Easy. Crazy Good.

This sous vide parmesan garlic asparagus is not difficult to make. At all. The hardest part (and it’s not hard) is trimming the asparagus. I like to take one piece (usually the largest, thickest one) out of the bunch and bend it. It’ll snap at the line between tender and woody. I use the length of that piece as my guide for cutting the remaining asparagus. Just line them up and give it one good cut. Boom, done. And that’s the hardest part!

I like parmesan on the asparagus, but I’ve also left it out and still loved this dish.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
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Parm Me

Ok, yeah, you bet you can grab that can of pre-grated parmesan cheese you have in the fridge and sprinkle it on this asparagus. I have. And I’ve also grated my own. Depends on the day, really. And well, if I’m feeling a bit lazy.

If I’m not being lazy,  I use my trusty countertop manual grater for times like these. It can crank out (literally) a ton of perfectly-grated cheese in a matter of minutes. And cleanup is a breeze. I just disassemble the unit and pop it into the dishwasher.

Also try my sous vide garlic herb potatoes.

Sous Vide Parmesan Garlic Asparagus

Sous Vide Parmesan Garlic Asparagus

I like parmesan on the asparagus, but I've also left it out and still loved this dish.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side
Cuisine American
Servings 2
Calories 301 kcal

Equipment

Ingredients
  

  • 1 bunch asparagus trimmed
  • 4 tablespoons unsalted butter divided
  • kosher salt to taste
  • 1 tablespoon garlic minced
  • ¼ cup Parmesan cheese grated or shredded

Instructions
 

  • Pre-heat your sous vide water to 185 F.
  • Rinse the trimmed asparagus and pat dry.
  • Place the asparagus in your vacuum bags in a single row. Do not overlap. Use more bags if you need them.
  • Put one tablespoons of butter at the 4 corners of the asparagus.
  • Add a few good pinches of salt (try to sprinkle it around).
  • Add the garlic to the center of the bag.
  • Remove all of the air from the bag and close, or vacuum seal tight.
  • Transfer to the sous vide and cook for 14 minutes.
  • Remove asparagus from bag and transfer to a serving platter.
  • Serve topped with the buttery juices from the bag and sprinkled with Parmesan and more salt, if desired.

Notes

You can skip the Parmesan and still enjoy fantastic asparagus.

Nutrition

Calories: 301kcalCarbohydrates: 10gProtein: 10gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 209mgPotassium: 489mgFiber: 5gSugar: 4gVitamin A: 2499IUVitamin C: 14mgCalcium: 216mgIron: 5mg
Keyword asparagus, sous vide
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Sous Vide Shrimp Cocktail

I’m very new to using sous vide. I was intrigued with it from the first time I heard of it because I knew it would (at the very least) help me with certain dishes that I’ve always had trouble getting cooked to perfection. Like cocktail shrimp. Sure, I can boil shrimp or roast them and I do a pretty good job. But sometimes I might over-cook them. That’s where sous vide comes to the rescue. There’s no such thing as me messing up with it. This sous vide shrimp cocktail is everything I could want in a shrimp cocktail. Easy and delicious, it was a big hit!

Sous Vide Shrimp Cocktail

Cooking Time And Texture

Before tackling sous vide cocktail shrimp, I suggest you read this wonderful link about the best cook times for the shrimp. It’s not just a matter of getting the shrimp done, but what texture you want. In the recipe below I use the time and temperature that worked best for me. You may want your shrimp to have a little more ‘bite’. Or less. That’s why I highly recommend you read the link (here it is again) before jumping in. And once you have the desired time and temperature, make a note of it for the future.

Great For A Crowd

You can prepare multiple bags of the shrimp ahead of time. Even the day before you need them. Then just drop them into your water bath about 30 minutes before you are expecting guests. They’ll arrive to perfectly-cooked shrimp that look and taste amazing!

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
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I really loved the flavor that the bay leaf and lemon gave to the shrimp while they cooked in the vacuum bag. This is the easiest shrimp cocktail recipe you’ll ever make.

Sous Vide Shrimp Cocktail

Also try my sous vide snow crab legs.

Sous Vide Shrimp Cocktail

Sous Vide Shrimp Cocktail

Sure, I can boil shrimp or roast them and I do a pretty good job. But sometimes I might over-cook them. That’s where sous vide comes to the rescue. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Cool time 15 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 58 kcal

Equipment

Ingredients
  

  • 1 pound shrimp large, deveined, shells left on
  • 2 large bay leaves
  • 3 slices lemon plus more for serving
  • cocktail sauce chilled, for serving

Instructions
 

  • Pre-heat your sous vide water to 140 F.
  • Place shrimp in a sealable or vacuum bag. Do not let the shrimp overlap each other.
  • Add the bay leaves and lemon.
  • Remove all of the air from the bag and close, or vacuum seal tight.
  • Transfer to the sous vide and cook for 15 minutes.
  • Meanwhile, create an ice bath by placing ice and water into a large bowl.
  • When the shrimp are done remove from the sous vide and transfer the bag (unopened) to the ice bath. Keep submerged until the shrimp are chilled, 10-15 minutes.
  • Open bag and remove shrimp. Serve with cocktail sauce and lemon slices.

Notes

Nutritional value does not include cocktail sauce.

Nutrition

Calories: 58kcalCarbohydrates: 1gProtein: 12gFat: 1gSaturated Fat: 1gCholesterol: 143mgSodium: 441mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 4mgCalcium: 83mgIron: 1mg
Keyword shrimp, sous vide
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BBQ Sous Vide Country Style Ribs

These BBQ sous vide country style ribs have been on my radar for a while now. I love country style ribs. I usually sear them on the stovetop then finish them in the oven. Served over sauerkraut (and lots of it), they’re a bigtime favorite of mine. Yum. This time I went the sous vide route, finishing the ribs on a hot gas grill. A little hickory BBQ sauce gives the impression that the ribs were cooked low and slow on a smoker. Or close enough, at least. The result was tender, very juicy, very flavorful ribs.

BBQ Sous Vide Country Style Ribs

Tender as you want it to be

You get to decide how tender you want your BBQ sous vide country style ribs to be. The first time I made them I went 4 hours. At that point the ribs have a good chew but aren’t tough. If you like a good tug to your ribs, 4 hours will get you where you want to be. But for more tender ribs you really might want to go 6 if not 8 hours. The full 8 hours is a bit much for me only because I do want a little ‘bite’ to my meat. I’d settle on 6.

You can squeeze the ribs in the bag after 4 hours, and every hour or so after that, to see if the ribs are getting to where you want them. Just note your favorite cook time for the next time you make them. Because there will be a next time. There’ll be lots of next times.

Gas?

I chose to finish the ribs off on a gas grill. I could’ve used a charcoal grill and added real ‘cooked over fire’ flavor. But honestly, I’m cheap. I wasn’t cooking for a crowd, and I just could not justify firing up a chimney of charcoal. I would definitely do it if I had friends over, though. It’d be more than worth it then.

Also try my smoked sous vide country-style ribs. They’re similar but of course, smoked instead!

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
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Anova Culinary Sous Vide Precision Cooker…
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Also try my sous vide snow crab legs.

BBQ Sous Vide Country Style Ribs

BBQ Sous Vide Country Style Ribs

Mike
Cook the full 8 hours for fall-apart ribs.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours 15 minutes
Course Main
Cuisine American
Servings 4
Calories 1360 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat your sous vide water to 145 F.
  • Rub the seasoning all over the ribs. Get it on all sides. No need to be shy with it either. More is better.
  • Transfer the ribs to a vacuum bag and seal tightly.
  • Place bag into the sous vide water and cook 4 hours (for quite a bit of tug) to 8 hours (completely fall-apart tender).
  • Remove the bag from the water. Open and remove the ribs to a plate. Pat dry with a paper towel then brush with the BBQ sauce.
  • Heat a grill or broiler to high.
  • Place ribs onto the grill or under the broiler for a few minutes per side until lightly charred and the sauce is lightly caramelized.
  • Serve with additional BBQ sauce if desired.

Notes

These meaty ribs give baby backs a run for their money.

Nutrition

Calories: 1360kcalCarbohydrates: 58gProtein: 115gFat: 71gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 436mgSodium: 1844mgPotassium: 2207mgFiber: 1gSugar: 47gVitamin A: 367IUVitamin C: 1mgCalcium: 177mgIron: 6mg
Keyword country-style ribs, sous vide
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Corned Beef using Sous Vide

I’m very new to the world of sous vide. But, making corned beef using the technique is something I have been wanting to do for a long time. Usually, I smoke my corned beef to make ‘fauxstrami’, or as it is sometimes called, ‘cheater pastrami’. This time I was going for just classic corned beef flavor and super tender meat. And that’s what I got.

For 48 hours all I could think about was a Reuben sandwich. Sous vide corned beef on pumpernickel with a homemade Thousand Island dressing, kraut and Swiss cheese. Lunch was fantastic! It might not be fancy, but wow, is it ever good.

Corned Beef using Sous Vide

Beware The Spice Packet

I don’t think that the spice packet added much flavor to the corned beef. So, I would actually consider it borderline optional. I did learn that if you are using it don’t place it directly on the meat. As the vacuum seals the bag, the spices get embedded in the corned beef. And there they will stay until you scrape them off, which isn’t fun. So I pour it into a corner of the bag. It does get mixed in with the liquid from the meat, so perhaps it did add a little flavor. It certainly was not overwhelming.

I think the technique I used for sous vide corned beef can be used as a starting point for making pastrami, so that’s the next thing I will try. After the 48 hour sous vide, I will prepare the corned beef as I do my homemade pastrami, then smoke it just long enough to get a little smoke flavor to it. I will certainly post my results!

I found that the corned beef is easier to slice if I keep in the fridge overnight first. Let it set up a bit in the coolness. Downside is that I have to re-warm it then for my sandwich.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Sale
Anova Culinary Sous Vide Precision Cooker...
Anova Culinary Sous Vide Precision Cooker…
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Also try my sous vide turkey breast roast.

Corned Beef using Sous Vide

Corned beef using Sous Vide

I was going for just classic corned beef flavor and super tender meat. And that’s what I got.
5 from 1 vote
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Cook Time 2 days
Total Time 2 days
Course Main
Cuisine American
Servings 2 pounds
Calories 1347 kcal

Equipment

Ingredients
  

  • 3 pound corned beef with the spice packet

Instructions
 

  • Bring your sous vide setup to 140 F.
  • Remove the corned beef from the packaging and rinse well several times under cold water.
  • If you want to use the spice packet, open it and pour it into one corner of a large sealable bag.
  • Transfer the corned beef to the bag. Seal well. I prefer to double seal for long cooks.
  • Add the bag to the sous vide and cook for 48 hours.
  • Remove corned beef from water and let cool slightly before opening and slicing against the grain.

Notes

I don’t usually use the spice packet but in this dish, I always do. It adds a lot of flavor.

Nutrition

Calories: 1347kcalCarbohydrates: 1gProtein: 100gFat: 101gSaturated Fat: 32gCholesterol: 367mgSodium: 8280mgPotassium: 2021mgVitamin C: 184mgCalcium: 48mgIron: 12mg
Keyword corned beef, sous vide
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