Sous Vide

Bacon Wrapped chicken

2 chicken breasts

4 strips bacon

4 tablespoons dijon mustard

2 tablespoon grated parmesan cheese

1 teaspoon salt

Set Anova Sous Vide Precision Cooker to 145°F / 62.8°C
Season chicken with salt. Spread dijon mustard on both sides and sprinkle parmesan cheese. Wrap bacon around chicken breast. Place in vacuum bag or resealable ziplock bag.
Place in water bath and cook for 2 hours.

Finishing Steps

Remove chicken from water bath. Pat dry.
Sear chicken in hot skillet until bacon is crispy.

Barbecued Thai-Style Sous Vide Fish

2 fish fillets

2 tbs (30 ml) coconut milk

¼ cup chopped cilantro

2 tsp (10 ml) lemongrass, very finely chopped

2 tsp (10 ml) ginger, grated

1 garlic clove, crushed

1 tbs (15 ml) lime juice

1 tbs (15 ml) fish sauce

1 tbs (15 ml) soy sauce

1 tbs (15 ml) brown sugar

Preheat Anova to 57C.
Seal the fish fillets in bags with the coconut milk, put in water bath and set timer to 30 minutes.
Combine all of the sauce ingredients in a bowl. Then when fish is finished cooking sous vide, finish very quickly on a hot grill or hot grill pan.
Pour sauce over top to serve.

Sous Vide Pork Chops with Mixed Mushrooms

2 thick-cut, bone-in pork chops (about 8 ounces each)

Salt and freshly ground black pepper

2 tablespoons unsalted butter, cold

125 grams mixed wild mushrooms

1/4 cup sherry

1/2 cup beef stock

1 tablespoon steak marinade or Worcestershire sauce

Chopped garlic chives, for garnish

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

2. Season the pork chops with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 45 minutes.

3. When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry. Discard cooking liquid.

4. Melt 1 tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the pork chops and sear until well-browned, about 1 minute per side. Transfer to a plate and cover to keep warm.

5. Return the skillet to the heat and add the mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 2 to 3 minutes. Add the sherry and bring to a rapid simmer, scraping up any browned bits from the bottom of the skillet.

6. Add the stock and steak marinade and bring to a rapid simmer. Reduce heat to medium and continue to simmer until sauce is slightly thickened.

7. Remove skillet from the heat and rapidly swirl in remaining tablespoon butter, 1/2 tablespoon at a time, until sauce is emulsified. Season to taste with salt and pepper.

8. Serve pork chops topped with mushroom sauce and garlic chives.

Pork Fillet

1 tablespoon garlic powder

1 tablespoon ground cumin

1 tablespoon dried thyme

1 tablespoon dried rosemary

Pinch lime sea salt

1 (3-pound) pork tenderloin, silverskin removed

1 tablespoon extra-virgin olive oil

1 tablespoon salt

2 tablespoons unsalted butter

Set Anova Sous Vide Precision Cooker to 59.4°C
Combine the garlic powder, cumin, thyme, rosemary, and lime salt in a small bowl and mix thoroughly.
Place the pork on a clean flat surface, brush it first with the olive oil, then rub with the kosher salt, followed by the garlic-herb rub.
Transfer the pork to a large food-safe bag (or use a sharp knife to cut the tenderloin evenly into two pieces, and place in two medium food-safe bags).
Seal using your vacuum sealer or using the water displacement method. Place the sealed bag(s) in the water bath and cook for 2 hours.

Finishing Steps

When the pork is cooked, remove it from the bag, place it on a paper towel–lined plate or baking sheet, and pat it dry. Discard the cooking liquid.
Heat a cast iron pan over high heat and add the butter. Add the pork to the pan and sear until browned on all sides, 3 to 4 minutes in total.
Remove the pork from the pan and transfer it to a cutting board. Let it rest for 5 minutes before carving into 1- to 2-inch medallions.

Maple Rosemary Pork Tenderloin

1 pork tenderloin

1 tablespoon chopped fresh rosemary, plus one small sprig

1 tablespoon maple syrup

1 teaspoon freshly ground black pepper

salt

1 tablespoon extra virgin olive oil

1 small shallot, thinly sliced

1/4 cup chicken broth, vegetable broth, or water

1/2 teaspoon apple cider vinegar, plus more to taste

Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
Trim off the sliver skin from the pork tenderloin. If the tenderloin is longer than 10 inches, slice in half cross-wise.
Combine chopped rosemary, maple syrup, ground pepper, and 1 teaspoon salt in a small bowl. Rub mixture on all sides of the tenderloin.
Transfer tenderloin to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place bag in the water bath and set the timer for 2 hours.

Finishing Steps

When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat very dry with paper towels. Reserve cooking liquid in the bag.
Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork. Sear until well-browned on all sides, 3 to 5 minutes total. Transfer to a cutting board and cover to keep warm.
Reduce the heat under the skillet to medium and add the apple, shallot, and rosemary sprig. Season with salt.
Sauté apple mixture until golden brown, 2 to 3 minutes. Add the broth, vinegar, and reserved cooking liquid from the bag. Bring to a simmer and cook until liquid is almost completely reduced and apples are fully softened, 3 to 5 minutes. Season to taste with salt and vinegar.
Slice tenderloin into medallions and serve with apples.

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