Read Online The Everything Guide to Cooking Sous Vide by Steve Cylka - Free Book Online Page B
Authors: Steve Cylka
Ads: Link
bath and cook sous vide for 8–10 hours.
Spoon the oatmeal into 2 bowls and serve. If desired, top with nuts, brown sugar, and milk.
Applesauce
Fresh and sweet, with a hint of cinnamon, this applesauce is a snap to make! If you prefer a chunkier applesauce, instead of using the food processor, simply mash the bag around in your hands.
Ingredients
Makes about 2 cups
5 medium apples (McIntosh, Gala, Golden Delicious, etc.)
1 ⁄ 3 packed cup light brown sugar
1 ⁄ 2 teaspoon ground cinnamon
1 teaspoon lemon juice
Oatmeal with Applesauce
Stir equal amounts of prepared applesauce with the Overnight Oatmeal (see recipe in this chapter) for a healthy breakfast and a great way to start your day.
Core, peel, and chop the apples.
Fill the water bath with water. Set your sous vide machine temperature to 180°F.
Place all the ingredients in a food-safe bag and vacuum seal the bag.
Place the apple mixture in the water bath and cook sous vide for 1 1 ⁄ 2 hours.
Remove the bag from the water bath and let cool slightly. Pour the mixture into a food processor and purée until smooth.
Chapter 6
Appetizers
Buffalo Chicken Wings
The ultimate tailgate snack, these Buffalo wings are crispy on the outside, moist on the inside, and coated in an awesome spicy sauce.
Ingredients
Serves 4
2 pounds whole chicken wings
1 ⁄ 2 cup butter
1 cup hot sauce (add another 1 ⁄ 2 cup if you like it hot)
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 ⁄ 2 cup all-purpose flour
Party Planning
Hosting a Super Bowl party or some other event and need to make lots of chicken wings? Cook all that you need in the sous vide water bath the day before and they are ready to be deep-fried the day of the event. Make more than one kind of sauce for different choices as well.
Cut the chicken wings into 3 pieces. Keep the drumettes and wingettes (flats), but throw away the wing tips.
Fill the water bath with water. Set your sous vide machine temperature to 176°F.
Place the chicken wing pieces in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
Place the chicken wings in the water bath and cook sous vide for 3 hours.
To make the buffalo sauce, melt the butter in a medium saucepan over medium heat. Add all the remaining ingredients except the flour and simmer for about 10 minutes, stirring often.
Prepare a Dutch oven or deep fryer with oil; preheat oil to 350°F.
Remove the chicken wings from the bag and pat dry with a paper towel.
Dredge the wings in flour. Shake off excess flour and deep-fry the chicken in 350°F oil for about 8–10 minutes.
Place the wings on paper towels to remove the excess oil and then toss them with buffalo sauce.
Honey Garlic Chicken Wings
These wings are sweet and lip-smackingly delicious! Even though this recipe includes a homemade sauce, store-bought honey garlic sauces work great as well.
Ingredients
Serves 4
2 pounds whole chicken wings
1 ⁄ 3 cup butter
8–10 cloves garlic, minced
1 ⁄ 2 cup soy sauce
1 cup honey
2 teaspoons water
1 teaspoon cornstarch
1 ⁄ 2 cup all-purpose flour
Cut the chicken wings into 3 pieces. Keep the drumettes and wingettes (flats), but throw away the wing tips.
Fill the water bath with water. Set your sous vide machine temperature to 176°F.
Place the chicken wing pieces in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
Place the wings in the water bath and cook sous vide for 3 hours.
To make the sauce, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 2–3 minutes to release the flavor.
Add the soy sauce and honey and bring to a boil. Lower the heat to a simmer.
In small bowl, whisk together the water and cornstarch to make a slurry. Whisk the slurry into the honey sauce and continue to stir as the sauce thickens
Spoon the oatmeal into 2 bowls and serve. If desired, top with nuts, brown sugar, and milk.
Applesauce
Fresh and sweet, with a hint of cinnamon, this applesauce is a snap to make! If you prefer a chunkier applesauce, instead of using the food processor, simply mash the bag around in your hands.
Ingredients
Makes about 2 cups
5 medium apples (McIntosh, Gala, Golden Delicious, etc.)
1 ⁄ 3 packed cup light brown sugar
1 ⁄ 2 teaspoon ground cinnamon
1 teaspoon lemon juice
Oatmeal with Applesauce
Stir equal amounts of prepared applesauce with the Overnight Oatmeal (see recipe in this chapter) for a healthy breakfast and a great way to start your day.
Core, peel, and chop the apples.
Fill the water bath with water. Set your sous vide machine temperature to 180°F.
Place all the ingredients in a food-safe bag and vacuum seal the bag.
Place the apple mixture in the water bath and cook sous vide for 1 1 ⁄ 2 hours.
Remove the bag from the water bath and let cool slightly. Pour the mixture into a food processor and purée until smooth.
Chapter 6
Appetizers
Buffalo Chicken Wings
The ultimate tailgate snack, these Buffalo wings are crispy on the outside, moist on the inside, and coated in an awesome spicy sauce.
Ingredients
Serves 4
2 pounds whole chicken wings
1 ⁄ 2 cup butter
1 cup hot sauce (add another 1 ⁄ 2 cup if you like it hot)
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 ⁄ 2 cup all-purpose flour
Party Planning
Hosting a Super Bowl party or some other event and need to make lots of chicken wings? Cook all that you need in the sous vide water bath the day before and they are ready to be deep-fried the day of the event. Make more than one kind of sauce for different choices as well.
Cut the chicken wings into 3 pieces. Keep the drumettes and wingettes (flats), but throw away the wing tips.
Fill the water bath with water. Set your sous vide machine temperature to 176°F.
Place the chicken wing pieces in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
Place the chicken wings in the water bath and cook sous vide for 3 hours.
To make the buffalo sauce, melt the butter in a medium saucepan over medium heat. Add all the remaining ingredients except the flour and simmer for about 10 minutes, stirring often.
Prepare a Dutch oven or deep fryer with oil; preheat oil to 350°F.
Remove the chicken wings from the bag and pat dry with a paper towel.
Dredge the wings in flour. Shake off excess flour and deep-fry the chicken in 350°F oil for about 8–10 minutes.
Place the wings on paper towels to remove the excess oil and then toss them with buffalo sauce.
Honey Garlic Chicken Wings
These wings are sweet and lip-smackingly delicious! Even though this recipe includes a homemade sauce, store-bought honey garlic sauces work great as well.
Ingredients
Serves 4
2 pounds whole chicken wings
1 ⁄ 3 cup butter
8–10 cloves garlic, minced
1 ⁄ 2 cup soy sauce
1 cup honey
2 teaspoons water
1 teaspoon cornstarch
1 ⁄ 2 cup all-purpose flour
Cut the chicken wings into 3 pieces. Keep the drumettes and wingettes (flats), but throw away the wing tips.
Fill the water bath with water. Set your sous vide machine temperature to 176°F.
Place the chicken wing pieces in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
Place the wings in the water bath and cook sous vide for 3 hours.
To make the sauce, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 2–3 minutes to release the flavor.
Add the soy sauce and honey and bring to a boil. Lower the heat to a simmer.
In small bowl, whisk together the water and cornstarch to make a slurry. Whisk the slurry into the honey sauce and continue to stir as the sauce thickens
Similar Books
