Category: Vegetables
Recipe: Sous Vide Bread and Butter Pickles
Sous vide pickles are a perfect hybrid of traditional canning practices and modern technology. The highly customizable nature of pickles - bread and butter or otherwise - means that you can easily tune this recipe to your personal tastes. For instance, pretty much any type of onion will work depending on your palate and the same can be said for the vegetables. If you're not a fan of jalapenos then many other peppers will work great - although we do draw the line (personally) at Ghost peppers and Bird's eye chillis.
By Jack Lawson
Recipe: Sweet Sous Vide Balsamic Mushrooms
Mushrooms are one of the most versatile ingredients in a chef's cookbook. Sous vide is a great way to prepare mushrooms of types, whether served as an appetiser or worked into another dish. As always feel free to freestyle with some of your favourite herbs - like thyme and rosemary - during the sealing process or cooking. Garlic and chilli pepper flakes are also fantastic additions.
By Jack Lawson
Recipe: Sous Vide Garlic Confit
Sous vide garlic confit is a long-lasting, simple way of maximizing garlicy goodness across the board. Fridge for up to 2 weeks, or freeze for 3 months.
By Jack Lawson
Recipe: Sous Vide Fingerling Potatoes
Fingerling potatoes are a fun week-night treat that folks of all ages enjoy. Using sous vide elevates this staple with fluffy potatoes and crisp skins. Basting the potato skins with the cooking liquid imparts both color and flavour. If you're feeling adventurous then you can easily substitute tahini or shallot-yogurt with mint for an extra punch when dipping and serving.
By Jack Lawson
Recipe: Sous Vide Baked Potato
Sous vide baked potatos are a classic comfort food with a twist. Fluffy, light baked potatos, skin-on or skin-off, are only a few steps away.
By Jack Lawson
Recipe: Sous Vide Cauliflower Steaks
For many, Cauliflower is the king of the modern kitchen. It's a versatile vegetable and one that can be intimidating to work with solely by virtue of options. One of our favourites are cauliflower steaks paired with a smoky, bright marinade and a rich tahini sauce.
By Jack Lawson
Recipe: Sous Vide Eggplant Parmesan
Eggplant parmesan is, to me, the perfect comfort meal. It's a bit of work, but with sous vide eggplant turns buttery and soft - with none of the bitterness of scrapy textures you might have (unforunately) experienced.
To simplify this recipe, feel free to use your facourite store bought tomato sauce. The one included in this recipe is a personal favourite, but nonna knows best.
By Jack Lawson
Sous Vide Squash Recipe
Acorn squash is a once in a season treat that, for many, represents fall to a 'T.' It also happens to be a prime candidate for the sous vide tradition.
Although typically baked, acorn squash responds tremendously well to the gentle application of continuous heat. This allows the squash to not only keep its vibrant color, but also allows the cook to control precisely how firm the acorn squash turns out.
By Jack Lawson
Sous Vide Fennel Recipe
Cooking fennel, that wily vegetable oft ignored in grocery stores, is made simple when cooking with sous vide.
Fennel has a distinctive licorice scent to it which can be off-putting for some. When cooked, however, fennel takes on a light, crisp flavor with hints of anise. Fennel can be used in much the same way as celery. Although great cooked, it can also be eaten raw and used in salads. Unfortunately, thanks to fennel’s many layers cooking it evenly can be a challenge. With the precise application of heat through sous vide cooking, however, fennel can be prepared perfectly every time.
By Jack Lawson
Sous Vide Pumpkin Recipe
If you’re planning on making pumpkin pie or pumpkin soup this year consider preparing it with sous vide.
Traditionally pumpkin is roasted at a high temperature prior to being used in soups, pies or the like. As any chef will tell you, high temperatures and uneven heat can lead to both flavor and color loss. Visually a meal is a success when the colors of the raw vegetable are preserved after cooking. Preparing pumpkin via sous vide is a great way to prime it for being used in pies, soups or even just eaten on its own.
By Jack Lawson