Sous Vide Technique Unveiled
With so many fantastic meat options available for provisioning in Montenegro, you really want to make sure it’s prepared perfectly for your guests’ enjoyment. One of the safe bet options to do so is to use the French technique Sous Vide, and we will explain to you how.
What is a Sous Vide Cooking Technique?
For anyone not familiar with it, this may probably sound like some fancy, complicated chef move that will not be easy to master. We are happy to inform you this is much simpler than you might think!
Sous Vide is a French cooking technique dating back to 1700s, although it became more common in 1960s with chefs Pierre and Michel Troisgros introduced it in their legendary Restaurant Troigros in Roanne, France. In the last 20 years, tools for home sous vide cooking became available.
Although the world itself doesn’t tell us much (sous vide (fr) – under vacuum), basically it indicates any cooking occurred in a temperature-controlled water bath. The name itself refers to the vacuum-sealed bags that the food is typically placed in before being submerged in the water. With the benefit of cooking at a specific and consistent temperature, sous vide takes a lot of the guesswork out of cooking and ensures that your food is cooked perfectly every time. It is quite a versatile way of preparing food, allowing you to cook a wide range of meat and vegetables. Some of the foods that benefit most from sous vide are steak, different types of fish, pork shoulder and a wide range of vegetables.
Two elementary equipment options when it comes to sous vide cooking at home: You can either buy a water bath, which resembles a portable deep fryer, but uses water instead of oil or an immersion circulator, which will then require a large pot or plastic container. Additionally, you’ll need zipper-lock freezer bags or bags made specifically for sous vide. If you have the option to buy a vacuum sealer, it certainly doesn’t hurt, but according to the experts, good quality freezer bags work just fine.
There are many online tutorials on how to master this technique, and once you think you are ready, check out this lovely recipe to try out:
Garlic Wagyu Tenderloin Roast Cooked Sous Vide
- Wagyu Tenderloin
- Organic thyme and garlic
- Salt and pepper
- Garlic flavor
- Clarified butter
- Garlic paste
- Unsalted butter
- GARLIC BUTTER
- 3 tbsp Clarified Butter
- 2 tbsp unsalted butter
- 2 tbsp Garlic Paste
- GARLIC PASTE
- 3 tbsp Minced Garlic
- 1 tbsp Sugar
- 1 tbsp Apple Cider Vinegar
The tenderloin we used in this recipe is a mix of Black Angus and Wagyu. Add salt, garlic powder and organic thyme to give an additional flavor. Put it in a bag, vacuum it and it’s ready for a Sous Vide: cook it on 55 degrees Celsius for three and a half hours.
Meanwhile, prepare garlic butter. It is quite simple actually: start with clarified butter, and once it’s smoking throw in some organic thyme and wait until it burns because in this process it releases the oils. After thyme is burnt, remove it and add some garlic paste, once your garlic is a golden brown strain that seasoned butter and you should be left with a gold liquid. Now add some melted unsalted butter throw in 2tbsp of garlic paste and your garlic butter is done.
After three and a half hours the tenderloin isn’t done yet, you’ll have to sear it and baste it with garlic butter and after finish it with another sear.
Enjoy your meal!