recipes and blog
The sous vide blog is all about slow cooking food under vacuum to create sublime tastes and textures. Sous vide Australia bringings chefs that are cooking sous vide together for forum and discusion.
I also import some of the best sous vide equipment in the world in to Australia and stock all of the accessories. Check out the web site for all that stuff Sous Vide Australia.
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If you have any questions about any of my recipes or ideas, please contact me by email here
Sunday, May 3rd, 2015
Baileys Irish Cream Cheesecake with Hazelnuts
The texture of this dish is the same as the centre of a baked cheesecake without the crust, and you can make it using any baked cheesecake recipe. Once cooked, the mix can be pressed into moulds to create fun desserts—use animal-shaped cookie cutters to make an edible cheesecake farmyard, or ninja cutters for an action-packed dessert.
Time: 3 hours 30 minutes, includes 2 hours cooking and 1 hour chilling time. Serves 4
400 grams cream cheese
¼ cup sugar
6 tablespoons flour
½ cup cream
½ cup Baileys Irish Cream
pinch of salt
Tuesday, April 14th, 2015
Sous Vide Australia are a sponsor of the ‘Chef 2015′ competition at Food Service Australia for the 5th consecutive year. Now in the round under the dome of the stunning Melbourne Exhibition buildings May 31 – June 2, 2015 the competition will be quite the spectacle. Peter Howard will as always be taking us blow by blow through the action and asking the chefs to think and talk whilst competing, this always separates out the geniuses from the good cooks.
The one hour heats will see these chef pushed to the limits and looking to sous vide as a way to achieve reliable results under pressure. Each competitor will have a PolyScience state of the art Sous Vide Professional – Chef series circulator attached to our 18 litre custom Cambro tank. The powerful Henkleman Jumbo 35 is the chamber vacuum machine of choice, fast and efficient. With $10000 for first prize and a PolyScience – Sous Vide Professional -Chef Series immersion circulator for the runner up provide by Sous Vide Australia these high calibre chefs are going to be performing at their best.
FSA 2015 will also host Australia’s best pie, Café School, and Restaurant & Bar Theatre. (more…)
Tuesday, April 14th, 2015
How does it work in practice?
Sous vide has the distinct advantage over other methods of cookery in that recipes are temperature specific with a window of readiness in which it is safe to leave the food at the cooking temperature for as long as a few hours without significant change.in the final result. In practice this means that cooked items can be held at temperature during a service period until required.
There are three ways that sous vide cooking is used, each with a different desired outcome.
Short cook items include primal cuts, poultry, vegetables and eggs. These items are cooked below 64.5?C for 30min-2 hours, the exception is poultry leg meat on the bone which is cooked between 68-75?C for 1 ½ – 2 hours to cook out the blood in the joints and bones. Short cook items although they look fine will start to eat mushy if held more than three hours at temperature.
Tuesday, July 15th, 2014
This review of ‘At home with sous vide’ is from ‘ANZ LitLovers LitBlog’ by Lisa Hill.
Lisa Hills Biography/ Background
Before taking up her position as Professor of Politics at the University of Adelaide, Lisa was an ARC Senior Fellow (University of Adelaide) and a Fellow in the Political Science Program, Research School of Social Sciences, ANU. Prior to that she lectured for 7 years in the Department of Government, University of Sydney and, as a Rhodes Scholar, took a D.Phil. in Politics at the University of Oxford. Her current areas of interest are: political theory, intellectual history, issues in electoral law and selected issues in Australian Politics. Lisa is a Fellow of the Academy of the Social Sciences of Australia.
The Spouse and I are devoted to Masterchef: we watch it religiously and this 2014 series is the best yet. The spouse is a keen cook, you see, and so he’s always looking for beaut new ideas that are do-able at home. But until recently, there was one method of cooking that couldn’t be replicated at home, and that was sous vide, i.e. cooking in a low temperature water bath. It’s a fabulous way of cooking that results in perfectly tender, evenly-cooked meat and fish, with delicious flavour and texture.
Sunday, July 13th, 2014
Sous vide cooking is a combination of two distinct process.
The first is vacuum packaging.
Food items are prepared either raw or partly cooked then chilled to below 3C before being seal in plastic pouches under 99.9% vacuum.
This process has many benefits to the chef;
- marinade volumes can be reduced with enhanced results,
- likely hood of cross-contamination after sealing is greatly reduced,
- likelihood of accidental food spillages are minimised
- food is held firmly so that the rigors of cooking will not damage the presentation of the food item.
The negatives are;
- the food is now stored in a moist anaerobic environment,
- This removes the chef’s ability to use their senses to assess the foods condition.
The second process is precisely controlled low temperature cooking.
Wednesday, February 12th, 2014
We are starting to get some feed back on or cookbook, At home with sous vide.
Tried a few and very happy with everything so far. Love the book, congratulations, and thanks, well done.
Mike Emmett Moroccan carrots and the beetroot relish are a staple.
The roast chicken is amazing. The dashi lamb is amazeballs (more…)
Wednesday, September 25th, 2013
Get your discounted copy of the cookbook here before the 11th October
Sous Vide: A New Approach to Cooking
At Home with Sous Vide celebrates the gentle art of low-temperature cooking. Discover the way an exact approach to cooking
can transform food, and the incredible flavour and texture that can be achieved when cooking meat, fish, eggs, vegetables
and even fruit sous vide. Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components. From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.
Clockwise from top: Confit Garlic, Moroccan Carrot Salad, Kipfler Potato Salad with Seeded Mustard Dressing, and Pickled Quince.
Sous Vide vegetables
Thursday, August 1st, 2013
The Australian Young Chefs’ Club Presents:
SOUS VIDE Workshop
with Dale Prentice – Director – Sous Vide Australia
An introduction to sous vide
• Short demonstration
• The perfect eggs (chicken, duck and quail)
• The effects of long cooking (36 hour – Carnitas pork tortilla)
• Using sous vide to enhance flavour (Vanilla infused lamb belly and Syrian eggplant)
• Using sous vide to modify texture (Brides vales of squid in black and white)
• Sous vide dessert
• Hands on
When: Saturday, 10 August, 2013
Time: 11am to approx. 2.00pm
Where: Holmesglen Tafe
Cost: $20 for young chefs
$40 for other attendees
For bookings and further information, contact Enzo Frisini – 0437 885 000 / e-mail: email@example.com (more…)
Tuesday, June 18th, 2013
The Australian Young Chefs’ Club
Artisan, Sourdough and Wood Fire
with Baker and Pastry Chef James Stone
- Introduction to artisan baking techniques
World Association of Chefs
- Production of bread dough’s
- Turkish Pide
- Light lunch
- Dough development / mixing techniques
- Sourdough starters
- Italian flat bread
- Bread tasting
- Hands on up to 20 participants
- Open to Young Chefs and Industry Apprentices
YCC_Artisan Bread workshopflier 13_7_2013 V2
Saturday 13 July 2013
Australian Young Chefs Club
9am to 4.00pm
William Angliss Institute of TAFE
555 La Trobe Street
Rooms FG01and FG02 – Enter via King Street
Cost – $20.00
For bookings and further information, contact Enzo Frisini – 0437 885 000
Sunday, June 16th, 2013
Sous vide cooking has quietly snuck into our lives for most people without their knowing. Poached eggs at the local café, shredded pork belly roll from the sandwich shop, perfectly cooked lamb rump down at the pub, identical eye fillets all cooked to a perfect medium rare at a wedding, tiny little petit vegetables all cooked exactly the same garnishing you fancy dinner at a fine restaurant, all cooked sous vide. Gently, quietly cooked in water, not much warmer than a good bath after a long day at the office. Yet the food tastes so good each bite the same perfectness as the last.
sous vide steak