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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Wednesday, January 9th, 2013
This dish is summer itself. Rich juicy king prawn in sweet citrus spice, on a tipsy salad of vegetables. The spice powder for the prawns I learnt of Greg Malouf – Melbourne’s Middle Eastern maestro of cuisine – when we used to do our Sunday Arabesque banquets together at Stones of the Yarra Valley. Greg is now off sharing his cooking talent with the world and I am totally absorbed in all things sous vide.
For the Prawns
8 as an entree 16/20 Prawn cutlets
¼ tsp Fennel seed, toasted
1 lime zest only, grated and dried
¼ tsp Sumac
Salt to taste
- Fennel, lime, sumac prawn
For the Salad
3 Kiphler, peeled and sliced
3 Baby carrot peeled and sliced
50 gm Peas blanched and refreshed
2 Marinate artichoke hearts
2 tsp Pure olive oil
Salt to taste
- Slicing the sous vide potatoes
For the Mayonnaise dressing
½ clove Garlic mashed to a paste with salt
2 Yolks 1 tablespoons Dijon mustard
250ml Sunflower oil
20 mls Gray Goose vodka
1 sprig Dill, finely chopped
1 sprig Tarragon, leaves only, finely chopped
- Baby carrots sous vide
Devein the prawns and set aside in the fridge. In a mortar and pestle or spice mill grind the fennel, lime zest and sumac to a powder, season to taste and rub gently in to the prawns. Seal in a vacuum pouch with a teaspoon of extra virgin olive oil on medium. Cook for thirty minutes at 56°C using your Polyscience immersion circulator. For the salad seal the potato in a vacuum pouch with salt and oil, and the carrot in a separate vacuum pouch with sugar, salt and oil to taste. Cook for sixty minutes at 85°C using your Polyscience immersion circulator. Whisk the garlic, yolks and mustard until light. Continually whisk whilst adding the oil in a thin stream to produce a thick mayonnaise. Stir the vodka in to the mayonnaise , add the herbs in at the last minute and season to taste. Toss all salad ingredients with dressing and serve topped with prawns.
- Fennel, Lime, Sumac prawns on Russian salad
Monday, January 7th, 2013
My wife has pulled out the post Christmas diet book so we are eating lean food marinated in butter milk. Chicken skewers were tonight’s little number. Thank you CSIRO at lest the heirloom tomatoes and basil have start so the salad to accompany had some integrity. She had dutifully been down the shops and returned with some lovely fresh thigh fillets a subtle blessing and a packet of skewers. As the afternoon went on my wife cut the chicken up and tossed it in the marinade. At this point I stepped in with my bright ideas.
At the Fine Food Australia 2012 trade show we had a group of Asian chefs that ran two high volume food court restaurants stop past and have a chat about how sous vide might help them speed up turning over those delicious glazed chicken skewers. They were already vacuum packaging the skewers when the were made to accelerate the infusion of the marinade. One hour at 70°C in the 28 litre Cambro powered by the ever so accurate Sous Vide Professional – Classic series by Polyscience and their chicken skewers are precooked deliciously tender and ready to power through over the hot yukatori grill and bliss.
Back to topic; I said to my wife lets sous vide the skewers in the marinade for 30 minutes before we BBQ them and see what happens.
Marinated chicken skewers
The marinade went like this
1 Clove garlic crushed
¼ cup Lemon juice
1 Green chilli, seeded and very finely diced
½ cup of butter milk
400 gm Chicken thigh fillet cut in to cubes
Nice straight froward recipe, I had to trim the skewers down a little to make sure they would fit into the vacuum bag. We threaded the chicken on to the skewers and packed them with all the marinade and sealed them in a single layer.
In to the water bath for thirty minutes at 70°C
Marinated chicken straight out of the water bath
Then straight out of the bag on to the barbie.
sous vide chicken skewers on the BBQ
On the BBQ we just let them color nicely, it only took a few minutes knowing that the chicken was fully cooked through.
Then straight to the plate.
Sous vide chicken success
I will work on different marinades over the summer and blog how I go.
Saturday, December 22nd, 2012
On the 12/12/2012 the NSW health department launched their proactive response to the gaining popularity of sous vide at home and in restaurant kitchens. The new guidelines are based for the main part off Douglas Baldwin’s works and charts, this is a very positive move by a health department and hopefully the other Australian health departments follow suit.
Read the guidelines here
The conclusion sets out the basics
Sous vide seems like a new food service technology but it has a history spanning four
decades in France and two decades in other countries. It has been found in many markets
including extended shelf life ready meals. Today it is used by catering companies,
restaurants and, increasingly, home cooks.
Sous vide has concerned regulators at times during its history. There are risks with sous
vide that must be managed. Leading sous vide chefs are aware of these risks and food
safety has been prominent in their kitchens and recipe books. As far as can be determined
from the scientific literature and foodborne illness databases, sous vide chefs have been
successful in managing food safety and food poisoning attributed to sous vide has not been
The risks associated with sous vide foods will be reduced if:
• thinner portions of food are prepared so that heating and cooling are rapid.
• water bath temperatures of at least 55°C are used so that the growth of Clostridium
perfringens is first prevented and then destruction of the cells commences.
• the time food is held at temperatures below 54.5°C during cooking is limited to 6
• professional equipment with adequate heating capacity and excellent temperature
control is used.
• water and/or food temperatures are checked using a tip sensitive digital
thermometer that is accurate to 0.1°C.
• prepared foods are not stored for extended times unless processes have been
• risks are not compounded. Cooking large portions of mechanically tenderised meat
for extended times at low temperatures would be irresponsible.
• if you choose to include on your menu foods that remain essentially raw they should
only be served following a request by an informed, healthy adult who willingly
accepts the risks associated with raw foods.
New practitioners of sous vide must be aware of the food safety risks and avoid overly
experimental applications of the technology.
Friday, November 30th, 2012
4 250-300 gm Chicken breast skin on
4 sprigs Fresh thyme
100 gm. Baby spinach
50 mls Cream
For the quinoa
1 Spanish onion
80 gm Button mushrooms
20 gm Unsalted butter
100 gm Organic red quinoa
1 bunch Baby carrots
20 gm Large pine nuts
For the sauce
1 kg Chicken bones
1.5 litres White chicken stock
1 Brown onion
left over leek from above
Roast the chicken bones in a perforated tray at 120C until golden and fat has rendered.
Make a miropoix of onion, carrot, celery and leek. Place in a large pot with the brown bones, some thyme, peppercorns and a bay leaf, cover with cold chicken stock. Bring to the boil then simmer for two hours. Pass the stock and then reduce over a moderate heat by half, skimming regularly.
Peel the skin of the chicken breast back leaving it attached at the top. Trim the chicken breast up square and remove the tenderloin. Carefully toss the trimmed chicken breasts with chopped thyme leaves, grated lemon zest and a touch of oil. Set aside in the fridge covered. Wash, blanch, refresh and squeeze out the baby spinach. Place in a food processor and chop very finely. Add the chicken trimmings, tenderloins, and a pinch of allspice, thyme leaves and process to a fine paste. Add just enough cream to make a smooth stiff mousse, season to taste.
Lay a square of glad wrap on the bench; season a trimmed chicken breast and using a pallet knife paste a quarter of the mousse onto the breast under were the skin would go, pull the skin over the mousse and reform into a neat shape. Using the glad wrap, roll into a tight bonbon and tie off the ends. Place into vacuum a bag and vacuum seal on medium. Cook for one and a half hours at 62C using your hypodermic probe thermometer.
Peel the red onions leaving the core intact then cut in to thin wedges. Lay out on baking paper on flat tray and dry out in a medium oven. Trim and quarter the button mushrooms. Vacuum pack with butter and thyme and cook at 82.5C for thirty minutes.
Wash peel and trim the baby carrots, place in a vacuum bag with a pinch of salt and a splash of oil, then vacuum seal on high and cook at 82.5C for forty minutes. When cooked tip contents of bag into a hot pan and sauté until glazed and slightly browned.
Bring a large pot of water to the boil add quinoa and cook for 13 minutes strain and cool spread out on a tray.
To finish cut open the bag of mushrooms, remove the thyme and discard. Tip the contents of the bag of mushrooms into a hot pan, sauté for a minute add the onions then quinoa and deglaze with a little brown chicken stock. Cook out until nearly dry and season.
Toast the pinenuts and chop roughly. When the chicken breast is cooked remove all plastic and line the breasts up in a tray. Finish in a very hot oven til skin is golden, slice to serve on the quinoa, garnish with baby carrots, pinenuts and sauce .
Wednesday, November 28th, 2012
Thermal immersion circulators, digital water baths and cook chill tanks are the only reliable way to transfer exact temperatures to sealed food packages in an even consistent manner. Although combination steam ovens are often considered for sous vide for their castored trolley loading systems there can be large variations in heat transfer. Sheard and Rodger (1995) found that none of the convection steam ovens they tested heated sous vide pouches uniformly when fully loaded. Indeed, it took the slowest heating (standardized) pouch 70%–200% longer than the fastest heating pouch to go from 68°F to 167°F (20°C to 75°C) when set to an operating temperature of 176°F (80°C). They believe this variation is a result of the relatively poor distribution of steam at temperatures below 212°F (100°C) and the ovens dependence on condensing steam as the heat transfer medium.
Low temperature cooking
Standard ten tray Combi ovens
- The thermal conductivity of water is 23 times greater than that of air which makes it far more stable for achieving accurate temperature transfer. Immersion circulators also use PID technology to achieve accuracy without over shot of temperature in reheat.
Vacuum packaging of the item to be cooked is the crux of sous vide. Not only is the item sealed in a completely non-stick environment, oxidisation is removed from the equation. The vacuum seal also enhances the ability of the cooking medium to have 100% direct contact with the food to be cooked. Flavour potential of all additives is enhanced by vacuum extraction which means less marinade and lower or no oil, fat or sodium additions.
Henkelman Boxer 52 Vacuum packaging
In larger scale productions separate chill tanks may be used for better work flow.
Monday, September 17th, 2012
Slow cooked duck egg with creamed spinach and dukkah
4 Duck eggs
160 gm Baby spinach
40 mls Cream
For the Dukkah
8 tablespoons Sesame seeds
4 tablespoons Coriander seed
3 tablespoons Cumin seed
50 gm. Hazelnuts toasted and peeled
1 teaspoon Salt
½ teaspoon White pepper ground
Place the duck eggs carefully into a 61?C water bath for two hours.
For the dukkah roast each ingredient separately until coloured and fragrant. Grind or pound the seeds to a course powder then place nuts, seeds and spices to a food processor and pulse to achieve a course mix. Add salt and pepper to taste.
Thoroughly wash, blanch, refresh, squeeze and chop the baby spinach. Finely dice the shallots and sweat in a little oil until soft. Add a pinch of ground allspice and cook one minute. Add the cream mixed with a pinch of corn flour and heat to a simmer. Add the spinach and stir gently until even and heated through. Adjust the seasoning and serve immediately.
Place a spoon of the creamed spinach in the centre of the plate, make an indent in the spinach with the back of the spoon. Crack the egg onto the spinach and top with the dukkah.
Wednesday, August 22nd, 2012
Affordable home sous vide
At last, an affordable sous vide option for the home chef has been created
by the leaders in culinary technology. Polyscience are the chefs choice
when it comes to accuracy and ease of use in the commercial kitchen.
The new Sous Vide Professional – CREATIVE carries the same ease of use,
scientific accuracy and simple slim line design principles as the commercial
models, without the commercial price.
- Home sous vide
Sous Vide Professional – CREATIVE
on sale late September.
Fine Food Australia 2012
This year we have some of our most exciting product launches to date.
We will be at stand HA26, Fine Food Australia 2012, 10-13 September
at the Melbourne exhibition centre. If you sell food equipment retail or
commercial you need to catch up with us this year and stay ahead of
your customer needs.
We will also for the first time have a vacuum packing specialist on the
stand for all four days.
All of our equipment will be plugged in and working. Please email me
to arrange specialist training sessions on Polyscience, Instanta and
Sous Vide Dinner Swinburne Tafe Lilydale
Please join us for a four course dinner at Mitchell’s View training restaurant
on Tuesday evening 28 August.
3rd Level, TAFE Building
Bookings essential (03) 9215 7047 9am-5pm
These dinners provide third year apprentices with wonderful opportunities
to receive specialised training by industry professionals. Please support
these excellent training initiatives.
Cooking corn beef Sous Vide
Transform corned silverside from a simple classic. Long slow cooking
guarantees that tenderness and depth of flavour. All of the preparation
is done twenty-four hours before serving. The ideal dish to plan for that
hectic day when you know you will arrive home too late to start
cooking, longing for a good home cooked meal.
The day before.
Wash peel and slice some carrots and place in a vacuum bag with a pinch
of salt, sugar and a splash of olive oil, seal on high. Peel wash and halve
some pickling onions. Place in a vacuum bag with a pinch of salt, a bay
leaf and olive oil seal on high. Scrub a few kipfler potatoes, and vacuum
seal in a cooking pouch with a good knob of butter, a pinch of salt and
a sprig of fresh thyme. Cook the three bags of vegetables in your sous
vide for 1 hour at 85?C then cool in ice water and store in the fridge.
Remove the corned silverside from its packaging and wash it thoroughly
under cold running water. Place it in a fresh vacuum bag with a bay leaf,
a clove, a few black and white peppercorns and a pinch of mustard seeds
wrapped in a piece of baking paper. Seal the bag on medium high and cook
in a water bath at 62.5?C for 24 hours. Return the bags of vegetables to the
sous vide with the corned silverside for thirty minutes before serving to reheat.
Serve with a parsley béchamel sauce.
Sous Vide News
For further information contact Dale on 0428 623 295 or
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Wednesday, August 1st, 2012
Andrew Scott and wife Selena with kitchen gadgets.
High-tech toys are selling like hot cakes to inspired home chefs.
OUR kitchens are becoming more like laboratories as home cooks spend thousands on high-tech appliances.
Shows such as MasterChef and the science-based Heston’s Feasts have driven sales of commercial devices such as vacuum-packers, sous vide water baths and ”smoking guns”.
”TV cooking shows have really helped demystify these devices,” says Dale Prentice, an importer of commercial kitchen appliances. He started selling to home cooks 18 months ago and says they now account for about a third of his business. Sous vide baths, in which vacuum-packed food is slow-cooked in precisely heated water, are his most popular item and cost about $1000.
”We’ve been putting a commercial sous vide unit into homes at the rate of about one a week,” he says. ”It has come as a bit of surprise – how much money the public have to spend on kitchen toys.”
Retailers, meanwhile have reported a surge in sales of high-end appliances as sales of other consumer goods fall.
”It’s really one of our strongest categories, and what’s driving that is fashion and innovation,” says Myer merchandise chief Adam Stapleton.
Top-sellers at Myer include super-charged blenders costing $900 and ice-cream makers for about $500.
Andrew Scott and his wife, Selena, estimate they have spent about $10,000 in the past five years on kitchen appliances, including a vacuum-packer, sous vide bath, blowtorch, high-speed Vitamix blender, pressure-cooker, chocolate tempering device, ice-cream maker and a smoking gun (a hand-held device that produces cool smoke but does not heat or cook the food).
”We have way too many appliances,” says Mr Scott, 36, a small-business owner who cooks most nights. He is currently reading Modernist Cuisine, a seven-volume tract selling for about $500, which details the science of cooking – including how sous vide cooking at low temperatures can protect cell walls in meat from bursting and becoming tough.
He is a fan of British TV chef Heston Blumenthal, who has helped popularise molecular gastronomy, but says he has never seen an episode of MasterChef.
But George Dardamanis at Chef’s Hat in South Melbourne says there is still a ”MasterChef factor”. The store has sold 50 smoking guns this year, including five on Tuesday – the day after MasterChef featured the device in a challenge.
”It’s not as strong as when it first started, but we still get a spike in inquiries whenever they feature something new,” he says.
Commercial-grade ”combi ovens”, which use a combination of heat and steam and cost between $9000 and $25,000, have been selling at Chef’s Hat at the rate of about one a month to home cooks.
The store also sells thermal mixers, including the HotmixPRO ($2200) and the Thermochef ($900), which can weigh, chop, mix, mill, knead, cook and steam food in one unit.
But it is rival brand Thermomix, which costs $1939, that has cornered the market on hot-mixers. Australian sales of the German-designed device almost doubled last year to 27,000 – despite the fact that you can only buy one by attending a Tupperware-style demonstration party.
Grace Mazur, sole Australian distributor of Thermomix, started her business in 2001 with two staff and now has 1500 sales consultants, who last year conducted more than 30,000 home demonstrations, earning between $200 and $400 commission per sale. Ms Mazur’s turnover in 2011 was about $50 million.
”A lot of people were quite sarcastic towards us when we started … They used to say things like, ‘Oh, what? Will it wash my dishes; will it go and do my shopping?”’
Not quite, but fans of the device say it has helped them save money, cook healthier meals and experiment with new techniques. ”I would say I save about $40 a week,” says Annie Turnbull, 54. ”I’m vegan and I now make everything from scratch, like dips, bread and rice milk.”
Thermomix has featured prominently on MasterChef, and is used widely in restaurant kitchens. Jacques Reymond, who like many top chefs has one, says while the device is a good way for home chefs to carry out mundane tasks, professional cookery still requires manual skills. ”It’s very good for home but we only use it for things like purees and emulsions; we never use it to cook an entire dish.”
Read more: http://www.theage.com.au/national/kitchen-sink-optional-for-home-cooks-with-the-lot-20120630-219tc.html#ixzz22I19Az72
Monday, June 25th, 2012
Master Chef tonight pushes three contestant’s to there limits recreating a wonderful Christine Manfield recipe.
The Smoking Gun at the ready the Amina, Sam and Andrew take a beautiful whole ocean trout, fillet it, then cold smoke it ever so gently.
The dish is incredibly challenging. As first time users of The Smoking Gun these three home cooks show just how easy it is to add delicate smoke to enhance basic ingredients. The ocean trout is positioned in a baking tray, covered with cling film, then the hose of The Smoking Gun is slipped under the wrap and the tray is effortlessly filled with Hickory smoke from the Classic wood kit.
Watch how it plays out here
The Smoking Gun by PolyScience
Distributor can be found here
Our Sous Vide Australia wood chips for the smoking gun come in 9 varieties.
Australian hard wood
Happy Smoking !!
Saturday, May 5th, 2012
Foodservice Australia 2012
|Sunday 27 May – Tuesday 29 May 2012
Royal Hall of Industries
Moore Park, Sydney