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15 Speedy Pressure Cooker Recipes to Save Your Weeknights. [Photographs: J.

15 Speedy Pressure Cooker Recipes to Save Your Weeknights

Kenji López-Alt, Vicky Wasik] I never thought much about pressure cookers until I visited India, where a woman asked my traveling companion if she had one and was shocked when the answer was no. I couldn't quite understand why the thought of preparing food without a pressure cooker was so crazy, but I did know that the aromatic lentils and flavorful stews our host made were absolutely delicious. As it turns out, pressure cookers really are amazingly useful tools, unparalleled in their ability to quickly tenderize meat and vegetables and extract flavors. A dish that would take hours of simmering on the stovetop can be ready in under an hour with the help of a pressure cooker.

Colombian Chicken Stew With Potatoes, Tomato, and Onion [Photograph: J. Because the extreme altitude (over 8,000 feet) means some dishes can take hours on end to cook on the stovetop, residents of mountainous Bogotá, Colombia, pretty much live off their pressure cookers. Pressure Cooker Corn Soup. Sous Vide 101. How to Get Started With Sous Vide Cooking. Sous Vide Salmon: Brining is Key - Anova Culinary. We’ve heard mixed reviews on cooking salmon sous vide, but stubborn salmon lovers we are, we were determined to try it, anyway.

Sous Vide Salmon: Brining is Key - Anova Culinary

We did quite a bit of research before diving in and learned a few things — the most important being that brining the salmon before precision cooking it is the key to success. Another thing that really surprised us was that different types of salmon yielded quite different results. We tested wild Coho salmon, as well as Norwegian salmon. Both worked very well in the sous vide, but the results were definitely distinct. Sous Vide Corned Beef Reuben Recipe - Amazing Food Made Easy. One of my favorite sandwiches is a great reuben.

Sous Vide Corned Beef Reuben Recipe - Amazing Food Made Easy

I love them with pastrami or corned beef, and on just about any type of bread. The other day I decided to make one for myself using sous vide corned beef. Cooking the corned beef sous vide results in very tender, but still firm, corned beef which is perfect for a great reuben. Just add some good rye bread that is toasted, sauerkraut, gruyere cheese, and some thousand Island dressing and you're all set. This recipe is also in our new book, available at Amazon.com Sous Vide: Help for the Busy Cook or as a full-color PDF.

Chefsteps. Sous Vide Recipes - page 8. Amazon. The Food Lab's Complete Guide to Sous Vide Steak. The Food Lab: Sous Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table) [Photographs: J.

The Food Lab: Sous Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

Kenji Lopez-Alt] Things that I did this past Monday: Take a bath that was unreasonably long for a Monday.Claim that making a turkey porchetta (a.k.a. turchetta) is the absolute best way to serve and eat turkey.Curse myself for not putting on real shoes before taking the dogs out for a walk on a November morning.Spill two quarts of boiling broth all over the kitchen floor, making it my biggest kitchen disaster since the great olive salad spill of '09.Lie. The Food Lab's Complete Guide to Sous Vide Burgers. Why sous-vide a burger?

The Food Lab's Complete Guide to Sous Vide Burgers

Because the results can be great. [Photographs: J. Kenji López-Alt] The timing and temperature charts in this guide, as well as all the FAQs and basic instructions, are part of our brand-new partnership with Anova, the makers of our favorite sous-vide circulator, the Anova Precision Cooker. You can download the Anova Precision Cooker App (it's free) to grab all this information right off your phone or tablet while you're cooking. Chefsteps. Sansaire. The Food Lab's Complete Guide to Sous Vide Barbecue Pork Ribs. Whether you want to call them barbecue or not, these ribs are smoky, tender, and delicious.

The Food Lab's Complete Guide to Sous Vide Barbecue Pork Ribs

[Photographs: J. Kenji López-Alt] The timing and temperature suggestions in this guide, as well as all the FAQs and basic instructions, are part of our partnership with Anova, the makers of our favorite sous vide circulator, the Anova Precision Cooker. You can download the Anova Precision Cooker App (it's free) to grab all this information right off your phone or tablet while you're cooking. And if you've got an Anova Precision Cooker, you can even control it directly from the app via Bluetooth, and soon Wi-Fi. I was a skeptic at first, but I'm going to say it now: When done properly, ribs cooked via sous vide are every bit as good as traditional barbecue, if not better.

Sounds like a pretty good deal to me. For most people who live outside of the southern U.S., the opportunities to taste excellent, smoky, low-and-slow Southern-style barbecue pork ribs are few and far between. What We're After. Sous Vide Turkey Breast. Scrambled Eggs Sous Vide Recipe - Amazing Food Made Easy. View All Modernist Recipes Help me improve my content, let me know what you thought of this recipe!

Scrambled Eggs Sous Vide Recipe - Amazing Food Made Easy

Just click on a star below to rate it. Average Recipe Rating(click star to rate)Thanks, your rating has been saved! Please let me know any additional thoughts in the comments! Sous Vide Tri-Tip Recipe with Roasted Fennel and Orange Salad - Amazing Food Made Easy. Sous Vide Chuck Pot Roast with Roasted Vegetables - Amazing Food Made Easy. Simple Sous Vide Pork Chops - Amazing Food Made Easy. Cocoa Rubbed Sous Vide Pork Loin - Amazing Food Made Easy. I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it.

Cocoa Rubbed Sous Vide Pork Loin - Amazing Food Made Easy

Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter. To start, I seasoned the pork loin with coriander, cinnamon, nutmeg and cloves then cooked it at 135°F / 57.5°C for several hours. Sous Vide Salmon. To prepare the brine, in a large container, combine the kosher salt, water and ice and stir to dissolve the salt.

Sous Vide Salmon

Add the salmon and refrigerate for 20 minutes. Remove the salmon from the brine and rise with cold water. Set the Sous Vide Professional to 125°F (52°C), with the rear pump flow switch closed and the front flow switch set to fully open. Place the salmon in a vacuum bag and add the olive oil and bay leaf. Seal the bag to the desired vacuum; for delicate fish, 80% to 90% vacuum is desirable. Once the target temperature of 125°F (52°C) is reached, place the bag in the circulating water. Cook the salmon to the desired doneness, 12 to 20 minutes. Diver Scallops with Red and Golden Baby Beets. To prepare the beets, set the Sous Vide Professional to 185°F (85°C), with the rear pump flow switch closed and the front flow switch set to fully open.

Diver Scallops with Red and Golden Baby Beets

Place the red and golden beets in separate vacuum bags and add the orange juice, lime zest, lime juice and peppercorns, dividing evenly. Seal the bags to 99.9%, full vacuum. Once the target temperature of 185°F (85°C) is reached, place the bags in the circulating water bath. Cook the beets to the desired doneness, 45 to 75 minutes. Remove the bags from the circulating water and remove the beets from the bags. Sous Vide Fall Vegetable Frittatas. Sous Vide Italian Meatloaf with Provolone Cheese.

Sous Vide Veggies

Sous Vide Peach Cobbler. Sous Vide Greek-Style Chicken Meatballs. Chicken Sous Vide. Chicken. Sous Vide 101: How to Cook Perfect Steaks Every Time. This Fourth of July, your steaks will be perfect. You'll march them out to the grill, knowing that just beneath a razor thin exterior of grey is arterial red perfection. You'll then quickly sear them until they belong in a summer time beer commercial. Not one cubic micron of steak will be overcooked. Plastic picnic knives will easily saw through them. Neighbors will weep as they thrust out their paper plates. Advertisement - Continue Reading Below. Steak - How to Sous Vide Filet Mignon to Medium Rare - Seasoned Advice. The Ultimate Guide to Sous-Vide (Time & Temperature) Sous-vide used to be intimidating because you're just never sure what time and temperature to cook something for it to be amazing.

There just wasn't any super handy reference guide all in one place that you can have a quick check now and then. Until now. Our founder, Grace studied, experimented and consolidated all her sous-vide learnings into 7 epic infographics, just for you! Citizen Sous Vide. Steak A perfectly cooked medium rare steak is a sight to behold.

Sous Vide Recipe.