A Vacuum Packed World Cup Opener, cont…

So, the World Cup has come and gone, leaving behind some very sad Brazilians and some very happy Germans. We were at least very happy to be a part of it all. We enjoyed many good games and good food as we cheered on our favorite teams.

As for the opening event here at our offices, we had a very nice time and in the end our menu consisted of:

  • Crudité (little veggies and fruit with dipping sauces to pick at) and Greek salad
  • Grilled hot dogs and hamburgers (shaped as Texas?)
  • Sous Vide BBQ ribs, which came out beautifully and delicious, and were the star of the event (I cooked these, 😉 )
  • Birthday Cake (it was a birthday party, too!)
  • Heineken beer (World Cup Edition)

Vacuum packed ribs

sous vide ribs

 

 

 

 

 

 

sv ribs finishing on grill

 

 

 

photo 4

 

What have you cooked sous vide for this sort of event? Leave a comment, we’d love to hear from you.

 

 

 

 

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Let’s Drink to Sous Vide!

I had the incredible opportunity to live many years in Mexico City, D.F. where I learned a great deal of things, one of which was drinking. Since my drinking years were formed while in Mexico my favorite spirit was Tequila, but since I have been back in the states, and my palate has changed, I have become a fan of Whiskey, or Bourbon, specifically.

One night while sipping on Maker’s Mark a taste of vanilla appeared for some reason and I thought the combination would be nice. I tried mixing in fresh vanilla bean and then a vanilla extract, but I was never able to achieve the flavor I had imagined. I figured I just didn’t know what I was talking about – me flavoring Whiskey, ha!.

When I heard about infusing alchohol with the sous vide technique, the idea reappeared. Since I have the equipment I figured I had to try again. So here it is, I will be attempting three different infussions.

1. Vanilla Whiskey
2. “Old Fashioned” Bourbon (my favorite whiskey cocktail)
3. Jalapeño Tequila and Oak Smoke…

Flavoring alchohol is nothing really new, nor very difficult to do. But it can be time consuming. For example, it is easy enough to flavor Vodka with strawberries or cucumbers (which is delicious, by the way), by simply cutting the fruit and letting it sit in the Vodka for several days.

The sous vide process accelerates the infusion with heat, which is low enough to avoid evaporation or burning off of the good stuff, the alchohol…

The equipment I will be using for the experiments are:

Boxer 35 with H2O Sensor (Chamber Vacuum Packer)
Pearl Immersion Circulator
Standard 3 Mil Vacuum Bags (8″ x 10″)

I will be posting recipes and results in separate entries. Please check back and leave your comments. We’ll be drinking soon enough.

Cheers!