Sous Vide

Decided to try a couple dishes today. I had purchased some Brussel Sprouts, Green Beans & Corn on the Cob.

The green beans have just butter and lemon juice and are cooked for 1 hour at 180 degrees. They can then be finished with a dressing or quick stir-fry with garlic.

The Brussel Sprouts are halved and cooked with EVOO.  I am actually using the following recipe:

Sous Vide Brussels Sprouts, Momofuku-style

  • Recipe Temp 183 F / 83.9 C
  • Recipe Time 00:40
  • Prep Time 00:20

I’m a big fan of crisp seared Brussels sprouts, but I often find that the sprouts blacken before the centers cook through. Pre-cooking the Brussels sprouts in the Anova Precision Cooker, on the other hand, ensures that they’re perfectly cooked. I like to give the cooked sprouts a quick stint under the broiler to crisp up the edges before tossing them in a Momofuku-inspired fish sauce vinegar

Ingredients for 4

  • 2 pounds Brussels sprouts, stems trimmed and sliced in half
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 cup fish sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons lime juice
  • 1–2 Thai chiles, thinly sliced
  • 1 small clove garlic, minced
  • Chopped fresh mint, for serving
  • Chopped fresh cilantro, for serving


Step 1 Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).P

Step 2 Combine the Brussels sprouts, olive oil, and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.

Step 3 Place the bag in the water bath and set the timer for 40 minutes. If using a zipper lock bag, you may need to weigh down the bag to keep the Brussels sprouts submerged.

Step 4 Meanwhile, prepare the vinaigrette: Combine the fish sauce, water, sugar, rice vinegar, lime juice, chiles, and garlic in a small bowl. Stir to dissolve the sugar.

Finishing Steps

Step 1 When the timer goes off, remove the bag from the water bath and transfer the Brussels sprouts to an aluminum foil-lined baking sheet. Heat broiler to high.

Step 2 Broil the Brussels sprouts, stirring occasionally, until the sprouts are browned and slightly charred, about 5 minutes.
Step 3 Transfer the Brussels sprouts to a medium bowl and toss with the vinaigrette to taste. (You may not need to use all of the vinaigrette.) Sprinkle mint and cilantro over the sprouts. Serve.  

I found this recipe Sous Vide Brussel Sprouts

The corn is actually going to be Sous Vide Sweet Corn Soup the recipe follows but can also be found Here.

Sous Vide Corn Soup

  • Recipe Temp 185 F / 85 C 
  •  Recipe Time 01:00 
  •  Prep Time 00:15  

Sweet corn is one of the many culinary gifts of a hot summer. It’s fantastic when grilled and eaten straight from the cob, but for a more refined application try this Sous Vide Sweet Corn Soup. It’s sweet, savory, and smooth. Depending on how juicy the corn is, you may want to adjust the consistency with water, milk, or vegetable stock when pureeing it. If you’re looking for a vegan substitute, just swap olive oil for the butter and vegetable stock for the milk. 

Ingredients for 4

  • 4 ears corn, shucked, kernels cut off the cob and cob reserved
  • 4 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 bay leaf
  • Kosher salt and freshly ground white pepper
  • 4 slices crisp cooked bacon, for serving
  • 2 tablespoons minced chives, for serving  


Step 1 Set the Anova Sous Vide Precision Cooker to 185°F (85°C). 

 Step 2 Combine the corn kernels, corn cobs, milk, butter, bay leaf, 1 tablespoon salt, and 1 teaspoon white pepper in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour. 

 Finishing Steps 

 Step 1 When the timer goes off, remove the bag from the water bath. Discard the corn cobs and bay leaf. Transfer remaining contents of the bag to a blende. Puree until smooth, about 1 minute. Add additional milk, stock, or water to reach desired consistency. 

 Step 2 Season to taste with salt and pepper. Garnish with bacon and chives. Serve.

A problem arose in keeping the bags submerged in the water. Since the bags had liquid in, using the vacuum sealer was not an option. I think I am going to try and find that plastic grid that is used for ceiling lights. If I can cut that to fit the containers I use, that mak work to keep the bags submerged and still allow the hot water to circulate. I will post results of this.

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