Notes: For a drier product, you may want to try draining some of the liquid from the Rotel before adding it to the sauce. If you don’t there may be liquid in the bottom of the pan. I drained most of the liquid from the Rotel in the last batch and the sauce was still… Continue reading Chicken for Tacos and Enchiladas
Category: method-sousvide
Cointreau / Gran Marnier (DIY Sous Vide from Brandy)
Orange liquor is a primary ingredient in margaritas and other mixed drinks. 750ml of orange liquor costs $40+. This recipe makes more than twice that amount for under $30. Refrigerate it or use it fairly quickly. I had some suspect floaters on a batch after a few months. This recipe makes about 2.3 litres, enough… Continue reading Cointreau / Gran Marnier (DIY Sous Vide from Brandy)
Southwest Chicken Salad – Dianne’s Favorite
Ingredients: Instructions:
Cauliflower – Creamed Sous Vide
INGREDIENTS 1 medium head cauliflower, cut into 2-inch pieces ½ medium white onion, roughly chopped 4 cloves garlic, peeled and roughly chopped 2 tablespoons butter ¼ teaspoon cayenne pepper Salt and pepper to taste ½ cup heavy whipping cream (substitute sour cream) INSTRUCTIONS Preheat Sous Vide to 190°F. Add the cauliflower, onion, garlic, butter and… Continue reading Cauliflower – Creamed Sous Vide
Limoncello – Sous Vide
Note: It is easier to peel, zest, and juice lemons and limes if you warm them first in the microwave oven. Place them in the oven 4 at a time and cook them on high for one minute until slightly warm (not hot). If heating a single lemon, do not exceed 20 seconds. INGREDIENTS Zest… Continue reading Limoncello – Sous Vide
Pulled Pork – Sous Vide
Ingredients: 7 lb whole boneless or bone-in pork butt For the Spice Rub: One 8.5 oz by volume batch of Randy’s Pulled Pork Rub Instructions: Sous Vide Rub half of the rub mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if… Continue reading Pulled Pork – Sous Vide