Sous Vide

Sous Vide Pastinaken-Kürbissuppe

SousVide Einstellungen 83°C ca. 2 Stunden
 
Zutaten
zusammen ca. 750g-1kg
Kürbis ja nach Art ohne Schale
Pastinaken und Kürbis
ca. 400ml Kokosmilch
1 EL Butter
1 EL Tomatenpaste
 1 Knoblauchzehe (zerdrückt)
1 TL Curry
  Salz und Pfeffer zum Abschmecken
  1. Sous Vide Garer auf die oben genannte Themperatur einstellen und das Wasser vorbereiten.
  2. In der Zwischenzeit die Pastinaken und den Kürbis in etwa gleich große Teile schneiden
  3. Danach alle Zutaten in einen ZIP-Lock Beutel geben und mit der Wasser-Immersionstechnik ins Sous Vide Bad geben
  4. für 1:50 - 2 Stunden garen
  5. Danach den Beutel in den Blender geben (oder mit einem Pürierstab zerkleinern)
    und während des Pürierens mit Wasser, Brühe oder Kokosmilch verdünnen, bis die gewünschte Konsistenz erreicht ist.
  6. Mit Salz und Pfeffer abschmecken.


Originalrezept https://recipes.anovaculinary.com/recipe/sous-vide-coconut-pumpkin-soup

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Fall-Off-The-Bone Sous Vide Ribs

There’s really no wrong time for BBQ, but cold weather just seems perfect. There's a chill in the air, a sweet smell of smoke filling the sky, and a perfect rack of ribs underneath the grill lid with gorgeous, smoky bark on top. There’s nothing like it. On the other hand, what can be disappointing is chomping down into those gorgeous ribs and finding out they’re still very tough. With this recipe, you’ll never have to worry about your ribs again. Note: On almost every set of ribs I’ve ever encountered there is a thin membrane on the back of the ribs. A lot of people don't pay much attention to it. If you’re not taking off that membrane, you’re missing out on a lot of flavor and tenderness potential. The easiest way to remove the membrane is to take a dry paper towel, locate a side that looks like you can grab the membrane and start to pull back. It’s easiest to try to keep the membrane from tearing, so try to keep it in one solid piece. It sounds a lot more difficult than it actually is. Do it a time or two and you’re already a pro. You can use any dry rub that you'd like in this recipe, but I like to make my own. My favorite blend is the following mix: 2 tablespoons each light brown and granulated sugar, 1/2 teaspoon table salt, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon mustard powder, a pinch of ground coriander seed, and a pinch of chili powder. Stir all of the spices together until they are well-combined.
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Ingredients for 4

  • 1 (2-pound) rack baby back ribs, membrane removed (see note)

  • 1/2 cup dry rub, any style (see note)

  • 1/4 cup barbecue sauce, any style

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 160ºF (71ºC).

  • Step 2

    Generously coat both sides of the ribs with the dry rub. Don't be shy; the rub is what gives the ribs a great bark and color.

  • Step 3

    Place the ribs in a large vacuum seal bag and vacuum seal on the moist setting. (Alternatively, slice the rack in half width-wise and divide between two large zipper lock bags. Seal using the water immersion technique.) Place the bag(s) in the water bath and set the timer for 14 or up to 16 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag(s) from the water bath. Remove the ribs from the bag(s). Decide if if you will smoke or broil the ribs.

    • Step 2a

      To smoke the ribs, heat a smoker or a grill to 160 to 180 degrees. If using a grill, place a foil pouch filled with soaked wood chips directly on the coals. Add the ribs and smoke for 1 hour and 45 minutes. Baste the ribs with barbecue sauce and continue to smoke for 15 minutes. Remove from the grill and let rest for 5 minutes.

    • Step 2b

      To broil the ribs, heat the broiler to high. Use a pastry brush to coat the ribs with barbecue sauce and place on an aluminum foil-lined broiler-safe baking sheet. Place the ribs under the broiler and cook until the sauce is caramelized, 1 to 2 minutes. Watch the ribs carefully so that the sauce doesn't burn. Let the ribs rest for 5 minutes.

    • Step 3

      Slice the ribs apart and serve.

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Sous Vide BBQ Pork Shoulder (Pulled Pork)

Sous Vide, Stars & Stripes Forever

Anova App Controlling the Precision Cooker
Food nerds, it's your year–be a backyard BBQ boss this Fourth of July without getting stuck flipping burgers. We've included an exclusive recipe for the #anovafoodnerd fam before it's available in the app. Just follow the recipe below for the ultimate BBQ pulled pork shoulder.

Need another cooker ASAP? Pick one up at your local Target or Apple store.

SOUS VIDE BBQ PORK SHOULDER (#ANOVAFOODNERD EMAIL EXCLUSIVE)

INGREDIENTS:
  • 1 whole boneless or bone-in pork Shoulder (5 to 7 lbs total)
  • 1 teaspoon liquid smoke (optional, see note above)(5ml)
  • 1/4 cup paprika
  • 1/4 cup dark brown sugar
  • 3 tablespoon kosher salt
  • 1/2 teaspoon Prague Powder #1
  • 1 tablespoon whole yellow mustard seed
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons granulated garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon whole coriander seed
  • 1 teaspoon red pepper flakes
Anova App Controlling the Precision Cooker

DIRECTIONS

1. For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

2. Divide mixture in half. Rub half of mixture evenly all over the pork shoulder, pressing it in until it adheres. Place the pork shoulder in a sous vide-safe vacuum sealed bag and seal it.

3. To Cook: Set your Precision Cooker to 165°F (74°C) for more traditionally textured pulled pork or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add the pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours.
Anova App Controlling the Precision Cooker
FINISHING STEPS:

4. To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

5. Remove pork from bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub the reserved spice rub into the surface of the pork. Place the pork on the cooler side of the grill. Add some hardwood chunks to the hotter side of the grill. Cover and allow pork to smoke, adjusting vents to maintain a temperature between 275 and 300°F and replenishing the wood chunks twice during cooking. Smoke until a deep, dark bark is formed, about 1 1/2 hours.

7. Transfer the pork to a large bowl or cutting board. Using a couple of forks, shred the meat into bite-sized pieces (or if you cooked at 145°F, use a knife to slice the pork). Season pulled pork to taste with salt and serve immediately, passing your favorite barbecue sauce at the table.
Anova App Controlling the Precision Cooker

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