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キッチン家電 Andrew James AJ001231のPDF マニュアルをオンラインで閲覧またはダウンロードできます。Andrew James AJ001231 12 ページ。
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30g butter
Method
1. Fill the Sous Vide with water and pre-
heat to 82˚C.
2. Place all the ingredients except the
pancetta, mushrooms and butter into
a vacuum bag. Massage the bag so the
ingredients are combined.
3. Seal the bag and place into the Sous
Vide until it is fully submerged.
4. Cook in the Sous Vide for 10 hours.
5. Once cooked, remove the beef from
the sous vide and open the bag.
Strain the beef through a sieve, sepa-
rating the sauce from the beef.
6. Heat a small pan with 15g of butter.
Place the pancetta and mushrooms
into the pan and sauté.
7. Pour the sauce into the pan and bring
to the boil. Add the remaining cold
butter to the sauce and allow it to
reduce and thicken.
8. Put the beef back into the pan and stir
through the sauce, then serve.
Serve with Dauphinoise potatoes and
green beans for a delicious accompani-
ment.
Teriyaki Salmon
Ingredients
Serves 4
4 salmon fillets
3 tbsp. teriyaki sauce
1 tsp. grated ginger
1 tsp. finely chopped garlic
1 tsp. chilli flakes
Method
1. Fill the Sous Vide with water and
preheat to 56 ˚C.
2. Place Teriyaki sauce, ginger, garlic
and chilli into a bowl and mix until
combined.
3. Pour over salmon fillets until fully
coated and cover for 15 minutes.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and sub-
merge in water.
6. Cook for 1 hour.
Serving suggestion: Serve with noodles,
coriander and a squeeze of lime.
Steak
Ingredients
Sirloin Steak
Sprig of thyme
20g butter
Rare - 54°C
Rare / Medium - 57°C
Medium - 60°C
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