Andrew James Sous Vide Manual - Página 8

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Strain the beef through a sieve,

separating 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

accompaniment.

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

submerge in water.

6. Cook for 1 hour.

for

delicious

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

Medium/Well done -66°C

Method

1. Fill the Sous Vide with water and pre-

heat to the required temperature.

2. Place the steak into a pouch and vacu-

um seal.

3. Place into the Sous Vide and sub-

merge in water.

4. Cook for 40—90 minutes depending

on the thickness of the steak.

5. Preheat a frying pan.

steak from the sous vide and vacuum

pouch. Place into the frying pan and

sear. Add butter and thyme to the

pan and baste the steak in the fla-

voured butter.

6. Remove from the pan once seared.

Do not over cook in the pan.

Remove the