Recipes

The following recipes refer to the CSC Sous-vide thermalization.

The requirements to cook Sous-vide are a high-precision Sous-vide bath, a vacuum packaging machine and vacuum bags.
For "Cook and Chill" we need sufficient ice or a rapid chiller.

There are no complete menus; the guide only features menu components. It is left to the creative cook to put together meals with side dishes and garnishes.

The seasoning is up to the cook. The information given is only a guideline.

Always use fresh, perfect products. When thermalizing the flavor is enhanced, which applies also to unwanted odors.

The cooking time of the products does not have too much impact and can be measured generously upwards. In Contrast the temperature leaves no room for maneuvering. A temperature difference of 0.5° C would have a remarkably different result.

For vegetables, the cooking time has to be maintained, as they are cooked at higher temperatures!

 

MEAT

Unless otherwise mentioned, remove the meat from the refrigerator and vacuum pack it as cold as possible. In order to avoid a heat shock the meat is left packed at room temperature to temper up.

(The gentler we deal with temperatures and temperature differences, the less juice loss we have. Always defrost frozen meat in the fridge.)

Whether the meat is seasoned before vacuum packing or after thermalization is left to the cook.
Salt is usually applied after thermalization. (Be careful when seasoning before vacuum packing! When thermalizing the specific flavor increases and we need two thirds less spices).

 

BEEF SHOULDER ROAST

1 Beef shoulder (weight is not relevant)

Heat the CSC Sous-vide bath up to 64°C.

Thermalization: 16 – 18 hours over night.

Further processing
Variant 1:
Take the roast out of the bag, season it, add salt and sear each side at moderate heat for 2 minutes until golden brown. Make a sauce with the juice from the bag and serve.
Variant 2:
Cool the roast in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 21 days.

Regeneration:
Bring the roast up to room temperature and regenerate it in the Sous-vide bath at 64° C. Proceed further as in variant 1.

 

ROAST BEEF

Entrecote (weight is not relevant)

Heat the CSC Sous-vide bath up to: 52,5° C rare, 54° C medium well, 55.5°C well done.

Thermalization: 5 hours (the roast beef can easily stay longer in the bath)

Further processing
Variant 1:
Take the roast beef out of the bag, season it, add salt and sear each side at moderate heat for 2 minutes until golden brown and serve.
Variant 2:
Cool the roast beef in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 8 days.

Regeneration:
Bring the roast beef up to room temperature and regenerate it in the Sous-vide bath.

Water temperature = core temperature (52.5 ° C, 54 ° C, 55.5 ° C)
Proceed further as in variant 1.

 

ENTRECOTE “bleu”

The problem with the doneness "bleu" is that with the conventional grilling or searing the meat never reaches a core temperature of 48° C and the guest is served cold meat on a plate.

When thermalizing the meat reaches the desired temperature through and through without that the protein coagulates.

Thermalize the entrecote with 48° C for 10-15 minutes.
Sear rapidly, season and serve.

 

VEAL SIRLOIN STEAK
(weight is not relevant)

Heat the CSC Sous-vide bath up to 62°C.
Thermalization: 40 minutes

Further processing
Variant 1:
Take the veal out of the bag, season it, add salt and sear each side at moderate heat for 2 minutes until golden brown and serve.
Variant 2:
Cool the veal in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 10 days.

Regeneration:
Bring the veal up to room temperature and regenerate it in the Sous-vide bath at 60°C.

Proceed further as in variant 1.

 

VEAL ROAST
(weight is not relevant)

Heat the CSC Sous-vide bath up to 64°C.
Thermalization: 12 – 14 hours over night.

Further processing
Variant 1:
Take the veal out of the bag, season it, add salt and sear each side at moderate heat for 2 minutes until golden brown. Make a sauce with the juice from the bag and serve.
Variant 2:
Cool the veal in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 14 days.

Regeneration:
Bring the veal up to room temperature and regenerate it in the Sous-vide bath at 64°C.

Proceed further as in variant 1.

 

LOIN OF LAMB
(weight is not relevant)

Heat the CSC Sous-vide bath up to 56°C.
Thermalization: 40 minutes (medium)

Further processing
Variant 1:
Take the lamb out of the bag, season it, add salt and sear each side at moderate heat for 2 minutes until golden brown. Make a sauce with the juice from the bag and serve.
Variant 2:
Cool the lamb in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 14 days.

Regeneration:
Bring the lamp loin up to room temperature and regenerate it in the Sous-vide bath at 56°C.

Proceed further as in variant 1.

 

CHICKEN BREAST
(weight is not relevant)

Heat the CSC Sous-vide bath up to 64°C.
Thermalization: 14 minutes

Further processing
Variant 1:
Take the chicken breast out of the bag, season it, add salt and sear each side at moderate heat for 2 minutes until golden brown. Make a sauce with the juice from the bag and serve.
Variant 2:
Cool the chicken breast in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 8 days.

Regeneration:
Bring the chicken breast up to room temperature and regenerate it in the Sous-vide bath at 60°C.

Proceed further as in variant 1.

 

VEGETABLES

Vegetables are also very suitable for thermalization. Compared to meat however, we need much higher cooking temperatures.

 

ASPARAGUS

Heat the CSC Sous-vide bath up to 78°C.
Thermalization: 40 minutes

Further processing
Variant 1:
Take the asparagus out of the bag. Serve with a sauce Hollandaise, Bernese or butter.
Variant 2:
Cool the asparagus in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 8 - 10 days.

Regeneration:
Regenerate the asparagus in the Sous-vide bath at 60°C.

Proceed further as in variant 1.

 

ZUCCHETTI

Heat the CSC Sous-vide bath up to 82°C.
Thermalization: 10 minutes

Further processing:
Variant 1:
Take the zucchetti out of the bag, season and serve.
Variant 2:
Cool the zucchetti in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 8 days.

Regeneration:
Regenerate the zucchetti in the Sous-vide bath at 60°C.

Proceed further as in variant 1.

 

HASH BROWNS

Peel potatoes, grate, and thermalize in a bag without the addition of salt and fatty substance.

Heat the CSC Sous-vide bath up to 92°C.
Thermalization: 40 minutes

Further processing:
Variant 1:
Take the potatoes out of the bag, season and brown in a frying pan.
Variant 2:
Cool the potatoes in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 21 days.

Proceed further as in variant 1 without prior regeneration.

 

POTATO GRATIN

Cut the potatoes (300 gr) into thin slices.
Ad 1 dl milk and 1 dl cream, nutmeg, pepper and salt.
Vacuum pack all together in a bag.

Heat the CSC Sous-vide bath up to 92°C.
Thermalization: 30 minutes

Further processing:
Variant 1:
Fill a gratin casserol 1-2 cm high with potatoes and sprinkle with cheese.
Gratin under the salamander.
Variant 2:
Cool the potatoes in the bag within 90 minutes in iced water down to <3 ° C and store it in the cold storage room.

Maximum shelf life: 8 days.

Proceed further as in variant 1 without prior regeneration.


IN BEARBEITUNG