Sous Vide Classics. Cooking at Home: recipes (Weight Loss.
Using a rubber spatula, stir the sauce in a circular motion (one direction) to incorporate the loose butter. In a few moments, the sauce will look like this:The thickness shown may appear overly thick, but this thickness creates the most durable

Using a rubber spatula, stir the sauce in a circular motion (one direction) to incorporate the loose butter. In a few moments, the sauce will look like this:

The thickness shown may appear overly thick, but this thickness creates the most durable consistency. It can be thinned out as needed. Season as desired. Nutmeg is a classic addition to béchamel.

Here’s one of the most popular applications of béchamel–Old Fashioned Macaroni and Cheddar. I garnished with some crispy French cut green beans…

Using a rubber spatula, stir the sauce in a circular motion (one direction) to incorporate the loose butter. In a few moments, the sauce will look like this:

The thickness shown may appear overly thick, but this thickness creates the most durable consistency. It can be thinned out as needed. Season as desired. Nutmeg is a classic addition to béchamel.

Here’s one of the most popular applications of béchamel–Old Fashioned Macaroni and Cheddar. I garnished with some crispy French cut green beans…

Steak frites is a steak and fried potatoes dish served at French bistros and brasseries.  It’s not terribly difficult to make at home especially if you make sous vide steak frites.  The steak takes one hour in the sous vide so you can easily time your fries to be ready at the right moment even if you are baking them rather than frying them.  A flavorful sauce is also easy if you make Bordelaise Sauce  or Cognac Peppercorn Cream Sauce ahead of time.

Use a hanger steak (a.k.a. butcher’s steak or hanging tender) for your sous vide steak frites because it is a very beefy-flavored cut of meat that is less expensive than a ribeye.  If cooked improperly, hanger steaks can get tough but there is no danger of that with sous vide.  If you can’t find a hanger steak for this recipe, choose either a flank steak or skirt steak and cook it the same way.

I usually finish my sous vide steak frites by searing the exterior of the meat with a Searzall Torch Attachment and/or a hot cast iron pan.  You can read my review of the Searzall and the Anova Precision Cooker in the sous vide post.  Don’t forget the aioli or remoulade to dip your fries and certainly don’t forget to open a nice bottle of wine.  Pull out the steak knives, light some candles, and enjoy date night at home without corkage charges.

Sous Vide Chef likes to make things simple! Items dispatched from warehouse within 1-2 business days! FAST & FREE SHIPPING on all orders over $250 and $9.95 flat rate shipping for orders under $250 for further information on Shipping & Returns please click the link Click Here.
All prices advertised include GST so there are no hidden or additional costs when your reach the checkout.

This Sous Vide Tank is hand-crafted from the ground up, using medical grade stainless steel (316). Everything, from the tank to the handles, are computer-modelled and handmade with the safety and comfortability of the user in mind. The easy-to-use tap can quickly drain water after use. A removable stainless steel divider can separate the tank into two sections, allowing multiple food items to be cooked at the same temperature, but for longer amounts of time.

The 60 Litre stainless steel tank for the PolyScience Sous Vide Classic Professional Series Immersion Circulator (PS7005-000   View PolyScience Classic Series  ) is the ideal add on. This 60 Litre stainless steel tank comes with a fitted lid and 1 removable divider internally. 

Using a rubber spatula, stir the sauce in a circular motion (one direction) to incorporate the loose butter. In a few moments, the sauce will look like this:

The thickness shown may appear overly thick, but this thickness creates the most durable consistency. It can be thinned out as needed. Season as desired. Nutmeg is a classic addition to béchamel.

Here’s one of the most popular applications of béchamel–Old Fashioned Macaroni and Cheddar. I garnished with some crispy French cut green beans…

Steak frites is a steak and fried potatoes dish served at French bistros and brasseries.  It’s not terribly difficult to make at home especially if you make sous vide steak frites.  The steak takes one hour in the sous vide so you can easily time your fries to be ready at the right moment even if you are baking them rather than frying them.  A flavorful sauce is also easy if you make Bordelaise Sauce  or Cognac Peppercorn Cream Sauce ahead of time.

Use a hanger steak (a.k.a. butcher’s steak or hanging tender) for your sous vide steak frites because it is a very beefy-flavored cut of meat that is less expensive than a ribeye.  If cooked improperly, hanger steaks can get tough but there is no danger of that with sous vide.  If you can’t find a hanger steak for this recipe, choose either a flank steak or skirt steak and cook it the same way.

I usually finish my sous vide steak frites by searing the exterior of the meat with a Searzall Torch Attachment and/or a hot cast iron pan.  You can read my review of the Searzall and the Anova Precision Cooker in the sous vide post.  Don’t forget the aioli or remoulade to dip your fries and certainly don’t forget to open a nice bottle of wine.  Pull out the steak knives, light some candles, and enjoy date night at home without corkage charges.

61PdV4aMnuL