LCBO Food & Drink Early Summer 2019

TRENDS  HOW TO SOUS VIDE

To make ahead, follow the sous vide cooking

instructions, then immediately plunge the sealed bag of cooked food into an ice-water bath to chill quickly. The chilled food can be refrigerated for three to four days. To reheat, return to a preheated sous vide water bath set to the original cooking temperature, and heat food for about 30 minutes (or longer for convenience), then finish with browning.

The low temperatures of sous vide cooking prevent the Maillard reaction (a.k.a. deli- cious browning). A traditional browning technique is not an essential final step but does give the traditional cooked look and taste. After sous vide cooking, drain off juices, pat food dry and season with salt, then brown using your preferredmethod. Finishing Techniques

CORNED BEEF-STYLE SOUS VIDE SHORT RIBSWITH COLE SLAW recipes on page 126

READY TO COOK

Set up your water bath and circulator on a rack or heatproof surface that’s out of the way, not underneath cupboards (to avoid steam accumulation), but is near a power outlet. For self-contained sous vide units with the motor, heater and a container for the water all in one appliance, follow manufacturer’s instructions.

BROIL Preheat broiler. Place food on a rimmed baking sheet. Broil just until surface is browned and crisp.

Clip or fasten the immersion circulator to the side of the container. Be sure it’s positioned to accom- modate minimum and maximum water levels marked on the appliance. Set the desired tem- perature and let the water heat.

Clip the bag to the side of the container using a heavy-duty binder clip to keep the seal above the surface of the water, making sure level of food in the bag is at least 1 inch (2.5 cm) below the surface.

Use a sturdy, heatproof container large enough to hold enough water to cover the food bag along with the immersion cir- culator clipped to the side. A stainless steel pot, polycarbonate container, canning pot or deep roasting pan are good options. Position a wire rack in the bottom of the container to help water circulate under the bag.

See TIPS on Reverse Searing and Checking Doneness on page 127.

BARBECUE Preheat barbecue grill to medium-high or high. Grease grill well or oil food. Place on hot grill and brown just until grill-marked, turning as necessary.

TOOLS OF THE TRADE

There are numerous immersion circulators available for home cooks, ranging in price from $100 to $300. Here are two suggestions for your foray into sous vide cooking: KURAIDORI PRECISION COOKER | $129.97 SANSAIRE SOUS VIDE MACHINE SA15US | $269.99

Featuring a slick design of stainless steel and plastic with a silicone clamp to grip on the side of any deep pot or container. A clear digital display shows set and actual temperatures, cooking time and a shut-off timer; helpful audible signals are also offered. The price is one of the lowest on the market, especially considering the 1200 watts of power; it heats up water quickly and circulates effectively. It works with up to 20 L of water. Available in Home Hardware stores across Ontario and online at homehardware.ca.

One of the earliest immersion circula- tors to be created for home cooks and a favourite with pro chefs. It pro- vides 1100 watts of power, heats quickly and works with up to 23 L of water. The plastic housing has a digital temperature read-out that displays the actual temperature and you can toggle to the set temp. It has a stain- less steel clamp to attach to any pot and a sturdy base that stands without the clamp. Available at several online retailers, including thebay.com.

SEAR Heat a cast-iron or heavy skillet over medium-high or high heat until almost smok- ing. Lightly oil pan or the food. Sear food, in batches as necessary, just until browned.

108  FOOD & DRI NK EARLY SUMMER 2019