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Sous Vide Cooking Technique & Recipe - Anthony Sus...






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Sous Vide Chef Anthony Susi of Sage - Boston, MA As demonstrated at New England Foodservice and Lodging Expo 2005

Forum: Sous Vide: Worth the Hype?

Sous vide is a great technique for slow cooking proteins while infusing flavors. The process originated in France over 30 years ago and literally translates as "under vacuum." In the US, sous vide cooking is mostly used by commercial and institutional food services to break down, seal, and freeze products that can be served at a moment's notice. Within the last few years, the technique has been adopted by America's fine dining chefs. In this particular demonstration, Chef Susi lightly smokes the veal breast for background accent before sealing the breast in vacuum pouches and cooking for 12 hours at a very low temperature. The result is a flavorful and tender product. STEP 1: Lightly smoke veal or other product. Anthony Susi:


STEP 2: Combine veal and aromatics in Cryovac bags, and seal to form a vacuum. STEP 3: Poach for 10 hours at 140° F. STEP 4: Heat packets in simmering water for 15 minutes. STEP 5: Remove contents from pouches and gently cook in sautÊ pan.

Smoked And Sous Vide Veal Breast

Chef Anthony Susi of Sage - Boston, MA As demonstrated at New England Foodservice and Lodging Expo 2005 Adapted by Yield: 4 Servings Ingredients: 1 pound smoking chips 4 Tablespoons dry lavender 2 pounds boneless veal breast 4 sprigs rosemary 4 garlic cloves 1 bunch sage 2 cups chilled veal demi-glace Salt Pepper Equipment: Smoker Cryovac vacuum sealer with bags Braising pan Method: Prime the smoker with the smoking chips and lavender. Add the veal breast when you have ample smoke. Turn down to medium heat and smoke for 30 minutes. Remove the veal breast from the smoker and refrigerate for 1 hour. Cut the veal breast into 4 equal portions. Place a portion in each Cryovac bag along with 1 rosemary sprig, 1 garlic

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Sous Vide Cooking Technique & Recipe - Anthony Sus...

clove, 2 sage leaves and 1 Tablespoon of demi-glace. Season with salt and pepper. Seal the bags, forming vacuum pouches and poach in 140° F water for 10 hours. Remove the bags from the water and place in an ice bath to cool down.

Senior Sous Chef

Before serving, place the Cryovac bags in a pot of simmering water for 15 minutes. Remove the contents from the bags into a sauce pan over medium heat. Simmer and baste for an additional 10 minutes. Adjust seasoning.

Roasted Double Pork Chops with Apple-Horseradish Stuffing and Roasted Butternut Squash

Scenes from the 2007 StarChefs International Chefs Congress in New York

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