9L SOUS VIDE PRECISION COOKER KA9SOUSVIDA
SWEET GLAZED CARROTS Method 1. Fill the cooker with warm water and set to 85°C. 2. Place the carrots in a vacuum bag along with the melted butter, sugar and salt. 3. Rub the carrots inside the bag so the glaze distributes evenly. Vacuum and seal the bag. 4. Ingredients 6-8 carrots, stems off and peeled 4 tbs organic unsalted butter, melted 2 tsp brown sugar Salt and pepper Cook the carrots for 1 hour. Remove bag and serve hot.
LAMB CHOPS WITH CHIMICHURRI Method 1. Fill the cooker with warm water and set to 56°C. 2. Season the lamb chops with garlic, salt and pepper. 3. Place in a vacuum bag and seal. Place into preheated Sous Vide for 2 hours.
CHICKEN MARSALA Method 1. Fill the Sous Vide with warm water and set to 60°C. 2. Season the chicken breasts with the thyme, garlic powder, salt and pepper and place breasts in a vacuum bag and seal. 3. Place the bag in the cooker for 2 hours. As you wait, prepare the Marsala toppings. 4. In a pan over medium-heat, add some olive oil, sauté the mushrooms, flower, parsley, wine, chicken stock and butter in a skillet. Once the chicken breasts are done, remove the bag from the sous vide. 5.
CURRIED VEGETABLES Method 1. Fill the Sous Vide with warm water and set to 82°C. 2. Place all the green vegetables in one bag and other vegetables in a separate bag. 3. In a small bowl, mix remaining ingredients into a marinade and split evenly between the two bags. Vacuum seal each bag. 4. Cook the green vegetables for 15 minutes and the other vegetables for an additional 5 minutes (20 minutes in total). 5. Remove bags and serve hot as a savoury side dish.
MEXICAN STYLE STEAK Method 1. Fill the Sous Vide with warm water and set to 57°C. 2. In a small bowl, mix together the spices and lime juice until a paste is formed. 3. Spread and rub the paste over the surface of the steak and massage into meat. 4. Place in a vacuum bag and seal. Cook for 2 hours. When finished, remove the bag from the Sous Vide. 5. Add olive oil to a grill pan and place over high heat. 6. Sear steaks over high heat for 30-45 seconds per side. Serve and enjoy.
FRESH HERB RUBBED PORK CUTLETS Method 1. Fill the Sous Vide with warm water and set to 60°C. 2. Pulse fresh herbs, garlic, lemon zest, vinegar, salt, pepper and olive oil in a food processor until a paste is formed. 3. Rub the cutlets liberally with herb mixture. 4. Place in a vacuum bag and seal with vacuum sealer to remove the air. Place in the Sous Vide for 2 hours. 5. When finished cooking, remove the bag from the Sous Vide. 6. Add olive oil to a skillet and heat over high heat. 7.
ROSEMARY CHICKEN Method 1. Fill the Digital Sous Vide with warm water and set to 64°C. 2. Place the chicken thighs in a vacuum bag. 3. Sprinkle with some salt and add enough oil or butter to lightly coat the thighs. Ingredients 2 chicken thighs Salt Olive oil or butter 1 sprig of rosemary, chopped 4. Add chopped sprig of rosemary. Seal the bag with a vacuum sealer. 5. Place the bag gently in the Sous Vide, making sure it is completely submerged and water can circulate around it freely. 6.
