Cooking Time: 45-60 minutes

Ingredients:
Large hen eggs – quantity is variable

Step 1:
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional™ to 64°C / 147.2°F.

Step 2:
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Step 3:
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.

Step 4:
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently, roll the egg off of the towel onto a plate.

If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.

Eggs Benedict & Smoked Fingerling Potatoes (Serves 4)

Cooking Time: 45-60 minutes
Serves: 4-6

Ingredients
8 Sous Vide Poached Egg (See recipe below)
8 2 oz Slices Spiral Cut Ham
16 oz Arrowleaf Spinach (wilted with EVOO and diced shallot)
iSi Hollandaise Sauce (See recipe below)
4 Toasted fork-split English Muffins

Poached Eggs 64°C / 147.2°F for 60-75 minutes
Ingredients
Large hen eggs – quantity is variable

Step 1:
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional to 64°C / 147.2°F.

Step 2:
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Step 3:
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.

Step 4:
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently roll egg off of the towel onto a plate.

If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.

Sauce Hollandaise
Ingredients for a 0.5L / 1 US Pint iSi Whipper:
300 ml Clarified Butter, warmed to 60°C / 140°F
100 ml White Wine Reduction (200ml, reduced by half, infused with 1 Thyme Sprig)
4 Egg Yolks
1 Egg

To Taste:
Kosher Salt
White Pepper, finely ground
Lemon Juice, fresh squeezed
Green Tabasco

Preparation
Step 1:
Whisk the white wine reduction with the egg and egg yolks.

Step 2:
Add the warmed clarified butter to the egg and wine mixture.

Step 3:
Season to taste.

Step 4:
Pass mixture through iSi Funnel + Sieve into the 0.5L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 65°C / 150°F.

This sauce does not have to be whisked over simmering water.
It can be kept warm and easily reheated in the iSi Gourmet Whip PLUS in a water bath or in the bain-marie without coagulating at temperatures of up to 65°C / 150°F.

For preparations in the 1L iSi Whipper double the amount of ingredients. Screw on 2 iSi Cream Charges and shake vigorously after each one.

Smoked Fingerling Potatoes
Ingredients
1/2 cup of Smoked Butter (Wood Recommendation: Whiskey Barrel Oak)
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Salt, Pepper (to taste)

Step 1:
Prepare smoked butter with PolyScience Smoking Gun (see recipe below).

Step 2:
Set the rear pump flow switch of Sous Vide Professional to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional to 85°C / 185°F.

Step 3:
Vacuum seal potatoes with smoked butter.

Step 4:
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.

Step 5:
Cook to desired doneness for about 45 minutes, or until tender throughout.

Step 6:
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with salt and pepper to taste.

Instructions for Smoked Butter:
Step 1:
Whip butter in stand mixer and season with salt, pepper and lemon juice.

Step 2:
Spread out the butter on bowl walls to increase surface that will absorb smoke.

Step 3:
Cover bowl with plastic wrap and fill with whiskey barrel oak smoke.

Step 4:
Release smoke after 2 minutes and repeat steps 1 & 2 with fresh smoke to achieve a strong and delicious smoke aroma.

For Plating:
Sauté spinach and brown ham slices and layer on top of toasted English muffins. Gently place poached egg on top using a slotted spoon. Test consistency and flow of Hollandaise sauce and gently siphon on top of poached egg. Garnish with fresh herbs, such as dill, thyme, parsley or chive. Serve with smoked fingerling potatoes.

Can you cook an entire meal at the same time in a Sous Vide™ Professional?
Yes. There are different ways of doing this – with different temperatures or not.

For foods that you’d like to cook at different temperatures, you have 2 options:

Staged approach – stage it, hold it, finish it, serve it
Since food doesn’t overcook when holding at a lower temperature, one simply organizes the sequence from high to low temperatures. For example, first cook carrots and potatoes at 185°F/85°F for 45 minutes, then lower the temperature to 138°F/59°C for medium-rare beef tenderloin. Adding ice cubes helps to speed up the cool-down process.

The cook-chill-reheat approach
Pre-cook different foods, chill in an ice-bath and store in the refrigerator. Later re-heat all foods at the temperature that you’ve used for the food with the lowest temperature, which would be at 138°F/59°C for example when serving medium-rare meats. Note: an ice bath is the most efficient and safest way to chill down a vacuum sealed pouch of food. Do not put it in the refrigerator to chill down, because it can take days and warms up the rest of your fridge content.

If you like to cook food at the same temperature, but don’t want to lose the other benefits of sous vide:

Slow Cooker concept – one-pot meals and stews
A Sous Vide™ Professional can be used like a slow cooker. Simply vacuum seal your stew into a bag or fill into a container that sits in the water bath and will be cooked by the surrounding temperature-controlled liquid.

Suitable for the iSi Gourmet Whip PLUS, iSi Thermo XPress Whip or iSi Thermo Whip PLUS.

Ingredients for a 0.5 L / 1 US Pint iSi Whipper:

275 g (10 oz.) dark chocolate
100 ml (1/2 cup) egg whites, pasteurized
75 ml (1/3 cup) heavy cream
50 g (1.6 oz.) nougat
1 tbsp. Amaretto liqueur

Preparation:

Melt the dark chocolate and the nougat in a microwave or over a water bath and heat
it with the heavy cream to maximum 60° C/ 140° F.
Stir in the remaining ingredients. Pass through the iSi Funnel + Sieve into the
0.5 L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 60° C/ 140° F.

Attention: Never place the iSi Thermo Whip PLUS or the iSi Thermo XPress Whip in a water bath or bain-marie!

Serving suggestion:
Mix raspberries with raspberry puree, add powdered sugar and a pinch chili powder.
For preparations in the 1 L iSi Whipper double the amount of ingredients.
Screw on 2 iSi Cream Chargers and shake vigorously after each one.

Recipe courtesy of iSi.

Makes approximately 20 lollipops or 2 servings of Crème Anglaise

Ingredients:
5 egg yolks
1 cup milk
1 cup heavy cream
3/8 cup sugar
1 vanilla bean, split, seeds scraped, and seeds and pod reserved
Pinch of salt

For more information on food safety, please click here.

Step 1:
Set the Sous Vide Professional™ to 179°F / 82°C, with the rear pump flow switch closed and the front flow switch set to fully open. Make sure your cooking tank has approximately a 3-gallon capacity and is covered.

Step 2:
In a blender, combine the egg yolks, milk, cream, sugar, vanilla bean seeds and salt (do not blend the vanilla pods). Blend on high speed for 15 to 30 seconds (this breaks up the chalazae on the egg yolks so you don’t need to strain the finished sauce).

Step 3:
Pour the mixture into a vacuum bag, add the vanilla bean pod and vacuum seal the bag, removing as much air as you can.

Step 4:
Once the target temperature of 179°F / 82°C is reached, place the bag in the circulating water bath.

Step 5:
Cook for 15 to 20 minutes. Crème anglaise cooked for 15 minutes will be thin and will just coat a spoon; it will be thicker if cooked for 20 minutes. Avoid cooking longer than 25 minutes, as the crème anglaise can take on an “eggy” aroma, although it will not curdle.

Step 6:
Remove the bag from the circulating water, wrap it in a kitchen towel and massage it for 2 to 3 minutes. If you omit this step, the crème anglaise will look lumpy. Place the bag in a cold water or ice bath to chill. For best results refrigerate overnight. Serve the crème anglaise with fresh fruit or freeze on the Anti-Griddle™.

Step 7: Optional
Prepare your Anti-Griddle™ by spraying a thin coat of olive oil or cooking spray onto the stainless cooktop. Wipe spray evenly with paper towel. Turn Anti-Griddle™ on.

Step 8: Optional
When Anti-Griddle™ surface has reached it’s coldest point, pipe or spoon crème anglaise onto the cooktop. Place a paper lollipop stick halfway across dollop. Allow bottow to freeze before attempting to flip, using a small, stainless offset spatula. Flip, if desired.