• Sous Vide Thanksgiving Turkey: Two Ways

    Posted by PolyScience Staff

    Brines are an easy way to ensure your turkey is never dry. Try the straightforward salt brine or our apple cider marinade for a sweet Autumn flavor.

    Brine Time: 16 hours
    Cook Time: 3 hours

    Serves: 8

    Ingredients:
    2 Turkey Breasts, boneless
    2 Turkey Thighs, boned out
    2 Cups (approx.) of Sous Vide Stuffing – Reserve for thighs in Step 7
    4T Duck Fat

    For the Salt Brine:
    1 Gallon Water
    265g Kosher Salt
    115g Sugar
    5 Sprigs of Thyme
    3 Sprigs of Rosemary
    3 Bay Leaves
    3 Shallots, halved, peeled
    5 Garlic Cloves, peeled, smashed
    20 Black Peppercorns, whole

    For the Cider Marinade:
    1 Gallon Apple Cider
    5 Pieces of Star Anise
    3 Cinnamon Sticks
    3 Bay Leaves
    20 Black Peppercorns, whole

    For more information on food safety, please click here.

    Step 1:
    Prepare either brine or cider marinade recipes by combining all in ingredients in an 8 quart sauce pot and bring to a boil. Remove from heat, transfer to a heat safe container and place in the refrigerator until completely cool (40°F/4°C).

    Step 2:
    Using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

    Step 3:
    Place one turkey breast in vacuum bag, along with enough brine to cover. Vacuum seal. Repeat for each additional breast and thigh.

    Step 4:
    Place sealed bag in refrigerator for 16 hours.

    Step 5:
    After brining is complete, remove and rinse each piece of turkey under cold water.


    Left: Cider Marinade Right: Salt Brine

    Step 6:

    Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

    Step 7:
    For the thighs, lay thigh skin-side down on cutting board. Place approximately 1 cup of stuffing in center and roll thigh to completely seal in stuffing. Secure with butchers twine.

    Step 8:
    Again, using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. Place one turkey breast in vacuum bag, along with 1 tablespoon of duck fat. Vacuum seal. Repeat for each additional breast and thigh.

    Step 9:
    Place sealed bags in circulating water bath and cook for 2 hours, or until core temperature reaches 147°F/64°C.

    For advanced users:
    If serving immediately, lower temperature of circulating bath to 122°F/50°C and hold turkey for 30 minutes. Do not exceed 30 minutes. You can speed the process by dropping several ice cubes into the bath until bath temperature reaches 122°F/50°C.

    Step 10:
    Remove bags from water bath.

    If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

    Step 11:
    Preheat oven to 400°F/205°C. Remove turkey breasts and thighs from vacuum bag. Place turkey in roasting pan, preferably on a wire rack. Roast turkey breasts and thighs until skin is golden brown. Remove butcher twine from thighs.

    Step 12:
    If serving immediately: carve turkey and transfer to serving vessel.

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  • Mountain Rose Apples – Article and Recipe

    Posted by PolyScience Staff

    With over 7000 known varieties, nothing makes me happier than apple season. It brings me back to my childhood, lugging a bushel basket and beat up wood ladder around the apple orchards with my Dad. Red and Golden Delicious, Jonah Golds, Braeburns, even the petite Lady Apple would make their way home. Sunday apple pies, my grandfather’s apple stuffing at Thanksgiving, even my grandmother’s get-em-while-they’re-hot cider donuts showcased the harvest. Those first signs of autumn – the crisp air, the falling leaves, that first bite into a Honey Crisp bring it all back. Still, no apple makes me giddy like the Mountain Rose from Oregon. The first round of these delicate beauties made their way to my doorstep two weeks ago.

    Having a tinted flesh that varies from faintly rose colored to a shocking hot pink, the Mountain Rose has a tart, crisp flavor with notes of strawberries and cotton candy. Having such beautifully rare natural qualities, I set out to treat the Mountain Rose very differently.

    First, there were some flavor combinations to consider. Toast, nuts, tea, strawberry and celery came to mind. I wanted delicate profiles to compliment the apple and not drive away the candy-like aromatics. Chamomile. Almond. Leaves of celery heart. Time to go shopping.

    A few weeks prior, I had experimented with creating dairy free milks using our Sonicprep ultrasonic homogenizer. Tests yielded stable, semi-milklike results at normal milk fat ratios. Unimpressive. For the apples, I wanted to infuse them under vacuum with almond oil and chamomile tea. To achieve a satisfactory homogenization, I stuck to the vinaigrette ratio. The chamomile flower steeped for four minutes and was passed and cooled. Three parts tea combined with one part roasted almond oil were homogenized until the two came together completely. The homogenization was then placed in a blender, where .5% Xanthan Gum was sheered in to create a heat stable emulsion.

    The apples were then cut in sixths to reveal their hot pink flesh (my favorite part). They were then vacuum sealed with two fluid ounces of the emulsion. They sat under compression for one hour. The apples were then poached for 5 minutes at 82°C (179.6°F). This yielded a just-tender, evenly cooked apple that unloaded with the previously tame sweetness, almond fat and finished with the subtlety of chamomile a few bites in. What wasn’t expected was how much the fatty mouth feel of the emulsion permeated the porous flesh. It brought a level of umami to the apple that was completely surprising.

    For a melt in your mouth confit approach, the apples can be cooked for up to thirty minutes. I kept the time down for this batch to preserve the vibrant pink color.

    I created an almond soil that started out as blanched, whole almonds. They were toasted in a 210°C (410°F) oven and allowed to cool. The almonds were pulverized with a few quick pulses and scrapes in the food processor, being careful not to take it too far into the butter phase. The chopped almonds were then spread out in the dehydrator, set to 57°C (135°F) for 24 hours. Almonds, at harvest, contain roughly 61% oil and ≤7% water. The dehydrator took care of the water, enough for a few more pulses in the processor. The ground almonds were then toasted further at 175°C (350°F). A few more pulses and we started making progress. The fat content had to be absorbed and that was handled by adding tapioca maltodextrin to the mix. Some fried panko was ground down slightly and folded throughout. The end result was light and fluffy, with a bit of dry crunch. It looked, well, like sand.

    The plate was garnished with the almond soil, raw apple, freeze dried strawberry powder, celery heart leaves, “almond milk” and a turbinado reduction.

     


    Article and photos by Joe Strybel

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  • Sous Vide Cranberry Sauce

    Posted by PolyScience Staff

    You won’t believe this cranberry sauce. The boozy pop of each berry, the tangy-sweet sauce; we may have just changed Thanksgiving as we know it. Keeping it alcohol-free? Sub in some cranberry juice instead.

    Serves: 8

    Prep time: 5 minutes
    Cook time: 20-30 minutes

    Ingredients:
    12 ounces Fresh Cranberries
    1/2 cup Dry Ruby Port (May substitute: cranberry juice)
    1/2 cup Orange Juice, Fresh
    3/4 cup Sugar
    Zest from one Orange, cut into thin matchsticks

     

    Step 1:
    Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

    Step 2:
    Combine fresh cranberries, port wine, orange juice, sugar and zest in a mixing bowl. Stir gently to combine all ingredients.

    Step 3:
    Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

    Step 4:
    Pour mixed cranberries and sauce into vacuum pouch, vacuum seal.

    Step 5:
    Place sealed bag in circulating water bath and cook for 20 minutes or until a few, but not all, cranberries have begun to burst.

    Step 6:
    Remove bag from water bath.

    If serving immediately: transfer to serving vessel.

    If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

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  • Mother’s Day Brunch

    Posted by PolyScience Staff

    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.

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  • Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt

    Posted by PolyScience Staff

    Serves 6-8

    Ingredients:
    Leg of Lamb
    1 4lb Boneless Leg (marinated overnight)
    EVOO (enough to coat lamb liberally)
    4 Cloves Garlic, minced
    4 Sprigs of Fresh Mint
    4 Sprigs of Fresh Oregano
    Salt and Black Pepper, to taste

    Tomato Confit
    4 large, Red Heirloom Tomatoes, cored and peeled
    4 Tablespoons EVOO
    2 Sprigs of Fresh Oregano

    Homemade Greek Yogurt*
    *yogurt can be made in advance, will keep up to 2 weeks
    3 Cups Whole Milk
    1 Tablespoon / 15 grams Yogurt Starter

    Harissa Sauce
    2.1 oz Dried Harissa Spice
    2 Cloves Chopped Garlic
    6 Tablespoons EVOO

    For Garnish:
    2 English Cucumbers, Cut into 1 inch cubes
    1 Sprig of Fresh Oregano for garnish

    For more information on food safety, please click here.

    PreparationLeg of Lamb
    Step 1:
    Vacuum seal marinated leg of lamb with EVOO, garlic, mint and oregano. Marinate at least 12 hours in refrigerator.

    Step 2:
    Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 59°C / 138°F.

    Step 3:
    Once the target temperature is reached, place vacuum sealed lamb in circulating water bath.

    Step 4:
    Cook to desired doneness for about 4 hours.

    Step 5:
    Drain all liquids from bag, dry surface of lamb with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of leg of lamb. Season with salt and pepper to taste.

    Preparation: Tomato Confit
    Step 1:
    Vacuum seal whole, cored and peeled heirloom tomatoes with EVOO and oregano.

    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 59°C / 138°F.

    Step 3:
    Once target temperature is reached, place vacuum sealed tomatoes in circulating water bath.

    Step 4:
    Cook to desired doneness for about 4 hours.

    Step 5:
    Drain excess liquid from bag. Serve as is.

    Preparation: Yogurt* (Sous Vide – 10 hours at 113°F, 1 hour to drain)
    *yogurt can be made in advance, will keep up to 2 weeks

    Step 1:
    Combine and vacuum seal whole milk and yogurt starter. If using powder starter, gently warm milk and starter in a saucepan until fully incorporated.

    Step 2:
    Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 43°C / 110°F.

    Step 3:
    Once target temperature is reached, place vacuum sealed milk in circulating water bath.

    Step 4:
    Cook for about 18-24 hours. Milk will become curdled and will separate.

    Step 5:
    Drain through doubled cheesecloth for 8-10 hours. Discard liquid. Stir yogurt until creamy and smooth.

    Preparation: Harissa
    Step 1:
    Emulsify all ingredients in high-speed blender.

    For Plating:
    Spoon harissa suace onto large serving platter. Slice leg of lamb and shingle over harissa sauce. Toss diced cucumber in homemade yogurt and fresh oregano. Serve lamb along side tomato confit and cucumbers and yogurt.

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