Serves: 4-6

Ingredients:
Boneless Pork Loin
Peels of One Lemon and One Orange
Brine (according to recipe below)

White Balsamic Vinaigrette:
3/4 C EVOO
1/4 C White Balsamic Vinegar
1 Tbsp Honey
1 Large Lemon, juiced
Kosher Salt and Ground Black Pepper, to taste

White Asparagus:
2 Bunches (about 20 pieces) White Asparagus, ends trimmed
1/4 C White Wine
1/4 C Vegetable Stock
10 Whole Black Peppercorns

Charred Ramps or Spring Onions:
2 Bunches of Cleaned Ramps or Spring Onions (about 10-15 pieces) Trim root end, keep greens intact.
EVOO
Salt and Ground Black Pepper, to taste

Brine:
5 tablespoons pickling spice
1 tablespoon whole black peppercorns
1/2 cup cane sugar
1 tablespoon honey
2 cup kosher salt
4 cups water
1 bunch fresh thyme leaves

Preparation: Brined Pork Loin
Step 1:
Combine all brine ingredients in a saucepan, bring to a boil.
Cool completely, refrigerate until ready for use.
Place pork loin in brine and let sit, refrigerated, 12-18 hours.*
*The longer the pork sits in the brine, the stronger the salt flavor will be, after cooking.

Step 2:
Rinse brine from pork loin and vacuum seal with enough olive oil to coat liberally.

Step 3:
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 60°C / 140°F.

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

Step 5:
Cook sous vide for about 2-3 hours.

Step 6:
Drain all liquids from bag, dry surface of pork loin with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of pork loin. Season with salt and pepper to taste.

Preparation: White Asparagus
Step 1:
Combine white wine, vegetable stock and whole black peppercorns in vacuum bag.

Step 2:
Vacuum seal asparagus and liquid. Marinate for 1 hour.

Step 3:
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 to 82°C / 180°F.

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

Step 5:
Cook sous vide for about 20-30 minutes, or until tender.

Step 6:
Drain liquid from bag. Serve white asparagus as is.

Preparation: White Balsamic Vinaigrette
Step 1:
Combine EVOO, white balsamic vinegar, honey and lemon juice.

Step 2:
Whisk or blend in high-speed blender.

Step 3:
Season with salt and black pepper to taste.

Preparation: Charred Ramps or Spring Onions
Step 1:
Coat ramps or onions with EVOO.

Step 2:
Char on grill until blackened and tender.

Step 3:
Season with salt and pepper to taste.

For plating: Spoon half of vinaigrette onto large serving platter. Arrange white asparagus and charred ramps/spring onions over vinaigrette. Slice and shingle pork loin over vegetables. Lightly spoon remaining vinaigrette over pork.

We had the pleasure to see Chris Young presenting his recipe for Sous Vide Rare Beef Jus on the main stage of this year’s StarChefs ICC. With sous vide technology, Young prepared a rare steak jus with aged beef and bromelain (to extract extra juice from the meat) by cooking the beef at 53˚C, then sending the blood red juice through the centrifuge.  Find the detailed recipe and video on the Modernist Cuisine Blog

The views expressed on this page are not necessarily the views of PolyScience. Always practice proper sanitation and food safety protocol. 

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 iSi Whipper:

8 Eggs
2 Egg Yolks
350 ml / 11.8 fl. oz. Sunflower Seed Oil
150 ml / 5.1 fl. oz. Olive Oil
1 tsp Mustard
2 – 3 tbsp White Balsamic Vinegar
1 tsp. Puréed Garlic
Kosher Salt, Ground White Pepper, to taste
Lemon Juice, to taste

For more information on food safety, please click here.

Preparation:
It is important that all ingredients are at room temperature! Mix eggs and mustard with a balloon whisk in a large bowl. Combine both types of oil and, while beating the egg mixture, add the oil drop by drop at first. After a little while, change to a thin, steady trickle. Season to taste with vinegar, salt, pepper and round off with lemon juice if desired. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint iSi Whipper. Screw on one iSi Cream Charger and shake vigorously. Keep hot in the 0.5 L iSi Gourmet Whip PLUS at 65°C / 150° F in a bain-marie or in a water bath and allow to settle for 15 minutes. Shake vigorously before serving.

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

For preparations in the 1 L iSi Whipper, double the amount of ingredient, screw on 2 iSi Cream Chargers and shake vigorously after each one.

Recipe courtesy of iSi.

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.