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.

Serves: 8

Prep time: 10 minutes
Cook time: 60 minutes

Ingredients:
2 Butternut Squash, peeled, seeded and large dice
6 oz Turkey Stock (May substitute chicken or vegetable stock)
1.5 oz White Truffle Honey (Reserve .5 oz for garnish)
Sage leaves, for garnish
Kosher Salt, to taste

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 diced squash, truffle honey, stock and salt in a large mixing bowl. Reserve .5 oz truffle honey and sage leaves for garnish. Stir gently.

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 vegetables and liquid into vacuum pouch, vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 40-60 minutes.

Step 6:
Remove bag from water bath.

If serving immediately: transfer to serving vessel. Garnish with truffle honey and sage leaves.

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.

It wouldn’t be summer without corn on the cob. Preserve the harvest into the winter months; just blanch each ear of shucked corn for 2 minutes before cooling, vacuum sealing and freezing.

Serves 3-4

Prep time: 5 minutes
Cook time: 90 minutes

Ingredients:
4 Ears of Corn, shucked, washed and ends trimmed
1/2 stick (4 tablespoons/56g) Smoked Butter (See recipe below)
Kosher Salt and Black Pepper, to taste

Step 1:

Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.

Step 2:
Season ears of corn and place in vacuum bag with butter, taking care to arrange in a single layer. Vacuum seal.

Step 3:
Place sealed bag in circulating water bath and cook for 30-40 minutes.

Step 4:
Remove the corn from the sealed pouch and serve immediately. You may also quickly roast the cooked ears of corn on a grill to enhance flavor.

Important Note: Sometimes, the corn gives off naturally occurring gases during the cooking process and will cause the vacuum bag to bloat. As long as proper time and temperature procedures have been practiced, this is normal and harmless. As with all cooking techniques, cleanliness and proper sanitation practices are of the utmost importance. When not immediately serving sous vide items, you must chill down your product to 41°F / 5°C within four hours.

For more information on proper cooking, holding and chilling times:
http://www.foodsafety.gov/keep/basics/index.html