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.

Meat and potatoes. That’s our kind of meal. The Chevre goat cheese adds a tangy punch and these mashers go well with just about everything.

Serves 3-4

Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:
15-20 small potatoes, peeled (if desired) and cut into quarters
2 tablespoons butter
3 Scallions/Green Onions, sliced in 1” pieces.
salt and pepper to taste
6 ounces Chevre Goat Cheese

Step 1:

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

Step 2:
Put potatoes, scallions and butter into vacuum bag, taking care to arrange in a single layer. Season with salt and pepper. Vacuum seal.

Step 3:
Place sealed bag in circulating water bath and cook for 90 minutes.

Step 4:
Remove the potatoes from water bath. Open and drain into colander; pour the potatoes into a food processor, add the goat cheese, and puree until smooth. If a food processor is not available, potatoes can be mashed with a fork or masher.

Step 5:
Mashed Potatoes can be cooled, vacuum sealed and kept for up to 4 days, or up to 6 months in the freezer.

Cooking time: 12-20 minutes
Serves: 4

Recipe based on work by Dave Arnold and Nils Norén.

Ingredients:
4 portions of halibut (6 oz / 170g – 1½ inch / 40mm thick)
1/2 C / 120ml milk
3 sprigs rosemary
4 Kaffir Lime leaves, thinly sliced
Kosher salt, to taste

Step One:

Set the temperature on your Sous Vide Professional™ to 51.7°C / 125°F with rear pump flow switch closed and front flow switch set to full open.

Step Two:
Season the halibut with salt. Place the halibut in a bag; add milk, rosemary and lime leaves and vacuum seal. Make sure that the fish is not overlapping in the bag.

Step Three:
Drop bag into the 51.7°C/125°F water bath and make sure that it is completely submerged.  If necessary, place a small weight on the bag to weigh down the fish. After 11 minutes, remove the bag from the water and feel the fish for doneness. If the fish is not done, return the bag back to the water bath. Check every 2 minutes until the fish has reached desired doneness.

Step Four:
Remove bag, take halibut out of the bag and serve.

Step Five:
Gently remove halibut from vacuum bag. If a sear is desired, gently dry off the portion with paper or kitchen towel. Season as desired and sear in a hot pan with olive oil or butter. The halibut may also be grilled, if desired.

Side Note:
A 20% salt solution is effective in inhibiting the secretion of albumen and gives the halibut a pure white color when cooked. The brine will eliminate the need for additional salt in the recipe when brined for 20 minutes.  Brine must be applied when ice cold, hence the crushed ice in the recipe. Rinse the halibut prior to vacuum sealing.

Brine:
1 1/2 C / 330g Kosher Salt
1 Qt /.95L water
2 lbs /.9kg ice, crushed

Cooking Time: 12-20 minutes
Serves: 3-4

Ingredients
8 Large Diver Scallops – dry packed, 10/30 U/8-U/10
2T Shallots, chopped
3-4 Sprigs of Fresh Thyme
Zest of ½ Lemon
Kosher Salt and Fresh Cracked Black Pepper, to taste
Grape Seed Oil, for searing

Step One

Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For diver scallops, 125°F / 52°C is found to be the best temperature.

Step Two
Season scallops with salt and pepper. In a small vacuum bag, place seasoned scallops along with thyme, lemon zest and chopped shallot.

Step Three:
Seal scallops to desired vacuum. For delicate items like shellfish, the best vacuum percentage is 80-90%. This will ensure the scallop is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.

Step Four:
Once target temperature is reached, place scallops in circulating water bath.

Step Five:
Cook scallops to desired doneness for 12-20 minutes.

Step Six:
Gently remove scallops from vacuum bag. Dry the scallops with paper towel. Season scallops with salt and pepper. Sear in a very hot pan with grape seed oil until golden crust forms on both ends.

Optional:
For a touch of smoke, lightly smoke the finished scallop with applewood smoke, using The Smoking Gun™ by PolyScience.

Cooking Time: 45-60 minutes

Ingredients:
1 Beef Tenderloin or Chateaubriand 2-6 lbs
2-4 Sprigs of Fresh Thyme
Black Truffle Oil, to taste
Kosher Salt and Coarse Ground Black Pepper, to taste

Step 1:
Set the rear pump flow switch to fully closed and the front flow switch to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to desired temperature.

Beef Temperature Guidelines
Rare: 120°F / 49°C
Medium Rare: 134°F / 56.5°C
Medium: 140°F / 60°C
Medium Well: 150°F / 65.5°C
Well Done: 160°F / 71°C

For more information on food safety, please click here.

Step 2:
Season the beef with kosher salt and black pepper.

Step 3:
Roll edges of vacuum pouch back an inch or two to prevent cross-contamination. Place beef into the bag, along with sprig of thyme and black truffle olive oil.

Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.

Step 4:
Vacuum seal beef to 95% vacuum or greater. Place in circulating water bath and cook for 60-90 minutes, or until target core temperature is reached.

Step 5:
Remove cooked beef from bath and carefully open pouch. Remove beef, gently dry on paper towel to absorb excess moisture and sear evenly in hot pan or grill.

Step 6:
Remove seared beef from pan, rest 60 seconds and slice. Sous vide beef does not require but a few moments to rest.