Sous Vide is French for “under vacuum”. Chef Héctor highly recommends Chef’s Steps for all things sous vide and it also answers possible concerns about cooking with Ziplock-like plastic bags.
Héctor’s Hollandaise sauce: white wine vinegar, 40 g/1.5 oz; minced shallots, 25 g/3/4 oz; butter with salt, 150 g/5.5 oz; yolks, 85 g/2 ¾ oz; water, 60 g/2 oz; lemon juice 20 g/1/3 oz; salt, 3 g, pinch. Sous vide at 63C/145.4F for 1 -2 hours. Your own spices, a dash of Tabasco, English muffin, bagels, ham, and other culinary accessories.

As of July 2016, the Anova Precision Cooker, from Amazon US, cost $179 US, shipping, $12.85, import fee, $29.55 for a total of US $221.40. You can set it to either Fahrenheit or Celsius. Additional testing in MazatlanLife’s kitchen revealed food cooked at 140 F [fish] when plated is not very hot [ideally food is served at 165F], the recommendation is to serve on very hot plates, or as Chef Héctor says, “just serve it cold, I wouldn’t sous vide fish unless it was served cold. Salmon is ideal, with a good quick sear after.” We suggest cooking the highest temperature food first and keep it warm in the oven while cooking the lower temperature food.

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