SOUS VIDE PRIME RIB AND CHICKEN BREAST

I am obsessed with my new method of cooking!  Sous Vide style!  After seeing a lot of chefs use their Sous Vide machines for superb dishes, I started my research for the home cook.   Sous Vide is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath in a temperature controlled environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking.  The intent is to cook the item evenly, ensuring that the inside is properly cooked, without overcooking the outside, and retain moisture.

This Sous Vide machine by Joule is my choice.  It fits in either a large pot or you can get the plastic container and both are filled with water.  The Sous Vide machine is placed in the water and you set the temperature according to the dish.  The app from Joule is excellent and takes you step by step.  You need to put the food in an airtight bag along with the seasonings.  I’ve already cooked a prime rib and chicken breast!

It’s pretty easy, and cooks at a low temperature for different lengths of time depending on the dish.  You have to pre-heat the water and the app will alert you when the water is at the correct temperature.  It’s ingenious!

My Sous Vide by Joule (Purchased from Amazon.com). img_0846This is what it looks like with the prime rib in the water container. img_0865
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PRIME RIB with herb butter sauce:

  • 3 to 4 lb. prime rib
  • stick of butter
  • two sprigs of fresh rosemary, thyme, & sage (you can use any variation of herbs)
  • salt & pepper
  • mixture of garlic salt, garlic powder, & prime rib rub (again, use any variety)
  • horseradish sauce (optional-on the side)

Bring the butter to room temperature.  Dice fresh rosemary, thyme & sage (without stems).  Add to the butter and mix.  Place the prime rib in a large freezer style zip lock bag or in a food storage bag.   Add generous amount of salt and pepper to the rib.  Sprinkle with garlic salt, garlic powder, & prime rib rub (any variation will do).  Add lots of the herb butter to the rib and spread with your fingers all over.  (Try not to get any of the butter on the top of the inside of the bag if you are going to use a food saver machine).   After the prime rib is covered in the butter mixture, you can use your food saver machine to vacuum the air out and seal the bag.   (If using just a freezer zip-lock bag, make sure you get the air out when putting it into the water bath, then clip the top to the side of the container).

Drop in heated water according to the machine’s recommendation.  My temperature was 136 degrees, and according to the size, I cooked it for 4 hours.  This will vary depending on the side and the extend of doneness you want on your prime rib or if it’s fresh or frozen.  The app has it all for you.   Your Iphone will tell you when it’s done, it even tells you on your Apple watch!

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Apple Watch Alert!

The final step is to Sear the meat.  There are different methods and they all work well.  You can sear before you place the meat in the bag or you can sear it afterwards.  Here are the 3 methods:

  1. Sear on top of stove in hot pan with oil & butter
  2. Sear on top shelf of oven under the broiler
  3. Use a chef’s butane cooking torch

For this meat, I used the cooking torch:fullsizeoutput_95d4

I liked it because it’s just an easier clean-up.  But you have to be careful with this tool and not catch anything else on fire! 🙂

The prime rib was delicious and really very easy to prepare once you have all the right tools.  I’ll be experimenting and cooking lots of proteins with this method, my next one will be lobsters and shrimp!

CHICKEN BREAST WITH ROSEMARY, SAGE and THYME:

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  • 3 skinless, boneless chicken breast
  • season salt & pepper
  • sprigs of sage, rosemary, & thyme
  • 3 T butter
  • 3 circles of cut fresh lemon

Place chicken breast in food saver bag.  Season with season salt & pepper.  Put a tablespoon of butter on each breast.  Put a slice of lemon on each breast.  Add the sprigs of sage, rosemary, & thyme.  Seal the bag and cook according to Joule’s instructions in the water bath.   I like the chicken done well, so the temperature I used was 158 degrees for 2 hours.    The water will pre-heat then tell you when to put the food in.  It will alert you when the food is ready.  One great thing is that you can actually leave the food in the water for an extra two hours and it won’t overcook!

I browned the chicken in a hot pan with 1 tablespoon of butter and some olive oil, just 2 minutes per side.  Delicious!!

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