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What Can You Sous Vide?
Many other proteins can be cooked in the same simplified sous vide method as the short ribs shown here. Chef Keller urges you to try this preparation with any meat that can be compressed in plastic wrap: chicken, duck breast, fish fillets ranging from sea bass to swordfish. But it’s important to keep in mind the shape of the protein when choosing what you’re going to cook. A sirloin might be difficult to roll and compress in plastic because of its shape, whereas a fillet of beef would compress well. Remember Chef Keller’s golden rule: If you can form it into a cylinder, then you can cook it this way
Basic Sous Vide Cooking Safety Rules
Certain basic safety rules apply to each step of sous vide.
- Sealing. Chill the food, or sear the food if that is called for and then chill it immediately and thoroughly. Seal the chilled food and either cook it immediately or store it at 3.3°C (38°F) or below.
- Cooking. Cook the food, remove it from the bag, and serve it. Cook the food, leave it in the bag, and chill it in an ice bath to 1°C (34°F) then refrigerate or freeze.
- Storing. Store the food (chilled first if it has been cooked) in the refrigerator at or below about 3.3°C (38°F) or freeze it. Defrost food in the refrigerator before using.
Chef Thomas Keller’s Sous Vide Short Rib Recipe
Prep Time10 min
Total Time48 hr 10 min
Cook Time48 hr
- 1 portion boneless short rib, approximately 210 grams and about 1 inch thick
- Kosher salt
- Canola oil
- 30 grams unsalted butter, cut into ½-inch cubes
- Plastic container for water bath
- Immersion circulator
- Single-use gloves
- Vacuum sealer bag
- Chamber vacuum sealer
- Aluminum foil
- Kitchen scissors
- Kitchen towel or paper towels
- Small sauté pan
- Plate lined with paper towels
- Slicing knife or chef’s knife
- Cutting board
- Prepare a water bath with an immersion circulator set to 62ºC.
- Season both sides of the short rib with salt. Vacuum seal the short rib in a vacuum sealer bag and place it into the 62ºC water bath. Cover the water bath container with aluminum foil to retain heat and minimize evaporation.
- Cook the short rib for 48 hours.
- Remove the short rib from the plastic bag and use a kitchen towel or paper towel to pat it dry.
- Set a small sauté pan over high heat. Pour enough oil in the pan to thinly coat the bottom. When the oil starts to smoke, place the short rib in the pan, searing each side for about 30 seconds. Add the butter to the top of the short rib, lower the heat to medium, and baste the short rib with the butter, about 30 seconds.
- Transfer the short rib to a plate lined with paper towels to drain briefly. Slice the short rib on a bias and serve as desired.
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