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Sous Vide Soup
When you need something to match a meal or simply need something warm, there can be nothing better than a hearty bowl of homemade soup. Whether it is something light, rich or chunky, making a soup requires some effort. At the least, it will have you sauteing and stirring until you get that soup.
With sous vide soup there is no need to slave away in front of the stove. Applying the technique of low temperature slow cooking to the ingredients used in making soup can help make the process easier. This can be used for vegetables, meat, poultry and even seafood, ensuring that all the ingredients are cooked just right and ready to be put together.
Vegetables cooked using this technique tend to have a better color and texture while keeping more flavor as well as nutrients. Likewise, meat, seafood, fish and poultry are more flavorful since they do not lose moisture. At the same time these are not tough at all, making them a great addition to any soup.
In cases where the soup being made is a puree, sous vide makes things even easier. Rather than having to soften everything up through boiling or roasting, the chopped ingredients can be put into a sous vide bag and cooked until it is tender enough. Once done, the contents of the bag are simply pureed and checked for taste.
Cooking time and temperature of sous vide soup will differ according to what is being prepared. For most vegetables a temperature of 183°F is suitable with cooking time ranging from 20 minutes for tender veggies to a few hours for caramelized ones. Chicken meat is commonly held at 147°F, while seafood cooks at a lower temperature of 132°F to 135°F. Beef may be done anywhere from 140°F to 149°F and pork at 130°F to 139°F depending on the cut and desired doneness.
Sous Vide Soup Recipes and Articles
Red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall. Cooking it with sous vide makes it an easy process with very little cleanup at the end.
Sous vide red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall.
People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.
My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The magic begins by sous viding a pork shoulder or pork butt to shred in the soup! The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.
I recently took a Thai cooking class at the Institute of Culinary Education in Manhattan and ever since I've been trying to work traditional Thai flavors into my cooking. Classic Thai food has an amazing mix of hot, salty, and sour and I tried to work that into this flavorful soup. The soup pops in your mouth, with bright highs of all the flavor combinations.
Making pureed soups is very easy to do with sous vide. Cooking the vegetables for between one and four hours allows them to break down fully, making it easy to simply add some liquid and puree them into a soup.
While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.
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