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Simple Sous-Vide Scallops

This is the most simple and easy way to cook scallops…sous-vide. The scallops are moist, tender and yes, perfect.

I hope you all had a great Thanksgiving and enjoyed precious time surrounded by your loved ones…we celebrated the holiday at my uncle’s home and it was a huge potluck with plenty of food from traditional Thanksgiving dishes to  all over the world cuisine dishes…with that said…we did not bring home any leftover, therefore I am sharing with you this week a very easy and quick way to cook scallops…

– Are scallops tricky to cook?

Scallops are mainly composed of water (up to 80%) and the remaining in protein and small quantity of lipids (fat) and carbohydrate, therefore if properly cooked it will be very tender with a unique sweet flavor…

Due to the facts above, cooking scallops is a very tricky thing for me…I like when cooked to almost, I mean almost…not quite well done…it is a fine line in between as I dislike the raw and slimy texture…like them firm and soft…as you see, it is a difficult process, not too soft and not rubbery and stringy…

– Why sous-vide?

I found through the internet that using sous-vide method I can really accomplish the perfect texture when cooking scallops…and I can assure you that it is indeed very true and very easy to control….time to bring the Anova Precision Cooker out…

This method is so easy and simple and only require a few ingredients…salt, pepper and olive oil and the best quality of Atlantic Sea jumbo scallops.

– Where did I find this recipe?

The recipe below was mainly based from food for net.

– Should we take a look on how it was done?

Ingredients:

  • Approximately 1 lb Atlantic Sea jumbo scallops
  • Salt and pepper to taste
  • Olive oil

Method:

Bring the water-bath to 52C.

Pat dry the scallops, and sprinkle salt and fresh ground pepper generously.

Pace the scallops in the plastic bag, make sure to have it in single layer.

Drizzle olive oil into the bag.

Make sure to remove all the air bubble from the bag when “cooking” the scallops in the water-bath. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.

Place the bags gently into the water-bath and set the time for 20 to 25 minutes.

Once the time is up, gently remove the bag from the water-bath, drain the liquid from it and pat dry the scallops.

In a cast iron skillet, add a little olive oil or butter, and sear both side of the scallops until golden brown.

Serve immediately.

– Looking for more sous-vide recipes?

If you enjoy using sous-vide method, you might want to take a look at the others Sous-Vide Recipes below.

Did you know that scallop is actually the adductor muscle of scallop? Pretty confuse right? This is the muscle that is used to open and close the shells, which is how the scallop swim.  Scallops, in spite of high content of protein, contain high cholesterol, therefore should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Sous Vide Flank Steak and Chicken Breast with Moore’s Marinades and Sauces

This is a very simple and easy way to make tasty steak or chicken using sous vide.

In this post I am sharing with you sous vide steak and chicken made with Moore’s marinades and sauces that I received as a compliment.  I got to use the Original Marinade for the steak and the Zesty Garden Herb Marinade for the chicken.  They both turned out very tasty…and really easy, especially when you do not have time to gather all the spices for the marinade or sauces, using the pre made bottles of marinades just come very handy and practical.

I find that most of the sauces are too salty for my taste, therefore I used about ½ to ⅔ from the amount suggested in the directions.

 

Ingredients:

  • Flank Steak
  • 1lb flank steak
  • ⅓ cup Moore’s Original Marinade

 

Chicken Breast

  • 3 chicken breasts
  • ½ cup Moore’s Zesty Garden Herb Marinade

Sous Vide Method:

Marinade steak and chicken for approximately 15 minutes before sous vide.

Place the steak and the chicken breast individually into a quarter freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak or chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately ½ inch open and then immerse the bag until near the seal and finish by sealing the remaining ½ inch.

For the steak, preheat water oven to 55C and cook for 3 hours. Once the cooking time is off, remove the steak, drain the liquid, dry the steak in between paper towel and sear both sides in a hot cast iron pan, just enough to produce a golden color. Serve hot.

For the chicken, preheat water oven to 60C and cook for 2 hours. Once the cooking time is off, remove the chicken, drain the liquid, dry the chicken breast in between paper towel and sear both sided in a hot cast iron until both sides are golden brown.  Serve hot.

To freeze cooked steak or chicken breast, immediately after the cooking time, submerge the bags into a ice bath until cold and store in the freezer.

If you enjoy this sous vide recipe you might want to check on Butter Lemon Swai, Lamb Chops with Fresh Herbs or Lemon Thyme Chicken recipes.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful day!




Trader Joe’s Gnocchi with Sous Vide Chicken

Have you ever tried Trader Joe’s gnocchi? Well, if you like gnocchi you should give it a try…I must confess it was better than I expected. As a matter of fact, this is my second time cooking it and this time I dressed it with peas, roasted sugar tomatoes and sous vide chicken.

This is particular great especially if you are pressed for time (like now getting ready for the holidays…), in a short time you are ready for an almost “gourmet” dinner, considering that you have in your refrigerator roasted sugar tomatoes and in the freezer green peas, sous vide chicken and a bag of Trader Joe’s gnocchi. Don’t panic if you do not have the ingredients listed…you can add fresh spinach, mushroom, roasted garlic, bacon, sausage, you can literally add whatever you like…just search your refrigerator…and you will be able to mix and match…

Did I tell you about sous vide chicken? I always have it in my freezer, it is so convenient, you can use the individually frozen chicken breast in hot dishes like this one or cold ones like salad and sandwiches…they are always moist and tender and loaded with flavors. You can marinate the chicken with any kind of spice you want. Please check here for the sous vide chicken recipe.

How to freeze sous vide chicken:
Before placing the sous vide cooked chicken breast, simply drop the bags of chicken breasts into an ice water bath after the cooking time and let them chill completely.

 

Ingredients:

  • 1 Trader Joe’s Gnocchi
  • ½ to ¾ cup frozen green peas
  • ½ cup roasted sugar tomatoes (recipe here or here)
  • 1 sous vide chicken breast

Method:

Defrost the sous vide chicken breast in the refrigerator overnight or in the counter for an hour. Quickly sear both sides in a cast iron pan, just enough to produce a golden color. Slice and set aside.

In a cast iron pan add the gnocchi from Trader Joe’s and follow its instructions. When it is almost ready add the frozen green peas and roasted tomatoes, mix gently. Add the sliced chicken breast, mix and serve hot.

If you enjoy sous vide method, you might want to take a look on Flank Steak or Butter Lemon Swai recipes.

 

Did you know that gnocchi is a variation of pasta? It is usually made with the same ingredients as for pasta and it is eaten as a main dish.

Thank you for visiting Color Your Recipes…have a colorful day!




Flank Steak, Sous-Vide

Looking for a perfect steak? Have you ever heard of Sous Vide? Using sous vide method you will able to cook a perfect steak.

With all the health concern of eating too much red meat, once in a while I crave for it…yes, a juicy and flavorful piece of meat. I am trying, and yes…trying to cut red meat, but growing up in Brazil and meat being one of the staple food there it is hard to break the habit. I know, it is not an excuse since I been here for so long. So if I am eating meat, better be good, really good, this way I feel less remorse…

I found that using sous-vide method, one can never overcook the meat. Even the toughest cut will be tender, flavorful and moist. It is all about right temperature and cooking time. It is true that cooking sous vide can be lengthy…but well worth the time, especially that you can place the meat in the water-bath and “forget” about it.

There are many choices of sous-vide cooker, I decided to go for the ANOVA cylinder one, because of my limited kitchen space and two, being able to use different sizes of containers as I see appropriate. Again, of all my kitchen gadgets, I truly believe that this is one of my favorite and most useful one…

Okay…enough of “talk” and let’s get to the yummy flank steak…

Ingredients:

  • Approximately 1 lb flank steak
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 to 3 garlic cloves, finely chopped
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon cumin, powder
  • ½ teaspoon oregano fresh if available
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ tablespoon fish sauce (can be omitted)

Method:

In a medium bowl mix all the ingredients except the steak. Make sure that the salt and sugar are diluted in the marinate sauce.

Add the steak making sure that the steak is covered with the marinate sauce. Cover the bowl and place in the refrigerator for at least 2 hours or overnight.

Set you water-bath to 56°C.

Place the steak into a 1 gallon freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 5 to 6 hours. Once the cooking time is off, remove the steak and sear both sides in a cast iron pan, just enough to produce a golden color. Serve hot.

If you enjoy this simple sous vide recipe, you might want to check on this other sous vide recipes such as Trader Joe’s Gnocchi with Sous Vide Chicken or Lamb Chops with Fresh Herbs.

 

Flank steak in spite of low fat content is very flavorful, because of its muscle content this particular cut has lots of fiber, which make is tough. In order to make it tender the meat should be marinated in sauce containing ingredients known to tenderize meat, such as lemon, vinegar, pineapple juice, orange juice and so on. When serving, the meat should be cut into thin slices and against the grain.

Thank you for stopping by Color Your Recipes…have a colorful week!




Lamb Chops with Fresh Herbs, Sous Vide

Sous vide is easiest way to cook lamb chop to perfection. These lamb chops are packed with lovely fresh herbs flavors.

If you care for a perfectly cooked lamb chops you have to try this recipe…it is so simple…just gather fresh herbs, salt, pepper and here you have a tender, tasty and juicy lamb chops on the table. Last year I had planted lots of vegetables on the roof top and balcony, this year I decided to go with herbs, all kind of them…it is so nice when cooking and when in need get a pair of scissors and choose the best herbs from your garden to match your dish.

This recipe uses the sous vide cylinder, so the temperature can be controlled all the way through the cooking process. Mine gadget is from Anova and you can find it HERE. I must confess that I am “crazy” for kitchen gadget, but this one is one of my favorite, one of the best investments I have made in terms of gadget.

This recipe as I mention above is super simple and it was mainly based on the recipe found here with some minor changes.

Ingredients:

  • 4 bone-in loin lamb chops, approximately 1 ½ in each
  • 2-3 garlic cloves, thinly sliced
  • 4 small sprigs fresh thyme
  • 4 small sprigs fresh oregano
  • 1 tablespoon olive oil
  • Fresh ground black pepper and sea salt to taste

Method:

When ready to cook, preheat water oven to 59C°.

Place the lamb chops into a 1 gallon freezer quality plastic bag. Gently place the garlic, salt and pepper, herbs and olive oil on top of the lamb chops.

To create a vacuum in the bag, carefully place the bag with lamb chops into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 1 to 1 ½ hour. Once the cooking time is off, remove the lamb chops.

Sear both sides in a hot cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme or oregano. Serve hot.

Would you like to try?

If you enjoy this sous vide method of cooking lamb, you might like to take a look at the following sous vide recipe such as Lemon Thyme Sous Vide Chicken or Sous Vide Perfect Steak.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful day!




Lemon Thyme Chicken, Sous-Vide

Healthy chicken breast cooked to perfection…tender, moist and packed with flavor. How? Cooking using sous vide method.

Yes, I am still playing with the sous vide method…so far this method has not disappointed me…

This week, I am sharing with you a very simple recipe for a juicy, flavorful chicken breast. The good thing about this method is that you never overcook, even if you leave the chicken breasts in the water-bath longer than the set time. As your chicken is cooking (sous-vide) you have all the time to do whatever you need to do and not to worry that the chicken breasts will be over cooked, therefore, dry and rubbery.

The sous vide cylinder, that I use is from Anova and you can find it HERE.

Ingredients:

  • 2 chicken breasts
  • 1½ tablespoons olive oil
  • 6-7 sprigs of fresh thyme leaves
  • 2.3 garlic cloves finely chopped
  • Salt and pepper to taste
  • 1 lemon thinly sliced

Method:

Rinse the chicken breast and pat it dry. In a medium bowl add the olive oil, garlic, thyme, salt and pepper.

Cover and place in the refrigerator for about 2 hours.

When ready to cook, preheat water oven to 60.5°C.

Place the chicken breasts into a 1 gallon freezer quality plastic bag. Gently place the sliced lemon on top of the chicken breasts.

To create a vacuum in the bag, carefully place the bag with chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 2 to 3 hours. Once the cooking time is off, remove the chicken breasts and sear both sides in a cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme and lemon. Serve hot.

 

If you enjoy this sous vide recipe, you might want to check Steak recipe and Butter Lemon Swai recipes, both using sous vide method.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful week!




Butter Lemon Swai, Sous Vide

Looking for a perfect cooked fish? This lemon butter swai is cooked to perfection using sous vide method. The fish is moist and tender, loaded with flavors.

Have you ever heard of “SWAI fish”? Swai fish is a catfish from Vietnam, which has a delicate texture and much milder taste than catfish which sometimes can have a “muddy” flavor.

Swai are moist, soft, flaky, and delicate and its flesh turns from lightly beige to whitish color once cooked. I have baked, steamed and now sous vide. You mainly can cook it anyway you like, because of its delicate texture grilling might be a bit challenging, as the fish might fall apart easily.

Apparently there was a “catfish wars” between US catfish farmers and Vietnamese farmers, many accusations were made about the swai fish being raised in polluted waters therefore being poisonous.
With all this said, I personally do not believe that US will allow untested products into the Country…therefore I believe that swai fish if safe for human consumption. I have bought swai fish at Costco and Trader Joe’s, and cook them occasionally. In my opinion, everything should be eaten in moderation, regardless of its beneficial claims as throughout time we have seen many products which were considered bad to good and vice-versa.

Okay, now that I told you a little about swai fish, let’s go to the recipe…again, the main cooking was done by using sous vide method, therefore very simple and straightforward. My sous vide cylinder, which I love it is from Anova and you can find it HERE.

Ingredients:

  • 2 swai fish fillets
  • Salt and pepper to taste
  • ½ tablespoon olive oil
  • 2 tablespoons butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • Parsley for garnish

Method:

Preheat water oven to 56°C.

Rinse the swai fillets and pat them dry with paper towels, cut into half. Sprinkle salt and pepper on both sides of the fish. Place the swai into a 1 gallon freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with fish fillets into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 30 minutes. Once the cooking time is off, remove the fish filet carefully as they break easily and place them in a plate.

In a small pan add the butter, lemon juice and lemon zest. Heat under medium heat until the butter is melted and starts to brown a little. Remove from the heat and pour over the swai fish. Garnish with parsley before serving. Serve hot.

If you enjoy this simple sous vide recipe, you might want to check on Perfect Steak and Miso Tilapia recipes which use sous vide method as well.

 

Did you know that swai fish in spite of being from the catfish family is also called iridescent shark due to its resemblance to shark? Moreover, they are fresh water fish found naturally in Mekong River and Chao Phraya River, Vietnam.

Thank you for stopping by Color Your Recipes…have a colorful week!




Sous Vide Steak

Have you ever used sous vide cooking method? Well, this is my first attempt and I am loving it…the steak came out perfect! No fuss and no mess…I already can tell you that sous vide cooking will be on my list of favorite gadgets.

Well, after considering carefully all the aspects of sous vide cooking I finally decided to try. What I mean by considering is the fact that sous vide method uses cooking in a water bath under vacuum in an accurate regulated temperature, and in order to cook under vacuum the food has to be in contact with plastic, which I am very skeptical about it…after reading a lot about the sous vide method I could not resist a perfect cooked piece of steak. Moreover, since the temperature used in sous vide is much lower than the normally used, I assume (please do not quote me on this) that chemical would not be released from the plastic from heat since the temperature used in this method is not that high.

There are many options for sous vide cooking, from DIY to very fancy professional ones. I decided to go with the ANOVA cylinder one. You mainly stick the cylinder in a pot of water, set the desired temperature and cooking time. Once the desired temperature is reached, place the prepared food and place into the water bath and let it cook. Yes, the one that I have has a bluetooth, which you can set all the parameters from the phone or tablet. It will beep once the water has reached the desired temperature alerting you that it is time to place the food in the water bath.

You can find plenty of information by searching the internet for sous vide. With all this said, I am sharing with you my first recipe using sous vide method and it was based in this recipe. Again this is a “no-recipe” post. I generously coated a New York steak with fresh grinded salt and pepper, both sides. Placed the steak into a 1 gallon freezer quality plastic bag and added a dry bay leave and a little olive oil. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.

For a medium rare-medium 1½ inch New York steak, I cooked for 1½ hour at 56C degree. Once the cooking time is up, remove the bag from the water bath. Discard the juice from the steak. Heat a cast iron skillet with butter, sear both sides of the steak in high heat. Once seared, remove from the heat and serve. There is no need to rest the steak.

So…were I able to tempt you to give sous vide cooking method a try?

I will be back with more sous vide experiments as I already cooked fish, and it came out delicious!

Update…Since I made this perfect steak I used sous vide in so many more recipes…please check it here.

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful week!