Sous Vide is a french cooking technique that has received a lot of attention. I don’t have a sous vide machine at home. Nor have I experienced this technique before. But ever since I saw a couple of videos, I was hooked.
Finally took the plunge and am simply amazed by it. Its finger licking good.
- About 500 grams of meat with bone. I used the neck, but its much more convenient to use the shanks.
- 2 Tablespoons of olive oil.
- 3 green chilies chopped.
- 1 tablespoon of garlic paste.
- Some julienne’s of ginger.
- Cling film or a large zip lock bag.
Combine all the ingredients and rub it on the meat. If you have pets at home, they will love to nibble on the left over bones. My cats loved the nooks and corners of the neck piece.
If using a zip lock bag, place the meat inside and squeeze out as much air as possible. Use clips to suspend it in water for cooking.
If like me you don’t have a large zip lock bag, use cling film. Place the meat inside and roll it up. You may need two or three wraps to get it fully covered. Then finally make a sling and tie up the long ends. Suspend from a wooden spatula and use a tea cup to provide adequate tension to prevent rolling.
The meat packet must be fully covered in water. Let it cook on the lowest heat setting. If you have a thermometer check the temperature every 20-30 mins. If it crosses 80C, remove a cup of hot water and add two cups of cold water. See to it that the temperature is in the 70C-80C range. The reason for using meat instead of chicken is to not worry about overcooking.
Two hours of this simmering and the meat is fully cooked. Remove and carefully unwrap. Do not waste any of the liquids that are collected inside. Save them.
Sear the meat in a hot pan. Slice and serve with any sauteed greens. Drizzle the saved juices before serving.