Chef Anthony Susi of Sage - Boston, MA
As demonstrated at
New England Foodservice and Lodging Expo 2005
Sous vide is a great technique for slow cooking proteins while
infusing flavors. The process originated in France over 30 years
ago and literally translates as "under vacuum." In the
US, sous vide cooking is mostly used by commercial and institutional
food services to break down, seal, and freeze products that can
be served at a moment's notice. Within the last few years, the
technique has been adopted by America's fine dining chefs. In
this particular demonstration, Chef Susi lightly smokes the veal
breast for background accent before sealing the breast in vacuum
pouches and cooking for 12 hours at a very low temperature. The
result is a flavorful and tender product.
STEP 1: Lightly smoke veal or other product.
STEP 2: Combine veal and aromatics in Cryovac
bags, and seal to form a vacuum.
STEP 3: Poach for 10 hours at 140° F.
STEP 4: Heat packets in simmering water for 15
STEP 5: Remove contents from pouches and gently
cook in sauté pan.
1 pound smoking chips
4 Tablespoons dry lavender
2 pounds boneless veal breast
4 sprigs rosemary
4 garlic cloves
1 bunch sage
2 cups chilled veal demi-glace
Prime the smoker with the smoking chips and lavender. Add the
veal breast when you have
ample smoke. Turn down to medium heat and smoke for 30 minutes.
Remove the veal breast from the smoker and refrigerate for 1
hour. Cut the veal breast into
4 equal portions. Place a portion in each Cryovac bag along with
1 rosemary sprig, 1 garlic
clove, 2 sage leaves and 1 Tablespoon of demi-glace. Season with
salt and pepper.
Seal the bags, forming vacuum pouches and poach in 140°
F water for 10 hours. Remove
the bags from the water and place in an ice bath to cool down.
Before serving, place the Cryovac bags in a pot of simmering
water for 15 minutes. Remove
the contents from the bags into a sauce pan over medium heat.
Simmer and baste for an
additional 10 minutes. Adjust seasoning.