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Sous Vide Recipes SOUS VIDE RECIPES From the Kitchen of Geoffrey Zakarian CONTENTS WELCOME TO SOUS VIDE COOKING PAGE 5 Chef Geoffrey Zakarian PAGE 6 Sous Vide for the Home Chef PAGE 8 Unit Diagram PAGE 10 Directions PAGE 12 Care and Troubleshooting PAGE 14 Tips from Chef Zakarian PAGE 16 Cook Time & Temperature Reference Chart RECIPE GUIDE PAGE 20 Tomato Soup PAGE 22 Corn Soup PAGE 24 Chicken Salad Sandwich PAGE 26 Flaked Salmon Salad with Cucumber and Yogurt PAGE 28 Cobb Salad PAGE 30 Warm Carrots with Citrus and Hazelnuts PAGE 32 Creamy Polenta PAGE 34 Bolognese Sauce PAGE 36 Halibut with Gremolata PAGE 38 Asian Style Tuna Steak PAGE 40 Fried Chicken PAGE 42 Chicken Chimichurri PAGE 44 Traditional Turkey PAGE 46 Cornbread Stuffing PAGE 48 Pork Chops with Braised Apples PAGE 50 Pork Spare Ribs PAGE 52 Carnitas Tacos PAGE 54 The Perfect Burger PAGE 56 Overnight Short Ribs with Korean BBQ Dipping Sauce PAGE 58 The Lambs Club Delmonico Steak PAGE 60 Weekend Eggs TECHNICAL DETAILS PAGE 62 Warnings PAGE 63 Specifications PAGE 4 CHEF GEOFFREY ZAKARIAN Geoffrey Zakarian’s career as a chef began as a young student who traveled to France and fell in love with food and hospitality. Upon his return, he enrolled in The Culinary Institute of America and now, more than 30 years later, he has made his mark as a chef restaurateur known for his expert cooking and signature style. As owner and proprietor of eight restaurants and bars, Zakarian combines his classical culinary training with his eye for design to create unique hospitality experiences across America. In 2016, Geoffrey debuted his Pro For Home product line out of a desire to bring professional techniques and efficiencies to the home kitchen. Now with the Pro For Home Sous Vide Circulator, Geoffrey is teaching home cooks how to use an extraordinary piece of equipment to make restaurant quality food. Outside of his work as a chef, Geoffrey is an accomplished author and notable television personality. His award-winning cookbooks, Geoffrey Zakarian’s Town/Country and My Perfect Pantry, are well loved by home cooks and professional chefs alike. In addition to his status as an Iron Chef and longtime favorite judge on Food Network’s Chopped, Geoffrey is an Emmy- nominated host on a number of hit Food Network series. Geoffrey also serves as Chairman of the City Harvest Food Council, an organization committed to fighting hunger in New York City. To learn more about Geoffrey and his restaurants, visit www.geoffreyzakarian.com PAGE 5 SOUS VIDE FOR THE HOME CHEF Sous vide, literally translated from French, means “under pressure,” referring to the technique of cooking food in a sealed bag, completely submerged in a water bath that maintains a precise temperature. This method was first introduced in the 1970s, and has been used in professional kitchens for decades thanks to its consistency, accuracy and ability to be left alone while other tasks are completed. With the Pro For Home Sous Vide Circulator, you can now easily reap the benefits of this professional technique in your own kitchen, taking the worry out of overcooking expensive proteins like steak and fish, tenderizing tough cuts of meat, and cooking for a crowd with ease. From dinner parties and special occasions to weeknight dinners and lazy Sunday brunches, the sous vide technique will be one you’ll learn quickly and use often. The following pages will guide you in using your circulator with tips from Geoffrey and more than 20 everyday recipes that he makes at home for his family. Once you’ve mastered the basics, you can easily experiment with your own favorite flavors using the charts and guidelines provided – just place ingredients in the bag and get cooking! PAGE 6 “No results match what you can consistently achieve from cooking sous vide. It’s an incredible way to prepare food.” – Geoffrey PAGE 7 UNIT DIAGRAM TOP VIEW 2 1 3 4 5 6 1. Control Panel 2. Water Temperature Reading 3. Temperature Adjustment Icon 4. Timer and Temperature Setting Reading 5. Timer Setup Icon 6. Start Icon 7. Scroll Wheel for Time and Temperature Setting 8. Removable Pump Housing 9. Maximum Fill Line 10. Minimum Fill Line 11. Removable Water Flow Direction Cap 12. Adjustable Ring Clamp PAGE 8 FRONT VIEW 7 8 9 MAX 10 MIN 11 12 PAGE 9 DIRECTIONS COOKING VESSEL AND SEALABLE BAGS The sous vide circulator requires a minimum of 10L/ 2.64 Gal cooking pot (stainless steel, copper, cast iron or glass are acceptable) to operate correctly. Do NOT use sous vide circulator in anything other than water. If you have a delicate countertop, place pot on stovetop or sturdy heat resistant board to prevent warmed pot from leaving a mark on counter. When using the sous vide circulator, food should be placed inside sous vide grade sealable bags and clipped to the side of the pot. ATTACHING CIRCULATOR Place the adjustable ring clamp on the side of your pot and turn the knob until it is secure. Then, place sous vide circulator into the ring clamp with controls facing towards the middle of the pot. PAGE 10 SET TEMPERATURE To set the temperature, press the Temperature Adjustment Icon ( ) and then turn the Scroll Wheel up or down. After 5 seconds, the temperature will set and the icon will turn blue. CHANGE BETWEEN °C/°F To change between Celsius and Fahrenheit, hold down the Start Icon ( ) for 3 seconds. START/ STOP COOKING Once you have set the desired temperature, press the Start Icon ( ) to begin. The icon will turn blue. To stop cooking, hit this button again. The icon will turn red. SET TIMER To set the timer once water is at desired temperature, press the Timer Icon ( ) and set the desired hours with the scroll wheel. Press the Timer Icon again to set the desired minutes. In 5 seconds, the timer will automatically set. (You can program the timer before or after water reaches desired temperature, as the timer will not actually begin counting until water is at the correct temperature.) Timer Icon will turn blue once it is set. PAGE 11 CARE SAFETY Always turn off and disconnect the sous vide circulator from the wall outlet after use. REMOVAL OF PUMP HOUSING AND CAP With the front of the unit facing you, grip the top half of the unit and turn the Pump Housing gently to the right. Gently work the Pump Housing off the threaded base slowly and with care, as the propeller can get caught if pulled too quickly. If this occurs, move side to side gently until it releases. To remove the Water Flow Direction Cap, turn it to the right out of the lock position and lift off. To reattach the Pump Housing, line up the dot to the left of the MAX marking and gently work back onto the threaded base. Turn the Pump Housing to the left to lock it into position. CLEANING THE PUMP HOUSING AND CAP Turn the Water Flow Direction Cap out of the lock position then remove. The Removable Pump Housing and Water Flow Direction Cap are both dishwasher safe. WATER FLOW DIRECTION For the sous vide circulator to achieve best results, heating needs to be even all the way around the food when cooking. Although unlikely, if large foods or bags block water flow, the direction of the water flow can be changed. To adjust water flow, take sous vide circulator out of ring clamp and remove Water Flow Direction Cap. Reinstall the cap with the output area in an alternate position. Replace sous vide circulator in ring clamp and proceed as normal. WARNING: Be sure unit is cool and drained of water when lifting out of the pot to adjust cap. PAGE 12 TROUBLESHOOTING & FAQS WHISTLING NOISE: Under normal operation the device can emit whistling sounds due to motor, propeller, and cooling fan in operation. GRINDING NOISE: The removable Pump Housing is loose. Push the stainless housing up into the guide groove and turn to the right until you hear a click. With the housing secured, the noise will go away. The propeller shaft will sometimes get off center. If this is the reason, take off the Water Flow Direction Cap and slowly push the propeller until it is in its correct centered position. HISSING NOISE: Your pot is running out of water and needs to be refilled above the MIN line. BUBBLING & SWISHING NOISE: Your pot is running out of water and needs to be refilled above the MIN line. LOW WATER LEVEL ALARM: Your pot is running out of water and needs to be refilled above the MIN line. FOOD DAMAGE: Adjust the flow of water or turn the pump waterflow away from the food. SOUS VIDE CIRCULATOR WILL NOT TURN ON: Check the power cord and propeller. TEMPERATURE VARIANCE (RECALIBRATION): If you are finding temperature variance, the unit will need to be calibrated. To calibrate unit, place unit into pot with water and turn on. Take temperature with an external thermometer. Compare to temperature displayed on unit. Hold Temperature Adjustment Icon ( ) for 5 seconds then move the dial + or - until the temperatures match. PAGE 13 TIPS FROM CHEF ZAKARIAN SEASONING YOUR FOOD Because of the hands-off nature of the cooking method, adequately seasoning your food before it goes into the bag is of the utmost importance. REMOVING AIR FROM SOUS VIDE BAGS Place bag on a flat surface and use your hands to smooth the air out from around the contents, removing as much air as possible. Seal tightly. RECIPES LASTING LONGER THAN FOUR HOURS Once the bag is secured in the pot, stretch plastic wrap across the top of the pot and cover tightly and completely to avoid evaporation.
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