Category: Sous-vide

Cheesecake (Sous-vide)

Cheesecake (Sous-vide)

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This amazingly easy recipe uses a sous-vide bath with a mason jar to cook cheesecake to the perfect temperature. 

INGREDIENTS
32-oz cream cheese, softened
½ cup sugar
½ tsp kosher salt
6 large eggs
2 tsp vanilla extract
1 cup buttermilk

DIRECTIONS
Prepare sous-vide using a pot deep enough to submerge a 1 gallon mason jar; preheat water to 80˚C.

Place cream cheese, sugar and salt into the bowl of a food processor and blend until smooth.  Add eggs and vanilla and mix.  Scrape down the sides of the bowl and process again until all ingredients are fully incorporated and no chunks remain.  Stir in buttermilk.  Pour contents into a 1 gallon mason jar; hand tighten lid.

Submerge filled mason jar in heated sous-vide bath and cook for 90 minutes; remove from bath and cool.  Spoon into bowls and serve with slightly crushed Golden Grahams cereal (omit for GF) and your topping of choice.

Crio Bru-Spiced Pork Tenderloin (Sous-vide)

Crio Bru-Spiced Pork Tenderloin (Sous-vide)

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Sous-vide is a method of cooking in vacuum-sealed plastic pouches placed in a water bath at an accurately regulated temperature. This method cooks the item evenly, ensuring that the inside is properly cooked without overcooking the outside.  The result is ridiculously moist, perfectly cooked food every time!  

Crio Brü-Spiced Pork Tenderloin is perfect served over Red Cabbage and Wild Rice Slaw!

INGREDIENTS
2-3 tbsp Crio Bru
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp black pepper (freshly ground)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
½ tsp cayenne pepper
1 tsp onion powder (optional)
2 lb pork tenderloin
prepared mustard

DIRECTIONS
Prepare sous-vide and preheat water to 57˚C.

In a mixing bowl, combine all ingredients except pork and mustard.  Rinse tenderloin and pat dry with paper towels; rub with a very thin layer of mustard (just enough to help spice mix to stick).  Press spice mix onto all sides of tenderloin.  Once evenly coated with the rub mixture, place tenderloin in a vacuum seal bag and vacuum seal.

Fully submerge sealed tenderloin in preheated sous vide bath for about 90 minutes (up to six hours).

Heat a cast iron frying pan and brown on all four sides for about one minute per side.  Rest for 2-3 minutes before slicing into ¼ slices (against the grain).

(*Note:  Click here to order less common ingredients or recommended tools for this recipe.)