Super Noms Sous Vide Cooking At Home | Jessica Cheung | Skillshare

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Super Noms Sous Vide Cooking At Home

teacher avatar Jessica Cheung, Finding the value in every day life.

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.



    • 3.

      Getting Started with Sous Vide At Home


    • 4.

      Let's Make: Asian Styled Catfish


    • 5.

      Let's Make: Maple Pecan Sweet Potato Mash


    • 6.

      Let's Make: Cranberry-Lime Syrup


    • 7.



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About This Class

Sous vide, a method for cooking items perfectly via a water bath was once reserved for fine restaurants has now become accessible via a whole set of at home devices!

In this class, you’ll learn what sous vide is, what you need to get started cooking with this trendy method of cooking and a couple of easy recipes.

This class is suitable for beginning cooks, those who are interested in the latest set of gadgets, and people interested in learning about sous vide at home. No prior knowledge needed, but to attempt the recipes you will need a sous vide device (discount available through my blog!).

Meet Your Teacher

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Jessica Cheung

Finding the value in every day life.


Work in tech. Lifestyle and food blogger. Mega geek. Storyteller. Lover of pretty things.

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1. Introduction: Hi, My name is Jessica. I'm a project manager. By day, a huge foodie and I run a lifestyle blogged. The value in one of my latest passions has been Soo Veed cooking at home. I love that you can have restaurant quality food at home, and it's really simple to do in the next five lessons. I'm hoping to teach you the basics of Soo Veed cooking at home and give you a couple easy recipes that you can get started with. This class is good for people who are just learning how to cook experienced cooks who were trying to learn a new cooking method, people that air into tech gadgets in terms of cooking, as well as people that tend to overcook seafood. And I know I've been thrown into that. At the end of this course, I'm hoping you'll come away with new knowledge on how to do Syria at home, as well as a couple quick recipes that you could make it home 2. Assignment: The project that I chose for this class is to turn a favorite recipe and deceive ead. What I usually do is I'll look up on Google a recipe that I love, and I will then find out the temperature and see how I might make that into a CVT recipe. I guess the tricks for it are you will have to figure out if it's a boiled item than you might just throw all the ingredients in a bag. Or if it's something that needs to be seared, you would cook it so that it gets uneven temperature and then you pat dry and then you would finish it on a stove. There are a couple laps that I use to do Soo Veed cooking One is the tender app by no MCU Um, they have a lot of great recipes, and it's a good starter to get you motivated towards cooking because they really detail out how it is to cook with seaweed. Another one that I like is the Soviet out by modernist cuisine. Uh, what I love about it is it has all the temperature settings for most of the things that you'll want to cook and it's a really easy reference guide. So say you want to translate Ah, recipe into Soo Veed cooking. You don't necessarily have to follow someone else's recipe entirely. You can just look at what the temperature setting is and then go off and create your own recipe. So the possibilities really are endless in this project, and I'm hoping that you will be able to share your photos and your successes as well as failures, because it does happen occasionally. 3. Getting Started with Sous Vide At Home: So I'm always raving to my friends about CVD cooking, and the first question they asked me is, What even is Soo Veed cooking in French? Soo Veed means under vacuum. What that means for us home cooks is basically you. Take a bunch of food, put it in a bag and remove all the air from it, and then you submerge it in a water bath and, uh, device like this. The Numico, which is a home, uh, soupy device, will regulate the temperature within the water and make sure that things were cooked evenly throughout what you'll need to get started vacuum sealing food processing machine or some Ziploc bags. I tend to use name brand bags because they're B P A. Free at high temperatures, and that's good for you. Next, you'll need container for water. You can use either pots or I use this food cam or container. One thing you'll have to note about picking your container for cooking the food within is that you'll have to make sure the water level can be above the bottom hole of the device that you have. Um, because that's the piece of the machine that helps circulate the water and make sure that the temperature is regulated. Throughout. I used the Nomiki Classic for my CV at home. It's really simple to use. What you do to turn it on is you just pushed the screen and hold down, and then they have their cute logo that pops up, and then it will show you the temperature of the water that it's currently at. And you can regulate the temperature by turning the knob up or down. And then you can also switch between Celsius and Fahrenheit with another tap to turn off the device. All they have to do is do a force tap so you'll touch and hold, and then they have a little cute quote at the end of it. And then it turns off. Now that you've had your water container set and you know what, you're gonna put your food and as well as having your at home, so v device, I'm going to teach you how, Teoh. Make sure your items air vacuum sealed when you're using a plastic bag. It's kind of hard to get the air out, Um, and you need the air to be completely out, so that the water can be in direct contact with the food that you're cooking for. Still open bag and you'll put your food item. I'm using an orange. People probably aren't gonna serve Eden or whole orange, but and then once you do that, you try to squeeze out as much air as possible. But one trick that we've learned is that you can submerge it within water and have the water push out most of the air. Squeeze that out, and then, after you've gotten as much areas you can out through the water immersion method, then you're gonna close up your bag. Also, make sure that the water isn't hot. When you're doing this because you will burn yourself, it's almost ready for sea. Read. Right now, it's kind of floating at the top. So then a trick I've learned is to get a wait and put it on top of the food that your cooking because you need to make sure that the food is completely submerged within the water. Now that we've have basics of what you need to get started, let's get into making some recipes 4. Let's Make: Asian Styled Catfish: so a lot of people think that cooking fish is a really daunting task. Um, make your whole house smell like fish, and then you end up with something that's dry and not very palatable. So that's what I love about cooking a fish vsv. It's tasty and the and moist, and then the smells are contained within bag, and you just throw that away once you're done with it. So what we'll need to get started with this Asian Catfish Soo VEED recipe is you'll need emergence circulator or C V device. You'll need a container for water. You'll need your trusty plastic bag, and you also need a bowl for mixing. The sausage for ingredients will be easing 2 to 4 catfish fillets, 1/3 cup of vegetable oil, 1/4 cup of slow sodium soy sauce, two cloves of garlic, minced two tablespoons of rice, flying, two tablespoons of sesame, one tablespoon of sesame oil, 14 teaspoon of black pepper and 1/4 teaspoon of red pepper flakes. So let's get started mixing. So then you'll take all the ingredients and then you'll start by putting an inedible so we'll start with the third cup of vegetable oil, then moving on Teoh the low sodium soy sauce. And then we'll have are too close of minced garlic. Uh, funny thing about this recipe is that, um, actually made it in my office at work. And no one seemed to notice because all the the smell was contained within the bag. And after my co worker had it, she was just really surprised that I had made this recipe in my office. Um, the next item is the two tablespoons of rice wine and then the sesame seeds. Ah, I originally found this recipe online, and it was for, ah, grilled or fried version of catfish. But I just didn't wanna have something so heavy, Um, for a meal. So then I thought that Soo veed would be a great waited to have it and then the two or the tablespoon of sesame oil, and then we're gonna add in the pepper flakes and the pepper. Now that you have all the ingredients in the bowl, you're gonna give it a quick stir to make sure it's even. And that's looking pretty good. So then we're gonna put that aside and get our cat fishery. So we're gonna get our trusty plastic bag okay? And take our catfish and tried it evenly distributed within the bag so that it's flat. Personally, I really love having catfish this way. A lot of people tell me that they usually only have it fried because it's more of a New Orleans style. So this Asian style is a different take on it. Okay, Now that you have the catfish in the bag, we're going to spoon the sauce into the bags. You could probably also pour it in the bag or even make the sauce in the bag if you want, if you're just not wanting to clean up a bunch of dishes, but I like it this way just because you get the pepper flakes evenly distributed and then the flavor is more even this way. That's about as much sauces I usually use. And now we're gonna try to squeeze out as much air as possible. So that item cooks evenly with wet items. You don't necessarily have to put it straight into the, um, uh, the water bath so that you can squeeze out all of the items. What items tend to be able to be easier toe, get the air out, and then once you've got most of it out and you will put it in the water bath just to make sure there's any remaining air that you can squeeze out and then you'll close up the bag. Next, we'll get started turning on the C V device. So for the no. McCue again, you're gonna push the screen to get started. If it ari wasn't set at the temperature you needed for this recipe, we need 150 F. I would just adjust the dial to what I wanted it to be. But since it's already set, son, I will just let it run. You're gonna let this recipe cook for 20 minutes, and then we can get started plating. Now that it's been 20 minutes, I think our fish is looking ready. It's not translucent anymore, so I will use my tongs to take out the bag. I've made the mistake of just sticking my hand in the water, and that has never been a pleasant experience. Take the fish out and then make sure we shut off our device and now we'll get to plating. It smells really good the garlic and red pepper flakes really have added to it. And for this basically, I just slide out the fish gently into the plate. The sauce tends to go first, but it actually super easy to play. Gently ease it out. Men will center it just for good measure now that we're done plating. Uh, the Asian catfish smells really grey. It looks really tender. Um, you can break it apart easily with a fork and I can't wait to get started. Nam's that's really good. 5. Let's Make: Maple Pecan Sweet Potato Mash: So the other day I was eating out at a restaurant with a bunch of friends, and we had the best sweet potato mash. I don't think I've ever had anything like it had pecans, and it was just creamy, and I wanted to make it at home, but I wanted to make it soo veed just because it's the way I prefer cooking so that I don't have to monitor it. And a lot of times, when you cook sweet potatoes Ah, lot of your sugars get melted out onto the pan. And this way it keeps all the sugars within the bag and you get the really good natural sweetness, um, to it. So what we'll need for this recipe is your emergent circulator again? Uh, this is the new week, you soupy device and then container for water. Um, you're going to need some food processor of some kind that you're going to use later on Once you're done, CVT and then you're gonna need for this recipe. I use a vacuum sealer just because once you've chopped up the sweet potatoes, it's really, really hard to get all the air out of it. So then it definitely doesn't cook evenly If you're not using something like this, um, you need this foodsaver bag, which is part of the vacuum sealer product, and for ingredients, you'll need some maple syrup, some coconut oil, ah, half cup of pecans. And then I I usually use about half a large sweet potato or maybe a small sweet potato, and then, ah, half a cup of almond milk later on that you'll be using for blending it in, making the sweet potato mash smooth. Okay, so we're going to start with our vacuum sealer bag. Um, the great thing about vacuum sealing is that you can prepackaged all your food and then have it for later. Um, basically, what I do is I take a bunch of recipes and I make them ahead of time and then store them in the freezer to be used later. Now we're gonna add three tablespoons of good at oil kind of hard to get out. So I just kind of squish it out like I thought, that's about right. And then we're gonna finish it off with our three tablespoons of maple syrup. I'm just gonna estimate it right now that looks about right. So now that you have all the ingredients in the bag, we're just going to make sure that none of the coconut is spilling out before we vacuum seal it. So I have the foodsaver. I bought it at Costco. Uh, they sell it pretty much anywhere. What you're gonna do is we're gonna tuck the bag into the foodsaver area where they let you have the excess squeeze out, and then you're gonna close it down and lock it, and then you hit the vacuum seal button. Takes a minute to seal after it's been vacuumed. Now that we vacuum sealed our package, we can bring it over the hot water baths and turn on our Sufi device. So for this recipe, we're gonna set it to 85 degrees Celsius. And, um, we've got most of the air out with the vacuum sealer, but like, you'll notice pockets of air that still exist, so we might need to use a weight toe, weigh it down, but we'll see us units. We put it in the water. Yeah, so see how it's kind of floating. We definitely don't want that because it won't cook evenly. If we let it float at the top. So we're gonna bring back our weight from earlier and then just put it over the top of the food to make sure that it's all immersed while it's cooking. Okay, now, it's been about two hours since we put in our sweet potato mixture into the soupy bath. We're gonna now pull out the weight and pull out the bag. Make sure to use tongs because it's been sitting at the bottom. It will be really hot. You do not want to burn yourself. We'll grab bag and move it to the towel. Then make sure to turn off your CV device. Now that you have your CV admixture, you're gonna cut it out of the bag and then put it into the blender, cut through the better and will empty out all the contents. Now we have everything in the blender. We're gonna add a little bit of almond milk. Um, I was actually looking pretty moist to me, so I'm just gonna add a splash so that we can make sure that it's creamy. You can also use milk, but I prefer almond milk, and then we're gonna screw on blender talk and we're gonna mix everything together. Now that you're done blending, you'll take a look at the consistency. It's thick and creamy, Um, and you don't see any chunks within it. Okay, now that we've opened it up, it looks really good. It's thick and creamy, and there aren't any chunks within it. So if it if you when you open it up, you find it's like dry, you might add a little bit more almond milk based on what your preferences for how you like your mash. Now let's try it. That's really, really good. Now you can have soo Veed maple to con deliciousness at home and have it be restaurant quality. 6. Let's Make: Cranberry-Lime Syrup: though everyone always thinks that Soviet is limited to making meets or savory dishes. So what I'm gonna teach you here is how to make something sweet. We're gonna make a cran lime syrup that is great for cocktails or even Italian sodas. So here's what you need to get started again. We'll need the immersion circulator or sooty device. Ah, water container. Um, you'll need a chopping board with a knife. Uh, Peeler, something just squeezed lime juice with and in your trusty plastic bag. You'll also need a jar, Um, just to strain out all the syrup once you're done, and this is great for gifts. If you want to give someone something home crafted, Um, and then we'll get into organ ingredients, so you'll need a whole line. You'll need a cup and 1/2 of cranberries about a cup of sugar and then a cup of water, and then we'll get started putting everything in the back. We'll start with the cranberries. You might lose a couple, Sure, and then the water. How I started thinking about this recipe is that I had dinner at this restaurant and we had this amazing Italian syrup that was using flavored, And then it was the holidays. So I decided to make it with cranberries in line because it seems like a good holiday flavor. So once you've got most of the items into the bag, we're just gonna put it aside for a second while you work with the line. So then you're gonna take the lime, and you're gonna peel it so that you get that nice flavor into the bag. I really like the smell of Citrus. So, um, I tend to make a lot of recipes using ah lot of oranges or lemons or limes. I'm peeling instead of chopping it because, uh, the flavor really comes out. Maurin the skins When you, um so beat it. And when you put more of the the white part of the limes into the sauce, get more of a better flavor, which I don't want in a syrup, then we're pretty good. Peeling most lime. It doesn't have to be perfect. We're gonna take the skins, and we're gonna just toss it right into the bed. And then we're gonna do two slices, which I just like to do because it looks pretty. I don't know if it actually adds anything to the recipe, but I like the way it looks while it's cooking, and it's important to make the chef happy. So I'm gonna toss these two pieces into the bag as well. And lastly, we're gonna take the two halves that air remaining, and we're gonna squeeze the rest of the lime juice into the bag that place that in there you get a good squish just so that we can get all the juices into the bag and as much lime flavor as we possibly can. So now that we have all the juice of a lime into the bag, we do a quick squish to the bottom of bag to make sure that the water and sugar is all blended. You don't want any chunks of sugar in your syrup. It's certainly will, um, mix in once you're cooking. But, um, it's just better to do this it this way. So it's even. And now we're gonna place it into the hot water bathroom or water bath. Haven't heated it up yet so that we can squish out the remaining of the air in the bag, so I got most of it out we're gonna steal the bag. And just for good measure, I'm just gonna give it a quick toss to make sure even all the ingredients are evenly mixed . And then we're gonna turn on our CV device. So for this recipe, I have said it at 58 degrees Celsius and we'll be cooking it for two hours. So now we've been cooking are cran lime syrup for about two hours. We're gonna first really quickly turn off the C V device. You can either use your tongues to fix without it, in case like the bag has slipped into the water or since it's just kind of popped out, I'm just gonna just pull it out really quickly. And it's I always have a towel ready just because anything coming out of the water about this super wet and hot, um and I use it just to kind of dry the bag off before I handle it. So now we're gonna start up our syrup and to strain the syrup. I actually just open the bag peak open in the corner and slowly pour out syrup. It's super easy. There's no syrup on my hands, Um, and it's great for making different kinds of food. One of my friends came over and she found the syrup in my fridge. So then she actually mixed it with some Berries and we made some tarts out of it. It was really delicious. Now that I have in my syrup startup for my recipe, I'm gonna make a cocktail. We're gonna open up our bottle of champagne with this adorable bottle opener. That looks like a key that first we're gonna just put in. I usually put it in, like a tablespoon or two of syrup, depending on how sweet you want it. I usually like my drinks not super sweet, but with, like, a hint of flavour. So just pour a little bit and then I'm gonna top it off with champagne. Then you can smell the lime and the cranberries really like coming out as soon as you have the champagne in it. So there we have it. Champagne cocktail with Soo Veed. Cran lime syrup. Super delicious. 7. Closing: So let's recap what you've learned. Savi does a method of cooking where you basically submerged a bag of food on your water, and it's cooked at a regulated temperature that ensures that it's even throughout. I'm constantly trying to figure out new recipes to cook at home, and through this course, I hope I've armed you with the tools and skills that you'll need to make soup eat at home. I hope that you really enjoyed this course, and once you've made your seed recipe, I'd love it if you'd share it with the class, as well as with any friends of what you've cooked, because it's really great to be able to make something delicious and then be able to feed it.