• 1kg chicken wings
• 1 onion
• 2 clover garlic
• 1 spring onion
• 1 scotch bonnet
• 100 g oil
• 20g of soy
• juice of 2 limes
• 20g ginger
• c,s of salt
• 1 fresh thyme
• 30gr brown sugar
• 3g cinnamon
• 50g orange juice

Preparation

First with a mortar prepare the juice mix all the ingredients except the liquid ones, after made the lemon add the rest. Put salt and pepper on chicken wings in a Vacuum Bag and meanwhile is cooking reserve it into the chamber for 3 hours. After that is time to cook with the Delight just for two hours to 65°C. Drain the wings and put into a rack the rest of the juice can use for put more flavor to the wings. Serve the dish with fry banana and white rice.

At the moment to do this recipe with the Sous Vide technique allows a faster and efficient process also reach a perfect cook, not lose flavor and scent.

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• 1kg spare rib
• 100 ml Coca-Cola
• 125 gr ketchup
• 50 gr honey
• 10 gr sriracha sauce
• 1 gr curry
• 3 gr nosedive garlic
• 1 grill potato

Preparation

Mix all the ingredients unless the potato into a Cook and Chill bag also spare rib with salt and pepper. Cook with the Vacook 15 for 24 hours to 67° C. After that drain and keep the half of the sauce, the resting of the sauce put on the spare rib and bake it to 200°C.

Grill the potato into a furnace of 180°C for 1 hour and 15 minutes chop and fry on a skillet with a little oil. The last step is just serving the rib with french fries with a little lemon juice.

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• 3 corns
• 3 cloves garlic
• 3 teaspoons dark soy sauce
• 2 teaspoons chili sauce
• 1 teaspoon sugar
• 2 teaspoons butter
• onion as need

Preparation

Set your water bath to 85ºC (185ºF) with the Vacook 15  Besser Vacuum thermocirculators. Put garlic, soy sauce, chili sauce, sugar,  onions, and butter in a food processor and puree until smooth. Pour mixture into a Cook and Chill bag with corn and vacuum-seal. You can give the corn a nice char on the grill, broil on high for a couple minutes, or use a blow.

The post Corn with Chilli Sauce appeared first on BesserVacuum.

• 800g whole milk
• 40g live-culture yogurt

Preparation

In a pot over low heat, warm milk to 180 °F / 82 °C. As it heats, run a spatula along the bottom of the pot to ensure there’s no scalding on the bottom, but don’t worry too much about overheating. Everything’s going to work out fine. Remove milk from the stove and transfer to an ice bath or leave at room temp to cool.

Spoon yogurt into a bowl or pitcher. Add some of the milk to the yogurt and mix until smooth. Add the rest of the milk to the mixture and continue stirring until combined. Carefully pour mixture into a large (1 L) canning jar or a bunch of small ones. Screw on lids. Transfer jars to preheated water. Allow incubating for at least five hours. You can leave the jars there for a little longer if you get busy. Nothing bad will happen. Transfer yogurt to the fridge and leave overnight to set.

The post Delicious Sous Vide Yogurt appeared first on BesserVacuum.

For the Apple Cranberry Filling

• 2 pounds apples, peeled cored and small dice
• 8 oz fresh cranberries
• 3/4 cup brown sugar
• 2 tablespoons cornstarch
• 2 teaspoon chai spice
• 2 tablespoons butter

To assemble the slab pie

• 1 package store-bought puff pastry
• 2 teaspoons whole milk
• 2 teaspoons granulated sugar

Preparation

Add apples, cranberries, brown sugar, cornstarch, chai spice and butter to Cook and Chill bag and use the water displacement to get the air out and seal. Make sure the filling is somewhat spread out in the bag for more even cooking. Place the sealed bag in the water bath for 90 minutes with the Vacook 15 thermocirculators to 160°F (71.1°C) Plunge the bag of cooked filling into an ice bath to stop cooking and cool slightly so it doesn’t melt the butter in the puff pastry. Roll out one sheet of puff pastry to fit a 9″ x 13″ pan. Place puff pastry in the pan and add cooled apple filling. Roll out the second piece of puff pastry and place on top of the filling. Crimp the edges of the puff pastry to seal them together.

Brush the puff pastry with the milk and sprinkle evenly with the granulated sugar. Cut slits in the top crust to let the steam escape. Bake in the oven at 375° for 30 to 35 minutes or until pastry puffs are golden brown. Let the pie cool before slicing into squares.

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