Sous Vide Essentials Perfect Rice Recipes

Steps:

• Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water.
• Place rice, 1 tsp. butter, 1/2 tsp. salt, and 1/3 cup plus 1 Tbsp. water in a vacuum-sealable or freezer bag and gently shake to combine.
• Place carrot, lime juice, maple syrup, cumin, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. oil in another bag and gently shake to combine.
• Place mushrooms, cornstarch, tamari, remaining 1 tsp. oil, and a pinch of salt in third bag and gently shake to combine.
• Vacuum seal or partially close freezer bags, getting as much air out as possible to keep bags from floating, and place in water bath. If using freezer bags, push down into water until only the open edge of bag is exposed (this will push more air out of the bag) and fully close, using a wooden spoon or tongs to hold the vegetables below the water while sealing, as they're buoyant and want to float. Turn on machine and heat water to 190°F.
• Cook, turning mushrooms and carrots occasionally, which have a tendency to float, 35 minutes. If after 5-10 minutes, it looks like there's air in the freezer bags, open a corner and push the bags under water, sealing again when the air is displaced. You could also try to weigh them down, but the water is hot so it's kind of a pain.
• Remove bags from water and unseal. Transfer rice to a medium bowl and top with mushrooms. Pull carrots out of their liquid and reserve liquid in bag as a totally righteous sauce to pour over the finished dish.
• Top rice bowl with poached egg, scallions, shallots, peanuts, hot sauce if you're into it, and don't forget that you still have that reserved carrot sauce!

Steps:

• 1. PREP/PREPARE
• 2. I have been cooking sous vide, long before it became popular in American kitchens. The process is simple: You seal your food in Ziploc bag, or use a vacuum sealer, and immerse into a water bath that maintains an exact temperature. Time on sous vide can range from 15 minutes, to 48 hours.
• 3. For this recipe you will need a sous vide machine. They come in all shapes, sizes, and prices. However, once you get the hang of using one, I really believe you will love it.
• 4. If you are not using a vacuum-sealing machine (Food Saver, etc.), then you are probably using standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, use the water displacement method. The easiest way to accomplish this is to slowly sink it into a pan of water, with the top open, and allow the pressure of the water pushing against the bag to force out most of the air. Then, seal the bag, and you are good to go. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the "regular" Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
• 5. Gather your ingredients (mise en place).
• 6. Place the sous vide machine into a pot of water and bring it up to a temperature of 200f (95c).
• 7. Add the rice, water (or broth), salt, and butter to a Ziploc bag, or vacuum bag.
• 8. If you notice, in step 7 there are two small round objects on the bottom ends of the bags... Those are two pairs of heavy-duty magnets that I clip to the bottom of the bag. Their additional weight keeps the bag from floating to the surface.
• 9. Add any desired seasonings.
• 10. Allow the rice to cook for 25 minutes.
• 11. PLATE/PRESENT
• 12. Remove from the bag, place on a plate or bowl, and serve while nice and warm. Enjoy.
• 13. Keep the faith, and keep cooking.