Cooking with alcohol is a popular way to add depth and complexity to dishes, but it can be tricky to get the flavors just right. That’s where sous-vide comes in – a cooking technique that allows for precise temperature control and infusion of flavors. In this article, we’ll explore how sous-vide can be used to cook with alcohol and elevate your cooking game.
What is Sous-Vide?
Sous-vide is a cooking technique that involves sealing food in an airtight bag and cooking it in a precisely controlled water bath. The food is cooked at a lower temperature than traditional cooking methods, resulting in evenly cooked and tender dishes.
Cooking with Alcohol
Alcohol is often used in cooking to add flavor and depth to dishes. However, alcohol can be volatile and can evaporate quickly, resulting in uneven flavors. Sous-vide cooking allows for the alcohol to be infused into the food, resulting in a more even and intense flavor.
Sous-Vide with Alcohol
To cook with alcohol using sous-vide, simply add the desired amount of alcohol to the food in the vacuum-sealed bag before cooking. The alcohol will infuse into the food as it cooks, resulting in a more complex and flavorful dish.
Recipes with Sous-Vide and Alcohol
Here are a few recipes that use sous-vide to infuse flavors with alcohol:
Red Wine Braised Short Ribs
- 2 lbs. beef short ribs
- 1 cup red wine
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- Salt and pepper, to taste
Instructions:
- Preheat the sous-vide water bath to 155°F (68°C).
- Season the short ribs with salt and pepper and place them in a vacuum-sealed bag with the red wine, garlic, and thyme.
- Cook the short ribs in the sous-vide water bath for 24 hours.
- Remove the short ribs from the bag and sear them in a hot pan until browned.
Bourbon Peach Cobbler
- 4 ripe peaches, sliced
- 1/2 cup bourbon
- 1/4 cup sugar
- 1/4 cup flour
- 1/4 cup butter, melted
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- Pinch of salt
Instructions:
- Preheat the sous-vide water bath to 180°F (82°C).
- In a large bowl, mix together the sliced peaches, bourbon, sugar, flour, butter, vanilla extract, cinnamon, and salt.
- Transfer the peach mixture to a vacuum-sealed bag and seal it.
- Cook the peach mixture in the sous-vide water bath for 2 hours.
- Remove the peach mixture from the bag and serve with ice cream or whipped cream.
Conclusion
Sous-vide cooking allows for precise temperature control and infusion of flavors, making it an ideal technique for cooking with alcohol. Whether you’re braising short ribs in red wine or infusing peaches with bourbon for a cobbler, sous-vide can take your cooking to the next level. By using sous-vide to infuse flavors with alcohol, you can create more complex and flavorful dishes that will impress your guests and elevate your home cooking game.
