Your Sous Vide Machine Is Key To Making Infused Oils And Syrups
Within the last few years, sous vide machines have made their way into the kitchens of the average home cook, allowing restaurant-quality meals to be made in the comfort of consumers' own homes. If you're not familiar with this cooking technique, to sous vide something is to vacuum seal food in a bag and cook it in a precisely controlled, low-temperature water bath. This allows for consistent and even cooking throughout.
Sous vide is a French word that literally translates to "under vacuum." It's most commonly used for cooking tender and moist proteins like steak and chicken. It can even be used to help pasteurize protein for steak tartare. This water bath is also a way many chefs use to cook duck breast since stovetop and ovens can have inconsistent temperatures; in that stead, a sous vide steps in and offers total temperature consistency. But making juicy, succulent proteins isn't the only thing this kitchen gadget can do. The next time you're craving your favorite cocktail, bust out the sous vide to be your sous chef. This tool can help you build your bar cart and pantry by making infused syrups and oils, which are especially well-made but not broken down via the gentle, consistent temperature of sous vide.
How to use your infused syrups and oils
The low-temperature sous vide technique allows for flavors to intensify which can yield recipes that mirror the quality of dishes at fine dining restaurants. It's perfect for making your own flavored simple syrups that you use in cocktails like an Old Fashioned, or for making infused oil creations that can help elevate meals like store-bought soups. Even if you make your own homemade tomato soup, the addition of some basil-infused oil can bring you to new culinary heights.
For simple syrups, use a basic simple syrup recipe which really is very basic and simple, as it's made using a 1:1 ratio of sugar and water. Once you have your base, add the fruit or herbs of choice. Start with 1 ounce of fruit or herbs to 10 ounces of syrup, add to a zip-closed plastic bag, and seal. Preheat a water bath to 135 degrees Fahrenheit and add the prepared bag to the water. Cook for two hours, then submerge into an ice bath until chilled.
Strain the finished infused syrup into a glass jar or bottle and store in the fridge for up to four weeks. Follow a similar process to create infused oils by adding your herbs or seasonings into a zip-closed plastic bag with the oil of your choice. Preheat the water bath to 131 degrees, then add the bag to the water and cook for three hours.