Ingredients
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8
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1/4
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-
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Directions
Sous Vide Style White Asparagus, Sous Vide is a style of cooking whereby the food is vacuum sealed in plastic bags and cooked in water that is not quite boiling It is a way to balance and season food and enhance the flavor as well Most people do not have a vacuum sealer, but the same effect can be gotten with a simple sealable plastic bag Just be sure to press out as much air as you can This recipe is from Thomas Keller, LA Times , Sous Vide is a style of cooking whereby the food is vacuum sealed in plastic bags and cooked in water that is not quite boiling It is a way to balance and season food and enhance the flavor as well Most people do not have a vacuum sealer, but the same effect can be gotten with a simple sealable plastic bag Just be sure to press out as much air as you can This recipe is from Thomas Keller, LA Times
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Steps
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1
Done
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Trim Asparagus by Cutting Off the Tough Bottom Ends and Peeling So That All the Spears Are About the Same Size; Place Them in a Single Layer in the Plastic Bag With the Tips Pointing Up. |
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2
Done
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Add a Pinch of Sugar and a Pinch of Salt, Then the Milk; Vacuum Pack. |
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3
Done
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Place Bag in a Large Pot of Water Heated to 185 Degrees F (will not Be Boiling, Water Boils at 212 Degrees F); Cook For 30 Minutes. |
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4
Done
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Remove Bag and Submerge in an Ice Water Bath to Stop the Cooking and to Chill the Asparagus. |
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5
Done
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Rinse the Asparagus Well With Cold Water; Cut Each Spear, on the Diagonal, Into 3 Pieces. |
