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Wagyu Beef Meatballs Sous Vide

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Full recipe: http://blog.sousvidesupreme.com/2014/10/wagyu-beef-meatballs/ ----------------------------------------------- WAGYU MEATBALLS RECIPE ----------------------------------------------- Courtesy of Quinn Rudee Makes about 12 Wagyu Meatballs small or 4 to 6 large meatballs (multiplies easily, but keep the meatballs in a single layer, don’t overcrowd, and put only a single size into one pouch) INGREDIENTS 1 pound (0.9 kg) Wagyu (or other) ground beef ¼ cup (30 g) dried bread crumbs 2 to 3 ounces (60 to 90 ml) milk (enough to soak the bread crumbs) ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) black pepper 1 large egg, beaten ½ shallot, peeled and finely diced 3 tablespoons (7 grams) chopped fresh parsley 1 tablespoon (15 ml) dried oregano 1 tablespoon (15 ml) garlic powder 3 tablespoons (33 g) grated Parmesan cheese For serving: Your favorite dipping or barbecue sauce, for cocktail meatballs Marinara or Putanesca sauce for large meatballs For searing (optional): 1 to 2 tablespoons (15 to 30 ml) high-smoke-point oil DIRECTIONS • In a bowl, mix the ground meat with all remaining ingredients, until just combined. Do not over mix. • Form the mixture into balls (about 1-inch/2.5 cm diameter for cocktail meatballs) • Put the meatballs onto a tray and freeze them for an hour or two to firm them before putting them into the cooking pouch(es) and vacuum sealing. Use the Gentle suction or slow speed setting, if possible, to avoid deforming their shape.) • Fill and preheat the SousVide Supreme water oven to 135F/57C. • Submerge the pouch to cook for at least one hour, for small meatballs, and 3 to 4 hours for large meatballs. • Remove the meatballs from the pouch and serve with your favorite sauce. Optional – searing: • Pat the meatballs dry with paper towels (kitchen paper). • On the stovetop, heat the oil in a skillet over high heat. • Sear the meatballs, quickly, turning to brown on all sides. • Serve as above. ----------------------------------------------- SPECIAL THANKS TO ----------------------------------------------- http://www.lonemountainwagyu.com/ http://gunterwilhelm.com/ ----------------------------------------------- WHAT IS SOUS VIDE? ----------------------------------------------- The sous vide technique has been the secret of great chefs worldwide for decades. The SousVide Supreme is an amazing new all-in-one sous vide water oven designed to bring the sous vide cooking technique into home kitchens and restaurants at an affordable price. The sous vide (pronounced "soo-veed") technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely-controlled temperature. This foolproof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button. What's exciting about the sous vide method is that it is a unique way of cooking that yields different and better results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method. Cooking sous vide offers many benefits: • Incredible Taste • Convenience and Foolproof Results • Maximum Nutrition Learn more: http://bit.ly/whatissv ----------------------------------------------- SOUS VIDE SOCIAL -----------------------------------------------<...