Sous-Vide “under vacuum,” a food-packaging technique pioneered in Europe whereby fresh ingredients are combined into various dishes, vacuum-packed in individual-portion pouches, cooked under a vacuum at low temperatures for long Times. Vacuum packaging prevents evaporative losses of flavor volatiles and moisture during cooking and inhibits off-flavors from oxidation really important Technique  the proper equipment and some basic knowledge that food pathogens can multiply. Safely create  and modify cooking the myth of the “danger zone” of 40°F to 140°F is absurd.

Equipment
high quality vacuum sealed equipment, wrap the food in a high quality plastic wrap.
high quality digital thermometers temperature control is important for safe Sous-Vide cooking, circulating water baths.

Orange-Teriyaki Glaze Beef

Rinse and dry steak with a paper towel. season with salt and pepper. Vacuum

seal (and freeze until needed)

(Cook either very-rare 120°F, rare 125°F, medium-rare 130°F, or medium 140°F,)

Place vacuum sealed steak in a 131°F water bath for about 24 hours. the meat will have a

greenish-brown color after cooking which will disappear after searing.

Remove steak from vacuum bag, pat dry with a paper towel, and sear quickly with a blowtorch or in a pan with smoking oil. Transfer to plates. Drizzle little orange teriyaki glaze over steak and Sprinkle with sesame seed to serve.

Or rapidly chilled in an ice water bath either frozen or stored at below 38°F for three to four weeks until needed. did not reduce the quality of steak which was cooked sous vide.

Orange-Teriyaki Sauce Glaze

½ large red onion, sliced

1 ½ teaspoons minced ginger

1 cup can low sodium beef broth

¼ cup soy sauce

1 cup frozen orange juice concentrate, thawed

¼ cup sugar

In a saucepan coated lightly with oil over high heat, sauté the onions, ginger until soft, about 3 minutes. Add the orange juice, soy sauce and sugar bring to a simmer. Reduce by 50 percent over low heat, about 10 minutes. flavor and adjust seasonings.

Slow Cooked Pork Chop with Topped with Asian Bell Pepper Stir-Fry

brining the pork chops to break down some of the support structure of the muscle

fibers and to increase the water holding capacity of the meat (7% salt, 3% sugar water solution per 1 liter) in the refrigerator for two hour. Rinse, dry with paper towels and season with sea salt and coarse ground pepper. Then vacuum seal pork chops and place in a 131°F water bath for 12 hours. And frozen or refrigerated at below 38°F for up to three to four weeks until needed. Remove chop from vacuum bag, pat dry with a paper towel, then sear quickly with a blowtorch or in a pan with smoking vegetable oil. Transfer to plates. Spoon vegetables over pork chop and top with fresh cilantro to serve.

Asian Bell Pepper Stir-Fry

2 tablespoons Thai-style chili sauce

1 ½ tablespoons soy sauce

2 teaspoons balsamic vinegar

2 teaspoons grated peeled fresh ginger

1 ½ tablespoons vegetable oil, divided

1 medium onion, halved, sliced

2 medium red bell peppers, cut into

4 green onions, chopped

heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions.