How to Make a Restaurant Sous Vide Meal at Home Using a CodloJanuary 18, 2020
- Jason DrilonWords
Not all of us are chefs. Personally, I neither had the means nor the time to fully devote myself to a career in the culinary arts. But what I DID have is a keen interest in food and cooking. And thanks to the Food Network and the Internet, I’ve been able to pick up a few tips and techniques along to the way to help me prep, process and cook some decent meals—some approaching (I’d like to think) those you’d get at restaurants.
This won’t happen overnight, though. Through experimentation, constant tinkering and yes, more than enough epic failures, you too, can make a meal that (hopefully) could be worth serving in a restaurant.
So roll up those sleeves, put your apron on and keep an open mind, because today we’re cooking some Sous Vide Ribeye with Red Wine/Shallot Reduction!
We’ve all seen the term hyped on the web and local menus: 24-hour this, 48-hour that—but what is sous vide? Simply put, sous vide is a professional cooking technique that uses four basic things: 1.) consistent cooking temperature 2.) a sealed vacuum environment 3.) a water bath and 4.) time.
When all of these things come together, chefs can remove the unpredictability of cooking meat and proteins when using normal methods like grilling, pan searing and oven roasting. There is a very, very fine line between undercooked and well done. Sous vide lets you hit that sweet spot, every single time.
That, and meats get crazy tender.
The price of such using such a technique was once reserved for restaurant kitchens and pro chefs, with sous vide circulators starting in the high PHP 20,000 price point, excluding industrial food vacuum sealers. Thankfully, recent home innovations have come out now make it possible to bring sous vide into your home. There are now price points for every home chef wanting to get into the sous vide game. Various manufacturers like Nomiku, Sansaire and the Anova have sous vide gadgets that start at US$150.00 and above. I chose a relatively cheaper Codlo, a project that I chanced upon as a Kickstarter project in late 2013. At about US$ 99.00, the Codlo only needed a rice cooker or slow cooker to aid it.
Don’t get me wrong—when it comes to steak, I’m more of a salt-and-pepper type of guy. But in the interest of being classy, I tried my hand at making a restaurant-quality sauce. In this case, I cribbed a recipe from Gordon Ramsay via the BBC Food website. It’s a classic sauce that doesn’t require too many ingredients. Get The Recipe
*On a side note, it was in the course of preparing this article that I found out shallots were locally known as Sibuyas Tagalog. See? You learn a new thing every day!
Let’s Get Cooking!
The key part of this recipe is preparing the meat for sous vide, which basically means sealing it in a food-safe zip bag and placing it in a water bath.
…aaaand you’re done! Pair with your favorite bottle of wine and hopefully, a person willing to partake in your culinary experiment. And don’t forget to upload it to Instagram.