Monday, December 19, 2016

Sous vide apples

A slightly different treat today - I'm marrying one of the "new" cooking techniques (sous vide, literally "under vacuum") with the oldest diet on Earth!  I have a couple of different sous vide rigs - a Dorkfood DSV (that turns your crockpot into a sous vide rig) and an Anova immersion circulator.  (As usual, I receive NO compensation or dispensation from anyone I may link to - I paid for both of these, fair and square.)

Sous vide cooking is pretty simple, really - you put food and seasonings in a food-safe plastic bag, remove all of the air (or at least as much as you can), and immerse it in water that's at the temperature you want the food to be at and leave it there until it's at the correct temperature, through and through.

In this case, we're doing apple slices with cinnamon, butter, and honey - it goes great in a bowl on its own, but if you can find some paleo-friendly ice cream (I've had some coconut ice cream that wasn't bad), it would be AMAZING...


  • Four apples (I use Granny Smith)
  • 2 Tbsp butter
  • 1 Tbsp honey (or use "spoonable stevia" or some other paleo-friendly sweetener)
  • 1/4 tsp ground cinnamon
  1. Set your sous vide rig to 85C / 185F.
  2. Peel, core, and section the apples.
  3. Put all of the ingredients into a food-safe plastic pouch (like a Zip-loc(tm) bag) and shake well to distribute everything evenly.
  4. Remove as much of the air as you can from the bag (one of the best ways to do this is to put the bag under water, *almost* to the lip, and then zip it closed) - or if you've got your own vacuum sealer, go nuts!  Try to make sure that the apple slices are in a single layer to help speed the cooking.
  5. Immerse in the water bath and leave it there for 30 to 40 minutes.
  6. Serve and enjoy!

No comments:

Post a Comment