Complete menu with the WMF Sous-Vide and Slow-Cooking Pot

Today you're in luck! I don't bring one recipe, but three: a complete, delicious menu, preparing all three dishes with a cooking machine that has amazed me from the first moment. Are you curious to see what you can do with a machine Sous-Vide and slow cooking?

This is an ideal menu to finish summer and start thinking about returning to routine. Ains..., welcome autumn! For a starter we propose eggplants with burrata, tomatoes and arugula, a simple but complete dish. For the main course, ribs with oriental salad (you'll see what meat you get by cooking it slowly!). And for dessert, the traditional Crème Brûlée. What a combination, right? To me it seems like a very complete menu, full of energy and flavor.

One of the things I like most about this menu is that it is made with the WMF Sous-Vide and slow cooking pot. The first time I used it I was really surprised by how it works. It's such an easy-to-use appliance, it takes so little prep time and gives you so much! It allows you to prepare all kinds of foods like meat, fish, vegetables, eggs at a very precise temperature... All while retaining in the food itself all its properties and flavor.

What is low-temperature cooking?

Low-temperature cooking is a culinary technique in which you cook foods, but instead of doing it quickly at high temperatures, you do it with extended periods while maintaining a constant temperature throughout that time. We're talking about cooking that can range from 10 minutes (for foods you might otherwise make in one using other techniques) to 30 hours (and more!) in the case of red meats.

The great advantages of slow cooking is that much of the connective tissue in the meat gelatinizes, passing into the liquid and sauce of the stew. That change makes the flavor of the dish you obtain truly intense, as well as its texture.

With this type of cooking, being so gentle (you really cook at very low temperatures, usually from 60 to 90 degrees), you achieve that vitamins and certain nutrients are better preserved, making the foods very nutritious and tasty.

To carry out this type of cooking, precise electric devices are used in terms of temperature, and also designed to consume very little energy during that process. In our case, we propose the WMF sous-vide and slow cooking machine, which allows that slow cooking by immersion in water, and also has an accessory to cook in a water bath at low temperature.

WMF Sous-Vide and slow cooking pot

Eggplants with burrata, tomato and arugula salad

Ingredients

• 1 eggplant
• Olive oil
• Lemon zest
• Oriental spice mix
• 1 burrata (200 g)
• 6 cherry tomatoes
• 60 g of arugula
• 20 g of pine nuts
• 50 ml of dark balsamic vinegar
• Salt
• Pepper
• Sugar
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 small crushed garlic clove

Preparation

1. Fill the WMF Sous-Vide cooker with water and preheat it to 85º C.
2. Wash and dry the eggplant. Cut it into slices about 1.5 cm thick, season with salt and oriental spices, vacuum pack it with the lemon zest and olive oil and cook it for 30 minutes in the sous-vide pot.
3. Toast the pine nuts carefully in a pan, without adding any fat.
4. Wash and dry the arugula, pour boiling water over the cherry tomatoes and peel them carefully.
5. Fry the cooked eggplant slices in a pan, add the cherry tomatoes and the thyme, rosemary and garlic. Place it in the center of a plate.
6. Dress the arugula with olive oil, balsamic vinegar, salt, pepper and sugar, and distribute it over the eggplant.
7. Break the burrata with your hands into small pieces and distribute them over the salad along with the pine nuts.

Ribs with aromatic oriental salad

Ingredients

For the Spare Ribs (for the ribs)

• Pork ribs (800 g)
• 1/2 tablespoon sweet paprika
• 1/4 tablespoon smoked salt
• 1/4 tablespoon brown sugar
• 1/4 tablespoon chili powder
• 1/4 tablespoon cumin
• Teaspoon ground black pepper
• 1/4 tablespoon garlic powder
• 3 tablespoons barbecue sauce

For the aromatic oriental salad

• 100 g of carrots
• 50 g of sliced almonds
• 30 g of Corinth raisins
• 200 g of red cabbage
• 1 garlic clove
• 50 ml of white wine vinegar
• 2 tablespoons olive oil
• Parsley
• Coriander
• Mint
• Salt
• Pepper
• Sugar
• Cayenne powder

WMF vacuum cooking bags

Preparation

1. Fill with water the WMF Sous-Vide cooker and preheat it to 67º C.
2. Wash the pork ribs and dry them carefully with kitchen paper. Add the spices rubbing them in with your fingers, vacuum pack and cook for 30 hours in the Sous-vide pot, at that low temperature of 67º.
3. Next, heat the oven to 180º C, remove the cooked ribs from the bag, reserving the sauce, and place them on a rack.
4. Mix the sauce with the barbecue sauce, and boil it in a saucepan or pan until reduced by half (you will intensify its flavor).
5. Finally, cover the ribs with sauce and cook in the preheated oven for 20 minutes.
6. Peel and grate the carrots. Remove the outer leaves of the red cabbage and cut the rest into thin strips. Chop the Corinth raisins and the aromatic herbs.
7. Toast the sliced almonds carefully in a pan without adding any fat, until they brown. Mix all the ingredients by hand in a bowl with the salt, pepper, sugar and cayenne.
8. Add the white wine vinegar and olive oil and mix again.
9. Plate the salad, separate the ribs with the help of a knife and serve immediately.

Crème brûlée

Ingredients

• 45 empty jam jars with lids
• 150 ml of cream
• 150 ml of milk
• 25 g of sugar
• ¼ of a vanilla pod
• 2 eggs
• 1 egg yolk
• 20 g of sugar
• 40 g of sugar

Kitchen Craft torch and two serving suggestions for the Crème Brûlée

Preparation

1. Preheat the WMF Sous-Vide cooker with the slow cooking accessory to 90º C and add 1 cm of water to the reservoir.
2. Add the milk, cream, sugar and vanilla pod to a saucepan and bring to a boil.
3. Mix the eggs, the egg yolk and the sugar.
4. Carefully add the hot milk and cream mixture to the egg mixture.
5. Pass through a sieve and distribute among the 4 jam jars, close the lid and place them in the slow cooking accessory for 60 minutes.
6. Remove the jars and let them cool.
7. Before serving, sprinkle brown sugar on top and caramelize it using a torch.