Low-temperature and slow-cooking recipes

I think what I have today can be a discovery for many. I don't bring a single recipe, but a full menu with recipes made in a low-temperature pot. I hope you really enjoy this delicious vegetable frittata, a beef with creamy mushroom sauce and for dessert a very smooth and delicious crème brûlée.

The result of these recipes is possible thanks to low-temperature cooking provided by the Sous-Vide and slow cooking by WMF, a machine that has pleasantly surprised me.

The first time I used it I was amazed by how it works. It's such an easy to use device, it takes so little time and gives you so much! It allows you to prepare all kinds of foods like meat, fish, vegetables, eggs, desserts... at a very precise temperature.

With the WMF Sous-Vide you can cook in several ways:

• with vacuum cooking bags (by submerging the food in hot water, doing vacuum cooking);
• placing the food in airtight jars, and submerging them in the water as well;
• or as if you were cooking in a bain-marie in the container that the Sous-Vide machine itself includes (the Slow Cook accessory for slow cooking). You fill the basket with meats and vegetables, and put it into the machine.

It's wonderful to cook there! The hot water surrounding the tray heats and cooks what you have in it. Gradually, progressively, never raising the temperature too much (at most up to 90º), and retaining all the flavor and properties of the foods.

I had been looking for a machine for a long time that would allow me to cook healthily, but that would also respect the properties and nutrients of the foods. Who wouldn't want to cook tastier, more aromatic dishes without losing vitamins and minerals and maintaining full control over cooking temperature?

With this machine I feel that when I cook I do it in the healthiest and tastiest way possible. It's one of the most effective kitchen appliances I've come across lately! I encourage you to try it and I'm sure you will fall in love with it. And if not, you'll tell me. Take note of this menu, it's finger-licking good.

Sous-Vide and slow cooking by WMF

Vegetable frittata in a jar

Ingredients

• 4 empty jam jars with lids
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 small red onion
• 1 cs chopped parsley
• 150 g fresh goat cheese
• 6 eggs
• Salt
• Cayenne pepper
• 4 cs olive oil

Preparation

1. Preheat the low-temperature cooking machine to 80º C and fill the slow-cooking accessory with 2 cm of water.
2. Wash, dry and clean the vegetables, removing the core of the zucchini. Chop them finely.
3. Heat a pan with the olive oil and gently fry the vegetables for a few minutes.
4. Season with salt and pepper and add the chopped parsley. Mix well and distribute the mixture evenly among the jam jars.
5. Blend the eggs and the goat cheese with a mixer until you get a homogeneous paste. Season with salt and cayenne pepper and distribute it among the jam jars.
6. Close the jars and cook them for about 60 minutes in the slow-cooking accessory, as if you were doing a bain-marie in the slow cook accessory.
7. After the hour, the egg will be set and the frittata ready. You can now serve these delicious little jars of Vegetable Frittata or take them to work!

Beef with creamy chanterelle sauce and Spaetzle

(Presentation photo at the end of the post.)

Ingredients

For the beef:

• ½ beef rump (approx. 600 g)
• A little salt
• 1 Tbsp clarified butter

For the creamy chanterelle sauce

• 250 g chanterelles
• 1 small onion
• ½ tbsp butter
• ½ tbsp olive oil
• 100 ml beef broth
• 250 ml cooking cream
• 2 tbsp chopped parsley
• Pepper
• Salt
• Sugar

For the Spaetzle*

• 3 medium eggs
• 150 g flour
• Salt
• Pepper

• Nutmeg

Preparation

1. Fill with water the WMF slow-cooking machine and preheat it to 55º C. Meanwhile, also heat a pan over medium heat.
2. Rinse the beef with cold water and dry it carefully. Add a few spoonfuls of oil to the pan and sear the meat quickly on both sides. Let it cool and then vacuum-seal it together with the clarified butter (with the help of a vacuum sealer).
3. Place the vacuum bags in the slow-cooking machine. Cook it for 3 hours.
4. Peel and finely chop the onion, clean the chanterelles and cut them in half if they are large.
5. Heat the butter and olive oil in a pan and fry the chanterelles for 3 or 4 minutes, until browned.
6. Add the onions and fry for 2 more minutes. Season with salt and pepper and pour in the beef broth and the cream until it boils over medium heat. Let it boil for 5 minutes. Season again to taste.
7. For the spaetzle, put the flour in a bowl, add salt, pepper and nutmeg. Add the beaten eggs and stir with a spoon from the inside out, until you obtain a homogeneous dough.
8. In a pot, bring 2 liters of water with plenty of salt to a boil.
9. Pour the spaetzle batter directly into the boiling water using a spaetzle press. When the spaetzle are cooked, remove them with a slotted spoon. Rinse them in cold water and drain them well using a colander.
10. Heat a pan, remove the cooked beef from the vacuum bag, fry it with a little butter and then slice it. Quickly fry the spaetzle with the butter to heat them again.
11. Plate the beef rump and the spaetzle, covering them with the creamy chanterelle sauce. Finally, you can garnish with chopped parsley on top. Enjoy!

Crème brûlée

Ingredients

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

Preparation

1. Preheat the WMF slow-cooking machine with the slow-cooking accessory to 90º C, and add 1 cm of water to the reservoir.
2. In a saucepan, add the milk, cream, sugar and the vanilla pod 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. Stir continuously so the egg does not curdle.
5. Pass through a sieve and distribute the custard among the 4 jam jars. Close the jars with their lids and place them in the slow-cooking accessory for 60 minutes.
6. Remove the jars and let them cool.
7. Before serving, add brown sugar on top and caramelize them using a blowtorch.

Suggested presentation of the beef with creamy chanterelle sauce and spaetzle and presentation of the Crème brûlée