My idea for butter poached meat using a Sous Vide Supreme was refined by the chefs at French Laundry when Patti and I ate dinner there last week. After some testing time, I can give you the method:
- Preheat the Sous Vide Supreme to a temperature between 120 and 140 degrees F, depending on the meat that you’re cooking (rabbit, pork, beef, etc.).
- Make a Beurre monté on the stove. To cook one chop, we’re using 1 lb of butter.
- Once the Beurre monté is emulsified and at least the temperature of the SVS water, place it in a microwave-safe cooking vessel with a water tight lid, such as BPA free tupperware-like container or a Pyrex container.
- Add the meat to the container. Make certain that the liquid adequately covers the meat, even at a slight angle. Add other seasonings or herbs. Shut the lid.
- Place the container in the SVS water and submerge it as much as possible. If desired, place a brick over it to hold it under the water.
- Cook the meat as you normally would in the SVS. The butter will remain at the temperature of the water.
Note: I take no responsibility for your outcomes with this recipe.
