Sous Vide Buttered Corn on the Cob 慢煮牛油粟米

My friend introduced me to sous vide corn on the cob in April. My first reaction was like, “why spend time cooking corn sous vide while it can be done in the microwave in two to three minutes?”. I finally gave it a try and my mind was blown! The corn was so tender, juicy and sweet. The vacuum sealing had retained all the juice and flavor of the corn. The garlicky butter all got absorbed. Sous vide corn on the cob is just the best corn I’ve ever had.
四月時朋友介紹EC做慢煮牛油粟米,聽罷即時反應是:“什麼?用微波爐煮熟粟米只要兩,三分鐘,為什麼要花時間慢煮呢?”後來終於試了,真的好香好甜哦!真空包裝確保粟米味道和水份絕不流失,牛油味完全滲透在粟米中,又有淡淡蒜蓉香,慢煮粟米實在是無得輸!

The Anova instruction says to cook fresh vegetables at 183°F/84℃. I am too impatient to wait for the water to preheat so I usually take hot water from my faucet and boil it over the stove to speed up the heating. You may realize that the bag of corn floats in water during cooking. My solution is to put a weight (like a large bowl or plate) on top to hold it down under the water.
Anova操作說明書說慢煮蔬菜的溫度是183°F/84℃,EC甚少有耐性等待慢煮棒慢慢加熱,因此多數是從水龍頭取熱水,用煮食爐加熱後再倒入連接慢煮棒的大鍋中。另外,粟米容易浮於水面,但只要放上重物如碟子或碗等便可把粟米壓在水中。


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Sous Vide Buttered Corn on the Cob
慢煮牛油粟米

Ingredients

4 ears of corn, husked, washed and patted dry
40 g unsalted butter
2 cloves of garlic, crushed (optional)
Salt and pepper to taste

材料

粟米(去皮洗淨抹乾) 四支
無鹽牛油 40克
蒜頭(去衣拍扁) 兩粒(可省略)
鹽和黑椒 各少許

Directions 做法

Place the sous vide precision cooker in a large pot of water. Preheat water to 183°F/84℃.
大煲內放水和慢煮棒並預熱至183°F/84℃。

While water is preheating, place ears of corn, butter, crushed garlic and salt inside a vacuum-seal bag and then vacuum seal (I divided them into two bags).
等待預熱時把粟米,牛油,蒜頭和鹽放在真空袋內並抽真空,EC把材料平均分配在兩個袋內。

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When water is ready, submerge the bags in the water and cook for 30 minutes. If the bags float up, weigh them down with a large bowl or plate.
預熱後加入粟米慢煮30分鐘,若粟米浮面可用碟或大碗等重物將粟米壓在水中。

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Remove corn from the bags and discard the garlic. Season with pepper and serve warm.
取出粟米並丟棄蒜頭,加黑椒調味後趁暖享用。

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If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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