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Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
Sous Vide - Limoncello
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Limoncello was the first infused alcohol I ever made, and it is still one of my favorites. I recently brought some to my Italian mother-in-law and even she approved of it! The recipe involves infusing vodka with lemon peel and then mixing it with simple syrup. I recommend starting by adding only half the simple syrup and tasting it; that way you can make it as sweet or as strong as you want. This recipe also works well with limes, oranges, and other citrus for fun variations on the drink. Using the infused lemon vodka in a martini or mixed drink is also a great way to go!
Ingredients
For the Lemon Vodka
For the Simple Syrup
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Instructions
For the Lemon Vodka
- Preheat a water bath to
140°F . - Lightly scrub the outside of the lemons and remove the zest with a vegetable peeler or zester. Make sure little to no pith came off in the process, using a paring knife to remove any.
- Place the peels and vodka in a sous vide bag or canning jar, then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
- Prepare an ice bath with half ice and half water. Remove the bag or jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vodka infusion, discarding the solids.
For the Simple Syrup
- Combine the water and sugar in a pot and heat over medium-high heat, stirring occasionally until the sugar has completely dissolved.
- Remove from the heat and let cool. The simple syrup can be stored in the refrigerator for several weeks.
To Assemble
- Stir or blend the lemon vodka and simple syrup together and, ideally, let the mixture sit overnight in the refrigerator for the flavors to meld.
- It is now ready to use or can be stored in the refrigerator for several weeks.
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
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I made this in an instant Pot. Look it up online. Great stuff