{"id":573,"date":"2017-01-18T09:33:00","date_gmt":"2017-01-18T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=573"},"modified":"2017-01-18T09:33:00","modified_gmt":"2017-01-18T09:33:00","slug":"compound-butters-are-sous-vide-cookings-best-friend","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=573","title":{"rendered":"Compound Butter Is Sous Vide Cooking’s Best Friend"},"content":{"rendered":"

As I learn to get the best results from my new Joule Sous Vide<\/a>\"\" circulator, I check a number of sites and recommendations for each new item I cook. Often a writer will recommend marinating or adding oil and herbs to the cooking bag with meat or fish.<\/p>\n

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Sometimes a plan calls for searing with herbs and butter as in this guide for Butter-Basted Sous Vide Halibut<\/a> from one of my food mentors Kenji Alt-Lopes over on Serious Eats.<\/p>\n

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It dawned on me that a lot of the time I spend preparing a bag of goodies for their sous vide bath includes using a Microplane<\/a>\"\" or chopping ingredients to add to the bag or to use in the final sear in my trusty cast iron skillet<\/a>\"\".<\/p>\n

Compound Butter is a Sous Vide Winner!<\/h2>\n

Kenji's recipe inspired me to make a compound butter<\/a> of parsley, thyme, lemon zest, salt, pepper, and unsalted butter. I melted a bit in the microwave and mixed it with olive oil to add to the sous vide bag with the halibut. Another chunk was added to the pan when I was searing. As this melted, I tipped the pan and spooned the buttery m\u00e9lange over the fish. The rest of the batch was popped into the freezer.<\/p>\n

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You can use a food processor to mix the flavor agents into your butter, but unless I'm making a large batch, I just mince my flavors together and use a fork to blend them into the butter right on my cutting board<\/a>.<\/p>\n

This technique not only allows you to prepare a bunch of small batches with different flavors, but it also makes cleanup a lot easier.<\/p>\n

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Form a log with the butter you are not going to use.<\/p>\n

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Wrap it, label it, and pop it in the freezer for your next sous vide adventure. With a selection of compound butters in your freezer, your next sous vide dish will take even less prep time. 
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What's on your Food Lover's shopping list? <\/em><\/span><\/p>\n