March Newsletter 2019

Welcome to the March Newsletter from the team at Home Sous Vide.

March is a great season changing month. Though we experience some lingering hot weather, we can enjoy the change in the air at night and the more bearable day temperatures. For most of us in Australia it is the time to think about planting those lovely hearty vegetables that will be ready for the winter harvest – broad beans, beetroots, cabbage, carrots, cauliflower, leek, parsnip, potatoes, silver beet, swede and turnips.

Autumn is also time for new season fruits to enter the market. Apples, Pears, Quinces and Rhubarb really shine when cooked Sous Vide. So let’s celebrate Autumn and all it has to offer!

In this issue:

  • Clifton Food Range Immersion Circulator – A peek into the commercial kitchen
  • Produce of the Month – Scrumptious Pears – The Gift of the Gods!
  • In the Kitchen – White Wine Poached Pears

Clifton Immersion Circulator

Extending the kitchen capacity with limited space

You know the saying… the proof is in the pudding. Well that is certainly the case with this Immersion Circulator. The Clifton Immersion Circulator has been around for many years and continues to stand the test of time as a quality unit fully made in the UK.

For all of you home users, this unit is the kind of sous vide chosen by chefs to extend their kitchen and cooking capacity. Other than the temperature accuracy of ± 0.05°C that is expected from a sous vide appliance of this calibre, this unit has a few simple features that really enhance its longevity.

Firstly, the clamp is specially designed to be able to fit a stainless steel tray commonly used in the commercial kitchen. When paired with the right lid, it creates a robust bath system that can be used over and over again.

Secondly, the circulator also has a feature that is missing in many other commercial units – an easy grip handle! When chefs lift circulators they are often time pressed, have wet hands, or the circulator itself is slippery due to the hot kitchen environment. In our experience these common scenarios are a recipe for disaster if the unit is accidentally dropped. The handle is a great safeguard against dropsy fingers!

The Clifton Immersion Circulator is a great solution for chefs who want portability or have limited space in the kitchen.

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Produce Highlight

Scrumptious Pears – The Gift of the Gods!

In Australia we are blessed to have a near all year round pear season. Typically the year begins in March with the new season Beurré Bosc and Winter Nelis making their first appearances. According to Apal (Apple and Pear Australia Limited) there are around eight varieties in all that we see in our fruit shops throughout the year.

  • Beurré Bosc
  • Corella Forelle
  • Josephine de Malines
  • Packham’s Triumph
  • Red Anjou
  • Red Sensation
  • Williams’ Bon Chretien
  • Winter Nelis

Each has their own flavour and texture and while they are all great for eating fresh or adding to a salad, some are better for cooking than others. Generally speaking, the firmer fleshed sweeter varieties of Beurré Bosc, Packham, Williams’ Bon Chretien and Winter Nelis are the best for baking and poaching.
We love to sous vide our Pears. The gentle nature and control of sous vide cooking means that you can choose any variety in accordance with your flavour preference.

So next time you are in the supermarket, don’t pass by without picking up some pears. Rediscover why the pear has on many occasions been titled the ‘Gift of the Gods’!

In the Kitchen

White Wine Poached Pears

Poached Pears in White Wine is a special dessert. They’re super healthy, low fat, and absolutely delicious to eat. So everyone can enjoy them, which is possibly why they are a mainstay on many restaurant menus.

Pears are one of the best fruits to sous vide as the flesh stays firm, so the pear keeps its shape. With so many pear varieties to choose from, you can aim for a slightly different flavour and texture each time you try the recipe.

Of course you can eat the pear on its own, or finish with your own favourite accompaniment. Try with a crumble on the side, or sprinkled with toasted hazelnuts. Maybe a chocolate mousse accompaniment or a warm custard drizzled over topped with caramel shards. Or you could add a scoop of vanilla ice-cream to make it an old classic too!

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