Use and Care Manual

SOUS VIDE RECIPES (cont.)
Finishing the turkey, preheat the oven to bake at 350 F. Remove the turkey from the
pouch and move to a roasting pan with a raised rack. Set aside the cooking liquid.
Roast the turkey within the oven for 1 hour 30 minutes until the skin is golden. Use the
set aside liquid to make a savory gravy. Reheat in a sauce pan over medium heat, and
simmer until desired thickness.
MAPLE BOURBON SALMON & CADIED PECANS
2 large salmon fillets
1/2 cup pure maple syrup
1/4 cup bourbon
1/2 cup orange juice, divided in half
Salt and pepper
¼ cup pecans chopped
pinch of salt
Season the salmon with salt and pepper. Place salmon fillets into a vacuum seal bag.
Add 1/4 cup of the orange juice. Vacuum seal bag making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
10 minutes or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the turkey into the water bath.
Meanwhile, you can prepare the bourbon sauce and the candied pecans. In a saucepan,
combine the maple syrup, bourbon and remaining 1/2 cup of orange juice. Heat on low
and bring to a simmer until sauce has thickened. Add the chopped pecans and pinch of
salt and stir. Set aside and keep warm.
When cooking is complete, Remove the salmon from the bag (discard the cooking
juices). Pat dry, and season with salt and pepper again. Brown the salmon with a butane
torch or on a hot iron skillet for 5 minutes. Serve with the maple bourbon sauce and
pecans.
CILANTRO LIME OCTOPUS
1-1.5 lbs of fresh octopus tentacles
1 tbsp olive oil
Salt and pepper to taste
Cilantro Lime Chimichurri
2-3 cups fresh cilantro
1 cup extra virgin olive oil
Juice of 1/2 lime
Juice of 1/2 lemon
1 tsp fresh garlic
1/2 fresh jalapeño pepper
Salt and pepper to taste
Season the octopus with salt and pepper and place in a large vacuum seal bag with the
tbsp of olive oil. Vacuum seal bag making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
4 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the turkey into the water bath.
Meanwhile, for the chimichurri sauce, place all ingredients into a food processor and
blend until smooth.Season with salt and pepper to taste. After cooking is complete,
remove the tentacles from the bag and pat dry. The octopus will have turned a deep
purple and shrunk in size by a quarter.
Heat an indoor or outdoor grill until it starts to smoke and grill the tentacles on each side
for 30 seconds, or until slightly charred on both sides.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
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