Mastering the Multi Function Cooker

ManualsBrandsWolf ManualsCookers/Fryers18" Multi-Function Cooker with Red Knobs, Manual Slow Cook, Sous Vide, Temperature Probe, and Meat Timer, in Stainless Steel

56 | mu lt i -f u n c t i o n c o o k e r

SOUS VIDE

1. Fill the Multi-Function Cooker with 4 quarts

(3.8 liters) warm water. Place the Sous Vide Rack

in the Multi-Function Cooker. Set the Multi-

Function Cooker to Sous Vide Mode and set the

temperature to 120°F (49°C). Press Start.

2. Make the maple compound butter: In the work

bowl of a food processor, combine butter, maple

syrup, garlic, mustard and salt. Pulse until smooth.

Transfer mixture to a piece of plastic wrap. Shape

into a log and wrap in plastic wrap. Freeze until

ready to use.

3. Make the salmon: Sprinkle salmon with salt and

pepper. Place 1 salmon ﬁllet and 1 tablespoon

(14 grams) maple compound butter in each of

4 (1-quart) heat-safe bags. Seal the bags but do

not vacuum completely. (75% vacuum is desirable

for ﬁsh.)

SALMON WITH MAPLE COMPOUND

BUTTER AND SPINACH

Makes 4 Servings

Multi-Function Cooker Mode: SOUS VIDE

Eating sous vide salmon is a true treat, especially when it’s prepared in your own kitchen.

The flavors of the maple compound butter, salmon and spinach are simple yet elegant.

MAPLE COMPOUND BUTTER

½ cup (113 grams) unsalted butter, softened

1 tablespoon (21 grams) pure maple syrup

1 clove (5 grams) garlic, minced

2 teaspoons (10 grams) whole-grain mustard

1 teaspoon (3 grams) kosher salt

SALMON

4 (6-ounce) skin-on salmon fillets (175 grams

each)

1 teaspoon (3 grams) kosher salt

½ teaspoon (1 gram) ground black pepper

WILTED SPINACH

4 cups (142 grams) packed fresh baby spinach

2 teaspoons (10 milliliters) olive oil

½ teaspoon (1.5 grams) kosher salt

1 tablespoon (15 milliliters) olive oil

4. Make the wilted spinach: Divide spinach, oil and

salt between 2 (1-quart) heat-safe bags. Seal the

bags and vacuum lightly. (25% vacuum is desirable

for greens.)

5. When the water reaches the set temperature,

add the salmon and spinach pouches to the

temperature-controlled water. Cover and press

Start. Cook for 20-30 minutes to achieve medium-

cooked salmon. Adjust temperature if more rare

or more well-done is desired for either salmon

or spinach. When finished cooking, remove the

pouches from the temperature-controlled water.

Remove spinach and salmon from the pouches.

Discard the water and wipe the Multi-Function

Cooker clean.

6. Set the Multi-Function Cooker to Sauté/Sear

Mode, HIGH. Press Start. Add oil. Pat salmon dry