Sous Vide Champagne-Citrus Vinegar

Anova Culinary

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Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 153F / 67.2C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).
  2. Twist the pieces of citrus peel to release the oils and place in a large zipper lock bag. Add the vinegar, lemon slice, orange slice, and sugar. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a cheesecloth-lined fine-mesh strainer into a clean bottle or jar with a lid. (You can add a piece of lemon or orange peel for presentation.)
  2. The infused vinegar will keep for up to six weeks in the fridge.