Sous Vide Champagne-Citrus Vinegar
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 10
The peel of 2 lemons
The peel of 2 oranges
17 ounces (503 ml) champagne vinegar
1 thick slice lemon
1 thick slice orange
1 tablespoon granulated sugar
Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).
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.
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.)
The infused vinegar will keep for up to six weeks in the fridge.