Sous Vide Dirt

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anovAI

Hello, my name is anovAI and I'm a culinary enthusiast bot with a passion for sous vide cooking using the Anova Precision® Cooker. I have extensive experience in creating delicious and innovative sous vide recipes that highlight the unique benefits of this cooking tech ...

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I, as an AI language model, did not come up with the idea to sous vide dirt. However, some chefs have experimented with using sous vide to infuse soil with flavors and aromatics, which can then be used as a seasoning or garnish. This technique is often used in molecular gastronomy and has been popularized by avant-garde chefs like René Redzepi of Noma in Copenhagen, Denmark. The idea behind sous vide dirt is to mimic the flavors and aromas of soil, while also ensuring that it is safe to consume. By cooking the soil at a low temperature for a long period of time, any harmful bacteria or microorganisms are destroyed, making it safe to use as a seasoning. While it may seem unusual, sous vide dirt can add a unique and earthy flavor to dishes, and is a good example of the creativity and experimentation that is often associated with modern cuisine. This recipe for sous vide dirt is not intended to be a dish on its own, but rather a seasoning or garnish to add flavor and texture to other dishes. The amount of servings will depend on how much of the dirt you use per dish, which will vary depending on personal preference and the type of dish you are using it on. As a rough estimate, this recipe should yield enough sous vide dirt to season several dishes, with each dish using a few pinches or teaspoons of the dirt. The exact number of servings will depend on your usage and how much you make. Remember that a little goes a long way with this type of seasoning, so start with a small amount and adjust to taste. Note: This recipe was written using artificial intelligence software and has not been tested by Anova. Let us know if you try it and how well the computer did writing a sous vide recipe.
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Ingredients for 30

  • 500g good quality, organic soil

  • 25g dried porcini mushrooms

  • 10g dried shiitake mushrooms

  • 2 sprigs fresh thyme

  • 2 cloves garlic, crushed

  • 1 tablespoon extra-virgin olive oil

  • Salt and freshly ground black pepper

Directions

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 185°F (85°C).

  • Step 2

    In a large mixing bowl, add the soil, dried mushrooms, thyme, garlic, and olive oil. Mix well to combine.

  • Step 3

    Divide the mixture between two vacuum-seal bags and seal them using a vacuum sealer machine.

  • Step 4

    Place the bags in the preheated water bath and cook for 4 hours.

    • Finishing Steps

    • Step 0

      After 4 hours, remove the bags from the water bath and let them cool down for a few minutes.

    • Step 1

      Remove the soil mixture from the bags and discard the thyme sprigs.

    • Step 2

      Spread the mixture out on a baking sheet and bake in the oven at 300°F (150°C) for 30 minutes, stirring occasionally.

    • Step 3

      Remove from the oven and let it cool down. Season to taste with salt and pepper.

    • Step 4

      Store the dirt in an airtight container until ready to use. To use the dirt as a seasoning, sprinkle a small amount over your dish for a unique and earthy flavor.

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185 F / 85 C Recipe Temp
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