1 pound (456 g) cream cheese, cubed
2 ounces (57 g) Smoked Gouda, grated
4 ounces (120 ml) Firestone Union Jack IPA (or your favorite)
1/2 cup (25 g) young spinach leaves, washed and chopped
1/2 medium red bell pepper, stem removed, seeded and diced, adding a little more for garnish if desired
1 clove of garlic, peeled and pressed
1 tablespoon (15 ml) Dijon . mustard
1 teaspoon (5 ml) Herbes de Provence
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) white pepper
1 bagel or use chips, toast, or chicharrones for dipping
Fill and preheat BioloMix Sous Vide to 180F/82C.
In a small saucepan, boil the pale beer for a few minutes to remove the alcohol and let it cool.
Place all ingredients (except those for serving) into a small zip-lock cooking bag (quart / 0.9 liter).
Use the displacement method (Archimedes Principle) to remove the air from the bag and lock the seal.
Submerge bag and cook for 30 minutes to 1 hour, until cheese is completely melted. Continuously remove the bag from the basin of water and massage the contents of the bag to combine and return the bag to the basin of water.
Using a bread knife, remove the top of the loaf, if using, and hollow out the center to form a bread bowl. Tear the bread inside into bite-sized pieces for dipping.
When completely melted, pour into bread bowl or serving plate and top with red pepper garnish for color; Serve with toast, crostini, toast, or fries. Or enjoy tortilla chips with your favorite accompaniment to nachos. (Hint: Use what you need to serve and leave the rest in the oven, in its zip bag, to keep warm without developing ‘skin’!)