Mini Lemon Cheesecakes Sous Vide

Tangy lemon cheesecake is one of my all-time favorite desserts. It’s always so light and refreshing after a big meal. I personally like lemon cheesecakes to taste strongly citrusy and zesty, so you can really taste that lemon flavor. I have never tried cheesecake in my SousVide Supreme and I was interested to see how it would taste. I followed my usual recipe for cheesecake, and made them in 6 individual ramekins. It was very straightforward and simple to put together. I placed the ramekins on a baking rack in the water oven and cooked them slowly—just as you would in … Read More

Chocolate and Peanut Butter Easter Bonbons

Luxury chocolate bonbons are a real treat. One of the main reasons that chocolate truffles taste so good is because professional chocolatiers use chocolate that is properly tempered. You can recognize chocolate that is tempered as it will make that distinctive snap when you bite into it. Tempered chocolate is also smooth and has a beautiful glossy finish. So, to make good quality chocolate bonbons at home, you really need to temper the chocolate first.  Tempering chocolate can be a tricky business, but the SousVide Supreme and its exact temperature control is a huge help when making tempered chocolate at home. … Read More

Spring Sunchokes

Sunchokes, also named Jerusalem artichokes, are not artichokes nor are they from Jerusalem. Native to North America, this tuber looks like a cross between a potato and ginger root. It is the root of a tall, perennial sunflower and can be eaten raw or cooked. When cooked it has a sweet and nutty artichoke-like flavor; when eaten raw it is crisp and akin to a water chestnut. This vegetable can be a bit finicky to cook, if left unattended, as it changes in texture quickly: one minute it’s firm and the next minute you’ll have a bowl of mush. Fear … Read More

Spring Pickling With SousVide Supreme

This spring we have a new trick up our sleeves! If you like pickling or you’re curious about the process, then you’ll be thrilled to try this timely technique with SousVide Supreme. No need to wait 24-72 hours for your pickles to cure, you will have a delightfully crunchy pickle in as little as 25 minutes and at most in an hour. How you might ask? Our water oven gently infuses vegetables with brine that in turn creates a quick pickle. Tender vegetables, such as spring asparagus, infuse in just 10 minutes in the SousVide Supreme and radishes or thickly … Read More

Sticky Toffee Pudding

Old fashioned sticky toffee pudding is a very classic British dessert. It’s rich, sticky, delicious and leaving you wanting more.. It’s best served warm, smothered with hot buttery toffee sauce. The pudding itself can be baked or steamed and is composed of a cake batter made with dates. When I think of decadent desserts, dates are not something that usually comes to mind; however, when dates are cooked slowly, they take on a sweet almost caramel flavor. So, while this pudding isn’t exactly health food, the dates do add some good nutritional value – just a little something to ease … Read More

Oscar Night: It’s a Wrap!

If you’re planning to gather with friends and family for an Academy Award viewing party, you want the suspense to be about whether Gravity or Philomena will win out over American Hustle, not whether your food will be delicious or disastrous!  Sous vide comes to the rescue as the Assistant to the Producer (you) to be sure it’s all cooked to perfection! We’ve put together some sous vide ideas for easy bites and finger foods–not to mention some tasty adult libations–that should make your evening red carpet ready! So, here are our nominees for… Best Appetizer in a Leading Role: … Read More

Sous Vide Chicken Kiev

With the Olympics just around the corner, it got me thinking about famous Russian dishes. Chicken Kiev was one of my favorite dishes when I was growing up. Crispy coated chicken with a garlic herb butter oozing from the center, it was always a treat, and a dish that took my mother a lot of time and effort to prepare. One of the main issues with chicken Kiev is ensuring the chicken is fully cooked. This is often difficult to decide as if you cut into the meat to check if it’s done you risk losing that precious butter sauce. … Read More

Sous Vide Steak with Béarnaise Sauce

There is no better way to impress the object of your affection this Valentine’s Day, than with a gourmet feast cooked by you in your own kitchen. This meltingly-tender, medium rare steak, served with a creamy rich béarnaise sauce could be just the recipe to win your loved one’s heart. If cooking gourmet food isn’t your forte, don’t worry, as the SousVide Supreme will do all hard work for you and make you look like a professional chef. You may know by now that cooking steaks sous vide is the very best way to achieve perfection and here’s why: the … Read More

Boeuf Bourguignon

The holidays are over; you’ve probably spent a fortune, and right now January is looking bleak. Don’t despair, as your SousVide Supreme can save you time, and still allow you to eat gourmet restaurant quality food at home. January can be a hard time of the year and for many of us there is bitter cold weather this time of year that makes us crave sustaining and comforting food that’s delicious and nourishing. I’ve looked to the French for inspiration for this hearty Boeuf Bourguignon. When I’ve made Boeuf Bourguignon in the past, I followed the traditional method: stewing it for hours … Read More

Sous Vide Overnight Oatmeal with Stewed Fruit Compote

It’s sometimes hard to get out of bed on those cold winter mornings. It’s even harder still to make time to cook a hot, nourishing breakfast. I am a big fan of oatmeal, but I often don’t have time for the hassle of oatmeal. I especially hate having to clean the saucepan after cooking oatmeal. It’s not hard work, but time is precious in the morning. So, I decided to experiment and see if I could use my SousVide Supreme to make oatmeal and a fruity topping the night before. That way, breakfast would be ready in a jiffy and there … Read More

New Recipes! 12 Days of Sous Vide Christmas

It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas! Poached Pears with Vanilla and Cardamom On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!   … Read More

Sous Vide Cooking Demonstrations in the UK

Come out to meet us at these upcoming SousVide Supreme Cooking Demonstrations in the UK: November 27-December 8, 2013 Learn all about sous vide cooking first-hand. Taste the sous vide difference! What: Sous Vide Tools presents cooking with SousVide Supreme Where: BBC Good Food Show Winter, NEC Birmingham When: November 27th -December 1st, 2013. 10am – 5pm     What: Master Chef finalist Andrew Kojima demonstrates sous vide Christmas Sous vide turkey and cranberries served all day! Where: Selfridges Cookshop, Stafford Centre, Manchester When: December 3rd, 2013. 10am – 6pm   What: Master Chef finalist Tom Rennolds demonstrates sous vide Christmas. Sous vide turkey and cranberries served all day! … Read More