16 Christmas Sous Vide Recipes from Around the World

The celebration of Christmas occurs all over the world and it seems that no matter what the longitude or latitude may be, the occasion always involves feasting. Culinary Christmas traditions vary widely depending on the culture, with favored recipes handed down from generation to generation. We thought it would be both interesting and illuminating to explore how the holiday is made merrier in various corners of the globe and a boat load of fun to try our hand at preparing the traditional fare of other countries with a modern sous vide twist. We invite you to join us on a … Read More

Interview: Jack Lucas MasterChef UK Finalist

At just 21, Jack Lucas took the culinary television world in the UK by storm with his good looks and boyish charm.  On a path that is somewhat unusual — from 1st Class Honors at Exeter University (in Geography, no less!) to finalist on MasterChef UK in one giant step–it looks like his culinary star is most definitely on the rise.  We were thrilled that he could recently take time out of a very busy schedule to chat with us about the world of sous vide cooking.  Here’s Jack’s take on it… SVS: We first came across you as a … Read More

Interview: Chef Nathan Green

In our continuing series of interviews with some of the great chefs around the globe, who have embraced sous vide cooking, we bring you: Executive Chef Nathan Green, 22 Ships, Hong Kong SVS: How and when in your career did you first come across sous vide cooking? NG: I first began using sous vide techniques in 2004 whilst working with Adam Byatt at Thyme and later in 2006 at Arbutus with Anthony Demetre. I found sous vide interesting because it allowed us to serve many guests whilst maintaining consistency. SVS: Do you feel that sous vide cooking is a good … Read More

An Interview with Rebecca Gwynne: UK Food Blogger and Busy Mum

Rebecca Gwynne, a busy mum of two young daughters, writes the popular UK foodie/music/parenting blog called Munchies and Munchkins.  With the back-to-school season fast approaching, she kindly agreed to visit with us to share some insights into how to feed a growing young family well.  So all you busy Mums and Dads out there, facing the same return to the annual routine, take a minute now to discover what she’s learned about how the technique of sous vide cooking with our SousVide Supreme water oven makes that process easier and more convenient for her. She shares her thoughts and her … Read More

Sous Vide Mint Chip Gelato

By now, I’ve made a few ice-cream bases in my SousVide Supreme and have had great success with them all – my favorites being the peach ice-cream, and crème brulee ice-cream. Making a custard base in the SousVide Supreme is so much easier than making custard on a stove top. By making it in the SousVide Supreme you can simply put the ingredients in a pouch, drop it in the preheated water oven at the correct temperature and go do something else for an hour.  It’s totally hands off and it won’t scorch, clump, or curdle as it would on … Read More

Smoking and Sous Vide: The Great Debate

Among the many benefits of cooking foods sous vide and finishing on the grill–flavor, tenderness, convenience, enjoying your own party–one missing ingredient for serious barbecue devotees is the deep smoky flavor in barbecued foods when they visit the grill only for a quick surface sear. We’re fans of smoky goodness, too, so we were determined to find a way (or ways) that we could impart the complex flavors of smoke to sous vide cooked meats and fish, but not wind up with an overcooked end product. We didn’t want to undermine the whole point of sous vide perfection in these … Read More

Beer Making, Sous Vide Style

We’re always on the lookout for novel and interesting ways to use our SousVide Supreme water ovens, so a recent article by Christopher Staten in Draft Magazine detailing a sous vide technique for making beer did not go unnoticed! Needless to say, we were maximally intrigued. So we reached out to the author, who kindly put us in touch with the man whose magic he’d chronicled, Karlos Knott, the head brewer at Bayou Teche Brewery. (Their Cajun brewery is situated on the family farm in Acadiana and was named by Southern Living magazine as the best brewery in Louisiana.) In a … Read More

Asparagus and Feta Flan

In hot, summery weather, I always crave meals that are both light and tasty. This recipe for a summer flan is perfect as a simple lunch, served with a fresh green salad.  It’s essentially a quiche without  the pastry, so it’s ideal if you are gluten-free or just trying to cut down on wheat. I cook these flans in my SousVide Supreme, using the water oven as a bain marie. By cooking the flans this way, I know the eggs will be cooked to perfection and will have a light and delicate consistency. These delicious flans are  simply made with … Read More

Fresh Peach Ice-cream

There are no strange additives, artificial sweeteners or crazy colorings in this ice-cream. It’s simply some home-made custard, fresh juicy peaches, a little lemon juice and sugar. This ice-cream has the pure taste of peaches and cream, and it tastes utterly divine. When you have a glut of peaches in the summer, there is no better dessert to make. I made this peach ice-cream recently and we devoured it all in a week. It’s delicious served with fresh peaches, or sweet summer berries. I made the custard in my SousVide Supreme and it was the perfect base for this peach … Read More

Vegetable Confit Sous Vide

This week I made vegetables confit in my SousVide Supreme, and they were an absolute hit. I cooked pearl onions, mini peppers and garlic. They were incredibly sweet, succulent and intensely flavored. The vegetables retained their shape beautifully, while still being perfectly cooked. Cooking confit means to cook in oil and it’s one of the oldest methods there is to preserve food. Most people associate confit with meat, such as duck confit.  However, vegetables are equally delicious when cooked confit. The exact temperature control of the SousVide Supreme allows me to cook the vegetables slowly at a precise temperature to … Read More

Infusing Oils With SousVide Supreme

This summer preserve the sunshine with SousVide Supreme by infusing olive oil with your favorite herbs and spices. Instantly add a burst of flavor to your meals by drizzling sous-vide-infused oil over risotto, meat, fish, poultry, vegetables or fresh berries. A SousVide Supreme water oven is the perfect tool for infusions because it injects full flavor into the oil in just a few hours, as opposed to having to let the mixture sit for several days at room temperature or altering the flavor of the olive oil by heating too vigorously on a traditional stove-top. In just three short hours you will … Read More

Moroccan Spiced Turkey Burgers

Barbecue season is nearly upon us, and I thought I would experiment with some different flavored sous vide hamburgers.  Turkey burgers are a lot healthier than traditional beef burgers, but they are so often dry and tasteless. The beauty of cooking a turkey burger in a SousVide Supreme is that it will be cooked to perfection and stay moist and tender. I experimented with different spices and herbs and finally came up with this Moroccan turkey burger. I mixed ground turkey meat with some cumin, coriander, paprika, garlic, and parsley and shaped it into patties using chefs’ rings. The chef ring gives … Read More