Author Archives: SousVide Supreme

Take 5 Cocktail

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) INGREDIENTS 1-3/4 ounces (50 ml) blanc rhum agricole*, 100 proof (Rhum J.M. Blanc preferred) 1 ounce (30 ml) sous vide infused Butternut Squash Cordial 1/2 ounce (15 ml) Campari 1/2 ounce (15 ml) lemon juice 1 dash Fee Brothers’ aromatic bitters 1 pinch salt Ice cubes, as needed DIRECTIONS Put all ingredients, except ice, into a cocktail shaker. Add the ice, shake well, and fine strain into a punch cup or cocktail glass. Bartender’s note: Depending on the natural sweetness of the squash, you may want to adjust the amount of lemon … Read More

Butternut Squash Cordial

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) Makes about 1 1/2 cups (360 ml) INGREDIENTS 1 small butternut squash, peeled, seeded, rough chopped, and juiced 3/4 to 1 cup* (180 to 240 ml) Brown Sugar Syrup 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Strain the squash juice into a measuring cup. Pour the squash juice into a zip-closure cooking pouch and add one-half as much brown sugar syrup by volume as you have squash juice (i.e., for every ounce (30 ml) of squash juice add ½ ounce (15 ml) of … Read More

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

The Vintage Pink Lady

Courtesy of Michael Cadden, Tavern Law, Seattle, WA (A modernist’s take on a speakeasy vintage classic.) Makes 1 cocktail INGREDIENTS 1 ½ ounces (45 ml) gin ¾ ounce (22 ml) sous vide infused Pear Shrub ½ ounce (15 ml) fresh lemon juice ¼ ounce (7.5 ml) Demerara simple syrup* 2 dashes bitters (Old Fashioned Barrel Aged Fee Brothers Bitters preferred) 1 egg white Ice cubes as needed Fresh cranberry juice for decoration DIRECTIONS Combine all ingredients, except the ice cubes and cranberry juice, in a mixing tin set (cocktail shaker). Add the spring of a Hawthorn strainer, if you have … Read More

Pear Shrub

Courtesy of Michael Cadden, Tavern Law, Seattle, WA Makes about 1 pint (480 ml) of shrub INGREDIENTS 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled) 8 ounces (228 g) Demerara sugar 8 ounces (240 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 148F/64.5 C. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, … Read More

Confit of Cod

…with Red Pepper Piperade and Crispy Parma Ham Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4 as an appetizer, 2 as a main INGREDIENTS For the cod 1 pound (450 g) cod loin, taken from the centre cut sea salt, as required (Maldon if you have it) 6 ½ ounces (200 ml) vegetable oil or any other neutral, unflavored oil 2 tablespoons (30 ml) olive oil 4 slices parma ham, very very thin For the piperade 2 tablespoons (30 ml) olive oil 3 red bell peppers, stemmed, seeded, and finely chopped 1 orange or yellow bell pepper, stemmed, seeded, … Read More

Lamb Rump Steaks

… with creamed savoy cabbage and potato fondant Courtesy of Jack Lucas (MasterChef UK winner) Serves 4 INGREDIENTS For the potato fondants 8 Maris Piper (or Yukon Gold) potatoes 10 tablespoons (150 g) butter 1 can (14 ounce/400ml) chicken stock 3 cloves garlic, peeled 1 sprig fresh thyme For the lamb 4 (8 ounce/227 g) lamb rump steaks salt and pepper, to taste 2 tablespoons (30 ml) red currant jelly For the cabbage 1 head Savoy cabbage 2 leeks 7 ounces (200 g) smoked pancetta or smoked back bacon 10 ounces (300 ml) double cream 8 ounces (250 ml) chicken … Read More

Epic 2-day Pork Ribs with Tangy BBQ Sauce

Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 2 as a meal, 4 as a starter (recipe doubles easily, but keep to 1 half rack per pouch.) INGREDIENTS 1 large rack of meaty pork ribs, cut in half (about 6 bones in each half) For the dry rub 3 heaping tablespoons (26 g) smoked paprika 1 tablespoons (38 g) brown sugar, such as dark muscovado 1 tablespoon (7 g) red pepper/chilli flakes 1 teaspoon (5 ml) mustard powder 1 teaspoon (5 ml) cayenne pepper For the barbecue sauce 6 tablespoons (90 ml) tomato ketchup 3 tablespoons (115 g) dark muscovado … Read More

Loin of Venison Sous Vide

…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauce Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4-6 Note: This recipe combines sous vide technique with traditional techniques. INGREDIENTS 4 (6 ounce/170 g) venison loin or leg steaks, trimmed of fat, sinew, and silver skin For the sauce 1 to 2 tablespoons (15 to 30 ml) beef tallow or high-smoke point vegetable oil 1 pound (500 g) beef or venison bones 2 Echallion (banana) shallots 1 carrot 1/2 pound (225 g) button mushrooms 3 ½ ounces (100 ml) Madeira (optional) 1 bottle (750 ml) … 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

Masala Chai Crème Brûlée

Courtesy of Chef Sam Hussain ( Serves 4 INGREDIENTS 3 cardamom pods, lightly split 2 sticks (2 inches/5 cm each) cinnamon 3 bay leaves Butter for greasing ramekins 2 cups (480 ml) heavy cream 2 Darjeeling tea teabags (or loose tea, in an infuser) 4 egg yolks 4 tablespoons (48 g) sugar 1 teaspoon (5 ml) pure vanilla extract 4 teaspoons (20 ml) granulated or brown sugar (for finishing) DIRECTIONS Fill and preheat the water oven to 183F/84C. Put the cardamom pods, bay leaves, and cinnamon sticks into a small muslin spice bag, if possible, or tie in cheesecloth. Generously … Read More

Gajar Ka Halwa (Indian Carrot Pudding)

Courtesy of Chef Sam Hussain ( Serving 4 Ingredients 2 1/3 cups (450 g) sugar (adjust to your taste) 2 tablespoons (21 g) almonds 1 teaspoon (5 ml) cardamom seeds or powder 2 pounds (1 kilo) carrots 36 ounces (1 liter) milk 2 tablespoons (21 g) pistachios 2 tablespoons (19 g) raisins 2 tablespoons (29 g) ghee (clarified butter) Additional raisins and nuts for garnishing Directions Fill and preheat the water oven to 183F/84C. Wash and grate the carrots. Soak the nuts and raisins in water for 30 minutes. In a large pouch put the shredded carrots, raisins, pistachios, almond, … Read More