Author Archives: SousVide Supreme

12 Super Bowl Sous Vide Recipes

Your buddies, check. 50+” TV, check. Unwashed team jersey, check. A winning Super Bowl menu​… uh…​ check? If you’re looking for easy ideas for your Super Bowl menu this year, you’ve come to the right place. Why sous vide? One of the most-loved benefits of cooking sous vide is the time you save tackling kitchen duties, so you can spend more time ​watching the tackling, ​cheering on your team​,​ and wrapping your head around multi-million dollar commercials. Here’s our lineup of 12 sous vide recipes, worthy of the 12th man ​or a posse of passionate Patriots ​with a ​palate for … Read More

Beer Braised Brats Sous Vide

Courtesy of Chef Dylan Benoit (Market Street Group, Cayman Islands) Serves up to 20 INGREDIENTS 5 liters (10-1/2 pints) porter 5 liters (10-1/2 pints) lager ¼ cup (60 g) salt ¼ cup (50 g) brown sugar 2 tablespoons (28 g) butter 8 to 20 uncooked bratwurst sausages 1 yellow onion, peeled and sliced 4 bay leaves 3 tablespoons (45 ml) fennel seeds 2 tablespoons (30 ml) mustard seeds 2 tablespoons (30 ml) black peppercorns 1 tablespoon (15 ml) caraway seeds For finishing 1 handful hickory wood chips 8 to 20 brat buns Spicy brown mustard Apple Bacon Sauerkraut (recipe follows) … Read More

Filipino Adobo Pork Belly Steam Buns

…with Sweet and Sour Carrot Slaw Recipe and photo courtesy of Camille Koppenberg (Camille in the Kitchen) INGREDIENTS For the pork belly 1 slab of uncured pork belly salt and pepper For the Sweet and Sour Carrot Slaw 2 cups (200 g) shredded carrot 2 tablespoons (30 ml) apple cider vinegar 2 tablespoons (30 ml) water 1 tablespoon (12 g) sugar salt sufficient to cover belly ground black pepper to taste For the Filipino Adobo Sticky Sauce ¼ cup (60 ml) apple cider vinegar 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) water 2 tablespoons (30 ml) brown … Read More

Frisee Salad with Winter Spiced Poached Pears

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 (or 8 as a starter) INGREDIENTS For the pears 2 firm pears, peeled, halved and cored (Bosc or similar) 3 cardamom pods, lightly crushed 1/4 cup (60 ml) maple syrup (Grade B, if you can find it) 1 tablespoon (15 ml) brandy 1/2 fresh vanilla bean, split and seeds scraped For the dressing and salad 3 tablespoons (45 ml) champagne or white wine vinegar 2 tablespoons (30 ml) extra-virgin olive oil 1 tablespoon (15 ml) reserved poaching liquid 1/8 teaspoon (1.25 ml) salt 1/8 teaspoon (1.25 ml) pepper 2 … Read More

Grilled Chicken Breast with Szechuan Yellow Bean Sauce

Courtesy of Alex Chow, Kai Mayfair, London, UK Serves 4 INGREDIENTS 4 chicken breasts, boneless, skin on For the marinade 2 cups (240 ml) water 2 stalks celery, finely diced 4 sprigs fresh coriander (cilantro), chopped 4 slices fresh ginger, minced 4 cloves garlic, peeled and smashed 4 shallots, peeled and mashed 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar For the yellow bean sauce 9 tablespoons (130 g) unsalted butter, divided use 4 shallots, peeled and sliced 6 ½ ounces (200 ml) evaporated milk 3 bird’s eye chiles 2 teaspoons (10 ml) tau pan Szechuan chilli sauce … Read More

Salted Caramel Ice Cream

Courtesy of Liz Harris (Floating Kitchen) Makes about 1 quart (0.9 liter) INGREDIENTS For the Ice Cream Base 6 egg yolks 1/4 cup (48 g) white sugar 1/4 cup brown (50 g) sugar 1/8 teaspoon (1.25 ml) salt 1/2 teaspoon (2.5 ml) vanilla extract 1 cup (240 ml) whole milk 1 cup (240 ml) heavy cream 5 cinnamon sticks Ground cinnamon, for garnish, if desired For the Caramel Sauce 1/2 cup (96 g)sugar 1/4 cup (60 ml) water 3 tablespoons (43 g) salted butter, cubed and at room temperature 1/4 cup (60 ml) heavy whipping cream 1 pinch sea salt … Read More

Rack of Lamb with Pomegranate-Coffee Sauce

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup (150 g) brown sugar, packed 1/4 cup (120 ml) balsamic vinegar 2 cups (480 ml) pomegranate juice 2 racks (about 1 pound/0.9 kg each) of lamb, frenched Salt and pepper 2 sprigs fresh rosemary 1 tablespoon (14 g) butter DIRECTIONS At least 4 hours or up to overnight in advance, marinate the lamb. In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the … Read More

Cranberry-BBQ Salmon Sous Vide

Recipe and photographs courtesy of Liz Harris (Floating Kitchen) Serves 2 INGREDIENTS 2 ( 5-ounces/145 g each) boneless salmon fillets (skin on or off) Fresh cilantro, chopped, for garnish For the marinade 2 tablespoons (30 ml) cranberry sauce (pureed if chunky) 2 tablespoons (30 ml) BBQ sauce 1 tablespoon (15 ml) extra-virgin olive oil 1 tablespoon (15 ml) cranberry juice 1 teaspoon (5 ml) fresh lime juice 1/8 teaspoon (0.6 ml) salt DIRECTIONS In a wide, shallow bowl, stir together marinade ingredients. Remove about 1½ tablespoons (20 ml) of the marinade and reserve it for step 8. Add the salmon … Read More

Confit Duck Salad – Chef Koj

…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing Courtesy of Chef Andrew Kojima, MasterChef UK Finalist INGREDIENTS For the duck legs 2 Gressingham duck legs 1 teaspoon (5 ml) sea salt 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) coriander seeds 1/2 teaspoon (2.5 ml) smoked paprika 1 sprig thyme1 bay leaf 1 pod star anise 1 tablespoon (15 ml) pomace oil For the duck skin crackling Duck skins, reserved from the cooked duck legs For the duck dressing Cooking juices, reserved from the cooked duck legs 1/2 to 1 tablespoon (7.5 to 15 … Read More

Seared Duck Breast – Chef Koj

… with Red Wine Soya Reduction and Gai Lan Courtesy of Chef Andrew Kojima (citation) Serves 4 INGREDIENTS 4 (8 ounce/250 g each) duck breasts 2 tablespoons (28 g) chopped shallots 2 tablespoons (30 ml) red wine 2 stalks gai lan (Chinese broccoli) For the duck marinade 2 pods star anise 2 sticks cinnamon 2 coins fresh ginger, minced 2 spring (green) onions 4 cloves garlic, peeled and mashed 4 pieces tong kwai herb (available at Asian markets and online) 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar For the soya reduction base 5 ounces (150 ml) light … Read More

Chef Andrew Kojima, MasterChef UK Finalist

Andrew Kojima is East meets West in the truest sense. Half Japanese and half Scottish, he tells us he was named Andrew after the patron saint of Scotland, because he was due to be born on St Andrew’s Day. Kojima is a Japanese surname which means “Little Island”, but ever since school his name has been abbreviated to Koj. In early 2012, Koj appeared as a contestant on BBC1′s MasterChef. He called it a dream come true for an enthusiastic, amateur cook. Among his most enduring memories of the experience were: lunch service in a professional kitchen in his very … Read More

Beef Tongue in Creole Marinade

Courtesy of Cher Underwood (Paleo+Life) Serves 6 INGREDIENTS 1 (3 ½ pounds/1.5 kg) beef tongue 1 medium onion, peeled and sliced into rings 12 cloves garlic, peeled and sliced lengthwise 1/4 cup (60 ml) lemon juice 1/4 cup (60 ml) orange juice 1 teaspoon (5 ml) whole coriander seeds, ground 1/2 teaspoon (2.5 ml) smoked peppercorns, ground 2 teaspoons (10 ml) salt 1 orange, sliced into wedges, for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Wash and rinse the tongue, patting it dry with a paper towel, and put it into a large cooking pouch. … Read More