Author Archives: SousVide Supreme

Doce de Banana

Serves 4 INGREDIENTS 5 small bananas, firm but ripe, peeled and cut into chunks 1 cup (200 g) brown sugar 2 cinnamon sticks 6 whole cloves Whipped cream or vanilla ice cream for serving DIRECTIONS 1. Fill and preheat the SousVide Supreme water oven to 176F/??C. 2. Put the bananas, brown sugar, cinnamon sticks, and cloves into a small cooking pouch and vacuum seal. Use the Gentle setting, if available, to avoid crushing the fruit. (Interrupt the sealing by forcing the seal if the fruit begins to be crushed.) 3. Submerge the pouch in the water oven to cook for … Read More

Mohlo a Campanha (Brazilian Tomato Condiment)

Makes about 2 cups (480 ml) INGREDIENTS 2 onions, peeled and diced 2 green bell peppers, stemmed, seeded, and diced 3/4 cup (180 ml) olive oil ¼ teaspoon (1.25 ml) salt 1/8 teaspoon (0.6 ml) ground black pepper ½ cup (240 ml) white vinegar DIRECTIONS Fill and preheat the water oven to 183F/84C. Put all ingredients into a small zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for at least 45 minutes and up to 2 hours. Remove from the water … Read More


Makes 4 cocktails INGREDIENTS 16 ounces (480 ml) cachaça (Brazilian sugar cane brandy) 4 ounces (120 ml) Lime-infused Simple Syrup 4 ounces (120 ml) freshly squeeze limejuice plenty of cracked ice 4 lime wheels, for garnishing each glass DIRECTIONS Put ice into a 2 quart pitcher. Add all ingredients, except lime wheel garnish Stir until well chilled Add fresh cracked ice to four glasses, fill with the cocktail, and garnish with a fresh lime wheel.

Chile-Lime Sauce for Grilled Meat

Makes about 2/3 cup Note: This is not a sous vide recipe. It is a fresh accompaniment to sous vide cooked meats, seafood, or poultry. INGREDIENTS 5 fresh jalapeño or Serrano peppers, stemmed, seeded, and chopped 1 teaspoon (5 ml) kosher salt 1 white onion, peeled and chopped 4 cloves garlic, peeled and chopped 2 limes, for juice ½ cup (4 ounces) extra virgin olive oil DIRECTIONS 1 Put all the ingredients, except the olive oil, into a blender or food processor and pulse to chop. 2. In a slow stream, with the motor running, add the olive oil and … Read More

Feijoada (Black Bean Stew – Brazilian National Dish)

Serves 4 INGREDIENTS 4 slices thick bacon, diced 1 small onion, peeled and chopped 1 garlic clove, peeled and minced medium sweet potato, peeled and diced 1 small red bell pepper, stemmed, seeded, and diced 3 medium tomatoes, trimmed and diced 3 cup (760 ml) chicken or vegetable stock 1 cup (200 g) black beans, well-rinsed salt and pepper to taste 4 meaty pork ribs, cooked, and meat pulled from the bone (Basic Baby Back Ribs) (leftovers are great for this!) 2 Sweet and Sticky Sausages, cooked and sliced (leftovers are great!) 1 mango, peeled, seeded and diced chopped fresh cilantro, for … Read More

Arroz Braziliero (Brazilian Rice)

Serves 6 INGREDIENTS ¼ cup (60 ml) olive oil 2 onions, peeled and finely chopped 1 ½ cups (316 g) rice 1 1/2 cups (360 ml) chicken or vegetable stock 1 can (14 ounces/410 g) canned diced tomatoes and their juice ½ teaspoon (2.5 ml) salt or to taste ¼ teaspoon (1.25 ml) ground black pepper or to taste 6 sprigs fresh cilantro, for garnish DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/84C. In a skillet on the stove top, heat the olive oil and sauté the onions until limp. Add the rice and stir to coat. … Read More

Coxinhas (Brazilian Chicken Croquettes)

Makes about 24 INGREDIENTS 4 chicken breast halves, boneless, skinless cut into chunks 2 teaspoons (10ml) seasoning mix (equal parts onion powder, garlic powder, salt, and ground black pepper) 2 tablespoons (28 g) butter 1 onion, peeled and finely diced 2 cloves garlic, peeled and minced 1 bay leaf 1 (8 ounce/228 g) package cream cheese, softened 1 lime, for juice 3 cups (720 ml) chicken broth 3 cups (375 g) flour (plus some for flouring your hands when forming the coxinhas) 2 eggs 2 cups (240 g) very fine bread crumbs Heat stable oil for frying DIRECTIONS To prepare … Read More

Lime-infused Simple Syrup

Makes about  3 cups (720 ml) INGREDIENTS 10 to 12 limes, well washed 2 cups (380 g) Castor (superfine) sugar 1 3/4 cups (415 ml) water 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Strip the zest from the limes (and reserve the peeled limes for juicing.) Put the zest, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift … Read More

Chicken Quinoa Spring Rolls

Courtesy of Camille Koppenberg (Camille in the Kitchen) Serves 2 as a meal, 4 as an appetizer INGREDIENTS For the chicken 1 chicken breast salt and pepper a few sprigs fresh cilantro For the peanut sauce ¼ cup (45 g) peanut butter 2 tablespoons (30 ml) rice wine vinegar ½ tablespoon (7.5 ml) soy sauce ½ tablespoon (7.5 ml) agave nectar ¼ teaspoon (1.25 ml) sesame oil ½ tablespoon (7.5 ml) sambal oelek chili paste (if available, or Sriracha) For the spring roll assembly 1 package rice wrappers thinly sliced sous vide chicken breast (from above) 2 cups (370 g) … Read More

Sriracha Corn on the Cob

Courtesy of Catherine Enfield (Munchie Musings) Serves 2 (easily multiplies, but keep corn in a single layer in the pouches) INGREDIENTS 2 pieces fresh corn on the cob, shucked 1/2 cup (120 ml) Sriracha 1/2 tablespoon (7 g) butter Parmesan cheese (or your favorite cheese), shredded DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83.5C Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce. Put coated cobs into a cooking pouch, add the butter, and vacuum seal. Submerge the pouch in the water bath and cook for 30 to … Read More

Craig’s Potato Salad

Courtesy of Chef Craig Plainfield Serves 4 INGREDIENTS 4 eggs 4 cups Yukon gold potatoes, peeled and diced 1 cup (about 2 stalks) celery, trimmed and diced 3/4 cup (about 6) green onions, trimmed and diced 3/4 cup (about 1 ½) red or green bell peppers, stemmed, seeded, and diced ½ cup (about 8 slices) crisp bacon, chopped ¼ cup (60 ml volume) dill pickles, chopped ½ cup (120 ml) extra virgin olive oil ¼ cup (60 ml) white wine vinegar 2 teaspoons (10 ml) smoked salt 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) chili flakes, (optional) … Read More

Korean Pork Ribs Sous Vide

Courtesy of Steve Cylka (The Black Peppercorn) Serves 2 to 3 INGREDIENTS 1 rack back ribs For the marinade 1/2 cup (120 ml) soy sauce 1/3 cup (80 ml) hoisin sauce 1/4 cup (50 g) brown sugar 2 tablespoons (30 ml) sesame oil 4 garlic cloves, peeled and minced 1/2 inch (1.25 cm) piece fresh ginger, peeled and grated 1 to 2 tablespoons (15 to 30 ml) Sriracha sauce For garnish 3 tablespoons (30 g ) toasted sesame seeds. 6 green onions, trimmed and sliced DIRECTIONS Peel the thin membrane off the back of the ribs and cut them into … Read More