Author Archives: SousVide Supreme

Wagyu Beef Tenderloin and Green Beans

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu.  Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer) INGREDIENTS 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick salt and pepper to taste 2 sprigs fresh rosemary, divided use 1 recipe sous vide cooked Green Beans with Bacon (in their pouch) 1 tablespoon (15 ml) high-smoke point vegetable oil 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 130F/54.5 C. Season the filets with salt and pepper and put them into … Read More

Green Beans with Bacon

Serves 4 INGREDIENTS 1 pound (450 g) fresh slender green beans, washed and trimmed 2 slices bacon, diced small salt and pepper to taste DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Season the beans with salt and pepper and put them into a cooking pouch. Add the diced bacon and vacuum seal. Submerge in the water oven to cook for 1 hour. Remove and serve straight from the pouch or quick chill the pouch, submerged in ice water (half ice/half water) for 15 to 20 minutes and refrigerate until ready to reheat alongside meat or fish … Read More

Wagyu Beef Meatballs

Courtesy of Quinn Rudee Makes about 12 small or 4 to 6 large meatballs (multiplies easily, but keep the meatballs in a single layer, don’t overcrowd, and put only a single size into one pouch) INGREDIENTS 1 pound (0.9 kg) Wagyu (or other) ground beef ¼ cup (30 g) dried bread crumbs 2 to 3 ounces (60 to 90 ml) milk (enough to soak the bread crumbs) ½ teaspoon (2.5 ml) salt ¼ teaspoon (1.25 ml) black pepper 1 large egg, beaten ½ shallot, peeled and finely diced 3 tablespoons (7 grams)  chopped fresh parsley 1 tablespoon (15 ml) dried oregano … Read More

Wagyu Beef Brisket

Courtesy of Quinn Rudee Serves 6 to 8 INGREDIENTS 3 to 4 pounds (1.5 to 2 kg) Lone Mountain Wagyu (or other beef) brisket 1 recipe dry rub (follows) 1 to 2 tablespoons (14 to 28 g) butter, for finishing 1 sprig rosemary, optional, for finishing For the dry rub 3 tablespoons (36 g) granulated sugar 2 tablespoons (25 g) brown sugar 2 teaspoons (10 ml) garlic powder 1 1/2 teaspoons (7.5 ml) chili powder 1 ½ teaspoons (7.5 ml) paprika 1 ½ teaspoons (7.5 ml) cumin 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) onion powder 2 teaspoons … Read More

Indiana Duck with Country Ham Bourbon Demi-glace

…along with Sea Island Red Peas and Carolina Gold Rice Courtesy of Chef Anthony Lamas (Seviche, Louisville, KY) Serves 4 INGREDIENTS For the duck 4 duck breasts, skin removed (reserve skins for sauce) 4 tablespoons (60 ml) duck fat 4 sprigs fresh thyme 4 teaspoons (20 ml) kosher salt 4 teaspoons (20ml) peppercorns 4 teaspoons (20 ml) chipotle chile in adobo, puréed 4 cloves garlic 4 (each) ¼-teaspoons (1 teaspoon/5 ml total) lemon zest For the sauce 4 duck breast skins (reserved from the breasts) 1 (4-ounce/114 g) piece bone-in country ham 2 shallots, peeled and diced 2 sprigs fresh … Read More

Nikujaga 肉じゃが (Japanese Meat-Potato Dish) Sous Vide

Courtesy of Chika Machida Serves 2 INGREDIENTS 1/2 pound (450 g) thin-sliced ‘sukiyaki-style’ beef short rib 2 tablespoons (30 ml) cooking oil 1 medium to large onion, peeled and sliced 3 medium yukon gold potatoes, peeled and cut into wedges 2 to 3 large carrots, peeled and cut into rounds 5 fresh shiitake mushrooms, halved or sliced 1 package shirataki noodles, rinsed and cut as desired 1/2 cup (120 ml) sake 2 1/2 cups (600 ml) dashi (or stock of your choice) 2 tablespoons (30 ml) soy sauce 1 tablespoons (15 ml) sugar For the meat marinade 4 tablespoons (60 … Read More

Venison with Golden Beets and Elderflowers

Courtesy of Hank Shaw (Hunter Angler Gardener Cook) Serves 4 INGREDIENTS 4 venison shanks (or lamb shanks) salt to taste 1 cup (50 g) ramp leaves (or the green part of scallions/green onions) Kosher salt 1/4 cup (56 g) lard or butter For the beets and sauce 1 large golden beet, well-scrubbed and trimmed 12 to 20 small (ping-pong ball size) golden beets, well scrubbed and trimmed salt to taste 1 to 3 tablespoons (15 to 45 ml) malt vinegar 1/2 cup (120 ml) elderflower syrup (available online) For garnish 1 large cluster elderflowers, removed from stems (or you may substitute … Read More

Baked Bone Marrow with Onion Jam and Gentleman’s Relish

  Courtesy of Nathan Green (22 Ships / Aberdeen Street Social) For the Onion Jam INGREDIENTS 1 pound or about 3 cups (500g) finely sliced onions 5 tablespoons (60g) white castor sugar 1 ½ ounces (50g) sherry vinegar 3 ½ ounces (100g) red wine  ½ ounces (50g) port DIRECTIONS In a pan on the stovetop over medium high heat combine all ingredients and bring to the boil; turn the heat down to a very slow simmer and continue to cook. Simmer slowly and stir regularly, until the onions become dark and slightly potent; there should be no liquid left in … Read More

Hen’s Egg with Bravas Sauce, Fried Potatoes, Potato Espuma and Chorizo

Note: This Spanish Breakfast includes both sous vide and traditional cooking methods. Courtesy of Chef Nathan Green (22 Ships / Aberdeen Street Social) Serves 6 Hen’s Egg INGREDIENTS 6 large hens eggs DIRECTIONS  Fill and preheat the SousVide Supreme to 146F/63C. Gently drop the eggs in their shells directly into the water bath to cook for 1 hour 15 minutes. (Note: the eggs can be cooked, chilled, and reheated at a later time, if required. ) Potato Dice INGREDIENTS 3 large potatoes ½ teaspoon (2g) salt 3 tablespoons plus 1 teaspoon (50ml) olive oil DIRECTIONS Fill and preheat the water … 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

Grilled Sous-Vide Octopus…

…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette Courtesy of Stephane Lemagnen ( Serves 4 INGREDIENTS For the sous-vide octopus 8 cups (1.9 liters) water 1 carrot, trimmed and roughly chopped 1 onion, peeled and roughly chopped 1 celery stalk, trimmed and roughly chopped 2 bay leaves 2 sprigs thyme 1 tablespoon (15 ml) black peppercorn 1/2 cup (120 ml) white wine vinegar 1 medium-sized octopus For the vinaigrette 1/4 cup (60 ml) aged sherry vinegar 1 clove garlic, peeled and finely chopped 1 shallot, peeled and finely chopped 1 anchovy filet, finely chopped 1 teaspoon (5 ml) Dijon mustard … Read More

Hot German Potato Salad

Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red potatoes, washed and cubed For the dressing 6 slices bacon, diced 1 small onion, peeled and diced 1/4 cup (60 ml) white vinegar 2 tablespoons (30 ml) granulated sugar 1 teaspoon (5 ml) salt, or to taste 1/2 teaspoon (2.5 ml) dry mustard 1/2 teaspoon (2.5 ml) black pepper 1 handful fresh flat leaf parsley, chopped INSTRUCTIONS Fill and preheat the SousVide Supreme to 182F/ 83C. Put the potatoes into a cooking pouch in a single layer and vacuum seal Submerge in the water oven to cook for 30 … Read More