Author Archives: SousVide Supreme

Hickory-smoked New York Steaks with Red Wine Sauce

Courtesy of Chef Craig Plainfield Serves 4 INGREDIENTS 4 (1-inch/2.5 cm thick) New York Strip Steaks* Salt and pepper, to taste 4 tablespoons (57 g) butter 4 sprigs fresh thyme 1 tablespoon (15 ml) minced shallots 1 cup (240 ml) red wine 6 ounces (120 ml) beef or veal demi-glace 2 tablespoons (14 g) butter, softened Garlic Chive Mashed Potatoes (recipe follows) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C (for medium rare or to your preferred degree of doneness for beef. (See Time and Temp Chart) Season the steaks generously with salt and pepper on both … Read More

Baby-Back Ribs with Maple Whiskey Sauce

…and Craig’s Sous Vide Baked Beans Courtesy of Craig Plainfield Each rack serves 2 as a meal; 4 as an appetizer INGREDIENTS 1 or 2 racks baby back ribs For the brine ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) hickory liquid smoke 1 gallon (3.8 liters) water ½ cup (120 ml) spice mix (below) For the spice mix 4 tablespoons (60 ml) smoked paprika 2 tablespoons (30 ml) garlic powder (not garlic salt) 3 tablespoons (45 ml) ground celery seed (or Spice Island brand Beau Monde Seasoning) 1 tablespoon (15 ml) … Read More

Garlic Chive Mashed Potatoes

Serves 4 INGREDIENTS 2 to 3 russet potatoes, peeled and diced in ½ inch (1 cm) cubes 1 head garlic 4 ounces (113 g) butter, softened ½ cup (120 ml) heavy cream, warmed Salt and pepper to taste½ cup (25 g) finely snipped fresh chives, for color, if desired. DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/84C. Put the potatoes into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for at least an hour (and up to 4 hours will not affect texture.) Meanwhile, roast the garlic: Cut the top … Read More

Mint Julep and Mint Simple Syrup

Makes about  3 cups (720 ml) INGREDIENTS 10 to 12 sprigs fresh mint, 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 leaves from the mint, leaving the top tuft of leaves attached to make garnishes for the juleps Put the mint leaves, 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 … Read More

Fiddlehead Ferns

Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that can cause acute gastrointestinal distress from consuming raw or incompletely cooked fiddleheads. INGREDIENTS 1 quart (.96 liters) ice cold water ½ lemon, for juice and zest 1 teaspoon (5 ml) salt 2 dozen fiddlehead ferns, trimmed to remove any brown or dry spots freshly ground black pepper 3 tablespoons (42 g) butter DIRECTIONS Fill a medium bowl with cold water and add the salt and the juice from the lemon; add the fiddleheads and soak … Read More

Green Pea Soup Sous Vide

Serves 4 INGREDIENTS 1 onion, peeled and diced 1 clove garlic, peeled and minced 1 bag (10 ounces/285 g) frozen green peas 2 cups (480 ml) very cold vegetable broth or water 2 tablespoons (30 l) fresh mint or tarragon leaves DIRECTIONS Fill and preheat the SousVide Supreme to 180F/82C. Put the onion, garlic and peas into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch, submerged in ice water (half ice/half water) for 15 minutes. Put the fresh herbs and the broth or water … Read More

Spring Onion Soup

Serves 2 INGREDIENTS 1 bunch spring onions, rinsed and trimmed 1 medium russet potato, peeled and diced 2 cloves garlic, peeled and chopped 1 teaspoon (5 ml) soy sauce 1 teaspoon (5 ml) olive oil salt and black pepper to taste 1 cup (240 ml) water or light cream, as preferred fresh olive oil, for garnish (optional) fresh parsley leaves, for garnish (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 180F/??C. Chop the white and green parts of the onions and put them, along with all remaining ingredients except the water (or cream) and parsley, into a … Read More

Spicy Pickled Pineapple

Courtesy of Adriana Martin (AdrianasBestRecipes.com) Makes about 4 cups (960 ml) INGREDIENTS 3 ounces (85 g) small Brazilian chili peppers*, whole 2 cups (330 g) fresh pineapple, diced in chunks 1 large purple onion, peeled and cut in rounds or juliennes 1 teaspoon (5 ml) pickling spice 1 teaspoon (5 ml) ground red pepper 1 1/2 teaspoons (7.5 ml) ground pink salt (or pickling salt) 1/3 cup (80 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Add all ingredients to a zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to … Read More

Grilled Pibil Boneless Pork Ribs

Courtesy of Adriana Martin (AdrianasBestRecipes.com) Serves 6 INGREDIENTS 2 ounces (57 g) achiote paste 1 tablespoon (15 ml) Mexican oregano 1 tablespoon (15 ml) Sazon seasoning with cumin, pepper and salt 1 cup (240 ml) orange juice 1/2 cup (120 ml) apple cider vinegar 2 cloves garlic, peeled and chopped 1/2 cup (120 ml) olive oil 1 pound (.45 kg) boneless pork ribs 1/2 purple onion, peeled and cut in rounds 1 orange, cut in rounds DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Meanwhile, make the pibil marinade by whisking together the achiote paste, oregano, Sazon … Read More

Perfect Egg Tostadas

Recipe and photograph courtesy of Adriana Martin (adrianasbestrecipes.com) Serves 2 INGREDIENTS 2 large eggs*, at room temperature 2 corn tostadas 2 tablespoons (30 ml) cooked black beans, warmed 2 teaspoons (10 ml) salsa taquera, chile de arbol, or salsa verde sauce 2 sprigs cilantro, chopped 2 teaspoons (10 g) crumbled queso fresco DIRECTIONS Fill and preheat the SousVide Supreme water oven to 162F/72C for quick cooking the eggs (or to 147F/64C for the 60 to 90 minute method.) When the bath has reached temperature, gently drop in the eggs –in their shells–directly into the water oven (no need to vacuum … Read More

Mexican Chocolate Pots du Creme

Adapted from a recipe by Madeline Fiore Serves 4 INGREDIENTS 1 cup (240 ml) heavy whipping cream 1/3 cup (80 ml) whole milk 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped 1 tablespoon (15 ml) sugar 3 egg yolks 2 teaspoons (10 ml) cocoa powder ¼ teaspoon (1.25 ml) vanilla extract 1/8 teaspoon (0.6 ml) sea salt DIRECTIONS Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform. To properly fill the water bath to the correct level: Fill the pots (ramekins or custard cups you will use) with … Read More

Blood Orange Infused Syrup

Makes about 3 cups (720ml) INGREDIENTS 2 blood oranges, well washed and sliced 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. Put the blood orange slices, 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 the pouch and gently shake the contents … Read More