Author Archives: SousVide Supreme

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

Bratwurst, Weisswurst, Bockwurst

Serves – 4 to 16 people INGREDIENTS 4 to 16 wurst sausage links (bratwurst, weisswurst, bockwurst, boudin, or a mix) Coarse Grainy Mustard or your favorite kind of mustard for serving Buns, if desired DIRECTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the sausage links in a single layer into cooking pouches (do not overfill) and vacuum seal. Package pre-cooked sausages and fresh sausages in separate pouches. Submerge the pouches in the water oven to cook for at least 1 hour, in the case of cooked sausages, and about 2 to 3 hours in the case of fresh … Read More

Hard Cider Sous Vide

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewing, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information about beer and cider making, see Brewing up a Batch.) EQUIPMENT (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 (12-ounce) bottles Bottle capper and caps Sanitizer solution INGREDIENTS (available online at home brewing supplies stores) 1 gallon (128 ounces) fresh apple cider (or pasteurized without added preservatives)* 1 package dried … Read More

Sweet and Sticky Sausages

Courtesy of Rebecca Gwynne of UK blog (Munchies and Munchkins) Serves 4 INGREDIENTS 8 sausages, uncooked (any sausages will do) 2 apples cored and cut into chunks 1 tablespoon (15 ml) mustard, wholegrain or French smooth 1 heaped tablespoon (15 ml) soft brown sugar, golden syrup, or honey* DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Put your sausages, along with the mustard, chopped apple and sugar, in a single layer into cooking pouch(es) and vacuum seal. Submerge the pouch(es) in the water oven to cook for 3-4 hours. When cooked remove the sausages (carefully) from the … Read More

An Interview with Rebecca Gwynne: UK Food Blogger and Busy Mum

Rebecca Gwynne, a busy mum of two young daughters, writes the popular UK foodie/music/parenting blog called Munchies and Munchkins.  With the back-to-school season fast approaching, she kindly agreed to visit with us to share some insights into how to feed a growing young family well.  So all you busy Mums and Dads out there, facing the same return to the annual routine, take a minute now to discover what she’s learned about how the technique of sous vide cooking with our SousVide Supreme water oven makes that process easier and more convenient for her. She shares her thoughts and her … Read More

48 Hour Short Ribs with Pomegranate Sauce

…and Pickled Brussels Sprout Slaw Courtesy of Amy Kritzer (author What Jew Wanna Eat) Serves 2 to 4 (multiplies easily) INGREDIENTS 2 pounds (.9 kg) bone in short ribs 3 cups (720 ml) pomegranate juice, divided Kosher salt, to taste freshly cracked black pepper, to taste ½ cup (120 ml) water ½ cup (120 ml) apple cider vinegar ¼ cup (48 g) sugar 2 teaspoons (10 ml) kosher salt 1 clove garlic, peeled and crushed 2 cups (240 ml volume) shaved Brussels sprouts Parsley, for garnish Pomegranate arils, for garnish DIRECTIONS Marinate the short ribs in 2 cups of the … Read More

Super Crispy Chicken Thighs – Nom Nom Paleo

Courtesy of Michelle Tam ( Serves 3 to 6* INGREDIENTS 6 chicken thighs, skin-on, boneless (or bone-in, deboned) Kosher salt freshly ground black pepper garlic powder and dried thyme to season (or your favorite herbs/seasonings) 6 tablespoons unsalted butter, ghee, or duck fat 2 tablespoons (30 ml) lard DIRECTIONS Fill and preheat the SousVide Supreme to 150F/65C. Flatten the thighs and pat them dry; sprinkle the flesh side with salt and pepper and some garlic powder and dried thyme (or your preferred seasoning blend for chicken.) Add a pat of butter to each thigh, put them into a cooking pouch … Read More

Basic Pork Tenderloin Sous Vide

Courtesy of Michelle Tam ( Serves 4 to 6 INGREDIENTS 2 (1 pound/.45 kg each) pork tenderloins 1 ½ tablespoons (22.5 ml) Tabil seasoning (or your favorite dry rub) 1 ½ tablespoons (22.5 ml) Kosher salt Freshly ground black pepper 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme to 135F to 140F (57C to 60C). Rinse the meat and pat dry with paper towels. Season with salt, pepper, and your favorite dry rub. Put each tender into a small (quart/0.9 liter) cooking pouch, add a pat of butter to each tenderloin and vacuum seal the … Read More

Basic Herb Scented Turkey Breast

Serves 4 (doubles easily – cook in multiple pouches) INGREDIENTS 1 turkey breast half, deboned, skin on 2 cups (480 ml) water 4 tablespoons (60 ml) kosher salt 10 black peppercorns Freshly ground black pepper 4 leaves fresh sage 3 tablespoons (42 g) unsalted butter, divided use 2 cloves roasted garlic, finely minced 1 tablespoon (15 ml) extra virgin olive oil DIRECTIONS In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved.  Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine. Fill and preheat the SousVide … Read More

48 Hour Brisket

Serves 6 to 8 INGREDIENTS 5 pounds (2 kg) brisket, trimmed salt and pepper to taste 2 tablespoons (28 g) lard or beef tallow 4 cloves roasted garlic, minced 2 sprigs fresh rosemary 2 to 3 tablespoons (28 to 42 g) butter, for searing DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C. Season the brisket liberally with salt and pepper on both sides and put it into a large (gallon/3.8 liter) cooking pouch. Put the fat, garlic, and rosemary into the pouch (half on each side of the brisket) and vacuum seal. Submerge in the water oven … Read More