Author Archives: SousVide Supreme

Raw Oysters – Sous Vide Firmed

Courtesy of Chef Steps  Watch the video Serves 2 INGREDIENTS 12 oysters in their shells, very fresh (unopened and smelling of the sea) Champagne Mignonette Sauce, below (or your favorite) for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Gently drop the oysters into the water oven and allow them to remain for 7 1/2  minutes for large ones and 5 1/2  minutes for small or medium ones. (Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.) Immediately … Read More

Fresh Beet Salad

Adapted from The Low Carb Comfort Food Cookbook, Eades and Solomon (Wiley, 2005) Serves 4 For the salad 1 pound (16 oz/454 g) fresh beets, trimmed, well scrubbed, and cut in half 4 cups (10.5 oz/300 grams) freshly torn salad greens For the vinaigrette 2 tablespoons (1 fl oz/30 ml) sherry vinegar 1/2 teaspoon (.1 oz/3 g) salt 1 tablespoon (.3 oz/8.4 g) fresh chives, minced 1 tablespoon (.5 fl oz/15 ml) extra virgin olive oil Fill and preheat the water oven to 182–185ºF (83–85ºC). Vacuum seal the beets in a large (1 gallon/3.78 liter) food-grade pouch. Cook for at … Read More

Southwestern Chicken Salad

Courtesy of Rachael Yerkes (EazyPeazyMeals) Serves 2 to 4 INGREDIENTS 2 chicken breasts (boneless and skinless) Salt and pepper to taste Fresh salad greens for plating 1 can corn, drained 1 can black beans, drained 1 tomato, diced Creamy Tomatillo Dressing (recipe follows) For the Southwestern Sauce 1 chipotle chili in adobo sauce 1 teaspoon (5 ml) minced garlic 1 tablespoon (15 ml) white wine vinegar A squeeze of fresh lime juice ½ tablespoon (7.5 ml) honey 1 tablespoon (15 ml) nonfat plain Greek yogurt or sour cream 1 teaspoon (5ml) paprika 1 teaspoon (5 ml) cumin ¼ teaspoon (1.25 … Read More

Duck Breast with Blackberry Jam

…and toasted farro, escarole, and caramelized onions Courtesy of Chef Josh Thomsen  of  (Agricola Community Eatery, Princeton NJ) serves 4 INGREDIENTS 2 (8-ounce/ 230 g each) duck breasts Freshly ground black pepper, to taste 4 sprigs thyme, divided use Kosher salt, to taste 1 tablespoon (30 ml) extra virgin olive oil 1 cup (240 ml volume) julienne red onions 1 tablespoon (15 ml) brown sugar 1 clove garlic, peeled and smashed 3 heads baby escarole, cut and washed 1 cup (240 ml volume) cooked farro (recipe follows) 1 teaspoon (5 g) shallots, minced 1 tablespoon (2.5 g) chopped parsley 1⁄2 … Read More

Gravlax (Cured Salmon)

From:  SousVide The Art of Precision Cooking ( Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar 1 teaspoon (5 g) Powdered Smoke* (optional) 8 salmon portions (about 75 g each) DIRECTIONS Fill and preheat the SousVide Supreme to 104F/40C. Mix together the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse. Put the salmon portions into cooking pouches (individually or side-by-side in pairs) and vacuum seal. Submerge the pouches in the water oven to cook for 45 minutes to 1 … Read More

Norwegian Roe Deer Filet with Port Wine Sauce

… served with Parsley Root Puree and Cranberry Pears Courtesy of Marthe Nilssen, SousVide Supreme customer Norway Serves 4 INGREDIENTS For the deer 1 to 1 ½ pounds (600 g) roe deer filet Salt and pepper to taste 4 tablespoons (56 g) butter, divided use 2 to 3 sprigs fresh thyme 1 to 2 cloves roasted garlic For the sauce 2 tablespoons (28 g) butter 2 tablespoons (15 g) flour /3 cup (80 ml) beef stock 1/3 cup (80 ml) port wine 1/3 cup (80 ml) heavy cream Salt and pepper to taste DIRECTIONS Fill and preheat the SousVide Supreme … Read More

9 Sous Vide Love Potions to Win Any Heart

Aphrodisiacs–those mysterious love potions alleged to enhance allure, arouse passions, and guarantee romance–take their name from Aphrodite, the Greek goddess of Love and Beauty, known to the Romans as Venus. Throughout history, across cultures, and around the globe, food and drink has played a central role in tipping Cupid’s scales to woo a lover. But you no longer need to go down to 34th and Vine to find Madame Ruth (that Gypsy with the gold-capped tooth) for a little bottle of Love Potion #9. Sous vide cooking makes it the essence of simplicity to stir up a batch of your … Read More

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