Author Archives: SousVide Supreme

Mint Decadence Dessert Sundae

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 INGREDIENTS 6 chocolate wafer cookies 4 scoops sous vide Mint Chip Gelato 2 tablespoons (30ml) crème de menthe 1/4 cup (60ml) whipped cream 1 tablespoon (15ml) chocolate flakes/shavings Fresh mint leaves (garnish) DIRECTIONS Crush the cookies in a food processor or put them in a plastic bag and crush them with a rolling pin. Put the cookie crumbs in two martini glasses or two small serving bowls. Put two scoops of mint chip gelato into each glass/bowl. Pour a tablespoon of the crème de menthe into each glass/bowl. Spoon the whipped … Read More

Maddie’s Hot Sauce

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields: 2 cups INGREDIENTS 1½ pounds (680 grams) fresh red jalapeño peppers, or your favorite hot peppers, stemmed, seeded, and roughly chopped* 9 garlic cloves, peeled and smashed 1 teaspoon (5 ml) sea salt ⅓ cup (78 ml) rice vinegar 3 tablespoons (45 ml) simple syrup *Tip: Wear protective gloves while chopping peppers; they can burn your unprotected skin. DIRECTIONS Fill and preheat the water oven to 210F/99C. Put the chopped peppers, smashed garlic and sea salt into a food processor and puree. Pour the pepper puree into a zip-closure cooking pouch … Read More

Mint Chip Gelato

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 1 quart INGREDIENTS 3/4 cup (15g) fresh mint (Moroccan mint is best, but chocolate mint would also be good) 2 cups ( 480 ml) milk 7 tablespoons (105 g) sugar 3 egg yolks 1/2 teaspoon (2.5 ml) pure vanilla extract 3 ounces (85g) dark chocolate (you could use mini chocolate or white chocolate chips instead.) DIRECTIONS Fill and preheat the SousVide Supreme to 185F/85C. Rinse and dry the fresh mint and put it into a small (quart /0.95 liter) zip-closure cooking pouch. Mix all the remaining ingredients together in a bowl … Read More

Salmon with Caramelized Lemon Chili Maple Syrup Glaze

Courtesy of Clarks Maple Syrup, as featured in Female First Serves: 4 INGREDIENTS  4 (2 ½ ounce/60g portions) fresh salmon fillet, scaled 1 ½ tablespoons (25g) spiced sea salt 1 ½ tablespoons (20g) castor sugar 1 2/3 cups (250g) leeks chopped 3 tablespoons plus 1 teaspoon (50ml) double cream 4 tablespoons (10g) freshly chopped curly parsley 1 small red chili 1 lemon, finely zested 4 ounces (150g) maple syrup 2 lemons, halved and caramelized, for garnish if desired DIRECTIONS Combine the sea salt and sugar and generously season the fish fillets; cover and refrigerate to marinate for 2 hours Fill … Read More

Smoked Beef Brisket

Serves 8 INGREDIENTS 5 to 7 pounds (2 to 3 kg)  beef brisket, trimmed 1/2 cup Meat Rub (recipe follows) hickory chips, pellets, or cakes for smoking, using your smoking method of choice For the Meat Rub 3 tablespoons (45 ml) paprika 2 tablespoons (30 ml) coarse salt 1 tablespoon (15 ml) black pepper 1 tablespoon (15 ml) brown sugar 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) onion powder 1 teaspoon (5 ml) ground cumin DIRECTIONS Fill and preheat the SousVide Supreme to 134F/56.5 C. Determine which smoking method you will use.  You will cold smoke before … Read More

Smoking and Sous Vide: The Great Debate

Among the many benefits of cooking foods sous vide and finishing on the grill–flavor, tenderness, convenience, enjoying your own party–one missing ingredient for serious barbecue devotees is the deep smoky flavor in barbecued foods when they visit the grill only for a quick surface sear. We’re fans of smoky goodness, too, so we were determined to find a way (or ways) that we could impart the complex flavors of smoke to sous vide cooked meats and fish, but not wind up with an overcooked end product. We didn’t want to undermine the whole point of sous vide perfection in these … Read More

Pasteurized Eggs Sous Vide

Some recipes (mayonnaise, meringue, Caesar dressing, egg nog) call for using raw eggs.  You can purchase (in the US anyway) pasteurized eggs in many/most chain grocery stores, but at a premium.  However, with your water oven, you can pasteurize your own effortlessly and inexpensively.  Here’s how: Pasteurized Whole Eggs INGREDIENTS 1 to 2 dozen large eggs DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven … Read More

Southwestern BBQ Burger

Courtesy of Burger Photo Contest Winner, Omar Franco Serves 2 INGREDIENTS For the burger ½ pound (228 g) pork butt or roast* 10 ounces (285 g) certified Angus ground chuck Salt and pepper to taste 2 ounces (60 ml) Sweet Baby Ray’s BBQ Sauce (or your favorite) 1 ounce (28.5 g) gorgonzola picante 2 fresh jalapeno peppers 2 (or more) cups (480 ml) high smoke point oil for frying 2 pieces focaccia bread 1 tablespoon (14 g) butter For the onion rings 2 cups (200 g) all purpose bleached flour ½ tablespoon (7.5 ml) Spanish paprika 1 teaspoon (5 ml) … Read More

Mexican Rice

Serves 12 INGREDIENTS 8 cups (2 quarts/1.9 liters) chicken or vegetable stock 3 cups (630 g) uncooked medium or long-grain white rice 3 tablespoons Enchilada Spice* (recipe follows) 1 red bell pepper, stemmed, seeded, and finely diced 1 green bell pepper or large pasilla or poblano, stemmed, seeded, and finely diced DIRECTIONS Fill and preheat the sous vide supreme to 183F/82C Into each of two large (gallon/3.8 liter) zip-closure cooking pouches, put half the water and half the rice. Season each pouch with half the Enchilada Spice and add half the diced peppers. Use the displacement method (Archimedes’ Principle) to … Read More

Asparagus and Feta Flan

Serves 4 INGREDIENTS • ½ tablespoon (7ml) olive oil 1 small onion, peeled and diced ½ teaspoon (2.5ml) melted butter 4 eggs ½ cup (120ml) cream Salt and pepper, to taste 1 teaspoon (5 ml) freshly chopped chives 4 asparagus tips, cut in half length ways ¼ cup (40g) crumbled feta cheese For serving Freshly grated Parmesan cheese Mixed salad greens, lightly dressed with your favorite vinaigrette DIRECTIONS Fill the SousVide Supreme up to the fill line. Arrange 4 empty ramekins on a baking rack in the water oven. Fill them with water. Check that the water in the bath … Read More

Okra with Lemon Yogurt Sauce

Courtesy of MasterChef Winner, Whitney Miller Serves 4 INGREDIENTS For the okra 12 ounces (340 g) fresh okra, tops trimmed ½ teaspoon (2.5 ml) fine sea salt 1 teaspoon (5 ml) extra virgin olive oil 1/8 teaspoon (0.6 ml) cracked black pepper Pinch cayenne pepper For the sauce 2/3 cup (160 ml) Greek yogurt 4 teaspoons (20 ml) mayonnaise 4 garlic cloves, peeled and minced 1/4 teaspoon (1.25 ml) lemon zest 2 teaspoons (10 ml) lemon juice 1 teaspoon (5 ml) chopped fresh chives Fill and preheat the SousVide Supreme to 180F/82C. Put the okra into a large cooking pouch, … Read More

Lavender Honey Poached Peaches

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 2 to 4 INGREDIENTS 2 peaches, halved and pitted 1 tablespoon (15 ml dried lavender buds ¼ cup (60 ml) water ¼ cup (60 ml) honey DIRECTIONS Fill and preheat the water oven to 185F/85C. Put the peaches into a small zip-closure cooking pouch (1 quart/.95 liter) sprinkle in the lavender and pour in the water and honey. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 20 minutes, then remove  from the water bath and … Read More