Author Archives: SousVide Supreme

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

Fresh Peach Ice Cream

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 1 quart (0.9 liters) INGREDIENTS 1 cup ( 240 ml) milk 1 cup (240 ml) cream 7 tablespoons (105 g) sugar (for the custard) 6 egg yolks 1 teaspoon (5 ml) pure vanilla extract 1 pound (450 g) fresh peaches – about 4 medium sized peaches ½ cup (100g) sugar, additional (for preparing the peaches) 2 teaspoons (10 ml) fresh lemon juice For serving Fresh peach slices, berries, or other toppings, if desired DIRECTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a … Read More

Beer Making, Sous Vide Style

We’re always on the lookout for novel and interesting ways to use our SousVide Supreme water ovens, so a recent article by Christopher Staten in Draft Magazine detailing a sous vide technique for making beer did not go unnoticed! Needless to say, we were maximally intrigued. So we reached out to the author, who kindly put us in touch with the man whose magic he’d chronicled, Karlos Knott, the head brewer at Bayou Teche Brewery. (Their Cajun brewery is situated on the family farm in Acadiana and was named by Southern Living magazine as the best brewery in Louisiana.) In a … Read More

Sous Vide Biere

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewery, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information, 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 1/2 pounds amber malt extract syrup* 7 g Cascade hop pellets* 3.5 grams Perle hop pellets* 0.5 ml Hopshot* (HopShot … Read More

Pas La (A Gluten-free, sous vide beer)

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewery, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information, 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 ¼ pounds sorghum extract* 5 ounces (150 ml) honey 3 ounces dried rice extract* 1 ounce maltodextrin* 0.5 ml … Read More

Summer Corn Salsa

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 8  INGREDIENTS 4 ears fresh corn, shucked and washed Salt and pepper, to taste 2 garlic cloves, peeled and minced 1 jalepeno, deseeded and minced 2 tomatoes, diced 2 limes, juiced ¼ cup (60 ml) extra virgin olive oil 2 avocados, peeled, seeded, and chopped • 1 bunch cilantro, stems removed, chopped DIRECTIONS Fill and preheat the water oven to 182F/83.5C. Season the corn with salt and pepper on all sides. Put the corn into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven … Read More

Fish Tacos

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 (multiplies easily) INGREDIENTS For the fish 1 pound (455 g) thick, flaky fish, such as cod/ halibut/ mahi mahi Pinch salt and pepper ¼ teaspoon (1.25 ml) chili powder 1 teaspoon (5 ml) freshly chopped cilantro (coriander) For the onions 1/2 large red onion, peeled and thinly sliced (about ¾ cup/80 g) 1 tablespoon (15ml) white wine vinegar Pinch salt and pepper 1 teaspoon (5ml) freshly chopped cilantro (coriander) For the sour cream 1/3 cup (79 ml) sour cream 1 teaspoon (5 ml) chipotle, Cholula, Tabasco, or your favorite hot sauce … Read More

Fourth of July Recipes: On The Grill!

The outdoor grill never met a better partner than a SousVide Supreme water oven!  Pre-cooking meat, chicken, fish, seafood, and vegetables in advance and finishing on the grill gives the backyard chef the luxury of bringing all the food together at once without the hassle of juggling the timing of different types of food or the worry of burning or risk of undercooking the food. Try the latest addition to our collection of great rib recipes, BBQ Pork Ribs from Steve Cylka of the UK blog The Black Peppercorn or any of our perennial grill-finished favorites: Kicked Up Burgers, Pork Belly Sliders,Chocolate Chili Barbecue Chicken, Lemongrass … Read More