Author Archives: SousVide Supreme

Scampi

Serves 2 as a meal, 6 as an appetizer INGREDIENTS 12 ounces (12 large/300 g) shrimp, peeled and deveined 4 cloves roasted garlic, peeled and minced 1 teaspoon (5 ml) Herbes de Provence 1 pinch sea salt 1 pinch pepper 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces Chives, finely minced, optional garnish INSTRUCTIONS Fill and preheat the SousVide Supreme to 136F/58C. Put the shrimp into a large (gallon/3.8 liter) cooking pouch, add the butter and garlic to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 30 … Read More

Pork Belly over Sweet Potato Pure

…with mushrooms and blueberry soy reduction Courtesy of Chef Derrick Peltz (MasterChef competitor 2015) Serves 2 (4 as an appetizer) INGREDIENTS 1 slab (8 ounce/228 g) pork belly For the marinade 2 teaspoons (10 g) salt, or more to taste 1 teaspoon (2.5 g) black pepper, or more to taste 1 tablespoon (7.5 g) cinnamon 1 tablespoon (7.5 g) cayenne pepper 1 teaspoon (2.5 g) cumin 3 whole cloves 1 teaspoon (2.5 g) fennel seeds ½ cup (120 ml) soy sauce (plus a splash more for the blueberry sauce) ¼ cup (60 ml) olive oil For the Sweet Potato Puree … Read More

Roasted Okra with Curried Lemon Yogurt

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) 3 tablespoons (45 ml) extra virgin olive oil 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use) 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder) 1 cup (240 ml) fresh Greek yogurt ¼ cup (10 g) chopped fresh mint ¼ cup (10 g) chopped fresh cilantro DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 178F/81C. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 … Read More

Compressed Apricot Salad

Serves 4 INGREDIENTS 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided use For the salad Juice of the lemon 1 tablespoon (15 ml) champagne vinegar ½ teaspoon (2.5 ml) good balsamic vinegar ½ teaspoon (2.5 ml) dried minced shallots Sea salt and freshly ground pepper to taste 3 tablespoons (45 ml) extra virgin olive oil 2 cups (40 g) fresh arugula, well washed and dried 2 tablespoons (30 ml) sliced almonds DIRECTIONS Cut the apricots in half and remove the pit, then slice the halves into thin rounds. Drizzle the rounds with … Read More

Sous Vide Compression: Squeeze Me Sweet

Vacuum sealing is an important step in optimizing the perfectly reproducible cooking that sous vide technique offers (after all, the term sous vide itself means ‘under vacuum’). But while it’s immersion in an precision heated water bath that cooks the food perfectly, the compression itself offers advantages on its own. Compressing fruits and vegetables (and even chicken breast, but that’s another subject!) alters the texture and even appearance of the food, particularly if done with a chamber vacuum sealer that can really put the press on. Pressure makes fruits denser and sweeter and more translucent; it changes their character in … Read More

Lamb with Tomato Confit

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 1 rack fresh lamb (American, New Zealand, or Scottish) 1 tablespoon (15 ml) kosher salt (divided use) 1 teaspoon (5 ml) ground black pepper 2 sprigs rosemary 1 pint cherry or heirloom tomatoes ½ bunch mint ¼ cup (60 ml) olive oil 2 cloves garlic, peeled 1 teaspoon (5 ml) chile flakes DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 136F/58C. Season the lamb evenly with salt and pepper, put into a cooking pouch with the rosemary sprigs and vacuum seal fully. Submerge the pouch in … Read More

Beef Tenderloin with Pesto and Asparagus

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available) 1 tablespoon (15 ml) kosher salt (divided use) cracked black pepper, to taste ¼ cup (60 ml) olive oil 1 cup (about 40 g) fresh basil leaves 5 large cloves fresh garlic, peeled 1 lemon, for zest and juice 2 tablespoons (30 ml) grated Parmesan cheese 16 to 20 spears asparagus (depending on size) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C. Season the meat evenly with salt and pepper to taste and put … Read More

Korean Style Kalbi Short Ribs

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 16 “Korean Style” crosscut beef short ribs 2 cups (320 g) cooked rice, for serving Kimchi, for serving For the marinade 2 tablespoons (30 ml) sesame oil 2 tablespoons (25 g) brown sugar 1 ½ teaspoons (7.5 ml) chile flakes 1 tablespoon (9 g) chopped garlic ½ cup (120 ml) soy sauce ¼ cup (15 g) chopped green onions ¼ cup (60 ml) orange juice DIRECTIONS In a pan on the stovetop, simmer the garlic in sesame oil for 2 minutes on medium high heat; add the remaining ingredients … Read More

King Salmon – Simple and Delicious

Courtesy of Jason Wilson (Crush, Seattle, WA) INGREDIENTS 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember to have scales removed) 1 1/2 teaspoons (7.5 ml) kosher salt 4 slices fresh lemon 2 tablespoons (28 g) unsalted butter, cut into four pats DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 126F/52C. Season the salmon evenly with kosher salt and top each portion with a lemon slice and a pat of the butter. Put the portions into cooking pouches (two portions per pouch) and vacuum seal on Gentle setting, if … Read More

BBQ Country Ribs

Courtesy of Scarlett Banks (Made it. Ate it. Loved it.) Serves 4 INGREDIENTS 8 meaty country-style ribs Olive oil My Favorite Homemade BBQ Sauce (recipe below) or your favorite sauce, for serving For Scarlett’s Steak and Rib Rub (or you can use your favorite rib rub) 1/4 cup (60 g) Kosher salt 2 tablespoons (30 ml) granulated sugar 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) cumin 2 tablespoons (30 ml) garlic powder 2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) mustard powder 1 tablespoon (15 ml) ground black pepper 2 teaspoons (10 ml) cayenne pepper, or … Read More

Coffee Gelato

Makes 6 to 8 servings INGREDIENTS 5 egg yolks 1 cup (190 g) sugar 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water pinch sea salt 1 1/2 cup (360 ml) half and half (light cream) INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Saffron Creme Brulee

Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, Tuscan Cookery School) INGREDIENTS 1 quart + 1 ounce (1 liter) heavy cream 1 cup (200 g) sugar 8 egg yolks 5 saffron threads Additional sugar for finishing DIRECTIONS Warm the heavy cream in a pan on the stovetop, bringing it to 140F to 158F (60 to 70C). Add the saffron threads and seal the pot with plastic wrap (cling film), remove from the heat, and let steep for 2 hours. After two hours, return the pan to the stovetop and bring the heavy cream up to to 176F/80C. Fill and preheat … Read More