Author Archives: SousVide Supreme

Super Juicy SousVide Fried Chicken

Serves 4 INGREDIENTS 2 boneless chicken breasts, skin on 2 chicken thighs, skin on 2 chicken legs, skin on 6 tablespoons kosher salt 1 quart water For the coating 2 eggs, well beaten 1 ounce heavy cream 1-1/2 cups flour (all-purpose or gluten-free) or a little more if needed 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion salt ¼ teaspoon paprika For frying 5 cups* lard (melted) or other high-smoke-point frying oil (*Note: You’ll need sufficient oil to be deep enough to completely submerge the chicken pieces in whatever cooking vessel you use.) DIRECTIONS Divide the … Read More

Crème Fraîche

Makes 1 cup INGREDIENTS 1 cup heavy cream 1 tablespoon live-culture yogurt (homemade or store-bought) DIRECTIONS In an impeccably clean glass jar, mix the cream and yogurt well. Cover with a paper coffee filter secured with the jar lid ring or a sturdy rubber band. Put on the counter at room temperature, protected from being disturbed. (Inside a cold oven is a good spot – just take care not to turn it on!) Leave for 12 to 24 hours (the longer, the thicker). Cap with a secure lid and refrigerate for use up to 1 to 2 weeks.  

Clarified Butter

Makes about 14 ounces (multiplies easily; cook multiple pouches at once) INGREDIENTS 1 pound unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the butter into a small (quart/0.9 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 30 minutes. Carefully remove the pouch, check to see that the solids have separated and if so, cut off a corner of the pouch and pour the liquid clarified butter into a pint glass jar with a screw-top lid. (If not fully separated, return to the bath for 15 minutes … Read More

Chicken Ramen with Soft Cooked Egg

Serves 2 INGREDIENTS 1 chicken breast, boneless Sea salt and ground black pepper, as needed, to taste 1 pat unsalted butter For the ramen broth 2 teaspoons sesame or coconut oil 2 to 3 coins fresh ginger, peeled and minced 3 cloves garlic, peeled and minced ½ cup fresh carrots, cut in matchsticks. 4 Cremini mushrooms, cleaned and sliced 1 ½ ounces soy sauce 1 ounce mirin 1 quart chicken bone broth For finishing and serving 2 large eggs 2 green onions, trimmed, and green and white parts chopped 2 portions (about 45 g each) dried ramen noodles 1 fresh … Read More

Chinese-style Whole Fish SousVide

Serves 2 INGREDIENTS 1 whole white fish (about 1 to 1-1/2 pounds), cleaned, scaled, gutted, and rinsed Sea salt and freshly ground pepper, to your taste 3 inches fresh ginger, peeled and sliced julienne, divided use 4 green onions (scallions), trimmed, green parts sliced julienne, white parts finely minced, divided use 5 or 6 sprigs fresh cilantro, divided use 1 teaspoon minced roasted (jarred) garlic 2 tablespoons sesame oil ¼ cup soy sauce ½ teaspoon finely minced hot chile pepper or 2 or 3 drops hot chile oil, if desired, or more as you wish2 or 3 drops hot chile … Read More

One-Step Easy Yogurt

Makes 1 quart/ 0.9 liters INGREDIENTS 1 quart (0.9 liters) pasteurized whole milk* 1 tablespoon (15 ml) inulin powder 3 tablespoons (45 ml) prepared ‘starter’ yogurt (from your last batch or store-bought live culture yogurt) *Use a container of fresh, pasteurized, newly-opened milk to obviate the need to pre-scald the milk to kill other potentially interfering bacterial cultures. To double or triple or quadruple the batch, make each one in its own quart container. You’ll also need 1 (or more) quart glass (wide-mouth is best) canning jar(s) with plastic (non-rusting) screw on lid(s) NOTE: Always use impeccably clean jars, lids, … Read More

Apple Pie ala Sous Vide

Serves 8 to 10 INGREDIENTS 8 to 10 tart pie apples (Granny Smith, Pink Lady, etc.) 1 lemon, juiced and zested ½ cup superfine sugar ¼ teaspoon kosher salt 1 teaspoon Apple Pie Spice (or more to your taste) 3 tablespoons + 1 teaspoon finely ground minute tapioca pearls* Dough for a 2-crust pie, prepared 2 tablespoons unsalted butter 1 large egg 1 tablespoon water *Crush and grind the tapioca pearls finely with a mortar and pestle or in a well-cleaned spice or coffee grinder. DIRECTIONS Fill and preheat the SousVide Supreme water oven to 160F/71C. Peel, core, and slice … Read More

Chocolate Peanut Butter Bonbons

Courtesy of SousVide Supreme Culinary Specialist, Sophie INGREDIENTS For the Peanut Filing ½ tablespoon (8g) salted butter 2½ tablespoons (37 ml) peanut butter (crunchy works well) ¼ cup (17g) powdered sugar For the Tempered chocolate 3 ounces (85 g) dark chocolate 1-1/2 ounces (21 g) of dark chocolate For Decoration White/ Colored icing pen (optional) Extra equipment needed Candy thermometer Silicone candy molds in desired shape DIRECTIONS Fill and preheat the SousVide Supreme to 115F/46C for tempering the chocolate. Meanwhile, on the stovetop, in a small saucepan, melt the butter and peanut butter together over a low heat. Once the … Read More

Halibut Sous Vide

…with green beans and butternut squash spirals Serves 4 INGREDIENTS 4 (6 oz/180 g each) halibut fillets 1 stick (4 oz/113 g) unsalted butter Salt, to taste 2 teaspoons roasted, minced garlic 4 sprigs chives 1 lemon, for zest 4 sprigs watercress, for garnish For the sides 8 ounces fresh green beans, washed and trimmed 1/2 butternut squash, spiralized or cut julienne 2 tablespoons extra virgin olive oil 1/4 teaspoon salt, or to taste 1/4 teaspoon garlic powder 2 sprigs fresh thyme, stripped for leaves 1 teaspoon dried basil DIRECTIONS Fill and preheat the SousVide Supreme water oven to 132°F … Read More

Black Eyed Peas

Serves 6 INGREDIENTS Advanced Preparation ½ pound (1 cup) dried black-eyed peas 3 cups water For cooking the peas 1 cup vegetable broth ½ cup rendered bacon fat (or beef tallow) ½ cup olive oil 3 slices smoky bacon, diced (or use the meat of a smoked ham hock if you prefer) 1 medium onion, peeled, and diced 1 rib celery, trimmed and diced 1 carrot, peeled and diced 2 cloves garlic, peeled and minced 2 bay leaves ½ teaspoon sea salt (or to your taste) ½ teaspoon ground black pepper (or to your taste) For serving Pickled pepper rings … Read More

Prime Rib Roast Sous Vide

Serves 6 to 8 INGREDIENTS 3 to 4 bone (5 to 7 pounds) prime rib roast (bones in or out as you prefer) Salt and freshly ground black pepper, as needed For the compound butter for finishing 2 sticks unsalted butter, softened 6 cloves garlic, peeled and finely minced 2 to 3 sprigs fresh rosemary, stripped for leaves, and leaves chopped 4 to 5 sprigs fresh thyme, stripped for leaves 1 tablespoon fine salt 1 tablespoon ground black pepper ½ teaspoon sugar ¼ teaspoon onion salt ¼ teaspoon paprika Prepared horseradish, optional for serving DIRECTIONS Fill and preheat the SousVide … Read More

Candy Cane Beets

Serves 4Courtesy of Barbara Westfield INGREDIENTS 4 large chioggia (candy striped) beets 2 tablespoons (30 g) softened butter 2 sprigs fresh thyme, stripped for leaves 1/2 teaspoon (2 g) salt or to taste 1/4 teaspoon (1 g) freshly ground black pepper or to taste INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Trim the root and tops off the beets, if necessary, and scrub them thoroughly with a brush under running water. Pat dry and slice the beets in 1/2-inch thick slices to show their concentric candy cane stripes. Put the beets into appropriately sized cooking pouch(es), taking care that they … Read More