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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

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

Interview: Jack Lucas MasterChef UK Finalist

At just 21, Jack Lucas took the culinary television world in the UK by storm with his good looks and boyish charm.  On a path that is somewhat unusual — from 1st Class Honors at Exeter University (in Geography, no less!) to finalist on MasterChef UK in one giant step–it looks like his culinary star is most definitely on the rise.  We were thrilled that he could recently take time out of a very busy schedule to chat with us about the world of sous vide cooking.  Here’s Jack’s take on it… SVS: We first came across you as a … Read More

Chicken Tikka with Caramelized Onions

Courtesy of Chef Sam Hussain (caférickshaw.com) Serves 4 INGREDIENTS 2 to 2 ½ pounds (1 kg) boneless chicken breasts 3 tablespoons plus 1 teaspoon (50 ml) mustard oil Fresh cilantro/coriander and mint leaves for garnish 4 ounces (120  ml) salted natural yoghurt, for serving For the marinade 3 tablespoons (90 ml) Greek yoghurt 1 tablespoon (15 ml) ground coriander powder 2 tablespoons (30 ml) garam masala 2 tablespoons (30 ml) ginger garlic paste 1 teaspoon (5 ml) ground cayenne pepper or to taste 1 teaspoon (5 ml) Kasuri methi (dry fenugreek) 1 lemon, for juice Salt, to taste 1 handful … Read More

Bratwurst, Weisswurst, Bockwurst

Serves – 4 to 16 people INGREDIENTS 4 to 16 wurst sausage links (bratwurst, weisswurst, bockwurst, boudin, or a mix) Coarse Grainy Mustard or your favorite kind of mustard for serving Buns, if desired DIRECTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the sausage links in a single layer into cooking pouches (do not overfill) and vacuum seal. Package pre-cooked sausages and fresh sausages in separate pouches. Submerge the pouches in the water oven to cook for at least 1 hour, in the case of cooked sausages, and about 2 to 3 hours in the case of fresh … Read More