How To

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

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

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

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

Fresh Ricotta Cheese Sous Vide

(Courtesy of Violet Willis, Kilby Ridge Farm, Dennysvile, ME) INGREDIENTS 3 quarts fresh milk (goat, cow, sheep, or combo) 6 ounces (180 ml) vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 172F/78C. Put the milk into a large (gallon/3.8 liter) zip closure cooking pouch; use the Archimedes Principle to remove most of the air and zip the seal. Submerge the pouch in the water bath and cook for 30 minutes until the milk is heated through. Open the pouch and add the vinegar. Stir gently and reseal the pouch. Continue to cook in the pouch for 15 minutes more. Remove the … Read More

Last Minute Sous Vide Gifts

Santa may have made his list and checked it twice, but let’s be honest: Sometimes, the gift-giving season sneaks up on even the most organized of us, pouncing like a festively adorned tiger. Such a thing happened to this very blogger, when I realized that it was the second night of Hanukkah and four days till Christmas, and I had yet to write a blog post about last-minute gifts. It’s no secret that sous vide cooking can be a huge time and energy-saver. Whether it’s allowing you to cook a week’s worth of meals or helping you cook the perfect … Read More

Sous Vide Crème Brûlée Ice Cream

In honor of Bastille Day, I am making something inspired by a French classic. For this recipe, I combined my two favorite treats – ice-cream and crème brûlée. I love crème brûlée, and it’s a dessert that I can now make perfectly every time in my SousVide Supreme. We have a great tried and tested recipe on our site, and it’s a perfect dessert to try with the SousVide Supreme. Most of the really delicious artisan ice-creams you get are made with a real custard base that includes cream, whole milk, sugar, and eggs yolks. One of the greatest advantages of … Read More

Sous Vide Rhubarb

Rheum rhabarbarum and Rheum rhaponticum are the most common varieties of the Buckwheat family found in our kitchens. Beckoning the arrival of spring, this faux fruit appears in various colors ranging from spring green to ruby red. Native to Northern Asia, rhubarb thrives in colder climates from Spring through Summer. US cultivation began during the early nineteenth century on the east coast and eventually spread west with the settlers, primarily grown in the northern states and southern Canada. When shopping for rhubarb choose bright, glossy, unblemished and firm stalks. Most rhubarb is sold without the leaves, however if you have … Read More

Carrot and Daikon Quick Pickle

Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar 1/2 cup (120 ml) warm water 1⁄2 pound carrots (228 g) peeled and cut into matchsticks 1 1/2 pounds daikon (228 g) peeled and cut into matchsticks   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the carrots and daikon into a small (quart/0.9 liter) zip-closure cooking pouch (or chamber vacuum pouch.) In a bowl, whisk together the salt, sugar, vinegar, and water and pour the mixture over the vegetables. Use the displacement … Read More

Sous Vide Soft-cooked Goose Egg?

A Twitter reader queried us: How long would it take to soft cook a goose egg? Good question! As with all things sous-vide cooked, time to reach target temperature completely depends on the the distance the heat of the water bath has to cross to heat the food from edge to edge. With eggs, the critical measurement is its circumference at its ‘equator’ or widest point. That’s true regardless of type of egg from quail to ostrich! Douglas Baldwin–mathematical wizard that he is–has worked out the equations for we lesser mortals and presents the results nicely in his great book … Read More

Whole Turkey Sous Vide?

Particularly around the fall and winter holidays (though it came up today with the daffodils on a comment thread at chefsteps.com) readers often raise the question: can I cook a whole turkey sous vide? The answer is sure! You just have to do it in parts! But that’s not really what the questioners mean, of course.  They mean the whole, intact bird. And that presents a few problems for the sous vide method.  In order to cook a whole bird by the sous vide technique, you’d need a chamber vacuum sealing appliance to vacuum seal the carcass, because with a … Read More

How to Color Easter Eggs

The Easiest Egg-coloring Method Ever! Avoid all the muss and fuss (and mess and smell) of coloring eggs this spring by letting the SousVide Supreme do all the work.  With this method, you can cook and color the eggs in one easy step.  Here’s all there is to it. Per dozen eggs, you’ll need: 4 SousVide Supreme Zip Pouches – Quart Size food coloring in your favorite colors 1 quart (0.9 liter) water 8 teaspoons (40 ml) white vinegar Instructions: Fill and preheat the SousVide Supreme to 167F/65C. Put a cup (240 ml) of water into each zip-closure bag. Add 20-40 … Read More