How To

Chile Lime Salmon Sous Vide

Serves 2 INGREDIENTS For the salmon 1 pound (0.45 kg) filet salmon (about 1-inch/2.5 cm thick), skin and pin bones removed 1 ½ teaspoons (7.5 ml) Maldon sea salt (or Kosher salt) 4 kafir lime leaves 1 Thai red chili, split and seeded 4 slices fresh lemon For Serving Commercially prepared wasabi cream Raspberry Chipotle or Red Pepper Chile Glaze (recipes follow) Pickled Blueberries INSTRUCTIONS Cooking the salmon Fill and preheat SousVide Supreme to 126F/52C. (or your preferred degree of doneness for salmon.) Cut the filet into two similarly sized pieces; season each one lightly with salt or brine beforehand. (We recommend … Read More

Sous Vide Quick Poached Eggs

Serves 1 to 24 INGREDIENTS 1 to 24 eggs in their shells   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/ 75C. Gently drop the eggs (as many as you need) into the water oven. At this temperature you MUST set the timer for 15 minutes and remove the eggs at that point. (Leave them too long and you will have lovely hard boiled eggs! If you don’t want to time them, set your water oven to 148F/ 64C and leave them an hour or longer.) Gently lift the eggs from the water (using the lifting rack of the … Read More

Mulled Wine Sous Vide

Makes about 12 servings Ingredients 2 cups (480 ml) apple cider 1 cup (240 ml) orange juice 1 (750 ml) bottle full bodied red wine, such as Zinfandel or Cabernet Sauvignon 1/4 cup (60 ml) honey 2 cinnamon sticks 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) whole allspice 2 oranges, sliced thinly, for garnish   Instructions Fill and preheat the SousVide Supreme to 137F/58C Put all ingredients into a large (gallon/3.8 liter) zip closure pouch and, using the displacement method (Archimedes’ Principle) remove the air from the pouch and zip the seal. Submerge the pouch to cook … Read More

Pomegranate Vodka

Makes 750 ml INGREDIENTS 1 bottle (750 ml) vodka Zest of 3 tangerines 1/2 cup (115 g) pomegranate seeds**   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153F/67C. Put all ingredients into a large (gallon/3.8 liter) zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven and cook for 2 hrs. Strain the infusion (to remove the seeds and zest) and pour into a clean stoppered or screw-top bottle, cool, label, and refrigerate for up to 6 weeks. (The bottle of the vodka you used works fine.) … Read More

The Lit Fir

Adapted from a recipe of the Winecask Restaurant, Santa Barbara, CA Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Clear Creek Douglas Fir Eau de Vie 1 ounce (30 ml) apple brandy 1/2 ounce (15 ml) orange juice 1/2 ounce (15 ml) lemon juice 1/2 ounce (15 ml) cranberry juice 1/4 ounce (7.5 ml) vanilla bean simple syrup 1/4 ounce (7.5 ml) cinnamon simple syrup Cinnamon sugar and orange juice for rimming glass (optional)   INSTRUCTIONS Combine all ingredients in an ice shaker and shake until chilled. Pour orange juice into a flat saucer. Put cinnamon sugar into a separate … Read More

Cinnamon Simple Syrup

Makes 1 quart (0.9 liter) INGREDIENTS 4 cinnamon sticks 2 cups (480 ml) water 2 cups (383 g) castor (superfine) sugar   INSTRUCTIONS Preheat the SousVide Supreme to 190F/88C. Put all sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch and whisk until the sugar has mostly dissolved then add the cinnamon sticks. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 1 hour. Remove the pouch, strain the contents into a clean, stoppered bottle, and refrigerate for up to 4 weeks.

Vanilla Bean Simple Syrup

Makes 1 quart (0.9 liters) INGREDIENTS 4 vanilla beans 2 cups (480 ml) water 2 cups (383 g) Castor (superfine) sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/88C. Split the vanilla beans and scrape the seeds. Put the bean pods, seeds, water and sugar into a large (gallon/3.8 liter) zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 1 hour. Strain the syrup through a fine mesh sieve, lined with cheesecloth or a coffee filter, to catch the bean sediment. Pour into … Read More

How to Spatchcock (or Butterfly) a Bird for Sous Vide Cooking

Ever tried to cook a whole chicken or game bird sous vide only to have the vacuum pouch bob like a cork in the water bath? Whole chickens, ducks, or game hens will float, because without a chamber vacuum sealer, it’s not possible to completely evacuate the air in the cavity. The residual air makes it impossible to successfully submerge the bird in the water oven and that can lead to uneven cooking of the meat. Here’s a tip to achieve even cooking and easy vacuum sealing of whole poultry: flatten the birds using a technique called spatchcocking. Here are … Read More

48-Hour Sous Vide Pork Ribs

Recipe courtesy of John Loydall – Food blog Serves 1 to 4 (plan ½ to 1 rack per person) INGREDIENTS For the ribs 1 or more racks pork ribs 1 teaspoon (5 ml) smoky paprika per rack 1 teaspoon (5 ml) brown sugar per rack Salt and pepper to taste For the glaze 2 tablespoons (30 ml) olive oil 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 teaspoons (10 ml) fennel seed 1 teaspoon (5 ml) black cumin 1 teaspoon (5 ml) smoky paprika 1 tablespoon (15 ml) tomato ketchup Juice of 1 … Read More

Christmas Pudding

Adapted from Saveur (saveur.com) Makes 2 puddings INGREDIENTS 2 tablespoons (28 g) butter, for greasing bowls 2 cups (300 g) quality assorted raisins 2 cups (480 ml) brandy 1 1⁄2 ounces (42 g) quality assorted candied fruits 5 tablespoons (72 g) cold butter (or, traditionally, beef suet) diced 1 3⁄4 cups (105 g) fine day-old bread crumbs 1 cup (85 g) blanched almond meal 1⁄4 cup (50 g) dark muscovado sugar 3 tablespoons (19 g) flour 2 tablespoon (10 g) shredded unsweetened coconut 2 tablespoons (10 g) finely grated peeled carrot 1⁄2 teaspoon (2.5 ml) finely grated lemon zest 1⁄4 … Read More

Old Fashioned Bourbon Cordial

Makes about 2 quarts/liters INGREDIENTS 1.75 liters bourbon (or Irish whiskey) 2 large oranges (used for zest) 1 large jar (about 14 ounces/370 g) maraschino cherries 2 cups (480 ml) simple syrup (equal parts sugar and water, cooked over low heat until dissolved)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Remove just the zest from the oranges with a sharp vegetable peeler and put into a gallon (3.8 liter) zip-closure cooking pouch (available on our site). Add the bourbon and the entire bottle of maraschino cherries and their syrup to the pouch. With the zip closure open, … Read More

Rice is Nice – Sous Vide makes it simple

It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time! Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot… Garlic Cheese Risotto Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced … Read More