Ideas & Inspiration

Light A Fire With Your Water Oven

Truly romantic moments are few and far between these days. We’re not suggesting that romance is dead. In fact, we firmly believe that romance is alive and well.

The problem is that a romantic gesture involves effort, and modern conveniences have done a remarkable job of simplifying our lives. Text messages are sent in lieu of love letters, the perfect gift can be found via Amazon wishlists, and it’s hard to pine for someone when their every thought is posted on Twitter.

This Valentine’s Day, branch out beyond the table for two at an expensive restaurant. Anyone can make reservations at a restaurant. Instead, try something different, a little adventurous, and very romantic: prepare a gourmet, restaurant-quality meal at home.  We suggest this delicious  Halibut Beurre Rouge with Shaved Asparagus, Morels, and Heirloom Potatoes, recipe courtesy of Chef Phillip Foss of Chicago’s EL Ideas restaurant. Don’t worry, you won’t have to prepare the whole recipe on your own. Just turn to the best sous chef a gourmet cook could ask for: your SousVide Supreme.

Put in that little bit of extra effort to make an unforgettable romantic gesture. In this case, “that little bit” is the key. Chef Phillip Foss’ recipe may be an ambitious dish to attempt, but it’s infinitely easier to perfect thanks to sous vide cooking.  Since you don’t have to keep an eye on the halibut, you’re free to prepare the rest of your plating as the halibut cooks to perfection in 20 minutes. Your SousVide Supreme is a modern convenience that actually makes romantic gestures easier.

Finish the meal with an elegant Classic Crème Brûlée for dessert. Made in advance with the help of your SousVide Supreme, the light custard is a sweet compliment to the complex flavors of the Halibut Beurre Rouge.

If you have a special Valentine’s Day dinner menu, or if you plan on using ours, let us know! Share your Valentine’s Day successes with us on Twitter or our Facebook page.

Featured Guest: Nom Nom Paleo Pork Tenderloin

Keeping in line with our September meal planning theme, we thought it would be a perfect fit to get a busy working mom’s perspective on how she uses SousVide Supreme to make her meal planning easier and healthier. For more on Michelle, you can read her blog Nom Nom Paleo.

Michelle Nom Nom PaleoI wear many hats as a wife, mom, full-time night shift worker, and daily Paleo food blogger. But no matter how hectic life gets, we always eat a healthy and tasty home-cooked dinner together as a family.

This wasn’t always the case; just a few years ago, I made a habit of bringing home greasy take-out or throwing together a batch of spaghetti with jarred tomato sauce for dinner. What changed? I bought a SousVide Supreme!

Sous vide cooking has vastly improved how and what my family eats. It’s amazing how despite juggling a crazy work schedule and parenting duties (I have two young boys), I’m still able to whip up delicious, restaurant-quality meals most nights of the week with minimal preparation. It’s been almost a full year since we bought a SousVide Supreme, and it’s been my go-to kitchen appliance ever since.

It’s amazing how sous vide cooking:

1. Saves me money;
2. Fools people into thinking I’m a fantastic chef; and
3. Offers me the gift of time.

Money Saver
The SousVide Supreme has saved me money in more ways than one. First and foremost, we rarely go out to eat nowadays because it’s so easy to crank out delicious meals at home. I’ve also saved on my grocery bills because, when cooked sous vide, tough, cheaper cuts of meat (e.g. grass fed beef tongue, oxtail, short ribs, etc.) are magically transformed into tender, succulent entrees. On the rare occasion when I buy an expensive steak, I don’t need to worry about spending money on a back-up dinner plan because it always turns out fantastic.

Makes Me Look Good
Although I’m a die-hard foodie and maintain a food blog, I’m — at best — an enthusiastic home cook. In fact, if a recipe looks too involved or complex, I’m not making it! Who wants to be disappointed by the result after feverishly cooking for hours? Fortunately, sous vide cooking allows me to prepare a wide variety of proteins PERFECTLY! All I do is season the meat, vacuum-seal, and drop the packets in the water oven for the specified time and temp. In fact, I’ve become much bolder in my kitchen experiments (e.g. sous vide beef tongue, sous vide beef cheeks, etc.) because I know tastiness awaits in the water oven. It’s so easy, I feel like I’m cheating!

Time Saver

With the SousVide Supreme, I can pre-cook a mess of meat once a week so it’s ready to reheat when I want to eat it. The trick to meal planning with the water oven is finding and grouping items that can cook at the same temperature. For example, if you like all your red meat cooked to 130º F (medium rare), just plan to make all of them at the same time and remove each individual item as they finish cooking.

The beauty of sous vide is that you can cook lots of things ahead and then you’ve got tons of ready-to-eat meat in your fridge (where it’s good for ~4 days) or freezer (where it’s good for 6+ months). You can eat the meat cold (e.g. chicken breast) or just reheat it for 30 minutes in the water bath set to the final serving temp, dry it off, and sear. Given that I don’t need to stress out about my proteins anymore, I can focus my energies on cooking up tasty vegetable side dishes – and who doesn’t need to eat more veggies?

I’m not an aspiring Master Chef — just a working mom who wants an affordable, perfectly cooked meal for my family. Since prep time and clean-up is minimal when I use my SousVide, I’m able to spend more time enjoying dinner with the family instead of slaving away in the kitchen.

One of my favorite dishes is sous vide pork tenderloin. Not only is it easy to make and budget friendly, but using the dry rub makes the pork so flavorful!

Sous Vide Pork Tenderloins
(feeds 4-6 people)

Ingredients:
2 pork tenderloins, about a pound each
1.5 tablespoons (22.5 ml) of Tabil seasoning (or your favorite dry rub)
1.5 tablespoons (22.5 ml) of Kosher salt
Freshly ground black pepper
2 Tablespoons (28 g) of butter

Here’s how make it:

1. Dry off the meat.

Raw Pork Tenderloin for Sous Vide2. Season with salt, pepper, and your favorite dry rub. Don’t be afraid of salt.

Seasoned Raw Pork Tenderloin for sous vide3. Add a pat of butter to each tenderloin and vacuum seal it.
Pork Tenderloin in sous vide bag4. Stick the packet in the SousVide Supreme set at 135-140 F (I prefer 135F) for a minimum of 2 hours.

(If you aren’t serving them right away, dunk them in an ice bath for an hour and store in the fridge and freezer.)

5. Take the pork out of the packet, dry it off.
Sous Vide Pork Tenderloin6. Sear in a hot pan with your favorite fat or torch it.
Sous Vide Pork TenderloinThat’s it!

Sous Vide Pork TenderloinRead more about Michelle’s balancing act (and delicious sous vide recipes) at NomNomPaleo.com.

Valentine’s Day Menu

Voulez-vous sous vide avec moi, ce soir?  That’s the question of the night for those who want to whip up a romantic Valentine’s Day dinner on this day of love, as the SousVide Supreme Demi takes center stage as one of the hottest Valentine’s Day gifts for foodies.

To help plan the perfect day, SousVide Supreme compiled the following sous vide Valentine’s Day menu including Rosemary Beef Rib Roast, Sage Carrots, Strawberries & Cream and a Raspberry-Infused Cocktail.

Beef Rib Roast

Time: 8 to 10 hours

Temperature:  134F/56C

Serves:  2 to 4

 

Ingredients:

1-2 pounds (0.45 kg to 0.91 kg) boneless beef rib roast

1 tablespoon (15 ml) fresh minced garlic

1 teaspoon (5 ml) coarse (kosher) salt

Freshly ground black pepper to taste

2 sprigs fresh rosemary, stripped of leaves, and leaves finely chopped

1 tablespoon (15 ml) extra virgin olive oil

2 tablespoons (28 g) clarified butter, melted

Instructions: 

  1. Fill and preheat the SousVide Supreme™ to 134F/56C.

2.      Mix the garlic, salt, pepper, and rosemary together and sprinkle the mixture evenly over the surface of the meat. Drizzle the olive oil over the surface.

3.      Put the roast into a large (gallon/3.8 liter) food-grade cooking pouch and vacuum seal.

4.      Fully submerge the pouch in the water oven and cook for 8 to 10 hours.

5.      Before serving, remove the roast from the pouch, pat dry; adjust seasoning with additional salt and pepper, if desired

6.      Sear the meat to caramelize the surface, either in the clarified butter in a very hot skillet or by brushing the surface with the clarified butter and searing under the broiler or with a kitchen torch.

7.      Slice and serve.

Carrots with Sage

Time:  1 hour

Temperature: 185F/85C
Serves: 4

Ingredients:

16 baby carrots, peeled and washed

¼ cup (2 ounces/57 g) butter

1 tablespoon (15 ml) bacon Fat

6 fresh sage leaves

1 ½ teaspoon (7.5 g) kosher salt

Instructions: 

1.   Fill and preheat the SousVide Supreme™ to 185F / 85C

2.   In a small skillet over medium heat, melt the butter, bacon fat.

3.  Add the sage leaves and sauté for 5 minutes; stir in the salt and cook an additional 5 minutes.  Remove the sage leaves.

4.   Toss the carrots in the seasoned butter, put them into a cooking pouch in a even layer, pour in any residual melted butter, and vacuum seal.

5.    Submerge the pouch in the water oven and cook for 1 hour.

6.    Remove from the pouch and serve.

Sous Vide Strawberries & Cream

Time:  15 minutes

Temperature: 185F / 85C
Serves: 6

Ingredients: 

4 cups (0.6 kg) sliced strawberries

¼ cup (48 grams) superfine sugar (preferably) or granular sugar

½ cup (120 ml) champagne or sparkling wine

fresh mint leaves, for garnish

whipped cream, for garnish

Instructions: 

1.       Preheat SousVide Supreme™ to 185F/85C.

2.      Remove the green leafy stem from the top of the strawberry and cut the berries into quarters, lengthwise, from stem end to tip.

3.      In a medium bowl, toss the berries with the sugar to thoroughly coat them.

4.      Put the berries and champagne into a large (gallon/3.8 liter) cooking pouch, spreading out evenly to fill the pouch.

5.      Evacuate as much air as possible from the pouch and seal only. (Do not attempt to vacuum seal liquids with a suction vacuum sealer.)

6.      Submerge the pouch in the water bath, using the universal pouch rack to keep the strawberries below the water surface, and cook for 15 minutes

7.      To serve, fill a martini glass or dessert dish two-thirds full with berries and top with a dollop of fresh whipped cream and a sprig of fresh mint.

 

Sous Vide Cranberry Sauce-off from Salty Seattle

Every family has its favorite recipe.  In fact, every person in a family will have an opinion.  Some prefer fresh Cranberry Relish (uncooked); others want cooked sauce, but from scratch; still others (inexplicably, but honestly) prefer the jellied stuff from a can.

If you are in the camp who wants a made-from-fresh-cranberries sauce with a tart flavor and pleasing texture, take a tip from Salty Seattle, who compared a traditional stove top cooked cranberry sauce to a sous vide cooked cranberry sauce (and for good measure with a commercial slice it up canned cranberry sauce as her control.)  Which was superior?  Click here for all the details and the recipes.

For more recipes for holiday favorites, check out the new Sous Vide Holiday cookbook.

Happy Thanksgiving from SousVide Supreme

Wishing you all a Happy Thanksgiving…

Happy Thanksgiving from SousVide Supreme

Check out SVKitchen for sous vide recipes

Here are some fantastic recipes to try in your SousVide Supreme. SVKitchen is all about sous vide cooking and the recipes they create are fantastic!! Become a fan! http://svkitchen.com/

High Tech (Easter) Eggs

Easter is this weekend and all eyes will be on the egg – which is one of the coolest foods you can cook sous vide. The egg is full of complex proteins which firm up at different temperatures, so because of the precise temperature control you get with sous vide, you can create textures you just can’t replicate with any other technique. You can even set the yolk before the whites – some calls this a “reverse boiled egg” – for an amazing thick custard-like middle, with velvety whites on the outside.

Scrambled, soft boiled, dipping in toast – with sous vide you get a complete range, and one degree difference can change the entire texture. Hours of experimental fun!

So, in honor of the egg this holiday weekend, we’ve rounded up some of the best-of-the best sous vide egg photos from our friends online using the SousVide Supreme. Don’t miss our own little unofficial scientific experiment at the end for a cooking play-be-play.

Awesome creamy results by Steamy Kitchen.

Perfect soft boiled atop seasoned potatoes. Shout out to Serious Eats.

Quail eggs too! Topped with truffle oil and black lava sea salt, no less. Fancy stuff, Sleepless Foodie!

Well Preserved said this is the “the best egg he’s ever had.” Looks delish.

Wilson Rothman notes this egg achieved perfect custard consistency. Check out his post at You Make It You Eat It.

Salty Seattle always impresses with her dishes. Here, sous vide egg paired with Meyer lemon hollandaise.

Classic egg on toast by Popular Science.

Gorgeous photo from The Foodie Forkful.

Another good one by Salty Seattle. Goose egg done right.

…and from our own Dr. Mary Dan Eades, creamy French-custard style eggs!

Now, for our own informal experiment – see results at left at two degree increments, all cooked for 45 minutes in the SousVide Supreme. We found the perfect egg to be right at the 143 mark. People who follow sous vide cooking closely will note the SousVide Supreme does not circulate water, as most other water baths do. We often hear the “perfect sous vide egg” is 146, but due to the difference in water circulation, 143 seems to be the sweet spot for the SousVide Supreme. And yes, three degrees does make a huge difference…that is the beauty of sous vide!

 

 

 

 

 

 

 

Our own Chef Richard Blais cites 143 for the perfect SousVide Supreme egg. So tell us, what temp is perfect for you?

 

 

 

 

Eggs Scrambled in the French Manner

Apart from slaving over a hot bain Marie, stirring constantly for twenty minutes or more, there simply used to be no other way to produce scrambled eggs in the French style.  You know the ones I mean–those with the delicate consistency of a velvety custard.  And that kind of hands-on time commitment meant that for all but the most dedicated cook, these fabulous eggs were a treat to be had on special weekends.

Eggs Scrambled in the French Manner

All that changed with the arrival of the SousVide Supreme.  Now it’s something so easy and foolproof that anyone can do it…for one or two or ten.  And requires so little hands-on time that you might decide to make them any old morning before going to work or school.  Like these eggs above, made on a busy Tuesday morning.

Here’s how simple it is:

Eggs Scrambled in the French Manner

Makes 2 servings

INGREDIENTS

  • 5 large eggs
  • 2 tablespoons half-and-half cream
  • 1 generous tablespoon unsalted butter
  • pinch of truffle salt (if you have it) or sea salt

DIRECTIONS

  1. Preheat the SousVide Supreme to 167F/75C.
  2. Beat the eggs, cream and butter well and pour into a food-grade, plastic vacuum pouch, suitable for cooking.Let the bag hang over the edge of your counter, holding it securely, so that gravity helps keep the liquid in the bottom of the bag.  Vacuum as much air from the bag as is possible (which with a typical home suction system won’t be much) and before the liquid escapes into the vac chamber, seal it. (Conversely, just express as much air as you can manually and seal the bag, sans vacuum.)
  3. Drop the bag into the SousVide Supreme water bath.
  4. Set the timer for 10 minutes and at that point, pull the p0uch out, massage the egg mixture through the plastic for a moment and return it to the bath.
  5. Set the timer for 5 more minutes.
  6. Pull the pouch from the SousVide Supreme and gently massage the pouch.
  7. Divide the cooked eggs between two bowls, sprinkle a bit more truffle salt on top, grind a bit of black pepper over them, and enjoy the most delectable scrambled eggs imaginable.