Infusions

Infused Olive Oil

Rosemary Infused Olive OilCourtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Makes about 2 cups (480 ml)

INGREDIENTS

  • 2 cups (480 ml) olive oil
  • Dried Infusion Flavorings of choice (see suggestions that follow)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 131F/55C.
  2. Pour the olive oil into a small zip-closure cooking pouch.
  3. Add the flavoring ingredients you have chosen.
  4. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  5. Submerge the pouch in the water oven and cook for 3 hours.
  6. Remove the pouch from the water oven and submerge in an ice-water bath (half ice, half water) until chilled.
  7. You may wish to strain the oil prior to storing in refrigerator, depending on the ingredients you are infusing. (For instance, for the Herb Chili Oil below the longer the chili sits with the oil the more heat the oil will absorb. For the Vanilla Bean Oil, no need to strain.)
  8. Either store the oil in the pouch or pour into a sterilized and dry stoppered glass bottle.
  9. Will keep for 1-2 months in the refrigerator.

Suggested Infusion Flavorings:

For Chili Herb Oil

  • 2 tablespoons (20 grams) dried herbs, spices and/or chilies

For Vanilla Olive Oil

  • 2 vanilla bean pods, split and seeded; use both pods and seeds to infuse

 

Note:  Special care should be taken to use only clean dried herbs and flavorings when infusing oils because of the risk of soil contamination.  Please see Madeline’s blog on this topic for instructions on drying your own fresh herbs to use in making infused oils.

Infusing Oils With SousVide Supreme

This summer preserve the sunshine with SousVide Supreme by infusing olive oil with your favorite herbs and spices. Instantly add a burst of flavor to your meals by drizzling sous-vide-infused oil over risotto, meat, fish, poultry, vegetables or fresh berries.

A SousVide Supreme water oven is the perfect tool for infusions because it injects full flavor into the oil in just a few hours, as opposed to having to let the mixture sit for several days at room temperature or altering the flavor of the olive oil by heating too vigorously on a traditional stove-top. In just three short hours you will have oil that is intensely flavored.

It is very important when infusing oil that you use clean and dry herbs, because of a dangerous microorganism known as Clostridium botulinum. This microorganism, found in soil, can be present on fresh produce—especially roots or bulbs, such as garlic. In a moist, nutrient-rich, airless environment, it can grow and produce the toxin that causes botulism. Therefore, steer clear of fresh herbs and garlic; instead purchase dried herbs or better yet dry your own. Growth of C. botulinum is hampered by high concentrations of sugar, salt, and acid, so these precautions are less important when infusing sugar syrups or vinegars. Oil, however, is a very good environment for its growth, so an added measure of care is needed when infusing oils.

Drying your own herbs couldn’t be simpler.
1) Rinse fresh herbs and pat dry with paper towels.
2) Tie into bunches with string.
3) Hang upside down in an airy but ambient to warm temperature room for a few weeks until dry and the stalks break instead of bend.

The infused oils are versatile, simply store in the refrigerator and add a glug or two to your next marinade, drizzle as a finishing oil for meat, fish, poultry, or vegetables or use as a poaching liquid for your next sous vide meal. Some of our favorite flavor combinations are shrimp or pork with Chili Herb Oil, beef with Garlic Rosemary Oil and rabbit or chicken with Vanilla Bean Olive Oil.

Basic Infused (Flavored) Oil
Makes about 2 cups (480 ml)

INGREDIENTS

  • 2 cups (480 ml) olive oil
  • Dried Infusion Flavorings of choice (see suggestions that follow*)

DIRECTIONS

1. Fill and preheat the water oven to 131F/55C.
2. Pour the olive oil into a small zip-closure cooking pouch.
3. Add the flavoring ingredients you have chosen.
4. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
5. Submerge the pouch in the water oven and cook for 3 hours.
6. Remove the pouch from the water oven and submerge in an ice-water bath (half ice, half water) until chilled.
7. You may wish to strain the oil prior to storing in refrigerator, depending on the ingredients you are infusing. (For instance, for the Herb Chili Oil below the longer the chili sits with the oil the more heat the oil will absorb. For the Vanilla Bean Oil, no need to strain.)
8. Either store the oil in the pouch or pour into a sterilized and dry stoppered glass bottle.
9. Will keep for 1-2 months in the refrigerator.

*Suggested Infusion Flavorings:

*For Chili Herb Oil

  • 2 tablespoons (20 grams) dried herbs, spices and/or chilies

*For Garlic Rosemary Oil

  • 2 tablespoons (20 grams) dried garlic flakes
  • 2 tablespoons (20 grams) dried rosemary

*For Vanilla Olive Oil

  • 2 vanilla bean pods, split and seeded; use both pods and seeds to infuse

Lychee Vodka and Cordial

lychee infused vodkaMakes about 48 ounces (860 ml)

INGREDIENTS

For the vodka

  • 15 lychee nuts, canned
  • 1 bottle (750 ml) vodka

For the cordial

  • 3 cups (710 ml) simple syrup

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 153F/57C.
  2. Put the lychees and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible from the pouch and zip it closed.
  3. Submerge the pouch in the water oven to cook for 1 hour.
  4. Remove the bag and submerge it in an ice water bath (half ice, half water) for 20 to 30 minutes to quick-chill the contents.
  5. Strain the infused vodka through a fine mesh sieve into a large bowl and discard the solids or save for some other use.
  6. Put the infusion into a stoppered bottle and refrigerate or freeze. Use in specialty cocktails, such as Cosmopolitans or martinis.

To make the cordial

  1. Mix 1 part infused vodka with 3 parts simple syrup.
  2. Serve as an after dinner cordial or use the cordial mixture in specialty cocktails that call for a sweet touch.

Jalapeno Vodka

jalapeno photoMakes 750 ml

INGREDIENTS

  • 2 fresh jalapeno peppers
  • 1 bottle (750 ml) vodka

DIRECTIONS

  1. Fill and preheat the SousVide Supreme to 147F/64C.
  2. Cut the peppers in half and remove the stems, seeds and veins.
  3. Put the peppers and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water oven to cook for 2 hours.
  5. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes.
  6. Strain the infused vodka into a clean bottle with a stopper or cap and refrigerate.

Spicy Bloody Mary
Makes 4 cocktails

INGREDIENTS

  • 8 ounces (240 ml) jalapeno vodka
  • 16 ounces (480 ml) vegetable/tomato juice cocktail (V8)
  • 2 ounces (60 ml) lemon juice
  • 1 tablespoon (15 ml) horseradish, if desired
  • Worcestershire sauce, to taste
  • Ice cubes
  • Celery salt and black pepper, for rimming glass
  • Olives and/or marinated green beans for garnish

DIRECTIONS

  1. In a pitcher, mix the vodka, tomato juice cocktail, lemon juice, Worcestershire sauce, and horseradish. Add ice and stir to chill well.
  2. Mix the celery salt and pepper on a plate; wet the rim of each glass with water and dip the rim into the salt mixture to coat.
  3. Add ice to each glass and fill with the cocktail mixture.
  4. Add a marinated green bean and/or a spear of olives to each glass and serve.

Fresh Ginger Syrup

Makes about a quart and a half (1.2 liters)

INGREDIENTS

  • 2 cups (383 g) castor sugar
  • 4 cups (960 ml) water
  • 3 inches (7.5 cm) fresh ginger root, peeled and grated
  • 2 ounces (60 ml) vodka

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 147F/64C.
  2. In a zip-closure cooking pouch, put all ingredients, except vodka, and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 90 minutes.
  4. Strain the pouch liquid through a fine mesh strainer into a bowl, add the vodka  and transfer the infusion to clean bottle with a stopper.  Discard solids.
  5. Refrigerate the syrup to chill thoroughly.
  6. Store, sealed, in the refrigerator for up to several weeks.

 

 

Habanero Infused Tequila

SVS_BBQ_Main_Final_Food_COCKTAIL_STILL_webInfusion and cocktail courtesy of Rex Bird

INGREDIENTS

  • 1 to 1 ½ fresh sliced habanero peppers, stemmed and seeds removed
  • 1 lemon, for zest
  • 1 orange, for zest
  • 1 bottle (750 ml) anejo tequila

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 165F/74C.
  2. Put all the 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.
  3. Submerge in the water oven to cook for 10 minutes.
  4. Taste test and dilute with additions of the same tequila, if too spicy.

Use it straight as a shooter with a lick of salt and lime or to make a delicious Habanero Margarita!

Hot Spiced Cider

spiced cider

(Use it on its own or to make the Spiced Cider Toddy hot cocktail.)

Makes about 1 quart/0.9 liter

INGREDIENTS

  • 1 orange
  • 1 quart (0.9 liters) apple cider
  • 2 ounces (60 ml) brandy (VS or VSOP quality level)
  • 1/2 cup (120 ml) honey
  • 1/2-inch (1.25 cm) piece peeled ginger root
  • 6 allspice berries
  • 3 cloves
  • 1 cinnamon stick (about 3-inches/7.5 cm)
  • 1 star anise pod

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife.
  3. Combine all of the remaining ingredients in 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 infuse for 1 hour.
  4. Open the pouch carefully and give the infusion a taste to determine if the level of spice and sweetness are to your liking. For more spice, let the infusion continue to cook for another 30 minutes. If you’d like more sweetness, add more honey by the tablespoon, whisk to combine, and proceed.
  5. When you’re happy with the flavor profile, open the pouch and strain the infusion through a fine mesh strainer to remove solids; discard solids.
  6. Return the infused cider to the pouch, again use displacement to remove air, zip the seal and leave the cider in the water oven to keep warm for serving.
  7. Delicious as is, in a warmed mug, for a mainly non-alcoholic holiday treat or use it to make the Spiced Cider Toddy (below).

Spiced Cider Toddy
Makes 8 servings

  • 2 cups (480 ml) bourbon
  • 1 orange, thinly sliced (8 thin slices)
  • Whole cloves, for studding the orange slices
  1. Put 6 ounces (180 ml) of the infused cider and 2 ounces (60 ml) of the bourbon into each warmed mug
  2. Float one studded orange slice on top
  3. Serve hot.

Cranberry Infused Gin

Sous Vide Infused Cranberry Gin #sousvideCourtesy of SousVide Supreme Culinary Specialist, Sophie
Makes about ¾ liter (750 ml)

INGREDIENTS

  • 1 bottle (25 fl oz/750 ml) gin
  • 1 cup (120 g) fresh cranberries

DIRECTIONS

  1. Fill and preheat the SousVide Supreme to 153F/67C.
  2. Put a large (gallon /3.8 liter) zip-closure cooking pouch into a baggy rack.
  3. Pour the gin into the pouch and add the cranberries.
  4. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
  5. Once the pouch is zipped closed, submerge it in the water bath for 2 hours.
  6. After two hours, remove the pouch from the water oven and strain the infusion through a fine sieve into a clean bottle or jug with a stopper. Discard the cranberries or reserve for another culinary use.
  7. Put the jug of gin into a basin of ice water and leave to cool. Store in the refrigerator or freezer for weeks.

Casablanca Cocktail

Casablanca CocktailMakes 1 cocktail

Note: This recipe does not use the sous vide technique.

INGREDIENTS

  • 2 ½ ounces (75 ml) sous vide infused Cherry Orange Rum
  • ½ ounce (15 ml) simple syrup
  • ½ ounce (15 ml) Cointreau
  • ½ ounce (15 ml) fresh lime juice
  • ½ cup (120 ml) cracked ice

 

INSTRUCTIONS

  1. Pour all ingredients into a cocktail shaker and shake well to chill.
  2. Pour into a chilled cocktail glass and mutter ‘Here’s lookin’ at you, kid!

Sous Vide Strawberry Daiquiri

Sous Vide Strawberry Daiquiri

INGREDIENTS

For the puree (Makes 750 ml)

  • 1 ‘fifth’ (750 ml) clear rum
  • 4 lemons
  • 4 limes
  • 1 pint (300 g) fresh, ripe strawberries, stemmed and quartered
  • Simple Syrup, chilled

For the cocktail (Makes 1 cocktail)

  • 2 ounces infused rum
  • 1 ounce simple syrup
  • 1 ounce strawberry puree
  • Ice
  • Whole fresh strawberry, for garnish

 

INSTRUCTIONS

For the puree

  1. Fill and preheat the SousVide Supreme to 135F/57C.
  2. With a sharp knife, peel the zest from the lemons and limes and carefully scrape away any white pith.
  3. Juice the lemons and limes.
  4. Put the rum, lemon and lime juice and zest, and strawberries into a large (gallon/3.8 liter) zip-closure cooking pouch.  Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  5. Submerge the pouch to cook for 2 hours.
  6. Remove the pouch and quick chill for 15 minutes, submerged in an ice water bath (half ice/half water).
  7. Strain out the solids, reserving the strawberries.  Pour the infused rum into a clean bottle with a stopper or screwtop (the one it came out of works fine.)  Chill very well.
  8. Puree the cooked strawberries and chill.

For the cocktail 

  1. In a cocktail shaker, with ice cubes, put all ingredients and shake well.
  2. Pour into a chilled, stemmed cocktail glass.
  3. Halve the strawberry almost through from tip to stem and position on the edge of the glass.

Lime Limoncello

Courtesy of Staff Blogger, Sophie
Lime Limoncello Spritzer CocktailMakes 1 quart (960ml)

Ingredients

For the vodka

  • 2 large lemons for zest (yields about 2 tablespoons/30g of zest with pith removed)
  • 4 limes for zest (yields about 1 ½ tablespoons/20g of zest with pith removed)
  • 2 cups (480ml) vodka

For the sugar syrup

  • 2 cups (480 ml) of water
  • ¾ cup (144g) of superfine sugar/ castor sugar

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 135°F/57°C.
  2. Remove the zest from the lemons and limes with a sharp knife or vegetable peeler.
  3. Scrape with the sharp knife blade to remove every little bit of white pith from the zest, otherwise it will make your limoncello taste bitter.
  4. Pour the vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. (Use the Baggy Rack (or a friend) to assist in pouring liquid into a bag)
  5. Add the zest and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
  6. Submerge the pouch in the water bath and cook for 2 hours.
  7. Meanwhile, make the sugar syrup:
  8. Put the sugar and water 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 closed.
  9. Submerge the pouch in the water bath, alongside the vodka to cook for the 30 minutes needed for the sugar to dissolve.
  10. Remove the pouch and chill in a water bath (half ice/half water), for 10 to 20 minutes.
  11. Once the cooking time has elapsed on the vodka, remove the pouch and strain the vodka into a large bowl or jug.
  12. Discard the zest and stir the sugar syrup into the vodka.
  13. Pour the finished lime-limoncello into airtight bottles or jars and chill before serving.
  14. Serve chilled as an aperitivo or digestivo or as a cocktail with ice, slices of lemon and lime, a sprig of mint and some soda water. Enjoy!

Great with

Lime Limoncello Cooler

 

Sous Vide Infused Pasilla and Chipotle Bulldog Gin

Courtesy of the Mondrian Hotel Bar
Makes about 1 liter

Sous Vide Infused Pasilla and Chipotle Bulldog Gin


INGREDIENTS

  • 1/2 cup (120 ml vol) dried chipotle (chopped)
  • 1/2 cup (120 ml vol dried pasilla negro pepper (chopped)
  • 1 liter Bulldog Gin

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. Add the pasilla peppers and gin to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  3. Submerge in the water oven to cook for 15 minutes.

Try it in the Green Smoke cocktail