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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

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

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

With Good Friday and Easter Sunday falling on the same weekend as Passover this year, the coming weekend promises to be a busy one full of good food and guests. But even with a packed holiday weekend approaching, there’s always room for some sous vide in your kitchen. Here are some of our Easter and Passover-approved recipes that will wow you guests … with lots of egg recipes, of course! Using your SousVide Supreme to color Easter eggs will quickly become one of your favorite tricks. Keep your hands and counters dye-free by using our zip pouches to dye the … Read More

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

With Passover approaching, we asked Israeli chef Yair Feinberg if he had a great sous vide recipe for the holiday. Not only did he share his special recipe for sous vide gefilte fish, but he also wrote a guest blog post to accompany it. We thank Chef Feinberg for creating a moist, flavorful take on a traditional recipe. ‘Gefilte fish’ is a classic fare in the Ashkenazi-Jews’ kitchen. A popular holiday dish that is usually served as first course on Rosh HaShana, Pesach and Shabbath, ‘gefilte’ means stuffed. The original dish was made from chopped freshwater fish and then stuffed … Read More

On St. Patrick’s Day, whether you’re Irish or just wish you were, there’s no better way to celebrate than with good food, good drink, and good friends! We recommend a steaming bowl of our hearty sous vide Irish Stew, a slab of hot soda bread with creamy Irish butter, and a cold Guinness to celebrate! So gather together with your friends around a pint and a bowl for the wearin’ o’ the green! You’ll find more delicious stews, soups and delicious one pot sous vide meals in our Sous Vide One Pots cookbook. Erin go bragh! Share this Post:Digg this … Read More

A guest post by Michael Ruhlman | First Published: November 29, 2012 About ten years ago, sous vide cooking, cooking food at low precise temperatures, entered the professional kitchen in America. It’s now solidly in the home kitchen with various devices for sale. For the best price/quality ratio, Sous Vide Supreme has, since its arrival in 2009, been my favorite tool. It’s fabulous for home use. Do you need one to survive? Of course not. Can you do endlessly creative and awesome dishes with it? You bet. What is it that makes you want to own a sous vide machine—slow … Read More

SousVide Supreme is thrilled to announce its partnership with Breville to bring the revolutionary sous vide cooking technique to Australian home cooks. Breville is a leading brand of culinary products which has grown to become an iconic Australian brand and has enhanced peoples lives through thoughtful design and brilliant innovation, now delivering kitchen products to over 30 countries around the globe. The Breville SousVide Supreme (BSV600, 220-240 volt) is now available at Australian retailers including Myer, David Jones and Harvey Norman. Breville recognized the need to introduce the sous vide cooking technique to the home cook and found the perfect partnership with … Read More

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

Sous vide cooking is fast becoming a global phenomenon, with the SousVide Supreme now available throughout the US, Europe, and the UK, but also now in markets as diverse as Australia, Malaysia, Singapore, Russia, Israel, and Scandinavia. The widespread adoption of the technique is creating fans among cooks of every skill level worldwide. One is UK photographer (and prolific food blogger) John Loydall, whose fabulous food photographs caught our eye. They are simply food porn at its finest. Since he isn’t a chef by trade–and therefore a lot like the rest of us–we were curious about what drew him to … Read More

SVS: Welcome, Whitney, back to the SousVide Supreme pages. We always enjoy having you back for a chat. For our readers who may not be aware, you were the very first MasterChef winner in 2010. What led you to the culinary world? WM: I have always been passionate about cooking, since I was a child. My dream was to have a career in the culinary field. I feel so blessed to have won Fox’s Masterchef program, which has helped to launch my career. SVS: What is your most vivid memory of the show? WM: My most vivid memory would have … Read More