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From the first card you made for her in kindergarten (the one with the heart snipped out of construction paper with your blunt-nosed scissors and glued on with Elmer’s school paste) nothing says ‘I Love You, Mom!’ quite like something you make yourself. Anyone, after all, can phone the florist or make a brunch reservation, but those can’t hold a candle to something you hand-crafted with love especially for her. So this year, treat Mom to something delightful, delicious, and delovely. The gift that keeps on giving: a hand-crafted sous-vide-infused cordial or syrup. The method is simplicity itself. How to … Read More

All of us at SousVide Supreme have found that sous vide cooking has become an integral part of our kitchen repertoire – not just because we work here, but because the SousVide Supreme really has changed the way we cook. If you’re still wondering what a SousVide Supreme can do that your conventional appliances can’t, here are ten reasons the SousVide Supreme can and should be your go-to kitchen appliance. 10. SousVide Supreme Looks Great On Your Counter. Maybe it’s a little shallow, but let’s be honest: the rounded edges, the sleek lines, the brushed chrome of the original water … 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

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

If you’ve ever searched for sous vide recipes, sous vide cooking times and temperatures, or sous vide cooking tips, odds are you’ve been directed to Jason Logsdon’s CookingSousVide.com. He took time out of his busy schedule of writing about all things sous vide to speak with us about all things sous vide. What sparked your interest in sous vide cooking? The first time I really remember cooking was when my mom decided to go to graduate school and my dad and I had to do our part by making the meals. Since then I’ve always enjoyed cooking and once I … Read More

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 … Read More

We’re a little over a week into 2012, and we’re starting to remember why several of our resolutions gave us a bout of déjà vu: we made many of these same resolutions a year ago. As it turns out, resolutions are really hard to keep. This year, resolve to stick to your resolutions with the help of sous vide cooking. Although the SousVide Supreme can’t help you with every resolution (it will not stop me from checking emails at stoplights), it can be immensely helpful when it comes to kitchen-related resolutions. Here are a few of our suggestions: 1. If … Read More

…with Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson Serves 3 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks 1/2 teaspoon (2.5 ml) truffle salt 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) whole peppercorns 4 teaspoons (22.5 ml) butter, divided use 1 pound (456 g) fingerling potatoes, quartered 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee) 1 head radicchio, washed and coarsely chopped 1 head of escarole, washed and coarsely chopped 1-2 Meyer lemons, for zest and juice 1 teaspoon (5 ml) balsamic vinegar … Read More

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

Chef Jason Wilson is a James Beard Award Winner and the owner of Seattle’s Crush restaurant. He is also a devoted SousVide Supreme user. After interviewing him a year ago at his restaurant (as seen in this video), we had the pleasure of speaking with him again last week about how he’s using his SousVide Supreme in the restaurant and at home. You mentioned in your video interview that you had started with a sous vide chicken breast – that your goal was to get a good, moist  chicken breast. Had you tried to accomplish any sous vide cooking before … Read More