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Interview: Jack Lucas MasterChef UK Finalist

At just 21, Jack Lucas took the culinary television world in the UK by storm with his good looks and boyish charm.  On a path that is somewhat unusual — from 1st Class Honors at Exeter University (in Geography, no less!) to finalist on MasterChef UK in one giant step–it looks like his culinary star is most definitely on the rise.  We were thrilled that he could recently take time out of a very busy schedule to chat with us about the world of sous vide cooking.  Here’s Jack’s take on it… SVS: We first came across you as a … Read More

Chicken Tikka with Caramelized Onions

Courtesy of Chef Sam Hussain (caférickshaw.com) Serves 4 INGREDIENTS 2 to 2 ½ pounds (1 kg) boneless chicken breasts 3 tablespoons plus 1 teaspoon (50 ml) mustard oil Fresh cilantro/coriander and mint leaves for garnish 4 ounces (120  ml) salted natural yoghurt, for serving For the marinade 3 tablespoons (90 ml) Greek yoghurt 1 tablespoon (15 ml) ground coriander powder 2 tablespoons (30 ml) garam masala 2 tablespoons (30 ml) ginger garlic paste 1 teaspoon (5 ml) ground cayenne pepper or to taste 1 teaspoon (5 ml) Kasuri methi (dry fenugreek) 1 lemon, for juice Salt, to taste 1 handful … Read More

Bratwurst, Weisswurst, Bockwurst

Serves – 4 to 16 people INGREDIENTS 4 to 16 wurst sausage links (bratwurst, weisswurst, bockwurst, boudin, or a mix) Coarse Grainy Mustard or your favorite kind of mustard for serving Buns, if desired DIRECTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the sausage links in a single layer into cooking pouches (do not overfill) and vacuum seal. Package pre-cooked sausages and fresh sausages in separate pouches. Submerge the pouches in the water oven to cook for at least 1 hour, in the case of cooked sausages, and about 2 to 3 hours in the case of fresh … Read More

Nacatamales Sous Vide

Traditional Honduran and Nicaraguan meat and vegetable­-filled tamales served on Christmas morning. Serves 6 INGREDIENTS For the masa (dough) 3 cups (500 g) masa harin 1/2 cup (120 ml) lard or rendered bacon fat, very cold and firm 1-1/2 teaspoons (7.5 ml) salt 1/4 cup (60 ml) naranja agria (sour orange juice)* 2 cups (480 ml) chicken stock For the filling 1-1/2 pounds (680 g) pork butt, diced Salt and pepper, to taste 1/2 cup (100 g) uncooked rice 4 red potatoes, sliced into thin rounds 1 small onion, peeled and sliced into thin rounds 1 bell pepper, stemmed, cored, … Read More

Last Grill of Summer – Lamb Chops and Summer Veg

Before summer officially turns to fall, there are still a few grilling and eating al fresco days left on the calendar and while beautiful summer vegetables are still coming into the markets here’s a recipe that rolls it all into one.  Try this simple, but delicious recipe for Grilled Lamb Chops and Tian Provencal from popular blogger, Dad Cooks Dinner.  You’ll think you’ve been transported to Peter Mayle’s patio in Provence! Share this Post:Digg this postRecommend on FacebookShare with StumblersTweet about itSubscribe to the comments on this postBookmark in Browser

Fourth of July Recipes: On The Grill!

The outdoor grill never met a better partner than a SousVide Supreme water oven!  Pre-cooking meat, chicken, fish, seafood, and vegetables in advance and finishing on the grill gives the backyard chef the luxury of bringing all the food together at once without the hassle of juggling the timing of different types of food or the worry of burning or risk of undercooking the food. Try the latest addition to our collection of great rib recipes, BBQ Pork Ribs from Steve Cylka of the UK blog The Black Peppercorn or any of our perennial grill-finished favorites: Kicked Up Burgers, Pork Belly Sliders,Chocolate Chili Barbecue Chicken, Lemongrass … Read More

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 … Read More

Spring Sunchokes

Sunchokes, also named Jerusalem artichokes, are not artichokes nor are they from Jerusalem. Native to North America, this tuber looks like a cross between a potato and ginger root. It is the root of a tall, perennial sunflower and can be eaten raw or cooked. When cooked it has a sweet and nutty artichoke-like flavor; when eaten raw it is crisp and akin to a water chestnut. This vegetable can be a bit finicky to cook, if left unattended, as it changes in texture quickly: one minute it’s firm and the next minute you’ll have a bowl of mush. Fear … Read More

The ChamRock Cocktail

Makes 1 INGREDIENTS 1 ounce (30 ml) sous vide infused ginger syrup, well chilled 1 ounce (30 ml) Midori melon liqueur, well chilled 2 ounces (60 ml) champagne or prosecco, well chilled DIRECTIONS Put the ingredients in order into a champagne flute. Enjoy!  Slainte   Share this Post:Digg this postRecommend on FacebookShare with StumblersTweet about itSubscribe to the comments on this postBookmark in Browser

Pickled Sous Vide Vegetables

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore We use radishes or asparagus here, but any fresh spring vegetables will work as will those that come on later in the year. Pickle root vegetables, such as carrots or beets, as you would the radishes and tender vegetables, such as mushrooms, cucumbers, cauliflower or green beans, as you would the asparagus. Vegetables should be cut no more than 1/2″ (1.25 cm) thick in wedges or batons. INGREDIENTS 12 ounces (340g) radishes (trimmed, unpeeled, quartered) OR asparagus (woody ends trimmed) 2/3 cup (160ml) white wine vinegar 2/3 cup (160ml) water 3 tablespoons … Read More

Ahi Poached in Duck Fat L’Orange with Caramelized Figs

Courtesy of Linda Miller Nicholson, SaltySeattle.com Serves 4 INGREDIENTS 1 pound (454 g) block sushi-grade ahi tuna (COLD) Kosher salt and pepper 4 tablespoons (57 g) duck fat, solid 2 organic oranges, one for juice and zest, one for slices 2 tablespoons (30 ml) honey 1 tablespoon (15 ml) champagne vinegar 4 figs, quartered ¼ cup (60 ml) duck stock (use chicken, if duck is not on hand) DIRECTIONS Fill and preheat SousVide Supreme water oven to 138F/59C Pat the tuna dry and season it with salt and pepper. Put the tuna into a cooking pouch along with duck fat … Read More

Share Your Sous Vide Story Contest

  Tell us why you like cooking sous vide –or, if you don’t have a sous vide machine–why you would like to cook sous vide, for a chance to win $200 towards SousVide Supreme’s online store and a copy of the highly-acclaimed Modernist Cuisine at Home book!   Here are some sample questions and ideas to get you started: What was your sous vide AHA! moment? What piqued your interest in sous vide cooking? Tell us about your sous vide holiday experience. Have you ever taken your sous vide machine on the road? Any attempts at making  your own sous … Read More