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	<title>SousVide Supreme Blog</title>
	<link>http://blog.sousvidesupreme.com</link>
	<description>Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home</description>
	<lastBuildDate>Fri, 24 May 2013 23:51:52 +0000</lastBuildDate>
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		<title>Sous Vide Infused Pasilla and Chipotle Bulldog Gin</title>
		<description><![CDATA[Courtesy of the Mondrian Hotel Bar Makes about 1 liter 1/2 cup (120 ml vol) dried chipotle (chopped) 1/2 cup (120 ml vol dried pasilla negro pepper (chopped) 1 liter Bulldog Gin 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 &#160;]]></description>
		<link>http://blog.sousvidesupreme.com/2013/05/sous-vide-infused-pasilla-chipotle-and-bulldog-gin/</link>
			</item>
	<item>
		<title>Green Smoke</title>
		<description><![CDATA[Courtesy of the Mondrian Hotel bar Makes 1 cocktail 1 1/2 ounces (45 ml) Sous Vide Infused Pasilla and Chipotle Bulldog Gin 1 ounce (30 ml) Blueprint Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley &#38; Lemon Juice* 1/2 ounce (30 ml) lemon juice 1/2 ounce (30 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 6 ice cubes for serving Parsley sprig for garnish 1. In a cocktail shaker, put all ingredients and shake well to chill. 2. Strain into a Collins glass over fresh ice. 3. Garnish with a parsley sprig. *Blueprint juices are available &#8230; <a href="http://blog.sousvidesupreme.com/2013/05/green-smoke/">Read More</a>]]></description>
		<link>http://blog.sousvidesupreme.com/2013/05/green-smoke/</link>
			</item>
	<item>
		<title>Chile Cooler Cocktail</title>
		<description><![CDATA[Courtesy of the Mondrian Hotel bar Makes 1 cocktail 1 ½ ounce (45 ml) Bell Pepper, Cilantro &#38; Arugula Infused Bulldog Gin 1 ounce Lemon, Cayenne &#38; Agave Juice* 1/2 ounce (15 ml) lemon juice 1/2 ounce (15 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 5 ice cubes for serving Cilantro microgreens for garnish. 1. In a cocktail shaker put all ingredients, except garnish, and shake well to chill. 2. Strain into a rocks glass over fresh ice. 3. Garnish with cilantro microgreens. *Blueprint juices are available online]]></description>
		<link>http://blog.sousvidesupreme.com/2013/05/chile-cooler-cocktail/</link>
			</item>
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		<title>Sous Vide Infused Bell Pepper, Cilantro and Arugula Bulldog Gin</title>
		<description><![CDATA[Courtesy of the Mondrian Hotel Bar Makes about 1 liter 1 medium (about 1 1/2 cups) red bell pepper, stemmed, seeded, and chopped 1 medium (about 1 1/2 cups) green bell pepper, stemmed, seeded, and chopped 1 generous handful (about 1/2 cups) chopped cilantro 1 generous handful (about 1/2 cup) chopped arugula 1 liter Bulldog Gin 1. Fill and preheat the SousVide Supreme to 140F/60C. 2. Add all ingredients 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 2 hours. 4. &#8230; <a href="http://blog.sousvidesupreme.com/2013/05/sous-vide-infused-bell-pepper-cilantro-and-arugula-bulldog-gin/">Read More</a>]]></description>
		<link>http://blog.sousvidesupreme.com/2013/05/sous-vide-infused-bell-pepper-cilantro-and-arugula-bulldog-gin/</link>
			</item>
	<item>
		<title>Eye of the Dragon Cocktail</title>
		<description><![CDATA[Courtesy of the Mondrian Hotel Bar Makes 1 cocktail 3 sprigs mint (reserve 1 for garnish) 1/2 ounce (15 ml) agave syrup 1/2 ounce (15 ml) lime juice Lychee and Melon Infused Bulldog Gin 1 ounce (30 ml) Pineapple, Apple &#38; Mint Juice 4 or 5 ice cubes for shaking crushed ice 1. To a cocktail shaker, add 2 sprigs of the mint and the agave syrup; lightly muddle mint. 2. Add all other ingredients, except the crushed ice, and shake well to chill. 3. Pack a Collins glass with crushed ice, strain the cocktail into it, and garnish with &#8230; <a href="http://blog.sousvidesupreme.com/2013/05/eye-of-the-dragon-cocktail/">Read More</a>]]></description>
		<link>http://blog.sousvidesupreme.com/2013/05/eye-of-the-dragon-cocktail/</link>
			</item>
	<item>
		<title>Sous Vide Infused Lychee and Melon Bulldog Gin</title>
		<description><![CDATA[Courtesy of the Mondrian Hotel Bar Makes about a liter 1 pound (0.45 kg) peeled lychee fruit 1 cup (240 ml) honeydew melon (cubed) 1 liter Bulldog Gin 1. Fill and preheat the SousVide Supreme to 140F/60C. 2. Add all ingredients 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 3 hours. 4. Remove pouch and submerge in an ice bath (half ice , half water) for 10 minutes. 5. Strain the gin into a clean bottle, label, and cap. Store &#8230; <a href="http://blog.sousvidesupreme.com/2013/05/sous-vide-infused-lychee-and-melon-bulldog-gin/">Read More</a>]]></description>
		<link>http://blog.sousvidesupreme.com/2013/05/sous-vide-infused-lychee-and-melon-bulldog-gin/</link>
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