Gluten Free Cooking: Giving up the Gluten

Seems like everywhere you look nowadays, you see the words ‘Gluten Free’ emblazoned on everything from specialty breads and bakery goods (where it makes sense) to steak sauce, mineral water, and beef jerky (where, for the most part, it doesn’t.) Because gluten is a substance found only in wheat and certain other cereal grains, clearly, baked goods, traditionally made from wheat flour, would be full of it and it would take some clever substitutions and kitchen wizardry to make them both good to eat and gluten free. That’s worth trumpeting on the label for sure. And gluten can—and quite often … Read More

Sous Vide Witch’s Brew

I am still new to sous vide infused spirits, but every time I make a sous vide infused drink I am always amazed and delighted with the results. This month I wanted to try a spooky cocktail, so I decided to make a luscious red infusion. Cranberries are in season, so I set out to make a cranberry gin. Store bought flavored alcohols are so often disappointing and usually taste and look nothing like the fruit that’s supposed to be in them. The magic of sous vide infused drinks is that they actually contain that real fruit flavor. For this … Read More

Making a Squash Sformato

The autumn harvest has arrived which means it’s time to sous vide a few gorgeous gourds. I recently experimented with butternut squash with the addition of a few different ingredients in my SousVide Supreme, and the flavor was out of this world!  I added a glug of olive oil to one cooking pouch, a pat of butter in another and only squash in the last pouch.  Guess which one I prefer?  The butternut squash on its own, delicious and packed with a punch of sweetness .  Although, the others were tasty, they just weren’t as flavorful as the solo squash. … Read More

3-in-1 Sous Vide Vegetables

Now that the kids are back to school, and the lazy days of summer are over, it’s time to get serious about meal planning. Here are just a few great reasons to cook vegetables sous vide. The SousVide Supreme can save you a lot of time and effort with a little forward planning. School lunches and even office lunches are sometimes a challenge, and it’s nice to have something a little more exciting than a sandwich. These three meals are simple to prepare, and by cooking the sous vide vegetables first, you can whip up the three recipes in no … Read More

3-in-1 Sous Vide Short Ribs

Part 1: Weeknight Short Ribs We love short ribs!  They are versatile and can be eaten whole or flaked apart and folded into sauces, stuffed into crepes, tortillas, pasta or baked into puff pastry pot pies. Autumn is the time of year that I find myself braising most meals. Braising typically involves checking the simmering pot on the traditional stovetop or peeking into a hot oven and monitoring liquids…not any longer!  SousVide Supreme adds a fun new method of braising to the kitchen.  A method that frees up your time and allows you to walk away and forget about it … Read More

Shrikhand

I have an old defunct yogurt maker, gathering layers of dust somewhere at the back of a cupboard. I was so excited when I first got it, but I used this yogurt maker a few times, before tiring of it. It was messy, time consuming and always gave me mixed and varied results.I love real home-made yogurt; when it turns out well, it’s better than anything you will buy in a supermarket. When I learned that the SousVide Supreme could make yogurt, I knew I had to try it out. I was extremely pleased with the results, and couldn’t believe how … Read More

Stay Cool In the Kitchen with SousVide Supreme This Summer

Summertime with SousVide Supreme definitely beats the heat! If you are looking for cooler methods of cooking, then SousVide Supreme is the way to go! This is my first summer using a SousVide Supreme and I’m managing to stay cool. It’s really spectacular and quickly becoming my preferred method of cooking. I make Chicken Stock year round so that I always have fresh stock in the freezer and using the water oven for this process has drastically reduced the 4 hours of hot heat blasting from the stovetop to nil. We’ve also had a hankering for braised ribs during these … Read More

Lime Limoncello Spritzer

Limoncello is so zingy and delicious, but what about Lime Limoncello? I am huge fan of lime, and wanted to see how it would work in a limoncello. I made this lime limoncello in the SousVide Supreme, and I was thrilled with the results. I love liqueurs like limoncello, but have never dreamt of making my own, as I always believed it to be so tedious.  The SousVide Supreme makes infused spirits so quickly and with virtually no effort.  The benefit of the SousVide Supreme is that it can gently heat the alcohol to a very precise temperature, and allow … Read More

Key Lime Pie

There is nothing quite like home-made key lime pie. It’s the perfect summer dessert, tart and creamy with a buttery crunch. I also love the sunny yellow color of this dessert. You could make it with normal Persian limes, but key limes really give this tart that distinctive and delicious edge. Some key lime pies are covered with a meringue topping; however I prefer fresh cream which complements the tart lime flavor so well. The original recipe for key lime pie did not require any cooking. The lime juice mixed with the egg yolks caused the proteins to coagulate and … Read More

Summer BBQ Sous Vide Style

Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme.   In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat. Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done?  I always explain the touch test, which can be a bit subjective.  Of course, one can always use … Read More

Five-Course Sous Vide Cooking Experience with SousVide Supreme and Vivian Peterson

On May 29, SousVide Supreme joined forces with The Velvet Underground Dining Experience (VUDE) in Seattle to host a sous vide cooking class and dinner. Chef Vivian Peterson led guests in a dynamic, hands-on, 3-hour class on the sous vide technique, culminating in a five-course sous vide meal, complete with wine pairings from Hand of God Wines. The menu for the evening included sous vide Copper River salmon, potatoes au gratin, and poached pear in spiced red wine. View more photos from the event here. Recipes from the class, to your kitchen: Infused Cocktails Copper River Salmon Hanger/Sirloin Steak Rainbow Carrots Beets … Read More

Sous Vide Crème Brûlée Ice Cream

In honor of Bastille Day, I am making something inspired by a French classic. For this recipe, I combined my two favorite treats – ice-cream and crème brûlée. I love crème brûlée, and it’s a dessert that I can now make perfectly every time in my SousVide Supreme. We have a great tried and tested recipe on our site, and it’s a perfect dessert to try with the SousVide Supreme. Most of the really delicious artisan ice-creams you get are made with a real custard base that includes cream, whole milk, sugar, and eggs yolks. One of the greatest advantages of … Read More