Author Archives: SousVide Supreme

Pure Blue Crystal

…a tribute to Breaking Bad Makes 1 cocktail (multiplies easily for batches, just stir with ice instead of shaking) INGREDIENTS 2 ounces sous vide infused Lychee Vodka 2 ounces white rum 1 ounce fresh lime juice 1/2 ounce blue curaçao Coarse sugar and lime juice for rimming glass (optional) DIRECTIONS Put all ingredients, over cracked ice, into a shaker and shake vigorously until well chilled. Strain into the glass and enjoy. (Note: if desired, wet the rim of a martini glass with lime juice and invert into the coarse sugar to rim the glass.)

Floating Island (Ile de Flottante)

Adapted from a recipe by Vicky McDonald INGREDIENTS For the crème Anglaise (custard) 5 egg yolks 1 cup (240 ml) milk 1 cup (240ml) cream 5 tablespoons (75g) sugar 1/8 teaspoon (0.5ml) cinnamon powder 1/8 teaspoon (0.5ml) ginger powder Sprinkle of freshly grated nutmeg For the caramel flourish 3 tablespoons (45g) sugar For the floating islands (meringue) 4 egg whites 7 tablespoons (105g) sugar For the poaching liquid 2 cups (480 ml) water 1 cup (240 ml) milk 1 tablespoon (15g) sugar DIRECTIONS For the custard Fill and preheat the SousVide Supreme to 179F/82C. Put the egg yolks, milk, cream, … Read More

Bacon Gruyère Egg Bites

Makes 6 INGREDIENTS 3 slices bacon, cut in half 6 eggs 1/2 cup grated gruyère 1/4 cup small curd cottage cheese 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon chopped fresh parsley for garnish, if desired Have on hand: Six 4-ounce/125ml canning jars with screw-on lids DIRECTIONS To fill the SousVide Supreme water oven to the appropriate level: Remove the universal rack and set aside. Elevate the perforated bottom grill on a non-rusting baking rack. Fill the canning jars with water to within 1/2-inch of the rim and set on the elevated platform. Fill the water oven to within … Read More

King Salmon with Fennel and Pea Tops

Courtesy of Chef Michael Solomonov (Zahav/Philadelphia) Serves 4 INGREDIENTS 4 king salmon fillets, skinned and pin boned ½ teaspoon ground fennel seed ½ teaspoon black pepper 1-1/2 teaspoon kosher salt 1 pinch saffron threads 1 fennel bulb, halved and sliced into ¼ inch “wings” 2 ounces good olive oil 1 small handful pea tops DIRECTIONS Preheat the SousVide Supreme water oven to 122F /50C. Season the fillets of salmon, thoroughly, with the dried spices and place, uniformly, into vacuum pouches. Seal and refrigerate for a half hour. Submerge the pouch into the water oven and cook for 22 minutes. While … Read More

Compressed Watermelon Salad

Adapted from a recipe of Chef Heath Schecter Serves 2 INGREDIENTS 1/4 seedless watermelon, rind removed 2 tablespoons champagne vinegar 1/4 cup plus 2 tablespoons extra virgin olive oil, divided use salt and pepper, to taste 1 cup fresh mint, picked for leaves 8 yellow cherry tomatoes, halved 1 generous handful baby arugula 2 radishes, thinly sliced DIRECTIONS Cut two 2-inch by 2-inch cubes of watermelon from the half. Whisk together the vinegar and 2 tablespoons of the olive oil and rub this mixture over all sides of the watermelon cubes. Season each cube generously with salt and pepper and … Read More

Southern Peach Ice Cream

INGREDIENTS 6 eggs, beaten 3 1/2 cups white sugar 10 fresh peaches, pitted and chopped 4 cups heavy cream 2 cups half-and-half cream 2 teaspoons vanilla extract 3/4 teaspoon salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In large bowl, mix together eggs and sugar until smooth. Puree all but one cup of the peaches in blender or food processor. Reserve the cup of diced peaches to fold into the ice cream. Stir the puree into the egg mixture. Add the cream, half-and-half, vanilla and salt and mix well. Pour mixture into a large (gallon/3.8 liter) … Read More

Sousy Que (Long Island Iced Tea)

Makes 1 cocktail INGREDIENTS 3/4 ounce vodka 3/4 ounce white rum 3/4 ounce silver tequila 3/4 ounce Earl Grey Infused Gin 3/4 ounce Limoncello  3/4 ounce Simple Syrup 3/4 ounces fresh lemon juice 3/4 ounces brewed (chilled) tea top with club soda, if desired Lemon wedge or twist for garnish DIRECTIONS Add all ingredients, except club soda, to a shaker with ice. Shake vigorously until well chilled. Pour into a tall glass over fresh ice, top with club soda, and garnish with a lemon wedge. Serve with a straw.

Jalapeño Sriracha Pickles

Recipe courtesy of Derek Gaughan (www.sousvideguy.com) Makes approximately 3 quart-sized jars of pickles INGREDIENTS For the brine  21 ounces (630 ml) water  21 ounces (630 ml) white wine vinegar ¼ cup salt (70 g) ¾ cup sugar (170 g) Note: like your pickles a little sweeter? Up it to 1 cup. 3 tablespoons (45 ml) Sriracha For the vegetables 4 cucumbers or 15 to 20 pickling cucumbers 3 jalapeños, sliced in half 6 cloves garlic, peeled and chopped 9 sprigs fresh dill 3 teaspoons whole peppercorns Additional for assembly Quart-sized canning jars with lids, cleaned and scalded with boiling water … Read More

Buddha-cello (Citron Vodka Cordial)

Makes 1 liter INGREDIENTS 1/2 Buddha’s hand, washed well 750 ml vodka 1/2 cup (288 g) castor/superfine sugar 500 ml water DIRECTIONS Fill and preheat the SousVide Supreme to 135F/57C. Separate the fingers of the Buddha’s Hand and wash them well. Split the fingers and remove most of the white pith. (You don’t have to get it all, as it is not as bitter as lemon pith.) Trim away any green or brown tips. Put the pieces into a large (gallon/3.8 liter) zip-closure cooking pouch. Add the vodka and cook for 2 hours. Meanwhile, in a saucepan over medium heat, … Read More

Valentine’s Day Menu

Voulez-vous sous vide avec moi, ce soir? That’s the question of the night for those who want to whip up a romantic Valentine’s Day dinner on this day of love, as the SousVide Supreme  takes center stage as one of the hottest Valentine’s Day gifts for foodies. To help plan the perfect day, SousVide Supreme compiled the following sous vide Valentine’s Day menu including Rosemary Beef Rib Roast, Sage Carrots, Strawberries & Cream and a Raspberry-Infused Cocktail. GET THE WHOLE PACKAGE! Beef Rib Roast Serves 2 to 4 Ingredients: 1-2 pounds (0.45 kg to 0.91 kg) boneless beef rib roast 1 tablespoon … Read More

New York Steak Salad with Spicy Cilantro Vinaigrette

Recipe and photo courtesy of Jaimi Aburto Serves 2 INGREDIENTS New York strip steak 1” inch thick and about 10 ounces 2 tablespoons clarified butter for searing 1 tablespoon unsalted butter for prep Kosher salt and cracked black pepper 2 sprigs thyme 1/2 cup spinach 1 cup arugula 10 cherry tomatoes, halved 1 avocado, diced 1 scallion, trimmed and green parts sliced in rings For the vinaigrette 3.5 ounces/100 ml organic extra virgin olive oil 1.5 ounces/50 ml white vinegar 1 jalapeño, seeded and diced ¼ cup cilantro, de-stemmed and chopped 1 teaspoon fresh lime juice 1 garlic clove, peeled … Read More

Instagram Contest Rules

Enter our Instagram Contest! Here are the rules: Images of food cooked sous vide* and posted on Instagram between November 7 to November 30, 2018, tagged to @sousvidesupreme, #imasousvider, and #sousvidesupreme, are eligible for consideration. SousVide Supreme will select finalists from those posts on December 1, 2018, and #Repost them to @sousvidesupreme. Among the selected finalists’ posts, the one that receives the most Instagram likes by December 5, 2018 will be the winner and will be featured in SousVide Supreme’s email newsletter, and the photo and recipe will be published in our recipe archive at blog.sousvidesupreme.com Finalists and/or winners will … Read More