Author Archives: SousVide Supreme

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 ( 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 Finalists and/or winners will … Read More

Butter-basted Entrecote

Courtesy of Patrick Delhaye ( Serves 1 or 2 INGREDIENTS 1 (1.25 inch/3cm) bone-in ribeye (entrecote) freshly ground black pepper 2 generous pats salted butter (divided use) 1 sprig rosemary DIRECTIONS Fill and preheat the SousVide Supreme water oven to 126F/52C. Season both sides of the meat generously with pepper and put into a cooking pouch; put one pat of butter and a sprig of rosemary onto the meat and vacuum seal the pouch. Submerge the pouch in the water oven to cook for 3 hours. When ready to finish, on the stovetop, preheat a cast iron skillet to very … Read More

Vanilla Bean Ice Cream

From SousVide Barbecue (Paradox Press 2011) Makes about 1 quart (.9 liter) INGREDIENTS 6 large egg yolks 1 cup (75 g) superfine (castor) sugar 1/4 cup (29 g) non-fat dry milk powder (organic if available) 1 quart (.9 liter) half-and-half * 1/2 vanilla bean   INSTRUCTIONS Fill and preheat the water oven to 140F/60C. In a bowl, beat the egg yolks with the sugar and non-fat dry milk until light yellow and thickened. Scrape the seeds from the vanilla bean and add them and the half and half to the yolks and beat just enough to mix. Pour the mixture … Read More

BBQ Country Ribs

Courtesy of Scarlett Banks (Made it. Ate it. Loved it.) Serves 4 INGREDIENTS 8 meaty country-style ribs Olive oil My Favorite Homemade BBQ Sauce (recipe below) or your favorite sauce, for serving For Scarlett’s Steak and Rib Rub (or you can use your favorite rib rub) 1/4 cup (60 g) Kosher salt 2 tablespoons (30 ml) granulated sugar 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) cumin 2 tablespoons (30 ml) garlic powder 2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) mustard powder 1 tablespoon (15 ml) ground black pepper 2 teaspoons (10 ml) cayenne pepper, or … Read More

Corn on the Cob

Courtesy of Sharone Hakman ( Serves 4 INGREDIENTS 4 fresh ears of corn, shucked and washed salt and pepper to taste 1/2 stick (4 tablespoons/56g) butter 1 handful fresh cilantro, stems removed, chopped   INSTRUCTIONS Fill and preheat the water oven to 182F/83.5C. Season the corn with salt and pepper on all sides. Put the corn, butter, and cilantro into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for at least 30 minutes, up to 1 hour. (The corn is delicious right out of the pouch.) If grill marking is desired, preheat an oiled … Read More