Author Archives: SousVide Supreme

Gravlax (Cured Salmon)

From:  SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar 1 teaspoon (5 g) Powdered Smoke* (optional) 8 salmon portions (about 75 g each) DIRECTIONS Fill and preheat the SousVide Supreme to 104F/40C. Mix together the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse. Put the salmon portions into cooking pouches (individually or side-by-side in pairs) and vacuum seal. Submerge the pouches in the water oven to cook for 45 minutes to 1 … Read More

Norwegian Roe Deer Filet with Port Wine Sauce

… served with Parsley Root Puree and Cranberry Pears Courtesy of Marthe Nilssen, SousVide Supreme customer Norway Serves 4 INGREDIENTS For the deer 1 to 1 ½ pounds (600 g) roe deer filet Salt and pepper to taste 4 tablespoons (56 g) butter, divided use 2 to 3 sprigs fresh thyme 1 to 2 cloves roasted garlic For the sauce 2 tablespoons (28 g) butter 2 tablespoons (15 g) flour /3 cup (80 ml) beef stock 1/3 cup (80 ml) port wine 1/3 cup (80 ml) heavy cream Salt and pepper to taste DIRECTIONS Fill and preheat the SousVide Supreme … Read More

10 Sous Vide Love Potions to Win Any Heart

Aphrodisiacs–those mysterious love potions alleged to enhance allure, arouse passions, and guarantee romance–take their name from Aphrodite, the Greek goddess of Love and Beauty, known to the Romans as Venus. Throughout history, across cultures, and around the globe, food and drink has played a central role in tipping Cupid’s scales to woo a lover. But you no longer need to go down to 34th and Vine to find Madame Ruth (that Gypsy with the gold-capped tooth) for a little bottle of Love Potion #9 (or in this case, #10). Sous vide cooking makes it the essence of simplicity to stir … Read More

12 Winning Sous Vide Super Bowl Snacks

Your buddies, check. 50+” TV, check. Unwashed team jersey, check. A winning Super Bowl menu​… uh…​ check? If you’re looking for easy ideas for your Super Bowl menu this year, you’ve come to the right place. Why sous vide? One of the most-loved benefits of cooking sous vide is the time you save tackling kitchen duties, so you can spend more time ​watching the tackling, ​cheering on your team​,​ and wrapping your head around multi-million dollar commercials. Here’s our lineup of 12 sous vide recipes, worthy of the 12th man ​or a posse of passionate Patriots ​with a ​palate for … Read More

Beer Braised Brats Sous Vide

Courtesy of Chef Dylan Benoit (Market Street Group, Cayman Islands) Serves up to 20 INGREDIENTS 5 liters (10-1/2 pints) porter 5 liters (10-1/2 pints) lager ¼ cup (60 g) salt ¼ cup (50 g) brown sugar 2 tablespoons (28 g) butter 8 to 20 uncooked bratwurst sausages 1 yellow onion, peeled and sliced 4 bay leaves 3 tablespoons (45 ml) fennel seeds 2 tablespoons (30 ml) mustard seeds 2 tablespoons (30 ml) black peppercorns 1 tablespoon (15 ml) caraway seeds For finishing 1 handful hickory wood chips 8 to 20 brat buns Spicy brown mustard Apple Bacon Sauerkraut (recipe follows) … Read More

Filipino Adobo Pork Belly Steam Buns

…with Sweet and Sour Carrot Slaw Recipe and photo courtesy of Camille Koppenberg (Camille in the Kitchen) INGREDIENTS For the pork belly 1 slab of uncured pork belly salt and pepper For the Sweet and Sour Carrot Slaw 2 cups (200 g) shredded carrot 2 tablespoons (30 ml) apple cider vinegar 2 tablespoons (30 ml) water 1 tablespoon (12 g) sugar salt sufficient to cover belly ground black pepper to taste For the Filipino Adobo Sticky Sauce ¼ cup (60 ml) apple cider vinegar 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) water 2 tablespoons (30 ml) brown … Read More

Frisee Salad with Winter Spiced Poached Pears

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 (or 8 as a starter) INGREDIENTS For the pears 2 firm pears, peeled, halved and cored (Bosc or similar) 3 cardamom pods, lightly crushed 1/4 cup (60 ml) maple syrup (Grade B, if you can find it) 1 tablespoon (15 ml) brandy 1/2 fresh vanilla bean, split and seeds scraped For the dressing and salad 3 tablespoons (45 ml) champagne or white wine vinegar 2 tablespoons (30 ml) extra-virgin olive oil 1 tablespoon (15 ml) reserved poaching liquid 1/8 teaspoon (1.25 ml) salt 1/8 teaspoon (1.25 ml) pepper 2 … Read More

Grilled Chicken Breast with Szechuan Yellow Bean Sauce

Courtesy of Alex Chow, Kai Mayfair, London, UK Serves 4 INGREDIENTS 4 chicken breasts, boneless, skin on For the marinade 2 cups (240 ml) water 2 stalks celery, finely diced 4 sprigs fresh coriander (cilantro), chopped 4 slices fresh ginger, minced 4 cloves garlic, peeled and smashed 4 shallots, peeled and mashed 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar For the yellow bean sauce 9 tablespoons (130 g) unsalted butter, divided use 4 shallots, peeled and sliced 6 ½ ounces (200 ml) evaporated milk 3 bird’s eye chiles 2 teaspoons (10 ml) tau pan Szechuan chilli sauce … Read More

Salted Caramel Ice Cream

Courtesy of Liz Harris (Floating Kitchen) Makes about 1 quart (0.9 liter) INGREDIENTS For the Ice Cream Base 6 egg yolks 1/4 cup (48 g) white sugar 1/4 cup brown (50 g) sugar 1/8 teaspoon (1.25 ml) salt 1/2 teaspoon (2.5 ml) vanilla extract 1 cup (240 ml) whole milk 1 cup (240 ml) heavy cream 5 cinnamon sticks Ground cinnamon, for garnish, if desired For the Caramel Sauce 1/2 cup (96 g)sugar 1/4 cup (60 ml) water 3 tablespoons (43 g) salted butter, cubed and at room temperature 1/4 cup (60 ml) heavy whipping cream 1 pinch sea salt … Read More

Rack of Lamb with Pomegranate-Coffee Sauce

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup (150 g) brown sugar, packed 1/4 cup (120 ml) balsamic vinegar 2 cups (480 ml) pomegranate juice 2 racks (about 1 pound/0.9 kg each) of lamb, frenched Salt and pepper 2 sprigs fresh rosemary 1 tablespoon (14 g) butter DIRECTIONS At least 4 hours or up to overnight in advance, marinate the lamb. In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the … Read More

Cranberry-BBQ Salmon Sous Vide

Recipe and photographs courtesy of Liz Harris (Floating Kitchen) Serves 2 INGREDIENTS 2 ( 5-ounces/145 g each) boneless salmon fillets (skin on or off) Fresh cilantro, chopped, for garnish For the marinade 2 tablespoons (30 ml) cranberry sauce (pureed if chunky) 2 tablespoons (30 ml) BBQ sauce 1 tablespoon (15 ml) extra-virgin olive oil 1 tablespoon (15 ml) cranberry juice 1 teaspoon (5 ml) fresh lime juice 1/8 teaspoon (0.6 ml) salt DIRECTIONS In a wide, shallow bowl, stir together marinade ingredients. Remove about 1½ tablespoons (20 ml) of the marinade and reserve it for step 8. Add the salmon … Read More

Confit Duck Salad – Chef Koj

…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing Courtesy of Chef Andrew Kojima, MasterChef UK Finalist INGREDIENTS For the duck legs 2 Gressingham duck legs 1 teaspoon (5 ml) sea salt 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) coriander seeds 1/2 teaspoon (2.5 ml) smoked paprika 1 sprig thyme1 bay leaf 1 pod star anise 1 tablespoon (15 ml) pomace oil For the duck skin crackling Duck skins, reserved from the cooked duck legs For the duck dressing Cooking juices, reserved from the cooked duck legs 1/2 to 1 tablespoon (7.5 to 15 … Read More