Author Archives: SousVide Supreme

Fresh Peach Ice Cream

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 1 quart (0.9 liters) INGREDIENTS 1 cup ( 240 ml) milk 1 cup (240 ml) cream 7 tablespoons (105 g) sugar (for the custard) 6 egg yolks 1 teaspoon (5 ml) pure vanilla extract 1 pound (450 g) fresh peaches – about 4 medium sized peaches ½ cup (100g) sugar, additional (for preparing the peaches) 2 teaspoons (10 ml) fresh lemon juice For serving Fresh peach slices, berries, or other toppings, if desired DIRECTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a … Read More

Beer Making, Sous Vide Style

We’re always on the lookout for novel and interesting ways to use our SousVide Supreme water ovens, so a recent article by Christopher Staten in Draft Magazine detailing a sous vide technique for making beer did not go unnoticed! Needless to say, we were maximally intrigued. So we reached out to the author, who kindly put us in touch with the man whose magic he’d chronicled, Karlos Knott, the head brewer at Bayou Teche Brewery. (Their Cajun brewery is situated on the family farm in Acadiana and was named by Southern Living magazine as the best brewery in Louisiana.) In a … Read More

Sous Vide Biere

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewery, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information, see Brewing up a Batch.) EQUIPMENT (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 (12-ounce) bottles Bottle capper and caps Sanitizer solution INGREDIENTS (available online at home brewing supplies stores) 1 1/2 pounds amber malt extract syrup* 7 g Cascade hop pellets* 3.5 grams Perle hop pellets* 0.5 ml Hopshot* (HopShot … Read More

Pas La (A Gluten-free, sous vide beer)

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewery, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information, see Brewing up a Batch.) EQUIPMENT (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 (12-ounce) bottles Bottle capper and caps Sanitizer solution INGREDIENTS (available online at home brewing supplies stores)  1 ¼ pounds sorghum extract* 5 ounces (150 ml) honey 3 ounces dried rice extract* 1 ounce maltodextrin* 0.5 ml … Read More

Summer Corn Salsa

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 8  INGREDIENTS 4 ears fresh corn, shucked and washed Salt and pepper, to taste 2 garlic cloves, peeled and minced 1 jalepeno, deseeded and minced 2 tomatoes, diced 2 limes, juiced ¼ cup (60 ml) extra virgin olive oil 2 avocados, peeled, seeded, and chopped • 1 bunch cilantro, stems removed, chopped DIRECTIONS Fill and preheat the water oven to 182F/83.5C. Season the corn with salt and pepper on all sides. Put the corn into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven … Read More

Fish Tacos

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 (multiplies easily) INGREDIENTS For the fish 1 pound (455 g) thick, flaky fish, such as cod/ halibut/ mahi mahi Pinch salt and pepper ¼ teaspoon (1.25 ml) chili powder 1 teaspoon (5 ml) freshly chopped cilantro (coriander) For the onions 1/2 large red onion, peeled and thinly sliced (about ¾ cup/80 g) 1 tablespoon (15ml) white wine vinegar Pinch salt and pepper 1 teaspoon (5ml) freshly chopped cilantro (coriander) For the sour cream 1/3 cup (79 ml) sour cream 1 teaspoon (5 ml) chipotle, Cholula, Tabasco, or your favorite hot sauce … Read More

Fourth of July Recipes: On The Grill!

The outdoor grill never met a better partner than a SousVide Supreme water oven!  Pre-cooking meat, chicken, fish, seafood, and vegetables in advance and finishing on the grill gives the backyard chef the luxury of bringing all the food together at once without the hassle of juggling the timing of different types of food or the worry of burning or risk of undercooking the food. Try the latest addition to our collection of great rib recipes, BBQ Pork Ribs from Steve Cylka of the UK blog The Black Peppercorn or any of our perennial grill-finished favorites: Kicked Up Burgers, Pork Belly Sliders,Chocolate Chili Barbecue Chicken, Lemongrass … Read More

Béarnaise Sauce Sous Vide

Makes about 1 cup INGREDIENTS 2 tablespoons (8 g) chopped tarragon (fresh French tarragon is best) 2 tablespoon (10 g) chopped shallot 6 peppercorns 2 tablespoon (30 ml) white wine vinegar 2/3 cup (160 ml) dry vermouth or dry white wine 4 egg yolks 2 tablespoons (30 ml) water 10 tablespoons (150 g ) butter, melted DIRECTIONS Fill and preheat the SousVide Supreme water oven to 174F/79C. Put the tarragon, shallot, peppercorns, white wine vinegar and vermouth into a saucepan and cook over a medium to high heat. Allow the mixture to simmer and reduce, until there are 3 tablespoons … Read More

Sauce Provencal (Provençal Tomato Sauce)

Makes about 1 cup (240 ml)   INGREDIENTS 1 pint cherry or grape tomatoes ½ small onion, peeled and chopped finely 1 shallot, peeled and minced 5 or 6 large basil leaves, chopped 2 or 3 sprigs fresh thyme, stripped for leaves 1 small handful fresh parsley, stemmed and chopped ½ teaspoon (2.5 ml) sea salt ¼ teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) olive oil DIRECTIONS Fill and preheat the SousVide Supreme to 182F/83C. Put all ingredients into a small (quart/0.9 liter) cooking pouch and vacuum seal, keeping the tomatoes in a single layer for even … Read More

Infused Olive Oil

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes about 2 cups (480 ml) INGREDIENTS 2 cups (480 ml) olive oil Dried Infusion Flavorings of choice (see suggestions that follow) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 131F/55C. Pour the olive oil into a small zip-closure cooking pouch. Add the flavoring ingredients you have chosen. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch in the water oven and cook for 3 hours. Remove the pouch from the water oven and submerge in an ice-water bath (half ice, half … Read More

Backyard Burgers

Courtesy of Vicky McDonald Serves 2 INGREDIENTS For the burger 1 pound (16 ounces/453g ) ground beef 1 pinch pepper ¼ teaspoon (1.25 ml) smoked salt 1 teaspoon (2.5 ml) smoked paprika 1 clove garlic, peeled and crushed 1 tablespoon (15 ml) chives, finely chopped Dash of Worcestershire sauce For the extras 2 burger buns 2 leaves lettuce 1 large tomato, thinly sliced Ketchup Mayonnaise 2 slices Monterey Jack cheese Sous vide onions confit (link to recipe) DIRECTIONS Preheat the SousVide Supreme to 134F/56.5 C. Mix the pepper, smoked salt, paprika, garlic, chives and Worcestershire sauce thoroughly into the ground … Read More

Fresh Vegetables Confit

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 2 cups (125 g) vegetables INGREDIENTS  ½ cup (65g) garlic cloves, peeled ½ cup (60g) pearl onions, peeled 1 cup (100 g) mini peppers, chopped in half with seeds and stems removed 3 cups (720 ml) olive oil For serving as bruschette 4 to 6 ounces (170 g) spreadable goat cheese Salt 12 to 14 slices ciabatta bread Fresh herbs (thyme, chopped basil) for garnish DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the peeled garlic cloves into a (quart/0.95 liter) zip-closure cooking pouch. (A baggy rack helps … Read More