Author Archives: SousVide Supreme

Frozen Blueberry Bonbons

Serves 4 INGREDIENTS 1/2 cup (120 ml) Sous Vide Yogurt, strained (or commercial Greek-style yogurt) 1 scoop (33 g) vanilla whey or egg protein powder 2 teaspoons (10 ml) honey (or 1 packet non-caloric sweetener) 1 pint (310 grams) fresh blueberries, well washed, and allowed to air dry DIRECTIONS In a small bowl, mix together all ingredients, except blueberries. Using a pair of toothpicks or wooden skewers, dip each blueberry into the yogurt mixture to completely coat and transfer to a waxed-paper-lined plate or cookie sheet (one that you can get into your freezer). When all berries have been dipped, … Read More

Basic Baby Back Ribs

Serves 2 (multiplies easily, but keep to one half-rack per pouch) INGREDIENTS 1 rack baby back ribs Dry Rub for Ribs* (recipe follows) INSTRUCTIONS Preheat the SousVide Supreme to 134F/57C. Rub the racks on all sides with the dry rub (recipe below).  Put a half rack of baby back ribs into a large vacuum seal cooking pouch. Add a few drops of liquid smoke into the pouch if desired.  Vacuum seal the pouch(es). You can do as many as 4 half racks at a time in the 11-liter SousVide Supreme. Submerge the pouch(es) in the water oven to cook for … Read More

Escargot Sous Vide

Serves 4 For the snails 24 large (about 200 g) French helix snails, canned, and their shells 1 ½ cup (320 ml) mushroom stock, frozen* 2 medium carrots, peeled and diced small 1 medium onion, peeled and diced small 1 dried bay leaf 2 teaspoons (10 ml) coarse salt ¼ teaspoon (0.6 ml) black pepper 1 or 2 sprigs thyme, stripped for leaves For serving ½ stick (56g) butter 1 tablespoon (15 ml) shallot, finely minced 1 tablespoon (15 ml) minced roasted garlic (jarred) ¼ teaspoon (1.25 ml) sea salt ¼ cup (60 ml) very dry white wine 2 tablespoons … Read More

BBQ Pork Ribs

Courtesy of Steve Cylka of The Black Peppercorn Serves 2 (doubles nicely) INGREDIENTS 1 rack back ribs 1½ cups (360 ml) barbecue sauce, divided ⅓ cup (66 g) brown sugar 2 tablespoons (30 ml) Worcestershire sauce DIRECTIONS Fill and preheat the SousVide Supreme water oven to 160F/75C. Peel the thin membrane off the back of the ribs and cut them into individual rib portions. Make the marinade by whisking together 1 cup of BBQ sauce with the brown sugar and Worcestershire sauce. Put the ribs into a large bowl, pour the marinade over them and toss to ensure they are … Read More

Basic Chicken Breast

Serves 2 (easily multiplies) INGREDIENTS 2 chicken breasts, skin on or boneless,skinless as you prefer 4 tablespoons (56 g) butter, divided use 1 teaspoon (5 ml) Herbes de Provence or dried basil salt and pepper to taste 1 clove garlic, peeled and sliced, for finishing (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Put 2 chicken breasts into a small (quart/0.9 liter) cooking pouch. Add the butter, salt, pepper, and herbs and vacuum seal Submerge in the water oven to cook for at least 1 hour and up to 3 hours.* Melt the remaining butter in … Read More

Short Ribs and Mashers

Courtesy of Chef Paul MacryServes 4 INGREDIENTS For the short ribs 4 short ribs, each 3 inches Salt and pepper to taste Oil for searing 1 tablespoon (15 ml) olive oil 1/2 onion, peeled and diced 1 stalk celery, trimmed and diced 1 carrot, peeled and diced 2 cloves garlic, peeled and minced 1 sprig thyme 2 tablespoons (30 ml) tomato paste 4 ounces (120 ml) red wine For the mashers 1 pound (454 g) creamer red potatoes Salt and pepper to taste 2 ounces (56 g) butter 2 ounces (60 ml) cream 1 tablespoon (15 lm) fresh chives, minced … Read More

Lychee Vodka and Cordial

Makes about 48 ounces (860 ml) INGREDIENTS For the vodka 15 lychee nuts, canned 1 bottle (750 ml) vodka For the cordial 3 cups (710 ml) simple syrup DIRECTIONS Fill and preheat the SousVide Supreme water oven to 153F/57C. Put the lychees and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible from the pouch and zip it closed. Submerge the pouch in the water oven to cook for 1 hour. Remove the bag and submerge it in an ice water bath (half ice, half water) for … Read More

Peach Chutney

Makes about 1 cup (240 ml) INGREDIENTS 1/2 pound (228 g) peaches, peeled and diced small 1/2 cup (75 g) raisins, coarsely chopped 1 clove garlic, peeled and minced 1/2 (about 38 g) yellow onion, peeled and diced small 1/8 cup (30 g) chopped preserved ginger 1 teaspoon (5 ml) chili powder 3/4 teaspoon (4 ml) mustard seed 1/4 teaspoon (1.25 ml) curry powder 1/4 cup (50 g) packed brown sugar 1 tablespoon (15 ml) pickling spice (recipe follows) 1 tablespoon (15 ml) olive oil 1/8 cup (30 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water … Read More

Mango Chutney

Makes about 1 cup (240 ml) INGREDIENTS 1/2 pound (228 g) diced fresh mangos (thawed frozen is acceptable, too) 2 1/2 teaspoons (22.5 ml) light olive oil 1/4 teaspoon (1.25 ml) red chile flakes 1 tablespoon (15 ml) unsweetened pineapple juice 1 tablespoon (15 ml) cider vinegar 1/4 cup (50 g) brown suga 1 teaspoon (5 ml) curry powder, mild or hot 1/4 teaspoon (1.25 ml) Kosher salt 1/8 teaspoon (0.6 ml) ground white pepper 1/4 (about 75 g) medium red onion, peeled and diced small 1 tablespoon (14 g) minced fresh ginger 1/4  cup (45 g) red bell pepper, … Read More

Jalapeno Vodka

Makes 750 ml INGREDIENTS 2 fresh jalapeno peppers 1 bottle (750 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme to 147F/64C. Cut the peppers in half and remove the stems, seeds and veins. Put the peppers and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 2 hours. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes. Strain the infused vodka into a clean bottle with … Read More

Veggie Burger Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes 4 gluten-free, veggie burgers INGREDIENTS 1 cup (200 g) dried black beans, soaked overnight, rinsed and drained 28 ounces (800 ml) vegetable stock or water, divided use 2 ½ teaspoons (12.5 ml) sea salt, divided use 1 ½ cup (240 g) medium grain brown rice 1 tablespoon (15 ml) oat bran 1/4 cup (60 ml) favorite barbecue sauce 2 tablespoons (28 g) diced sous-vide cooked beets* 2 tablespoons (30 ml) green onions, minced 1 tablespoon (15 ml) celery, minced 2 tablespoons (30 ml) bell pepper, finely chopped 1 tablespoon (15 ml) … Read More

Moroccan-Spiced Turkey Burger Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 (easily doubled or quadrupled, just don’t overcrowd the patties or the pouches) INGREDIENTS 1/2 pound (226 g) ground turkey breast 2 cloves garlic, peeled and crushed teaspoon (5ml) ground cumin 1 teaspoon (5 ml) ground coriander ¼ (1.25ml) teaspoon paprika ¼ (1.25ml) teaspoon salt freshly ground pepper 1 tablespoon (15ml) freshly chopped parsley 1 teaspoon (5ml) peanut oil For serving A few baby spinach leaves 2 slices beefsteak tomato 2 slices feta cheese 2 whole wheat burger buns (baps) DIRECTIONS Put the ground turkey into a medium-sized bowl and add all … Read More