Author Archives: SousVide Supreme

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

The Luscious Red

Makes 1 Cocktail 3 ounces pomegranate juice 1 ounce Limoncello 1 ½ ounces vodka Ice Optional lemon twist for garnish DIRECTIONS 1. Put the pomegranate juice, Limoncello, and vodka into a cocktail shaker over ice. 2. Cover and shake well. 3. Strain into a chilled martini glass. Garnish with lemon twist, if desired.

Dulce de Leche

(or Caramel, made simple) from Sous Vide Barbecue (Paradox Press 2011) Makes about 12 ounces (360 ml) INGREDIENTS 1 can (12 ounces/360 ml) sweetened condensed milk INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.) Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed. Submerge the pouch(es) in the water oven to cook for 13 hours. Remove the pouches from the water bath and submerge them for … Read More

Smokin’ Jack (o-Lantern) Cocktail

Makes 4 cocktails INGREDIENTS For the rim 3 or 4 drops Liquid Smoke 2 tablespoons water 1 teaspoon pumpkin pie spice 1 tablespoon coarse sugar For the cocktails 6 ounces bourbon 3 ounces Pumpkin Schnapps 2 ounces sous vide ginger syrup 4 ounces white cranberry juice 1 ounce pumpkin puree Ice 4 orange twists for garnish, if desired DIRECTIONS Mix together the pumpkin spice and the sugar and put onto a plate. Add the Liquid Smoke to the water and use this mixture to wet the rim of four chilled martini glasses. Invert each glass into the spice and sugar … Read More

Fresh Watermelon Sous Vide Compressed

Courtesy of Chef Josh Horrigan ( Serves 4 INGREDIENTS 4 (1-inch/2.5 cm) thick pieces seedless watermelon 8-10 fresh mint leaves   INSTRUCTIONS Remove the rind from the watermelon and cut each piece into ‘steaks’ about 4 x 5 inches (5 x 12 cm) in size. Press a mint or two leaf onto each of the melon steaks and put each one gently into separate small (quart/0.9 liter) cooking pouches. Vacuum seal each pouch, using as much vacuum pressure as possible to draw the pouch tightly down around the melon. (Compression is what you’re after here.) Refrigerate in the pouches until ready … Read More

Roasted Okra with Curried Lemon Yogurt

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) 3 tablespoons (45 ml) extra virgin olive oil 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use) 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder) 1 cup (240 ml) fresh Greek yogurt ¼ cup (10 g) chopped fresh mint ¼ cup (10 g) chopped fresh cilantro DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 178F/81C. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 … Read More

Fresh Ricotta

Recipe and photos courtesy of Chris Holland INGREDIENTS 2 gallons of whole milk 2 tablespoons kosher salt 1-1/3 cups lemon juice. DIRECTIONS Remove lifting racks and universal rack from machine. Pour the milk directly into the SousVide Supreme water oven and set to 200F/93C. When temperature reaches 200F/93C, allow it to stay at that temperature for 5 minutes. Pour milk into another container (a large stock pot works well) and add lemon juice and salt. Stir for 30 seconds. Strain through cheese cloth. Serve or transfer to a lidded container and refrigerate.