Author Archives: SousVide Supreme

Merino Loin Fillets with Fennel Compote and Orange and Olive Salad

Serves 4 INGREDIENTS For the lamb: 2 Merino lamb loin fillets 4 sprigs fresh thyme 2 bay leaves 2 (2-inch/5 cm) pieces of orange peel 1 tablespoon (15 ml) extra virgin olive oil 1 tablespoon (14 g) unsalted butter ¼ teaspoon (1.25 ml) salt Freshly ground black pepper 1 tablespoon (15 ml) high-smoke point vegetable oil for searing the loins For the fennel compote: 2 cups (650 g) fennel bulb, medium-diced ¼ cup (60 ml) extra virgin olive oil ½ teaspoon (2.5 ml) fennel seeds, roughly chopped ½ teaspoon (2.5 ml) salt 1 teaspoon (5 ml) honey ¼ teaspoon (1.25 … Read More

Oscar Night: It’s a Wrap!

If you’re planning to gather with friends and family for an Academy Award viewing party, you want the suspense to be about whether Gravity or Philomena will win out over American Hustle, not whether your food will be delicious or disastrous!  Sous vide comes to the rescue as the Assistant to the Producer (you) to be sure it’s all cooked to perfection! We’ve put together some sous vide ideas for easy bites and finger foods–not to mention some tasty adult libations–that should make your evening red carpet ready! So, here are our nominees for… Best Appetizer in a Leading Role: … Read More

Habanero Margarita

Courtesy of Rex Bird Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) habanero-infused tequilla 1 ounce (30 ml) Grand Marnier 3 ounces (90 ml) fresh-squeezed lime juice Ice for shaking Salt for rimming glasses DIRECTIONS Put ice into a cocktail shaker, pour in the ingredients, and shake thoroughly, until well chilled. Serve over fresh ice in a salt-rimmed glass and garnish with a thin slice of lime. **Make a batch for the whole crowd! Just measure in ‘parts’ not ‘ounces’ and put ingredients into a large container with ice. Stir until well chilled. Remove residual ice to prevention dilution. Pour … Read More

Habañero Infused Tequila

Infusion and cocktail courtesy of Rex Bird INGREDIENTS 1 to 1 ½ fresh sliced Habañero (or Jalapeño or other hot) peppers, stemmed and seeds removed 1 lemon, for zest 1 orange, for zest 1 bottle (750 ml) Añejo tequila DIRECTIONS Fill and preheat the SousVide Supreme water oven to 165F/74C. Put all the ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 10 minutes. Taste test and dilute with additions of the same tequila, if too spicy. … Read More

Almond Custard Sticky Pudding

Serves 6 to 8 INGREDIENTS For the pudding 8 ounces/1 cup (226 g) almond paste 2 sticks (8 ounces/226 g) butter 8 ounces (226 g) sugar 4 eggs 4 ounces (113 g) sifted cake flour 1 tablespoon (15 ml) vanilla extract 1/4 teaspoon (1.25 ml) almond extract 1/2 teaspoon (2.5 ml) salt For the whipped cream 1/2 cup heavy whipping cream 1/8 teaspoon almond extract 1/4 cup superfine (castor) sugar sliced almonds or raisins for garnish honey, for garnish Fill the SousVide Supreme water oven to the fill line and preheat to 193F/90C. In the bowl of an electric mixer … Read More

Chicken Kiev Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 INGREDIENTS ½ stick (56g) butter, softened, at room temperature 2 tablespoons (30 ml) freshly chopped parsley 2 garlic cloves, peeled and crushed 2 chicken breasts Salt and pepper, to taste ½ cup (30g) panko breadcrumbs ¼ cup (33g) all-purpose flour 1 egg, beaten ½ quart (480 ml) peanut oil or any vegetable oil with a high smoke point DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63C. In a small bowl, mix together the softened butter, chopped parsley, and crushed garlic. Form the butter into two small cylinders, wrap … Read More

Steak Béarnaise

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 For the Béarnaise Sauce INGREDIENTS 1 tablespoon (4g) chopped tarragon (fresh French tarragon is best) 1 tablespoon (5g) chopped shallot 3 peppercorns 1 tablespoon (15ml) white wine vinegar 1/3 cup (80 ml) dry vermouth or dry white wine 2 egg yolks 1 tablespoon (15ml) water 5 tablespoons (75g ) 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 … Read More

Chocolate and Scotch Pots de Crème

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore 4 servings INGREDIENTS 1 cup (240 ml) heavy whipping cream ¼ cup (60 ml) whole milk 3 ½ ounces (100 g) bittersweet chocolate, chopped 4 tablespoons (60 ml) sugar 3 egg yolks 2 teaspoons (10 ml) cocoa powder ¼ teaspoon (1.25 ml) vanilla extract 1/8 teaspoon (0.6 ml) sea salt 1 ½ tablespoons (22 ml) Oban scotch, or to taste DIRECTIONS Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack. To properly fill the water bath to the correct level: Fill the ramekins (or custard cups you … Read More

Paella Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 2-4 INGREDIENTS 8 jumbo shrimp, peeled and de-veined 2 roasted piquillo peppers, divided use 3-1/4 teaspoon (16.25 ml) sea salt, divided 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) smoked sweet paprika ¾ teaspoon (3.5 ml) freshly ground black pepper 4 chicken thighs, with bone and skin 2 links Spanish chorizo, thickly sliced 1 small yellow onion, peeled and diced 2 large garlic cloves, peeled and minced 1 small red bell pepper, stemmed, seeded, and diced 7 ounces (207 ml) canned peeled and crushed tomatoes 1 cup (211 g) … Read More

Share Your Sous Vide Story Contest

  Tell us why you like cooking sous vide –or, if you don’t have a sous vide machine–why you would like to cook sous vide, for a chance to win $200 towards SousVide Supreme’s online store and a copy of the highly-acclaimed Modernist Cuisine at Home book!   Here are some sample questions and ideas to get you started: What was your sous vide AHA! moment? What piqued your interest in sous vide cooking? Tell us about your sous vide holiday experience. Have you ever taken your sous vide machine on the road? Any attempts at making  your own sous … Read More

Merino Lamb Loin Filets with Tapenade

Serves 4 INGREDIENTS For the lamb 2 Merino lamb loin fillets Salt to taste 4 tablespoons (56 g) Unsalted butter 1 tablespoon (15 ml) high-smoke point oil (peanut, grapeseed, corn, ricebran) For the tapenade 2 cups green olives (350 g) (Castelvetrano or similar) 1 large orange, for zest and juice (¼ cup juice needed) ½ teaspoon (5 ml) red chile flakes 1 tablespoon (15 ml) capers, drained and rinsed 1 teaspoon (5 ml) raisins 1/3 cup (80 ml) extra virgin olive oil 1 tablespoon (15 ml) red wine vinegar 1/8 teaspoon (0.6 ml) anchovy paste 2 teaspoons (10 ml) fresh … Read More

Diver Scallops

Courtesy of Chef Josh Horrigan (The Chef’s Academy) Serves 2 as an entrée, 4 to 8 as an appetizer INGREDIENTS 8 Diver scallops preferably U-10 dry packed 2 tablespoons (30m l) grape seed oil or clarified butter Wondra flour, for dredging Sea salt cracked black pepper DIRECTIONS Fill and preheat (or reduce the heat of) the SousVide Supreme water oven to 122F/50C. Lightly season the scallops with sea salt and cracked black pepper. Gently place the scallops into a cooking pouch with thin slices of butter. Vacuum seal carefully. Do not allow the full amount of suction to draw the … Read More