Author Archives: SousVide Supreme

Confetti Faux Omelette Scramble

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 5 large eggs 1 tablespoon (15 g) unsalted butter 2 tablespoons (30 ml) finely diced (cooked) red bell pepper 2 tablespoons (30 ml) finely diced (cooked) green bell pepper 2 tablespoons (30 ml) finely diced (cooked) yellow bell pepper 2 tablespoons (30m l) finely diced (cooked) white onion salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs until frothy. Add the cooked peppers and onion and season the mixture … Read More

Hot Spiced Cider

(Use it on its own or to make the Spiced Cider Toddy hot cocktail.) Makes about 1 quart/0.9 liter INGREDIENTS 1 orange 1 quart (0.9 liters) apple cider 2 ounces (60 ml) brandy (VS or VSOP quality level) 1/2 cup (120 ml) honey 1/2-inch (1.25 cm) piece peeled ginger root 6 allspice berries 3 cloves 1 cinnamon stick (about 3-inches/7.5 cm) 1 star anise pod DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife. … Read More

Smoked Haddock and Poached Egg

Courtesy of Dominic Franks (Belleau Kitchen) Serves 2 INGREDIENTS 2 fillets smoked haddock 1 lemon, sliced 1 handful lemon thyme freshly ground pepper 2 large free range eggs olive oil Fill and preheat the SousVide Supreme water oven and set to 140F/60C. Put each haddock fillet into a cooking pouch; add a slice of lemon, a sprinkling of lemon thyme, and a glug of olive oil and vacuum seal the pouch on gentle setting, if available or interrupt vacuuming at about 90% evacuation and seal the pouch to avoid crushing the delicate fish. . Submerge the pouches of fish in … Read More

Chicken Stock Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Yields approximately: 135-170 fluid ounces, 4-5 liters INGREDIENTS 10 to 12 pounds (5 to 6 kg) chicken bones/necks/wings/legs 1 pound (500 g) yellow onion, peeled and cut into halves 8 ounces (250g) carrots, large chop 8 ounces (250 g) celery, large chop 1/2 teaspoon (2.5 ml) black peppercorn 10 sprigs fresh thyme small handful parsley stems 1 bay leaf 170 to 200 fluid ounces (5 to 6 liters) cold water, divided DIRECTIONS In the traditional oven, roast the chicken bones/pieces at 400F/200C until dark brown (about 1-1/2 hours). Add roasted chicken and … Read More

Poached Pears with Vanilla and Cardamom

Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see! Serves 4 INGREDIENTS 2 large, red Bartlett pears, rinsed and dried 3 ounces (100 grams) raw honey ½ fresh vanilla bean, split and scraped 4 pods white cardamom, crushed   INSTRUCTIONS Fill and preheat the SousVide Supreme to 158F/70C. Peel, core, and halve the pears and put them into a cooking pouch with the honey, vanilla, and cardamom. Submerge in the water oven to cook for 30 to 45 minutes, depending on … Read More

Tortellini en Brodo

Courtesy of Culinary Specialist, Madeline FioreServes 4 On the 9th Day of Christmas, my true love gave to me 9 Ladies Dancing, well at least parts of them. Tortellini, the so called belly buttons of Venus, dancing in a savory sous vide brodo. For pasta fresca, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). There’s nothing quite as satisfying as making your own fresh pasta!  So now that the SousVide Supreme has done all of the work for you in making a lusciously rich chicken stock, you have a little work cut out … Read More

New Recipes! 12 Days of Sous Vide Christmas

It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas! Poached Pears with Vanilla and Cardamom On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!   … Read More

Sous Vide Cooking Demonstrations in the UK

Come out to meet us at these upcoming SousVide Supreme Cooking Demonstrations in the UK: November 27-December 8, 2013 Learn all about sous vide cooking first-hand. Taste the sous vide difference! What: Sous Vide Tools presents cooking with SousVide Supreme Where: BBC Good Food Show Winter, NEC Birmingham When: November 27th -December 1st, 2013. 10am – 5pm     What: Master Chef finalist Andrew Kojima demonstrates sous vide Christmas Sous vide turkey and cranberries served all day! Where: Selfridges Cookshop, Stafford Centre, Manchester When: December 3rd, 2013. 10am – 6pm   What: Master Chef finalist Tom Rennolds demonstrates sous vide Christmas. Sous vide turkey and cranberries served all day! … Read More

Pork Mini-Burgers

Courtesy of Jan Bennett A Glug of Oil Makes 18 mini burgers INGREDIENTS For the burgers 2 pounds (1 kg) good quality minced pork 8 rashers/slices smoked back bacon, rindless, finely chopped (Canadian bacon) 1 large red onion, peeled and finely chopped 1 teaspoon (5 ml) smoked paprika 1 good pinch black pepper 1 pinch salt 1 to 2 tablespoons (15 to 30 ml) chipotle paste olive oil, for browning For serving 18 mini burger buns Cheese slices (your favorite variety) Baby gem lettuce leaves, torn Tomato and onion slices Your favorite burger BBQ relish INSTRUCTIONS Fill and preheat the … Read More

Grass-fed Beef Tenderloin Steaks with Morel Cream

…and Morel Pomegranate Sauce Serves 4 INGREDIENTS For the steaks ¼ ounce (7 g) porcini powder or dried porcini mushrooms ¼ teaspoon (1.3 ml) truffle salt (we suggest 10% truffle salt) 4 grass-fed beef tenderloin steaks For the morel cream 1 tablespoon (15 ml) extra virgin olive oil ¼ pound (113 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated) ½ teaspoon (2.5 ml) salt 1/4 cup + ½ teaspoon (62.5 ml) sweet Marsala wine 1/2 cup (120 ml) heavy whipping cream 1/2 cup (120 ml) mushroom stock (or the rehydration liquid) 1/2 teaspoon (2.5 ml) sherry vinegar … Read More

Elegant Holiday Entertaining Made Easy

Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, “This is the best meal I’ve ever eaten!” And that is precisely what will happen when you serve this mouthwatering Beef Tenderloin with Morel Cream and Morel Pomegranate Sauce. It is simplicity itself to turn out perfectly cooked meat without fail with the 4 Simple Steps of sous vide cooking, or as we like to call them, the 4 S’s: And because sous vide cooking is minimally hands on and largely hands off, it … Read More

Happy Thanksgivikkah 2013!

The convergence of Hanukkah and Thanksgiving last happened in 1888 and, according to some sources, won’t happen again for another 77,798 years, so we invite you to enjoy the once in a lifetime opportunity to celebrate the quintessential American holiday along with a quintessential Jewish one. Along with the turkey, add these scrumptious Mashed Potato Latkes and Sous Vide Applesauce to your Thanksgiving feast.