Author Archives: SousVide Supreme

To Die For Potatoes a la Sous Vide

Courtesy of Vivian Peterson Serves 4 to 6 INGREDIENTS 5 to 6 russet potatoes, peeled and diced 4 tablespoons (57 g) butter 1/3 cup (12 g) fresh flat leaf Italian parsley chopped 2 tablespoons (30 ml) chopped fresh garlic 1/2 cup (120 ml) heavy whipping cream 1 to 2 teaspoons (10 ml) truffle salt, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180 to185F/82 to 85C. Put potatoes into cooking pouch(es), evenly distributed in a single layer without overcrowding, and vacuum seal. Submerge the pouch(es) in the water oven to cook for 1-1/2 hours, until quite tender. … Read More

Halibut with Citrus Beurre Blanc Sous Vide

Serves: 4 INGREDIENTS 4 (6 ounce/180 gram) halibut fillets 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter (1 oz/ 28 g), cubed 8 thin slices of assorted citrues (grapefruit, lime, lemon, orange) Sea salt   INSTRUCTIONS Fill and preheat the SousVide Supreme to 132F/ 55.5C. Season both sides of the halibut fillets with sea salt. Put the fillets into a small (1 quart/0.9 liter) cooking pouch, place the citrus slices on each side of the fillet. Make sure to leave some room in between each fillet, 2-3 per cooking pouch. Drizzle in the citrus olive oil … Read More

Sous Vide Fried Chicken

With To Die for Potatoes and Strawberry Corn Relish Courtesy of Vivian Peterson Serves 4 INGREDIENTS 8 chicken thighs, skin on 3 tablespoons (45 ml) sumac powder 3 tablespoons (45 ml) smoked black pepper 1 quart (0.9 liter) vegetable oil 2 cups (198 g) all-purpose flour 2 cups (198 g) panko bread crumbs 1 cup (180 g) Parmesan cheese 4 tablespoons (60 ml) Mediterranean herb seasoning 1 teaspoon (5 ml) kosher salt or to taste 2 teaspoons (10 ml) chili (red pepper) flakes 3 eggs Sea salt, as desired, to sprinkle on at serving   INSTRUCTIONS Fill and preheat the SousVide … Read More

10 Great Reasons to get a SousVide Supreme

Sous vide … You’ve heard it mentioned on cooking shows and you suspect your favorite steak restaurant has been cooking sous vide behind those closed kitchen doors. Perhaps you are tempted to try this whole sous vide thing out for yourself. So, if you are on the fence and toying with the idea of buying a SousVide Supreme, here are just a few reasons why your home needs one. 1. The SousVide Supreme makes incredible, perfectly cooked food. The SousVide Supreme allows you to cook at a very precise temperature, making it virtually impossible to overcook or undercook your food. Conventional … Read More

Grilled Barbecue Sous Vide Chicken Pizza

Courtesy of Masterchef’s Sharone Hakman Serves 4 INGREDIENTS 2 chicken breast halves (boneless, skinless) diced into small bite-size pieces Salt and pepper to taste 2 tablespoons (30 ml) olive oil 1 small red onion, peeled thinly sliced 1 red pepper, cored and diced 2 rounds (8 inch/20cm) fresh pizza dough or flat bread 1-1/2 cups (12 ounces/360 ml) HAK’s Barbecue Sauce or your favorite sauce 1/3 cup (1.3 ounces/38g) mozzarella cheese, grated 1/3 cup (1.3 ounces/38g) Monterey jack cheese, grated 1/3 cup (1.3 ounces/38g) white cheddar cheese, grated 1 bunch cilantro, roughly chopped for finishing   INSTRUCTIONS Fill and preheat … Read More

Salty Seattle’s Frenched Rack of Pork – YUM!

It’s comfort food weather and nothing is more comforting than savory slow-cooked pork and apples. We recently ran across this recipe from the Salty Seattle blog that made our mouths water.

Sous Vide Infused Pasilla and Chipotle Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1/2 cup (120 ml vol) dried chipotle (chopped) 1/2 cup (120 ml vol dried pasilla negro pepper (chopped) 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add the pasilla peppers and gin to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 15 minutes. Try it in the Green Smoke cocktail  

Green Smoke

Courtesy of the Mondrian Hotel bar Makes 1 cocktail INGREDIENTS 1 1/2 ounces (45 ml) Sous Vide Infused Pasilla and Chipotle Bulldog Gin 1 ounce (30 ml) Blueprint Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley & Lemon Juice* 1/2 ounce (30 ml) lemon juice 1/2 ounce (30 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 6 ice cubes for serving Parsley sprig for garnish INSTRUCTIONS In a cocktail shaker, put all ingredients and shake well to chill. Strain into a Collins glass over fresh ice. Garnish with a parsley sprig. *Blueprint juices are available online

Chile Cooler Cocktail

Courtesy of the Mondrian Hotel bar Makes 1 cocktail Ingredients 1 ½ ounce (45 ml) Bell Pepper, Cilantro & Arugula Infused Bulldog Gin 1 ounce Lemon, Cayenne & Agave Juice* 1/2 ounce (15 ml) lemon juice 1/2 ounce (15 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 5 ice cubes for serving Cilantro microgreens for garnish   INSTRUCTIONS In a cocktail shaker put all ingredients, except garnish, and shake well to chill. Strain into a rocks glass over fresh ice. Garnish with cilantro microgreens. *Blueprint juices are available online

Sous Vide Infused Bell Pepper, Cilantro and Arugula Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1 medium (about 1 1/2 cups) red bell pepper, stemmed, seeded, and chopped 1 medium (about 1 1/2 cups) green bell pepper, stemmed, seeded, and chopped 1 generous handful (about 1/2 cups) chopped cilantro 1 generous handful (about 1/2 cup) chopped arugula 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 2 hours. Remove … Read More

Eye of the Dragon Cocktail

Courtesy of the Mondrian Hotel Bar Makes 1 cocktail INGREDIENTS 3 sprigs mint (reserve 1 for garnish) 1/2 ounce (15 ml) agave syrup 1/2 ounce (15 ml) lime juice Lychee and Melon Infused Bulldog Gin 1 ounce (30 ml) Pineapple, Apple & Mint Juice 4 or 5 ice cubes for shaking Crushed ice INSTRUCTIONS To a cocktail shaker, add 2 sprigs of the mint and the agave syrup; lightly muddle mint. Add all other ingredients, except the crushed ice, and shake well to chill. Pack a Collins glass with crushed ice, strain the cocktail into it, and garnish with the remaining … Read More

Sous Vide Infused Lychee and Melon Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1 pound (0.45 kg) peeled lychee fruit 1 cup (240 ml) honeydew melon (cubed) 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/ 60C. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 3 hours. Remove pouch and submerge in an ice bath (half ice, half water) for 10 minutes. Strain the gin into a clean bottle, label, and cap. Store refrigerated for … Read More