Author Archives: SousVide Supreme

Sous Vide Soft-cooked Goose Egg?

A Twitter reader queried us: How long would it take to soft cook a goose egg? Good question! As with all things sous-vide cooked, time to reach target temperature completely depends on the the distance the heat of the water bath has to cross to heat the food from edge to edge. With eggs, the critical measurement is its circumference at its ‘equator’ or widest point. That’s true regardless of type of egg from quail to ostrich! Douglas Baldwin–mathematical wizard that he is–has worked out the equations for we lesser mortals and presents the results nicely in his great book … Read More

Whitney Miller’s White Chocolate Bread Pudding Sous Vide

with White Chocolate Sauce and Hibiscus Flower Courtesy of MasterChef winner Whitney Miller Serves 2 INGREDIENTS 1 cup (240 ml volume) French bread, cubed to 1/2 inch (1.25 cm) 1 large egg 1 large egg yolk 2 tablespoons (25 g) granulated sugar 2 ounces (60 ml) half-and-half 1 1/2 ounces (45 ml) heavy cream, divided 1 1/2 ounces (42 g) good quality white chocolate chips 1⁄4 teaspoon (1.25 ml) pure vanilla extract For the sauce 1 ounce (32 g) good quality white chocolate chips 2 ounces (60 ml) heavy whipping cream 2 Hibiscus flowers in syrup   INSTRUCTIONS Fill and … Read More

James Briscione’s Berries Under Pressure

…as featured in Dessert Professional magazine. Strawberry Gelee Filled Doughnut, Buttermilk Ice Cream and Compressed Strawberries Courtesy of Chef James Briscione, The Institute for Culinary Education. Serves 10 For the Buttermilk Ice Cream: 8 ounces (230 g) granulated sugar 8 large egg yolks 1/2 ounce (15 g) vanilla paste 18 ounces (500 g) heavy cream 18 ounces (500 g) buttermilk 1.6 ounces (45 g) lemon juice Pinch fine sea salt Prepare the ice cream base: Fill and preheat the sous vide water bath to 185F/85C. 1. Combine the sugar, egg yolks and vanilla paste in a bowl and whisk to … Read More

Whole Turkey Sous Vide?

Particularly around the fall and winter holidays (though it came up today with the daffodils on a comment thread at chefsteps.com) readers often raise the question: can I cook a whole turkey sous vide? The answer is sure! You just have to do it in parts! But that’s not really what the questioners mean, of course.  They mean the whole, intact bird. And that presents a few problems for the sous vide method.  In order to cook a whole bird by the sous vide technique, you’d need a chamber vacuum sealing appliance to vacuum seal the carcass, because with a … Read More

Sous Vide Pickled Blueberries

Makes 3 1⁄2 cups INGREDIENTS 1 cup (240 ml) distilled white vinegar 1/4 cup (48 g) sugar 1 3/4 tablespoons (26 ml) kosher salt 1/4 cup (60 ml) water 1 1/4 pounts (570 g) blueberries 1 small red onion, peeled and thinly sliced   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 140F/ 60C.  Whisk the vinegar, sugar, salt, and 1/4 cup of water in a medium bowl until sugar and salt dissolve. Put the blueberries and onions into a small (quart/ 0.9 liter) zip-closure (or chamber vacuum seal) cooking pouch and pour the pickling liquid over them. Use the displacement method (Archimedes principle) to remove the … Read More

Sous Vide Eggs Za’Atar

Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA Serves 4 INGREDIENTS For the eggs 4 large whole eggs 1 large heirloom tomato, quartered or sliced 4 ounces (114 g) Bulgarian feta (or other) diced or crumbled 1/4 teaspoon (1.25 ml) za’ atar** Kosher salt to taste For the Za’atar Spice Blend** 1/4 cup (30 g) ground sumac 2 tablespoons (12 g) ground thyme 1 tablespoon (10 g) roasted sesame seeds 2 tablespoons (12 g) ground marjoram 2 tablespoons (12 g) ground oregano 1 teaspoon (5 g) coarse salt   INSTRUCTIONS For the eggs Fill and preheat SousVide Supreme to 147F /64C.* … Read More

Easter & Passover Sous Vide Recipe Roundup

With Good Friday and Easter Sunday falling on the same weekend as Passover this year, the coming weekend promises to be a busy one full of good food and guests. But even with a packed holiday weekend approaching, there’s always room for some sous vide in your kitchen. Here are some of our Easter and Passover-approved recipes that will wow you guests … with lots of egg recipes, of course! Using your SousVide Supreme to color Easter eggs will quickly become one of your favorite tricks. Keep your hands and counters dye-free by using our zip pouches to dye the … Read More

How to Color Easter Eggs

The Easiest Egg-coloring Method Ever! Avoid all the muss and fuss (and mess and smell) of coloring eggs this spring by letting the SousVide Supreme do all the work.  With this method, you can cook and color the eggs in one easy step.  Here’s all there is to it. Per dozen eggs, you’ll need: 4 SousVide Supreme Zip Pouches – Quart Size food coloring in your favorite colors 1 quart (0.9 liter) water 8 teaspoons (40 ml) white vinegar Instructions: Fill and preheat the SousVide Supreme to 167F/65C. Put a cup (240 ml) of water into each zip-closure bag. Add 20-40 … Read More

Togarashi Crusted Rack of Lamb

With compressed watermelon, faro, olive, and watercress salad Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 (easy to make multiples, but keep one rack to the pouch) INGREDIENTS For the lamb 1 Frenched rack of lamb sea salt and pepper to taste Togarashi rub For the togarashi rub 1 tablespoon (15 ml) black sesame seeds 1 tablespoon (15 ml) white sesame seeds 1/2 tablespoon (7.5 ml) orange zest 1 tablespoon (15 ml) white poppy seeds 1/2 tablespoon (7.5 ml) Hungarian paprika 1/2 tablespoon (7.5 ) ancho chile powder or ground dried bird chile 1 tablespoon (15 ml) crushed Szechwan pepper … Read More

Pineapple Caribbean Jerk Filet Mignon Sous Vide

Courtesy of Juli Bauer of paleOMG.com   Serves 1 INGREDIENTS For the filet mignon 1 TX Bar Organics Filet Mignon 1 slice bacon ½ cup (114 g) chopped pineapple 2 tablespoons (30 ml) diced red onion ¼ teaspoon (2.5 ml) minced jalapeno For the sauce 2 garlic cloves, peeled and minced 4 tablespoons (60 ml) olive oil 2 tablespoons (30 ml) coconut aminos 3 tablespoons (45 ml) honey 1 tablespoon (15 ml) apple cider vinegar 1/2 lime, for juice only 1 teaspoon (10 ml) dried thyme ¼ teaspoon (2.5 ml) ground ginger ¼ teaspoon (2.5 ml) cinnamon ⅛ teaspoon (12.5 ml) … Read More

California Princess Roll – Paleo Sushi

Courtesy of simplypaleo.com INGREDIENTS For the steak 1 TX Organics  Grass-fed  (or other) top sirloin Salt and pepper to taste 1 tablespoon (14 g) butter Dash Coconut Aminos 2 tablespoons (28 g) ghee For the shrimp 16 ounces (450 g) large shrimp, peeled, deveined, and thawed Salt For the curry sauce (for shrimp mixture) ½ cup (120 ml) coconut milk (do not shake) 1 tablespoon (15 ml) Sriracha 2 teaspoons (10 ml) yellow or green curry paste For the guacamole 8 ounces (228 g) Avocado’s Number Guacamole (or your favorite recipe**) 2 teaspoons (10 ml) Eden Wasabi Powder Few drops of … Read More

Rack of Lamb with Herb Butter

Serves 4 INGREDIENTS For the lamb 2 lamb racks, Frenched Salt and pepper to taste finely minced fresh rosemary or herbes de Provence For the herb butter 2 tablespoons (30 ml) butter 1 clove garlic, peeled and pressed 1/2 teaspoon (2.5 ml) onion powder 1 teaspoon (5 ml) fresh rosemary leaves, minced 1 teaspoon (5 ml) fresh chives, minced 1 teaspoon (5 ml) fresh mint, minced 1 tablespoon (15 ml) grated Parmesan   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 134°F (56.5°C). Sprinkle both sides of the racks or chops liberally with salt, pepper, and rosemary. Put … Read More