Author Archives: SousVide Supreme

Sous Vide Birria (Mexican Goat) with Tomatillo Salsa

Courtesy of Sally McColl (svkitchen.com) Serves 6 as a stew or 8 as tacos, with enough for some seconds INGREDIENTS 6 pounds (2.7 kg) goat shoulder, bone in, trimmed of excess fat 1 tablespoon (15 ml) each sea salt and freshly ground black pepper 4 dried ancho chiles 4 dried guajillo chiles 4 dried chiles negro (dried Pasilla) or cascabel chiles 1 dried chipotle chile 12 garlic cloves, skin left on 3 dried smoked tomatoes, optional (I’ve only found them at my farmers’ market; if you don’t have them, just omit) 2/3 cup (180 ml) cider vinegar 1/2 medium yellow … Read More

20-Hour Sous Vide Oxtail Stew on Creamy Mustard Mash

Courtesy of Cook Sister www.cooksister.com Serves 4 INGREDIENTS For the oxtail 4 pounds (1.8 kg) oxtail pieces 8 small to medium whole onions, unpeeled 1 full bulb (head) garlic, unpeeled 1/2 cup (100g) Demerara Sugar 1 cup (250ml) white wine salt and pepper 1/8 teaspoon (0.5 ml) ground cloves pinch of cayenne pepper For the sauce 1 tablespoon plus 1 teaspoon (20 g) butter 2 sticks of celery, finely diced 1 medium leek, well washed and thinly sliced 4 medium carrots, peeled and cut into half-moons 2 teaspoons (10 ml) English mustard 15 ounces (450 g) cooking liquid from the oxtail … Read More

Pulled Wild (Texas) Pig

Recipe courtesy of Rex Bird Serves 10 to 15 hungry people INGREDIENTS For the pork 10 pounds (4.5 kg) wild pig pork loins 8 bay leaves 1 bunch fresh thyme 2 cloves garlic, smashed & peeled 4 teaspoons (20 ml) olive oil For the brine 5 tablespoons (60 ml) pickling spice 2 tablespoons (30 ml) whole black peppercorns 1/2 cup (96 g) cane sugar 1 cup (115 g) kosher salt 1 gallon (3.8 liters) water 2 or 3 bay leaves 2 or 3 cloves garlic, peeled and crushed 1 bunch fresh thyme leaves For the rub 4 tablespoons (60 ml) … Read More

Mulled Wine Sous Vide

Makes about 12 servings Ingredients 2 cups (480 ml) apple cider 1 cup (240 ml) orange juice 1 (750 ml) bottle full bodied red wine, such as Zinfandel or Cabernet Sauvignon 1/4 cup (60 ml) honey 2 cinnamon sticks 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) whole allspice 2 oranges, sliced thinly, for garnish   Instructions Fill and preheat the SousVide Supreme to 137F/58C Put all ingredients into a large (gallon/3.8 liter) zip closure pouch and, using the displacement method (Archimedes’ Principle) remove the air from the pouch and zip the seal. Submerge the pouch to cook … Read More

And the Sous Vide Paleo Recipe Showdown Contestants & Judges are….

Drumroll please…  The following blogs are now in the running to win the Sous Vide Paleo Recipe Showdown! Congratulations to… Simply Paleo Free Range Human Health Bent Paleo Comfort Foods The Clothes Make The Girl Food Lovers Kitchen Pure Fresh Daily Rubies & Radishes Clean Eats in the Zoo Cooking Caveman Paleo OMG Primal Smoke VOTE HERE Official Judges Drs. Mike and Mary Dan Eades – Founders, SousVide Supreme Drs. Michael and Mary Dan Eades are the co-creators and co-founders of SousVide Supreme, operated by their parent company, Eades Appliance Technology, LLC. They are also recognized nutritional experts, and authors of … Read More

Pomegranate Vodka

Makes 750 ml INGREDIENTS 1 bottle (750 ml) vodka Zest of 3 tangerines 1/2 cup (115 g) pomegranate seeds**   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153F/67C. Put all 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 the pouch in the water oven and cook for 2 hrs. Strain the infusion (to remove the seeds and zest) and pour into a clean stoppered or screw-top bottle, cool, label, and refrigerate for up to 6 weeks. (The bottle of the vodka you used works fine.) … Read More

Pom Pom Champagne Cocktail

Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Pomegranate Vodka 1/2 ounce (15 ml) lime juice 1 ounce (30 ml) simple syrup or grenadine 4 ounces (120 ml) champagne or prosecco Fresh pomegranate seeds for garnish   INSTRUCTIONS In a chilled flute, put the vodka,lime juice, and simple syrup or grenadine and mix. Top with the champagne or prosecco. Drop in a few fresh pomegranate seeds for garnish.

Ginzpacho

Recipe courtesy of Jason Cousins, Beverage Director, Mondrian Hotel NYC INGREDIENTS 1-1/2 ounces (45 ml) Gazpacho-Infused Bulldog Gin (recipe here) 1/2 ounce (15 ml) simple syrup 1/2 ounce (15 ml) tomato juice. 1/2 ounce (15 ml) lemon juice Sriracha-yogurt foam (recipe here) Celery micro greens Black pepper   INTRUCTIONS Add all ingredients to a mixing tin (cocktail shaker) with ice and shake well. Strain into a chilled cocktail glass and garnish with sriracha foam, micro greens, and grated black pepper.

The Lit Fir

Adapted from a recipe of the Winecask Restaurant, Santa Barbara, CA Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Clear Creek Douglas Fir Eau de Vie 1 ounce (30 ml) apple brandy 1/2 ounce (15 ml) orange juice 1/2 ounce (15 ml) lemon juice 1/2 ounce (15 ml) cranberry juice 1/4 ounce (7.5 ml) vanilla bean simple syrup 1/4 ounce (7.5 ml) cinnamon simple syrup Cinnamon sugar and orange juice for rimming glass (optional)   INSTRUCTIONS Combine all ingredients in an ice shaker and shake until chilled. Pour orange juice into a flat saucer. Put cinnamon sugar into a separate … Read More

Cinnamon Simple Syrup

Makes 1 quart (0.9 liter) INGREDIENTS 4 cinnamon sticks 2 cups (480 ml) water 2 cups (383 g) castor (superfine) sugar   INSTRUCTIONS Preheat the SousVide Supreme to 190F/88C. Put all sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch and whisk until the sugar has mostly dissolved then add the cinnamon sticks. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 1 hour. Remove the pouch, strain the contents into a clean, stoppered bottle, and refrigerate for up to 4 weeks.

Vanilla Bean Simple Syrup

Makes 1 quart (0.9 liters) INGREDIENTS 4 vanilla beans 2 cups (480 ml) water 2 cups (383 g) Castor (superfine) sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/88C. Split the vanilla beans and scrape the seeds. Put the bean pods, seeds, water and sugar 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 the pouch in the water oven to cook for 1 hour. Strain the syrup through a fine mesh sieve, lined with cheesecloth or a coffee filter, to catch the bean sediment. Pour into … Read More

Gazpacho-Infused Bulldog Gin

Recipe courtesy of Jason Cousins, Beverage Director Mondrian Hotel NYC 1 hothouse cucumber, diced 3 scallions, trimmed and chopped 4 whole chives, diced 10 sprigs mint, diced 10 sprigs basil, diced 1 bell pepper, stemmed, seeded, and diced 1 liter Bulldog gin 1. Fill and preheat the SousVide Supreme to 140F/60C. 2. Add ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. 3. Submerge in the water oven to cook for 2 hours. 4. Remove pouch and submerge in an ice bath (1/2 ice ½ water) for 10 minutes. … Read More