Author Archives: SousVide Supreme

Michael Ruhlman Cooks Sous Vide

A guest post by Michael Ruhlman About ten years ago, sous vide cooking, cooking food at low precise temperatures, entered the professional kitchen in America. It’s now solidly in the home kitchen with various devices for sale. For the best price/quality ratio, Sous Vide Supreme has, since its arrival in 2009, been my favorite tool. It’s fabulous for home use. Do you need one to survive? Of course not. Can you do endlessly creative and awesome dishes with it? You bet. What is it that makes you want to own a sous vide machine—slow cooking of tough meat, hitting the … Read More

Michael Ruhlman’s Homemade Sous Vide Yogurt

Courtesy of Michael Ruhlman (www.ruhlman.com) Yield: About 3 cups/ 0.75 liter I always have this on hand and eat some most every day. The bacteria are good for the gut and if you have a stomach bug eat this and it may help (I do). This will be loose yogurt; when you dip into the thick creamy stuff it will be soft , but hold its shape. It will weep whey, which is also tasty and good (I pour it on granola with the yogurt). For stiff-thick yogurt, Greek style, strain it through cloth for an hour, then refrigerate. INGREDIENTS … Read More

Michael Ruhlman’s BBQ Sous Vide Beef Short Ribs

Courtesy of Michael Ruhlman (www.ruhlman.com) INGREDIENTS 8 meaty beef short ribs (or however many you’re serving) Salt and pepper to taste Barbecue sauce of your choice   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Give the ribs a generous seasoning of salt and pepper Put them into a cooking pouch and vacuum seal them well . Submerge in the water oven and cook for 48 hours, give or take. If you are not going to finish them right away, submerge the pouch in an ice bath until thoroughly chilled, at least 20 minutes or more. To finish, remove … Read More

Michael Ruhlman’s Eggs Soft-Boiled Sous Vide

Courtesy of Michael Ruhlman  INGREDIENTS 1 egg per person (you can make as many as will fit into the machine)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 145F/62.5C. Put the eggs in their shells (not in cooking pouches) directly onto the bottom perforated grill and cook for 45 to 60 minutes. Crack one egg into a bowl of soup or stew, onto grits or beans.

Reindeer with Creamy Chanterelle Stew

Recipe courtesy of Lars Ringnes (SousVide Norge) 4 servings INGREDIENTS 2 pounds (800 g) inside round of reindeer 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) pepper 2 tablespoons (28 g) butter For the potato and celeriac mash 1-1/2 pounds (750 g) potato, peeled and diced 1-1/2 pounds (750 g) celeriac, peeled and diced 3 ounces (85 g) butter 1/2 cup (120 ml) milk 1 clove garlic, peeled and finely minced 1/4 teaspoon (1.25 ml) ground nutmeg 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) pepper For the creamy chanterelle stew  1 cup (60 g) chanterelles, cleaned and … Read More

Cranberry and Walnut Stuffed Turkey Breast Dinner

Courtesy of Vivian Peterson of  V Top Secret Chef  Serves 4 to 6 INGREDIENTS For the turkey breast 2 pounds (0.9 kg) turkey breast, skin on 1 teaspoon (5 ml) applewood smoked sea salt Freshly cracked pepper to taste 1 teaspoon (5 ml) nutmeg 1 teaspoon (5 ml) ground cinnamon 1/4 cup (29 g) chopped chestnuts 1/4 cup (25 g) cranberries pinch sea salt 4-5 toothpicks 1 tablespoon (14 g) rendered bacon fat (save the fat from the sprouts, below) 1 tablespoon (14 g) pasture butter For the brussels sprouts 8 pieces nitrate-free bacon, cooked crisp and crumbled 2 pounds … Read More

Partridge in a Pear-tini

INGREDIENTS For the vodka 750 ml vodka 1 can (14 ounces) sliced pears in syrup For Pear-tini 2 ounces (60 ml) pear infused vodka (above) 1 ounces (30 ml) lime juice 1 ounce (30 ml) pomegranate juice INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a zipper cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal closed. Submerge the pouch in the water bath and cook for 2 hours. Remove the pouch and quick chill in an ice water bath for 30 minutes. Strain … Read More

Creamy Spinach and Bacon Sauce

Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat. Serves 4 INGREDIENTS 8 ounces (225 g) frozen chopped spinach, cooked and drained 1/2 cup (4.2 fl oz/125 ml) half-and-half 2 slices bacon, chopped2 cloves garlic, put through a garlic press 1/4 cup (2 fl oz/60 ml) chicken broth 2 teaspoon (.3 oz/10 ml) white vinegar Salt and black pepper to taste Pinch freshly ground nutmeg   INSTRUCTIONS Put the cooked spinach and half-and-half in a blender and process … Read More

SousVide Supreme Partners with Breville Australia

SousVide Supreme is thrilled to announce its partnership with Breville to bring the revolutionary sous vide cooking technique to Australian home cooks. Breville is a leading brand of culinary products which has grown to become an iconic Australian brand and has enhanced peoples lives through thoughtful design and brilliant innovation, now delivering kitchen products to over 30 countries around the globe. The Breville SousVide Supreme (BSV600, 220-240 volt) is now available at Australian retailers including Myer, David Jones and Harvey Norman. Breville recognized the need to introduce the sous vide cooking technique to the home cook and found the perfect partnership with … Read More

How to Spatchcock (or Butterfly) a Bird for Sous Vide Cooking

Ever tried to cook a whole chicken or game bird sous vide only to have the vacuum pouch bob like a cork in the water bath? Whole chickens, ducks, or game hens will float, because without a chamber vacuum sealer, it’s not possible to completely evacuate the air in the cavity. The residual air makes it impossible to successfully submerge the bird in the water oven and that can lead to uneven cooking of the meat. Here’s a tip to achieve even cooking and easy vacuum sealing of whole poultry: flatten the birds using a technique called spatchcocking. Here are … Read More

An Interview with UK Food Blogger John Loydall

Sous vide cooking is fast becoming a global phenomenon, with the SousVide Supreme now available throughout the US, Europe, and the UK, but also now in markets as diverse as Australia, Malaysia, Singapore, Russia, Israel, and Scandinavia. The widespread adoption of the technique is creating fans among cooks of every skill level worldwide. One is UK photographer (and prolific food blogger) John Loydall, whose fabulous food photographs caught our eye. They are simply food porn at its finest. Since he isn’t a chef by trade–and therefore a lot like the rest of us–we were curious about what drew him to … Read More

Rack of Lamb with Mixed Vegetables

Courtesy of John Loydall – Food blog Serves 2 to 4 INGREDIENTS For the lamb 1 rack of lamb (6 to 8 bones) salt and pepper to taste 1 bay leaf 1 sprig rosemary 2 or 3 sprigs thyme For the vegetables 3 carrots, peeled and sliced lengthwise 4 shallots, peeled and quartered 2 baby leeks, washed well, trimmed, and sliced 3 baby cauliflowers, washed well and trimmed ½ cup (60 g) dried broad (fava) beans ½ cup (60 g) dried flageolet 2 radishes, washed well and trimmed Leaf lettuces – rocket, mustard, etc ½ teaspoon (2.5 ml) each salt and black pepper, … Read More