Author Archives: SousVide Supreme

Birria (Mexican Goat)

Courtesy of Sally MacColl (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 (if you don’t have them, just omit) 2/3 cup (180 ml) cider vinegar 1/2 medium yellow onion, finely chopped 2 bay leaves 1 teaspoon … Read More

Sous Vide Lamb Rack

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 lamb rack, cut into chops Salt and pepper to taste 3 to 4 fresh rosemary branches (1 per pouch) 3 to 4 cloves garlic, peeled and chopped (1 per pouch) 3 to 4 tablespoons duck fat (1 per pouch)   INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season the lamb with salt and pepper. Put the chops into a cooking pouch, two per pouch, with a branch of rosemary, clove of garlic and spoon of duck fat. Vacuum seal the pouches, submerge in the … Read More

Sous Vide Western Griller

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 to 2 servings, depending on appetite, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick Western griller steaks, cut from bottom round Olive oil (about 1 tablespoon/15 ml per steak) Garlic, peeled and finely chopped (about 1 clove per steak) Fresh thyme, chopped (about 2 sprigs per steak) Salt and pepper to taste DIRECTIONS Fill and preheat SousVide Supreme to 130F/54.5C. (Or to your preferred degree of doneness.) In a small bowl, mix together the olive … Read More

New York Strip Steak Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Makes 1 serving, but make as many pouches as you like! INGREDIENTS 3/4 to 1 inch (2 to 2.5 cm) thick New York strip steaks Salt and pepper to taste Chilli salt INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season steaks with salt, pepper & chilli salt, then put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 8 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking … Read More

Pork Chops Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 4 INGREDIENTS 4 bone-in pork chops Salt and pepper to taste 4 sprigs fresh thyme, finely chopped 1 lemon sliced Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to 138F/59C. Season the pork chops with salt, pepper, and finely chopped fresh thyme. Drizzle on a bit of olive oil and put 1 or 2 chops into a cooking pouch with fresh lemon slices. Vacuum seal each pouch, submerge in the water oven, and cook for 6 hours. Remove chop(s) from the pouch, pat dry, and sear the surface … Read More

Udon with 36-hour Pork Pelly

Longing for something light, but savory, that won’t heat up the house in the hot weather? Try this delicious recipe for Udon with 36-hour Pork Belly, brought to us courtesy of the culinary genius of Stephane Lemagnen of the Zen Can Cook blog. The belly cooks for 3 days–yes, 3 days–but unlike traditional cooking methods, the SousVide Supreme won’t heat up the kitchen doing it! The water oven rapidly heats up and then maintains hour after hour and even day after day using no more energy than a 60 watt light bulb. It’s the most energy efficient way to cook, … Read More

Udon with 36-hour Pork Belly

Courtesy of Stephane Lemagnen (zencancook.com) Serves 6 INGREDIENTS For the sous vide pork belly 2 pounds (0.9 kg) pork belly, skin on 1/4 cup (60 ml) kosher salt 1 teaspoon (5 ml) coriander seeds, coarsely ground 1 teaspoon (5 ml) star anise, coarsely ground 1 teaspoon (5 ml) cardamom, coarsely ground 1 teaspoon (5 ml) black pepper, coarsely ground 1/2 stick cinnamon, coarsely ground 1/4 cup (60 ml) sake 1/4 cup (60 ml) mirin 1/4 cup (60 ml) soy sauce For the dashi (udon broth) 2 quarts (1.8 liters) water 5 squares (6-inches/15 cm) dried kombu 1 cup (240 ml) tightly … Read More

Pork Belly Sliders with Pickled Cabbage

Courtesy of Chef Stephane Lemagnen of Zen Can Cook Serves 6 INGREDIENTS For the pickled cabbage 1 small savoy cabbage 1/4 cup (60 ml) maple syrup or honey 3/4 cup (180 ml) white vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) coriander seeds, toasted 1/2 teaspoon (2.5 ml) mustard seeds, toasted For the brioche buns 1 envelope dry active yeast (about 2 1/2 teaspoons/12.5 ml) 1/2 cup (120 ml) whole milk, warm 2 -1/4 cups (250 g) all-purpose flour (plus some for kneading) 6 tablespoons (85 g) unsalted butter 3 tablespoons (45 ml) sugar 1/2 teaspoon (2.5 … Read More

Strawberry-Blueberry Coulis Sous Vide

Makes about a cup (240 ml) INGREDIENTS 1 cup (150 g) ripe strawberries, stemmed, washed, and quartered 1 cup (150 g) fresh blueberries, stemmed and washed 1/4 to 1/2 cup (48 to 96 g) granulated sugar* Juice of 1 lemon   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 180F/82C. Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.) Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the … Read More

Shrimp with Vanilla Butter

Courtesy of Tom and Linda Ryalls of SVKitchen.com Serves 4 as an appetizer or 2 as a main course INGREDIENTS 1 vanilla bean 12 ounces (12 large/300 g) shrimp, peeled and deveined 1/4 teaspoon piment d’Espelette (or substitute paprika or cayenne) 1 pinch sea salt 1 pinch pepper 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces Chives, finely minced, optional garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 136F/58C. Split vanilla bean in half and scrape out the seeds. (Retain the pod, if you’d like, and add it to a canister of … Read More

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (zencancook.com) Serves 4 INGREDIENTS For the cured salmon belly 1 pound (454 g) King salmon belly 1/4 cup (60 ml) dark amber maple syrup 1/4 cup (60 ml) soy sauce For the stir-fry and soy ginger vinaigrette 4 ounces (114 g) soy beans, blanched 4 ounces (114 g) boiled peanuts 4 ounces (114 g) shimeji mushrooms pickled eggplant salt and pepper to taste ¼ cup (60 ml) rice vinegar 3 tablespoons (45 ml) maple syrup ¼ cup (60 ml) soy sauce 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated ½ cup (120 … Read More

Tandoori Chicken Sous Vide

Courtesy of Recipe Contest Winner Sam Hussain INGREDIENTS 1 (2 pound/1 kg) chicken, legs  and breast removed, skin scored For the marinade 5 or 6 tablespoons (75 to 90 ml) natural yogurt 1tablespoon (15 ml) ground panch poran spice mix 1 teaspoon (5 ml) dried methi leaves Pinch (about 1/4 teaspoon/1.25 ml) salt 1 teaspoon (5 ml) lemon juice 1 tablespoon (15 ml) Kashmiri massala 2 tablespoons (30 ml) tandoori paste 3 tablespoons (45 ml) tikka paste 1 tablespoon (15 ml) blended garlic and ginger 3 to 4 tablespoons (45 to 60 ml) vegetable oil 1 tablespoon (15 ml) garden … Read More