Author Archives: SousVide Supreme

Sous Vide Bounet

Courtesy of Stefan Boer of Stefan Gourmet SousVide Supreme Recipe Contest Winner Serves 4 INGREDIENTS 12 ounces (350 ml) milk 10 pairs (50 g) Amaretti di Sorrono cookies (plus 2 pairs reserved for decoration) 2 tablelspoons (25 g) cocoa powder, plus a bit more for decoration 1 1/2 ounces (50 ml) dark rum 5 tablespoons (75 g) vanilla sugar* 1/2 cup (100 g) granulated sugar 5 egg yolks *Store granulated table sugar in a tightly-sealed container with previously-used vanilla beans to make your own cheap and delicious vanilla sugar!   INSTRUCTIONS Preheat the traditional oven to 250F/120C. While it’s heating, elevate … Read More

Light A Fire With Your Water Oven

Truly romantic moments are few and far between these days. We’re not suggesting that romance is dead. In fact, we firmly believe that romance is alive and well. The problem is that a romantic gesture involves effort, and modern conveniences have done a remarkable job of simplifying our lives. Text messages are sent in lieu of love letters, the perfect gift can be found via Amazon wishlists, and it’s hard to pine for someone when their every thought is posted on Twitter. This Valentine’s Day, branch out beyond the table for two at an expensive restaurant. Anyone can make reservations … Read More

Halibut Beurre Rouge

…with Shaved Asparagus, Morels, and Heirloom Potatoes Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois Serves 4 Cooking time: 20 minutes INGREDIENTS 4 (6 oz/180 g each) halibut fillets 1 stick (4 oz/113 g) unsalted butter Salt, to taste 4 sprigs thyme For the plating Heirloom Potatoes (recipe follows) Shaved Asparagus with Balsamic Vinaigrette (recipe follows) Morels (recipe follows) Beurre Rouge (recipe follows)   INSTRUCTIONS For the halibut Fill and preheat the SousVide Supreme water oven to 132°F (55.5C). Season the halibut on both sides with salt. Put the fillets, two to a pouch, into small (1 quart/0.9 liter) … Read More

Classic Crème Brûlée

Serves 4 to 6 INGREDIENTS 2 cups (470 ml) heavy cream 4 egg yolks 1/4 cup (57 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or brown sugar (for finishing)   INSTRUCTIONS To properly set the level of water: Raise the perforated bottom grill by placing it atop a baking rack. Select 4 to 6 ramekins or custard cups that will fit comfortably inside the water oven to cook your custard. Fill them with water and position them on the perforated grill. Fill the water oven with just enough water to come within ¼ … Read More

Chinn Chinn’s Asian Short Ribs

Courtesy of John Tsui (Chinn Chinn, Mattawan, MI) INGREDIENTS For the short ribs 5 pounds (2.3 kg) short ribs trimmed of excess fat 1 recipe dry rub (follows) 1 recipe wet rub (follows) 2 or 3 scallions, chopped for garnish For the dry rub 1/2 cup (120 g) salt 1 cup (192 g) sugar 2 tablespoons (30 ml) mild chili powder 1 tablespoon (15 ml) cayenne pepper 1 tablespoon (15 ml) ground cumin 1 tablespoon (15 ml) garlic powder 1 tablespoon (15 ml) onion powder 1 tablespoon (15 ml) ground black pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon … Read More

4 Resolutions Made Easier With Sous Vide

We’re a little over a week into 2013, and we’re starting to remember why several of our resolutions gave us a bout of déjà vu: we made many of these same resolutions a year ago. As it turns out, resolutions are really hard to keep. This year, resolve to stick to your resolutions with the help of sous vide cooking. Although the SousVide Supreme can’t help you with every resolution (it will not stop me from checking emails at stoplights), it can be immensely helpful when it comes to kitchen-related resolutions. Here are a few of our suggestions: 1. If … Read More

Soy Sauce Chicken Sous Vide

Courtesy of Arthur Chang (siliconvalleysousvide.blogspot.com) Serves 4 INGREDIENTS 1 whole chicken (giblets removed) 3 coins fresh ginger, sliced julienne 4 cloves garlic, peeled and smashed 3 scallions, cut in 2” (5 cm) pieces 2 star anise 1 cinnamon stick 1/2 cup (120 ml) dark soy sauce 1 tablespoon (15 ml) Shao Xing wine 1 teaspoon (5 ml) ground white pepper 1/4 cup (48 g) sugar 3 cups (720 ml) water 1 or 2 additional chopped fresh scallions for garnish (You’ll also need a heavy meat cleaver.)   INSTRUCTIONS Fill and preheat the SousVide Supreme or Demi to 148F/ 64.5C. In … Read More

Sous Vide Crème Fraiche

Courtesy of Pam McKinstry (SVKitchen.com)Makes about 1 cup INGREDIENTS 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized) 2 tablespoons (30 ml) reduced fat buttermilk   INSTRUCTIONS Fill and preheat the SousVide Supreme to 95F /35C. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture. Immerse the jar in the water bath and cook 8 to 12 hours. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature. … Read More

Sharone’s Short Rib Sliders

Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the beef short ribs 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg) salt and freshly ground black pepper to taste 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!) 4 tablespoons (57g) butter 12 Slider buns or Hawaiian rolls, split Slider Slaw (recipe follows)  For Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw … Read More

Vivian’s Eye Round Steak Sous Vide

With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef Serves 3  INGREDIENTS 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks 1/2 teaspoon (2.5 ml) truffle salt 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) whole peppercorns 4 teaspoons (22.5 ml) butter, divided use 1 pound (456 g) fingerling potatoes, quartered 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee) 1 head radicchio, washed and coarsely chopped 1 head of escarole, washed and coarsely chopped 1-2 Meyer lemons, for zest and juice … Read More

Sous Vide Pork Belly Sliders

Courtesy of Master Chef star, Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the pork belly 2-1/2 pounds (1 kg) pork belly 1/4 cup (57 g) brown sugar, lightly packed 1 tablespoon (15 ml) good bourbon 1 teaspoon (5 ml) crushed red chile pepper Salt and pepper to taste 1 recipe Slider Slaw (follows) 12 slider buns For the Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw mix black sesame seeds for garnish INSTRUCTIONS … Read More

Sous Vide Ginger Brandy

Recipe Courtesy of Jen Caputo INGREDIENTS 4-1/2 ounces (128 g) fresh ginger 3/4 cup (375 ml) brandy 3/4 cup (144 g) sugar 1 cup (240 ml) water INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C. Peel and grate the ginger. Put the ginger and brandy in a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for two hours. In a separate pouch or in a saucepan on the stove, combine water and sugar to make simple sugar (instructions for sous vide simple sugar here, for stovetop simple sugar … Read More