Author Archives: SousVide Supreme

Egg Nog Cheesecakes

Create individual cheesecakes in ramekins Serves 6 INGREDIENTS For the crust 1/4 cup (57 g) graham cracker crumbs 1/4 cup  (57g) finely chopped pecans 1/4cup (57 g) light brown sugar (or Brown Sugar Splenda blend) 2 tablespoons (30 ml) melted butter Butter for greasing ramekins or custard cups For the filling 12 ounces (342 g) cream cheese, softened 1/2 cup (95 g) sugar (or equivalent sugar substitute) 2 large eggs, at room temperature 1 teaspoon (5 ml) vanilla extract 1 tablespoon (15 ml) brandy or bourbon (or substitute 1 teaspoon rum extract) 1/8 teaspoon (0.6 ml) ground cinnamon 1/8 teaspoon … Read More

How to Temper Chocolate

Courtesy of Chocolatier Susie Norris, author of Chocolate Bliss (Crown 2009) INGREDIENTS 1 pound dark (semi-sweet or bittersweet) chocolate, chopped uniformly   INSTRUCTIONS Fill and preheat the SousVide Supreme to 115F/46C. Put about 12 ounces (340 g) of the chocolate into a medium metal or Pyrex bowl. Carefully place the bowl into the water oven and let it float. Do not cover the water oven with the lid. Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reached 115F/46C when measured with a candy thermometer or digital thermometer. … Read More

Holiday Cranbertini

Makes one cocktail INGREDIENTS 2 ounces (60 ml) sous vide infused cranberry vodka 1/2 ounce (15 ml) clear orange liqueur (Citronge, Cointreau, triple sec) 2 ounces prosecco or champagne Orange peel twist     INSTRUCTIONS In a shaker, pour the vodka and orange liqueur over ice. Shake vigorously to chill. Pour into a stemmed cocktail glass. Top with the bubbly, and garnish with the twist. Enjoy!

Infused Cranberry Vodka

INGREDIENTS For the vodka 12 ounces (340g) fresh cranberries 1 quart (960 ml) vodka For the simple syrup (Add prepared simple syrup to the vodka for a deliciously sweet alternative) 2 cups sugar 2.5 cups water INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 153F/ 67C. Put the cranberries and vodka into a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for 2 hours, then strain the liquid into a clean stoppered bottle. (You can discard the fruit or use for some other purpose.) The infusion will keep, refrigerated, for several … Read More

An Interview with Chef Jason Wilson

Chef Jason Wilson is a James Beard Award Winner and the owner of Seattle’s Crush restaurant. He is also a devoted SousVide Supreme user. After interviewing him a year ago at his restaurant (as seen in this video), we had the pleasure of speaking with him again last week about how he’s using his SousVide Supreme in the restaurant and at home. You mentioned in your video interview that you had started with a sous vide chicken breast – that your goal was to get a good, moist  chicken breast. Had you tried to accomplish any sous vide cooking before … Read More

Stress-Free Feast – A Guide for Thanksgiving or Christmas

  Dishes Golden Roasted Turkey (sous vide and traditional broiler) Moist and Savory Stuffing (see Holiday Cookbook or Feast Cookbook for sous vide recipe) Boursin Mashed Potatoes (sous vide and blender) Giblet Gravy (stove top, or store-bought) Candied Sweet Potatoes (sous vide) Green Bean Casserole (sous vide) Cranberry Sauce or Relish, store bought, make your own, or try our sous vide cranberry sauce recipe Crusty rolls, store bought or make your own (traditional oven) Pumpkin Pie, store bought or make your own (traditional oven) The Plan At least 1 week ahead: Purchase the turkey (if frozen defrost in the refrigerator for 2 to … Read More

Thanksgiving Grocery List

Use this grocery shopping list in conjunction with our Stress-Free Thanksgiving Guide. Turkey Ask the butcher to remove the breasts and leg quarters if you’d prefer Produce Celery Fresh Cranberries Green Beans Green Bell Peppers Onions Orange Potatoes Shallot Sweet Potatoes Ginger Root, Fresh Dairy Case Boursin Cheese Butter Eggs Ready Bake Rolls Whipping Cream Pantry/Staples Black Pepper Cayenne Pepper Kosher Salt Cinnammon Ground Cloves Garlic Powder Onion Powder Poultry Seasoning Sugar, granulated and brown Wondra Quick Mixing Flour or Plain Flour Ground Corn Meal Durkee French Fried Onions Chicken Broth Cream of Mushroom Soup Panko Bread Crumbs Prepared Cranberry … Read More

Pearl Onions Sous Vide

with Cinnamon and Bacon From Sous Vide Holiday (Paradox Press 2010) Recipe courtesy of Chef Richard Blais Serves 6 to 8 Ingredients 48 pearl onions, peeled, whole 1 slice (1 oz/ 30 g) bacon ½ teaspoon (.08 oz/2.26 g) ground cinnamon 1 tablespoon (.5 oz/15 g) unsalted butter Fresh sage leaves, chopped, for garnish, if desired Fresh thyme sprigs, stripped of leaves, for garnish, if desired  Instructions Fill and preheat the water oven to 182–185F (83–85C). Put all ingredients, except the sage and thyme, into a food-grade plastic pouch and vacuum seal. Submerge in the water oven and cook for 1 to 1-1/2 hours. … Read More

Sous Vide Candied Sweet Potatoes

Courtesy of Chef Josh Horrigan, The Chef’s Academy Servings: 4-6 depending on size of ramekin INGREDIENTS 4 cups (720 g) sweet potatoes, peeled and cubed into ½ inch (1.25 cm) pieces 4 tablespoons (56 g) unsalted butter, cut into small pieces 4 tablespoons (60 ml) brown sugar 1 teaspoon (15 ml) ginger root, finely minced 1 pinch cinnamon 1 pinch cayenne pepper 1 pinch ground clove salt and pepper to taste 1 cup (50 g) mini marshmallows 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping   INSTRUCTIONS Fill and preheat the SousVide Supreme to … Read More

Sous Vide Green Bean Casserole

Courtesy of Chef Josh Horrigan, The Chef’s Academy Serves 6 INGREDIENTS ½ medium shallot, peeled and diced 2 cups (300 g) fresh green beans, trimmed and cut into small pieces 7 ounces (100 ml) condensed cream of mushroom soup 1 egg, beaten well 1/4 cup (60 ml) panko bread crumbs salt and pepper to taste 1 can (2.8 ounces/78 g) crispy fried onions   INSTRUCTIONS Fill and preheat the water oven to 185F/85C. Put all ingredients, except the crispy onions, into a large food-grade cooking pouch, and massage the pouch to evenly combine them. Vacuum seal the pouch and submerge … Read More

Stovetop Giblet Gravy

Makes about 2 cups INGREDIENTS 2 tablespoons (60 ml) butter 2 tablespoons (60 ml) finely minced onion 1 cooked turkey liver, well minced 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) ground sage 1/4 teaspoon (1.3 ml) garlic powder 1/4 teaspoon (1.3 ml) onion powder 1/4 teaspoon (1.3 ml) black pepper 2 tablespoons (60 ml) Wondra Quick Mixing Flour (or plain flour) 2 cups (480 ml) chicken or turkey broth (use the broth from cooking the giblets if you have it.)   INSTRUCTIONS In a saucepan over medium heat, melt the butter and sauté the onion until translucent. Add … Read More

Cranberry Sauce

Makes about 1 ½ cups Ingredients 12 ounces (340 g) fresh cranberries 1 cup granulated sugar 1 orange for zest only Instructions Fill and preheat the SousVide Supreme to 183F/84C. Put all ingredients into a food-grade cooking pouch and vacuum seal. Submerge in the water oven and cook for 1 hour. Remove the pouch from the water bath and gently smash the berries through the pouch to make the chunky sauce. Quick chill the pouch, submerged in an ice water bath (half ice/half water) for 20 minutes and refrigerate up to several days. Serve chilled.