Author Archives: SousVide Supreme

Sous Vide Strawberries

From Episode 6 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 cups (300 g) strawberries, hulled and sliced into thick pieces 2 teaspoons (10 ml) sugar 1/4 cup (2 ounces/60 ml) sparkling white wine or champagne 2 tablespoons (30 ml) whipped cream, sweetened if desired fresh mint, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the berries into a small (quart/0.9 liter) cooking pouch*, add the sugar and champagne, and vacuum seal. (Take care if using a suction vacuum sealer not to allow any liquid to enter the suction … Read More

Basic Sous Vide Chicken

From Episode 5 – Sous Vide Basics Cooking Video Series with Sharone Hakman  Serves 2 INGREDIENTS 2 (6 ounce/ 180 g each) boneless, skinless chicken breasts 1 Garlic Herb Seasoning Sheet (or your favorite seasoning blend) Salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Season one side of the chicken breasts with salt and pepper. Cut the Seasoning Sheet in half and position one-half sheet on the unsalted side of each breast (or lightly sprinkle the surface with your favorite seasoning blend for poultry). Put the breasts into small (quart/ 0.9 liter) cooking pouch and vacuum seal. … Read More

Basic Sous Vide Salmon

From Episode 4 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounce/240 g) salmon fillets, pin-bones removed 2 teaspoons (10 ml) lemon zest salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to your preferred degree of doneness for fish (116F/47C rare; 126F/52C medium rare; 140F/60C medium.) Sprinkle salmon fillets with lemon zest, salt and pepper. Put fillets into a small (quart/0.9 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 15 to 30 minutes. Remove from pouch and serve.

Carrots Sous Vide

From Episode 3 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 bunch heirloom (or small, young) carrots, washed and trimmed of green tops 1 teaspoon (5 ml) olive oil Salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put whole carrots into a small (quart/0.9 liter) cooking pouch. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour. Remove carrots from pouch and serve.

Sous Vide Steak

From Episode 2 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounces/240 g each) top sirloin steaks salt and pepper to taste 6 garlic cloves, peeled 2 sprigs rosemary 2 sprigs thyme 2 tablespoons butter   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well) Season the steaks lightly on either side with salt and pepper and put each into a small (quart/0.9 liter) cooking pouch. Add half the garlic, herbs, and butter to each pouch and vacuum seal. Submerge in the water … Read More

Eggs Sous Vide

From Episode 1 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 large eggs 2 slices bread 2 teaspoons butter, room temperature salt and pepper to taste 2 sprigs thyme, chopped INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/64C. Put eggs in their shells directly onto the bottom perforated rack of the water oven and cook for 1 hour. Just before serving, toast the bread and butter it. Cut off the crusts, cut the slices into thirds, and arrange on a plate. Crack an egg over the toast, season with salt and pepper, and a sprinkle of … Read More

How to Quick Chill

Quick Chill Video Instruction for Sous Vide Cooked Foods Prepare meals effortlessly with this simple trick, whether it is for a large crowd or for quick weekday meals. You can cook many servings of food in advance, quick chill them to store safely in refrigerator or freezer, and then reheat them for service on demand. Watch this video to see how simple it is!

Sous Vide BBQ Ribs Video

Cook like a Master Chef at Your Next Backyard Bash With the SousVide Supreme as his secret weapon, take a look at how Sharone Hakman prepares BBQ ribs that are fall-off-the-bone tender. Learn just how easy it is to do, all while enjoying the company of your guests instead of sweating over a grill! Be sure to watch all 8 episodes of our Sous Vide Cooking Video Series!

Baby Back Ribs Sous Vide

From Episode 7 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 rack baby back pork ribs 6 tablespoons (80 ml) Hak’s Chipotle Bourbon BBQ Sauce (or your favorite brand) salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 143F/61.5C. Pull the silver skin from the back side of the rib rack and cut the rack in half. Season the rack all over with salt and pepper and brush each side generously with barbecue sauce. Put the rack into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge in the water oven and … Read More

Gyros Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) For Gyros Burgers Serves 4 (Multiplies easily) INGREDIENTS For the gyros 4 fresh lamb and mint sausages, about 7 inches (18 cm) long 1 recipe Tzatziki Sauce (see recipe here or page 219 of “The 6 Week Cure” book) 1 recipe Condiment Salad (recipe follows) For Condiment Salad 1 small white or yellow onion, peeled and diced Juice of 1/2 lemon 1 medium tomato, diced Coarse sea salt and freshly ground pepper to taste 1/2 medium cucumber, peeled and diced 1 tablespoon red wine vinegar … Read More

64C/147F Sous Vide Eggs

The Perfect Custard Egg  One of the greatest things about sous vide cooking is that you can cook your eggs with precision. No other cooking technique will allow you to achieve that soft custard-like yolk that is so delicious on its own or on top of a frisée salad, asparagus or even on pasta (see the Spaghetti Carbonara with Sous Vide Egg recipe). Watch Dr. Michael Eades demonstrate just how easy it is to make this most perfectly delicious food.

Spaghetti Carbonara with Sous Vide Egg

Recipe courtesy of Jennifer Che at tinyurbankitchen.com (Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan) INGREDIENTS 4 large eggs 1 pound (453 g) pasta 1/3 pound (136 g) pancetta 2 tablespoons (30 ml) extra virgin olive oil 3 cloves garlic, smashed and peeled 1/4 cup (60 ml) dry white wine 1/4 cup (45 g) grated Romano 1/2 cup (90 g) grated Parmigiano-Reggiano 2 tablespoons (30 ml) chopped fresh parsley Black pepper, freshly ground, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/ 64C.  Gently put the eggs, in their shells, onto the bottom … Read More