Author Archives: SousVide Supreme

Dulce de Leche

(or Caramel, made simple) from Sous Vide Barbecue (Paradox Press 2011) Makes about 12 ounces (360 ml) INGREDIENTS 1 can (12 ounces/360 ml) sweetened condensed milk INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.) Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed. Submerge the pouch(es) in the water oven to cook for 13 hours. Remove the pouches from the water bath and submerge them for … Read More

Smokin’ Jack (o-Lantern) Cocktail

Makes 4 cocktails INGREDIENTS For the rim 3 or 4 drops Liquid Smoke 2 tablespoons water 1 teaspoon pumpkin pie spice 1 tablespoon coarse sugar For the cocktails 6 ounces bourbon 3 ounces Pumpkin Schnapps 2 ounces sous vide ginger syrup 4 ounces white cranberry juice 1 ounce pumpkin puree Ice 4 orange twists for garnish, if desired DIRECTIONS Mix together the pumpkin spice and the sugar and put onto a plate. Add the Liquid Smoke to the water and use this mixture to wet the rim of four chilled martini glasses. Invert each glass into the spice and sugar … Read More

Fresh Watermelon Sous Vide Compressed

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 (1-inch/2.5 cm) thick pieces seedless watermelon 8-10 fresh mint leaves   INSTRUCTIONS Remove the rind from the watermelon and cut each piece into ‘steaks’ about 4 x 5 inches (5 x 12 cm) in size. Press a mint or two leaf onto each of the melon steaks and put each one gently into separate small (quart/0.9 liter) cooking pouches. Vacuum seal each pouch, using as much vacuum pressure as possible to draw the pouch tightly down around the melon. (Compression is what you’re after here.) Refrigerate in the pouches until ready … Read More

Roasted Okra with Curried Lemon Yogurt

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) INGREDIENTS 2 pounds (.9 kg) fresh okra, washed, patted dry, and tops trimmed Kosher salt (divided use) 3 tablespoons (45 ml) extra virgin olive oil 1 tablespoon +1 teaspoon (20 ml) lemon zest (divided use) 1 tablespoon (15 ml) red curry paste (or 2 teaspoons/10 ml powder) 1 cup (240 ml) fresh Greek yogurt ¼ cup (10 g) chopped fresh mint ¼ cup (10 g) chopped fresh cilantro DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 178F/81C. Toss the okra in ½ tablespoon (7.5 ml) of the salt, 1 … Read More

Fresh Ricotta

Recipe and photos courtesy of Chris Holland INGREDIENTS 2 gallons of whole milk 2 tablespoons kosher salt 1-1/3 cups lemon juice. DIRECTIONS Remove lifting racks and universal rack from machine. Pour the milk directly into the SousVide Supreme water oven and set to 200F/93C. When temperature reaches 200F/93C, allow it to stay at that temperature for 5 minutes. Pour milk into another container (a large stock pot works well) and add lemon juice and salt. Stir for 30 seconds. Strain through cheese cloth. Serve or transfer to a lidded container and refrigerate.

Maple and Fig Lamb Ribs

… with Goat Cheese and Walnut Dust Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 5 INGREDIENTS For the ribs 1/4 cup (60 ml) vegetable oil 2 garlic cloves, peeled and minced 4 tablespoons finely (60 ml) chopped rosemary 2 tablespoons (30 ml) fennel pollen 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) cayenne, divided use 2 1/2 teaspoons (12.5 ml) salt, divided use 2 half racks lamb ribs For the fig syrup ½ cup (120 ml) fig preserves ¼ cup (60 ml) maple syrup ¼ cup (60 ml) Champagne vinegar For garnish (dust) 10 ounces (285 … Read More

Sous Vide Steak (or Chicken) Quesadillas

Serves 4 For the meat 1 pound (0.9 kg) flank steak – OR – 1 pound (0.9 kg) chicken tenders, cut into bite sized pieces For the spice mix 1 teaspoon (5 ml) sea salt 1 teaspoon (5 ml) paprika ½ teaspoon (2.5 ml) garlic powder ½ teaspoon (2.5 ml) onion powder ½ teaspoon (2.5 ml) ground cumin ½ teaspoon (2.5 ml) dry mustard powder ¼ teaspoon (1.25 ml) ground black pepper 1/8 teaspoon (0.6 ml) cayenne pepper (or to taste) For the vegetables 1 green bell pepper, stemmed, seeded, and sliced 1 sweet onion, peeled and thinly sliced 2 … Read More

Scampi

Serves 2 as a meal, 6 as an appetizer INGREDIENTS 12 ounces (12 large/300 g) prawns or langoustine*, peeled and deveined 4 cloves roasted garlic, peeled and minced 1 teaspoon (5 ml) Herbes de Provence 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 *Scampi are prawns or langoustine, but large shrimp can also be used to make the dish. INSTRUCTIONS Fill and preheat the SousVide Supreme to 136F/58C. Put the shrimp into a large (gallon/3.8 liter) cooking pouch, add the butter and … Read More

Pork Belly over Sweet Potato Pure

…with mushrooms and blueberry soy reductionCourtesy of Chef Derrick Peltz (MasterChef competitor 2015)Serves 2 (4 as an appetizer) INGREDIENTS1 slab (8 ounce/228 g) pork belly For the marinade 2 teaspoons (10 g) salt, or more to taste 1 teaspoon (2.5 g) black pepper, or more to taste 1 tablespoon (7.5 g) cinnamon 1 tablespoon (7.5 g) cayenne pepper 1 teaspoon (2.5 g) cumin 3 whole cloves 1 teaspoon (2.5 g) fennel seeds ½ cup (120 ml) soy sauce (plus a splash more for the blueberry sauce) ¼ cup (60 ml) olive oil For the Sweet Potato Puree 1 white sweet … Read More

Compressed Apricot Salad

Serves 4 INGREDIENTS 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided use For the salad Juice of the lemon 1 tablespoon (15 ml) champagne vinegar ½ teaspoon (2.5 ml) good balsamic vinegar ½ teaspoon (2.5 ml) dried minced shallots Sea salt and freshly ground pepper to taste 3 tablespoons (45 ml) extra virgin olive oil 2 cups (40 g) fresh arugula, well washed and dried 2 tablespoons (30 ml) sliced almonds DIRECTIONS Cut the apricots in half and remove the pit, then slice the halves into thin rounds. Drizzle the rounds with … Read More

Sous Vide Compression: Squeeze Me Sweet

Vacuum sealing is an important step in optimizing the perfectly reproducible cooking that sous vide technique offers (after all, the term sous vide itself means ‘under vacuum’). But while it’s immersion in an precision heated water bath that cooks the food perfectly, the compression itself offers advantages on its own. Compressing fruits and vegetables (and even chicken breast, but that’s another subject!) alters the texture and even appearance of the food, particularly if done with a chamber vacuum sealer that can really put the press on. Pressure makes fruits denser and sweeter and more translucent; it changes their character in … Read More

Lamb with Tomato Confit

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 1 rack fresh lamb (American, New Zealand, or Scottish) 1 tablespoon (15 ml) kosher salt (divided use) 1 teaspoon (5 ml) ground black pepper 2 sprigs rosemary 1 pint cherry or heirloom tomatoes ½ bunch mint ¼ cup (60 ml) olive oil 2 cloves garlic, peeled 1 teaspoon (5 ml) chile flakes DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 136F/58C. Season the lamb evenly with salt and pepper, put into a cooking pouch with the rosemary sprigs and vacuum seal fully. Submerge the pouch in … Read More