How to Peel an Egg without Peeling – Must See Video! Since we are featuring many egg recipes and tips for April, we wanted to also share this most clever way to peel an egg! Tim Ferriss, author of The 4-Hour Workweek and his latest best-selling book The 4-Hour Body, demonstrates this trick – with a nod to our own Dr. Michael Eades.
from the Sous Vide Meat cookbook Serves 4 Cooking time: 1-1/2 to 4 hours INGREDIENTS For the lamb 2 lamb racks, Frenched (or 12 meaty t-bone lamb chops) Salt and pepper to taste For the herbed butter 2 tablespoons (30 ml) butter 1 clove garlic, peeled and pressed 1/2 teaspoon (2.5 ml) onion powder 1 teaspoon (5 ml) fresh rosemary leaves, minced 1 tablespoon (15 ml) grated Parmesan For the mint sauce 2 tablespoons (30 ml) fresh mint leaves, minced 1/3 cup (2.6 fl oz/77 ml) apple cider or red wine vinegar 2 teaspoons (10 ml) sugar (or 1 packet … Read More
Recipe idea courtesy of Allan McPherson, SousVide Supreme customer Makes about 1 cup (240 ml) INGREDIENTS 1 tablespoon (15 ml) freshly squeezed lemon juice 1 stick (8 tablespoons/114 g) butter 3 egg yolks (large), well-beaten 1/2 teaspoon (2.5 ml) salt 1 pinch (1 ml) dry mustard INSTRUCTIONS Fill the SousVide Supreme just below the FILL line and preheat to 149F/65C. Put all ingredients into a wide mouth (2 cup/pint/480 ml) glass, canning jar and cap tightly. Set the jar into the water bath and cook for 45 minutes to one hour, shaking the jar after 20 to 25 minutes. Carefully … Read More
Want to entertain a crowd on a budget and spend it enjoying it yourself instead of slaving away in the kitchen while your guests have all the fun? Throw a Sous Vide Omelette Party! Your guests have fun assembling and cooking their own sous vide omelette and everybody gets his or her version of perfection. Add a big bowl of fresh fruit salad and a pitcher of Mimosas or Bloody Marys and you’re set! Here’s what you’ll need and how to do it: Per person (or actually per omelette) you’ll need: 1 small zip-closure cooking pouch 3 eggs, well-beaten salt … Read More
Recipe adapted from 6-Week Cure for the Middle Aged Middle, Eades/Eades (Crown 2010) 1/2 medium cucumber, peeled, seeded, and chunked 1/2 cup (4 ounces/120 ml) plain yogurt (preferably Greek style) 1 clove garlic, peeled and crushed 8-10 large fresh mint leaves 1/2 teaspoon (2.5 ml) coarse sea salt 1/4 teaspoon(1.25 ml) freshly ground black pepper 1/4 teaspoon (1.25 ml) onion powder 1 tablespoon (15 ml) red wine vinegar 3 tablespoons (45 ml) extra virgin olive oil (Greek if you’ve got it), divided useJuice of 1/2 lemon Put all ingredients into the work bowl of a food processor or blender … Read More
Recipe courtesy of Sharone Hakman INGREDIENTS 1 bottle (750 ml) good bourbon 1/4 cup (50 g) brown sugar, loosely packed 2 oranges, for zest only 2 strips bacon, cooked crisp INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put all ingredients into a large (gallon/3.8 liter) food-grade cooking pouch and vacuum seal in a chamber vacuum sealer or use a food-grade, zip-closure cooking pouch and the Archimedes’ Principle to remove the air and seal. (If you are using a standard cooking pouch, press as much air as possible from the pouch with your hands and seal only. Do not attempt to seal liquids using a suction … Read More
Every March, the world of housewares suppliers, manufacturers, and retailers gathers together to strut their stuff. This year’s show was the SousVide Supreme’s second trip to this mammoth event and since our last visit, my how the SousVide Supreme family of products has grown. The single model water oven (our award winning original SousVide Supreme SVS10L) a suction vacuum sealer, and quart and gallon vacuum pouches at last year’s show were joined at this year’s show by the SousVide Supreme Demi water oven in five fun colors, the SousVide Supreme for the Home Cook cookbook; a new series of 5 … Read More
Recipe courtesy of Sharone Hakman Serves 4 as a entree; 8 as an appetizer INGREDIENTS 1-1/2 pound flat iron steak Salt, to taste Black pepper, to taste 1 tablespoon olive oil 1 large red onion, peeled and thinly sliced 1 tablespoon brown sugar 1 tablespoon bourbon 6 ounces blue cheese crumbles INSTRUCTIONS Fill and preheat the SousVide Supreme to 131F/55C. Season the steak lightly with salt and pepper, put into a food-grade cooking pouch, and vacuum seal. Submerge the pouch in the water oven and cook for at least 1 hour. (If you have time, do this the night before … Read More
Recipe courtesy of Sharone Hakman Serves 2 INGREDIENTS 2 chicken breast halves, boneless and skinless Salt, to taste Black pepper, to taste 2 tablespoons (10 ml) butter 2 tablespoons (10 ml) tequila 1 lime, for juice Fresh chives, chopped, for garnish INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Lightly season the chicken breasts with salt and pepper, put into a small (quart/0.9 liter) food-grade cooking pouch, and vacuum seal. Submerge the pouch in the water oven and cook for at least 1 to 1-1/2 hours. Remove the pouch from the water oven and the chicken from the … Read More
Courtesy of Chef Jason Wilson – Crush, Seattle WA Watch Video of Chef Jason Wilson talking about SousVide Supreme Time: 2-8 hours Temperature: 156F/68C Serves: 4 INGREDIENTS For the sous vide vegetables 8 French breakfast radishes (or red radishes), cut in quarters lengthwise 8 baby zucchini, cut in quarters lengthwise 8 baby pattipan squash, cut in quarters lengthwise 12 sugar snap peas, trimmed of the ends and strings removed 8 haricot vert or yellow wax beans 8 slices (½ inch/1.25 cm) peeled English cucumber 8 whole red pearl onions, peeled and cut in half 8 baby turnips, peeled and sliced … Read More
In the spirit of St. Patrick’s Day, try out this festive new sous vide recipe for corned beef and cabbage. This recipe is from our SousVide Supreme One Pot cookbook. Time: 48 Hours Serves: 6 to 8 INGREDIENTS 4 pounds (1.81 kg) of corned beef 6 slices of bacon, cut into ½ inch (1.3 cm) strips 1 head of cabbage, cut into 1-inch (3 cm) strips 2 cups (470 ml) chicken stock 1/2 cup (120 ml) champagne vinegar INSTRUCTIONS Pre-heat the water oven to 134ºF/56ºC. Put the corned beef into a cooking pouch and vacuum/seal. Submerge the pouch in the water oven and cook for 48 hours … Read More
Gourmet Cooking Made Countertop Easy! Elite chefs have known for decades that sous vide cooking offers the most reliable method for producing perfectly cooked foods with ease, but the cost was prohibitive. The SousVide Supreme has made the process available and affordable for both the gourmet home cook and the restaurant chef. Take a look, as Chef Jason Wilson owner and executive chef of the acclaimed restaurant, Crush, in Seattle, Washington describes the difference having the SousVide Supreme has made in his restaurant. Featured Sous Vide Recipe For a gourmet twist on sous vide vegetables, Chef Jason Wilson treats us … Read More
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