Author Archives: SousVide Supreme

Sous Vide Infused Alcohols & Syrups

Flavored syrups for specialty coffees, sodas, or shakes and infused alcohols for making retro cocktails are all the rage. In the SousVide Supreme, the process takes only hours to make your own infused alcohols and syrups. Almost any fruit can be used to make delicious syrup and many fruits, herbs, spices, and even peppers can be used to flavor alcohol. Here are some recipes to try out. Perfect for the holiday season – as gifts or for entertaining! Earl Grey MarTEAni Makes one cocktail Ingredients: 1-1/2 ounces (45 ml) Earl Grey-Infused Gin (recipe follows) 3/4 ounce (22.5 ml) lemon juice … Read More

Poached Fruit

Courtesy of Sur La Table Serves 2 Time 25 minutes INGREDIENTS ½ cup (120 ml) white grape juice or dry white wine ½ cup (120 ml) water ¼ cup (50 ml) granulated sugar 1 teaspoon (5ml) vanilla (or simmer a vanilla bean with the syrup) 2 cups (470 ml) medium firm fruit such as pears, plums, rhubarb or cherries, sliced INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 185F/85C. Meanwhile, combine all ingredients in saucepan, reduce by half, and chill to thicken. Put the fruit and about ½ cup (125 ml) of the poaching liquid into a cooking pouch, evacuate as much air … Read More

Fudge Brownies

Courtesy of Chef Richard Blais Serves: 4 Time 1 ½ hours INGREDIENTS 2 egg yolks 1/2  cup (125 ml) butter 1 cup (250 ml) sugar 1 teaspoon (5 ml) pure vanilla extract 1/3 cup (75 ml) unsweetened cocoa powder 1/2  cup (125 ml) all-purpose flour 1/4 teaspoon (1 ml) salt 1/4 teaspoon (1 ml) baking powder Sweetened whipped cream or ice cream , if desired, for serving   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your brownies with water and position them on the perforated … Read More

Spiced Whole Apples

Serves 4 Time 1 ½ hours INGREDIENTS 4 small tart apples, peeled and cored 4 tablespoons (60 g) unsalted butter, softened 1 lemon, juice and zest 1/2 teaspoon (2 g) salt 1/2 teaspoon (2 g) ground cinnamon 1/4 teaspoon (1 g) ground nutmeg 1 teaspoon (5 g) brown sugar 1 tablespoon (15 g) raisins Garnishes (optional): 1/2 cup (125 ml) whipped cream, sweetened fresh red currants ground cinnamon fresh mint leaves caramel sauce   INSTRUCTIONS Preheat the SousVide Supreme to 183°F/83°C . Zest the lemon and reserve zest.  Juice the lemon over the apples. In a small bowl, mix together the butter, … Read More

Olive Oil Poached Salmon with Roasted Ruby Beets

Courtesy of Sur La Table Serves 4 INGREDIENTS 4  salmon fillets, about 6 ounces (170 g) each, skinned 8 tablespoons (120 ml) extra-virgin olive oil, divided and chilled 8 sprigs fresh dill 4 tablespoons (60 ml) dry white wine, divided Salt to taste Pepper to taste For the beets 2 medium red beets, well-scrubbed and trimmed 3 tablespoons (45 ml) butter 2 teaspoons (10 ml) sugar 1/2 teaspoon (2 ml) salt 1 teaspoon (5 ml) hazelnut oil For the Crème Fraiche 3/4 Cup (175 ml) crème fraiche 1/2 cucumber, seeded and peeled 1 tablespoon (15 ml) fresh dill, finely chopped … Read More

Maine Lobster Tail

Serves 2 Time 45 Minutes INGREDIENTS For the lobsters 2  Maine lobster tails, about 1-1/2 pounds (0.7 kg) each, uncooked Salt to taste White pepper to taste 2 tablespoons (28 g) butter 2 teaspoons (10 ml) Amaretto liqueur For the lemon butter 1/2 stick (113 g) butter, melted 1 lemon, cut into wedges   INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C Lightly sprinkle the tails with salt and white pepper Put the lobster tails into individual small (quart/0.9 liter) cooking pouches with 1 teaspoon of the Amaretto and 1 tablespoon of the butter and vacuum seal. Cook for 45 minutes. … Read More

New Year’s Day Brunch: The Perfect SousVide Eggs Benedict

If on New Year’s Eve, with its rich food and drink, honking horns, and confetti streamers, we bid a last hurrah to the old year, then New Year’s Day is the polar opposite: a day devoted to setting a new tone for the year to come. After a night of revelry, everybody could use a little peace, quiet, and simplicity to let them ease into the new year. And we think good nutrition (and maybe a hair of the dog) is just the ticket to dispel the hangover of the indulgences of the night (or week) before. Some quality protein … Read More

Eat in for the Holidays with MasterChef’s Sharone Hakman

If the hustle and bustle of last minute holiday shopping, baking, wrapping, and shipping has left you so frazzled you’ve been opting for dinner from the drive through lane, let the SousVide Supreme lend a hand! While you’re out hustling and bustling, the SousVide Supreme quietly cooks your food to perfection and has it waiting for you when you arrive! We asked stand out MasterChef contestant, Sharone Hakman to share with us a few of his secrets for keeping things simple and home cooked during the holidays.  He was happy to oblige with a pair of ultra simple (but ultra … Read More

Eggnog Twice

Nothing says ‘It’s Christmas’ quite like eggnog.  The quintessential holiday drink begins showing up in carton form in grocery stores even before Thanksgiving nowadays. And while it’s easy to just pick up a carton of it, it’s also easy to make in the SousVide Supreme or Demi.  And you don’t even have to stir it! Here’s a quick recipe for a fantastic Easy Eggnog (which you can spike with a cup or more of bourbon and/or brandy or not at your pleasure) that’s made right in the cooking pouch.  It’s just one of the scrumptious recipes from the Sous Vide Holiday … Read More

Sous Vide Turkey

Serves 8 or more INGREDIENTS 1 whole (10 to 14 pound) turkey, fresh or thawed 1 ½ cups (320 grams) kosher salt 1 tablespoon (15 ml) black pepper corns 1 gallon (3.8 liters) water 1 stick (1/4 pound/120 grams) unsalted butter INSTRUCTIONS For the preparation of the turkey Prepare the turkey by carefully removing both breasts and the two leg quarters, with the skin intact (or ask your butcher to do this for you.) You can leave the breasts joined, which makes a nice presentation on the platter, or separate the halves. Make the brine by combining the water, salt, … Read More

Easy Eggnog

Makes about 12 servings On the 8th Day of Christmas my true love gave to me 8 Maids a Milking, or at least enough cream to make this delicious sous vide egg nog. Yum! INGREDIENTS 12 large fresh eggs 1 quart/1 liter whole milk 1 cup/200 grams superfine or powdered sugar, divided use 2 cups/500 ml heavy cream – divided use 1 tablespoon/15 ml pure vanilla extract 1 teaspoon freshly grated nutmeg 1 pinch kosher salt 1 cup/250 ml bourbon whiskey, chilled (or more to your liking) 1 cup/250 ml brandy, chilled Freshly grated nutmeg, for garnish   INGREDIENTS Preheat … Read More

SousVide and Bison: A Marriage Made in Heaven

There’s nothing so meaty and luscious as a chunk of American Bison and likewise nothing so easy to overcook and make tough.  Bison isn’t just ‘wooly beef’ and it can’t (or at least shouldn’t) be handled the same way as beef in cooking, particularly when it comes to aggressive high temperature traditional culinary techniques, such as roasting and grilling. Ah, but with the gentle precision of sous vide, anyone can bring out the best in bison–tender and juicy, even when cooked rare or medium rare–without fail! If you are a lover of this All American, deeply flavorful red meat, check … Read More