Author Archives: SousVide Supreme

Sous Vide Cranberry Sauce-off from Salty Seattle

Every family has its favorite recipe.  In fact, every person in a family will have an opinion.  Some prefer fresh Cranberry Relish (uncooked); others want cooked sauce, but from scratch; still others (inexplicably, but honestly) prefer the jellied stuff from a can. If you are in the camp who wants a made-from-fresh-cranberries sauce with a tart flavor and pleasing texture, take a tip from Salty Seattle, who compared a traditional stove top cooked cranberry sauce to a sous vide cooked cranberry sauce (and for good measure with a commercial slice it up canned cranberry sauce as her control.)  Which was … Read More

Eggnog Crème Brulee

Time: 1 ½ hours Temperature:  195F/ 90.5C Serves: 6 to 8 INGREDIENTS 2 cups (470 ml) commercially prepared eggnog 4 egg yolks 1/4 cup (57 g) white sugar 1/3 cup (83 g) mascarpone cheese, softened ¼ teaspoon (1.25 ml) ground nutmeg ¼ teaspoon (1.25 ml) ground cinnamon 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack.  Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the … Read More

Turkey and Wild Mushroom Risotto

What to do with all the left over turkey?  Sous vide turkey is simply too delicious not to use up!  Here’s a recipe for a delicious risotto that will make sublime use of the leftovers. Turkey and Wild Mushroom Risotto Serves 6 as a main dish; 8 or more as a first course Ingredients 6 cups (1.5 liters) turkey stock or chicken stock (add salt, pepper, and poultry seasoning to taste) 3 tablespoons (45 ml) olive oil 1/2 small onion, peeled and diced 8 ounces (240 grams) fresh wild mushrooms, chopped 16 ounces (480 grams) leftover sous vide cooked turkey … Read More

Happy Thanksgiving from SousVide Supreme

Wishing you all a Happy Thanksgiving…

Blais at Bloomie’s

Check out this video of Chef Richard Blais cooking sous vide steak and eggs at a recent Bloomie’s demo and tasting in Chicago. He’ll be back at it, demonstrating sous vide cooking at these Bloomingdale’s locations: New York City November 20, 2010 from 1 pm to 4 pm 1000 3rd Avenue New York, NY 10022 San Francisco – November 27, 2010 from 1 to 4 pm 845 Market St. San Francisco, CA 94103 If you’re in the area, come on down!

Turkey Two Ways

Doing the holiday bird sous vide is the ultimate in effortless cooking and transforms what can be (and often is) dry and stringy breast meat into something quite sublime. We’ve posted on the wonders of sous vide turkey before and we included our favorite recipe for sous vide turkey in the newly released Sous Vide Holiday cookbook, along with sous vide recipes for all the traditional trimmings. A recent post on the inuyaki blog took a slightly different take on it (see his photo, above) in a preparation a bit Deep South with an Asian twist and then making turkey … Read More

Asparagus with Integrity

Although what sous vide cooking does for meat, poultry, or fish is the stuff of legend, elevating the ordinary to the sublime, you might be surprised at what it can do for a humble vegetable. One of the benefits of sous vide cooking is that it amplifies the natural flavors in foods, so beets taste beetier and carrots more like carrots. This gentle and precise method brings out the best in whatever goes in the bag. Another bonus of this technique is the ability to fully cook vegetables without turning them to mush. The result is not so much a … Read More

Chicken Curry

Courtesy of Tony Fong Serves 2 INGREDIENTS 2 chicken breasts (on bone, with skin*) Coarse salt to taste White pepper to taste 2 tablespoons (30 ml) vegetable oil (divided use) 4 to 5 coins (slices) fresh ginger, peeled (divided use) 2 cups (480 ml) prepared curry or masala sauce 2 ripe plum tomatoes, quartered 5 or 6 sprigs fresh cilantro, chopped Cooked basmati rice and naan (for serving) INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C. Remove skin from breasts and de-bone them; reserve the skin and bones. Season the chicken fillets with coarse salt and white pepper on both sides. (Season the … Read More

Pumpkin Crème Brulée

Serves 6 to 8 INGREDIENTS 1 to 2 tablespoons (.5 oz/15 g to 1 oz/30 g) unsalted butter (for greasing ramekins) 8 whole eggs 2 cups (16 fl oz/ 473 ml) heavy cream 1 cup (9 oz/250 g) Pumpkin Pie Mix 1/2 teaspoon (.25 fl oz/7.5 ml) pure vanilla extract 4 tablespoons (1.9 oz/55 g) brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the water oven with just enough … Read More

Sharone, SousVide Supreme, and the BlogHER Conference

October 8 was the scene in San Francisco as Master Chef’s Sharone Hakman treated the 250-plus BlogHER conference attendees to a luscious short rib and golden beet appetizer. The hunky food tv celeb asked us to share his recipe with the sous vide faithful, so we could all enjoy a taste of what was on the menu. We’re happy to oblige! Sharone Hakman’s Porcini Encrusted Braised Short Ribs with Golden Beets and Pearl Onions Time: 48 Hours Serves: 8-10 1 pound (0.45 kg) of trimmed boneless short ribs 2 packages (1 ounce/ 30 g each) dried porcini mushrooms 4 whole … Read More

SousVide Supreme Vacuum Sealer: Operation so simple a kid can do it!

At SousVide Supreme, our philosophy is that making great food should not be difficult or require hours and hours of your time. In fact, it’s our goal to make the entire culinary experience easy, convenient, and foolproof–something so simple anyone who can push a button can do it! We’re proud that our simple technique is inspiring cooks in all shapes and sizes, from young to old, novice to professional to explore the delights of sous vide cooking! Take a look as aspiring young chef Tyler Whitman demonstrates the push-button simplicity of vacuum sealing. If Tyler can do it, so can … Read More

Master Chef’s Sharone Hakman masters the SousVide Supreme Vacuum Sealer

Although he had a little trouble using the suction vacuum-sealer on Episode 6 of Fox’s Master Chef series, Sharone Hakman has studied up and will demonstrate his sous vide vacuum-sealing prowess at the BlogHER conference October 8 in San Francisco! Take a look at his clock-ticking, vacuum-sealing struggle in this video clip from the Master Chef Season 1, Episode 6… The pressure of the chef competition must have really been great, because nothing could be simpler to operate than a SousVide Supreme Vacuum Sealer.  Yet, under the gun, both Sharrone and even Chef Gordon Ramsey somehow missed the obvious: the … Read More