Author Archives: SousVide Supreme

Salmon with Cucumber Dill Sauce

Courtesy of Douglas Baldwin Serves 4 Time 50 minutes INGREDIENTS For the salmon fillets 1 ½ pounds (0.7 kg) skinless salmon fillets 2 tablespoons (30 g) butter 1/2 small onion, peeled and chopped 1 rib celery, chopped 4 whole cloves 1 bay leaf 1 lemon,  for juice For the cucumber dill sauce ½ cup shredded cucumber (about 1 cucumber, peeled and shredded) 1 cup (60 ml) sour cream 2 tablespoons (30 ml) mayonnaise 1 tablespoon (8 g) minced fresh parsley 1 scant teaspoon (2 g) dill weed salt and black pepper to taste   INSTRUCTIONS Preheat the SousVide Supreme to … Read More

Scallops Sous Vide

Courtesy of Douglas Baldwin Serves 4 Time 40 minutes INGREDIENTS 1 ½ pounds (0.7 kg) large fresh scallops (diver caught) 2-3 tablespoons (30 to 40 ml) high-smoke-point oil (peanut, safflower or vegetable) Salt and black pepper to taste   INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C. Wash the scallops in clear water and pat dry with paper towels. If it remains, remove the tough tendon attachment with a sharp knife. Sprinkle lightly with salt and black pepper. Put 1 or 2 scallops per cooking pouch and vacuum/seal. Place the pouches into the pouch rack of the SousVide Supreme and cook for 30 to 40 … Read More

Pan-Seared Chicken Breast

Courtesy of Douglas Baldwin Time: 2 hours Serves: 4 INGREDIENTS 4 (6 ounce/170 g) boneless, skinless chicken breasts 2 to 3 tablespoons (30 to 40 ml) high smoke point oil, such as grape seed, peanut, safflower, or vegetable Salt and black pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Place each chicken breast into a separate food pouch and vacuum/seal. Place the sealed pouches into the pouch rack of the SousVide Supreme and cook for at least 2 hours. Remove the chicken breasts from their pouches and pat them dry with paper towels. Heat the … Read More

Perfect Sous Vide Poached Eggs

Foolproof Method This method is foolproof and not exquisitely time dependent once at least 45 minutes has passed.  It is inherently a function of temperature, which should be adjusted up or down in single degree increments to get the yolk and white exactly as you like it.  Once you do, you can dial it in and know that your eggs will always be just perfect according to your preferences. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C Put eggs, in their shells, directly onto the bottom perforated … Read More

Hardboiled Eggs Sous Vide

These eggs are not particularly time dependent and can be left for up to a couple of hours without significant loss of quality. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven. Cook for 60 to 120 minutes. Remove from the water oven and quick cool under running water. Use immediately or store in refrigerator for up to 3 days for later use.