The following Buttered Baby Beets sous vide recipe is 1–of–3 sous vide recipes included in the SousVide Supreme User’s Manual—shipping with each sous vide machine. Prep: (Serves 4 to 6) Fill and preheat SousVide Supreme™ to 183°F/83°C Cooking time: Minimum 1½ hours Ingredients: 12 to 16 small fresh beets, about 1½ to 2-inch (37–50 mm) diameter 2 tablespoons (30 g) softened butter ½ teaspoon (2 g) salt (or to taste) ¼ teaspoon (1 g) freshly ground black pepper (or to taste) Trim the root and tops of the beets, if necessary, and scrub them thoroughly with a brush under running water. … Read More
This summer, the Smithsonian Museum in Washington, DC launched a culinary kids camp that included a visit to Julia Child’s iconic kitchen that is now a part of the permanent Smithsonian collection and an introduction to cooking, including use of the SousVide Supreme. We on the SousVide Supreme team were delighted to be featured in such rarefied culinary company and more excited yet that a group of 4th to 6th graders got the chance to prove that using the water oven really is so simple a kid can do it (with adult supervision, of course!) We hope the Smithsonian summer … Read More
As this New Yorker cartoon suggests, this fish is worth waiting for! (Fortunately, as sous vide cooking times go, it’s not much of a wait.)
Here are some fantastic recipes to try in your SousVide Supreme. SVKitchen is all about sous vide cooking and the recipes they create are fantastic!! Become a fan! http://svkitchen.com/
Read “The New Sous Vide” article in the current July issue of Food & Wine magazine which includes 3 sous vide recipes!
The SousVide Supreme is now available at select Bloomingdale’s stores! Check out photos from a recent sous-vide cooking demo at the Medinah store in Chicago.
Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)
As the weather warms up, and the sun shines longer, our taste buds start craving foods inspired by the outdoors. This Sous Vide Chicken Recipe from Serious Eats is a perfect recipe to ring in the change in seasons with your SousVide Supreme! See Recipe on Serious Eats INGREDIENTS 4 skin-on chicken breasts, 6 to 8 ounces each Kosher salt and freshly cracked black pepper 1 poblano pepper 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved 1 teaspoon honey 1/2 teaspoon soy sauce 1/2 teaspoon hot sauce (optional) 2 teaspoons fresh lemon juice … Read More
Here are two very interesting Washingtonian articles about the development of Sous Vide and its place in restaurant kitchens throughout the world. There is a follow up article and review about the SousVide Supreme finally bringing professional cooking techniques available in the home. Washingtonian “Welcome to the Future of Food” Washingtonian SousVide Supreme Review
There are a fantastic series of charts posted by Dave Arnold of The French Culinary Institute in New York, which are available for download, in addition to an in depth look at low temperature Sous Vide cooking for all those not familiar with the technique. This is a valuable resource, especially to those food lovers that want a visual reference point for learning. This link will take you to the Cooking Issues site, where there’s a wealth of information ranging from what steaks look like after cooked sous vide at various temperatures, to USDA food safety charts.
Easter is this weekend and all eyes will be on the egg – which is one of the coolest foods you can cook sous vide. The egg is full of complex proteins which firm up at different temperatures, so because of the precise temperature control you get with sous vide, you can create textures you just can’t replicate with any other technique. You can even set the yolk before the whites – some calls this a “reverse boiled egg” – for an amazing thick custard-like middle, with velvety whites on the outside. Scrambled, soft boiled, dipping in toast – with … Read More
Chef Richard Blais took sometime on WGN Chicago’s News Segment “LunchBreak”. Chef Blais explains the benefits of the sous vide cooking as he demonstrates by preparing sous vide beef sandwiches. You can find Chef Blais sous vide beef sandwich recipe in the Recipe’s section of the SousVide Supreme Site. WGN Video Link