How to Spatchcock (or Butterfly) a Bird for Sous Vide Cooking
Ever tried to cook a whole chicken or game bird sous vide only to have the vacuum pouch bob like a cork in the water …
An Interview with UK Food Blogger John Loydall
Sous vide cooking is fast becoming a global phenomenon, with the SousVide Supreme now available throughout the US, Europe, and the UK, but also now …
Catching up with MasterChef Winner Whitney Miller
SVS: Welcome, Whitney, back to the SousVide Supreme pages. We always enjoy having you back for a chat. For our readers who may not be …
An Interview with New York Chef James Briscione
We recently had the chance to talk to Chef James Briscione (Institute of Culinary Education in New York) about his experience with sous vide cooking …
Udon with 36-hour Pork Belly
Longing for something light, but savory, that won’t heat up the house in the hot weather? Try this delicious recipe for Udon with 36-hour Pork …
Cordially Yours, Mom
From the first card you made for her in kindergarten (the one with the heart snipped out of construction paper with your blunt-nosed scissors and …
Interview with Jason Logsdon
If you’ve ever searched for sous vide recipes, sous vide cooking times and temperatures, or sous vide cooking tips, odds are you’ve been directed to …
An Interview with Chef Jason Wilson
Chef Jason Wilson is a James Beard Award Winner and the owner of Seattle’s Crush restaurant. He is also a devoted SousVide Supreme user. After …
Stress-Free Feast – A Guide for Thanksgiving or Christmas
Dishes Golden Roasted Turkey (sous vide and traditional broiler) Moist and Savory Stuffing (see Holiday Cookbook or Feast Cookbook for sous vide recipe) Boursin Mashed Potatoes …
Thanksgiving Grocery List
Use this grocery shopping list in conjunction with our Stress-Free Thanksgiving Guide. Turkey Ask the butcher to remove the breasts and leg quarters if you’d …
Vacuum Sealing Tips & Tricks
Tips and Tricks for Optimal Sealing of All Foods Allow ample room at the top of the pouch; do not overfill. Position food evenly in …
What is Sous Vide?
You have probably heard it all before: it’s French for under vacuum. It’s pronounced soo-veed. It was pioneered in France. It’s favored by gourmet chefs …
Sous Vide Internet Roundup
At the SousVide Supreme blog, we spend much of our free time surfing the web for blogs and articles about sous vide cooking (we’re a …
Meal Planning with Sous Vide
Between settling back into the school year routine and trying to decide how to best incorporate all the new shows into your DVR schedule, fall …
How to Seal Liquids: Using the Archimedes principle to seal liquids for sous vide cooking
If you want to vacuum seal liquids or liquid-rich foods for sous vide cooking, such as stews, soups, scrambled eggs or risotto, the SousVide Supreme …
How to Quick Chill
Quick Chill Video Instruction for Sous Vide Cooked Foods Prepare meals effortlessly with this simple trick, whether it is for a large crowd or for …
64C/147F Sous Vide Eggs
The Perfect Custard Egg One of the greatest things about sous vide cooking is that you can cook your eggs with precision. No other cooking technique will allow …
How to Peel an Egg
How to Peel an Egg without Peeling – Must See Video! Since we are featuring many egg recipes and tips for April, we wanted to …
Sous Vide Omelette Party
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 …
Sous Vide Recipes at International Housewares Show
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 …