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Serves 2

INGREDIENTS

• 1 chicken breast, boneless
• Sea salt and ground black pepper, as needed, to taste
• 1 pat unsalted butter

For the ramen broth

• 2 teaspoons sesame or coconut oil
• 2 to 3 coins fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• ½ cup fresh carrots, cut in matchsticks.
• 4 Cremini mushrooms, cleaned and sliced
• 1 ½ ounces soy sauce
• 1 ounce mirin
• 1 quart chicken bone broth

For finishing and serving

• 2 large eggs
• 2 green onions, trimmed, and green and white parts chopped
• 2 portions (about 45 g each) dried ramen noodles
• 1 fresh green chile pepper, sliced, or dashes of Sriracha, optional

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 146F/63.5C.
2. Season the chicken with salt and pepper to taste, top with the butter and vacuum seal; submerge in the water oven to cook for 45 minutes.
3. Meanwhile, on the stovetop, make the ramen broth
   a. In a soup pot, heat the oil over medium heat, add the ginger and garlic and sauté until tender.
   b. Add the carrots and mushrooms and continue to cook until they are tender.
   c. Stir in the soy sauce and mirin and continue to cook another minute.
   d. Add the bone broth, cover, and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Check seasonings and adjust as needed with salt and pepper. Cover and hold warm on the lowest simmer as you continue.
4. When the chicken is cooked, remove it from the water oven, slice it and drop it into the ramen broth to keep warm.
5. Raise the water oven temperature to 167F/75C.
6. When it reaches temperature, gently drop the two eggs into the water bath and cook for precisely 15 minutes. Set the timer!
7. Meanwhile, boil a pan of water on the stove, drop the dried ramen in, and cook for about 4 to 5 minutes, until tender.
8. Divide the cooked ramen between two bowls, top with slices of chicken and half the ramen broth.
9. Remove the eggs with tongs or a slotted spoon when the timer sounds and let them cook just enough to handle. Crack them, just as if they were fresh, and slide a soft- cooked egg out of the shell onto each ramen bowl.
10. Top with a scattering of green onion and the slices of pepper or hot sauce if desired.

*Adapted from a recipe courtesy of Michael Ruhlman; Photo credit Donna Ruhlman, used with permission.

Courtesy of Sharone Hakman (SharonHakman.com)
Serves 4

INGREDIENTS

• 4 fresh ears of corn, shucked and washed
• salt and pepper to taste
• 1/2 stick (4 tablespoons/56g) butter
• 1 handful fresh cilantro, stems removed, chopped

INSTRUCTIONS

1. Fill and preheat the water oven to 182F/83.5C.
2. Season the corn with salt and pepper on all sides.
3. Put the corn, butter, and cilantro into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
4. Submerge the pouch in the water oven and cook for at least 30 minutes, up to 1 hour. (The corn is delicious right out of the pouch.)
5. If grill marking is desired, preheat an oiled grill or grill pan to high heat.
6. Before serving, sear the ears briefly on the hot grill for added smoky flavor, rotating to put a few grill marks all sides.
7. Serve immediately.

INGREDIENTS

• 1 rack back ribs

For the marinade

• 1/2 cup (120 ml) soy sauce
• 1/3 cup (80 ml) hoisin sauce
• 1/4 cup (50 g) brown sugar
• 2 tablespoons (30 ml) sesame oil
• 4 garlic cloves, peeled and minced
• 1/2 inch (1.25 cm) piece fresh ginger, peeled and grated
• 1 to 2 tablespoons (15 to 30 ml) Sriracha sauce

For garnish

• 3 tablespoons (30 g ) toasted sesame seeds.
• 6 green onions, trimmed and sliced

DIRECTIONS

1. Peel the thin membrane off the back of the ribs and cut them into individual rib portions.
2. In a small bowl, whisk all the marinade ingredients together.
3. Put ribs into a large bowl or zip-closure bag and pour the marinade over them. Toss the ribs to ensure they are completely coated in the marinade. Cover the bowl with plastic wrap or zip seal and refrigerate for 2 to 3 hours.
4. Midway through the marinating process, turn the ribs around to make sure all the sides get coated in enough marinade.
5. Fill and preheat the Sous Vide Supreme water oven to 160F/71C.
6. Put the ribs (about 5 at a time) in a single layer into small (quart/0.9 liter) cooking pouches and vacuum seal.
7. There should be about 1/2 cup (120 ml) of the marinade left in the bowl. Keep it in the fridge to make a glaze later.
8. Submerge the ribs in the water oven to cook for 18 hours.
9. With about 30 minutes of cooking time left for the ribs, heat the reserved marinade in a small saucepan on medium/low heat to cook; reduce by about half to a nice glaze.
10. Meanwhile, preheat oven to 425F.
11. Remove the pouches of ribs from the water oven and open and, using tongs, transfer the ribs to a broiling pan.
12. Brush the ribs with some of the glaze and put them in the oven for 5 minutes.
13. After 5 minutes, brush the ribs with glaze once more and put them back in the oven for another 5 minutes.
14. Arrange on a serving platter and garnish with sesame seeds and green onions.

INGREDIENTS

For the sous-vide octopus

• 8 cups (1.9 liters) water
• 1 carrot, trimmed and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 celery stalk, trimmed and roughly chopped
• 2 bay leaves
• 2 sprigs thyme
• 1 tablespoon (15 ml) black peppercorn
• 1/2 cup (120 ml) white wine vinegar
• 1 medium-sized octopus

For the vinaigrette

• 1/4 cup (60 ml) aged sherry vinegar
• 1 clove garlic, peeled and finely chopped
• 1 shallot, peeled and finely chopped
• 1 anchovy filet, finely chopped
• 1 teaspoon (5 ml) Dijon mustard
• 1 teaspoon (5 ml) smoked paprika (plus some for garnish)
• 1/2 cup (120 ml) Spanish olive oil
• Salt and pepper to taste

For the bean and chorizo side

• 1 link (6 inches/15 cm) Spanish chorizo, sliced
• 2 cups (350 g) corona beans, cooked
• 1/4 cup (10 g) chopped parsley
• 1/4 cup (45 g) Nicoise olives

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 185F/85C.
2. In a large saucepan on the stovetop, put the water, carrot, onion, celery, bay leaves, thyme sprigs, and black peppercorn to make a poaching liquid and bring to a simmer for 15 minutes.
3. Add the white wine vinegar and keep at a simmer.
4. Wash the octopus in plenty of cold water and remove the tentacles with a sharp knife. (Discard the body.)
5. Bring the simmering pot of poaching liquid to a boil.
6. Blanch the octopus for about 45 seconds and remove from the poaching liquid to an ice water bath to cool rapidly. Drain. Cool the poaching liquid.
7. Put the octopus into two separate large cooking pouches, add a few tablespoons (30 to 45 ml) of the poaching liquid to the pouches and vacuum-seal.
8. Submerge the pouches in the water oven and cook for 4 hours. Cool in an ice water bath until easy to handle.
9. Open the pouches, discard the liquid. Remove the slimy membrane from the octopus tentacles.
10. Put the octopus into a fresh cooking pouch with olive oil and vacuum seal.
11. Keep refrigerated until ready to use.
12. Grill to re-warm and impart caramelized color and taste before serving.

To prepare the vinaigrette and beans

1. In a small bowl, make the vinaigrette by whisking together the sherry vinegar, garlic, shallot, anchovy, mustard, smoked paprika and olive oil.
2. Season with salt and pepper.
3. In a sauté pan over medium heat, crisp the chorizo slices in a little of the olive oil. Drain on paper towel.
4. In a separate bowl, toss the corona beans, parsley, olives, and chorizo slices with some of the vinaigrette. Check seasoning, adding salt and pepper to taste.
5. Serve with the grilled octopus with more vinaigrette drizzle on top and a sprinkle of smoked paprika.

Courtesy of MasterChef Winner, Whitney Miller

INGREDIENTS

For the okra

• 12 ounces (340 g) fresh okra, tops trimmed
• ½ teaspoon (2.5 ml) fine sea salt
• 1 teaspoon (5 ml) extra virgin olive oil
• 1/8 teaspoon (0.6 ml) cracked black pepper
• Pinch cayenne pepper

For the sauce

• 2/3 cup (160 ml) Greek yogurt
• 4 teaspoons (20 ml) mayonnaise
• 4 garlic cloves, peeled and minced
• 1/4 teaspoon (1.25 ml) lemon zest
• 2 teaspoons (10 ml) lemon juice
• 1 teaspoon (5 ml) chopped fresh chives

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Put the okra into a large cooking pouch, season with ¼ teaspoon of the salt and toss to coat.
3. Vacuum seal the pouch and submerge in the water oven to cook for 15 minutes.
4. Remove the pouch and quick chill it, submerge in an ice water bath, for 10 minutes to stop the cooking process.
5. Meanwhile, prepare the lemon yogurt sauce by combining all sauce ingredients in a small bowl; whisk well to blend.
6. Remove the okra from the pouch and pat dry with a tea towel or paper towel.
7. Heat a cast iron skillet over medium-high heat. Add the olive oil and then the okra; cook for about 1 minute on each side or until browned (The okra can also be finished on the grill if you prefer).
8. Serve immediately with the lemon yogurt sauce.

INGREDIENTS

• ¼ cup (60 ml) honey
• 2 cups (480 ml) red wine
• 1 cup (192 g) sugar
• 3 strips (2-inch/ 5 cm) orange peel
• 2 teaspoons (10 ml) red pepper flakes
• 10 rhubarb stalks, trimmed and cut into 1-inch/2.5 cm pieces
• 1/8 teaspoon (0.6 ml) salt
• Cinnamon, clove and cardamom (optional)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Combine wine, sugar, orange peel, pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar.
3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch, add the rhubarb and salt and use the displacement method (Archimedes Principle) to remove the air and zip the seal.
4. Submerge the pouch in the water oven to cook for 45 minutes to 1 hour, until tender.
5. With a slotted spoon transfer the rhubarb to shallow dish arranging it in a single layer.
6. Pour the cooking liquid into a saucepan on the stovetop and bring to a boil, cooking until it is thick, about 5 minutes.
7. Pour the syrup over the rhubarb and cool, then cover and chill until cold.
8. Spoon this rhubarb compote over duck, chicken breast, pork or beef.

Learn more about this Seattle Sous Vide Cooking class here.

INGREDIENTS

• 2 ¼ cups (540 ml) whole milk
• Pinch of salt
• 2/3 cups (125 g) sugar
• 6 egg yolks
• 2/3 cup (156 ml) heavy cream

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the milk and continue to blend for a minute to thoroughly mix.
3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
4. Submerge pouch in the water oven to cook for 20 minutes. Pull the pouch from the water oven once or twice during cooking and agitate the contents, then return to the water bath.
5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 20 minutes, then refrigerate for 2 hours or until thoroughly chilled.
6. When ready to churn, in a deep bowl, beat the cream until soft peaks form and fold the whipped cream into the custard mixture.
7. Transfer the custard mixture to an ice cream maker and freeze according to maker’s instructions.

Serve with Vivian’s Red Wine Poached Pears and  Candied Bacon for a real taste treat!

Learn more about this Seattle Sous Vide Cooking class here.

Makes about 12 to 16 pieces
Please note that this is NOT a sous vide recipe but is used to accompany SousVide Custard Gelato

INGREDIENTS

• 1 pound (0.9 kg) sliced bacon
• 3/4 cup (1150 g) packed brown sugar
• 1 teaspoon (5 ml/2 g) cinnamon
• Dash cayenne pepper (optional)

INSTRUCTIONS

1. Preheat the traditional oven to 350F/176 C.
2. Prepare a baking sheet by lining it with aluminum foil, and then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray.
3. In a bowl, combine the brown sugar, the cinnamon, and the cayenne pepper (if using), tossing together until the spices are well distributed.
4. Take a strip of bacon and press it into the sugar mixture, then turn it over and coat the other side with sugar. Place it on the wire rack, then repeat until all of the slices of bacon are covered with sugar on both sides. If you have any remaining sugar, sprinkle it over the top of the bacon.
5. Bake the bacon until firm, crispy, and dark along the edges, about 20 to 30 minutes.
6. Immediately, use a spatula to lift the bacon off the rack—the sugar and fat can cause the bacon to stick, and if it’s not removed while still warm, it’s difficult to get off the rack.

Serves 4

INGREDIENTS

• 4 Salmon fillets, skin and pin bones removed
• Seasonings of your choice*
• 1 tablespoon (15 ml) high smoke point oil for searing

INSTRUCTIONS 

1. Fill and preheat the SousVide Supreme to 125F/51.5C.
2. Season the salmon with salt and pepper and the seasonings of your choice; put into a cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven to cook for 15 to 30 minutes, depending on
   thickness of the fish, for a medium rare.
4. When the cooking time has elapsed, remove the pouch, open it and pat the salmon dry.
5. On the stovetop, heat the oil in a skillet over high heat and sear the salmon for about a minute, just long enough to give it a golden glow.

Seasonings to consider: various salts (pink Himalayan, volcanic Black Sea salt, truffle salt), peppercorns (black, green, or pink), fresh herbs (basil, thyme, dill, chives, tarragon), citrus (lemon, lime, orange), or spices.

INGREDIENTS

• 2 bottles (1500 ml) red wine
• 1 ½ cup (275 g) sugar
• 2 sticks (10 g) cinnamon
• 1 teaspoon (5 ml/2 g) ground nutmeg
• 2 teaspoons (10 ml/4 g) whole cloves
• 1 ½ teaspoons (7.5 ml/3 g) allspice
• 3 pods (3 g) star anise

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 176F/80C.
2. Combine all ingredients except pears in a saucepan on medium high. Simmer for 15 minutes. Strain the reduction.
3. Peel the pears.
4. Put the pears into a zip-closure cooking pouch with red wine reduction. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
5. Submerge the pouch in the water oven to cook for 30 minutes.
6. Quick chill the pears in the pouch, submerged in ice water for 15 minutes after cooking. Refrigerate for an hour or up to overnight.
7. When ready to serve, clip open the pouch and drain the cooking juices from the pears into a saucepan.
8. Over medium heat, reduce the juices to the viscosity of a light syrup.
9. Slice the pears and serve with the syrup.

Learn more about this Seattle Sous Vide Cooking class here.

INGREDIENTS

• ¾ cup (180 ml) fresh orange juice
• Zest of an orange
• 2 tablespoons (30 ml) honey
• 1 sprig fresh thyme
• 6 medium carrots, peeled
• 1 teaspoon (5 ml/2 g) cumin
• Salt and pepper to taste

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 185F/85C.
2. Put all ingredients into a zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
3. Submerge the pouch in the water oven to cook for 45 minutes.
4. Delicious straight out of the pouch!

Learn more about this Seattle Sous Vide Cooking class here.

Ingredients

• 2 pounds (.9 kg) baking potatoes peeled and cut crosswise into ¼-inch (1 cm) slices
• 1 stick (8 tablespoons/112 g) butter, divided use
• salt to taste
• 1 ½ cups (360 ml) heavy cream
• 1 ½ cups (360 ml) crème fraiche
• 1 shallot, peeled and chopped
• 1 teaspoon (5 ml) salt
• ¼ teaspoon (1.25 ml) fresh cracked pepper
• Pinch fresh nutmeg
• 2 tablespoons (28 g) butter, softened
• 2/3 cup (80 g) grated Gruyere cheese

Directions

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Season the potatoes lightly with salt and pepper and divide them between two large (gallon/3.8 l) cooking pouches, keeping them in an even layer.
3. Add ½ stick (56 g) butter plus seasoning, in each pouch and vacuum seal.
4. Submerge the pouches in the water oven to cook for 2 ½ hours.
5. Before serving, preheat the traditional oven to 400F/200C.
6. In a medium bowl mix all remaining ingredients together and set aside.
7. When the cooking time has elapsed, remove potatoes from the water bath, drain pouch of accumulated liquid, and transfer the potatoes to a baking dish in an even layer.
8. Pour the cream mixture over the potatoes and bake for 10 minutes or until top is crispy.

Learn more about this Seattle Sous Vide Cooking class here.