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 little single-minded, what can we say?). Since we love to share, here are some recent sous vide-related highlights from around the web: The Secret to Sous Vide Cookery – If you’re still unclear on the specifics of sous vide cooking, or if you just want a quick and concise article to send to friends who still think that sous vide’s “just boiling meat,” this is a great overview of the technique. Beef Short Ribs With … Read More
Monday, October 10th, 2011
By SousVide Supreme
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 tends to be extraordinarily busy. With a packed schedule and seemingly endless obligations, the prospect of preparing dinner every night can become a burden. If you read Michelle’s featured guest post from September, you can probably guess that this is not heading toward advice on the best ways to order take out. Planning dinner days in advance can feel as overwhelming as having nothing planned at all, so we’ve created a guide with recipes … Read More
Courtesy of Chef Richard Blais INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced fresh red Thai chile 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing) INSTRUCTIONS Preheat the SousVide Supreme to 143F/ 62C. In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning. Add chicken breasts to the … 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
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.
The SousVide Supreme™ was featured in a segment about “hot newkitchen gadgets” on Good Things Utah—a local show on the Salt Lake City ABC affiliate— with Tom from the popular cooking blog Cooking with Tom. The segment with the SousVide Supreme focuses on cooking delicious steak. You can view the write-up online at: http://www.abc4.com/…/featured_on/story/Hot-New-Kitchen-Gadgets.
Check out Top Chef Richard Blais and the SousVide Supreme on ABC News. (Video Link)
The perfect steak is a relative term, as perfect for one person is not perfect for another. Luckily, there is a way to guarantee that your steak comes out exactly the way you want it to every single time. A recent Serious Eats blog walks us through the difference cooking sous vide, visually pointing out the degrees of perfection that will suite every palate. The side by side photo comparison of a sous vide steak cooked at varying temperatures, spells out how precise cooking with the SousVide Supreme really is. Check out the Serious Eats article here. (Article)
The SousVide Supreme is perfect for the foodie with even the most chaotic schedule. Check out what New York Daily News columnist, working mother, wife, Brooke Parkhurst had to say about bringing the SousVide Supreme home with her. Brooke’s NY Daily News Column
Chef Dario Schicke, owner of Dario’s Brasserie in Omaha, NE, demonstrates and gives his opinion about sous vide cooking while using the SousVide Supreme to www.GastronomicFightClub.com. Check out this video of Dario preparing a sous vide beef tenderloin. Looks amazing! Dario’s Video Link
Amazing. That’s what we all keep saying here at sousvidesupreme.com and Eades Appliance Technology. Just downright amazing! We have been getting huge numbers of people signing up for more information, pre-ordering and just sending in comments and suggestions via email. We are working to reply to everyone who has sent in specific questions and will be updating the site with some of the most common requests. So, we just wanted to take a moment to thank everyone for your excitement about the launch of the new SousVide Supreme and sous vide cooking in general. You all are fantastic. Keep the … Read More