Makes 6 INGREDIENTS 3 strips thick bacon, cut in half 6 large eggs ½ cup shredded Gruyere 1/4 cup small curd cottage cheese 1/4 teaspoon sea salt 1/8 teaspoon black pepper 1 tablespoon finely chopped parsley or chives chopped green onions or herbs for garnish, if desired Note: You’ll need a 6-cup silicone muffin tin or 6 ramekins DIRECTIONS To properly set the level of water in the SousVide Supreme: a. Raise the perforated bottom grill by placing it atop a non-rusting/stainless baking rack. b. Fill the wells of a 6-well silicone muffin pan (or the ramekins) with water and … Read More
From SousVide Barbecue (Paradox Press 2011) Makes about 1 quart (.9 liter) INGREDIENTS 6 large egg yolks 1 cup (75 g) superfine (castor) sugar 1/4 cup (29 g) non-fat dry milk powder (organic if available) 1 quart (.9 liter) half-and-half * 1/2 vanilla bean INSTRUCTIONS Fill and preheat the water oven to 140F/60C. In a bowl, beat the egg yolks with the sugar and non-fat dry milk until light yellow and thickened. Scrape the seeds from the vanilla bean and add them and the half and half to the yolks and beat just enough to mix. Pour the mixture … Read More
(or Caramel, made simple) from Sous Vide Barbecue (Paradox Press 2011) Makes about 12 ounces (360 ml) INGREDIENTS 1 can (12 ounces/360 ml) sweetened condensed milk INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.) Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed. Submerge the pouch(es) in the water oven to cook for 13 hours. Remove the pouches from the water bath and submerge them for … Read More
Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 (1-inch/2.5 cm) thick pieces seedless watermelon 8-10 fresh mint leaves INSTRUCTIONS Remove the rind from the watermelon and cut each piece into ‘steaks’ about 4 x 5 inches (5 x 12 cm) in size. Press a mint or two leaf onto each of the melon steaks and put each one gently into separate small (quart/0.9 liter) cooking pouches. Vacuum seal each pouch, using as much vacuum pressure as possible to draw the pouch tightly down around the melon. (Compression is what you’re after here.) Refrigerate in the pouches until ready … Read More
Vacuum sealing is an important step in optimizing the perfectly reproducible cooking that sous vide technique offers (after all, the term sous vide itself means ‘under vacuum’). But while it’s immersion in an precision heated water bath that cooks the food perfectly, the compression itself offers advantages on its own. Compressing fruits and vegetables (and even chicken breast, but that’s another subject!) alters the texture and even appearance of the food, particularly if done with a chamber vacuum sealer that can really put the press on. Pressure makes fruits denser and sweeter and more translucent; it changes their character in … Read More
Courtesy of Chef Steps Watch the video Serves 2 INGREDIENTS 12 oysters in their shells, very fresh (unopened and smelling of the sea) Champagne Mignonette Sauce, below (or your favorite) for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Gently drop the oysters into the water oven and allow them to remain for 7 1/2 minutes for large ones and 5 1/2 minutes for small or medium ones. (Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.) Immediately … Read More
Some recipes (mayonnaise, meringue, Caesar dressing, egg nog) call for using raw eggs. You can purchase (in the US anyway) pasteurized eggs in many/most chain grocery stores, but at a premium. However, with your water oven, you can pasteurize your own effortlessly and inexpensively. Here’s how: Pasteurized Whole Eggs INGREDIENTS 1 to 2 dozen large eggs DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven … Read More
We’re always on the lookout for novel and interesting ways to use our SousVide Supreme water ovens, so a recent article by Christopher Staten in Draft Magazine detailing a sous vide technique for making beer did not go unnoticed! Needless to say, we were maximally intrigued. So we reached out to the author, who kindly put us in touch with the man whose magic he’d chronicled, Karlos Knott, the head brewer at Bayou Teche Brewery. (Their Cajun brewery is situated on the family farm in Acadiana and was named by Southern Living magazine as the best brewery in Louisiana.) In a … Read More
(Courtesy of Violet Willis, Kilby Ridge Farm, Dennysvile, ME) INGREDIENTS 3 quarts fresh milk (goat, cow, sheep, or combo) 6 ounces (180 ml) vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 172F/78C. Put the milk into a large (gallon/3.8 liter) zip closure cooking pouch; use the Archimedes Principle to remove most of the air and zip the seal. Submerge the pouch in the water bath and cook for 30 minutes until the milk is heated through. Open the pouch and add the vinegar. Stir gently and reseal the pouch. Continue to cook in the pouch for 15 minutes more. Remove the … Read More
Santa may have made his list and checked it twice, but let’s be honest: Sometimes, the gift-giving season sneaks up on even the most organized of us, pouncing like a festively adorned tiger. Such a thing happened to this very blogger, when I realized that it was the second night of Hanukkah and four days till Christmas, and I had yet to write a blog post about last-minute gifts. It’s no secret that sous vide cooking can be a huge time and energy-saver. Whether it’s allowing you to cook a week’s worth of meals or helping you cook the perfect … Read More
In honor of Bastille Day, I am making something inspired by a French classic. For this recipe, I combined my two favorite treats – ice-cream and crème brûlée. I love crème brûlée, and it’s a dessert that I can now make perfectly every time in my SousVide Supreme. We have a great tried and tested recipe on our site, and it’s a perfect dessert to try with the SousVide Supreme. Most of the really delicious artisan ice-creams you get are made with a real custard base that includes cream, whole milk, sugar, and eggs yolks. One of the greatest advantages of … Read More
Rheum rhabarbarum and Rheum rhaponticum are the most common varieties of the Buckwheat family found in our kitchens. Beckoning the arrival of spring, this faux fruit appears in various colors ranging from spring green to ruby red. Native to Northern Asia, rhubarb thrives in colder climates from Spring through Summer. US cultivation began during the early nineteenth century on the east coast and eventually spread west with the settlers, primarily grown in the northern states and southern Canada. When shopping for rhubarb choose bright, glossy, unblemished and firm stalks. Most rhubarb is sold without the leaves, however if you have … Read More
Easy Returns & Exchanges
Shipping Rates & Info
Satisfaction Guarantee
Contact Us
Email your questions to 
