Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar 1/2 cup (120 ml) warm water 1⁄2 pound carrots (228 g) peeled and cut into matchsticks 1 1/2 pounds daikon (228 g) peeled and cut into matchsticks INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the carrots and daikon into a small (quart/0.9 liter) zip-closure cooking pouch (or chamber vacuum pouch.) In a bowl, whisk together the salt, sugar, vinegar, and water and pour the mixture over the vegetables. Use the displacement … Read More
A Twitter reader queried us: How long would it take to soft cook a goose egg? Good question! As with all things sous-vide cooked, time to reach target temperature completely depends on the the distance the heat of the water bath has to cross to heat the food from edge to edge. With eggs, the critical measurement is its circumference at its ‘equator’ or widest point. That’s true regardless of type of egg from quail to ostrich! Douglas Baldwin–mathematical wizard that he is–has worked out the equations for we lesser mortals and presents the results nicely in his great book … Read More
Particularly around the fall and winter holidays (though it came up today with the daffodils on a comment thread at chefsteps.com) readers often raise the question: can I cook a whole turkey sous vide? The answer is sure! You just have to do it in parts! But that’s not really what the questioners mean, of course. They mean the whole, intact bird. And that presents a few problems for the sous vide method. In order to cook a whole bird by the sous vide technique, you’d need a chamber vacuum sealing appliance to vacuum seal the carcass, because with a … Read More
The Easiest Egg-coloring Method Ever! Avoid all the muss and fuss (and mess and smell) of coloring eggs this spring by letting the SousVide Supreme do all the work. With this method, you can cook and color the eggs in one easy step. Here’s all there is to it. Per dozen eggs, you’ll need: 4 SousVide Supreme Zip Pouches – Quart Size food coloring in your favorite colors 1 quart (0.9 liter) water 8 teaspoons (40 ml) white vinegar Instructions: Fill and preheat the SousVide Supreme to 167F/65C. Put a cup (240 ml) of water into each zip-closure bag. Add 20-40 … Read More
Serves 2 INGREDIENTS For the salmon 1 pound (0.45 kg) filet salmon (about 1-inch/2.5 cm thick), skin and pin bones removed 1 ½ teaspoons (7.5 ml) Maldon sea salt (or Kosher salt) 4 kafir lime leaves 1 Thai red chili, split and seeded 4 slices fresh lemon For Serving Commercially prepared wasabi cream Raspberry Chipotle or Red Pepper Chile Glaze (recipes follow) Pickled Blueberries INSTRUCTIONS Cooking the salmon Fill and preheat SousVide Supreme to 126F/52C. (or your preferred degree of doneness for salmon.) Cut the filet into two similarly sized pieces; season each one lightly with salt or brine beforehand. (We recommend … Read More
Serves 1 to 24 INGREDIENTS 1 to 24 eggs in their shells INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/ 75C. Gently drop the eggs (as many as you need) into the water oven. At this temperature you MUST set the timer for 15 minutes and remove the eggs at that point. (Leave them too long and you will have lovely hard boiled eggs! If you don’t want to time them, set your water oven to 148F/ 64C and leave them an hour or longer.) Gently lift the eggs from the water (using the lifting rack of the … Read More
Makes about 12 servings Ingredients 2 cups (480 ml) apple cider 1 cup (240 ml) orange juice 1 (750 ml) bottle full bodied red wine, such as Zinfandel or Cabernet Sauvignon 1/4 cup (60 ml) honey 2 cinnamon sticks 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) whole allspice 2 oranges, sliced thinly, for garnish Instructions Fill and preheat the SousVide Supreme to 137F/58C Put all ingredients into a large (gallon/3.8 liter) zip closure pouch and, using the displacement method (Archimedes’ Principle) remove the air from the pouch and zip the seal. Submerge the pouch to cook … Read More
Makes 750 ml INGREDIENTS 1 bottle (750 ml) vodka Zest of 3 tangerines 1/2 cup (115 g) pomegranate seeds** INSTRUCTIONS Fill and preheat the SousVide Supreme to 153F/67C. Put all ingredients 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. Submerge the pouch in the water oven and cook for 2 hrs. Strain the infusion (to remove the seeds and zest) and pour into a clean stoppered or screw-top bottle, cool, label, and refrigerate for up to 6 weeks. (The bottle of the vodka you used works fine.) … Read More
Adapted from a recipe of the Winecask Restaurant, Santa Barbara, CA Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Clear Creek Douglas Fir Eau de Vie 1 ounce (30 ml) apple brandy 1/2 ounce (15 ml) orange juice 1/2 ounce (15 ml) lemon juice 1/2 ounce (15 ml) cranberry juice 1/4 ounce (7.5 ml) vanilla bean simple syrup 1/4 ounce (7.5 ml) cinnamon simple syrup Cinnamon sugar and orange juice for rimming glass (optional) INSTRUCTIONS Combine all ingredients in an ice shaker and shake until chilled. Pour orange juice into a flat saucer. Put cinnamon sugar into a separate … Read More
Makes 1 quart (0.9 liter) INGREDIENTS 4 cinnamon sticks 2 cups (480 ml) water 2 cups (383 g) castor (superfine) sugar INSTRUCTIONS Preheat the SousVide Supreme to 190F/88C. Put all sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch and whisk until the sugar has mostly dissolved then add the cinnamon sticks. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 1 hour. Remove the pouch, strain the contents into a clean, stoppered bottle, and refrigerate for up to 4 weeks.
Makes 1 quart (0.9 liters) INGREDIENTS 4 vanilla beans 2 cups (480 ml) water 2 cups (383 g) Castor (superfine) sugar INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/88C. Split the vanilla beans and scrape the seeds. Put the bean pods, seeds, water and sugar 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. Submerge the pouch in the water oven to cook for 1 hour. Strain the syrup through a fine mesh sieve, lined with cheesecloth or a coffee filter, to catch the bean sediment. Pour into … Read More
Tuesday, November 13th, 2012
BLOG, How To
By SousVide Supreme
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 bath? Whole chickens, ducks, or game hens will float, because without a chamber vacuum sealer, it’s not possible to completely evacuate the air in the cavity. The residual air makes it impossible to successfully submerge the bird in the water oven and that can lead to uneven cooking of the meat. Here’s a tip to achieve even cooking and easy vacuum sealing of whole poultry: flatten the birds using a technique called spatchcocking. Here are … Read More
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