How To

48-Hour Sous Vide Pork Ribs

Recipe courtesy of John Loydall – Food blog Serves 1 to 4 (plan ½ to 1 rack per person) INGREDIENTS For the ribs 1 or more racks pork ribs 1 teaspoon (5 ml) smoky paprika per rack 1 teaspoon (5 ml) brown sugar per rack Salt and pepper to taste For the glaze 2 tablespoons (30 ml) olive oil 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 teaspoons (10 ml) fennel seed 1 teaspoon (5 ml) black cumin 1 teaspoon (5 ml) smoky paprika 1 tablespoon (15 ml) tomato ketchup Juice of 1 … Read More

Christmas Pudding

Adapted from Saveur ( 2 puddings   INGREDIENTS 2 tablespoons (28 g) butter, for greasing bowls 2 cups (300 g) quality assorted raisins 2 cups (480 ml) brandy 1 1⁄2 ounces (42 g) quality assorted candied fruits 5 tablespoons (72 g) cold butter (or, traditionally, beef suet) diced 1 3⁄4 cups (105 g) fine day-old bread crumbs 1 cup (85 g) blanched almond meal 1⁄4 cup (50 g) dark muscovado sugar 3 tablespoons (19 g) flour 2 tablespoon (10 g) shredded unsweetened coconut 2 tablespoons (10 g) finely grated peeled carrot 1⁄2 teaspoon (2.5 ml) finely grated lemon zest 1⁄4 … Read More

Old Fashioned Bourbon Cordial

Makes about 2 quarts/liters INGREDIENTS 1.75 liters bourbon (or Irish whiskey) 2 large oranges (used for zest) 1 large jar (about 14 ounces/370 g) maraschino cherries 2 cups (480 ml) simple syrup (equal parts sugar and water, cooked over low heat until dissolved)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Remove just the zest from the oranges with a sharp vegetable peeler and put into a gallon (3.8 liter) zip-closure cooking pouch (available on our site). Add the bourbon and the entire bottle of maraschino cherries and their syrup to the pouch. With the zip closure open, … Read More

Rice is Nice – Sous Vide makes it simple

It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time! Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot… Garlic Cheese Risotto Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced … Read More

Garlic Cheese Risotto

Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 cups (720 ml) chicken or vegetable broth 1 sprig fresh rosemary, leaves only, minced Salt and pepper to taste 1/3 cup grated Romano cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/83C. Put all ingredients, except the cheese, into a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch and cook for 45 minutes. Open the pouch, fluff the rice with a fork, and transfer … Read More

Farro Salad

Courtesy of Chef Josh Horrigan ( 1 recipe Sous Vide Cooked Farro (recipe follows) 1 cucumber, peeled and diced small 16-20 kalamata olives, pitted and sliced in half 3 tablespoons (45 ml) minced fresh mint 1 handful watercress, torn into bite-size pieces 1/2 cup (75 g) crumbled feta cheese 1/4 cup (60 ml) olive oil 1 tablespoon (15 ml) dried oregano leaf 1 lemon, for juice salt and pepper to taste 1. In a large bowl, combine the cooked faro, cucumber, and kalamata olives. 2. Add olive oil and lemon juice and gently fold together to distribute throughout. 3. Add … Read More

Grilled Sous Vide Artichokes with Lemon and Butter

Courtesy of Chef Josh Horrigan ( Serves 4 INGREDIENTS 4 lemons 1/2 cup (120 ml) extra virgin olive oil 4 cloves garlic, finely minced 2 teaspoon (10 ml) sea salt pinch cracked pepper 3 or 4 large artichokes 1/2 cup (20 g) fresh parsley Bamboo kabob skewers 1 cup (240 ml) drawn butter (or melted ghee) for serving INSTRUCTIONS Fill and preheat set sous vide water bath to 185F/85C. Finely grate the zest of one lemon into a large bowl. Cut it and another one of the lemons in half to use to prevent discoloration of the cut artichokes in step 4. … Read More

Sweet Corn Cheesecake Sous Vide

with Cornmeal Crumble, Corn Caramel and Blueberry Salsa Courtesy of Season 1 MasterChef Winner Whitney Miller Serves 4 INGREDIENTS For the cheesecake 1/4 cup (60 ml) heavy cream 1/2 cup (80 g) fresh sweet corn kernels 1 large whole egg 1/3 cup (63 g) granulated sugar 1 (8 ounce/228 g) package cream cheese, softened 1/4 cup (60ml) sour cream 1/2 tablespoon (7.5 ml) all-purpose flour 1/8 teaspoon (1.25 ml) orange zest For the crumble 1/4 cup (45 g) fine ground cornmeal 2 tablespoons (30ml) granulated sugar pinch sea salt pinch powdered ginger 1-1/2 tablespoons (21 g) cold unsalted butter, cubed … Read More

Poached Salmon Sous Vide

Courtesy of Sally MacColl of Serves 4 INGREDIENTS For the salmon 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones removed Kosher or sea salt 4 thin leek slices, white part only 4 thin lemon slices 4 fresh dill sprigs 12 whole peppercorns 2 cups (480 ml) fish stock or bottled clam juice 1 cup (240 ml) dry white wine 4 large butter lettuce leaves (for plating) Lemon Mayonnaise (recipe follows) For the lemon mayonnaise 1 cup (240 ml) good quality, store-bought mayonnaise 2 tablespoons (30 ml) fresh lemon juice 2 teaspoons (10 ml) grated … Read More

Duck Confit Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 2 INGREDIENTS For the ducks legs 2 duck legs 2 tablespoons (30 ml) duck fat salt and herb cure mix (recipe follows) For the Salt and Herb Cure (enough for 2 duck legs) 1 tablespoon (15 ml) Kosher salt 1 teaspoon (5 ml) crushed black pepper crushed fresh herbs such as thyme, bay leaf, clove. Adjust amounts to have even thorough coverage of the all duck legs you cook. INSTRUCTIONS Rub duck legs with the cure and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Got Goat? Sous Vide Birria (Mexican Goat)

Across Mexico (and through the South and Southwest) feasts and fiestas involve barbecued meats, with the star of the show in many locales’ being young goat.  Done right, the meat is succulent and rich, not a bit ‘goaty’, but to become mouthwateringly tender, goat needs to be cooked long, low, and slow, which to us, as it did to our friend Sally MacColl of, immediately screams: sous vide! Never one to sit long on a really good culinary idea, she busied herself devising a scrumptious sous vide take on the traditional Mexican Birria.  Here’s the full recipe and you … Read More

Burgers Kicked Up!

Serves 4 INGREDIENTS For the beef patties 1-1/2 pounds (680 g) ground bison or lean ground beef 1 tablespoon (15 ml) Worchestershire sauce 2 tablespoons (30 ml) olive oil Salt and pepper to taste 2 whole roasted canned green chiles, drained and split in half lengthwise 1/2 cup (65 g) shredded cheddar or jack cheese For the burgers 4 onion rolls or large hamburger buns Chipotle Mayo (recipe follows) Hot Pepper Mustard (recipe follows) ‘All The Fixins’ — Lettuce, tomato, onion — as desired For the Chipotle Mayo Makes 1/2 cup (120 ml) 1/2 cup (120 ml) good mayonnaise (homemade … Read More