From the first card you made for her in kindergarten (the one with the heart snipped out of construction paper with your blunt-nosed scissors and glued on with Elmer’s school paste) nothing says ‘I Love You, Mom!’ quite like something you make yourself. Anyone, after all, can phone the florist or make a brunch reservation, but those can’t hold a candle to something you hand-crafted with love especially for her. So this year, treat Mom to something delightful, delicious, and delovely. The gift that keeps on giving: a hand-crafted sous-vide-infused cordial or syrup. The method is simplicity itself. How to … Read More
Adapted from Easy Sous Vide (Paradox Press 2011) Serves 4 Hands on time: 3 minutes Sous vide cooking time: 40 minutes INGREDIENTS 1 cup (3 ounces/90g) Arborio rice 3 cups (720 ml) vegetable or mushroom broth ½ teaspoon (2.5 ml) butter 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped 1 sprig fresh rosemary, leaves minced salt and pepper to taste 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows) Freshly grated Parmesan cheese, for serving INSTRUCTIONS Fill and preheat the water oven to 183F/83C. Put all ingredients, except cooked vegetables and cheese, into a zip-closure … Read More
Serves 4 INGREDIENTS For the red beans and rice 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained 1 quart (0.9 l) vegetable stock or water 1/2 pound (226 g) Andouille sausage, sliced 1/2 pound (226 g) cooked ham steak, diced 1/2 large Vidalia onion, peeled and diced 1/2 bell pepper, peeled, seeded, and chopped 4 cloves garlic, peeled and chopped 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) Creole seasoning 1 chipotle pepper in adobo, chopped For the sauce 1 cup (210 g) medium-grain rice 3 cups (720 ml) mushroom stock 1/2 teaspoon … Read More
Courtesy of Arthur Chang (siliconvalleysousvide.blogspot.com) Serves 4 INGREDIENTS 1 whole chicken (giblets removed) 3 coins fresh ginger, sliced julienne 4 cloves garlic, peeled and smashed 3 scallions, cut in 2” (5 cm) pieces 2 star anise 1 cinnamon stick 1/2 cup (120 ml) dark soy sauce 1 tablespoon (15 ml) Shao Xing wine 1 teaspoon (5 ml) ground white pepper 1/4 cup (48 g) sugar 3 cups (720 ml) water 1 or 2 additional chopped fresh scallions for garnish (You’ll also need a heavy meat cleaver.) INSTRUCTIONS Fill and preheat the SousVide Supreme or Demi to 148F/ 64.5C. In … Read More
Courtesy of Pam McKinstry (SVKitchen.com)Makes about 1 cup INGREDIENTS 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized) 2 tablespoons (30 ml) reduced fat buttermilk INSTRUCTIONS Fill and preheat the SousVide Supreme to 95F /35C. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture. Immerse the jar in the water bath and cook 8 to 12 hours. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature. … Read More
With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef Serves 3 INGREDIENTS 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks 1/2 teaspoon (2.5 ml) truffle salt 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) whole peppercorns 4 teaspoons (22.5 ml) butter, divided use 1 pound (456 g) fingerling potatoes, quartered 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee) 1 head radicchio, washed and coarsely chopped 1 head of escarole, washed and coarsely chopped 1-2 Meyer lemons, for zest and juice … Read More
Dishes Golden Roasted Turkey (sous vide and traditional broiler) Moist and Savory Stuffing (see Holiday Cookbook or Feast Cookbook for sous vide recipe) Boursin Mashed Potatoes (sous vide and blender) Giblet Gravy (stove top, or store-bought) Candied Sweet Potatoes (sous vide) Green Bean Casserole (sous vide) Cranberry Sauce or Relish, store bought, make your own, or try our sous vide cranberry sauce recipe Crusty rolls, store bought or make your own (traditional oven) Pumpkin Pie, store bought or make your own (traditional oven) The Plan At least 1 week ahead: Purchase the turkey (if frozen defrost in the refrigerator for 2 to … Read More
You have probably heard it all before: it’s French for under vacuum. It’s pronounced soo-veed. It was pioneered in France. It’s favored by gourmet chefs the world over. You’ve seen the glamor shots of raw foods vacuum-sealed in appealing arrangements. You’ve marveled at the edge-to-edge medium rare steaks lovingly photographed on food blogs. But the question still lingers: what is sous vide cooking? What is sous vide cooking? Funny you should ask; we just so happen to have a video featuring co-founder Dr. Michael Eades explaining that very thing. Dinner That Waits Up For You One of the most convenient … Read More
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
Courtesy of Recipe Contest Winner, Catherine Perry INGREDIENTS 3 ounces (90 ml) olive oil 4 ounces (114 g) white sugar 2 eggs, separated (both yolks and whites will be used) 1 pinch crème of tartar (or 1/8 teaspoon (0.6 ml) white vinegar) 1 teaspoon (5 g) orange extract 1 teaspoon (5 ml) chopped fresh rosemary 1 teaspoon (5 ml) coarsely ground fennel seed 5 ounces (142 g) self-rising flour INSTRUCTIONS To fill the SousVide Supreme to the proper level, first half fill an 8 to 9 inch (20 to 23 cm) round stainless mixing bowl with water and set it on the perforated … Read More
Makes 3 mini loaves (about 15 to 18 slices) or mini Bundts INGREDIENTS 2 cups (425 g) sous vide cooked pumpkin puree (or canned pumpkin) 4 eggs 1/2 cup (120 ml) melted butter 1/2 cup (120 ml) vegetable oil 2/3 cup (150 ml) water 3 cups (575 g) white sugar 3 1/2 cups (348 g) all-purpose flour 2 teaspoons (10 ml) baking soda 1 1/2 teaspoons (7.5 ml) salt 1 1/2 teaspoon (7.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) ground clove INSTRUCTIONS Fill the water oven … Read More
Sous Vide Caramel Apple ‘Pie’ Courtesy of MasterChef’s Whitney Miller INGREDIENTS For the apples 4 small Granny Smith apples, cored (not peeled) 2 tablespoons (30 ml) lemon juice 4 tablespoons (2 ounces/113 g) unsalted butter, softened 1/4 teaspoon (2.5 ml) ground cinnamon 4 teaspoons (20 ml) light brown sugar For the caramel sauce 1 can (14 ounces/396 g) sweetened condensed milk For the topping 1/2 cup (33 g) all-purpose flour 1/4 cup plus 1 tablespoon (63 g) light brown sugar 1/8 teaspoon (0.6 ml) kosher salt 1/4 teaspoon (1.25 ml). ground cinnamon 3 tablespoons (85 g) chilled unsalted butter 1/2 … Read More
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