Serves 8 For the chile cheese dip 3 blocks (8-ounces/240 g each) Velveeta or other smooth-melting cheese 2 cans (14.5 ounce/411g each) tomatoes and green chiles For the nachos 2 large bags tortilla chips 3 fresh Roma tomatoes, seeded and diced small 1/2 red onion, peeled and diced small 1 can (2 ounces/60g) sliced jalapenos (mild, medium, or hot as desired) 1/2 cup (120 ml) sour cream, if desired Fill and preheat the SousVide Supreme to 160F/71C. Cube the cheese and put it into a large (gallon/3.8 liter) zip-closure cooking pouch. Drain the canned tomatoes and add them and 2 … Read More
with Tomato Basil Compote and Zucchini Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson (Crush, Seattle WA) Serves 4 INGREDIENTS For the halibut 4 (5 ounce/150 g) halibut fillets, fresh and boneless 2 to 3 tablespoons (30 to 45 ml) kosher or sea salt, divided use 1/3 cup (80 ml) fish (or vegetable) stock 3 tablespoons (15 ml) butter 15 threads Spanish saffron 1 tablespoon (15 ml) orange zest, chopped well 3 tablespoons (45 ml) extra virgin olive oil, divided use 1 tablespoon (15 ml) finely chopped garlic … Read More
With Bacon Potatoes & Balsamic Onions Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 4 Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. INGREDIENTS For the potatoes 1/4 cup (60 ml) rendered bacon fat 4 sprigs thyme kosher salt as needed to season 3/4 pound (12 ounces/135g) fingerling potatoes, washed For the onions 1 teaspoon (5 ml) honey 1 teaspoon (5 ml) orange zest 1/4 cup (60 ml) balsamic vinegar 1 teaspoon (5 ml) kosher salt 2/3 cup (5 ounces/87g) sliced red onions For the steaks 4 tablespoons (60 ml) extra virgin olive oil … Read More
Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 6 INGREDIENTS For the beef short ribs 6 (7-ounce/200 g) beef short ribs 2 tablespoons (30 ml) kosher salt 1 teaspoon (5 ml) ground black pepper 1 recipe Parsley Salad (recipe follows) for garnish For the parsley salad 24 parsley leaves 2 tablespoons (30 ml) freshly grated horseradish 1 teaspoon (5 ml) white truffle oil 1 teaspoon (5 ml) fresh lemon juice 1 teaspoon (5 ml) kosher salt INSTRUCTIONS For the beef short ribs Fill and preheat the SousVide Supreme to 156F/69C. Trim the short ribs of silver skin and excess … Read More
Courtesy of Faith Keating INGREDIENTS 10 blood oranges (or 5 navel oranges) for zest 10 fresh rosemary springs 4 cups (.9 liters) white balsamic vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme to 153F/67C. Zest the oranges, being careful to use only the orange surface of the peel, and not the white inner layer. In a large (gallon 3.8 liter) zip-closure cooking pouch, combine the zest with the rosemary and vinegar, use Archimedes’ Principle to evacuate the air, and zip the pouch closed. Submerge in the water oven and cook for 2 to 3 hours. Strain the vinegar through cheesecloth or a fine mesh … Read More
Friday, June 24th, 2011
BLOG, How To
By SousVide Supreme
Check out our sponsors which specializes in pubg hacks to provide pubg esp,wallhack,aimbot etc for free. If you want to vacuum seal liquids or liquid-rich foods for sous vide cooking, such as stews, soups, scrambled eggs or risotto, the SousVide Supreme zip pouches are the perfect solution. Watch this video to see how to do it! To remove the air and seal the zip pouches, you can use the Archimedes principle to get the job done. The Archimedes principle tells us that any object completely or partially submerged in a fluid is buoyed up by a force equal to the … Read More
From Episode 8 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 Serve with Sous Vide Veggies INGREDIENTS 2 (8 ounce/240 g each) ribeye steaks salt and pepper to taste 2 sprigs rosemary 2 sprigs thyme 2 tablespoons (30 ml) butter 6 whole garlic cloves, peeled 1 teaspoon (5 ml) olive oil for searing INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well) Lightly season the steaks with salt and pepper and put them each into a small (quart/0.9 liter) vacuum pouch. … Read More
From Episode 6 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 cups (300 g) strawberries, hulled and sliced into thick pieces 2 teaspoons (10 ml) sugar 1/4 cup (2 ounces/60 ml) sparkling white wine or champagne 2 tablespoons (30 ml) whipped cream, sweetened if desired fresh mint, for garnish INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the berries into a small (quart/0.9 liter) cooking pouch*, add the sugar and champagne, and vacuum seal. (Take care if using a suction vacuum sealer not to allow any liquid to enter the suction … Read More
From Episode 5 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (6 ounce/ 180 g each) boneless, skinless chicken breasts 1 Garlic Herb Seasoning Sheet (or your favorite seasoning blend) Salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Season one side of the chicken breasts with salt and pepper. Cut the Seasoning Sheet in half and position one-half sheet on the unsalted side of each breast (or lightly sprinkle the surface with your favorite seasoning blend for poultry). Put the breasts into small (quart/ 0.9 liter) cooking pouch and vacuum seal. … Read More
From Episode 4 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounce/240 g) salmon fillets, pin-bones removed 2 teaspoons (10 ml) lemon zest salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to your preferred degree of doneness for fish (116F/47C rare; 126F/52C medium rare; 140F/60C medium.) Sprinkle salmon fillets with lemon zest, salt and pepper. Put fillets into a small (quart/0.9 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 15 to 30 minutes. Remove from pouch and serve.
From Episode 3 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 bunch heirloom (or small, young) carrots, washed and trimmed of green tops 1 teaspoon (5 ml) olive oil Salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put whole carrots into a small (quart/0.9 liter) cooking pouch. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour. Remove carrots from pouch and serve.
From Episode 2 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounces/240 g each) top sirloin steaks salt and pepper to taste 6 garlic cloves, peeled 2 sprigs rosemary 2 sprigs thyme 2 tablespoons butter INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well) Season the steaks lightly on either side with salt and pepper and put each into a small (quart/0.9 liter) cooking pouch. Add half the garlic, herbs, and butter to each pouch and vacuum seal. Submerge in the water … Read More
Easy Returns & Exchanges
Shipping Rates & Info
Satisfaction Guarantee
Contact Us
Email your questions to 
