Quick Chill Video Instruction for Sous Vide Cooked Foods Prepare meals effortlessly with this simple trick, whether it is for a large crowd or for quick weekday meals. You can cook many servings of food in advance, quick chill them to store safely in refrigerator or freezer, and then reheat them for service on demand. Watch this video to see how simple it is!
From Episode 7 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 rack baby back pork ribs 6 tablespoons (80 ml) Hak’s Chipotle Bourbon BBQ Sauce (or your favorite brand) salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 143F/61.5C. Pull the silver skin from the back side of the rib rack and cut the rack in half. Season the rack all over with salt and pepper and brush each side generously with barbecue sauce. Put the rack into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge in the water oven and … Read More
The Perfect Custard Egg One of the greatest things about sous vide cooking is that you can cook your eggs with precision. No other cooking technique will allow you to achieve that soft custard-like yolk that is so delicious on its own or on top of a frisée salad, asparagus or even on pasta (see the Spaghetti Carbonara with Sous Vide Egg recipe). Watch Dr. Michael Eades demonstrate just how easy it is to make this most perfectly delicious food.
How to Peel an Egg without Peeling – Must See Video! Since we are featuring many egg recipes and tips for April, we wanted to also share this most clever way to peel an egg! Tim Ferriss, author of The 4-Hour Workweek and his latest best-selling book The 4-Hour Body, demonstrates this trick – with a nod to our own Dr. Michael Eades.
Want to entertain a crowd on a budget and spend it enjoying it yourself instead of slaving away in the kitchen while your guests have all the fun? Throw a Sous Vide Omelette Party! Your guests have fun assembling and cooking their own sous vide omelette and everybody gets his or her version of perfection. Add a big bowl of fresh fruit salad and a pitcher of Mimosas or Bloody Marys and you’re set! Here’s what you’ll need and how to do it: Per person (or actually per omelette) you’ll need: 1 small zip-closure cooking pouch 3 eggs, well-beaten salt … Read More
Chef Richard Blais will be the special guest on CNN at 1 pm (EDT) Wednesday February 16, 2011 and will be telling us all about two of his favorite topics: SousVide Supreme and baby food. Earlier this month, the Blais family welcomed daughter Embry Lotus to the clan, so it won’t be long before Chef Blais will be busy (again) making some of the purest and most delicious baby food on the planet for his new angel. According to Blais, The babyfood my wife and I used to buy was pretty pure — for instance, just pears and water — … Read More
This blog made my mouth water. Mangalitsa pork is hands down the most succulent, flavorful, delicious, let-the-grease-drip-down-your-chin meat imaginable. The recipe presented in this blog is for a traditionally oven-roasted preparation, seeking an internal temperature of 145F. And that got me to thinking how delicious this baby would be cooked sous vide. The stuffing is already sauteed before being put into the pocket, so there won’t be a temperature issue from the sous vide standpoint–i.e., being low enough not to overcook the meat and hot enough to cook the vegetables–at the desired final internal temperature of 145F. Cooking time, of … Read More
If on New Year’s Eve, with its rich food and drink, honking horns, and confetti streamers, we bid a last hurrah to the old year, then New Year’s Day is the polar opposite: a day devoted to setting a new tone for the year to come. After a night of revelry, everybody could use a little peace, quiet, and simplicity to let them ease into the new year. And we think good nutrition (and maybe a hair of the dog) is just the ticket to dispel the hangover of the indulgences of the night (or week) before. Some quality protein … Read More
If the hustle and bustle of last minute holiday shopping, baking, wrapping, and shipping has left you so frazzled you’ve been opting for dinner from the drive through lane, let the SousVide Supreme lend a hand! While you’re out hustling and bustling, the SousVide Supreme quietly cooks your food to perfection and has it waiting for you when you arrive! We asked stand out MasterChef contestant, Sharone Hakman to share with us a few of his secrets for keeping things simple and home cooked during the holidays. He was happy to oblige with a pair of ultra simple (but ultra … Read More
There’s nothing so meaty and luscious as a chunk of American Bison and likewise nothing so easy to overcook and make tough. Bison isn’t just ‘wooly beef’ and it can’t (or at least shouldn’t) be handled the same way as beef in cooking, particularly when it comes to aggressive high temperature traditional culinary techniques, such as roasting and grilling. Ah, but with the gentle precision of sous vide, anyone can bring out the best in bison–tender and juicy, even when cooked rare or medium rare–without fail! If you are a lover of this All American, deeply flavorful red meat, check … Read More
What to do with all the left over turkey? Sous vide turkey is simply too delicious not to use up! Here’s a recipe for a delicious risotto that will make sublime use of the leftovers. Turkey and Wild Mushroom Risotto Serves 6 as a main dish; 8 or more as a first course Ingredients 6 cups (1.5 liters) turkey stock or chicken stock (add salt, pepper, and poultry seasoning to taste) 3 tablespoons (45 ml) olive oil 1/2 small onion, peeled and diced 8 ounces (240 grams) fresh wild mushrooms, chopped 16 ounces (480 grams) leftover sous vide cooked turkey … Read More
Doing the holiday bird sous vide is the ultimate in effortless cooking and transforms what can be (and often is) dry and stringy breast meat into something quite sublime. We’ve posted on the wonders of sous vide turkey before and we included our favorite recipe for sous vide turkey in the newly released Sous Vide Holiday cookbook, along with sous vide recipes for all the traditional trimmings. A recent post on the inuyaki blog took a slightly different take on it (see his photo, above) in a preparation a bit Deep South with an Asian twist and then making turkey … Read More
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