Past Featured Recipes

Vanilla Bean Ice Cream

From SousVide Barbecue (Paradox Press 2011)Vanilla Bean Ice Cream
Makes about 1 quart (.9 liter)


  • 6 large egg yolks
  • 1 cup (75 g) superfine (castor) sugar
  • 1/4 cup (29 g) non-fat dry milk powder (organic if available)
  • 1 quart (.9 liter) half-and-half *
  • 1/2 vanilla bean



  1. Fill and preheat the water oven to 140F/60C.
  2. In a bowl, beat the egg yolks with the sugar and non-fat dry milk until light yellow and thickened.
  3. Scrape the seeds from the vanilla bean and add them and the half and half to the yolks and beat just enough to mix.
  4. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch; use the Archimedes Principle to remove the air from the pouch and zip it closed. (If using standard vacuum seal pouches, press out as much air as possible from the pouch with your hands and seal only.  Do not attempt to seal liquids using a suction vacuum sealer.)
  5. Submerge the pouch in the water oven and cook for 45 minutes to 1 hour.
  6. Remove the pouch from the water bath and quick chill it, submerged in ice water (half ice/half water) for 30 minutes.  Refrigerate until ready to churn.
  7. Churn the chilled mixture according to your ice cream machine’s manufacturer’s instructions.
  8. Serve immediately, or if desired, scoop into a quart container, cover tightly, and freeze for one hour before serving if you desire a firmer consistency.

Dulce de Leche

Dulce de Leche / Caramel - sous vide(or Caramel, made simple)
from Sous Vide Barbecue (Paradox Press 2011)
Makes about 12 ounces (360 ml)


  • 1 can (12 ounces/360 ml) sweetened condensed milk


  1. Fill and preheat the SousVide Supreme to 185F/85C.
  2. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.)
  3. Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed.
  4. Submerge the pouch(es) in the water oven to cook for 13 hours.
  5. Remove the pouches from the water bath and submerge them for 30 minutes in an ice water bath to quick chill them. Store in refrigerator for up to 6 weeks, unopened.


Sous Vide Cochinita Pibil

Courtesy of Recipe Contest Winner, Cesar Pinon SousVide Supreme - Conchinita Pibil Sous Vide by Recipe Winner, Cesar Pinon


  • 1 pound (500 grams) pork loin
  • 3 tablespoons (45 ml) achiote paste
  • 3 ounces (100 milliliters) orange juice
  • 1/2 teaspoon (2.5 ml) oregano
  • 2 bay leaves
  • salt and pepper to taste
  • 1 cup (240 ml) crushed pineapple, drained



  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. In a bowl, prepare the seasoning by combining the achiote paste, orange juice, oregano, bay leaves and salt and pepper. Rub the pork all over with the seasoning mixture.
  3. Put the loin into a cooking pouch and vacuum seal.
  4. Submerge the pouch in the water oven and cook for 3 hours
  5. Remove the pork loin from the pouch and slice the meat thinly.
  6. Serve with a little crushed pineapple and eat it with corn tortillas and a cold beer … it is delicious!

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (
Serves 4


For the cured salmon belly

  • 1 pound (454 g) King salmon belly
  • 1/4 cup (60 ml) dark amber maple syrup
  • 1/4 cup (60 ml) soy sauce

For the stir-fry and soy ginger vinaigrette

  • 4 ounces (114 g) soy beans, blanched
  • 4 ounces (114 g) boiled peanuts
  • 4 ounces (114 g) shimeji mushrooms
  • pickled eggplant
  • salt and pepper to taste
  • ¼ cup (60 ml) rice vinegar
  • 3 tablespoons (45 ml) maple syrup
  • ¼ cup (60 ml) soy sauce
  • 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated
  • ½ cup (120 ml) peanut oil

To finish the dish

  • 1 charcoal grill
  • Binchō-tan charcoal
  • Fleur de sel



  1. First, cure the salmon belly
    1. Combine the soy sauce and the maple syrup in a small bowl.
    2. Put the salmon belly into a cooking pouch or zip-closure bag and pour the mixture over it.
    3. Seal the pouch and marinate, refrigerated, for 24 hours.
  2. When ready to cook, fill and preheat the SousVide Supreme to 122F/50C.
  3. Remove the salmon from the marinade; discard the marinade.
  4. Put the salmon belly into a clean cooking pouch and vacuum seal. (Vacuum on low if your sealer has this setting.)
  5. Submerge the pouch in the water and cook for 20 minutes.
  6. Meanwhile, prepare the stir-fry and soy ginger vinaigrette:
    1. In a stir-fry pan heat some peanut oil.
    2. In a bowl, combine the blanched soy beans, the boiled peanuts and the shimeji mushrooms.
    3. Season with salt and pepper and stir-fry for 30 seconds.
    4. Add the pickled eggplant (found at Japanese stores) and cook for a few seconds more.
    5. Keep warm.
    6. Combine the rice vinegar, the maple syrup, the soy sauce and the grated ginger in a small bowl. Add the peanut oil and whisk until emulsified. Set aside.

To finish the dish:

  1. Prepare a charcoal grill outdoors or in a very well-ventilated place.
  2. When the fire has subsided and the coals are red hot place a grill on top.
  3. Grill the salmon on the hot coals until nicely caramelized on the outside.
  4. Sprinkle with fleur de sel.
  5. Serve with the soy bean stir-fry and the soy-ginger vinaigrette on the side.

Spring Rhubarb “Sweet & Sour”

Courtesy of Chef Damon Baehrel ( Rhubarb “Sweet & Sour”
Yield: Approximately 2 cups (16 ounces/ 455g)


  • 2 ounces (60 ml) white grape juice
  • 2 ounces (60 ml) white wine vinegar
  • 1/4 cup (57 g) granulated turbinado sugar
  • 1ounce (28.5 g) dried strawberries
  • 1 teaspoon (5 ml) sea salt
  • 8 stalks (about1 pound/455g) fresh rhubarb, unpeeled, cut into 4-inch (10 cm) pieces



  1. Preheat the SousVide Supreme to 135F/57C.
  2. In a sauce pan over medium heat, combine grape juice, vinegar, sugar, dried strawberries, and salt.
  3. Bring the mixture to a light simmer (about 195F/90.5C), remove from heat, and chill completely in a bowl filled with ice.
  4. Put the rhubarb in a single layer into a vacuum sealable or zip closure cooking pouch, pour in the grape juice mixture, and vacuum seal or use the displacement method (Archimedes Principle) to remove the air from the zip pouch and zip it closed.
  5. Submerge the pouch and cook for 25 minutes or until rhubarb is tender (but not mushy).
  6. Quick chill the rhubarb in its pouch in an ice water bath and then store in the refrigerator for up to 2 weeks.
  7. Before serving, puree or dice as finely or roughly as you like.

Chef Damon’s Serving Suggestion:

Use Sweet & Sour Rhubarb as a wonderful condiment to brighten steamed vegetables (such as green beans, asparagus, carrots, radishes, or turnips) or to add a fresh piquancy to meats (such as chicken, duck, game birds, pork, lamb, or even lean beef.)

Sous Vide French Toast

Courtesy of Recipe Contest Winner Adam FieldsSous Vide French Toast
Serves 4


  • 8 eggs
  • 3/4 cup (240 ml) milk
  • 1 splash vanilla
  • 1 pinch salt
  • 2 large pieces day-old challah
  • 2 tablespoons (28 g) unsalted butter, for frying



  1. Fill and preheat the SousVide Supreme to 147F/ 64C.
  2. In a bowl, mix eggs, milk, vanilla, and salt until well blended.
  3. Put two slices of challah into a small (quart/0.9 liter) zip-closure cooking pouch and pour in the egg mixture.
  4. Close the zipper seal of the pouch and shake to completely coat the slices with the egg mixture, then remove the air with a Zip Sealer for valve pouches or open the pouch and use the displacement method (Archimedes Principle) to remove the air from zipper pouches without a valve and zip the seal closed.
  5. Submerge the pouch(es) and cook for 60-90 minutes.
  6. Melt butter in a skillet on medium high heat.
  7. Remove from cooked bread from the pouch(es) and fry in the melted butter.
  8. Slice each piece in half and serve hot with maple syrup, powdered sugar, and fresh fruit.

Vegetable Risotto Sous Vide

Adapted from Easy Sous Vide (Paradox Press 2011)Sous Vide Vegetable Risotto
Serves 4

Hands on time: 3 minutes
Sous vide cooking time: 40 minutes


  • 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



  1. Fill and preheat the water oven to 183F/83C.
  2. Put all ingredients, except cooked vegetables and cheese, into a zip-closure cooking pouch.
  3. Use the displacement principle (Archimedes principle) to seal the pouch.
  4. Submerge the pouch and cook for 40 minutes.
  5. Open the pouch, pour into a serving bowl, and fluff with a fork. Top with the cooked vegetables.
  6. Divide among serving bowls, sprinkle with Parmesan cheese and enjoy!

*Sous Vide Spring Vegetables
Serves 4

1 pound (16 ounces/454 g) spring vegetables (asparagus, broccoli, peppers, summer squash) cut into bite sized pieces, peeled if necessary
Salt and pepper to taste
1 to 2 tablespoons (15 to 30 ml) butter (optional)
fresh or dried herbs of choice (optional)

1. Fill and preheat the water oven to 183F/83C.
2. Season the vegetables lightly with salt and pepper and herbs if desired.
3. Put the vegetables into a cooking pouch, add the butter, and vacuum seal.
4. Submerge (along with the rice) and cook for 40 minutes.
5. Open pouch, drain liquid, and serve or use in the risotto above.

Char Siu Vide

Char Siu VideCourtesy of Recipe Contest winner Mark Garetz (


  • 1 (approximately 1.5 pounds/ 685 g) pork tenderloin
  • 1 package NOH brand Char Siu marinade, dry
  • 1/4 cup (60 ml) honey



  1. Rinse the tenderloin and with paper towels, pat dry
  2. Shake the marinade packet well to thoroughly mix the contents.  Use dry; do not mix with liquid.
  3. Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well.  (Save the rest of the packet for a later use)
  4. Put the seasoned tenderloin into a cooking pouch and vacuum seal.
  5. Put the sealed pouch into the refrigerator to marinate for 12-24 hour.
  6. Fill and preheat the SousVide Supreme to 140F/ 60C.
  7. Submerge the cooking pouch in the water oven to cook for 4 hours.
  8. Heat a grill or grill pan to very hot or turn the broiler to high.
  9. Remove pouch from the water bath and the tenderloin from the pouch; Pat the meat dry with paper towels.
  10. Baste all sides with honey and char it on all sides on a very hot BBQ grill or under the broiler.
  11. After charring, baste the top surface again with honey and allow to cool slightly.
  12. Slice and service or use it in your favorite dish.


Herb Roasted Spring Lamb Loin

Courtesy of Chef Jason Wilson of Crush, Seattle, WAHerb Roasted Spring Lamb Loin
Serves 4


  • 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat
  • 2 tablespoons (28 g) Kosher salt
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 3 tablespoons (43 g) unsalted butter
  • 3 tablespoons (45 ml) rosemary leaves
  • 3 tablespoons (45 ml) marjoram leaves
  • ¼ cup (10 g) Italian (flat leaf) parsley
  • ¼ cup (10 g) mint leaves
  • 3 tablespoons (45 ml) chopped chives
  • 1 tablespoons (15 ml) ground fennel seed
  • 1 tablespoon (15 ml) orange zest, grated
  • 1 teaspoon (5 ml) ground cumin


  1. Fill and preheat SousVide Supreme to 135F/57C.
  2. Portion the lamb loins evenly into 5-ounce (140g) portions.
  3. In a skillet over medium high heat, sauté the portions until golden brown on all sides; remove to a rack to allow to cool.
  4. Blanche the herbs in salted boiling water. Arrest the cooking in an ice bath and wring dry. Chop the herbs well and blend with the olive oil and dried spices.
  5. Warm the butter with the salt and orange zest. Whisk the two fats (herbed oil and butter) together and pour over the lamb portions in a cooking pouch.
  6. Vacuum seal the loin portions and submerge in the water oven to cook for 25 minutes.
  7. Remove from the pouch and serve with an assortment of your favorite spring vegetables.

Classic Crème Brûlée

Serves 4 to 6


classic crème brûlée cooked sous vide

  • 2 cups (470 ml) heavy cream
  • 4 egg yolks
  • 1/4 cup (57 g) granulated sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • 3 tablespoons (45 ml) granulated or brown sugar (for finishing)



  1. To properly set the level of water:
    1. Raise the perforated bottom grill by placing it atop a baking rack.
    2. Select 4 to 6 ramekins or custard cups that will fit comfortably inside the water oven to cook your custard.
    3. Fill them with water and position them on the perforated grill.
    4. Fill the water oven with just enough water to come within ¼ to ½ inch (.65 to 1.25 cm) of the top of the ramekin.
    5. Remove ramekins, empty, and dry them well.
  2. Preheat the SousVide Supreme to 195°F /90.5°C.
  3. Generously butter the interior of the ramekins and set aside.
  4. Pour the cream into a pan over medium heat and cook, stirring occasionally until the mixture simmers, about 10 minutes.
  5. Meanwhile, put the egg yolks and sugar into a mixing bowl and beat them until light colored and frothy.
  6. Whisk 1/4 cup (50 ml) of the heated cream into the beaten yolks to temper them, so they do not scramble when cooked. Then, gradually whisk the remaining cream into the yolks.
  7. Pour the mixture through a fine sieve to remove any egg strands.
  8. Stir in the vanilla.
  9. Pour the mixture into the prepared ramekins, dividing evenly, and cover with foil.
  10. Set carefully into the water oven and cook for 1 ½ hours until custard has set. Centers should wiggle slightly when shaken, but not be soupy.
  11. Remove the ramekins from water bath and cool for 30 minutes, then refrigerate for at least 3-4 hours or overnight before serving.
  12. When ready to serve, sprinkle each serving with 1 teaspoon (5 ml) granulated sugar and caramelize with a kitchen torch or under a pre-heated broiler.


Chinn Chinn’s Asian Short Ribs

Courtesy of John Tsui (Chinn Chinn, Mattawan, MI)Chinn Chinn’s Asian Short Ribs


For the short ribs

  • 5 pounds (2.3 kg) short ribs trimmed of excess fat
  • 1 recipe dry rub (follows)
  • 1 recipe wet rub (follows)
  • 2 or 3 scallions, chopped for garnish

For the dry rub

  • 1/2 cup (120 g) salt
  • 1 cup (192 g) sugar
  • 2 tablespoons (30 ml) mild chili powder
  • 1 tablespoon (15 ml) cayenne pepper
  • 1 tablespoon (15 ml) ground cumin
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 tablespoon (15 ml) ground black pepper
  • 1 tablespoon (15 ml) ground ginger
  • 1 tablespoon (15 ml) Spanish paprika

For the wet rub

  • 1/2 cup (120 ml) soy sauce
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (120 ml) apple juice
  • 1/4 cup (80 g) chopped garlic (to taste)



  1. Rub short ribs with the dry rub mixture; cover and let sit, refrigerated, for up to 24 hours.
  2. When ready to cook, fill and preheat the SousVide Supreme to 142F/61C.
  3. Put the ribs into large (gallon/3.8 liter) cooking pouches and vacuum seal.
  4. Submerge in the water oven and cook for 48 hours.
  5. Once finished cooking, remove ribs from pouches (reserving juices if you want to make a quick sauce – see below.)
  6. Brush the ribs with wet rub (see recipe below), and sear on hot grill for about 1 minute per side, depending on the amount of char you would like.
  7. To make a quick sauce, simply pour the reserved juices from the cooking pouch into a small saucepan, bring to a boil, and reduce by a third. Set aside
  8. For serving, pour the sauce into a shallow bowl, arrange the short ribs on the sauce, top with some scallions, and serve.

Soy Sauce Chicken Sous Vide

Courtesy of Arthur Chang ( Sauce Chicken Sous Vide
Serves 4


  • 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.)



  1. Fill and preheat the SousVide Supreme or Demi to 148F/ 64.5C.
  2. In a large bowl, make a marinade by combining all ingredients, except chicken, stirring until the sugar is dissolved.
  3. For vacuum sealing:
    1. Put the chicken into a large (gallon/ 3.8 l) vacuum sealable pouch for sealing with a chamber vacuum sealer, pour the marinade over the chicken, and vacuum seal.
    2. Put the chicken into a large (gallon/3.8 l) zip closure cooking pouch, pour the marinade over the chicken, filling the cavity, and seal using the displacement method (Archimedes Principle).
  4. Submerge the pouch(es) in the water oven to cook for 5 hours (to ensure the whole chicken is well cooked.)
  5. Remove chicken from the water bath and let stand (in the pouch) for 10 minutes. (Meanwhile ready your large cutting board and heavy meat cleaver.)
  6. To cut the chicken up for the traditional presentation:
    1. Remove the chicken from the pouch, reserving some of the liquid for sauce.
    2. Separate the legs and wings from the body at the joints.
    3. Using you cleaver, CAREFULLY chop the legs and wings into small pieces, chopping right through the bones. (BE CAREFUL!)
    4. Separate the breasts from the backbone by cutting horizontally from the bottom of the chicken to the neck on either side with poultry shears.
    5. Cut down through the breastbone to separate the breasts and chop them into pieces with the cleaver.
  7. Strain the pouch juices into a sauce pan and warm over medium heat on the stove
  8. For plating, arrange dark meat on the serving platter, place the breast meat on top, drizzle on the sauce made from the pouch juices, and garnish with the scallions.