Cajun Chicken Sous Vide
Serves 1 to 4 INGREDIENTS 1 to 4 boneless, skinless chicken breasts or thighs 1 to 4 tablespoons (15 to 60 g) unsalted butter, softened …
Duck Breast with Hot Pepper Soy Glaze
Serves 6 INGREDIENTS 6 duck breasts Salt to taste Black pepper to taste 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) chicken broth …
Maine Lobster Tail
Serves 2 Time 45 Minutes INGREDIENTS For the lobsters 2 Maine lobster tails, about 1-1/2 pounds (0.7 kg) each, uncooked Salt to taste White pepper …
Olive Oil Poached Salmon with Roasted Ruby Beets
Courtesy of Sur La Table Serves 4 INGREDIENTS 4 salmon fillets, about 6 ounces (170 g) each, skinned 8 tablespoons (120 ml) extra-virgin olive oil, …
Spiced Whole Apples
Serves 4 Time 1 ½ hours INGREDIENTS 4 small tart apples, peeled and cored 4 tablespoons (60 g) unsalted butter, softened 1 lemon, juice and …
Fudge Brownies
Courtesy of Chef Richard Blais Serves: 4 Time 1 ½ hours INGREDIENTS 2 egg yolks 1/2 cup (125 ml) butter 1 cup (250 ml) sugar …
Poached Fruit
Courtesy of Sur La Table Serves 2 Time 25 minutes INGREDIENTS ½ cup (120 ml) white grape juice or dry white wine ½ cup (120 …
Sous Vide Infused Alcohols & Syrups
Flavored syrups for specialty coffees, sodas, or shakes and infused alcohols for making retro cocktails are all the rage. In the SousVide Supreme, the process …
Sous Vide Turkey
Serves 8 or more INGREDIENTS 1 whole (10 to 14 pound) turkey, fresh or thawed 1 ½ cups (320 grams) kosher salt 1 tablespoon (15 …
Easy Eggnog
Makes about 12 servings INGREDIENTS 12 large fresh eggs 1 quart/1 liter whole milk 1 cup/200 grams superfine or powdered sugar, divided use 2 cups/500 …
Eggnog Crème Brulee
Time: 1 ½ hours Temperature: 195F/ 90.5C Serves: 6 to 8 INGREDIENTS 2 cups (470 ml) commercially prepared eggnog 4 egg yolks 1/4 cup (57 …
Chicken Curry
Courtesy of Tony Fong Serves 2 INGREDIENTS 2 chicken breasts (on bone, with skin*) Coarse salt to taste White pepper to taste 2 tablespoons (30 …
Pumpkin Crème Brulée
Serves 6 to 8 INGREDIENTS 1 to 2 tablespoons (.5 oz/15 g to 1 oz/30 g) unsalted butter (for greasing ramekins) 8 whole eggs 2 …
Richard Blais fetes Food Fete NY crowd with melted pork jowl
Recently Chef Richard Blais treated the crowd at NYC’s Food Fete to one of his latest sous vide delicacies: Melted Pork Jowl with Homemade SousVide …
Tame That Salmon!
As this New Yorker cartoon suggests, this fish is worth waiting for! (Fortunately, as sous vide cooking times go, it’s not much of a wait.)
Salmon with Cucumber Dill Sauce
Courtesy of Douglas Baldwin Serves 4 Time 50 minutes INGREDIENTS For the salmon fillets 1 ½ pounds (0.7 kg) skinless salmon fillets 2 tablespoons (30 …
Scallops Sous Vide
Courtesy of Douglas Baldwin Serves 4 Time 40 minutes INGREDIENTS 1 ½ pounds (0.7 kg) large fresh scallops (diver caught) 2-3 tablespoons (30 to 40 …
Pan-Seared Chicken Breast
Courtesy of Douglas Baldwin Time: 2 hours Serves: 4 INGREDIENTS 4 (6 ounce/170 g) boneless, skinless chicken breasts 2 to 3 tablespoons (30 to 40 …
Hardboiled Eggs Sous Vide
These eggs are not particularly time dependent and can be left for up to a couple of hours without significant loss of quality. Makes up …
Chicken with Sun Dried Tomato Vinaigrette
As the weather warms up, and the sun shines longer, our taste buds start craving foods inspired by the outdoors. This Sous Vide Chicken Recipe …