Smoking and Sous Vide: The Great Debate

Among the many benefits of cooking foods sous vide and finishing on the grill–flavor, tenderness, convenience, enjoying your own party–one missing ingredient for serious barbecue devotees is the deep smoky flavor in barbecued foods when they visit the grill only for a quick surface sear. We’re fans of smoky goodness, too, so we were determined to find a way (or ways) that we could impart the complex flavors of smoke to sous vide cooked meats and fish, but not wind up with an overcooked end product. We didn’t want to undermine the whole point of sous vide perfection in these … Read More

Beer Making, Sous Vide Style

We’re always on the lookout for novel and interesting ways to use our SousVide Supreme water ovens, so a recent article by Christopher Staten in Draft Magazine detailing a sous vide technique for making beer did not go unnoticed! Needless to say, we were maximally intrigued. So we reached out to the author, who kindly put us in touch with the man whose magic he’d chronicled, Karlos Knott, the head brewer at Bayou Teche Brewery. (Their Cajun brewery is situated on the family farm in Acadiana and was named by Southern Living magazine as the best brewery in Louisiana.) In a … Read More

Asparagus and Feta Flan

In hot, summery weather, I always crave meals that are both light and tasty. This recipe for a summer flan is perfect as a simple lunch, served with a fresh green salad.  It’s essentially a quiche without  the pastry, so it’s ideal if you are gluten-free or just trying to cut down on wheat. I cook these flans in my SousVide Supreme, using the water oven as a bain marie. By cooking the flans this way, I know the eggs will be cooked to perfection and will have a light and delicate consistency. These delicious flans are  simply made with … Read More

Fresh Peach Ice-cream

There are no strange additives, artificial sweeteners or crazy colorings in this ice-cream. It’s simply some home-made custard, fresh juicy peaches, a little lemon juice and sugar. This ice-cream has the pure taste of peaches and cream, and it tastes utterly divine. When you have a glut of peaches in the summer, there is no better dessert to make. I made this peach ice-cream recently and we devoured it all in a week. It’s delicious served with fresh peaches, or sweet summer berries. I made the custard in my SousVide Supreme and it was the perfect base for this peach … Read More

Vegetable Confit Sous Vide

This week I made vegetables confit in my SousVide Supreme, and they were an absolute hit. I cooked pearl onions, mini peppers and garlic. They were incredibly sweet, succulent and intensely flavored. The vegetables retained their shape beautifully, while still being perfectly cooked. Cooking confit means to cook in oil and it’s one of the oldest methods there is to preserve food. Most people associate confit with meat, such as duck confit.  However, vegetables are equally delicious when cooked confit. The exact temperature control of the SousVide Supreme allows me to cook the vegetables slowly at a precise temperature to … Read More

Infusing Oils With SousVide Supreme

This summer preserve the sunshine with SousVide Supreme by infusing olive oil with your favorite herbs and spices. Instantly add a burst of flavor to your meals by drizzling sous-vide-infused oil over risotto, meat, fish, poultry, vegetables or fresh berries. A SousVide Supreme water oven is the perfect tool for infusions because it injects full flavor into the oil in just a few hours, as opposed to having to let the mixture sit for several days at room temperature or altering the flavor of the olive oil by heating too vigorously on a traditional stove-top. In just three short hours you will … Read More

Moroccan Spiced Turkey Burgers

Barbecue season is nearly upon us, and I thought I would experiment with some different flavored sous vide hamburgers.  Turkey burgers are a lot healthier than traditional beef burgers, but they are so often dry and tasteless. The beauty of cooking a turkey burger in a SousVide Supreme is that it will be cooked to perfection and stay moist and tender. I experimented with different spices and herbs and finally came up with this Moroccan turkey burger. I mixed ground turkey meat with some cumin, coriander, paprika, garlic, and parsley and shaped it into patties using chefs’ rings. The chef ring gives … Read More

Mini Lemon Cheesecakes Sous Vide

Tangy lemon cheesecake is one of my all-time favorite desserts. It’s always so light and refreshing after a big meal. I personally like lemon cheesecakes to taste strongly citrusy and zesty, so you can really taste that lemon flavor. I have never tried cheesecake in my SousVide Supreme and I was interested to see how it would taste. I followed my usual recipe for cheesecake, and made them in 6 individual ramekins. It was very straightforward and simple to put together. I placed the ramekins on a baking rack in the water oven and cooked them slowly—just as you would in … Read More

Chocolate and Peanut Butter Easter Bonbons

Luxury chocolate bonbons are a real treat. One of the main reasons that chocolate truffles taste so good is because professional chocolatiers use chocolate that is properly tempered. You can recognize chocolate that is tempered as it will make that distinctive snap when you bite into it. Tempered chocolate is also smooth and has a beautiful glossy finish. So, to make good quality chocolate bonbons at home, you really need to temper the chocolate first.  Tempering chocolate can be a tricky business, but the SousVide Supreme and its exact temperature control is a huge help when making tempered chocolate at home. … Read More

Spring Sunchokes

Sunchokes, also named Jerusalem artichokes, are not artichokes nor are they from Jerusalem. Native to North America, this tuber looks like a cross between a potato and ginger root. It is the root of a tall, perennial sunflower and can be eaten raw or cooked. When cooked it has a sweet and nutty artichoke-like flavor; when eaten raw it is crisp and akin to a water chestnut. This vegetable can be a bit finicky to cook, if left unattended, as it changes in texture quickly: one minute it’s firm and the next minute you’ll have a bowl of mush. Fear … Read More

Spring Pickling With SousVide Supreme

This spring we have a new trick up our sleeves! If you like pickling or you’re curious about the process, then you’ll be thrilled to try this timely technique with a SousVide Supreme. No need to wait 24-72 hours for your pickles to cure, you will have a delightfully crunchy pickle in as little as 25 minutes and at most in an hour. How you might ask? Our water oven gently infuses vegetables with brine that in turn creates a quick pickle. Tender vegetables, such as spring asparagus, infuse in just 10 minutes in the SousVide Supreme and radishes or … Read More

Sticky Toffee Pudding

Old fashioned sticky toffee pudding is a very classic British dessert. It’s rich, sticky, delicious and leaving you wanting more.. It’s best served warm, smothered with hot buttery toffee sauce. The pudding itself can be baked or steamed and is composed of a cake batter made with dates. When I think of decadent desserts, dates are not something that usually comes to mind; however, when dates are cooked slowly, they take on a sweet almost caramel flavor. So, while this pudding isn’t exactly health food, the dates do add some good nutritional value – just a little something to ease … Read More