Ever tried to cook a whole chicken or game bird sous vide only to have the vacuum pouch bob like a cork in the water bath? Whole chickens, ducks, or game hens will float, because without a chamber vacuum sealer, it’s not possible to completely evacuate the air in the cavity. The residual air makes it impossible to successfully submerge the bird in the water oven and that can lead to uneven cooking of the meat. Here’s a tip to achieve even cooking and easy vacuum sealing of whole poultry: flatten the birds using a technique called spatchcocking. Here are … Read More

Sous vide cooking is fast becoming a global phenomenon, with the SousVide Supreme now available throughout the US, Europe, and the UK, but also now in markets as diverse as Australia, Malaysia, Singapore, Russia, Israel, and Scandinavia. The widespread adoption of the technique is creating fans among cooks of every skill level worldwide. One is UK photographer (and prolific food blogger) John Loydall, whose fabulous food photographs caught our eye. They are simply food porn at its finest. Since he isn’t a chef by trade–and therefore a lot like the rest of us–we were curious about what drew him to … Read More

SVS: Welcome, Whitney, back to the SousVide Supreme pages. We always enjoy having you back for a chat. For our readers who may not be aware, you were the very first MasterChef winner in 2010. What led you to the culinary world? WM: I have always been passionate about cooking, since I was a child. My dream was to have a career in the culinary field. I feel so blessed to have won Fox’s Masterchef program, which has helped to launch my career. SVS: What is your most vivid memory of the show? WM: My most vivid memory would have … Read More

We recently had the chance to talk to Chef James Briscione (Institute of Culinary Education in New York) about his experience with sous vide cooking (and our humble machine in particular.) He’ll be teaching classes featuring sous vide cooking at the Institute in New York City this summer for aspiring chefs and even one recreational cooking classes for us foodies. In it, Chef Briscione will take students through the ins and outs of this precise cooking method and help them understand how to get flavors and textures out of food they maybe never have thought possible. Foods prepared will include: … Read More

Longing for something light, but savory, that won’t heat up the house in the hot weather? Try this delicious recipe for Udon with 36-hour Pork Belly, brought to us courtesy of the culinary genius of Stephane Lemagnen of the Zen Can Cook blog. The belly cooks for 3 days–yes, 3 days–but unlike traditional cooking methods, the SousVide Supreme won’t heat up the kitchen doing it! The water oven rapidly heats up and then maintains hour after hour and even day after day using no more energy than a 60 watt light bulb. It’s the most energy efficient way to cook, … Read More

From the first card you made for her in kindergarten (the one with the heart snipped out of construction paper with your blunt-nosed scissors and glued on with Elmer’s school paste) nothing says ‘I Love You, Mom!’ quite like something you make yourself. Anyone, after all, can phone the florist or make a brunch reservation, but those can’t hold a candle to something you hand-crafted with love especially for her. So this year, treat Mom to something delightful, delicious, and delovely. The gift that keeps on giving: a hand-crafted sous-vide-infused cordial or syrup. The method is simplicity itself. How to … Read More

If you’ve ever searched for sous vide recipes, sous vide cooking times and temperatures, or sous vide cooking tips, odds are you’ve been directed to Jason Logsdon’s CookingSousVide.com. He took time out of his busy schedule of writing about all things sous vide to speak with us about all things sous vide. What sparked your interest in sous vide cooking? The first time I really remember cooking was when my mom decided to go to graduate school and my dad and I had to do our part by making the meals. Since then I’ve always enjoyed cooking and once I … Read More

Chef Jason Wilson is a James Beard Award Winner and the owner of Seattle’s Crush restaurant. He is also a devoted SousVide Supreme user. After interviewing him a year ago at his restaurant (as seen in this video), we had the pleasure of speaking with him again last week about how he’s using his SousVide Supreme in the restaurant and at home. You mentioned in your video interview that you had started with a sous vide chicken breast – that your goal was to get a good, moist  chicken breast. Had you tried to accomplish any sous vide cooking before … Read More

  Dishes Golden Roasted Turkey (sous vide and traditional broiler) Moist and Savory Stuffing (see Holiday Cookbook or Feast Cookbook for sous vide recipe) Boursin Mashed Potatoes (sous vide and blender) Giblet Gravy (stove top, or store-bought) Candied Sweet Potatoes (sous vide) Green Bean Casserole (sous vide) Cranberry Sauce or Relish, store bought, make your own, or try our sous vide cranberry sauce recipe Crusty rolls, store bought or make your own (traditional oven) Pumpkin Pie, store bought or make your own (traditional oven) The Plan At least 1 week ahead: Purchase the turkey (if frozen defrost in the refrigerator for 2 to … Read More

Use this grocery shopping list in conjunction with our Stress-Free Thanksgiving Guide. Turkey Ask the butcher to remove the breasts and leg quarters if you’d prefer Produce Celery Fresh Cranberries Green Beans Green Bell Peppers Onions Orange Potatoes Shallot Sweet Potatoes Ginger Root, Fresh Dairy Case Boursin Cheese Butter Eggs Ready Bake Rolls Whipping Cream Pantry/Staples Black Pepper Cayenne Pepper Kosher Salt Cinnammon Ground Cloves Garlic Powder Onion Powder Poultry Seasoning Sugar, granulated and brown Wondra Quick Mixing Flour or Plain Flour Ground Corn Meal Durkee French Fried Onions Chicken Broth Cream of Mushroom Soup Panko Bread Crumbs Prepared Cranberry … Read More

Tips and Tricks for Optimal Sealing of All Foods Allow ample room at the top of the pouch; do not overfill. Position food evenly in the pouch, in a single layer, if possible. Raise the lid and slip the open pouch ends under the pouch tabs. Set your sealing preferences – select: Speed – NORMAL for most foods, GENTLE for delicate foods Food type – DRY for most foods, MOIST for juicier foods. Close the lid and press down firmly with both palms until the lid lock ‘clicks; thevacuum should begins automatically. If the pouch does not collapse around the … Read More

You have probably heard it all before: it’s French for under vacuum. It’s pronounced soo-veed. It was pioneered in France. It’s favored by gourmet chefs the world over. You’ve seen the glamor shots of raw foods vacuum-sealed in appealing arrangements. You’ve marveled at the edge-to-edge medium rare steaks lovingly photographed on food blogs. But the question still lingers: what is sous vide cooking? What is sous vide cooking? Funny you should ask; we just so happen to have a video featuring co-founder Dr. Michael Eades explaining that very thing. Dinner That Waits Up For You One of the most convenient … Read More