At the SousVide Supreme blog, we spend much of our free time surfing the web for blogs and articles about sous vide cooking (we’re a little single-minded, what can we say?). Since we love to share, here are some recent sous vide-related highlights from around the web: The Secret to Sous Vide Cookery – If you’re still unclear on the specifics of sous vide cooking, or if you just want a quick and concise article to send to friends who still think that sous vide’s “just boiling meat,” this is a great overview of the technique. Beef Short Ribs With … Read More

Between settling back into the school year routine and trying to decide how to best incorporate all the new shows into your DVR schedule, fall tends to be extraordinarily busy. With a packed schedule and seemingly endless obligations, the prospect of preparing dinner every night can become a burden. If you read Michelle’s featured guest post from September, you can probably guess that this is not heading toward advice on the best ways to order take out.   Planning dinner days in advance can feel as overwhelming as having nothing planned at all, so we’ve created a guide with recipes … Read More

Check out our sponsors which specializes in pubg hacks to provide pubg esp,wallhack,aimbot etc for free. If you want to vacuum seal liquids or liquid-rich foods for sous vide cooking, such as stews, soups, scrambled eggs or risotto, the SousVide Supreme zip pouches are the perfect solution. Watch this video to see how to do it! To remove the air and seal the zip pouches, you can use the Archimedes principle to get the job done. The Archimedes principle tells us that any object completely or partially submerged in a fluid is buoyed up by a force equal to the … Read More

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!

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

Every March, the world of housewares suppliers, manufacturers, and retailers gathers together to strut their stuff. This year’s show was the SousVide Supreme’s second trip to this mammoth event and since our last visit, my how the SousVide Supreme family of products has grown. The single model water oven (our award winning original SousVide Supreme SVS10L) a suction vacuum sealer, and quart and gallon vacuum pouches at last year’s show were joined at this year’s show by the SousVide Supreme Demi water oven in five fun colors, the SousVide Supreme for the Home Cook cookbook; a new series of 5 … Read More

Gourmet Cooking Made Countertop Easy! Elite chefs have known for decades that sous vide cooking offers the most reliable method for producing perfectly cooked foods with ease, but the cost was prohibitive.  The SousVide Supreme has made the process available and affordable for both the gourmet home cook and the restaurant chef. Take a look, as Chef Jason Wilson owner and executive chef of the acclaimed restaurant, Crush, in Seattle, Washington describes the difference having the SousVide Supreme has made in his restaurant. Featured Sous Vide Recipe For a gourmet twist on sous vide vegetables, Chef Jason Wilson treats us … 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

Courtesy of Chef Richard Blais INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced fresh red Thai chile 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing)   INSTRUCTIONS Preheat the SousVide Supreme to 143F/ 62C. In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning. Add chicken breasts to the … Read More