If on New Year’s Eve, with its rich food and drink, honking horns, and confetti streamers, we bid a last hurrah to the old year, then New Year’s Day is the polar opposite: a day devoted to setting a new tone for the year to come. After a night of revelry, everybody could use a little peace, quiet, and simplicity to let them ease into the new year. And we think good nutrition (and maybe a hair of the dog) is just the ticket to dispel the hangover of the indulgences of the night (or week) before. Some quality protein … Read More

If the hustle and bustle of last minute holiday shopping, baking, wrapping, and shipping has left you so frazzled you’ve been opting for dinner from the drive through lane, let the SousVide Supreme lend a hand! While you’re out hustling and bustling, the SousVide Supreme quietly cooks your food to perfection and has it waiting for you when you arrive! We asked stand out MasterChef contestant, Sharone Hakman to share with us a few of his secrets for keeping things simple and home cooked during the holidays.  He was happy to oblige with a pair of ultra simple (but ultra … Read More

Nothing says ‘It’s Christmas’ quite like eggnog.  The quintessential holiday drink begins showing up in carton form in grocery stores even before Thanksgiving nowadays. And while it’s easy to just pick up a carton of it, it’s also easy to make in the SousVide Supreme or Demi.  And you don’t even have to stir it! Here’s a quick recipe for a fantastic Easy Eggnog (which you can spike with a cup or more of bourbon and/or brandy or not at your pleasure) that’s made right in the cooking pouch.  It’s just one of the scrumptious recipes from the Sous Vide Holiday … Read More

There’s nothing so meaty and luscious as a chunk of American Bison and likewise nothing so easy to overcook and make tough.  Bison isn’t just ‘wooly beef’ and it can’t (or at least shouldn’t) be handled the same way as beef in cooking, particularly when it comes to aggressive high temperature traditional culinary techniques, such as roasting and grilling. Ah, but with the gentle precision of sous vide, anyone can bring out the best in bison–tender and juicy, even when cooked rare or medium rare–without fail! If you are a lover of this All American, deeply flavorful red meat, check … Read More

Every family has its favorite recipe.  In fact, every person in a family will have an opinion.  Some prefer fresh Cranberry Relish (uncooked); others want cooked sauce, but from scratch; still others (inexplicably, but honestly) prefer the jellied stuff from a can. If you are in the camp who wants a made-from-fresh-cranberries sauce with a tart flavor and pleasing texture, take a tip from Salty Seattle, who compared a traditional stove top cooked cranberry sauce to a sous vide cooked cranberry sauce (and for good measure with a commercial slice it up canned cranberry sauce as her control.)  Which was … Read More

What to do with all the left over turkey?  Sous vide turkey is simply too delicious not to use up!  Here’s a recipe for a delicious risotto that will make sublime use of the leftovers. Turkey and Wild Mushroom Risotto Serves 6 as a main dish; 8 or more as a first course Ingredients 6 cups (1.5 liters) turkey stock or chicken stock (add salt, pepper, and poultry seasoning to taste) 3 tablespoons (45 ml) olive oil 1/2 small onion, peeled and diced 8 ounces (240 grams) fresh wild mushrooms, chopped 16 ounces (480 grams) leftover sous vide cooked turkey … Read More

Check out this video of Chef Richard Blais cooking sous vide steak and eggs at a recent Bloomie’s demo and tasting in Chicago. He’ll be back at it, demonstrating sous vide cooking at these Bloomingdale’s locations: New York City November 20, 2010 from 1 pm to 4 pm 1000 3rd Avenue New York, NY 10022 San Francisco – November 27, 2010 from 1 to 4 pm 845 Market St. San Francisco, CA 94103 If you’re in the area, come on down!

Doing the holiday bird sous vide is the ultimate in effortless cooking and transforms what can be (and often is) dry and stringy breast meat into something quite sublime. We’ve posted on the wonders of sous vide turkey before and we included our favorite recipe for sous vide turkey in the newly released Sous Vide Holiday cookbook, along with sous vide recipes for all the traditional trimmings. A recent post on the inuyaki blog took a slightly different take on it (see his photo, above) in a preparation a bit Deep South with an Asian twist and then making turkey … Read More

Although what sous vide cooking does for meat, poultry, or fish is the stuff of legend, elevating the ordinary to the sublime, you might be surprised at what it can do for a humble vegetable. One of the benefits of sous vide cooking is that it amplifies the natural flavors in foods, so beets taste beetier and carrots more like carrots. This gentle and precise method brings out the best in whatever goes in the bag. Another bonus of this technique is the ability to fully cook vegetables without turning them to mush. The result is not so much a … Read More

October 8 was the scene in San Francisco as Master Chef’s Sharone Hakman treated the 250-plus BlogHER conference attendees to a luscious short rib and golden beet appetizer. The hunky food tv celeb asked us to share his recipe with the sous vide faithful, so we could all enjoy a taste of what was on the menu. We’re happy to oblige! Sharone Hakman’s Porcini Encrusted Braised Short Ribs with Golden Beets and Pearl Onions Time: 48 Hours Serves: 8-10 1 pound (0.45 kg) of trimmed boneless short ribs 2 packages (1 ounce/ 30 g each) dried porcini mushrooms 4 whole … Read More

At SousVide Supreme, our philosophy is that making great food should not be difficult or require hours and hours of your time. In fact, it’s our goal to make the entire culinary experience easy, convenient, and foolproof–something so simple anyone who can push a button can do it! We’re proud that our simple technique is inspiring cooks in all shapes and sizes, from young to old, novice to professional to explore the delights of sous vide cooking! Take a look as aspiring young chef Tyler Whitman demonstrates the push-button simplicity of vacuum sealing. If Tyler can do it, so can … Read More

Although he had a little trouble using the suction vacuum-sealer on Episode 6 of Fox’s Master Chef series, Sharone Hakman has studied up and will demonstrate his sous vide vacuum-sealing prowess at the BlogHER conference October 8 in San Francisco! Take a look at his clock-ticking, vacuum-sealing struggle in this video clip from the Master Chef Season 1, Episode 6… The pressure of the chef competition must have really been great, because nothing could be simpler to operate than a SousVide Supreme Vacuum Sealer.  Yet, under the gun, both Sharrone and even Chef Gordon Ramsey somehow missed the obvious: the … Read More