Tag Archives: healthy cooking

10 Great Reasons to get a SousVide Supreme

Sous vide … You’ve heard it mentioned on cooking shows and you suspect your favorite steak restaurant has been cooking sous vide behind those closed kitchen doors. Perhaps you are tempted to try this whole sous vide thing out for yourself. So, if you are on the fence and toying with the idea of buying a SousVide Supreme, here are just a few reasons why your home needs one. 1. The SousVide Supreme makes incredible, perfectly cooked food. The SousVide Supreme allows you to cook at a very precise temperature, making it virtually impossible to overcook or undercook your food. Conventional … Read More

4 Resolutions Made Easier With Sous Vide

We’re a little over a week into 2013, and we’re starting to remember why several of our resolutions gave us a bout of déjà vu: we made many of these same resolutions a year ago. As it turns out, resolutions are really hard to keep. This year, resolve to stick to your resolutions with the help of sous vide cooking. Although the SousVide Supreme can’t help you with every resolution (it will not stop me from checking emails at stoplights), it can be immensely helpful when it comes to kitchen-related resolutions. Here are a few of our suggestions: 1. If … Read More

Featured Guest: Nom Nom Paleo Pork Tenderloin

Keeping in line with our September meal planning theme, we thought it would be a perfect fit to get a busy working mom’s perspective on how she uses SousVide Supreme to make her meal planning easier and healthier. For more on Michelle, you can read her blog Nom Nom Paleo. I wear many hats as a wife, mom, full-time night shift worker, and daily Paleo food blogger. But no matter how hectic life gets, we always eat a healthy and tasty home-cooked dinner together as a family. This wasn’t always the case; just a few years ago, I made a … Read More

Fresh Green Peas

Courtesy of Chef Richard Blais Serves 4 Ingredients 1 pound (450 g) fresh green peas 1 tablespoon (15 ml) olive oil coarse salt to taste black pepper to taste 1 lemon, for zest only 1/4 teaspoon (1.25 ml) garlic powder Instructions Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch, evacuate as much air as possible, and seal. Submerge the pouch and cook for 45 minutes. Delicious straight from the pouch!

Sur La Table Chef Renee Gabbett demonstrates how to prepare Sous Vide Poached Salmon on WGN Chicago

Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)