Tag Archives: precision cooking

Sorrel (Hibsicus) Punch (Jamaican Christmas Punch)

Makes about 1 ½ quarts (1.4 liters) INGREDIENTS 2 cups (70 g) dried sorrel (hibiscus flowers) ¼ cup (57 g) fresh minced ginger root 1 tablespoon (7 g) whole allspice berries 1 cup (190 g) castor sugar 4 cups (0.9 liters) water DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 30 minutes. Remove and quick chill, submerged in ice water (half ice/half … Read More

Oil-poached Fish (Italian Christmas Dish)

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 Traditional fare for the Italian celebration of the Night of the Seven Fishes. INGREDIENTS For the tomato salsa 3 plum tomatoes, about 1-¼ cups (200g), sliced 1 clove garlic, peeled and crushed 1 teaspoon (5ml) olive oil 1 teaspoon (5ml) balsamic vinegar 1/4 teaspoon (1.2ml) smoked paprika Salt and pepper, to taste For the olive and peppers 1 small onion, peeled and diced 1/3 cup (50g) sliced black olives 1 teaspoon (5ml) finely chopped fresh rosemary 1/3 cup (40g) chopped roasted red peppers (jarred is fine) Pinch red pepper flakes Salt … Read More

Panforte (Italian Christmas Cake)

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Ingredients 2 cups (340 g) hazelnuts, dry roasted, skinned, and chopped 2 cups (450 g) candied fruit ¼ teaspoon (1.25 ml) ground cloves ¼ teaspoon (1.25 ml) ground nutmeg ½ teaspoon (2.5 ml) ground cinnamon ¾ cup (95 g) all-purpose flour ¼ teaspoon (1.25 ml) sea salt 2/3 cup (126 g) sugar 2/3 cup (160 ml) honey 2 tablespoons (28 g) butter 2 tablespoons (32 g) powdered sugar Directions Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least … Read More

Wagyu Beef Tenderloin and Green Beans

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu.  Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer) INGREDIENTS 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick salt and pepper to taste 2 sprigs fresh rosemary, divided use 1 recipe sous vide cooked Green Beans with Bacon (in their pouch) 1 tablespoon (15 ml) high-smoke point vegetable oil 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 130F/54.5 C. Season the filets with salt and pepper and put them into … Read More

Nikujaga 肉じゃが (Japanese Meat-Potato Dish) Sous Vide

Courtesy of Chika Machida Serves 2 INGREDIENTS 1/2 pound (450 g) thin-sliced ‘sukiyaki-style’ beef short rib 2 tablespoons (30 ml) cooking oil 1 medium to large onion, peeled and sliced 3 medium yukon gold potatoes, peeled and cut into wedges 2 to 3 large carrots, peeled and cut into rounds 5 fresh shiitake mushrooms, halved or sliced 1 package shirataki noodles, rinsed and cut as desired 1/2 cup (120 ml) sake 2 1/2 cups (600 ml) dashi (or stock of your choice) 2 tablespoons (30 ml) soy sauce 1 tablespoons (15 ml) sugar For the meat marinade 4 tablespoons (60 … Read More

Venison with Golden Beets and Elderflowers

Courtesy of Hank Shaw (Hunter Angler Gardener Cook) Serves 4 INGREDIENTS 4 venison shanks (or lamb shanks) salt to taste 1 cup (50 g) ramp leaves (or the green part of scallions/green onions) Kosher salt 1/4 cup (56 g) lard or butter For the beets and sauce 1 large golden beet, well-scrubbed and trimmed 12 to 20 small (ping-pong ball size) golden beets, well scrubbed and trimmed salt to taste 1 to 3 tablespoons (15 to 45 ml) malt vinegar 1/2 cup (120 ml) elderflower syrup (available online) For garnish 1 large cluster elderflowers, removed from stems (or you may substitute … Read More