Serves 1 to 4 Time: Up to 4 hours Ingredients: 1 to 4 tender steaks (rib eye or filet mignon) 1 to 2 inches (2.5 to 5 cm) thick coarse salt freshly ground black pepper garlic powder 1 tablespoon (15 ml) bacon grease (rendered bacon fat) or unsalted butter (optional) Preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) Sprinkle both sides of each steak lightly with salt, pepper, and garlic powder. Put each steak into a suitably sized food-grade pouch and vacuum seal. Though no fat is necessary, if … Read More
Flavored syrups for specialty coffees, sodas, or shakes and infused alcohols for making retro cocktails are all the rage. In the SousVide Supreme, the process takes only hours to make your own infused alcohols and syrups. Almost any fruit can be used to make delicious syrup and many fruits, herbs, spices, and even peppers can be used to flavor alcohol. Here are some recipes to try out. Perfect for the holiday season – as gifts or for entertaining! Earl Grey MarTEAni Makes one cocktail Ingredients: 1-1/2 ounces (45 ml) Earl Grey-Infused Gin (recipe follows) 3/4 ounce (22.5 ml) lemon juice … Read More
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)
There are a fantastic series of charts posted by Dave Arnold of The French Culinary Institute in New York, which are available for download, in addition to an in depth look at low temperature Sous Vide cooking for all those not familiar with the technique. This is a valuable resource, especially to those food lovers that want a visual reference point for learning. This link will take you to the Cooking Issues site, where there’s a wealth of information ranging from what steaks look like after cooked sous vide at various temperatures, to USDA food safety charts.
The SousVide Supreme is perfect for the foodie with even the most chaotic schedule. Check out what New York Daily News columnist, working mother, wife, Brooke Parkhurst had to say about bringing the SousVide Supreme home with her. Brooke’s NY Daily News Column