Tag Archives: sharone hakman

Grilled Barbecue Sous Vide Chicken Pizza

Courtesy of Masterchef’s Sharone Hakman Serves 4 INGREDIENTS 2 chicken breast halves (boneless, skinless) diced into small bite-size pieces Salt and pepper to taste 2 tablespoons (30 ml) olive oil 1 small red onion, peeled thinly sliced 1 red pepper, cored and diced 2 rounds (8 inch/20cm) fresh pizza dough or flat bread 1-1/2 cups (12 ounces/360 ml) HAK’s Barbecue Sauce or your favorite sauce 1/3 cup (1.3 ounces/38g) mozzarella cheese, grated 1/3 cup (1.3 ounces/38g) Monterey jack cheese, grated 1/3 cup (1.3 ounces/38g) white cheddar cheese, grated 1 bunch cilantro, roughly chopped for finishing   INSTRUCTIONS Fill and preheat … Read More

Basic Sous Vide Chicken

From Episode 5 – Sous Vide Basics Cooking Video Series with Sharone Hakman  Serves 2 INGREDIENTS 2 (6 ounce/ 180 g each) boneless, skinless chicken breasts 1 Garlic Herb Seasoning Sheet (or your favorite seasoning blend) Salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Season one side of the chicken breasts with salt and pepper. Cut the Seasoning Sheet in half and position one-half sheet on the unsalted side of each breast (or lightly sprinkle the surface with your favorite seasoning blend for poultry). Put the breasts into small (quart/ 0.9 liter) cooking pouch and vacuum seal. … Read More

Basic Sous Vide Salmon

From Episode 4 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounce/240 g) salmon fillets, pin-bones removed 2 teaspoons (10 ml) lemon zest salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to your preferred degree of doneness for fish (116F/47C rare; 126F/52C medium rare; 140F/60C medium.) Sprinkle salmon fillets with lemon zest, salt and pepper. Put fillets into a small (quart/0.9 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 15 to 30 minutes. Remove from pouch and serve.

Sous Vide BBQ Ribs Video

Cook like a Master Chef at Your Next Backyard Bash With the SousVide Supreme as his secret weapon, take a look at how Sharone Hakman prepares BBQ ribs that are fall-off-the-bone tender. Learn just how easy it is to do, all while enjoying the company of your guests instead of sweating over a grill! Be sure to watch all 8 episodes of our Sous Vide Cooking Video Series!

Sous Vide Recipes at International Housewares Show

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

Eat in for the Holidays with MasterChef’s Sharone Hakman

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

Sharone, SousVide Supreme, and the BlogHER Conference

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

Master Chef’s Sharone Hakman masters the SousVide Supreme Vacuum Sealer

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