Tag Archives: sous vide condiment

Spring Pickling With SousVide Supreme

This spring we have a new trick up our sleeves! If you like pickling or you’re curious about the process, then you’ll be thrilled to try this timely technique with a SousVide Supreme. No need to wait 24-72 hours for your pickles to cure, you will have a delightfully crunchy pickle in as little as 25 minutes and at most in an hour. How you might ask? Our water oven gently infuses vegetables with brine that in turn creates a quick pickle. Tender vegetables, such as spring asparagus, infuse in just 10 minutes in the SousVide Supreme and radishes or … Read More

Strawberry Corn Relish

Makes about 3 cups INGREDIENTS 6 ripe strawberries, washed, trimmed and chopped 2 cups (450 g) corn kernels, fresh or frozen/thawed 1 tablespoon (14 g) butter 4 spring onions, trimmed and chopped 1 tablespoon (15 ml) champagne vinaigrette (commercially prepared or your own recipe) 1 teaspoon (5 ml) smoked sea salt   INSTRUCTIONS In a cast iron pan or other heavy skillet, over medium high heat, add the smoked sea salt, then the scallions and lightly sauté until the scallions are softened. Add the corn and continue to cook for 1 minute. Stir in the vinaigrette and transfer the mixture … Read More

Chermoula

Courtesy of Staff Blogger, Madeline Yields: 2-3 cups (16-24 oz/473-710 ml) We encourage you to take the time to toast the cumin seeds, as this extra step brings out the natural oils and adds a depth of flavor. A tip, toast more than you need and then store in a glass jar for future use, this comes in handy when crunched for time. INGREDIENTS 10 garlic cloves, peeled 1 teaspoon (5 ml) crushed red pepper 1 large bunch cilantro, stems and all 2 large bunches flat-leaf parsley, stems and all 3 tablespoons (45 ml) cumin seeds, toasted and ground 1 … Read More

Sous Vide Rhubarb Compote

Makes 1/2 cup (120 ml) INGREDIENTS Rhubarb stalks from 1 recipe Rhubarb Rose Syrup1 ounce (30 ml) Rhubarb Rose Syrup INSTRUCTIONS Put the cooked rhubarb and syrup into a blender or food processor fitted with a blade attachment and puree to as chunky or smooth a consistency as you desire. Store in an air-tight jar, in the refrigerator for up to 2 weeks. Stir it into yogurt, warm it slightly to pour over pistachio or vanilla ice-cream, place a dollop on panna cotta, use as a filling for hand-pies or add a bit to your next cheese plate.  

Carrot and Daikon Quick Pickle

Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar 1/2 cup (120 ml) warm water 1⁄2 pound carrots (228 g) peeled and cut into matchsticks 1 1/2 pounds daikon (228 g) peeled and cut into matchsticks   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the carrots and daikon into a small (quart/0.9 liter) zip-closure cooking pouch (or chamber vacuum pouch.) In a bowl, whisk together the salt, sugar, vinegar, and water and pour the mixture over the vegetables. Use the displacement … Read More

Creamy Spinach and Bacon Sauce

Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat. Serves 4 INGREDIENTS 8 ounces (225 g) frozen chopped spinach, cooked and drained 1/2 cup (4.2 fl oz/125 ml) half-and-half 2 slices bacon, chopped2 cloves garlic, put through a garlic press 1/4 cup (2 fl oz/60 ml) chicken broth 2 teaspoon (.3 oz/10 ml) white vinegar Salt and black pepper to taste Pinch freshly ground nutmeg   INSTRUCTIONS Put the cooked spinach and half-and-half in a blender and process … Read More

Lemon Aioli

INGREDIENTS 1 cup (240 ml) good quality, store-bought mayonnaise 1 teaspoon (5 ml) minced, roasted (jarred) garlic 2 tablespoons (30m l) fresh lemon juice 2 teaspoons (10 ml) grated lemon zest 2 tablespoons(30 ml) chopped fresh chives 2 tablespoons (30 ml) chopped fresh parsley   INSTRUCTIONS Combine the mayonnaise, garlic, lemon juice, lemon zest, chives, and parsley in a small bowl mixing until well blended. Season with cracked black pepper to taste. Refrigerate until ready to use.

Bill the Butcher’s Mustard Veloute

Courtesy of Michael Laroche (billthebutcher.com) (A traditional — not sous vide — recipe.) INGREDIENTS 6 cups (1.4 liters) chicken stock 2 tablespoons (56 g) butter 2 tablespoons (30 ml) flour 1 tablespoon (15 ml) stone ground mustard   INSTRUCTIONS In a saucepan over medium heat, heat stock to simmer. Over medium heat, melt butter in a saute pan and whisk in flour to form a roux. Whisking constantly, add the roux to the hot stock and simmer lightly to create a cream like consistency. Stir in the mustard.

Spring Rhubarb “Sweet & Sour”

Courtesy of Chef Damon Baehrel (www.damonbaehrel.com) Yield: Approximately 2 cups (16 ounces/ 455g) INGREDIENTS 2 ounces (60 ml) white grape juice 2 ounces (60 ml) white wine vinegar 1/4 cup (57 g) granulated turbinado sugar 1ounce (28.5 g) dried strawberries 1 teaspoon (5 ml) sea salt 8 stalks (about1 pound/455g) fresh rhubarb, unpeeled, cut into 4-inch (10 cm) pieces   INSTRUCTIONS Preheat the SousVide Supreme to 135F/57C. In a sauce pan over medium heat, combine grape juice, vinegar, sugar, dried strawberries, and salt. Bring the mixture to a light simmer (about 195F/90.5C), remove from heat, and chill completely in a … Read More

Sous Vide Crème Fraiche

Courtesy of Pam McKinstry (SVKitchen.com)Makes about 1 cup INGREDIENTS 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized) 2 tablespoons (30 ml) reduced fat buttermilk   INSTRUCTIONS Fill and preheat the SousVide Supreme to 95F /35C. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture. Immerse the jar in the water bath and cook 8 to 12 hours. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature. … Read More

Stovetop Giblet Gravy

Makes about 2 cups INGREDIENTS 2 tablespoons (60 ml) butter 2 tablespoons (60 ml) finely minced onion 1 cooked turkey liver, well minced 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) ground sage 1/4 teaspoon (1.3 ml) garlic powder 1/4 teaspoon (1.3 ml) onion powder 1/4 teaspoon (1.3 ml) black pepper 2 tablespoons (60 ml) Wondra Quick Mixing Flour (or plain flour) 2 cups (480 ml) chicken or turkey broth (use the broth from cooking the giblets if you have it.)   INSTRUCTIONS In a saucepan over medium heat, melt the butter and sauté the onion until translucent. Add … Read More

Orange Rosemary Infused Vinegar

Courtesy of Faith Keating INGREDIENTS 10 blood oranges (or 5 navel oranges) for zest 10 fresh rosemary springs 4 cups (.9 liters) white balsamic vinegar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153F/67C. Zest the oranges, being careful to use only the orange surface of the peel, and not the white inner layer. In a large (gallon 3.8 liter) zip-closure cooking pouch, combine the zest with the rosemary and vinegar, use Archimedes’ Principle to evacuate the air, and zip the pouch closed. Submerge in the water oven and cook for 2 to 3 hours. Strain the vinegar through cheesecloth or a fine mesh … Read More