Tag Archives: sous vide cooking

Pork Chops Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 4 INGREDIENTS 4 bone-in pork chops Salt and pepper to taste 4 sprigs fresh thyme, finely chopped 1 lemon sliced Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to 138F/59C. Season the pork chops with salt, pepper, and finely chopped fresh thyme. Drizzle on a bit of olive oil and put 1 or 2 chops into a cooking pouch with fresh lemon slices. Vacuum seal each pouch, submerge in the water oven, and cook for 6 hours. Remove chop(s) from the pouch, pat dry, and sear the surface … Read More

Udon with 36-hour Pork Belly

Courtesy of Stephane Lemagnen (zencancook.com) Serves 6 INGREDIENTS For the sous vide pork belly 2 pounds (0.9 kg) pork belly, skin on 1/4 cup (60 ml) kosher salt 1 teaspoon (5 ml) coriander seeds, coarsely ground 1 teaspoon (5 ml) star anise, coarsely ground 1 teaspoon (5 ml) cardamom, coarsely ground 1 teaspoon (5 ml) black pepper, coarsely ground 1/2 stick cinnamon, coarsely ground 1/4 cup (60 ml) sake 1/4 cup (60 ml) mirin 1/4 cup (60 ml) soy sauce For the dashi (udon broth) 2 quarts (1.8 liters) water 5 squares (6-inches/15 cm) dried kombu 1 cup (240 ml) tightly … Read More

Pork Belly Sliders with Pickled Cabbage

Courtesy of Chef Stephane Lemagnen of Zen Can Cook Serves 6 INGREDIENTS For the pickled cabbage 1 small savoy cabbage 1/4 cup (60 ml) maple syrup or honey 3/4 cup (180 ml) white vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) coriander seeds, toasted 1/2 teaspoon (2.5 ml) mustard seeds, toasted For the brioche buns 1 envelope dry active yeast (about 2 1/2 teaspoons/12.5 ml) 1/2 cup (120 ml) whole milk, warm 2 -1/4 cups (250 g) all-purpose flour (plus some for kneading) 6 tablespoons (85 g) unsalted butter 3 tablespoons (45 ml) sugar 1/2 teaspoon (2.5 … Read More

Strawberry-Blueberry Coulis Sous Vide

Makes about a cup (240 ml) INGREDIENTS 1 cup (150 g) ripe strawberries, stemmed, washed, and quartered 1 cup (150 g) fresh blueberries, stemmed and washed 1/4 to 1/2 cup (48 to 96 g) granulated sugar* Juice of 1 lemon   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 180F/82C. Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.) Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the … Read More

Shrimp with Vanilla Butter

Courtesy of Tom and Linda Ryalls of SVKitchen.com Serves 4 as an appetizer or 2 as a main course INGREDIENTS 1 vanilla bean 12 ounces (12 large/300 g) shrimp, peeled and deveined 1/4 teaspoon piment d’Espelette (or substitute paprika or cayenne) 1 pinch sea salt 1 pinch pepper 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces Chives, finely minced, optional garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 136F/58C. Split vanilla bean in half and scrape out the seeds. (Retain the pod, if you’d like, and add it to a canister of … Read More

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (zencancook.com) Serves 4 INGREDIENTS For the cured salmon belly 1 pound (454 g) King salmon belly 1/4 cup (60 ml) dark amber maple syrup 1/4 cup (60 ml) soy sauce For the stir-fry and soy ginger vinaigrette 4 ounces (114 g) soy beans, blanched 4 ounces (114 g) boiled peanuts 4 ounces (114 g) shimeji mushrooms pickled eggplant salt and pepper to taste ¼ cup (60 ml) rice vinegar 3 tablespoons (45 ml) maple syrup ¼ cup (60 ml) soy sauce 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated ½ cup (120 … Read More

Tandoori Chicken Sous Vide

Courtesy of Recipe Contest Winner Sam Hussain INGREDIENTS 1 (2 pound/1 kg) chicken, legs  and breast removed, skin scored For the marinade 5 or 6 tablespoons (75 to 90 ml) natural yogurt 1tablespoon (15 ml) ground panch poran spice mix 1 teaspoon (5 ml) dried methi leaves Pinch (about 1/4 teaspoon/1.25 ml) salt 1 teaspoon (5 ml) lemon juice 1 tablespoon (15 ml) Kashmiri massala 2 tablespoons (30 ml) tandoori paste 3 tablespoons (45 ml) tikka paste 1 tablespoon (15 ml) blended garlic and ginger 3 to 4 tablespoons (45 to 60 ml) vegetable oil 1 tablespoon (15 ml) garden … Read More

Sous Vide Jerk Chicken

Courtesy of Tom and Linda Ryalls (svkitchen.com) Serves 4 to 6 INGREDIENTS ½ cup (120 ml) spiced rum, such as Captain Morgan ¼ cup (60 ml) soy sauce ¼ cup (60 ml) cider vinegar Juice and zest of 4 limes ¼ cup (50 g) dark brown sugar 1 tablespoon (15 ml) black peppercorns, cracked 1 teaspoon (5 ml) ground allspice 1 teaspoon (5 ml) ground nutmeg 1 teaspoon (5 ml) ground cinnamon ½ teaspoon (2.5 ml) ground cloves 4 teaspoons minced garlic 2 teaspoons (10 ml) minced ginger 6 scallions (green and white parts), sliced 3 Scotch bonnet or habañero … Read More

Parmesan Vegetable Minestrone

Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC) Serves 4 INGREDIENTS 1-1/2 cups (250 g) peeled and diced onion 1 cup (200 g) peeled and diced carrot 1/3 cup (100 g) diced celery 3/4 ounce (20 g) Parmesan rind (if you’ve got it) 2 cloves garlic (peeled and pressed) 2 teaspoons (10 g) tomato paste salt to taste 5-1/2 cups (1.25 liters) water 1 cup (150 g) canned cannellini beans, rinsed and drained 1/3 cup (100 g) cooked orzo 4 fresh basil leaves, chopped (or to taste) 1 sprig fresh rosemary, leaves only, minced (or to taste) Olive … Read More

Burgers Kicked Up!

Serves 4 INGREDIENTS For the beef patties 1-1/2 pounds (680 g) ground bison or lean ground beef 1 tablespoon (15 ml) Worchestershire sauce 2 tablespoons (30 ml) olive oil Salt and pepper to taste 2 whole roasted canned green chiles, drained and split in half lengthwise 1/2 cup (65 g) shredded cheddar or jack cheese For the burgers 4 onion rolls or large hamburger buns Chipotle Mayo (recipe follows) Hot Pepper Mustard (recipe follows) ‘All The Fixins’ — Lettuce, tomato, onion — as desired For the Chipotle Mayo Makes 1/2 cup (120 ml) 1/2 cup (120 ml) good mayonnaise (homemade … Read More

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

No-Fuss Sous Vide Ribs

INGREDIENTS 1 half-rack baby back ribs 1/2 cup barbecue sauce 1-2 dashes Liquid Smoke   INSTRUCTIONS Preheat the SousVide Supreme to 134F/57C. Put a half rack of baby back ribs into a large (gallon/3.8 liter) zip-closure cooking pouch, with valve or without. (Do as many as 4 half racks at a time in the SousVide Supreme.) Pour ½ cup (240 ml) of your favorite barbecue sauce right into the pouch(es) and massage the ribs through the pouch to coat with the sauce. Add a few dashes of Liquid Smoke (or other hickory smoke flavoring) to the pouch. Use the displacement … Read More