Tag Archives: sous vide cooking

Sharone’s Short Rib Sliders

Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the beef short ribs 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg) salt and freshly ground black pepper to taste 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!) 4 tablespoons (57g) butter 12 Slider buns or Hawaiian rolls, split Slider Slaw (recipe follows)  For Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw … Read More

Vivian’s Eye Round Steak Sous Vide

With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef Serves 3  INGREDIENTS 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks 1/2 teaspoon (2.5 ml) truffle salt 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) whole peppercorns 4 teaspoons (22.5 ml) butter, divided use 1 pound (456 g) fingerling potatoes, quartered 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee) 1 head radicchio, washed and coarsely chopped 1 head of escarole, washed and coarsely chopped 1-2 Meyer lemons, for zest and juice … Read More

Sous Vide Pork Belly Sliders

Courtesy of Master Chef star, Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the pork belly 2-1/2 pounds (1 kg) pork belly 1/4 cup (57 g) brown sugar, lightly packed 1 tablespoon (15 ml) good bourbon 1 teaspoon (5 ml) crushed red chile pepper Salt and pepper to taste 1 recipe Slider Slaw (follows) 12 slider buns For the Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw mix black sesame seeds for garnish INSTRUCTIONS … Read More

Sous Vide Ginger Brandy

Recipe Courtesy of Jen Caputo INGREDIENTS 4-1/2 ounces (128 g) fresh ginger 3/4 cup (375 ml) brandy 3/4 cup (144 g) sugar 1 cup (240 ml) water INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C. Peel and grate the ginger. Put the ginger and brandy in a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for two hours. In a separate pouch or in a saucepan on the stove, combine water and sugar to make simple sugar (instructions for sous vide simple sugar here, for stovetop simple sugar … Read More

Egg Nog Cheesecakes

Create individual cheesecakes in ramekins Serves 6 INGREDIENTS For the crust 1/4 cup (57 g) graham cracker crumbs 1/4 cup  (57g) finely chopped pecans 1/4cup (57 g) light brown sugar (or Brown Sugar Splenda blend) 2 tablespoons (30 ml) melted butter Butter for greasing ramekins or custard cups For the filling 12 ounces (342 g) cream cheese, softened 1/2 cup (95 g) sugar (or equivalent sugar substitute) 2 large eggs, at room temperature 1 teaspoon (5 ml) vanilla extract 1 tablespoon (15 ml) brandy or bourbon (or substitute 1 teaspoon rum extract) 1/8 teaspoon (0.6 ml) ground cinnamon 1/8 teaspoon … Read More

How to Temper Chocolate

Courtesy of Chocolatier Susie Norris, author of Chocolate Bliss (Crown 2009) INGREDIENTS 1 pound dark (semi-sweet or bittersweet) chocolate, chopped uniformly   INSTRUCTIONS Fill and preheat the SousVide Supreme to 115F/46C. Put about 12 ounces (340 g) of the chocolate into a medium metal or Pyrex bowl. Carefully place the bowl into the water oven and let it float. Do not cover the water oven with the lid. Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reached 115F/46C when measured with a candy thermometer or digital thermometer. … Read More

Holiday Cranbertini

Makes one cocktail INGREDIENTS 2 ounces (60 ml) sous vide infused cranberry vodka 1/2 ounce (15 ml) clear orange liqueur (Citronge, Cointreau, triple sec) 2 ounces prosecco or champagne Orange peel twist     INSTRUCTIONS In a shaker, pour the vodka and orange liqueur over ice. Shake vigorously to chill. Pour into a stemmed cocktail glass. Top with the bubbly, and garnish with the twist. Enjoy!

Infused Cranberry Vodka

INGREDIENTS For the vodka 12 ounces (340g) fresh cranberries 1 quart (960 ml) vodka For the simple syrup (Add prepared simple syrup to the vodka for a deliciously sweet alternative) 2 cups sugar 2.5 cups water INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 153F/ 67C. Put the cranberries and vodka into a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for 2 hours, then strain the liquid into a clean stoppered bottle. (You can discard the fruit or use for some other purpose.) The infusion will keep, refrigerated, for several … Read More

An Interview with Chef Jason Wilson

Chef Jason Wilson is a James Beard Award Winner and the owner of Seattle’s Crush restaurant. He is also a devoted SousVide Supreme user. After interviewing him a year ago at his restaurant (as seen in this video), we had the pleasure of speaking with him again last week about how he’s using his SousVide Supreme in the restaurant and at home. You mentioned in your video interview that you had started with a sous vide chicken breast – that your goal was to get a good, moist  chicken breast. Had you tried to accomplish any sous vide cooking before … Read More

Stress-Free Feast – A Guide for Thanksgiving or Christmas

  Dishes Golden Roasted Turkey (sous vide and traditional broiler) Moist and Savory Stuffing (see Holiday Cookbook or Feast Cookbook for sous vide recipe) Boursin Mashed Potatoes (sous vide and blender) Giblet Gravy (stove top, or store-bought) Candied Sweet Potatoes (sous vide) Green Bean Casserole (sous vide) Cranberry Sauce or Relish, store bought, make your own, or try our sous vide cranberry sauce recipe Crusty rolls, store bought or make your own (traditional oven) Pumpkin Pie, store bought or make your own (traditional oven) The Plan At least 1 week ahead: Purchase the turkey (if frozen defrost in the refrigerator for 2 to … Read More

Pearl Onions Sous Vide

with Cinnamon and Bacon From Sous Vide Holiday (Paradox Press 2010) Recipe courtesy of Chef Richard Blais Serves 6 to 8 Ingredients 48 pearl onions, peeled, whole 1 slice (1 oz/ 30 g) bacon ½ teaspoon (.08 oz/2.26 g) ground cinnamon 1 tablespoon (.5 oz/15 g) unsalted butter Fresh sage leaves, chopped, for garnish, if desired Fresh thyme sprigs, stripped of leaves, for garnish, if desired  Instructions Fill and preheat the water oven to 182–185F (83–85C). Put all ingredients, except the sage and thyme, into a food-grade plastic pouch and vacuum seal. Submerge in the water oven and cook for 1 to 1-1/2 hours. … Read More

Sous Vide Candied Sweet Potatoes

Courtesy of Chef Josh Horrigan, The Chef’s Academy Servings: 4-6 depending on size of ramekin INGREDIENTS 4 cups (720 g) sweet potatoes, peeled and cubed into ½ inch (1.25 cm) pieces 4 tablespoons (56 g) unsalted butter, cut into small pieces 4 tablespoons (60 ml) brown sugar 1 teaspoon (15 ml) ginger root, finely minced 1 pinch cinnamon 1 pinch cayenne pepper 1 pinch ground clove salt and pepper to taste 1 cup (50 g) mini marshmallows 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping   INSTRUCTIONS Fill and preheat the SousVide Supreme to … Read More