Tag Archives: sous vide cooking

Sous Vide Green Bean Casserole

Courtesy of Chef Josh Horrigan, The Chef’s Academy Serves 6 INGREDIENTS ½ medium shallot, peeled and diced 2 cups (300 g) fresh green beans, trimmed and cut into small pieces 7 ounces (100 ml) condensed cream of mushroom soup 1 egg, beaten well 1/4 cup (60 ml) panko bread crumbs salt and pepper to taste 1 can (2.8 ounces/78 g) crispy fried onions   INSTRUCTIONS Fill and preheat the water oven to 185F/85C. Put all ingredients, except the crispy onions, into a large food-grade cooking pouch, and massage the pouch to evenly combine them. Vacuum seal the pouch and submerge … 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

Cranberry Sauce

Makes about 1 ½ cups Ingredients 12 ounces (340 g) fresh cranberries 1 cup granulated sugar 1 orange for zest only Instructions Fill and preheat the SousVide Supreme to 183F/84C. Put all ingredients into a food-grade cooking pouch and vacuum seal. Submerge in the water oven and cook for 1 hour. Remove the pouch from the water bath and gently smash the berries through the pouch to make the chunky sauce. Quick chill the pouch, submerged in an ice water bath (half ice/half water) for 20 minutes and refrigerate up to several days. Serve chilled.

Boursin Mashed Potatoes

Serves 6 to 8 INGREDIENTS 24 to 30 small potatoes, peeled (if desired) and cut into quarters 2 tablespoons butter salt and pepper to taste 6 ounces (about 170 g) Boursin Garlic and Herb cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Put potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch(es). Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender. Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a … Read More

What is Sous Vide?

You have probably heard it all before: it’s French for under vacuum. It’s pronounced soo-veed. It was pioneered in France. It’s favored by gourmet chefs the world over. You’ve seen the glamor shots of raw foods vacuum-sealed in appealing arrangements. You’ve marveled at the edge-to-edge medium rare steaks lovingly photographed on food blogs. But the question still lingers: what is sous vide cooking? What is sous vide cooking? Funny you should ask; we just so happen to have a video featuring co-founder Dr. Michael Eades explaining that very thing. Dinner That Waits Up For You One of the most convenient … Read More

Easy Limoncello

Makes 2 quarts (1.8 liters) INGREDIENTS 10 fresh lemons (for zest) 1 1/2 (288 g) cups castor (superfine) sugar 1 quart (960 ml) water 1 quart (960 ml) vodka   INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C. With a vegetable peeler or sharp paring knife, remove the zest from the lemons. (Save the lemons themselves for another use.) Take the time to scrape away any bits of bitter white pith from the underside of the pieces of zest with a sharp knife. Put the lemon zest into a large (gallon/3.8 liter) zip-closure cooking pouch. Add the vodka and cook for 2 … Read More

Olive Oil Cake

Courtesy of Recipe Contest Winner, Catherine Perry INGREDIENTS 3 ounces (90 ml) olive oil 4 ounces (114 g) white sugar 2 eggs, separated (both yolks and whites will be used) 1 pinch crème of tartar (or 1/8 teaspoon (0.6 ml) white vinegar) 1 teaspoon (5 g) orange extract 1 teaspoon (5 ml) chopped fresh rosemary 1 teaspoon (5 ml) coarsely ground fennel seed 5 ounces (142 g) self-rising flour   INSTRUCTIONS To fill the SousVide Supreme to the proper level, first half fill an 8 to 9 inch (20 to 23 cm) round stainless mixing bowl with water and set it on the perforated … Read More

Creamy Pumpkin Soup

Serves 6 (adapted from Velvety Pumpkin Soup from drseades.com) INGREDIENTS 1 small (about 8 inches/20 cm) pie pumpkin (make sure it is a pie pumpkin, not a carving pumpkin) 4 teaspoons (20 ml) sugar (or 2 packets Splenda or stevia) 1/2 teaspoon (2.5 ml) coarse salt 1/4 teaspoon (1.25 ml) black pepper 1/8 teaspoon (0.6 ml) ground cinnamon ½ stick (4 tablespoons/56 g) unsalted butter 1 small onion, peeled and chopped 1 clove garlic, peeled and finely minced 2 cups (480 ml) chicken broth 1/2 cup (240 ml) water 2 cups (480 ml) half and half (light cream) 2 tablespoons (30 ml) … Read More

Pumpkin Bread Sous Vide

Makes 3 mini loaves (about 15 to 18 slices) or mini Bundts INGREDIENTS 2 cups (425 g) sous vide cooked pumpkin puree (or canned pumpkin) 4 eggs 1/2 cup (120 ml) melted butter 1/2 cup (120 ml) vegetable oil 2/3 cup (150 ml) water 3 cups (575 g) white sugar 3 1/2 cups (348 g) all-purpose flour 2 teaspoons (10 ml) baking soda 1 1/2 teaspoons (7.5 ml) salt 1 1/2 teaspoon (7.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) ground clove   INSTRUCTIONS Fill the water oven … Read More

Meal Planning with Sous Vide

Between settling back into the school year routine and trying to decide how to best incorporate all the new shows into your DVR schedule, fall tends to be extraordinarily busy. With a packed schedule and seemingly endless obligations, the prospect of preparing dinner every night can become a burden. If you read Michelle’s featured guest post from September, you can probably guess that this is not heading toward advice on the best ways to order take out.   Planning dinner days in advance can feel as overwhelming as having nothing planned at all, so we’ve created a guide with recipes … Read More

Sous Vide Beef Goulash

Recipe and photo courtesy of Jason Logsdon, www.cookingsousvide.com Serves 4 Time 24 hours INGREDIENTS 2 pounds (907 g) stew meat or chuck roast, cut into 1-inch (2.5 cm) chunks coarse salt black pepper ½ teaspoon (2 ml) garlic powder 1 large onion, peeled and diced 2 green (bell) peppers, seeded and diced 4 cloves garlic, peeled and minced 2 tablespoons (30 ml) paprika 8 ounces (226 grams) baby bella or button mushrooms, diced 2 tablespoons (30 ml) flour 2 (14-ounce or 420 ml) cans diced tomatoes 1 cup (250 ml) beef stock 4 tablespoons (60 ml) cold water 2 tablespoons … Read More

Traditional Irish Lamb Stew Sous Vide

Serves 6 Time 8-10 hours INGREDIENTS 4 tablespoons (120 ml) extra virgin olive oil, divided use 2 pounds (0.91 kg) lamb stew meat, cut into -inch (2.5 cm) chunks 2 tablespoons (30 ml) unsalted butter 4 tablespoons (60 g) flour 2 tablespoons (28 g) minced garlic 1 quart (946 ml) beef stock 1-1/2 pounds (680 g) baby Yukon gold or red new potatoes, halved 16 ounces (454 g) baby carrots (about one bag) 1 cup (230 g) frozen or fresh green peas 2 cans (14.5 ounces/411 g each) stewed tomatoes 4 sprigs fresh thyme 1 sprigs fresh rosemary 2 whole … Read More