Tag Archives: sous vide cooking

Pumpkin Crème Brulée

Serves 6 to 8 INGREDIENTS 1 to 2 tablespoons (.5 oz/15 g to 1 oz/30 g) unsalted butter (for greasing ramekins) 8 whole eggs 2 cups (16 fl oz/ 473 ml) heavy cream 1 cup (9 oz/250 g) Pumpkin Pie Mix 1/2 teaspoon (.25 fl oz/7.5 ml) pure vanilla extract 4 tablespoons (1.9 oz/55 g) brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the water oven with just enough … Read More

SousVide Supreme Vacuum Sealer: Operation so simple a kid can do it!

At SousVide Supreme, our philosophy is that making great food should not be difficult or require hours and hours of your time. In fact, it’s our goal to make the entire culinary experience easy, convenient, and foolproof–something so simple anyone who can push a button can do it! We’re proud that our simple technique is inspiring cooks in all shapes and sizes, from young to old, novice to professional to explore the delights of sous vide cooking! Take a look as aspiring young chef Tyler Whitman demonstrates the push-button simplicity of vacuum sealing. If Tyler can do it, so can … 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

Tame That Salmon!

As this New Yorker cartoon suggests, this fish is worth waiting for! (Fortunately, as sous vide cooking times go, it’s not much of a wait.)

Salmon with Cucumber Dill Sauce

Courtesy of Douglas Baldwin Serves 4 Time 50 minutes INGREDIENTS For the salmon fillets 1 ½ pounds (0.7 kg) skinless salmon fillets 2 tablespoons (30 g) butter 1/2 small onion, peeled and chopped 1 rib celery, chopped 4 whole cloves 1 bay leaf 1 lemon,  for juice For the cucumber dill sauce ½ cup shredded cucumber (about 1 cucumber, peeled and shredded) 1 cup (60 ml) sour cream 2 tablespoons (30 ml) mayonnaise 1 tablespoon (8 g) minced fresh parsley 1 scant teaspoon (2 g) dill weed salt and black pepper to taste   INSTRUCTIONS Preheat the SousVide Supreme to … Read More

See the SousVide Supreme in action at your neighborhood Bloomingdale’s

We at Eades Appliance Technology are excited to announce that on June 17th Bloomingdale’s, our newest retail partner, will be introducing the SousVide Supreme and our full line of sous vide-related products and books with live in-store cooking demonstrations for their customers in seven flagship stores from Manhattan to San Francisco.  If you’ve been hoping to get an up close look at the world’s finest water oven and learn about sous vide cooking, head on down to the Bloomie’s nearest you and see what the sous vide buzz is all about!

Scallops Sous Vide

Courtesy of Douglas Baldwin Serves 4 Time 40 minutes INGREDIENTS 1 ½ pounds (0.7 kg) large fresh scallops (diver caught) 2-3 tablespoons (30 to 40 ml) high-smoke-point oil (peanut, safflower or vegetable) Salt and black pepper to taste   INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C. Wash the scallops in clear water and pat dry with paper towels. If it remains, remove the tough tendon attachment with a sharp knife. Sprinkle lightly with salt and black pepper. Put 1 or 2 scallops per cooking pouch and vacuum/seal. Place the pouches into the pouch rack of the SousVide Supreme and cook for 30 to 40 … Read More

Pan-Seared Chicken Breast

Courtesy of Douglas Baldwin Time: 2 hours Serves: 4 INGREDIENTS 4 (6 ounce/170 g) boneless, skinless chicken breasts 2 to 3 tablespoons (30 to 40 ml) high smoke point oil, such as grape seed, peanut, safflower, or vegetable Salt and black pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Place each chicken breast into a separate food pouch and vacuum/seal. Place the sealed pouches into the pouch rack of the SousVide Supreme and cook for at least 2 hours. Remove the chicken breasts from their pouches and pat them dry with paper towels. Heat the … Read More

Perfect Sous Vide Poached Eggs

Foolproof Method This method is foolproof and not exquisitely time dependent once at least 45 minutes has passed.  It is inherently a function of temperature, which should be adjusted up or down in single degree increments to get the yolk and white exactly as you like it.  Once you do, you can dial it in and know that your eggs will always be just perfect according to your preferences. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C Put eggs, in their shells, directly onto the bottom perforated … Read More

Hardboiled Eggs Sous Vide

These eggs are not particularly time dependent and can be left for up to a couple of hours without significant loss of quality. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven. Cook for 60 to 120 minutes. Remove from the water oven and quick cool under running water. Use immediately or store in refrigerator for up to 3 days for later use.

Sur La Table Chef Renee Gabbett demonstrates how to prepare Sous Vide Poached Salmon on WGN Chicago

Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)

Chicken with Sun Dried Tomato Vinaigrette

As the weather warms up, and the sun shines longer, our taste buds start craving foods inspired by the outdoors. This Sous Vide Chicken Recipe from Serious Eats is a perfect recipe to ring in the change in seasons with your SousVide Supreme!  See Recipe on Serious Eats INGREDIENTS 4 skin-on chicken breasts, 6 to 8 ounces each Kosher salt and freshly cracked black pepper 1 poblano pepper 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved 1 teaspoon honey 1/2 teaspoon soy sauce 1/2 teaspoon hot sauce (optional) 2 teaspoons fresh lemon juice … Read More