Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 (1-inch/2.5 cm) thick pieces seedless watermelon 8-10 fresh mint leaves INSTRUCTIONS Remove the rind from the watermelon and cut each piece into ‘steaks’ about 4 x 5 inches (5 x 12 cm) in size. Press a mint or two leaf onto each of the melon steaks and put each one gently into separate small (quart/0.9 liter) cooking pouches. Vacuum seal each pouch, using as much vacuum pressure as possible to draw the pouch tightly down around the melon. (Compression is what you’re after here.) Refrigerate in the pouches until ready … Read More
Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS 2 bottles (1500 ml) red wine 1 ½ cup (275 g) sugar 2 sticks (10 g) cinnamon 1 teaspoon (5 ml/2 g) ground nutmeg 2 teaspoons (10 ml/4 g) whole cloves 1 ½ teaspoons (7.5 ml/3 g) allspice 3 pods (3 g) star anise INSTRUCTIONS Fill and preheat the SousVide Supreme to 176F/80C. Combine all ingredients except pears in a saucepan on medium high. Simmer for 15 minutes. Strain the reduction. Peel the pears. Put the pears into a zip-closure cooking pouch with red wine reduction. Use the displacement … Read More
Makes 3 1⁄2 cups INGREDIENTS 1 cup (240 ml) distilled white vinegar 1/4 cup (48 g) sugar 1 3/4 tablespoons (26 ml) kosher salt 1/4 cup (60 ml) water 1 1/4 pounts (570 g) blueberries 1 small red onion, peeled and thinly sliced INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/ 60C. Whisk the vinegar, sugar, salt, and 1/4 cup of water in a medium bowl until sugar and salt dissolve. Put the blueberries and onions into a small (quart/ 0.9 liter) zip-closure (or chamber vacuum seal) cooking pouch and pour the pickling liquid over them. Use the displacement method (Archimedes principle) to remove the … Read More
Courtesy of Faith Keating (keatinglang.com) INGREDIENTS 3 cups (12 oz/340 g) of blackberries 1/2 cup (1.3 oz/34 g) basil leaves 4 cups (16 fl oz/473 ml) white balsamic vinegar INSTRUCTIONS Fill and preheat the SousVide Supreme to 153°F/ 67°C. Combine ingredients in a large (1 gallon/3.8 liter) zip-closure cooking pouch, use the Displacement (Archimedes’) Principle to evacuate the air, and zip closed. Submerge in the water bath and cook for 2 to 3 hours. Partway through the cooking process, squeeze the pouch to soften the blackberries. Strain the vinegar through cheesecloth or a fine mesh strainer and discard the solids. Pour the infusion into … Read More
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.
From Episode 6 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 cups (300 g) strawberries, hulled and sliced into thick pieces 2 teaspoons (10 ml) sugar 1/4 cup (2 ounces/60 ml) sparkling white wine or champagne 2 tablespoons (30 ml) whipped cream, sweetened if desired fresh mint, for garnish INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the berries into a small (quart/0.9 liter) cooking pouch*, add the sugar and champagne, and vacuum seal. (Take care if using a suction vacuum sealer not to allow any liquid to enter the suction … Read More
Sous Vide Apples and Red Cabbage Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS ½ teaspoon (2.5 ml) kosher salt (not sea salt) ¼ teaspoon (1.25 ml) garlic powder ½ teaspoon (2.5 ml) dry mustard ¼ teaspoon (1.25 ml) black pepper 2 packets Splenda or other non-caloric, heat-stable sweetener (equivalent sweetness to 4 teaspoons/20 g sugar) 1 small red cabbage, cored and tough outer leaves removed, chopped 1 tart apple (Granny Smith or similar) peeled, cored, and diced ¼ medium white onion, peeled and diced Juice of 1 lemon … Read More
Spicy Peach Salsa Courtesy of Chef Richard Blais INGREDIENTS 1 cup (250 ml) fresh peaches, peeled and diced 1/4 cup (60 ml) chopped yellow onion 1-2 jalapeño chiles, seeded and chopped 1 teaspoon (5 ml) grated fresh ginger 1 tablespoon (15 ml) lime juice 1 teaspoon (5 ml) balsamic vinegar Salt and black pepper to taste INSTRUCTIONS In a bowl, stir together the peaches, onion, peppers, ginger, lime and vinegar. Season with salt and pepper to taste. Cover and refrigerate until needed. Delicious on chicken breasts, shrimp, scallops, or fish.
Courtesy of Sur La Table Serves 2-4 Time 1 hour INGREDIENTS 2 Granny Smith apples, peeled and sliced 2 tablespoons (30 ml) fresh rosemary leaves 2 teaspoons (15 ml) fresh squeezed lemon juice 2 teaspoons (10 ml) honey 1 large fennel bulb, root ends trimmed and sliced 1 tablespoon (15 ml) extra-virgin olive oil 2 tablespoons (30 ml) thyme leaves 1/2 teaspoon (5 ml) salt 1/4 teaspoon (1.25 ml) white pepper 4 cups (1000 ml) spring mix salad greens 2 ounces ( 55 g) gorgonzola cheese, crumbled INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. In a bowl, mix the honey … Read More
Serves 4 Time 1 ½ hours INGREDIENTS 4 small tart apples, peeled and cored 4 tablespoons (60 g) unsalted butter, softened 1 lemon, juice and zest 1/2 teaspoon (2 g) salt 1/2 teaspoon (2 g) ground cinnamon 1/4 teaspoon (1 g) ground nutmeg 1 teaspoon (5 g) brown sugar 1 tablespoon (15 g) raisins Garnishes (optional): 1/2 cup (125 ml) whipped cream, sweetened fresh red currants ground cinnamon fresh mint leaves caramel sauce INSTRUCTIONS Preheat the SousVide Supreme to 183°F/83°C . Zest the lemon and reserve zest. Juice the lemon over the apples. In a small bowl, mix together the butter, … Read More
Courtesy of Sur La Table Serves 2 Time 25 minutes INGREDIENTS ½ cup (120 ml) white grape juice or dry white wine ½ cup (120 ml) water ¼ cup (50 ml) granulated sugar 1 teaspoon (5ml) vanilla (or simmer a vanilla bean with the syrup) 2 cups (470 ml) medium firm fruit such as pears, plums, rhubarb or cherries, sliced INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 185F/85C. Meanwhile, combine all ingredients in saucepan, reduce by half, and chill to thicken. Put the fruit and about ½ cup (125 ml) of the poaching liquid into a cooking pouch, evacuate as much air … Read More