Tag Archives: sous vide infusions

Fresh Ginger Syrup

Makes about a quart and a half (1.2 liters) INGREDIENTS 2 cups (383 g) castor sugar 4 cups (960 ml) water 3 inches (7.5 cm) fresh ginger root, peeled and grated 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. In a zip-closure cooking pouch, put all ingredients, except vodka, and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 90 minutes. Strain the pouch liquid through a fine mesh strainer into a bowl, add the vodka  and … Read More

Habanero Margarita

Courtesy of Rex Bird Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) habanero-infused tequilla 1 ounce (30 ml) Grand Marnier 3 ounces (90 ml) fresh-squeezed lime juice Ice for shaking Salt for rimming glasses DIRECTIONS Put ice into a cocktail shaker, pour in the ingredients, and shake thoroughly, until well chilled. Serve over fresh ice in a salt-rimmed glass and garnish with a thin slice of lime. **Make a batch for the whole crowd! Just measure in ‘parts’ not ‘ounces’ and put ingredients into a large container with ice. Stir until well chilled. Remove residual ice to prevention dilution. Pour … Read More

Last Minute Sous Vide Gifts

Santa may have made his list and checked it twice, but let’s be honest: Sometimes, the gift-giving season sneaks up on even the most organized of us, pouncing like a festively adorned tiger. Such a thing happened to this very blogger, when I realized that it was the second night of Hanukkah and four days till Christmas, and I had yet to write a blog post about last-minute gifts. It’s no secret that sous vide cooking can be a huge time and energy-saver. Whether it’s allowing you to cook a week’s worth of meals or helping you cook the perfect … Read More

Witches Brew

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 1 cocktail INGREDIENTS 2 ounces (59ml) of sous vide-infused cranberry gin ½ ounce (15ml) of dry vermouth ½ ounce (15ml) of cointreau 1 teaspoon (5ml) of absinthe 2 cubes of ice 1 slice of blood orange, for garnish 1 Licorice spider* on cocktail pick (instructions follow) DIRECTIONS Put the cranberry gin, vermouth, Cointreau and Absinthe into a cocktail shaker Add the ice, close the lid, and shake until all ingredients are well combined. Strain the cocktail into a martini glass. Garnish with a licorice spider and a slice of blood orange For … Read More

Sous Vide Infused Pasilla and Chipotle Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1/2 cup (120 ml vol) dried chipotle (chopped) 1/2 cup (120 ml vol dried pasilla negro pepper (chopped) 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add the pasilla peppers and gin to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 15 minutes. Try it in the Green Smoke cocktail  

Sous Vide Infused Bell Pepper, Cilantro and Arugula Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1 medium (about 1 1/2 cups) red bell pepper, stemmed, seeded, and chopped 1 medium (about 1 1/2 cups) green bell pepper, stemmed, seeded, and chopped 1 generous handful (about 1/2 cups) chopped cilantro 1 generous handful (about 1/2 cup) chopped arugula 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 2 hours. Remove … Read More

Sous Vide Infused Lychee and Melon Bulldog Gin

Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1 pound (0.45 kg) peeled lychee fruit 1 cup (240 ml) honeydew melon (cubed) 1 liter Bulldog Gin   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/ 60C. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 3 hours. Remove pouch and submerge in an ice bath (half ice, half water) for 10 minutes. Strain the gin into a clean bottle, label, and cap. Store refrigerated for … Read More

Sous Vide Infused Raspberry Syrup

Courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA INGREDIENTS 2 pints (680 g) plump, fresh raspberries 4 cups (766 g) sugar 4 cups (960 ml) water INSTRUCTIONS Preheat the SousVide Supreme to 135F/57C. Put all ingredients in a zip-closure cooking pouch. Lower the open pouch into the water oven slowly until the zip closure nears the surface; zip the seal and cook for 2 hours. Remove pouch, let cool briefly, and quick chill, submerged in an ice water bath (half ice/ half water) for 30 minutes. Strain the infusion into a clean bottle and … Read More

Cordially Yours, Mom

From the first card you made for her in kindergarten (the one with the heart snipped out of construction paper with your blunt-nosed scissors and glued on with Elmer’s school paste) nothing says ‘I Love You, Mom!’ quite like something you make yourself. Anyone, after all, can phone the florist or make a brunch reservation, but those can’t hold a candle to something you hand-crafted with love especially for her. So this year, treat Mom to something delightful, delicious, and delovely. The gift that keeps on giving: a hand-crafted sous-vide-infused cordial or syrup. The method is simplicity itself. How to … Read More