Tag Archives: sous vide machine

Carrots Sous Vide

From Episode 3 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 bunch heirloom (or small, young) carrots, washed and trimmed of green tops 1 teaspoon (5 ml) olive oil Salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put whole carrots into a small (quart/0.9 liter) cooking pouch. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour. Remove carrots from pouch and serve.

Sous Vide Steak

From Episode 2 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounces/240 g each) top sirloin steaks salt and pepper to taste 6 garlic cloves, peeled 2 sprigs rosemary 2 sprigs thyme 2 tablespoons butter   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well) Season the steaks lightly on either side with salt and pepper and put each into a small (quart/0.9 liter) cooking pouch. Add half the garlic, herbs, and butter to each pouch and vacuum seal. Submerge in the water … Read More

Eggs Sous Vide

From Episode 1 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 large eggs 2 slices bread 2 teaspoons butter, room temperature salt and pepper to taste 2 sprigs thyme, chopped INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/64C. Put eggs in their shells directly onto the bottom perforated rack of the water oven and cook for 1 hour. Just before serving, toast the bread and butter it. Cut off the crusts, cut the slices into thirds, and arrange on a plate. Crack an egg over the toast, season with salt and pepper, and a sprinkle of … Read More

Baby Back Ribs Sous Vide

From Episode 7 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 rack baby back pork ribs 6 tablespoons (80 ml) Hak’s Chipotle Bourbon BBQ Sauce (or your favorite brand) salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 143F/61.5C. Pull the silver skin from the back side of the rib rack and cut the rack in half. Season the rack all over with salt and pepper and brush each side generously with barbecue sauce. Put the rack into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge in the water oven and … Read More

Gyros Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) For Gyros Burgers Serves 4 (Multiplies easily) INGREDIENTS For the gyros 4 fresh lamb and mint sausages, about 7 inches (18 cm) long 1 recipe Tzatziki Sauce (see recipe here or page 219 of “The 6 Week Cure” book) 1 recipe Condiment Salad (recipe follows) For Condiment Salad 1 small white or yellow onion, peeled and diced Juice of 1/2 lemon 1 medium tomato, diced Coarse sea salt and freshly ground pepper to taste 1/2 medium cucumber, peeled and diced 1 tablespoon red wine vinegar … Read More

Spaghetti Carbonara with Sous Vide Egg

Recipe courtesy of Jennifer Che at tinyurbankitchen.com (Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan) INGREDIENTS 4 large eggs 1 pound (453 g) pasta 1/3 pound (136 g) pancetta 2 tablespoons (30 ml) extra virgin olive oil 3 cloves garlic, smashed and peeled 1/4 cup (60 ml) dry white wine 1/4 cup (45 g) grated Romano 1/2 cup (90 g) grated Parmigiano-Reggiano 2 tablespoons (30 ml) chopped fresh parsley Black pepper, freshly ground, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/ 64C.  Gently put the eggs, in their shells, onto the bottom … Read More

Rack of Lamb with Mint Sauce

from the Sous Vide Meat cookbook Serves 4 Cooking time: 1-1/2 to 4 hours INGREDIENTS For the lamb 2 lamb racks, Frenched (or 12 meaty t-bone lamb chops) Salt and pepper to taste For the herbed butter 2 tablespoons (30 ml) butter 1 clove garlic, peeled and pressed 1/2 teaspoon (2.5 ml) onion powder 1 teaspoon (5 ml) fresh rosemary leaves, minced 1 tablespoon (15 ml) grated Parmesan For the mint sauce 2 tablespoons (30 ml) fresh mint leaves, minced 1/3 cup (2.6 fl oz/77 ml) apple cider or red wine vinegar 2 teaspoons (10 ml) sugar (or 1 packet … Read More

Hollandaise Sauce Sous Vide

Recipe idea courtesy of Allan McPherson, SousVide Supreme customer Makes about 1 cup (240 ml) INGREDIENTS 1 tablespoon (15 ml) freshly squeezed lemon juice 1 stick (8 tablespoons/114 g) butter 3 egg yolks (large), well-beaten 1/2 teaspoon (2.5 ml) salt 1 pinch (1 ml) dry mustard INSTRUCTIONS Fill the SousVide Supreme just below the FILL line and preheat to 149F/65C. Put all ingredients into a wide mouth (2 cup/pint/480 ml) glass, canning jar and cap tightly. Set the jar into the water bath and cook for 45 minutes to one hour, shaking the jar after 20 to 25 minutes. Carefully … Read More

Bacon-infused Bourbon Cordial

Recipe courtesy of Sharone Hakman INGREDIENTS 1 bottle (750 ml) good bourbon 1/4 cup (50 g) brown sugar, loosely packed 2 oranges, for zest only 2 strips bacon, cooked crisp INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put all ingredients into a large (gallon/3.8 liter) food-grade cooking pouch and vacuum seal in a chamber vacuum sealer or use a food-grade, zip-closure cooking pouch and the Archimedes’ Principle to remove the air and seal.  (If you are using a standard cooking pouch, press as much air as possible from the pouch with your hands and seal only.  Do not attempt to seal liquids using a suction … Read More

Flat Iron Steak with Bourbon Caramelized Onions

Recipe courtesy of Sharone Hakman Serves 4 as a entree; 8 as an appetizer INGREDIENTS 1-1/2 pound flat iron steak Salt, to taste Black pepper, to taste 1 tablespoon olive oil 1 large red onion, peeled and thinly sliced 1 tablespoon brown sugar 1 tablespoon bourbon 6 ounces blue cheese crumbles INSTRUCTIONS Fill and preheat the SousVide Supreme to 131F/55C. Season  the steak lightly with salt and pepper, put into a food-grade cooking pouch, and vacuum seal. Submerge the pouch in the water oven and cook for at least 1 hour. (If you have time, do this the night before … Read More

Tequila Chicken

Recipe courtesy of Sharone Hakman Serves 2 INGREDIENTS 2 chicken breast halves, boneless and skinless Salt, to taste Black pepper, to taste 2 tablespoons (10 ml) butter 2 tablespoons (10 ml) tequila 1 lime, for juice Fresh chives, chopped, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Lightly season the chicken breasts with salt and pepper, put into a small (quart/0.9 liter) food-grade cooking pouch, and vacuum seal. Submerge the pouch in the water oven and cook for at least 1 to 1-1/2 hours. Remove the pouch from the water oven and the chicken from the … Read More

Garden Vegetable Salad Sous Vide

Courtesy of Chef Jason Wilson – Crush, Seattle WA Watch Video of Chef Jason Wilson talking about SousVide Supreme Time: 2-8 hours Temperature: 156F/68C Serves: 4 INGREDIENTS For the sous vide vegetables 8 French breakfast radishes (or red radishes), cut in quarters lengthwise 8 baby zucchini, cut in quarters lengthwise 8 baby pattipan squash, cut in quarters lengthwise 12 sugar snap peas, trimmed of the ends and strings removed 8 haricot vert or yellow wax beans 8 slices (½ inch/1.25 cm) peeled English cucumber 8 whole red pearl onions, peeled and cut in half 8 baby turnips, peeled and sliced … Read More