Tag Archives: sous vide machine

Poached Fruit

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

Eggnog Twice

Nothing says ‘It’s Christmas’ quite like eggnog.  The quintessential holiday drink begins showing up in carton form in grocery stores even before Thanksgiving nowadays. And while it’s easy to just pick up a carton of it, it’s also easy to make in the SousVide Supreme or Demi.  And you don’t even have to stir it! Here’s a quick recipe for a fantastic Easy Eggnog (which you can spike with a cup or more of bourbon and/or brandy or not at your pleasure) that’s made right in the cooking pouch.  It’s just one of the scrumptious recipes from the Sous Vide Holiday … Read More

Sous Vide Turkey

Serves 8 or more INGREDIENTS 1 whole (10 to 14 pound) turkey, fresh or thawed 1 ½ cups (320 grams) kosher salt 1 tablespoon (15 ml) black pepper corns 1 gallon (3.8 liters) water 1 stick (1/4 pound/120 grams) unsalted butter INSTRUCTIONS For the preparation of the turkey Prepare the turkey by carefully removing both breasts and the two leg quarters, with the skin intact (or ask your butcher to do this for you.) You can leave the breasts joined, which makes a nice presentation on the platter, or separate the halves. Make the brine by combining the water, salt, … Read More

Easy Eggnog

Makes about 12 servings On the 8th Day of Christmas my true love gave to me 8 Maids a Milking, or at least enough cream to make this delicious sous vide egg nog. Yum! INGREDIENTS 12 large fresh eggs 1 quart/1 liter whole milk 1 cup/200 grams superfine or powdered sugar, divided use 2 cups/500 ml heavy cream – divided use 1 tablespoon/15 ml pure vanilla extract 1 teaspoon freshly grated nutmeg 1 pinch kosher salt 1 cup/250 ml bourbon whiskey, chilled (or more to your liking) 1 cup/250 ml brandy, chilled Freshly grated nutmeg, for garnish   INGREDIENTS Preheat … Read More

Eggnog Crème Brulee

Time: 1 ½ hours Temperature:  195F/ 90.5C Serves: 6 to 8 INGREDIENTS 2 cups (470 ml) commercially prepared eggnog 4 egg yolks 1/4 cup (57 g) white sugar 1/3 cup (83 g) mascarpone cheese, softened ¼ teaspoon (1.25 ml) ground nutmeg ¼ teaspoon (1.25 ml) ground cinnamon 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or 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 … Read More

Turkey and Wild Mushroom Risotto

What to do with all the left over turkey?  Sous vide turkey is simply too delicious not to use up!  Here’s a recipe for a delicious risotto that will make sublime use of the leftovers. Turkey and Wild Mushroom Risotto Serves 6 as a main dish; 8 or more as a first course Ingredients 6 cups (1.5 liters) turkey stock or chicken stock (add salt, pepper, and poultry seasoning to taste) 3 tablespoons (45 ml) olive oil 1/2 small onion, peeled and diced 8 ounces (240 grams) fresh wild mushrooms, chopped 16 ounces (480 grams) leftover sous vide cooked turkey … Read More

Chicken Curry

Courtesy of Tony Fong Serves 2 INGREDIENTS 2 chicken breasts (on bone, with skin*) Coarse salt to taste White pepper to taste 2 tablespoons (30 ml) vegetable oil (divided use) 4 to 5 coins (slices) fresh ginger, peeled (divided use) 2 cups (480 ml) prepared curry or masala sauce 2 ripe plum tomatoes, quartered 5 or 6 sprigs fresh cilantro, chopped Cooked basmati rice and naan (for serving) INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C. Remove skin from breasts and de-bone them; reserve the skin and bones. Season the chicken fillets with coarse salt and white pepper on both sides. (Season the … Read More

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

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

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