Tag Archives: sous vide machine

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.

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

Eggs Scrambled in the French Manner

Apart from slaving over a hot bain Marie, stirring constantly for twenty minutes or more, there simply used to be no other way to produce scrambled eggs in the French style.  You know the ones I mean–those with the delicate consistency of a velvety custard.  And that kind of hands-on time commitment meant that for all but the most dedicated cook, these fabulous eggs were a treat to be had on special weekends. All that changed with the arrival of the SousVide Supreme.  Now it’s something so easy and foolproof that anyone can do it…for one or two or ten.  … Read More