Tag Archives: sous vide recipes

Simple Syrup

Makes about 3 cups (700 ml) INGREDIENTS 2 cups (480 ml) water 2 cups (383 g) Castor (superfine) sugar (or for Brown Sugar Syrup, substitute packed brown sugar for the castor sugar) INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/88C. Put the water and sugar into a large (gallon/3.8 liter) zip closure cooking pouch 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 1 hour. Pour into a clean bottle with a stopper or screw-top and label. Cool and keep refrigerated for use up to 6 weeks.

Chocolate Chili Baby Back Ribs

Courtesy of Staff Blogger, Madeline Fiore Serves 4 as an entree, 8 as an appetizer INGREDIENTS 2 racks baby back pork ribs Sea salt and freshly ground black pepper, to taste Chocolate Chili Barbecue Sauce (or your favorite sauce) 1 to 2 limes, cut into wedges, for garnish Green onions and cilantro, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 143F/61.5C. Pull the silver skin from the back side of the rib racks and cut the each rack in half. Season the racks generously with salt and pepper. Put two half racks into a large (gallon/3.8 liter) … Read More

Lime Limoncello Cooler

Courtesy of Staff Blogger, Sophie Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) Lime-Limoncello, well chilled Ice cubes for shaking and serving Soda water (seltzer) A few sprigs of mint INSTRUCTIONS Pour lime limoncello over ice in a rocks glass. Top off with seltzer and garnish with mint. Say ahhhhh! Tastes like summer!

Key Lime Pie

Courtesy of Staff Blogger, Sophie Serves 8 INGREDIENTS For the Key Lime filling ½ cup (118ml ) key lime juice, from fresh key limes 14 oz (396g) can sweetened, condensed milk 4 egg yolks For the crust 1 teaspoon (5g) butter, to grease the tin 6 tablespoons ( 85g ) butter, melted 1 ½ cups (150g) graham cracker crumbs 2 tablespoons (30g) granulated white sugar For the topping ½ cup (118ml) heavy whipping cream 2 extra key limes for decorating   INSTRUCTIONS Fill and preheat the SousVide Supreme at 180F/82C. Whisk all the filling ingredients together into a medium-sized bowl, … Read More

Lime Limoncello

Courtesy of Staff Blogger, Sophie Makes 1 quart (960ml) Ingredients For the vodka 2 large lemons for zest (yields about 2 tablespoons/30g of zest with pith removed) 4 limes for zest (yields about 1 ½ tablespoons/20g of zest with pith removed) 2 cups (480ml) vodka For the sugar syrup 2 cups (480 ml) of water ¾ cup (144g) of superfine sugar/ castor sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 135°F/57°C. Remove the zest from the lemons and limes with a sharp knife or vegetable peeler. Scrape with the sharp knife blade to remove every little bit of … Read More

Chocolate Chili Barbecue Sauce

Courtesy of Staff Blogger, Madeline Fiore Makes about 2 cups (480 ml) Note: This is NOT a sous vide recipe, but intended to augment sous vide recipes for barbecued ribs, chicken, and burgers. INGREDIENTS ¼ cup (60 ml) safflower oil or other high-heat cooking oil 1 small yellow onion, peeled and chopped 2 garlic cloves, peeled and minced 3 dried ancho chilies 1 dried New Mexico chili 4 ½ ounces (128 grams) tomato paste ¼ cup (60 ml) molasses ¼ cup (50 grams) packed brown sugar ½ cup (60 ml) apple cider vinegar 3 tablespoons (21 grams) cocoa powder 1 … Read More

Summer BBQ Sous Vide Style

Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme.   In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat. Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done?  I always explain the touch test, which can be a bit subjective.  Of course, one can always use … Read More

Barbecued Potato Salad

Adapted for sous vide from Alison Ladman’s Three-Pepper Barbecue Potato Salad Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red ppotatoes, washed and cubed 1 tablespoon cider vinegar 1 jar (12-ounces/342 g) roasted red peppers, drained, seeded, patted dry, and chopped 1 handful fresh flat leaf parsley, chopped 4 scallions, trimmed and chopped 8 pieces bacon, cooked very crisp and crumbled (optional) 1 cup (120 g) shredded cheddar cheese For the dressing 1/2 cup (120 ml) sour cream 1/2 cup barbecue sauce 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper … Read More

Spicy Rhubarb Compote

Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS ¼ cup (60 ml) honey 2 cups (480 ml) red wine 1 cup (192 g) sugar 3 strips (2-inch/ 5 cm) orange peel 2 teaspoons (10 ml) red pepper flakes 10 rhubarb stalks, trimmed and cut into 1-inch/2.5 cm pieces 1/8 teaspoon (0.6 ml) salt Cinnamon, clove and cardamom (optional)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. Combine wine, sugar, orange peel, pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking … Read More

Custard Gelato

Courtesy of Vivian Peterson of V Top Secret Chef Makes 6 to 8 servings INGREDIENTS 2 ¼ cups (540 ml) whole milk Pinch of salt 2/3 cups (125 g) sugar 6 egg yolks 2/3 cup (156 ml) heavy cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the milk and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method … Read More

Candied Bacon

Courtesy of Vivian Peterson of V Top Secret Chef Makes about 12 to 16 pieces Please note that this is NOT a sous vide recipe but is used to accompany SousVide Custard Gelato INGREDIENTS 1 pound (0.9 kg) sliced bacon 3/4 cup (1150 g) packed brown sugar 1 teaspoon (5 ml/2 g) cinnamon Dash cayenne pepper (optional)   INSTRUCTIONS Preheat the traditional oven to 350F/176 C. Prepare a baking sheet by lining it with aluminum foil, and then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray. In a bowl, combine … Read More

Vivian’s Tenderloin (or Hanger or Sirloin) Steak

Courtesy of Vivian Peterson of V Top Secret Chef Serves 4 INGREDIENTS 4 (8 ounce/225 g each) pieces of hanger steak, tenderloin, or sirloin fillets Kosher or truffle salt, to taste Freshly ground black pepper, to taste 12 sprigs thyme (optional) 2 garlic cloves (optional) 2 shallots, peeled and thinly sliced 2 tablespoons (30 ml) high-smoke point oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred temperature for steak (rare – 120F/49C; medium rare – 130F/54.5C; medium – 140F/60C; medium well – 150F/65.5C; well done – 160F/71C) Season steaks generously with salt and pepper. Put the fillets … Read More