Tag Archives: sous vide recipes

Grilled Chicken Breast with Szechuan Yellow Bean Sauce

Courtesy of Alex Chow, Kai Mayfair, London, UK Serves 4 INGREDIENTS 4 chicken breasts, boneless, skin on For the marinade 2 cups (240 ml) water 2 stalks celery, finely diced 4 sprigs fresh coriander (cilantro), chopped 4 slices fresh ginger, minced 4 cloves garlic, peeled and smashed 4 shallots, peeled and mashed 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar For the yellow bean sauce 9 tablespoons (130 g) unsalted butter, divided use 4 shallots, peeled and sliced 6 ½ ounces (200 ml) evaporated milk 3 bird’s eye chiles 2 teaspoons (10 ml) tau pan Szechuan chilli sauce … Read More

Salted Caramel Ice Cream

Courtesy of Liz Harris (Floating Kitchen) Makes about 1 quart (0.9 liter) INGREDIENTS For the Ice Cream Base 6 egg yolks 1/4 cup (48 g) white sugar 1/4 cup brown (50 g) sugar 1/8 teaspoon (1.25 ml) salt 1/2 teaspoon (2.5 ml) vanilla extract 1 cup (240 ml) whole milk 1 cup (240 ml) heavy cream 5 cinnamon sticks Ground cinnamon, for garnish, if desired For the Caramel Sauce 1/2 cup (96 g)sugar 1/4 cup (60 ml) water 3 tablespoons (43 g) salted butter, cubed and at room temperature 1/4 cup (60 ml) heavy whipping cream 1 pinch sea salt … Read More

Rack of Lamb with Pomegranate-Coffee Sauce

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup (150 g) brown sugar, packed 1/4 cup (120 ml) balsamic vinegar 2 cups (480 ml) pomegranate juice 2 racks (about 1 pound/0.9 kg each) of lamb, frenched Salt and pepper 2 sprigs fresh rosemary 1 tablespoon (14 g) butter DIRECTIONS At least 4 hours or up to overnight in advance, marinate the lamb. In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the … Read More

Confit Duck Salad – Chef Koj

…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing Courtesy of Chef Andrew Kojima, MasterChef UK Finalist INGREDIENTS For the duck legs 2 Gressingham duck legs 1 teaspoon (5 ml) sea salt 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) coriander seeds 1/2 teaspoon (2.5 ml) smoked paprika 1 sprig thyme1 bay leaf 1 pod star anise 1 tablespoon (15 ml) pomace oil For the duck skin crackling Duck skins, reserved from the cooked duck legs For the duck dressing Cooking juices, reserved from the cooked duck legs 1/2 to 1 tablespoon (7.5 to 15 … Read More

Beef Tongue in Creole Marinade

Courtesy of Cher Underwood (Paleo+Life) Serves 6 INGREDIENTS 1 (3 ½ pounds/1.5 kg) beef tongue 1 medium onion, peeled and sliced into rings 12 cloves garlic, peeled and sliced lengthwise 1/4 cup (60 ml) lemon juice 1/4 cup (60 ml) orange juice 1 teaspoon (5 ml) whole coriander seeds, ground 1/2 teaspoon (2.5 ml) smoked peppercorns, ground 2 teaspoons (10 ml) salt 1 orange, sliced into wedges, for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Wash and rinse the tongue, patting it dry with a paper towel, and put it into a large cooking pouch. … Read More

Spiced Fig Old Fashion

Courtesy of Mason Brangwin, The Old Sage, Seattle, WAMakes 1 cocktail INGREDIENTS 2 ounces (60 ml) whiskey 1/2 ounce (15 ml) Spiced Fig Syrup (see below) 3 dashes angostura bitters 3 dashes Reagan’s Orange Bitters Ice cubes as needed Orange peel for decoration DIRECTIONS In a mixing glass, combine all ingredients, finishing with adding the ice. Stir until chilled. Strain into glass. Add fresh ice. Garnish with orange peel. Serve. Spiced Fig Syrup INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups (400 g) Demerara sugar 4 cinnamon sticks 6 pods star anise 15 … Read More

Holiday Whole Turkey

Serves 8 or more INGREDIENTS 1 (10 to 12 pound/ 280 to 340 g) whole turkey* 2 quarts (1.8 liters) water 11 tablespoons (160 g) kosher salt 1 tablespoon (15 ml) whole black peppercorns 1 tablespoon (15 ml) poultry seasoning 6 tablespoons (84 g) butter 3 sprigs fresh sage DIRECTIONS Breakdown the turkey*, lifting the double breast off the bone, skin on, and removing the leg quarters from the carcass. Save the carcass to make turkey stock. In a large pot, dissolve the salt in the water and stir in the peppercorns and poultry seasoning. Dissolve the salt in the … Read More

Spiced Fig Syrup

Courtesy of Mason Brangwin, The Old Sage, Seattle, WA INGREDIENTS 2 cups (350 g) roughly chopped dried figs 2 cups (480 ml) water 2 cups (400 g) Demerara sugar 4 cinnamon sticks 6 pods star anise 15 whole cloves 2 bay leaves 1 teaspoon salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 144F/ 62C.  Combine all ingredients in a zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. (Or seal in a chamber vacuum if you have one.) Submerge in the water oven and cook at least 3 … Read More

Take 5 Cocktail

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) INGREDIENTS 1-3/4 ounces (50 ml) blanc rhum agricole*, 100 proof (Rhum J.M. Blanc preferred) 1 ounce (30 ml) sous vide infused Butternut Squash Cordial 1/2 ounce (15 ml) Campari 1/2 ounce (15 ml) lemon juice 1 dash Fee Brothers’ aromatic bitters 1 pinch salt Ice cubes, as needed DIRECTIONS Put all ingredients, except ice, into a cocktail shaker. Add the ice, shake well, and fine strain into a punch cup or cocktail glass. Bartender’s note: Depending on the natural sweetness of the squash, you may want to adjust the amount of lemon … Read More

Butternut Squash Cordial

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA) Makes about 1 1/2 cups (360 ml) INGREDIENTS 1 small butternut squash, peeled, seeded, rough chopped, and juiced 3/4 to 1 cup* (180 to 240 ml) Brown Sugar Syrup 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Strain the squash juice into a measuring cup. Pour the squash juice into a zip-closure cooking pouch and add one-half as much brown sugar syrup by volume as you have squash juice (i.e., for every ounce (30 ml) of squash juice add ½ ounce (15 ml) of … Read More

13 Christmas Sous Vide Recipes from Around the World

The celebration of Christmas occurs all over the world and it seems that no matter what the longitude or latitude may be, the occasion always involves feasting. Culinary Christmas traditions vary widely depending on the culture, with favored recipes handed down from generation to generation. We thought it would be both interesting and illuminating to explore how the holiday is made merrier in various corners of the globe and a boat load of fun to try our hand at preparing the traditional fare of other countries with a modern sous vide twist. We invite you to join us on a … Read More

Pear Shrub

Courtesy of Michael Cadden, Tavern Law, Seattle, WA Makes about 1 pint (480 ml) of shrub INGREDIENTS 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled) 8 ounces (228 g) Demerara sugar 8 ounces (240 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 148F/64.5 C. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, … Read More