Tag Archives: sous vide recipes

Double Thick Apple Cider Sous Vide Pork Chops

Courtesy of Jason Logsdon www.cookingsousvide.com Serves 4 Time: 12 hours INGREDIENTS For the pork chops 4 extra thick pork chops 8 thyme sprigs 2 apples, peeled and sliced For the sauce 5 tablespoons (75 ml) butter 2 cloves garlic, peeled and minced 1 teaspoon (5 ml) sugar 2/3 cup (150 ml) hard apple cider 1 teaspoon (5 ml) cider vinegar 1 tablespoon (15 ml) whole grain mustard   INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 131F/55C. Lightly salt and pepper the pork chops and seal each individually in cooking pouches along with 2 thyme sprigs and 1 tbsp butter. … Read More

Carrots Sous Vide

Courtesy of Richard Blais Serves 4 Time 45 minutes INGREDIENTS 4 large carrots, peeled and chopped into bite-size pieces 1 tablespoon honey Coarse salt to taste Black pepper to taste 1/2 teaspoon ground cumin 1 tablespoon unsalted butter   INSTRUCTIONS Preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch in a single layer and vacuum/seal. Do not overfill the pouch. Cook for 45 minutes. Delicious straight from the pouch.

Jack Daniels Pork Chops Sous Vide

Jack Daniels Pork Chops Sous Vide Courtesy of James Briscione at www.jamesbriscione.com Serves 4 Time 2 to 6 hours INGREDIENTS 4 bone-in pork chops 1 cup ( 250 ml) flour 1 tablespoon (15 ml) ground cumin 4 tablespoons (60 ml) high-smoke-point vegetable oil (divided use) 1 large onion, peeled and sliced 1/2 cup (125 ml) prunes, pitted and cut in half 1/2 cup (125 ml) Jack Daniels whiskey salt to taste black pepper to taste 1/2 cup (120 ml) heavy cream   INSTRUCTONS Fill and preheat SousVide Supreme to desired serving temperature (134F/56.5 C for medium rare; 140F/60C for medium) … Read More

Sous Vide Tender and Juicy Pork Chops

Serves 1 to 4 Time: 4 to 8 hours INGREDIENTS 1 to 4 double thick boneless pork chops (about 2-inches/5cm thick) Coarse salt (omit if brining chops) Freshly ground black pepper to taste Garlic powder Onion powder Paprika Bacon fat and/or butter (optional) INSTRUCTIONS For best results, brine the pork chops beforehand in the refrigerator. Make the brining solution by dissolving 1/4 cup (60g) kosher salt in 1 quart (liter) of water in a large (gallon/3.8 liter) zip closure bag or large covered container. Put the chops into the brine, seal or cover, and refrigerate 4 hours or up to … Read More

Chinese 5 Spice Pork

Courtesy of Chef Richard Blais Serves 4 Time 48 Hours INGREDIENTS 1 pound (454 g) pork belly 1 teaspoon (5 ml) Chinese 5-Spice powder Salt to taste Black pepper 1 slice bacon INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 140F/60C for medium. Put pork belly into a cooking pouch with seasonings and bacon slice, and vacuum seal. Cook for 48 hours at 140F/60C. Remove pork belly from the pouch and crisp the surface in a hot skillet or under the broiler before serving. Serve immediately with your choice of side dishes. The pork pairs especially well with Brussels sprouts, … Read More

Apple and Wild Mushroom Stuffed Pork Tenderloin

Serves 6 to 8 INGREDIENTS 2 tablespoons (60 ml) olive oil 1 medium (240 g) sweet onion, peeled and diced 3 cloves garlic, peeled and minced 2 cups (360 g) apple, diced in 1/2 inch (1.3 cm) cubes 1 pound (.45 kg) shitake or crimini mushrooms quartered 2 tablespoons (30 ml) minced rosemary 2 tablespoons (30 ml) minced fresh sage 1/2 teaspoon (2.5 ml) salt, or to taste 1/2 teaspoon freshly cracked black pepper, or to taste 2 pounds (1 kg) pork tenderloin 2 cups (240 ml) shredded Gruyere cheese INSTRUCTIONS Pre-heat the SousVide Supreme to 140°F/60°C. Make the stuffing: … Read More

Cajun Chicken Sous Vide

Serves 1 to 4 INGREDIENTS 1 to 4 boneless, skinless chicken breasts or thighs 1 to 4 tablespoons (15 to 60 g) unsalted butter, softened 1 to 4 teaspoons (5 to 20 g) SousVide SupremE Tangy Cajun Rub (or your favorite blend of Cajun spices.) Coarse salt (omit if brining chicken) INSTRUCTIONS For best results, brine the chicken beforehand in the refrigerator: Make the brining solution by dissolving 1/8 cup (30 g) kosher salt in 1 quart (.95 liter) of water in a gallon zip closure bag or large covered container. Place the chicken into the brine, seal or cover, and refrigerate … Read More

Duck Breast with Hot Pepper Soy Glaze

Serves 6 INGREDIENTS 6 duck breasts Salt to taste Black pepper to taste 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) chicken broth 1/2 cup (120 ml) hot pepper jelly INSTRUCTIONS Preheat SousVide Supreme to 129F/54C. Season the duck breast on both sides with salt and pepper. Put 2 breasts into each of three quart/liter cooking pouches and vacuum/seal. Load pouches into the Universal Pouch Rack, submerge in the water oven, and cook for 2.5 hours or up to as much as 4 hours. Remove pouches and quick chill submerge them in ice water for 15 to 20 minutes. Remove breasts from … Read More

Maine Lobster Tail

Serves 2 Time 45 Minutes INGREDIENTS For the lobsters 2  Maine lobster tails, about 1-1/2 pounds (0.7 kg) each, uncooked Salt to taste White pepper to taste 2 tablespoons (28 g) butter 2 teaspoons (10 ml) Amaretto liqueur For the lemon butter 1/2 stick (113 g) butter, melted 1 lemon, cut into wedges   INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C Lightly sprinkle the tails with salt and white pepper Put the lobster tails into individual small (quart/0.9 liter) cooking pouches with 1 teaspoon of the Amaretto and 1 tablespoon of the butter and vacuum seal. Cook for 45 minutes. … Read More

Olive Oil Poached Salmon with Roasted Ruby Beets

Courtesy of Sur La Table Serves 4 INGREDIENTS 4  salmon fillets, about 6 ounces (170 g) each, skinned 8 tablespoons (120 ml) extra-virgin olive oil, divided and chilled 8 sprigs fresh dill 4 tablespoons (60 ml) dry white wine, divided Salt to taste Pepper to taste For the beets 2 medium red beets, well-scrubbed and trimmed 3 tablespoons (45 ml) butter 2 teaspoons (10 ml) sugar 1/2 teaspoon (2 ml) salt 1 teaspoon (5 ml) hazelnut oil For the Crème Fraiche 3/4 Cup (175 ml) crème fraiche 1/2 cucumber, seeded and peeled 1 tablespoon (15 ml) fresh dill, finely chopped … Read More

Spiced Whole Apples

Serves 4 Time 1 ½ hours INGREDIENTS 4 small tart apples, peeled and cored 4 tablespoons (60 g) unsalted butter, softened 1 lemon, juice and zest 1/2 teaspoon (2 g) salt 1/2 teaspoon (2 g) ground cinnamon 1/4 teaspoon (1 g) ground nutmeg 1 teaspoon (5 g) brown sugar 1 tablespoon (15 g) raisins Garnishes (optional): 1/2 cup (125 ml) whipped cream, sweetened fresh red currants ground cinnamon fresh mint leaves caramel sauce   INSTRUCTIONS Preheat the SousVide Supreme to 183°F/83°C . Zest the lemon and reserve zest.  Juice the lemon over the apples. In a small bowl, mix together the butter, … Read More

Fudge Brownies

Courtesy of Chef Richard Blais Serves: 4 Time 1 ½ hours INGREDIENTS 2 egg yolks 1/2  cup (125 ml) butter 1 cup (250 ml) sugar 1 teaspoon (5 ml) pure vanilla extract 1/3 cup (75 ml) unsweetened cocoa powder 1/2  cup (125 ml) all-purpose flour 1/4 teaspoon (1 ml) salt 1/4 teaspoon (1 ml) baking powder Sweetened whipped cream or ice cream , if desired, for serving   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your brownies with water and position them on the perforated … Read More