Tag Archives: sous vide recipes

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

SousVide Supreme featured in Food & Wine magazine

Read “The New Sous Vide” article in the current July issue of Food & Wine magazine which includes 3 sous vide recipes!

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

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

Richard Blais and the SousVide Supreme on ABC News

Check out Top Chef Richard Blais and the SousVide Supreme on ABC News. (Video Link)

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