Tag Archives: sous vide recipes

Salmon Burgers Sous Vide

Serves 4 INGREDIENTS 1 pound (454 g) salmon, skin and pin bones removed 5 tablespoons (80 g) kosher salt, for brining 1 quart (0.9 liters) water, for brining 2 tablespoons (30 ml) Dijon mustard 1 tablespoon (15 ml) mayonnaise 1 lemon, for juice and zest 3 to 4 dashes Tabasco hot pepper sauce, or to taste 2 scallions, cleaned and chopped 2 tablespoons (24 g ) capers, rinsed and drained 3/4 cup (90 g) breadcrumbs, dried 2 tablespoons (20 g) ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) freshly ground black pepper, or more to taste 2 tablespoons (30 … Read More

Hot Chili Chutney

Makes about 1-1/2 cups (360 ml) INGREDIENTS 5 medium-sized hot chili peppers, such as jalapeños or fresnos 2 medium red bell peppers 1 medium red onion, peeled and chopped 1/2 tablespoon (7.5 ml) finely chopped fresh rosemary 1 bay leaf 1/2 teaspoon (2.5 ml) ground cinnamon 1/4 teaspoon (1.25 ml) Kosher salt 1/4 teaspoon (1.25 ml) freshly ground black pepper 1/2 cup (100 g) brown sugar 1 tablespoons (15 ml) balsamic vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Meanwhile, roast the peppers over the flame of a gas stove, on a grill, or under the … Read More

Crispy Fried, Sous-Vide Pig’s Ears

Courtesy of Marvin Gapultos (Burnt Lumpia) Makes 2 ears, but can be easily doubled. INGREDIENTS For the cure 1/2 teaspoon (2.5 ml) kosher salt 1/2 teaspoon (2.5 ml) smoked paprika 1/2 teaspoon (2.5 ml) freshly ground black pepper 1 teaspoon (15 ml) raw sugar 2 garlic cloves, smashed and peeled 2 bay leaves 2 fresh, cleaned pig’s ears For the confit 4 tablespoons (60 ml) coconut oil, divided use For frying/finishing High smoke point vegetable oil Fine sea salt 2 tablespoons (30 ml) fresh parsley, chopped fine For dipping sauce 1/4 cup (60 ml) Filipino coconut vinegar or white distilled … Read More

Honey Glazed Sunchokes

Courtesy of Sous Vide Supreme Culinary Specialist, Madeline Fiore Serves 2 to 4 INGREDIENTS 1 pound (454 g) sunchokes, washed, trimmed, peeled, and sliced into ½-inch (1.25 cm) rounds 3 tablespoons (43 g) butter 2 tablespoons (30 ml) honey ½ teaspoon (2.5 ml) lemon juice Sea salt, to taste Garnish: chopped chervil or parsley (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Put the sunchokes, butter, honey, lemon juice and, sea salt in a single layer into a large cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour … Read More

Festive Ham

Adapted from Sous Vide: The Art of Precision Cooking Serves 8 INGREDIENTS 1 (5 to 6 ½ pound/2.5 to 3 kg) boneless ham 5 tablespoons (80 g) Dijon mustard 3 ½ tablespoons (65 g) maple syrup 3 ½ tablespoons (65 g) honey 2 oranges (peel only) 2 teaspoons (10 ml) Mixed Spice Powder (recipe follows) 6 bay leaves 6 pods star anise 6 ½ ounces (200 ml) cola 20 juniper berries 1 teaspoon (5 ml) chopped thyme 1/3 cup (100 ml) ginger syrup 6 whole cloves DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Put all ingredients, … Read More

Soft Poached Eggs in Hashbrown Nests

Serves 6 INGREDIENTS 12 large eggs, at room temperature olive oil cooking spray 6 cups (1 pound/450 g) frozen shredded hash browns, fully thawed 3 tablespoons (45 ml) extra-virgin olive oil 1 teaspoon (5 ml) chopped fresh rosemary or 1/4 teaspoon (1.25) dried 1/2 teaspoon (2.5 ml) paprika (mild, smoked, or hot) 1/2 teaspoon (2.5 ml) freshly ground pepper 1/4 teaspoon (1.25 ml) salt 6 thin slices prosciutto (about 3 ounces/85 g), halved crosswise 3 tablespoons (45 ml) chopped fresh chives DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. Gently put the eggs, in their shells, directly … Read More

Chocolate Peanut Butter Eggs

Courtesy of SousVide Supreme Culinary Specialist, Sophie Note: This is not a sous vide recipe, per se; it uses the water oven as a perfect temperature controlled bath for tempering chocolate! INGREDIENTS For the peanut butter filing ½ tablespoon (8g) unsalted butter 2 ½ tablespoons (37mls) peanut butter (crunchy works well) ¼ cup (17g) powdered sugar For the tempered chocolate 3 ounces (85g) dark chocolate 1 ½ ounces (21g) dark chocolate For the decoration White/ Colored icing pen(s) DIRECTIONS To make the filling In a small saucepan, melt the butter and peanut butter together over a low heat. Once the … Read More

Sous Vide Overnight Oatmeal

Courtesy of Helen of Fuss Free Flavours Serves 2 INGREDIENTS 2/3 cup (54 g) porridge base (Try half rolled oats and half pinhead oatmeal.) 2/3 cup (160 ml) milk or cream 1 cup (240 ml) water 2 teaspoon (10 ml) raisins 1 teaspoon (5 ml) maple syrup or honey You’ll also need 2 half pint (300 ml) glass jam jars with lids DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Divide the oats and milk between the two jars and top up each with a half cup (120 ml) of the water. Add the raisins and the … Read More

Lutefisk Sous Vide

Courtesy of Lars Ringnes (Sous Vide Norge) Makes 4 to 6 servings INGREDIENTS 1 lutefisk salt unsalted butter Maldon salt flakes and additional butter for serving DIRECTIONS 1. Fill and preheat the SousVide Supreme water oven to 122F/50C. Cut the lutefisk into portions about 1 to 1-1/2 inches (3 to 4 cm) wide and cut off the fins. Put the portions onto a platter, sprinkle with salt it all over and refrigerate for 4 to 5 hours. Rinse the salt off under water and pat the fish portions dry. Put the fish in a single layer into one or more … Read More

The ChamRock Cocktail

Makes 1 INGREDIENTS 1 ounce (30 ml) sous vide infused ginger syrup, well chilled 1 ounce (30 ml) Midori melon liqueur, well chilled 2 ounces (60 ml) champagne or prosecco, well chilled DIRECTIONS Put the ingredients in order into a champagne flute. Enjoy!  Slainte  

Fresh Ginger Syrup

Makes about a quart and a half (1.2 liters) INGREDIENTS 2 cups (383 g) castor sugar 4 cups (960 ml) water 3 inches (7.5 cm) fresh ginger root, peeled and grated 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. In a zip-closure cooking pouch, put all ingredients, except vodka, 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 90 minutes. Strain the pouch liquid through a fine mesh strainer into a bowl, add the vodka  and … Read More

Clementine and Sous Vide Salmon Salad with Wasabi Dressing

Courtesy of Karen Booth of Lavender and Lovage.Serves 2 as a main, 4 as an appetizer INGREDIENTS 1 bag (110 g) mixed greens (mache, arugula/rocket, other) 1 large cooked beet (peeled and cut into wedges) 3 ounces (225 g) sous vide cooked salmon, flaked (instructions below) 2 clementines, peeled and segmented (supremes) 4 tablespoons (60 ml) crème fraiche 1 teaspoon (5 ml) wasabi, freshly grated (use less or more to your liking) 1 teaspoon (5 ml) honey DIRECTIONS On serving plates (or one large platter) arrange the mixed greens; add the beetroot wedges, the salmon, and finally the clementine supremes. … Read More