Tag Archives: sous vide supreme

10 Reasons You Need a SousVide Supreme

All of us at SousVide Supreme have found that sous vide cooking has become an integral part of our kitchen repertoire – not just because we work here, but because the SousVide Supreme really has changed the way we cook. If you’re still wondering what a SousVide Supreme can do that your conventional appliances can’t, here are ten reasons the SousVide Supreme can and should be your go-to kitchen appliance. 10. SousVide Supreme Looks Great On Your Counter. Maybe it’s a little shallow, but let’s be honest: the rounded edges, the sleek lines, the brushed chrome of the Touch Plus … Read More

Grilled ‘Gamecock’ Wings in a Crimson Tide

Courtesy of Tailgate Recipe Challenge winner and Arkansas Razorback fan, Chris C Serves 8 to 10 INGREDIENTS For the wings 4 to 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt Carrot and celery sticks for serving Ranch or blue cheese dressing for serving For the Crimson Tide dipping sauce 1 stick (114 g) unsalted butter, melted 1/2 cup (120 ml) Tabasco or Cholula hot sauce 1 ½ tablespoons (22.5 ml) apple cider vinegar 1 tablespoon (15 ml) tomato paste 1 tablespoon (15 ml) honey (or equivalent non-caloric sweetener, if desired) ½ … Read More

Calamari Fra Diavolo with Squid Ink Pasta

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 The perfect dinner for a Spooky Halloween evening! INGREDIENTS For the squid: 1 pound (453 g) cleaned squid, separate tubes from tentacles 1 cup (237 ml) extra virgin olive oil, divided ½ teaspoon (2.5 ml) Aleppo chili pepper, or your favorite, divided 4 cloves garlic, peeled and crushed Sea salt and freshly ground black pepper, to taste For the pasta: Note: For homemade pasta, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). You can substitute 1 pound (454 g) commercially … Read More

Preparing for Fall Dinners

There are certain universal benchmarks which remind us that yes, fall is upon us. The days get shorter, mornings are crisper, school supplies are in demand, and blog writers can’t help but make obvious statements about fall. The change in seasons also marks a change in what we eat. As cooler weather sets in, there is little more comforting than a warm, hearty meal such as a stew or soup. Unfortunately, cooking a good stew on a stovetop or in an oven can be an involved process – the ingredients must be periodically stirred and the pot must be watched … Read More

10 Reasons You Need A SousVide Supreme

All of us at SousVide Supreme have found that sous vide cooking has become an integral part of our kitchen repertoire – not just because we work here, but because the SousVide Supreme really has changed the way we cook. If you’re still wondering what a SousVide Supreme can do that your conventional appliances can’t, here are ten reasons the SousVide Supreme can and should be your go-to kitchen appliance. 10. SousVide Supreme Looks Great On Your Counter. Maybe it’s a little shallow, but let’s be honest: the rounded edges, the sleek lines, the brushed chrome of the original water … Read More

Vacuum Sealing Tips & Tricks

Tips and Tricks for Optimal Sealing of All Foods Allow ample room at the top of the pouch; do not overfill. Position food evenly in the pouch, in a single layer, if possible. Raise the lid and slip the open pouch ends under the pouch tabs. Set your sealing preferences – select: Speed – NORMAL for most foods, GENTLE for delicate foods Food type – DRY for most foods, MOIST for juicier foods. Close the lid and press down firmly with both palms until the lid lock ‘clicks; thevacuum should begins automatically. If the pouch does not collapse around the … Read More

Sous Vide Internet Roundup

At the SousVide Supreme blog, we spend much of our free time surfing the web for blogs and articles about sous vide cooking (we’re a little single-minded, what can we say?). Since we love to share, here are some recent sous vide-related highlights from around the web: The Secret to Sous Vide Cookery – If you’re still unclear on the specifics of sous vide cooking, or if you just want a quick and concise article to send to friends who still think that sous vide’s “just boiling meat,” this is a great overview of the technique. Beef Short Ribs With … Read More

Meal Planning with Sous Vide

Between settling back into the school year routine and trying to decide how to best incorporate all the new shows into your DVR schedule, fall tends to be extraordinarily busy. With a packed schedule and seemingly endless obligations, the prospect of preparing dinner every night can become a burden. If you read Michelle’s featured guest post from September, you can probably guess that this is not heading toward advice on the best ways to order take out.   Planning dinner days in advance can feel as overwhelming as having nothing planned at all, so we’ve created a guide with recipes … Read More

Featured Guest: Nom Nom Paleo Pork Tenderloin

Keeping in line with our September meal planning theme, we thought it would be a perfect fit to get a busy working mom’s perspective on how she uses SousVide Supreme to make her meal planning easier and healthier. For more on Michelle, you can read her blog Nom Nom Paleo. I wear many hats as a wife, mom, full-time night shift worker, and daily Paleo food blogger. But no matter how hectic life gets, we always eat a healthy and tasty home-cooked dinner together as a family. This wasn’t always the case; just a few years ago, I made a … Read More

Sous Vide BBQ Ribs Video

Cook like a Master Chef at Your Next Backyard Bash With the SousVide Supreme as his secret weapon, take a look at how Sharone Hakman prepares BBQ ribs that are fall-off-the-bone tender. Learn just how easy it is to do, all while enjoying the company of your guests instead of sweating over a grill! Be sure to watch all 8 episodes of our Sous Vide Cooking Video Series!

64C/147F Sous Vide Eggs

The Perfect Custard Egg  One of the greatest things about sous vide cooking is that you can cook your eggs with precision. No other cooking technique will allow you to achieve that soft custard-like yolk that is so delicious on its own or on top of a frisée salad, asparagus or even on pasta (see the Spaghetti Carbonara with Sous Vide Egg recipe). Watch Dr. Michael Eades demonstrate just how easy it is to make this most perfectly delicious food.

Featured Video: Chef Jason Wilson

Gourmet Cooking Made Countertop Easy! Elite chefs have known for decades that sous vide cooking offers the most reliable method for producing perfectly cooked foods with ease, but the cost was prohibitive.  The SousVide Supreme has made the process available and affordable for both the gourmet home cook and the restaurant chef. Take a look, as Chef Jason Wilson owner and executive chef of the acclaimed restaurant, Crush, in Seattle, Washington describes the difference having the SousVide Supreme has made in his restaurant. Featured Sous Vide Recipe For a gourmet twist on sous vide vegetables, Chef Jason Wilson treats us … Read More