Tag Archives: sous vide syrup

Simple Syrup

Makes about 3 cups (700 ml) INGREDIENTS 2 cups (480 ml) water 2 cups (383 g) Castor (superfine) sugar (or for Brown Sugar Syrup, substitute packed brown sugar for the castor sugar) INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/88C. Put the water and sugar into a large (gallon/3.8 liter) zip closure cooking pouch 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 1 hour. Pour into a clean bottle with a stopper or screw-top and label. Cool and keep refrigerated for use up to 6 weeks.

Rhubarb Rose Syrup

Makes 8 ounces (240 ml) Choose vibrant red stalks of rhubarb for best color! INGREDIENTS 1/2 pound (228 g) rhubarb, cleaned, trimmed of leaves and cut into ¼” (0.6 cm) pieces 1 cup (7 oz/ 200 g) organic sugar 1/2 cup (4 fl oz/ 240 ml) water 1 teaspoon (5 ml) rose water   INSTRUCTIONS Fill and preheat the water oven to 135F/57C. Put the rhubarb into a large (1 gallon/3.8 liter) zip-closure cooking pouch. In a small saucepan, heat the sugar and water over medium-high heat, stirring until the sugar is dissolved. Pour the sugar syrup over the rhubarb, … Read More

Sous Vide Infused Raspberry Syrup

Courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA INGREDIENTS 2 pints (680 g) plump, fresh raspberries 4 cups (766 g) sugar 4 cups (960 ml) water INSTRUCTIONS Preheat the SousVide Supreme to 135F/57C. Put all ingredients in a zip-closure cooking pouch. Lower the open pouch into the water oven slowly until the zip closure nears the surface; zip the seal and cook for 2 hours. Remove pouch, let cool briefly, and quick chill, submerged in an ice water bath (half ice/ half water) for 30 minutes. Strain the infusion into a clean bottle and … Read More

Cinnamon Simple Syrup

Makes 1 quart (0.9 liter) INGREDIENTS 4 cinnamon sticks 2 cups (480 ml) water 2 cups (383 g) castor (superfine) sugar   INSTRUCTIONS Preheat the SousVide Supreme to 190F/88C. Put all sugar and water into a large (gallon/3.8 liter) zip-closure cooking pouch and whisk until the sugar has mostly dissolved then add the cinnamon sticks. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 1 hour. Remove the pouch, strain the contents into a clean, stoppered bottle, and refrigerate for up to 4 weeks.

Clover Club Cocktail & Raspberry Syrup

courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA Here’s a recipe for a gorgeous retro ‘flip’ cocktail made using the SousVide Infused Raspberry Syrup (see recipe below), courtesy of the ingenious barkeeps at Tavern Law. It’s shaken, not stirred! (makes one cocktail) INGREDIENTS For the cocktail 1-1/2 ounces (45 ml) gin or vodka 1 ounce (30 ml) lemon juice 1/2 ounce (15 ml) raspberry syrup 1 egg white (or equivalent in pasteurized egg whites) 1/2 cup (a handful) cracked ice cubes For the infused raspberry syrup 2 pints (680 g) plump, fresh raspberries 4 … Read More