Tag Archives: sous vide

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

BBQ Beef Burger

with Cipollini Onions and Blue Cheese Serves 2 INGREDIENTS For the onions 6 cipollini onions 1 tablespoon (14 g) butter ¼ teaspoon (1.25 ml) pepper ¼ teaspoon (1.25 ml) smoked salt For the burgers 1/2 pound (8oz/ 227 g) ground sirloin ¼ teaspoon (1.25 ml) pepper ¼ teaspoon (1.25 ml) smoked salt For plating ½ tablespoon (7.5 ml) high-smoke point oil 2 burger buns 1 tablespoon (15 ml) mayonnaise 2 lettuce leaves ½ cup (2oz/50 g) blue cheese ½ beefsteak tomato, cut into two thick slices   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Top and tail the … Read More

Razzmatazz Champagne Cocktail

Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Sous Vide Infused Raspberry Syrup  4 to 5 ounces (120 to 150 ml) champagne or prosecco, well-chilled 1 fresh raspberry, for garnish   INSTRUCTIONS In a chilled champagne flute or coupe, put the raspberry syrup. Top with chilled bubbly. Drop in a single fresh berry. Cheers!

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

Sous Vide Chile con Queso Tradicionale

Makes about 1-1/2 cups (360ml) (to multiply, make separate batches of this recipe each in its own pouch) INGREDIENTS 2 tablespoons (60 ml) lard or, if you prefer, high-smoke point vegetable oil 1/2 onion, peeled and finely diced 1 tomato, stemmed, seeded, and diced 10 large roasted green chile peppers, seeded and chopped 1/2 cup (60 g) shredded queso asadero (white Mexican cheese) 1/2 cup (60 g) shredded pepper jack cheese 1/4 cup (60 ml) milk 1/2 teaspoon (2.5 ml) ground paprika 1/4 teaspoon (1.25 ml) salt or to taste 3 or 4 dashes Cholula or Tabasco hot sauce or … Read More

Sassafras Scented Duck Breast with Soubise & Huckleberries

Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS For the soubise 1 yellow onion, peeled and rough chopped 1 shallot, peeled and rough chopped 1 strip of bacon, diced small 1/2 green apple, peeled and in acidulated water (water with a splash of lemon juice) 1/2 cup (120 ml) heavy cream 1 bay leaf 1 stalk celery, rough chopped 1 each clove 2 sprigs thyme 2 tablespoons (28 g) kosher salt For the duck 4 Moullard duck breasts, trimmed of silver skin and excess fat 2 tablespoons (30 ml) sassafras powder 1-1/2 tablespoons kosher salt 4 … Read More

Carrot and Daikon Quick Pickle

Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar 1/2 cup (120 ml) warm water 1⁄2 pound carrots (228 g) peeled and cut into matchsticks 1 1/2 pounds daikon (228 g) peeled and cut into matchsticks   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the carrots and daikon into a small (quart/0.9 liter) zip-closure cooking pouch (or chamber vacuum pouch.) In a bowl, whisk together the salt, sugar, vinegar, and water and pour the mixture over the vegetables. Use the displacement … Read More

Blueberry Balsamic Reduction

Please note that this is NOT a sous vide but is used to accompany New York Strip Steak Sous Vide.  INGREDIENTS 1 tablespoon (15 ml) olive oil 1/4 cup (56 g) chopped onion 1 garlic clove, peeled and minced 1 cup (200 g) fresh blueberries 1/2 cup (120 ml) balsamic vinegar 1 cup (240 ml) water 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) chopped fresh basil 1 tablespoon (14 g) unsalted butter   INSTRUCTIONS In a large saucepan over medium heat, warm the olive oil. Add the chopped onions and saute … Read More

Whitney Miller’s White Chocolate Bread Pudding Sous Vide

with White Chocolate Sauce and Hibiscus Flower Courtesy of MasterChef winner Whitney Miller Serves 2 INGREDIENTS 1 cup (240 ml volume) French bread, cubed to 1/2 inch (1.25 cm) 1 large egg 1 large egg yolk 2 tablespoons (25 g) granulated sugar 2 ounces (60 ml) half-and-half 1 1/2 ounces (45 ml) heavy cream, divided 1 1/2 ounces (42 g) good quality white chocolate chips 1⁄4 teaspoon (1.25 ml) pure vanilla extract For the sauce 1 ounce (32 g) good quality white chocolate chips 2 ounces (60 ml) heavy whipping cream 2 Hibiscus flowers in syrup   INSTRUCTIONS Fill and … Read More

Sous Vide Pickled Blueberries

Makes 3 1⁄2 cups INGREDIENTS 1 cup (240 ml) distilled white vinegar 1/4 cup (48 g) sugar 1 3/4 tablespoons (26 ml) kosher salt 1/4 cup (60 ml) water 1 1/4 pounts (570 g) blueberries 1 small red onion, peeled and thinly sliced   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 140F/ 60C.  Whisk the vinegar, sugar, salt, and 1/4 cup of water in a medium bowl until sugar and salt dissolve. Put the blueberries and onions into a small (quart/ 0.9 liter) zip-closure (or chamber vacuum seal) cooking pouch and pour the pickling liquid over them. Use the displacement method (Archimedes principle) to remove the … Read More

Sous Vide Eggs Za’Atar

Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA Serves 4 INGREDIENTS For the eggs 4 large whole eggs 1 large heirloom tomato, quartered or sliced 4 ounces (114 g) Bulgarian feta (or other) diced or crumbled 1/4 teaspoon (1.25 ml) za’ atar** Kosher salt to taste For the Za’atar Spice Blend** 1/4 cup (30 g) ground sumac 2 tablespoons (12 g) ground thyme 1 tablespoon (10 g) roasted sesame seeds 2 tablespoons (12 g) ground marjoram 2 tablespoons (12 g) ground oregano 1 teaspoon (5 g) coarse salt   INSTRUCTIONS For the eggs Fill and preheat SousVide Supreme to 147F /64C.* … Read More

Easter & Passover Sous Vide Recipe Roundup

With Good Friday and Easter Sunday falling on the same weekend as Passover this year, the coming weekend promises to be a busy one full of good food and guests. But even with a packed holiday weekend approaching, there’s always room for some sous vide in your kitchen. Here are some of our Easter and Passover-approved recipes that will wow you guests … with lots of egg recipes, of course! Using your SousVide Supreme to color Easter eggs will quickly become one of your favorite tricks. Keep your hands and counters dye-free by using our zip pouches to dye the … Read More