Tag Archives: sous vide

Christmas Pudding

Adapted from Saveur (saveur.com)Makes 2 puddings   INGREDIENTS 2 tablespoons (28 g) butter, for greasing bowls 2 cups (300 g) quality assorted raisins 2 cups (480 ml) brandy 1 1⁄2 ounces (42 g) quality assorted candied fruits 5 tablespoons (72 g) cold butter (or, traditionally, beef suet) diced 1 3⁄4 cups (105 g) fine day-old bread crumbs 1 cup (85 g) blanched almond meal 1⁄4 cup (50 g) dark muscovado sugar 3 tablespoons (19 g) flour 2 tablespoon (10 g) shredded unsweetened coconut 2 tablespoons (10 g) finely grated peeled carrot 1⁄2 teaspoon (2.5 ml) finely grated lemon zest 1⁄4 … Read More

Wild Goose with Soba Noodles and Roasted Baby Bok Choy

Courtesy of Lynn and Keith Morioka of Eat.Drink.Life.Luv Serves 2 INGREDIENTS For the marinade 1/2 cup (120 ml) pure maple syrup 1/2 cup (120 ml) soy sauce 1 tablespoon (15 ml) crushed Aleppo pepper 1 tablespoon (15 ml) Chinese five spice powder For the Roasted Baby Bok Choy Two heads baby bok choy 1 tablespoon (15 ml) extra virgin olive oil For the Soba Noodles 1-1/2 bundles (135 g) soba noodles 1-1/2 bundles (135 g) soba noodles 2 tablesppns (30 ml) hoisin sauce 1 tablespoon (15 ml) ponzu 1-1/2 tablespoons (22.5 ml) sesame oil 1 tablespoon (15 ml) sesame seeds   … Read More

Old Fashioned Bourbon Cordial

Makes about 2 quarts/liters INGREDIENTS 1.75 liters bourbon (or Irish whiskey) 2 large oranges (used for zest) 1 large jar (about 14 ounces/370 g) maraschino cherries 2 cups (480 ml) simple syrup (equal parts sugar and water, cooked over low heat until dissolved)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Remove just the zest from the oranges with a sharp vegetable peeler and put into a gallon (3.8 liter) zip-closure cooking pouch (available on our site). Add the bourbon and the entire bottle of maraschino cherries and their syrup to the pouch. With the zip closure open, … Read More

Sous Vide Sweet Potatoes Foster

Courtesy of MasterChef’s Whitney Miller Serves 4 INGREDIENTS For the potatoes 1 cup (200 g) sweet potatoes, peeled and diced to 1/2-inch (1.3 cm) 2 tablespoons (30 ml) unsalted butter 3-1/2 tablespoons (52.5 g) light brown sugar Pinch ground cinnamon 1 teaspoon (5 ml) fresh orange juice 1-1/2 tablespoons (22.5 ml) rum For the salted pecans 1/2 cup (60 g) pecan halves 1/8 teaspoons olive oil Pinch sea salt 1-1/2 quarts (1.4 liter) butter pecan ice cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the potatoes into a large (gallon/3.8 liter) cooking pouch in a single … Read More

Caramel Apple Rice Pudding

Serves 6 INGREDIENTS 2 tablespoons (28 g) unsalted butter 3 apples (Fuji or Gala or your favorite cooking apple) peeled, cored, and diced 1 cup (90 g) Arborio rice 1/2 cup (75 g) golden raisins 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) salt 1-1/2 cups (360 ml) half and half cream 1 cup (240 ml) milk1/2 cup (120 ml) Torani Caramel (or Sugar-Free Caramel) Syrup Whipped cream, for garnish (optional) INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch, and use the displacement method … Read More

Chef Raymond Blanc’s “Grilled” Turbot

With Caramelised Fennel and Red Wine Sauce Courtesy of Chef Raymond Blanc Serves 4 INGREDIENTS For the turbot 4 (5 ounce/150g) turbot steaks, cut through the bone 3 pinches (3 g) sea salt 2 pinches (2 g) white pepper, freshly ground For the fennel flames 1 small fennel bulb, cut into quarters through the root 1 clove garlic, crushed 1 pod star anise 2 pods cardamom 2 pinches (2 g) salt 1 pinch (1 g) black pepper For the red wine sauce 4 ounces (120g) flat fish bones, chopped to 1-1/2 inches (3 cm) 2 tablespoons (28 g) butter, unsalted … Read More

Pan-Seared Venison

Courtesy of Douglas Baldwn, SousVide for the Home Cook (Paradox Press, 2010) Makes 4 Servings INGREDIENTS 2 pounds (1 kg) venison, divided into four 8 ounce (225 g) pieces 2–3 tablespoons (30–40 ml) high smoke point oil, such as grapeseed, peanut, safflower, or vegetable oil Salt and black pepper to taste   INSTRUCTIONS Preheat the water bath to 130°F/55°C for medium-rare or 140°F/ 60°C for medium. Meanwhile, vacuum seal each piece of venison in a separate food-grade pouch and put the sealed pouches into the water bath. If the meat is from the rib or loin region, cook it for … Read More

Sous Vide Slow Cooked Marinated Pork Belly

Courtesy of Chef Raymond Blanc Serves  4-6 Planning ahead: The belly can be cooked 1 day in advance and caramelized to order. INGREDIENTS 2-1/2 pounds (1 kg) pork belly, ribs removed by your butcher, oven ready For the marinade 1 scant teaspoon (4 g) sea salt 1 stalk fresh lemongrass, bruised and halved lengthwise 2 pinches (2 g) groung white pepper 3 pinches (3 g) five spice powder 1 tablespoon (15 g) new season garlic, crushed 2 teaspoons (10 g) fresh ginger, peeled, chopped 1 red chile, deseeded and finely chopped For the cabbage 3-1/2 cups (350 g) spring pointed … Read More

Rice is Nice – Sous Vide makes it simple

It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time! Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot… Garlic Cheese Risotto Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced … Read More

Garlic Cheese Risotto

Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 cups (720 ml) chicken or vegetable broth 1 sprig fresh rosemary, leaves only, minced Salt and pepper to taste 1/3 cup grated Romano cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/83C. Put all ingredients, except the cheese, into a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch and cook for 45 minutes. Open the pouch, fluff the rice with a fork, and transfer … Read More

Sous Vide Duck Confit with Creamed Cucumbers

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Yields 4 portions INGREDIENTS For the ducks Salt Cure 4 bay leaves 4 whole cloves 4 tablespoons (60 ml) kosher salt 2 tablespoons (30 ml) cracked black pepper 4 small sprigs thyme 4 duck leg quarters (leg and thigh attached) 4 tablespoons (60 ml) duck fat For the creamed cucumbers 2 English cucumbers kosher salt 1 cup sour cream cracked black pepper   INSTRUCTIONS For the ducks In a small bowl, mix together all ingredients for the salt cure, rub duck legs with the cure, and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Sous Vide Bacon-Poached Root Vegetables

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 1 rutabaga, peeled and cut into 1-inch (2.5 cm) cubes 1 turnip, peeled and cut into 1-inch (2.5 cm) cubes 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces 4 parsnips, peeled and cut into 1-inch (2.5 cm) pieces 1 large sprig rosemary 2 cloves garlic, peeled and crushed 1/2 cup (120 ml) bacon grease (solidified) Salt and pepper, to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all the vegetables into a large (gallon/3.8 liter) cooking pouch in a single layer, add bacon grease, garlic, and rosemary and vacuum seal. … Read More