Tag Archives: sous vide

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

Vegetable Risotto Sous Vide

Adapted from Easy Sous Vide (Paradox Press 2011) Serves 4 Hands on time: 3 minutes Sous vide cooking time: 40 minutes INGREDIENTS 1 cup (3 ounces/90g) Arborio rice 3 cups (720 ml) vegetable or mushroom broth ½ teaspoon (2.5 ml) butter 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped 1 sprig fresh rosemary, leaves minced salt and pepper to taste 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows) Freshly grated Parmesan cheese, for serving   INSTRUCTIONS Fill and preheat the water oven to 183F/83C. Put all ingredients, except cooked vegetables and cheese, into a zip-closure … Read More

Peach Bread Pudding Sous Vide

… with Sweet Tea Rum Sauce Courtesy of MasterChef season one Winner Whitney Miller Serves 5 INGREDIENTS For the bread pudding 1 French baguette, crust removed, cut into 1-inch cubes (about 3 cups) 1 cup (240 ml) half-and-half 1/3 cup (80 ml) heavy cream 1 large egg, whole 3 large egg yolks ½ cup (96 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract Pinch cinnamon 2 small peaches, diced (or 1 cup frozen slices, thawed and diced) For the sweet tea rum sauce 1 ¼ cups (305 ml) water 1 tea bag (black unflavored tea) 1 cup (192 g) … Read More

Blackberry Basil Infused Vinegar

Courtesy of Faith Keating (keatinglang.com) INGREDIENTS 3 cups (12 oz/340 g) of blackberries 1/2 cup (1.3 oz/34 g) basil leaves 4 cups (16 fl oz/473 ml) white balsamic vinegar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153°F/ 67°C. Combine ingredients in a large (1 gallon/3.8 liter) zip-closure cooking pouch, use the Displacement (Archimedes’) Principle to evacuate the air, and zip closed. Submerge in the water bath and cook for 2 to 3 hours. Partway through the cooking process, squeeze the pouch to soften the blackberries. Strain the vinegar through cheesecloth or a fine mesh strainer and discard the solids. Pour the infusion into … Read More

Char Siu Vide

Courtesy of Recipe Contest winner Mark Garetz (www.markiscooking.com) INGREDIENTS 1 (approximately 1.5 pounds/ 685 g) pork tenderloin 1 package NOH brand Char Siu marinade, dry 1/4 cup (60 ml) honey   INSTRUCTIONS Rinse the tenderloin and with paper towels, pat dry Shake the marinade packet well to thoroughly mix the contents.  Use dry; do not mix with liquid. Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well.  (Save the rest of the packet for a later use) Put the seasoned tenderloin into a cooking pouch and vacuum seal. Put the sealed pouch into the refrigerator … Read More

Sous Vide Poached Pears

with Port Wine, Cherries and Gorgonzola Cheese Courtesy of John Biswanger Serves 4 INGREDIENTS 2 firm, ripe pears, peeled, cored, and halved 4 ounces (112 g) gorgonzola cheese, softened 1/2 cup (66 g) dried cherries, chopped 1/2 cup (120 ml) tawny port 2 teaspoons (10 ml) honey 1 teaspoon (5 ml) pure vanilla extract 1/2 cup (60 g) toasted pecans, chopped and lightly toasted 4 sprigs mint, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 165F/ 74C. In a bowl, mix together the cheese and dried cherries and use one-half of this mixture to fill the cavity … Read More

Herb Roasted Spring Lamb Loin

Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat 2 tablespoons (28 g) Kosher salt 3 tablespoons (45 ml) extra virgin olive oil 3 tablespoons (43 g) unsalted butter 3 tablespoons (45 ml) rosemary leaves 3 tablespoons (45 ml) marjoram leaves ¼ cup (10 g) Italian (flat leaf) parsley ¼ cup (10 g) mint leaves 3 tablespoons (45 ml) chopped chives 1 tablespoons (15 ml) ground fennel seed 1 tablespoon (15 ml) orange zest, grated 1 teaspoon (5 ml) ground cumin INSTRUCTIONS Fill and … Read More

Gefilte Fish Sous Vide

Courtesy of Chef Yair Feinberg INGREDIENTS 12 slices (5 ounces/150g) white drum, about 1-1/4 inch/3cm Zest of one lemon Zest of one orange 2 tablespoons (30 ml) extra virgin olive oil Salt Ground black pepper For the ‘Gefilte’  1 scant pound (500 grams) white drum filet (without bones and skin) 1 onion, peeled and quartered 2 tablespoons (30 ml) flour 2 egg yolks 1 teaspoon (5 ml) sugar 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarsely ground black pepper For the fish stock  2 pounds (about a kilogram) fish bones and heads 2 tablespoons (30 ml) olive oil … Read More

Mardi Gras Red Beans ‘n’ Rice

Serves 4 INGREDIENTS For the red beans and rice 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained 1 quart (0.9 l) vegetable stock or water 1/2 pound (226 g) Andouille sausage, sliced 1/2 pound (226 g) cooked ham steak, diced 1/2 large Vidalia onion, peeled and diced 1/2 bell pepper, peeled, seeded, and chopped 4 cloves garlic, peeled and chopped 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) Creole seasoning 1 chipotle pepper in adobo, chopped For the sauce 1 cup (210 g) medium-grain rice 3 cups (720 ml) mushroom stock 1/2 teaspoon … Read More

Sous Vide Bounet

Courtesy of Stefan Boer of Stefan Gourmet SousVide Supreme Recipe Contest Winner Serves 4 INGREDIENTS 12 ounces (350 ml) milk 10 pairs (50 g) Amaretti di Sorrono cookies (plus 2 pairs reserved for decoration) 2 tablelspoons (25 g) cocoa powder, plus a bit more for decoration 1 1/2 ounces (50 ml) dark rum 5 tablespoons (75 g) vanilla sugar* 1/2 cup (100 g) granulated sugar 5 egg yolks *Store granulated table sugar in a tightly-sealed container with previously-used vanilla beans to make your own cheap and delicious vanilla sugar!   INSTRUCTIONS Preheat the traditional oven to 250F/120C. While it’s heating, elevate … Read More

Halibut Beurre Rouge

…with Shaved Asparagus, Morels, and Heirloom Potatoes Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois Serves 4 Cooking time: 20 minutes INGREDIENTS 4 (6 oz/180 g each) halibut fillets 1 stick (4 oz/113 g) unsalted butter Salt, to taste 4 sprigs thyme For the plating Heirloom Potatoes (recipe follows) Shaved Asparagus with Balsamic Vinaigrette (recipe follows) Morels (recipe follows) Beurre Rouge (recipe follows)   INSTRUCTIONS For the halibut Fill and preheat the SousVide Supreme water oven to 132°F (55.5C). Season the halibut on both sides with salt. Put the fillets, two to a pouch, into small (1 quart/0.9 liter) … Read More

Classic Crème Brûlée

Serves 4 to 6 INGREDIENTS 2 cups (470 ml) heavy cream 4 egg yolks 1/4 cup (57 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or brown sugar (for finishing)   INSTRUCTIONS To properly set the level of water: Raise the perforated bottom grill by placing it atop a baking rack. Select 4 to 6 ramekins or custard cups that will fit comfortably inside the water oven to cook your custard. Fill them with water and position them on the perforated grill. Fill the water oven with just enough water to come within ¼ … Read More