Tag Archives: sous vide

Chinn Chinn’s Asian Short Ribs

Courtesy of John Tsui (Chinn Chinn, Mattawan, MI) INGREDIENTS For the short ribs 5 pounds (2.3 kg) short ribs trimmed of excess fat 1 recipe dry rub (follows) 1 recipe wet rub (follows) 2 or 3 scallions, chopped for garnish For the dry rub 1/2 cup (120 g) salt 1 cup (192 g) sugar 2 tablespoons (30 ml) mild chili powder 1 tablespoon (15 ml) cayenne pepper 1 tablespoon (15 ml) ground cumin 1 tablespoon (15 ml) garlic powder 1 tablespoon (15 ml) onion powder 1 tablespoon (15 ml) ground black pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon … Read More

4 Resolutions Made Easier With Sous Vide

We’re a little over a week into 2013, and we’re starting to remember why several of our resolutions gave us a bout of déjà vu: we made many of these same resolutions a year ago. As it turns out, resolutions are really hard to keep. This year, resolve to stick to your resolutions with the help of sous vide cooking. Although the SousVide Supreme can’t help you with every resolution (it will not stop me from checking emails at stoplights), it can be immensely helpful when it comes to kitchen-related resolutions. Here are a few of our suggestions: 1. If … Read More

Soy Sauce Chicken Sous Vide

Courtesy of Arthur Chang (siliconvalleysousvide.blogspot.com) Serves 4 INGREDIENTS 1 whole chicken (giblets removed) 3 coins fresh ginger, sliced julienne 4 cloves garlic, peeled and smashed 3 scallions, cut in 2” (5 cm) pieces 2 star anise 1 cinnamon stick 1/2 cup (120 ml) dark soy sauce 1 tablespoon (15 ml) Shao Xing wine 1 teaspoon (5 ml) ground white pepper 1/4 cup (48 g) sugar 3 cups (720 ml) water 1 or 2 additional chopped fresh scallions for garnish (You’ll also need a heavy meat cleaver.)   INSTRUCTIONS Fill and preheat the SousVide Supreme or Demi to 148F/ 64.5C. In … Read More

Sous Vide Crème Fraiche

Courtesy of Pam McKinstry (SVKitchen.com)Makes about 1 cup INGREDIENTS 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized) 2 tablespoons (30 ml) reduced fat buttermilk   INSTRUCTIONS Fill and preheat the SousVide Supreme to 95F /35C. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture. Immerse the jar in the water bath and cook 8 to 12 hours. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature. … Read More

Sharone’s Short Rib Sliders

Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the beef short ribs 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg) salt and freshly ground black pepper to taste 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!) 4 tablespoons (57g) butter 12 Slider buns or Hawaiian rolls, split Slider Slaw (recipe follows)  For Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw … Read More

Vivian’s Eye Round Steak Sous Vide

With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef Serves 3  INGREDIENTS 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks 1/2 teaspoon (2.5 ml) truffle salt 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) whole peppercorns 4 teaspoons (22.5 ml) butter, divided use 1 pound (456 g) fingerling potatoes, quartered 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee) 1 head radicchio, washed and coarsely chopped 1 head of escarole, washed and coarsely chopped 1-2 Meyer lemons, for zest and juice … Read More

Sous Vide Pork Belly Sliders

Courtesy of Master Chef star, Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the pork belly 2-1/2 pounds (1 kg) pork belly 1/4 cup (57 g) brown sugar, lightly packed 1 tablespoon (15 ml) good bourbon 1 teaspoon (5 ml) crushed red chile pepper Salt and pepper to taste 1 recipe Slider Slaw (follows) 12 slider buns For the Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw mix black sesame seeds for garnish INSTRUCTIONS … Read More

Sous Vide Ginger Brandy

Recipe Courtesy of Jen Caputo INGREDIENTS 4-1/2 ounces (128 g) fresh ginger 3/4 cup (375 ml) brandy 3/4 cup (144 g) sugar 1 cup (240 ml) water INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C. Peel and grate the ginger. Put the ginger and brandy in a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for two hours. In a separate pouch or in a saucepan on the stove, combine water and sugar to make simple sugar (instructions for sous vide simple sugar here, for stovetop simple sugar … Read More

Egg Nog Cheesecakes

Create individual cheesecakes in ramekins Serves 6 INGREDIENTS For the crust 1/4 cup (57 g) graham cracker crumbs 1/4 cup  (57g) finely chopped pecans 1/4cup (57 g) light brown sugar (or Brown Sugar Splenda blend) 2 tablespoons (30 ml) melted butter Butter for greasing ramekins or custard cups For the filling 12 ounces (342 g) cream cheese, softened 1/2 cup (95 g) sugar (or equivalent sugar substitute) 2 large eggs, at room temperature 1 teaspoon (5 ml) vanilla extract 1 tablespoon (15 ml) brandy or bourbon (or substitute 1 teaspoon rum extract) 1/8 teaspoon (0.6 ml) ground cinnamon 1/8 teaspoon … Read More

How to Temper Chocolate

Courtesy of Chocolatier Susie Norris, author of Chocolate Bliss (Crown 2009) INGREDIENTS 1 pound dark (semi-sweet or bittersweet) chocolate, chopped uniformly   INSTRUCTIONS Fill and preheat the SousVide Supreme to 115F/46C. Put about 12 ounces (340 g) of the chocolate into a medium metal or Pyrex bowl. Carefully place the bowl into the water oven and let it float. Do not cover the water oven with the lid. Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reached 115F/46C when measured with a candy thermometer or digital thermometer. … Read More

Holiday Cranbertini

Makes one cocktail INGREDIENTS 2 ounces (60 ml) sous vide infused cranberry vodka 1/2 ounce (15 ml) clear orange liqueur (Citronge, Cointreau, triple sec) 2 ounces prosecco or champagne Orange peel twist     INSTRUCTIONS In a shaker, pour the vodka and orange liqueur over ice. Shake vigorously to chill. Pour into a stemmed cocktail glass. Top with the bubbly, and garnish with the twist. Enjoy!

Infused Cranberry Vodka

INGREDIENTS For the vodka 12 ounces (340g) fresh cranberries 1 quart (960 ml) vodka For the simple syrup (Add prepared simple syrup to the vodka for a deliciously sweet alternative) 2 cups sugar 2.5 cups water INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 153F/ 67C. Put the cranberries and vodka into a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for 2 hours, then strain the liquid into a clean stoppered bottle. (You can discard the fruit or use for some other purpose.) The infusion will keep, refrigerated, for several … Read More