Tag Archives: sous vide

Pearl Onions Sous Vide

with Cinnamon and Bacon From Sous Vide Holiday (Paradox Press 2010) Recipe courtesy of Chef Richard Blais Serves 6 to 8 Ingredients 48 pearl onions, peeled, whole 1 slice (1 oz/ 30 g) bacon ½ teaspoon (.08 oz/2.26 g) ground cinnamon 1 tablespoon (.5 oz/15 g) unsalted butter Fresh sage leaves, chopped, for garnish, if desired Fresh thyme sprigs, stripped of leaves, for garnish, if desired  Instructions Fill and preheat the water oven to 182–185F (83–85C). Put all ingredients, except the sage and thyme, into a food-grade plastic pouch and vacuum seal. Submerge in the water oven and cook for 1 to 1-1/2 hours. … Read More

Sous Vide Candied Sweet Potatoes

Courtesy of Chef Josh Horrigan, The Chef’s Academy Servings: 4-6 depending on size of ramekin INGREDIENTS 4 cups (720 g) sweet potatoes, peeled and cubed into ½ inch (1.25 cm) pieces 4 tablespoons (56 g) unsalted butter, cut into small pieces 4 tablespoons (60 ml) brown sugar 1 teaspoon (15 ml) ginger root, finely minced 1 pinch cinnamon 1 pinch cayenne pepper 1 pinch ground clove salt and pepper to taste 1 cup (50 g) mini marshmallows 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping   INSTRUCTIONS Fill and preheat the SousVide Supreme to … Read More

Sous Vide Green Bean Casserole

Courtesy of Chef Josh Horrigan, The Chef’s Academy Serves 6 INGREDIENTS ½ medium shallot, peeled and diced 2 cups (300 g) fresh green beans, trimmed and cut into small pieces 7 ounces (100 ml) condensed cream of mushroom soup 1 egg, beaten well 1/4 cup (60 ml) panko bread crumbs salt and pepper to taste 1 can (2.8 ounces/78 g) crispy fried onions   INSTRUCTIONS Fill and preheat the water oven to 185F/85C. Put all ingredients, except the crispy onions, into a large food-grade cooking pouch, and massage the pouch to evenly combine them. Vacuum seal the pouch and submerge … Read More

Stovetop Giblet Gravy

Makes about 2 cups INGREDIENTS 2 tablespoons (60 ml) butter 2 tablespoons (60 ml) finely minced onion 1 cooked turkey liver, well minced 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) ground sage 1/4 teaspoon (1.3 ml) garlic powder 1/4 teaspoon (1.3 ml) onion powder 1/4 teaspoon (1.3 ml) black pepper 2 tablespoons (60 ml) Wondra Quick Mixing Flour (or plain flour) 2 cups (480 ml) chicken or turkey broth (use the broth from cooking the giblets if you have it.)   INSTRUCTIONS In a saucepan over medium heat, melt the butter and sauté the onion until translucent. Add … Read More

Cranberry Sauce

Makes about 1 ½ cups Ingredients 12 ounces (340 g) fresh cranberries 1 cup granulated sugar 1 orange for zest only Instructions Fill and preheat the SousVide Supreme to 183F/84C. Put all ingredients into a food-grade cooking pouch and vacuum seal. Submerge in the water oven and cook for 1 hour. Remove the pouch from the water bath and gently smash the berries through the pouch to make the chunky sauce. Quick chill the pouch, submerged in an ice water bath (half ice/half water) for 20 minutes and refrigerate up to several days. Serve chilled.

Boursin Mashed Potatoes

Serves 6 to 8 INGREDIENTS 24 to 30 small potatoes, peeled (if desired) and cut into quarters 2 tablespoons butter salt and pepper to taste 6 ounces (about 170 g) Boursin Garlic and Herb cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Put potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch(es). Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender. Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a … Read More

Vacuum Sealing Tips & Tricks

Tips and Tricks for Optimal Sealing of All Foods Allow ample room at the top of the pouch; do not overfill. Position food evenly in the pouch, in a single layer, if possible. Raise the lid and slip the open pouch ends under the pouch tabs. Set your sealing preferences – select: Speed – NORMAL for most foods, GENTLE for delicate foods Food type – DRY for most foods, MOIST for juicier foods. Close the lid and press down firmly with both palms until the lid lock ‘clicks; thevacuum should begins automatically. If the pouch does not collapse around the … Read More

What is Sous Vide?

You have probably heard it all before: it’s French for under vacuum. It’s pronounced soo-veed. It was pioneered in France. It’s favored by gourmet chefs the world over. You’ve seen the glamor shots of raw foods vacuum-sealed in appealing arrangements. You’ve marveled at the edge-to-edge medium rare steaks lovingly photographed on food blogs. But the question still lingers: what is sous vide cooking? What is sous vide cooking? Funny you should ask; we just so happen to have a video featuring co-founder Dr. Michael Eades explaining that very thing. Dinner That Waits Up For You One of the most convenient … Read More

Easy Limoncello

Makes 2 quarts (1.8 liters) INGREDIENTS 10 fresh lemons (for zest) 1 1/2 (288 g) cups castor (superfine) sugar 1 quart (960 ml) water 1 quart (960 ml) vodka   INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C. With a vegetable peeler or sharp paring knife, remove the zest from the lemons. (Save the lemons themselves for another use.) Take the time to scrape away any bits of bitter white pith from the underside of the pieces of zest with a sharp knife. Put the lemon zest into a large (gallon/3.8 liter) zip-closure cooking pouch. Add the vodka and cook for 2 … Read More

Olive Oil Cake

Courtesy of Recipe Contest Winner, Catherine Perry INGREDIENTS 3 ounces (90 ml) olive oil 4 ounces (114 g) white sugar 2 eggs, separated (both yolks and whites will be used) 1 pinch crème of tartar (or 1/8 teaspoon (0.6 ml) white vinegar) 1 teaspoon (5 g) orange extract 1 teaspoon (5 ml) chopped fresh rosemary 1 teaspoon (5 ml) coarsely ground fennel seed 5 ounces (142 g) self-rising flour   INSTRUCTIONS To fill the SousVide Supreme to the proper level, first half fill an 8 to 9 inch (20 to 23 cm) round stainless mixing bowl with water and set it on the perforated … Read More

Creamy Pumpkin Soup

Serves 6 (adapted from Velvety Pumpkin Soup from drseades.com) INGREDIENTS 1 small (about 8 inches/20 cm) pie pumpkin (make sure it is a pie pumpkin, not a carving pumpkin) 4 teaspoons (20 ml) sugar (or 2 packets Splenda or stevia) 1/2 teaspoon (2.5 ml) coarse salt 1/4 teaspoon (1.25 ml) black pepper 1/8 teaspoon (0.6 ml) ground cinnamon ½ stick (4 tablespoons/56 g) unsalted butter 1 small onion, peeled and chopped 1 clove garlic, peeled and finely minced 2 cups (480 ml) chicken broth 1/2 cup (240 ml) water 2 cups (480 ml) half and half (light cream) 2 tablespoons (30 ml) … Read More

Pumpkin Bread Sous Vide

Makes 3 mini loaves (about 15 to 18 slices) or mini Bundts INGREDIENTS 2 cups (425 g) sous vide cooked pumpkin puree (or canned pumpkin) 4 eggs 1/2 cup (120 ml) melted butter 1/2 cup (120 ml) vegetable oil 2/3 cup (150 ml) water 3 cups (575 g) white sugar 3 1/2 cups (348 g) all-purpose flour 2 teaspoons (10 ml) baking soda 1 1/2 teaspoons (7.5 ml) salt 1 1/2 teaspoon (7.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) ground clove   INSTRUCTIONS Fill the water oven … Read More