Tag Archives: sousvide recipes

Preparing for Fall Dinners

There are certain universal benchmarks which remind us that yes, fall is upon us. The days get shorter, mornings are crisper, school supplies are in demand, and blog writers can’t help but make obvious statements about fall. The change in seasons also marks a change in what we eat. As cooler weather sets in, there is little more comforting than a warm, hearty meal such as a stew or soup. Unfortunately, cooking a good stew on a stovetop or in an oven can be an involved process – the ingredients must be periodically stirred and the pot must be watched … Read More

Sous Vide Copper River Salmon

Courtesy of Vivian Peterson of V Top Secret Chef Learn more about this Seattle Sous Vide Cooking class here. Serves 4 INGREDIENTS 4 Salmon fillets, skin and pin bones removed Seasonings of your choice* 1 tablespoon (15 ml) high smoke point oil for searing   INSTRUCTIONS  Fill and preheat the SousVide Supreme to 125F/51.5C. Season the salmon with salt and pepper and the seasonings of your choice; put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 15 to 30 minutes, depending on thickness of the fish, for a medium rare. When the … Read More

Sous Vide Internet Roundup

At the SousVide Supreme blog, we spend much of our free time surfing the web for blogs and articles about sous vide cooking (we’re a little single-minded, what can we say?). Since we love to share, here are some recent sous vide-related highlights from around the web: The Secret to Sous Vide Cookery – If you’re still unclear on the specifics of sous vide cooking, or if you just want a quick and concise article to send to friends who still think that sous vide’s “just boiling meat,” this is a great overview of the technique. Beef Short Ribs With … Read More

Deconstructed Buffalo Wings

Recipe kindly provided by Chef Phillip Foss of Foss Food Trucks, Chicago, IL. Time: 4 hours Temperature: 145F / 63C Serves: 6 INGREDIENTS 30 chicken wings drumette and wing tip removed 2 ounces all purpose flour heat-stable vegetable oil for frying 1 recipe Celery Emulsification (recipe follows) 1 recipe Blue Cheese Mousse (recipe follows) 3 ounces (45 ml) Frank’s Original Hot Cayenne Pepper Sauce (or your favorite hot pepper sauce) 3 ounces (85 g) cold unsalted butter 3 ounces (85 g) caramelized walnuts (recipe follows) 3 ounces (85 g) blue cheese (or Roquefort blue) ½ ounce (15 ml) lemon vinaigrette … Read More