Tag Archives: SousVide Supreme

Summer BBQ Sous Vide Style

Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme.   In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat. Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done?  I always explain the touch test, which can be a bit subjective.  Of course, one can always use … Read More

Barbecued Potato Salad

Adapted for sous vide from Alison Ladman’s Three-Pepper Barbecue Potato Salad Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red ppotatoes, washed and cubed 1 tablespoon cider vinegar 1 jar (12-ounces/342 g) roasted red peppers, drained, seeded, patted dry, and chopped 1 handful fresh flat leaf parsley, chopped 4 scallions, trimmed and chopped 8 pieces bacon, cooked very crisp and crumbled (optional) 1 cup (120 g) shredded cheddar cheese For the dressing 1/2 cup (120 ml) sour cream 1/2 cup barbecue sauce 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper … Read More

Spicy Rhubarb Compote

Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS ¼ cup (60 ml) honey 2 cups (480 ml) red wine 1 cup (192 g) sugar 3 strips (2-inch/ 5 cm) orange peel 2 teaspoons (10 ml) red pepper flakes 10 rhubarb stalks, trimmed and cut into 1-inch/2.5 cm pieces 1/8 teaspoon (0.6 ml) salt Cinnamon, clove and cardamom (optional)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. Combine wine, sugar, orange peel, pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking … Read More

Custard Gelato

Courtesy of Vivian Peterson of V Top Secret Chef Makes 6 to 8 servings INGREDIENTS 2 ¼ cups (540 ml) whole milk Pinch of salt 2/3 cups (125 g) sugar 6 egg yolks 2/3 cup (156 ml) heavy cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the milk and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method … Read More

Candied Bacon

Courtesy of Vivian Peterson of V Top Secret Chef Makes about 12 to 16 pieces Please note that this is NOT a sous vide recipe but is used to accompany SousVide Custard Gelato INGREDIENTS 1 pound (0.9 kg) sliced bacon 3/4 cup (1150 g) packed brown sugar 1 teaspoon (5 ml/2 g) cinnamon Dash cayenne pepper (optional)   INSTRUCTIONS Preheat the traditional oven to 350F/176 C. Prepare a baking sheet by lining it with aluminum foil, and then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray. In a bowl, combine … Read More

Vivian’s Tenderloin (or Hanger or Sirloin) Steak

Courtesy of Vivian Peterson of V Top Secret Chef Serves 4 INGREDIENTS 4 (8 ounce/225 g each) pieces of hanger steak, tenderloin, or sirloin fillets Kosher or truffle salt, to taste Freshly ground black pepper, to taste 12 sprigs thyme (optional) 2 garlic cloves (optional) 2 shallots, peeled and thinly sliced 2 tablespoons (30 ml) high-smoke point oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred temperature for steak (rare – 120F/49C; medium rare – 130F/54.5C; medium – 140F/60C; medium well – 150F/65.5C; well done – 160F/71C) Season steaks generously with salt and pepper. Put the fillets … 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

Infuse Your Own Sous Vide Cocktails

Courtesy of Vivian Peterson of V Top Secret Chef Makes 1 cocktail Fruits, spices, herbs for infusion Suggestions: vanilla beans, juniper berries, star anise, cinnamon sticks tea, coffee beans, citrus slices, fresh berries, rosemary mint Various spirits Suggestions: vodka, gin, bourbon, tequila Simple syrup Seltzer tonic water Directions Fill and preheat the SousVide Supreme to 140F/60C. Put your choice of compatible fruits, spices, or herbs into a zip-closure cooking pouch. Add 2 ounces (60 ml) of the spirit of your choice to the pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the … Read More

Vivian’s Sous Vide Poached Pear in Red Wine

Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS 2 bottles (1500 ml) red wine 1 ½ cup (275 g) sugar 2 sticks (10 g) cinnamon 1 teaspoon (5 ml/2 g) ground nutmeg 2 teaspoons (10 ml/4 g) whole cloves 1 ½ teaspoons (7.5 ml/3 g) allspice 3 pods (3 g) star anise   INSTRUCTIONS Fill and preheat the SousVide Supreme to 176F/80C. Combine all ingredients except pears in a saucepan on medium high. Simmer for 15 minutes. Strain the reduction. Peel the pears. Put the pears into a zip-closure cooking pouch with red wine reduction. Use the displacement … Read More

Vivian’s Sous Vide Rainbow Carrots

Courtesy of Vivian Peterson INGREDIENTS ¾ cup (180 ml) fresh orange juice Zest of an orange 2 tablespoons (30 ml) honey 1 sprig fresh thyme 6 medium carrots, peeled 1 teaspoon (5 ml/2 g) cumin Salt and pepper to taste   INSTRUCTIONS Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 45 minutes. Delicious straight out of the pouch! Learn more about this Seattle Sous Vide Cooking class here.

Vivian’s Sous Vide Beets

Courtesy of Vivian Peterson Serves 6 to 8 INGREDIENTS 6 to 8 fresh beets, washed well, peeled, and sliced Pinch of salt 2 tablespoons (28 g) butter   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85 C. Season the beets with salt to taste, put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 2 hours. Perfectly cooked beets straight from the pouch! Learn more about this Seattle Sous Vide Cooking class here.

Gratin Dauphinois (Potatoes au Gratin)

Courtesy of Vivian Peterson Serves 6 to 8 Ingredients 2 pounds (.9 kg) baking potatoes peeled and cut crosswise into ¼-inch (1 cm) slices 1 stick (8 tablespoons/112 g) butter, divided use salt to taste 1 ½ cups (360 ml) heavy cream 1 ½ cups (360 ml) crème fraiche 1 shallot, peeled and chopped 1 teaspoon (5 ml) salt ¼ teaspoon (1.25 ml) fresh cracked pepper Pinch fresh nutmeg 2 tablespoons (28 g) butter, softened 2/3 cup (80 g) grated Gruyere cheese Directions Fill and preheat the SousVide Supreme to 180F/82C. Season the potatoes lightly with salt and pepper and … Read More