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!
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
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
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
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
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
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.
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
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
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
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
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
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