Tag Archives: SousVide Supreme

SousVide Supreme In Julia’s Kitchen at the Smithsonian

In the summer of 2010, the Smithsonian Museum in Washington, DC launched a culinary kids camp that included a visit to Julia Child’s iconic kitchen that is now a part of the permanent Smithsonian collection and an introduction to cooking, including use of the SousVide Supreme. We on the SousVide Supreme team were delighted to be featured in such rarefied culinary company and more excited yet that a group of 4th to 6th graders got the chance to prove that using the water oven really is so simple a kid can do it (with adult supervision, of course!) We hope … Read More

Tame That Salmon!

As this New Yorker cartoon suggests, this fish is worth waiting for! (Fortunately, as sous vide cooking times go, it’s not much of a wait.)

Salmon with Cucumber Dill Sauce

Courtesy of Douglas Baldwin Serves 4 Time 50 minutes INGREDIENTS For the salmon fillets 1 ½ pounds (0.7 kg) skinless salmon fillets 2 tablespoons (30 g) butter 1/2 small onion, peeled and chopped 1 rib celery, chopped 4 whole cloves 1 bay leaf 1 lemon,  for juice For the cucumber dill sauce ½ cup shredded cucumber (about 1 cucumber, peeled and shredded) 1 cup (60 ml) sour cream 2 tablespoons (30 ml) mayonnaise 1 tablespoon (8 g) minced fresh parsley 1 scant teaspoon (2 g) dill weed salt and black pepper to taste   INSTRUCTIONS Preheat the SousVide Supreme to … Read More

See the SousVide Supreme in action at your neighborhood Bloomingdale’s

We at Eades Appliance Technology are excited to announce that on June 17th Bloomingdale’s, our newest retail partner, will be introducing the SousVide Supreme and our full line of sous vide-related products and books with live in-store cooking demonstrations for their customers in seven flagship stores from Manhattan to San Francisco.  If you’ve been hoping to get an up close look at the world’s finest water oven and learn about sous vide cooking, head on down to the Bloomie’s nearest you and see what the sous vide buzz is all about!

Scallops Sous Vide

Courtesy of Douglas Baldwin Serves 4 Time 40 minutes INGREDIENTS 1 ½ pounds (0.7 kg) large fresh scallops (diver caught) 2-3 tablespoons (30 to 40 ml) high-smoke-point oil (peanut, safflower or vegetable) Salt and black pepper to taste   INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C. Wash the scallops in clear water and pat dry with paper towels. If it remains, remove the tough tendon attachment with a sharp knife. Sprinkle lightly with salt and black pepper. Put 1 or 2 scallops per cooking pouch and vacuum/seal. Place the pouches into the pouch rack of the SousVide Supreme and cook for 30 to 40 … Read More

Pan-Seared Chicken Breast

Courtesy of Douglas Baldwin Time: 2 hours Serves: 4 INGREDIENTS 4 (6 ounce/170 g) boneless, skinless chicken breasts 2 to 3 tablespoons (30 to 40 ml) high smoke point oil, such as grape seed, peanut, safflower, or vegetable Salt and black pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Place each chicken breast into a separate food pouch and vacuum/seal. Place the sealed pouches into the pouch rack of the SousVide Supreme and cook for at least 2 hours. Remove the chicken breasts from their pouches and pat them dry with paper towels. Heat the … Read More

Perfect Sous Vide Poached Eggs

Foolproof Method This method is foolproof and not exquisitely time dependent once at least 45 minutes has passed.  It is inherently a function of temperature, which should be adjusted up or down in single degree increments to get the yolk and white exactly as you like it.  Once you do, you can dial it in and know that your eggs will always be just perfect according to your preferences. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C Put eggs, in their shells, directly onto the bottom perforated … Read More

Hardboiled Eggs Sous Vide

These eggs are not particularly time dependent and can be left for up to a couple of hours without significant loss of quality. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven. Cook for 60 to 120 minutes. Remove from the water oven and quick cool under running water. Use immediately or store in refrigerator for up to 3 days for later use.

Sur La Table Chef Renee Gabbett demonstrates how to prepare Sous Vide Poached Salmon on WGN Chicago

Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)

Chicken with Sun Dried Tomato Vinaigrette

As the weather warms up, and the sun shines longer, our taste buds start craving foods inspired by the outdoors. This Sous Vide Chicken Recipe from Serious Eats is a perfect recipe to ring in the change in seasons with your SousVide Supreme!  See Recipe on Serious Eats INGREDIENTS 4 skin-on chicken breasts, 6 to 8 ounces each Kosher salt and freshly cracked black pepper 1 poblano pepper 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved 1 teaspoon honey 1/2 teaspoon soy sauce 1/2 teaspoon hot sauce (optional) 2 teaspoons fresh lemon juice … Read More

Washingtonian Article about Sous Vide, and its place in the Future of Cooking

Here are two very interesting Washingtonian articles about the development of Sous Vide and its place in restaurant kitchens throughout the world. There is a follow up article and review about the SousVide Supreme finally bringing professional cooking techniques available in the home.  Washingtonian “Welcome to the Future of Food” Washingtonian SousVide Supreme Review

Visual Chart Resources for Sous Vide Cooking

There are a fantastic series of charts posted by Dave Arnold of The French Culinary Institute in New York, which are available for download, in addition to an in depth look at low temperature Sous Vide cooking for all those not familiar with the technique. This is a valuable resource, especially to those food lovers that want a visual reference point for learning. This link will take you to the Cooking Issues site, where there’s a wealth of information ranging from what steaks look like after cooked sous vide at various temperatures, to USDA food safety charts.