Chef Richard Blais took sometime on WGN Chicago’s News Segment “LunchBreak”. Chef Blais explains the benefits of the sous vide cooking as he demonstrates by preparing sous vide beef sandwiches. You can find Chef Blais sous vide beef sandwich recipe in the Recipe’s section of the SousVide Supreme Site. WGN Video Link
The perfect steak is a relative term, as perfect for one person is not perfect for another. Luckily, there is a way to guarantee that your steak comes out exactly the way you want it to every single time. A recent Serious Eats blog walks us through the difference cooking sous vide, visually pointing out the degrees of perfection that will suite every palate. The side by side photo comparison of a sous vide steak cooked at varying temperatures, spells out how precise cooking with the SousVide Supreme really is. Check out the Serious Eats article here. (Article)
The SousVide Supreme is perfect for the foodie with even the most chaotic schedule. Check out what New York Daily News columnist, working mother, wife, Brooke Parkhurst had to say about bringing the SousVide Supreme home with her. Brooke’s NY Daily News Column
Top Chef Richard Blais and the SousVide Supreme Team are heading to Chicago for the 2010 International Home and Housewares Show. From March 14-16, the culinary center of Chicago will be welcoming over 60,000 attendees, exhibitors, and buyers all looking for and showcasing the latest trends in consumer lifestyle and products. Richard Blais will be front and center in the SousVide Supreme Test kitchen demonstrating the latest trend in culinary innovation for the home chef. Stay tuned for photos and updates from the show.
Chef Dario Schicke, owner of Dario’s Brasserie in Omaha, NE, demonstrates and gives his opinion about sous vide cooking while using the SousVide Supreme to www.GastronomicFightClub.com. Check out this video of Dario preparing a sous vide beef tenderloin. Looks amazing! Dario’s Video Link
Apart from slaving over a hot bain Marie, stirring constantly for twenty minutes or more, there simply used to be no other way to produce scrambled eggs in the French style. You know the ones I mean–those with the delicate consistency of a velvety custard. And that kind of hands-on time commitment meant that for all but the most dedicated cook, these fabulous eggs were a treat to be had on special weekends. All that changed with the arrival of the SousVide Supreme. Now it’s something so easy and foolproof that anyone can do it…for one or two or ten. … Read More
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