Tag Archives: SousVide Supreme

Fresh Peach Ice Cream

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 1 quart (0.9 liters) INGREDIENTS 1 cup ( 240 ml) milk 1 cup (240 ml) cream 7 tablespoons (105 g) sugar (for the custard) 6 egg yolks 1 teaspoon (5 ml) pure vanilla extract 1 pound (450 g) fresh peaches – about 4 medium sized peaches ½ cup (100g) sugar, additional (for preparing the peaches) 2 teaspoons (10 ml) fresh lemon juice For serving Fresh peach slices, berries, or other toppings, if desired DIRECTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a … Read More

Sous Vide Biere

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewery, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information, see Brewing up a Batch.) EQUIPMENT (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 (12-ounce) bottles Bottle capper and caps Sanitizer solution INGREDIENTS (available online at home brewing supplies stores) 1 1/2 pounds amber malt extract syrup* 7 g Cascade hop pellets* 3.5 grams Perle hop pellets* 0.5 ml Hopshot* (HopShot … Read More

Pas La (A Gluten-free, sous vide beer)

Courtesy of Karlos Knott, head brewer at Bayou Teche Brewery, Arnaudville, LA Makes about a dozen 12-ounce bottles (For more information, see Brewing up a Batch.) EQUIPMENT (available online at home brewing supplies stores) 2 large (1 gallon/3.8 liter) zip-closure cooking pouches 1 gallon (3.8 liter) fermenter jug with cap and airlock Large wire mesh strainer Funnel Auto siphon with hose Bottle filler 12 (12-ounce) bottles Bottle capper and caps Sanitizer solution INGREDIENTS (available online at home brewing supplies stores)  1 ¼ pounds sorghum extract* 5 ounces (150 ml) honey 3 ounces dried rice extract* 1 ounce maltodextrin* 0.5 ml … Read More

Summer Corn Salsa

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 8  INGREDIENTS 4 ears fresh corn, shucked and washed Salt and pepper, to taste 2 garlic cloves, peeled and minced 1 jalepeno, deseeded and minced 2 tomatoes, diced 2 limes, juiced ¼ cup (60 ml) extra virgin olive oil 2 avocados, peeled, seeded, and chopped • 1 bunch cilantro, stems removed, chopped DIRECTIONS Fill and preheat the water oven to 182F/83.5C. Season the corn with salt and pepper on all sides. Put the corn into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven … Read More

Béarnaise Sauce Sous Vide

Makes about 1 cup INGREDIENTS 2 tablespoons (8 g) chopped tarragon (fresh French tarragon is best) 2 tablespoon (10 g) chopped shallot 6 peppercorns 2 tablespoon (30 ml) white wine vinegar 2/3 cup (160 ml) dry vermouth or dry white wine 4 egg yolks 2 tablespoons (30 ml) water 10 tablespoons (150 g ) butter, melted DIRECTIONS Fill and preheat the SousVide Supreme water oven to 174F/79C. Put the tarragon, shallot, peppercorns, white wine vinegar and vermouth into a saucepan and cook over a medium to high heat. Allow the mixture to simmer and reduce, until there are 3 tablespoons … Read More

Sauce Provencal (Provençal Tomato Sauce)

Makes about 1 cup (240 ml)   INGREDIENTS 1 pint cherry or grape tomatoes ½ small onion, peeled and chopped finely 1 shallot, peeled and minced 5 or 6 large basil leaves, chopped 2 or 3 sprigs fresh thyme, stripped for leaves 1 small handful fresh parsley, stemmed and chopped ½ teaspoon (2.5 ml) sea salt ¼ teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) olive oil DIRECTIONS Fill and preheat the SousVide Supreme to 182F/83C. Put all ingredients into a small (quart/0.9 liter) cooking pouch and vacuum seal, keeping the tomatoes in a single layer for even … Read More

Infused Olive Oil

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes about 2 cups (480 ml) INGREDIENTS 2 cups (480 ml) olive oil Dried Infusion Flavorings of choice (see suggestions that follow) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 131F/55C. Pour the olive oil into a small zip-closure cooking pouch. Add the flavoring ingredients you have chosen. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch in the water oven and cook for 3 hours. Remove the pouch from the water oven and submerge in an ice-water bath (half ice, half … Read More

Backyard Burgers

Courtesy of Vicky McDonald Serves 2 INGREDIENTS For the burger 1 pound (16 ounces/453g ) ground beef 1 pinch pepper ¼ teaspoon (1.25 ml) smoked salt 1 teaspoon (2.5 ml) smoked paprika 1 clove garlic, peeled and crushed 1 tablespoon (15 ml) chives, finely chopped Dash of Worcestershire sauce For the extras 2 burger buns 2 leaves lettuce 1 large tomato, thinly sliced Ketchup Mayonnaise 2 slices Monterey Jack cheese Sous vide onions confit (link to recipe) DIRECTIONS Preheat the SousVide Supreme to 134F/56.5 C. Mix the pepper, smoked salt, paprika, garlic, chives and Worcestershire sauce thoroughly into the ground … Read More

Frozen Blueberry Bonbons

Serves 4 INGREDIENTS 1/2 cup (120 ml) Sous Vide Yogurt, strained (or commercial Greek-style yogurt) 1 scoop (33 g) vanilla whey or egg protein powder 2 teaspoons (10 ml) honey (or 1 packet non-caloric sweetener) 1 pint (310 grams) fresh blueberries, well washed, and allowed to air dry DIRECTIONS In a small bowl, mix together all ingredients, except blueberries. Using a pair of toothpicks or wooden skewers, dip each blueberry into the yogurt mixture to completely coat and transfer to a waxed-paper-lined plate or cookie sheet (one that you can get into your freezer). When all berries have been dipped, … Read More

Basic Baby Back Ribs

Serves 2 (multiplies easily, but keep to one half-rack per pouch) INGREDIENTS 1 rack baby back ribs Dry Rub for Ribs* (recipe follows) INSTRUCTIONS Preheat the SousVide Supreme to 134F/57C. Rub the racks on all sides with the dry rub (recipe below).  Put a half rack of baby back ribs into a large vacuum seal cooking pouch. Add a few drops of liquid smoke into the pouch if desired.  Vacuum seal the pouch(es). You can do as many as 4 half racks at a time in the 11-liter SousVide Supreme. Submerge the pouch(es) in the water oven to cook for … Read More

Escargot Sous Vide

Serves 4 For the snails 24 large (about 200 g) French helix snails, canned, and their shells 1 ½ cup (320 ml) mushroom stock, frozen* 2 medium carrots, peeled and diced small 1 medium onion, peeled and diced small 1 dried bay leaf 2 teaspoons (10 ml) coarse salt ¼ teaspoon (0.6 ml) black pepper 1 or 2 sprigs thyme, stripped for leaves For serving ½ stick (56g) butter 1 tablespoon (15 ml) shallot, finely minced 1 tablespoon (15 ml) minced roasted garlic (jarred) ¼ teaspoon (1.25 ml) sea salt ¼ cup (60 ml) very dry white wine 2 tablespoons … Read More

BBQ Pork Ribs

Courtesy of Steve Cylka of The Black Peppercorn Serves 2 (doubles nicely) INGREDIENTS 1 rack back ribs 1½ cups (360 ml) barbecue sauce, divided ⅓ cup (66 g) brown sugar 2 tablespoons (30 ml) Worcestershire sauce DIRECTIONS Fill and preheat the SousVide Supreme water oven to 160F/75C. Peel the thin membrane off the back of the ribs and cut them into individual rib portions. Make the marinade by whisking together 1 cup of BBQ sauce with the brown sugar and Worcestershire sauce. Put the ribs into a large bowl, pour the marinade over them and toss to ensure they are … Read More