Tag Archives: sousvide

Southwestern BBQ Burger

Courtesy of Burger Photo Contest Winner, Omar Franco Serves 2 INGREDIENTS For the burger ½ pound (228 g) pork butt or roast* 10 ounces (285 g) certified Angus ground chuck Salt and pepper to taste 2 ounces (60 ml) Sweet Baby Ray’s BBQ Sauce (or your favorite) 1 ounce (28.5 g) gorgonzola picante 2 fresh jalapeno peppers 2 (or more) cups (480 ml) high smoke point oil for frying 2 pieces focaccia bread 1 tablespoon (14 g) butter For the onion rings 2 cups (200 g) all purpose bleached flour ½ tablespoon (7.5 ml) Spanish paprika 1 teaspoon (5 ml) … Read More

Vanilla Bean Ice Cream

From SousVide Barbecue (Paradox Press 2011) Makes about 1 quart (.9 liter) INGREDIENTS 6 large egg yolks 1 cup (75 g) superfine (castor) sugar 1/4 cup (29 g) non-fat dry milk powder (organic if available) 1 quart (.9 liter) half-and-half * 1/2 vanilla bean   INSTRUCTIONS Fill and preheat the water oven to 140F/60C. In a bowl, beat the egg yolks with the sugar and non-fat dry milk until light yellow and thickened. Scrape the seeds from the vanilla bean and add them and the half and half to the yolks and beat just enough to mix. Pour the mixture … Read More

Corn on the Cob

Courtesy of Sharone Hakman (SharonHakman.com)Serves 4 INGREDIENTS 4 fresh ears of corn, shucked and washed salt and pepper to taste 1/2 stick (4 tablespoons/56g) butter 1 handful fresh cilantro, stems removed, chopped   INSTRUCTIONS Fill and preheat the water oven to 182F/83.5C. Season the corn with salt and pepper on all sides. Put the corn, butter, and cilantro into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for at least 30 minutes, up to 1 hour. (The corn is delicious right out of the pouch.) If grill marking is desired, preheat an oiled grill … Read More

Fresh Watermelon Sous Vide Compressed

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 (1-inch/2.5 cm) thick pieces seedless watermelon 8-10 fresh mint leaves   INSTRUCTIONS Remove the rind from the watermelon and cut each piece into ‘steaks’ about 4 x 5 inches (5 x 12 cm) in size. Press a mint or two leaf onto each of the melon steaks and put each one gently into separate small (quart/0.9 liter) cooking pouches. Vacuum seal each pouch, using as much vacuum pressure as possible to draw the pouch tightly down around the melon. (Compression is what you’re after here.) Refrigerate in the pouches until ready … Read More

Grilled Chicken with Corn Stuffing

Courtesy of Chef Craig Plainfield Serves 4 to 6 INGREDIENTS 1 large (about 5 pounds/2.2 kg) frying chicken ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) Applewood liquid smoke 1 gallon (3.8 liters) water For the Corn Stuffing 1/2 red onion, peeled and julienned (save the skins for the stock) ½ cup (85 g) peppers, roasted chili or sweet bell peppers, seeded, deveined, and peeled (sliced julienne) 3 tablespoons (43 g) butter 2 teaspoons (6 g) minced garlic 2 cups (250 g) fresh or frozen corn kernels 1 teaspoon (5 ml) salt … Read More

Sriracha Corn on the Cob

Courtesy of Catherine Enfield (Munchie Musings) Serves 2 (easily multiplies, but keep corn in a single layer in the pouches) INGREDIENTS 2 pieces fresh corn on the cob, shucked 1/2 cup (120 ml) Sriracha 1/2 tablespoon (7 g) butter Parmesan cheese (or your favorite cheese), shredded DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83.5C Take each corn cob and use a basting brush to coat the corn all over with Sriracha sauce. Put coated cobs into a cooking pouch, add the butter, and vacuum seal. Submerge the pouch in the water bath and cook for 30 to … Read More

Korean Pork Ribs Sous Vide

Courtesy of Steve Cylka (The Black Peppercorn and author of the Everything Guide to Sous Vide Cooking, Adams Media 2015) Serves 2 to 3 INGREDIENTS 1 rack back ribs For the marinade 1/2 cup (120 ml) soy sauce 1/3 cup (80 ml) hoisin sauce 1/4 cup (50 g) brown sugar 2 tablespoons (30 ml) sesame oil 4 garlic cloves, peeled and minced 1/2 inch (1.25 cm) piece fresh ginger, peeled and grated 1 to 2 tablespoons (15 to 30 ml) Sriracha sauce For garnish 3 tablespoons (30 g ) toasted sesame seeds. 6 green onions, trimmed and sliced DIRECTIONS Peel the … Read More

Baby-Back Ribs with Maple Whiskey Sauce

…and Craig’s Sous Vide Baked Beans Courtesy of Craig Plainfield Each rack serves 2 as a meal; 4 as an appetizer INGREDIENTS 1 or 2 racks baby back ribs For the brine ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) hickory liquid smoke 1 gallon (3.8 liters) water ½ cup (120 ml) spice mix (below) For the spice mix 4 tablespoons (60 ml) smoked paprika 2 tablespoons (30 ml) garlic powder (not garlic salt) 3 tablespoons (45 ml) ground celery seed (or Spice Island brand Beau Monde Seasoning) 1 tablespoon (15 ml) … Read More

Fiddlehead Ferns

Serves 4 Note: Fiddlehead ferns are the young shoot of ostrich ferns, reputedly the safest fern to eat. Occasionally fiddleheads produce a heat-labile toxin that can cause acute gastrointestinal distress from consuming raw or incompletely cooked fiddleheads. INGREDIENTS 1 quart (.96 liters) ice cold water ½ lemon, for juice and zest 1 teaspoon (5 ml) salt 2 dozen fiddlehead ferns, trimmed to remove any brown or dry spots freshly ground black pepper 3 tablespoons (42 g) butter DIRECTIONS Fill a medium bowl with cold water and add the salt and the juice from the lemon; add the fiddleheads and soak … Read More

Green Pea Soup Sous Vide

Serves 4 INGREDIENTS 1 onion, peeled and diced 1 clove garlic, peeled and minced 1 bag (10 ounces/285 g) frozen green peas 2 cups (480 ml) very cold vegetable broth or water 2 tablespoons (30 l) fresh mint or tarragon leaves DIRECTIONS Fill and preheat the SousVide Supreme to 180F/82C. Put the onion, garlic and peas into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch, submerged in ice water (half ice/half water) for 15 minutes. Put the fresh herbs and the broth or water … Read More

Grilled Pibil Boneless Pork Ribs

Courtesy of Adriana Martin (AdrianasBestRecipes.com) Serves 6 INGREDIENTS 2 ounces (57 g) achiote paste 1 tablespoon (15 ml) Mexican oregano 1 tablespoon (15 ml) Sazon seasoning with cumin, pepper and salt 1 cup (240 ml) orange juice 1/2 cup (120 ml) apple cider vinegar 2 cloves garlic, peeled and chopped 1/2 cup (120 ml) olive oil 1 pound (.45 kg) boneless pork ribs 1/2 purple onion, peeled and cut in rounds 1 orange, cut in rounds DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Meanwhile, make the pibil marinade by whisking together the achiote paste, oregano, Sazon … Read More

Perfect Egg Tostadas

Recipe and photograph courtesy of Adriana Martin (adrianasbestrecipes.com) Serves 2 INGREDIENTS 2 large eggs*, at room temperature 2 corn tostadas 2 tablespoons (30 ml) cooked black beans, warmed 2 teaspoons (10 ml) salsa taquera, chile de arbol, or salsa verde sauce 2 sprigs cilantro, chopped 2 teaspoons (10 g) crumbled queso fresco DIRECTIONS Fill and preheat the SousVide Supreme water oven to 162F/72C for quick cooking the eggs (or to 147F/64C for the 60 to 90 minute method.) When the bath has reached temperature, gently drop in the eggs –in their shells–directly into the water oven (no need to vacuum … Read More