Tag Archives: sousvide

Key Lime Pie

Courtesy of Staff Blogger, Sophie Serves 8 INGREDIENTS For the Key Lime filling ½ cup (118ml ) key lime juice, from fresh key limes 14 oz (396g) can sweetened, condensed milk 4 egg yolks For the crust 1 teaspoon (5g) butter, to grease the tin 6 tablespoons ( 85g ) butter, melted 1 ½ cups (150g) graham cracker crumbs 2 tablespoons (30g) granulated white sugar For the topping ½ cup (118ml) heavy whipping cream 2 extra key limes for decorating   INSTRUCTIONS Fill and preheat the SousVide Supreme at 180F/82C. Whisk all the filling ingredients together into a medium-sized bowl, … Read More

Lime Limoncello

Courtesy of Staff Blogger, Sophie Makes 1 quart (960ml) Ingredients For the vodka 2 large lemons for zest (yields about 2 tablespoons/30g of zest with pith removed) 4 limes for zest (yields about 1 ½ tablespoons/20g of zest with pith removed) 2 cups (480ml) vodka For the sugar syrup 2 cups (480 ml) of water ¾ cup (144g) of superfine sugar/ castor sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 135°F/57°C. Remove the zest from the lemons and limes with a sharp knife or vegetable peeler. Scrape with the sharp knife blade to remove every little bit of … Read More

Chocolate Chili Barbecue Sauce

Courtesy of Staff Blogger, Madeline Fiore Makes about 2 cups (480 ml) Note: This is NOT a sous vide recipe, but intended to augment sous vide recipes for barbecued ribs, chicken, and burgers. INGREDIENTS ¼ cup (60 ml) safflower oil or other high-heat cooking oil 1 small yellow onion, peeled and chopped 2 garlic cloves, peeled and minced 3 dried ancho chilies 1 dried New Mexico chili 4 ½ ounces (128 grams) tomato paste ¼ cup (60 ml) molasses ¼ cup (50 grams) packed brown sugar ½ cup (60 ml) apple cider vinegar 3 tablespoons (21 grams) cocoa powder 1 … Read More

Summer BBQ Sous Vide Style

Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme.   In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat. Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done?  I always explain the touch test, which can be a bit subjective.  Of course, one can always use … Read More

Barbecued Potato Salad

Adapted for sous vide from Alison Ladman’s Three-Pepper Barbecue Potato Salad Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red ppotatoes, washed and cubed 1 tablespoon cider vinegar 1 jar (12-ounces/342 g) roasted red peppers, drained, seeded, patted dry, and chopped 1 handful fresh flat leaf parsley, chopped 4 scallions, trimmed and chopped 8 pieces bacon, cooked very crisp and crumbled (optional) 1 cup (120 g) shredded cheddar cheese For the dressing 1/2 cup (120 ml) sour cream 1/2 cup barbecue sauce 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper … Read More

Spicy Rhubarb Compote

Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS ¼ cup (60 ml) honey 2 cups (480 ml) red wine 1 cup (192 g) sugar 3 strips (2-inch/ 5 cm) orange peel 2 teaspoons (10 ml) red pepper flakes 10 rhubarb stalks, trimmed and cut into 1-inch/2.5 cm pieces 1/8 teaspoon (0.6 ml) salt Cinnamon, clove and cardamom (optional)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. Combine wine, sugar, orange peel, pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking … Read More

Custard Gelato

Courtesy of Vivian Peterson of V Top Secret Chef Makes 6 to 8 servings INGREDIENTS 2 ¼ cups (540 ml) whole milk Pinch of salt 2/3 cups (125 g) sugar 6 egg yolks 2/3 cup (156 ml) heavy cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180F/82C. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the milk and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method … Read More

Candied Bacon

Courtesy of Vivian Peterson of V Top Secret Chef Makes about 12 to 16 pieces Please note that this is NOT a sous vide recipe but is used to accompany SousVide Custard Gelato INGREDIENTS 1 pound (0.9 kg) sliced bacon 3/4 cup (1150 g) packed brown sugar 1 teaspoon (5 ml/2 g) cinnamon Dash cayenne pepper (optional)   INSTRUCTIONS Preheat the traditional oven to 350F/176 C. Prepare a baking sheet by lining it with aluminum foil, and then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray. In a bowl, combine … Read More

Vivian’s Tenderloin (or Hanger or Sirloin) Steak

Courtesy of Vivian Peterson of V Top Secret Chef Serves 4 INGREDIENTS 4 (8 ounce/225 g each) pieces of hanger steak, tenderloin, or sirloin fillets Kosher or truffle salt, to taste Freshly ground black pepper, to taste 12 sprigs thyme (optional) 2 garlic cloves (optional) 2 shallots, peeled and thinly sliced 2 tablespoons (30 ml) high-smoke point oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred temperature for steak (rare – 120F/49C; medium rare – 130F/54.5C; medium – 140F/60C; medium well – 150F/65.5C; well done – 160F/71C) Season steaks generously with salt and pepper. Put the fillets … Read More

Sous Vide Copper River Salmon

Courtesy of Vivian Peterson of V Top Secret Chef Learn more about this Seattle Sous Vide Cooking class here. Serves 4 INGREDIENTS 4 Salmon fillets, skin and pin bones removed Seasonings of your choice* 1 tablespoon (15 ml) high smoke point oil for searing   INSTRUCTIONS  Fill and preheat the SousVide Supreme to 125F/51.5C. Season the salmon with salt and pepper and the seasonings of your choice; put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 15 to 30 minutes, depending on thickness of the fish, for a medium rare. When the … Read More

Infuse Your Own Sous Vide Cocktails

Courtesy of Vivian Peterson of V Top Secret Chef Makes 1 cocktail Fruits, spices, herbs for infusion Suggestions: vanilla beans, juniper berries, star anise, cinnamon sticks tea, coffee beans, citrus slices, fresh berries, rosemary mint Various spirits Suggestions: vodka, gin, bourbon, tequila Simple syrup Seltzer tonic water Directions Fill and preheat the SousVide Supreme to 140F/60C. Put your choice of compatible fruits, spices, or herbs into a zip-closure cooking pouch. Add 2 ounces (60 ml) of the spirit of your choice to the pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the … Read More

Vivian’s Sous Vide Poached Pear in Red Wine

Courtesy of Vivian Peterson of V Top Secret Chef INGREDIENTS 2 bottles (1500 ml) red wine 1 ½ cup (275 g) sugar 2 sticks (10 g) cinnamon 1 teaspoon (5 ml/2 g) ground nutmeg 2 teaspoons (10 ml/4 g) whole cloves 1 ½ teaspoons (7.5 ml/3 g) allspice 3 pods (3 g) star anise   INSTRUCTIONS Fill and preheat the SousVide Supreme to 176F/80C. Combine all ingredients except pears in a saucepan on medium high. Simmer for 15 minutes. Strain the reduction. Peel the pears. Put the pears into a zip-closure cooking pouch with red wine reduction. Use the displacement … Read More