Tag Archives: sousvide

Mexican Chocolate Pots du Creme

Adapted from a recipe by Madeline Fiore Serves 4 INGREDIENTS 1 cup (240 ml) heavy whipping cream 1/3 cup (80 ml) whole milk 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped 1 tablespoon (15 ml) sugar 3 egg yolks 2 teaspoons (10 ml) cocoa powder ¼ teaspoon (1.25 ml) vanilla extract 1/8 teaspoon (0.6 ml) sea salt DIRECTIONS Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform. To properly fill the water bath to the correct level: Fill the pots (ramekins or custard cups you will use) with … Read More

Blood Orange Infused Syrup

Makes about 3 cups (720ml) INGREDIENTS 2 blood oranges, well washed and sliced 2 cups (380 g) Castor (superfine) sugar 1 3/4 cups (415 ml) water 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 135F/57C. Put the blood orange slices, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents … Read More

Festive Ham

Courtesy of Chef Chris Holland, adapted from Sous Vide: The Art of Precision Cooking Serves 10 or more INGREDIENTS 5 pound (2.5 kg) boneless ham 1/3 cup (80 g) Dijon mustard ¼ cup (65 g) maple syrup ¼ cup (65 g) honey 2 oranges, for peeled zest only 2 teaspoons (10 ml) Mixed Spice* 6 bay leaves 6 pods star anise 6 ½ ounces (200 ml) cola 20 juniper berries 6 cloves 1 teaspoon (5 ml) chopped thyme 3 ¼ ounces (100 ml) fresh ginger juice DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65C. Put all ingredients, … Read More

Vanilla Cardamom Rice Pudding with Cherries

Courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 1/2 cups (840 ml) skim milk* 2 cups (420 g) Arborio rice ½ teaspoon (2.5 ml) cardamom 1 tablespoon (15 ml) pure vanilla extrac ½ cup (130 g) fresh, frozen, or canned dark sweet cherries 1 tablespoon (15 ml) vanilla sugar for finishing, optional* DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 180F/82C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water … Read More

Maple Raisin Rice Pudding

Recipe and photo courtesy of Jana Seitzer (MerlotMommy.com) Serves 4 to 6 INGREDIENTS 3 cups (720 ml) skim milk 2 tablespoons (28 g) butter 2 cups (420 g) Arborio rice 1/2 cup (75 g) golden raisins 1/2 cup (120 ml) maple syrup 2 teaspoons (10 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger Additional ground cinnamon or cinnamon sugar, for serving, optional DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 140F/60C. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip … Read More

Lamb Croquettes with Italian Salsa Verde

Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 4 Note: This recipe requires preparation to begin 3 days before you plan to serve. INGREDIENTS 2 lamb shanks olive oil, as needed salt, to taste pepper, to taste 4 sprigs thyme ¼ cup (60 ml) veal demi glace 2 eggs, slightly beaten with a tablespoon of water all-purpose flour, as needed for dusting prior to breading. 1 cup (120 g) panko bread crumbs 1 recipe Italian Salsa Verde, for serving (recipe follows) DIRECTIONS  Fill and preheat the SousVide Supreme water oven to 144F/62C. Rub shanks with oil and season with … Read More

Slow Cooked Duck Egg with Peking Style Leg Meat

Adapted recipe courtesy of Chef Ollie Moore, GreatBritishChefs.com Serves 6 INGREDIENTS For the leg meat 8 duck legs 8 tablespoons (120 ml) duck fat high smoke point oil, for deep frying For the eggs 6 duck eggs For the spring onion puree 2 tablespoons (30 ml) pomace oil Spanish onions, peeled and finely sliced 10 ounces (300 ml) double cream 6 bunches spring (green) onions, washed and thinly sliced salt For the cucumber spaghetti 1 cucumber 2 teaspoons (10g) dark soya sauce 2 teaspoons (10g) balsamic vinegar, good quality 1 teaspoon (5g) fresh ginger, finely grated 1 garlic clove, peeled … Read More

Duck Breast with Blackberry Jam

…and toasted farro, escarole, and caramelized onions Courtesy of Chef Josh Thomsen, Executive Chef Eau Palm Beach Resort and Spa serves 4 INGREDIENTS 2 (8-ounce/ 230 g each) duck breasts Freshly ground black pepper, to taste 4 sprigs thyme, divided use Kosher salt, to taste 1 tablespoon (30 ml) extra virgin olive oil 1 cup (240 ml volume) julienne red onions 1 tablespoon (15 ml) brown sugar 1 clove garlic, peeled and smashed 3 heads baby escarole, cut and washed 1 cup (240 ml volume) cooked farro (recipe follows) 1 teaspoon (5 g) shallots, minced 1 tablespoon (2.5 g) chopped … Read More

Gravlax (Cured Salmon)

From:  SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar 1 teaspoon (5 g) Powdered Smoke* (optional) 8 salmon portions (about 75 g each) DIRECTIONS Fill and preheat the SousVide Supreme to 104F/40C. Mix together the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse. Put the salmon portions into cooking pouches (individually or side-by-side in pairs) and vacuum seal. Submerge the pouches in the water oven to cook for 45 minutes to 1 … Read More

Frisee Salad with Winter Spiced Poached Pears

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 (or 8 as a starter) INGREDIENTS For the pears 2 firm pears, peeled, halved and cored (Bosc or similar) 3 cardamom pods, lightly crushed 1/4 cup (60 ml) maple syrup (Grade B, if you can find it) 1 tablespoon (15 ml) brandy 1/2 fresh vanilla bean, split and seeds scraped For the dressing and salad 3 tablespoons (45 ml) champagne or white wine vinegar 2 tablespoons (30 ml) extra-virgin olive oil 1 tablespoon (15 ml) reserved poaching liquid 1/8 teaspoon (1.25 ml) salt 1/8 teaspoon (1.25 ml) pepper 2 … Read More

Grilled Chicken Breast with Szechuan Yellow Bean Sauce

Courtesy of Alex Chow, Kai Mayfair, London, UK Serves 4 INGREDIENTS 4 chicken breasts, boneless, skin on For the marinade 2 cups (240 ml) water 2 stalks celery, finely diced 4 sprigs fresh coriander (cilantro), chopped 4 slices fresh ginger, minced 4 cloves garlic, peeled and smashed 4 shallots, peeled and mashed 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar For the yellow bean sauce 9 tablespoons (130 g) unsalted butter, divided use 4 shallots, peeled and sliced 6 ½ ounces (200 ml) evaporated milk 3 bird’s eye chiles 2 teaspoons (10 ml) tau pan Szechuan chilli sauce … Read More

Salted Caramel Ice Cream

Courtesy of Liz Harris (Floating Kitchen) Makes about 1 quart (0.9 liter) INGREDIENTS For the Ice Cream Base 6 egg yolks 1/4 cup (48 g) white sugar 1/4 cup brown (50 g) sugar 1/8 teaspoon (1.25 ml) salt 1/2 teaspoon (2.5 ml) vanilla extract 1 cup (240 ml) whole milk 1 cup (240 ml) heavy cream 5 cinnamon sticks Ground cinnamon, for garnish, if desired For the Caramel Sauce 1/2 cup (96 g)sugar 1/4 cup (60 ml) water 3 tablespoons (43 g) salted butter, cubed and at room temperature 1/4 cup (60 ml) heavy whipping cream 1 pinch sea salt … Read More