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Clarified Butter
Makes about 14 ounces (multiplies easily; cook multiple pouches at once) INGREDIENTS 1 pound unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the butter into a small (quart/0.9 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 30 minutes. Carefully remove the…
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Chicken Ramen with Soft Cooked Egg
Serves 2 INGREDIENTS 1 chicken breast, boneless Sea salt and ground black pepper, as needed, to taste 1 pat unsalted butter For the ramen broth 2 teaspoons sesame or coconut oil 2 to 3 coins fresh ginger, peeled and minced 3 cloves garlic, peeled and minced ½ cup fresh carrots, cut in matchsticks. 4 Cremini…
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One-Step Easy Yogurt
Makes 1 quart/ 0.9 liters INGREDIENTS 1 quart (0.9 liters) pasteurized whole milk* 1 tablespoon (15 ml) inulin powder 3 tablespoons (45 ml) prepared ‘starter’ yogurt (from your last batch or store-bought live culture yogurt) *Use a container of fresh, pasteurized, newly-opened milk to obviate the need to pre-scald the milk to kill other potentially…
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Apple Pie ala Sous Vide
Serves 8 to 10 INGREDIENTS 8 to 10 tart pie apples (Granny Smith, Pink Lady, etc.) 1 lemon, juiced and zested ½ cup superfine sugar ¼ teaspoon kosher salt 1 teaspoon Apple Pie Spice (or more to your taste) 3 tablespoons + 1 teaspoon finely ground minute tapioca pearls* Dough for a 2-crust pie, prepared…
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Black Eyed Peas
Serves 6 INGREDIENTS Advanced Preparation ½ pound (1 cup) dried black-eyed peas 3 cups water For cooking the peas 1 cup vegetable broth ½ cup rendered bacon fat (or beef tallow) ½ cup olive oil 3 slices smoky bacon, diced (or use the meat of a smoked ham hock if you prefer) 1 medium onion,…
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Indian Butter Chicken Thighs
Serves 4 INGREDIENTS 2 pounds boneless skinless chicken thighs 2 to 4 cups cooked rice, for serving Fresh cilantro leaves, for garnish Naan, if desired For the lime marinade 1 scant ounce fresh lime juice ½ teaspoon smoked paprika ½ teaspoon Sriracha (or to taste) 1 teaspoon sea salt For the yogurt marinade ½ cup…
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Squash Sformato
Yields 6 servings Courtesy of SousVide Supreme Culinary Specialist Madeline Fiori INGREDIENTS: For the Sous Vide Squash: 1 small butternut squash, peeled, deseeded and diced into 1 inch ( 2.5 cm) For the Squash Sformato: 2 cups (480 ml/454 g) Sous Vide cooked, pureed butternut squash 1 tablespoon (14 g) unsalted butter, room temperature, plus…
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Spooky Pumpkin Soup
Serves 6 INGREDIENTS 1 recipe Creamy Pumpkin Soup, ready to serve 3 tablespoons sour cream 1 to 2 tablespoons heavy cream, as needed DIRECTIONS Put the sour cream into a small bowl and whisk in a tablespoon of the cream. Add more cream as needed to achieve a thick but pourable consistency. Put the thinned…
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Pumpkin Spice Butter SousVide
Makes about 2 cups INGREDIENTS 1 (3-pound) sugar pumpkin 1/3 cup light brown sugar 3 tablespoons honey ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon sea salt ¼ teaspoon freshly grated nutmeg 1 pinch ground cloves 1 ounce apple cider 1 teaspoon apple cider vinegar DIRECTIONS Fill and preheat the water oven…
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Asian Inspired Chicken Breasts
Courtesy of TopChef Master Chef Richard Blais Serves 4 INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced red Thai…