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Fruit Riot Lemonade
Makes 6 cups INGREDIENTS 12 Meyer Lemons (for juice; 4 for zest) 2 cups sugar 2 cups water 6 to 8 sprigs fresh mint 20 fresh strawberries, stemmed and quartered 1 large orange, for zest DIRECTIONS Preheat the water oven to 135F/57C. Juice the lemons to obtain about 2 cups of juice. Zest the rinds…
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Super Juicy SousVide Fried Chicken
Serves 4 INGREDIENTS 2 boneless chicken breasts, skin on 2 chicken thighs, skin on 2 chicken legs, skin on 6 tablespoons kosher salt 1 quart water For the coating 2 eggs, well beaten 1 ounce heavy cream 1-1/2 cups flour (all-purpose or gluten-free) or a little more if needed 1 teaspoon ground black pepper 1…
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Crème Fraîche
Makes 1 cup INGREDIENTS 1 cup heavy cream 1 tablespoon live-culture yogurt (homemade or store-bought) DIRECTIONS In an impeccably clean glass jar, mix the cream and yogurt well. Cover with a paper coffee filter secured with the jar lid ring or a sturdy rubber band. Put on the counter at room temperature, protected from being…
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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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Chinese-style Whole Fish SousVide
Serves 2 INGREDIENTS 1 whole white fish (about 1 to 1-1/2 pounds), cleaned, scaled, gutted, and rinsed Sea salt and freshly ground pepper, to your taste 3 inches fresh ginger, peeled and sliced julienne, divided use 4 green onions (scallions), trimmed, green parts sliced julienne, white parts finely minced, divided use 5 or 6 sprigs…
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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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Chocolate Peanut Butter Bonbons
Courtesy of SousVide Supreme Culinary Specialist, Sophie INGREDIENTS For the Peanut Filing ½ tablespoon (8g) salted butter 2½ tablespoons (37 ml) peanut butter (crunchy works well) ¼ cup (17g) powdered sugar For the Tempered chocolate 3 ounces (85 g) dark chocolate 1-1/2 ounces (21 g) of dark chocolate For Decoration White/ Colored icing pen (optional)…
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Halibut Sous Vide
…with green beans and butternut squash spirals Serves 4 INGREDIENTS 4 (6 oz/180 g each) halibut fillets 1 stick (4 oz/113 g) unsalted butter Salt, to taste 2 teaspoons roasted, minced garlic 4 sprigs chives 1 lemon, for zest 4 sprigs watercress, for garnish For the sides 8 ounces fresh green beans, washed and trimmed…