Vacuum sealing is an important step in optimizing the perfectly reproducible cooking that sous vide technique offers (after all, the term sous vide itself means ‘under vacuum’). But while it’s immersion in an precision heated water bath that cooks the food perfectly, the compression itself offers advantages on its own. Compressing fruits and vegetables (and even chicken breast, but that’s another subject!) alters the texture and even appearance of the food, particularly if done with a chamber vacuum sealer that can really put the press on. Pressure makes fruits denser and sweeter and more translucent; it changes their character in … Read More

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

Ahhhh, the arrival of spring! Birds twittering, trees bursting with buds, crocus and hyacinth and tulips coloring the landscape and perfuming the air. Yes, the stage is set for a spring harvest of tender greens and vegetables. Though the calendar tells us it’s so and in many parts of the country gardens are already growing, in other areas spring snows hint that the season has not quite officially sprung. And that’s OK, because the farmer’s markets and produce bins can still offer the flavors of Spring even as the white stuff lingers.   #1 Beets One of the last bastions … Read More

Elise Wiggins, executive chef of the popular Italian eatery, Panzano, (in Denver, Colorado) has a Southerner’s love of good food and big flavors, born of her Louisiana roots and honed in culinary stints around the globe.  Recently chosen to prepare dinner at the famed James Beard Foundation House in New York, her sous vide Lamb Croquette recipe got her rave reviews from their culinary illuminati!  We were lucky enough to catch up with her recently and she was generous enough to share some of her sous vide insights with us. SVS: You began your culinary career in Denver and have … Read More

Aphrodisiacs–those mysterious love potions alleged to enhance allure, arouse passions, and guarantee romance–take their name from Aphrodite, the Greek goddess of Love and Beauty, known to the Romans as Venus. Throughout history, across cultures, and around the globe, food and drink has played a central role in tipping Cupid’s scales to woo a lover. But you no longer need to go down to 34th and Vine to find Madame Ruth (that Gypsy with the gold-capped tooth) for a little bottle of Love Potion #9 (or in this case, #10). Sous vide cooking makes it the essence of simplicity to stir … Read More

Your buddies, check. 50+” TV, check. Unwashed team jersey, check. A winning Super Bowl menu​… uh…​ check? If you’re looking for easy ideas for your Super Bowl menu this year, you’ve come to the right place. Why sous vide? One of the most-loved benefits of cooking sous vide is the time you save tackling kitchen duties, so you can spend more time ​watching the tackling, ​cheering on your team​,​ and wrapping your head around multi-million dollar commercials. Here’s our lineup of 12 sous vide recipes, worthy of the 12th man ​or a posse of passionate Patriots ​with a ​palate for … Read More

Andrew Kojima is East meets West in the truest sense. Half Japanese and half Scottish, he tells us he was named Andrew after the patron saint of Scotland, because he was due to be born on St Andrew’s Day. Kojima is a Japanese surname which means “Little Island”, but ever since school his name has been abbreviated to Koj. In early 2012, Koj appeared as a contestant on BBC1’s MasterChef. He called it a dream come true for an enthusiastic, amateur cook. Among his most enduring memories of the experience were: lunch service in a professional kitchen in his very … Read More

The celebration of Christmas occurs all over the world and it seems that no matter what the longitude or latitude may be, the occasion always involves feasting. Culinary Christmas traditions vary widely depending on the culture, with favored recipes handed down from generation to generation. We thought it would be both interesting and illuminating to explore how the holiday is made merrier in various corners of the globe and a boat load of fun to try our hand at preparing the traditional fare of other countries with a modern sous vide twist. We invite you to join us on a … Read More

At just 21, Jack Lucas took the culinary television world in the UK by storm with his good looks and boyish charm.  On a path that is somewhat unusual — from 1st Class Honors at Exeter University (in Geography, no less!) to finalist on MasterChef UK in one giant step–it looks like his culinary star is most definitely on the rise.  We were thrilled that he could recently take time out of a very busy schedule to chat with us about the world of sous vide cooking.  Here’s Jack’s take on it… SVS: We first came across you as a … Read More

In our continuing series of interviews with some of the great chefs around the globe, who have embraced sous vide cooking, we bring you: Executive Chef Nathan Green, 22 Ships, Hong Kong SVS: How and when in your career did you first come across sous vide cooking? NG: I first began using sous vide techniques in 2004 whilst working with Adam Byatt at Thyme and later in 2006 at Arbutus with Anthony Demetre. I found sous vide interesting because it allowed us to serve many guests whilst maintaining consistency. SVS: Do you feel that sous vide cooking is a good … Read More

Rebecca Gwynne, a busy mum of two young daughters, writes the popular UK foodie/music/parenting blog called Munchies and Munchkins.  With the back-to-school season fast approaching, she kindly agreed to visit with us to share some insights into how to feed a growing young family well.  So all you busy Mums and Dads out there, facing the same return to the annual routine, take a minute now to discover what she’s learned about how the technique of sous vide cooking with our SousVide Supreme water oven makes that process easier and more convenient for her. She shares her thoughts and her … Read More

By now, I’ve made a few ice-cream bases in my SousVide Supreme and have had great success with them all – my favorites being the peach ice-cream, and crème brulee ice-cream. Making a custard base in the SousVide Supreme is so much easier than making custard on a stove top. By making it in the SousVide Supreme you can simply put the ingredients in a pouch, drop it in the preheated water oven at the correct temperature and go do something else for an hour.  It’s totally hands off and it won’t scorch, clump, or curdle as it would on … Read More