Here are two very interesting Washingtonian articles about the development of Sous Vide and its place in restaurant kitchens throughout the world. There is a follow up article and review about the SousVide Supreme finally bringing professional cooking techniques available in the home. Washingtonian “Welcome to the Future of Food”
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April 14, 2010
April 13, 2010
Visual Chart Resources for Sous Vide Cooking
There are a fantastic series of charts posted by Dave Arnold of The French Culinary Institute in New York, which are available for download, in addition to an in depth look at low temperature Sous Vide cooking for all those not familiar with the technique. This is a valuable resource, especially to those food lovers that want a visual reference point for learning. The link below will take you to a wealth of information ranging from what steaks look like after cooked sous vide at various temperatures, to USDA food safety charts. CookingIssues.wordpress.com
April 2, 2010
High Tech (Easter) Eggs
Easter is this weekend and all eyes will be on the egg – which is one of the coolest foods you can cook sous vide. The egg is full of complex proteins which firm up at different temperatures, so because of the precise temperature control you get with sous vide, you can create textures you just can’t replicate with any other technique. You can even set the yolk before the whites – some calls this a “reverse boiled egg” – for an amazing thick custard-like middle, with velvety whites on the outside.
Scrambled, soft boiled, dipping in toast – with sous vide you get a complete range, and one degree difference can change the entire texture. Hours of experimental fun!
So, in honor of the egg this holiday weekend, we’ve rounded up some of the best-of-the best sous vide egg photos from our friends online using the SousVide Supreme. Don’t miss our own little unofficial scientific experiment at the end for a cooking play-be-play.
Awesome creamy results by Steamy Kitchen
Perfect soft boiled atop seasoned potatoes. Shout out to Serious Eats.
Quail eggs too! Topped with truffle oil and black lava sea salt, no less. Fancy stuff, Sleepless Foodie!
Well Preserved said this is the “the best egg he’s ever had.” Looks delish.
Wilson Rothman notes this egg achieved perfect custard consistency. Check out his post at You Make It You Eat It.
Salty Seattle always impresses with her dishes. Here, sous vide egg paired with Meyer lemon hollandaise.
Classic egg on toast by Popular Science.
Gorgeous photo from The Foodie Forkful.
Another good one by Salty Seattle. Goose egg done right.
…and from our own Dr. Mary Dan Eades, creamy French-custard style eggs!
Now, for our own informal experiment – see results below at two degree increments, all cooked for 45 minutes in the SousVide Supreme. We found the perfect egg to be right at the 143 mark. People who follow sous vide cooking closely will note the SousVide Supreme does not circulate water, as most other water baths do. We often hear the “perfect sous vide egg” is 146, but due to the difference in water circulation, 143 seems to be the sweet spot for the SousVide Supreme. And yes, three degrees does make a huge difference…that is the beauty of sous vide!
Our own Chef Richard Blais cites 143 for the perfect SousVide Supreme egg. So tell us, what temp is perfect for you?
March 29, 2010
The SousVide Supreme and Richard Blais on WGN’s Lunchbreak
Chef Richard Blais took sometime on WGN Chicago’s News Segment “LunchBreak”. Chef Blais explains the benefits of the sous vide cooking as he demonstrates by preparing sous vide beef sandwiches. You can find Chef Blais sous vide beef sandwich recipe in the Recipe’s section of the SousVide Supreme Site. WGN Video Link
March 22, 2010
The SousVide Supreme™ on Good Things Utah
The SousVide Supreme™ was featured in a segment about “hot newkitchen gadgets” on Good Things Utah—a local show on the Salt Lake City ABC affiliate— with Tom from the popular cooking blog Cooking with Tom. The segment with the SousVide Supreme focuses on cooking delicious steak. You can view the write-up online at: http://www.abc4.com/…/featured_on/story/Hot-New-Kitchen-Gadgets.
March 8, 2010
Richard Blais and the SousVide Supreme on ABC News
Check out Top Chef Richard Blais and the SousVide Supreme on ABC News. (Video Link)
What does your perfect steak look like?
The perfect steak is a relative term, as perfect for one person is not perfect for another. Luckily, there is a way to guarantee that your steak comes out exactly the way you want it to every single time. A recent Serious Eats blog walks us through the difference cooking sous vide, visually pointing out the degrees of perfection that will suite every palate. The side by side photo comparison of a sous vide steak cooked at varying temperatures, spells out how precise cooking with the SousVide Supreme really is. Check out the Serious Eats article here. (Article)
March 5, 2010
“Thank Goodness for one little machine that’s saving our sanity…”
The SousVide Supreme is perfect for the foodie with even the most chaotic schedule.
Check out what New York Daily News columnist, working mother, wife, Brooke Parkhurst had to say about bringing the SousVide Supreme home with her. Brooke’s NY Daily News Column
March 4, 2010
Asian and International Markets are a source of sous vide delicacies
International and Asian markets such as Uwajimaya, in Seattle’s International District, are filled with culinary experiences you would have never thought to explore. Take for example China’s Silkie Chicken, prized for their silky plumage and found in many Chinese dishes, it is an almost non-existent site on western menus. On the Salty Seattle blog post, I’ve come across one of the most interesting recipes to take home and try in your SousVide Supreme. Take advantage of international delicacies found in these international markets, as walking through their aisles, you are bound to uncover a culinary treasure that gets the experimental chef in you to come alive. Sous Vide Silkie Chicken Recipe
March 3, 2010
Top Chef Richard Blais and the SousVide Supreme in Chicago
Top Chef Richard Blais and the SousVide Supreme Team are heading to Chicago for the 2010 International Home and Housewares Show. From March 14-16, the culinary center of Chicago will be welcoming over 60,000 attendees, exhibitors, and buyers all looking for and showcasing the latest trends in consumer lifestyle and products. Richard Blais will be front and center in the SousVide Supreme Test kitchen demonstrating the latest trend in culinary innovation for the home chef. Stay tuned for photos and updates from the show.
