SousVide Supreme Demi Water Oven Sous Vide Demi_manual Recipes Manual

User Manual: sous-vide-demi_manual-recipes Fante's Kitchen Shop

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Instructions for the Use and Care of the
SousVide Supreme Demi
TM

READ AND SAVE THESE INSTRUCTIONS
For additional information please visit our website at SousVideSupreme.com
This appliance is designed to meet CUL US standards for
120V~60Hz use.

IMPORTANT SAFEGUARDS
When using this electrical appliance, basic safety precautions should always
be followed, including the following:
1. Read all instructions carefully before using the machine.
2. Do not touch hot surfaces. Use handles or knobs. The lid and lid handles
may get hot while cooking; use of an oven mitt when handling is advised.
3. To protect against electrical shock, do not immerse cord (power lead), plug,
or Sous Vide SupremeTM Demi cooking unit in water or other liquid.
4. Children should not use this appliance. When in use around children, close
supervision by an adult is necessary and the appliance should be kept out of
their reach.
5. Keep the appliance and cord (power lead) away from hot surfaces, heated
ovens, or stove burners. Operate the appliance only on a dry, stable surface,
such as a table or countertop and away from any moving parts.
6. Unplug from outlet when not in use and before cleaning. Allow machine to
cool before putting in or taking out parts or emptying the water bath. Do not
immerse this appliance in water or any other liquid.
7. Do not use this appliance outdoors.
8. Do not use any attachment or accessory not recommended by Eades
Appliance Technology, LLC. Use of such attachments or accessories may
cause fire, electrical shock, or injury.
9. Do not use this appliance for any purpose other than its intended use.
10. Do not use this appliance if it has been dropped or appears to be damaged. Do not use this appliance if it has a damaged cord or plug, or after it
malfunctions in any manner. Return the appliance to the nearest autyhorized
service facility for examination, repair, or adjustment.
11. Do not attempt to operate (heat) the unit without sufficient water in the
bath to completely cover the bottom rack and to reach the FILL level mark on
the sidewall.
12. Take care not to overfill the water bath; allow sufficient room to accommodate the volume of food pouches when added to water bath. Top off water
in bath to no more than the MAX level mark after adding pouches, if necessary, to ensure the food inside the pouches is completely submerged.
13. Extreme caution must be used when moving an appliance containing hot
water or other hot liquids, including the SousVide SupremeTM Demi. Always
allow bath to cool before emptying unit.

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14. Take care when removing the lid when unit is hot, as hot water will collect
on the inside during cooking. Use oven mitts to remove lid and tip lid carefully
to drain accumulated water into the water bath for safety.
15. To disconnect, press the OFF button for three (3) seconds to turn off,
then remove plug from wall outlet.
16. This appliance is not intended for use by people with reduced physical,
sensory or mental capabilities or who lack experience with cooking appliances.

ADDITIONAL IMPORTANT INFORMATION
CONCERNING CORDS (POWER LEADS)
AND PLUGS

1. If the power cord (lead) is damaged, only the manufacturer or its authorized
service agent must replace it.
2. Protect the cord (power lead) from damage: do not crush the cord (power
lead); do not pull the cord (power lead) around sharp edges or corners; do not
immerse the cord (power lead) in water or other liquid or allow it to become
wet; do not pull or carry the appliance by its cord (power lead) or use the cord
(power lead) as a handle.
3. Do not allow the cord (power lead) to run underneath or be wrapped
around the appliance. Do not let the cord hang over the edge of a table or
counter, or touch hot surfaces.
4. To disconnect the cord (power lead) from the electric outlet (wall socket)
grasp it by the plug, not the cord (power lead), to avoid injury.
5. Use only the short, detachable power-supply cord supplied with this
appliance to avoid the risk of becoming entangled in, or tripping over, a longer
cord. Do not use an extension cord (power lead) with this appliance.

IMPORTANT:
SAVE THESE INSTRUCTIONS.
THIS APPLIANCE INTENDED FOR
HOUSEHOLD USE ONLY.
Do not attempt to repair this appliance yourself. Only an authorized representative of Eades Appliance Technology, LLC should perform any repairs. Please
contact customer service at www.sousvidesupreme.com for more information.

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Features and Functions
Your SousVide Supreme™ Demi (patent pending) comes complete with
the following items:
Lid: when flipped over converts into a drip tray/basin to provide a stable
vessel into which the food pouches, once removed from the bath, can drain
and for transport to oven, stovetop, or grill for the finishing step, if desired.
Water bath: approximately 9-liter capacity of food and water when filled to
MAX line. (Add water only to FILL line initially.)
Grill: separates food parcels from contact with surface of water bath.
Rack: separates vacuum pouches for even cooking.
Asymmetric (Offset) handles: designed for ease of carrying the SousVide
Supreme Demi and to facilitate pouring from the corner to empty the water
bath after it has cooled completely.
Power socket: attachment point found at rear of machine, for connecting
electrical cord (power lead) into the unit.
Control Panel Display: (see specific discussion that follows).
Insulating lid blanket:
this component helps
to minimize heat loss
through the lid and can
double as an insulating
pad to protect counter
top from the heat of the
lid, once removed.
Accessories, sold
separately, include:
Universal (Pouch) Rack:
arranges food pouches
vertically or stacked in
the water bath for even
cooking. Be sure that the
food within the pouches
is underneath the surface
of the water in the bath
during cooking.
Wire handle: runs under
grill and aids in removal
of grill and food parcels
from the water bath.

Plastic handles are insulated
from stainless steel lid
Aluminum lid *contains steam
during cooking process, and
inverts to hold grill and
rack when removing food
parcels from water
Rack*separates food parcels
for even cooking
Grill *separates food parcels
from contact with surface
Aluminum bath with
non-stick coating
Side handles are
positioned
asymmetrically
to aid in emptying the bath
Steel housing
One-touch precision control
panel and PID controller

Aluminum base with occluded
ventilation

* Please note: only the rack, grill, and
lid are removable.
Do not attempt to disassemble the unit.

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Control Panel Display
3a

1. Power on/off button
2. Celsius /Fahrenheit switch button
3. Mode Indicator lights
a. ‘Water’ temperature indicator light
b. ‘Set’ water temperature indicator light
c. Countdown ‘Timer’ light
d. ‘Heating’ element active indicator light
e. Timer active indicator light
4. Set temperature button
5. Set timer button
6. Increase/decrease value toggle (+/-) arrows
7. Start button
Setting the Machine for Use
1. Be sure water bath contains water before starting the machine.
2. Properly insert the electrical cord (power lead) into the power socket on
the back of the machine and plug it into the wall socket.
3. Press and hold the ‘Power on/off’ button for 3 seconds to turn the
machine on. You should feel a slight “click” and hear a tone.
4. The water temperature indicator light should illuminate and the display will
read the current temperature of the water in the bath. (The machine will be
preset to either Celsius or Fahrenheit readings. To change the setting, press
the small Celsius/Fahrenheit switch button.)
5. To set the desired temperature, press the ‘Set Temp’ button. The ‘Set’
temperature indicator light will illuminate. The default temperature of 140ºF/
60C should appear. Using the ‘Increase/decrease value’ toggle arrows,
increase (+) the temperature or decrease (-) the temperature to set to your
desired target temperature for cooking. When you have reached the target

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temperature on the display, press START button to begin heating the water to
that temperature. An audible alert sounds as the bath begins to heat. The
‘Heating’ indicator light will illuminate red until the target temperature is
reached, at which time it will turn green. (Audible alarm, a repeating beep at
1-second intervals, will also indicate that the target temperature has been
reached.)
6. Setting the Countdown ‘Timer’ function is not necessary to operate the
machine. The heating element will operate regardless of whether the timer
function has been set. Except when cooking tender or delicate foods at target
temperatures that exceed their normal serving temperature—during which
timing the cooking of your food pouch could be critical to prevent overcooking—precise timing of sous vide cooking usually is not necessary. To use
the timer:
a. Wait to set the timer until the water bath in your SousVide Supreme
Demi has reached the desired target cooking temperature and you are
ready to place the food pouches into the water bath.
b. To use the timer function, press the ‘Set Timer’ button. Time value in
minutes will appear in the display window.
c. Increase/decrease timer setting using the +/- arrows. The time displayed
will change in 1-minute increments to 30 minutes, then will speed up.
d. When the desired length of cooking time has been reached, press START
button to begin timing. After a few seconds the display will return to display
the water bath temperature. To view remaining time at any point in the
cooking process, press ‘Set Timer’ button.
How to Clean the SousVide Supreme Demi
1. Do not leave water sitting in the bath after use. Allow water bath to cool,
remove racks, and using the offset handles for stability, pour the bath contents
into the sink.
2. Dry interior with a soft, clean cloth.
3. Periodically—or in the event of a cooking pouch rupture—you may need to
clean the water bath of your SousVide Supreme Demi. Use a soft cloth or
sponge and mild soapy water to wipe out the interior of the bath. Rinse with
clear water and, using the offset handles on the unit, pour the water out from
the corner.
4. Never immerse the unit in water or other liquid for cleaning or rinsing.
5. Never use abrasives or harsh chemicals to clean your SousVide Supreme
Demi.
6. Never put the SousVide Supreme Demi in the dishwasher.
7. Any other servicing should be performed by an authorized SousVide
Supreme Demi service representative. For more information, visit our website
at SousVideSupreme.com.

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Cooking with the SousVide Supreme Demi
As with any new cooking method, there are some differences in technique that
you will want to become familiar with. Here are the basic principles you should
understand:
Length of cooking time depends on the thickness of the food (meat especially)
more than the weight. Doubling the thickness of a steak, for instance, increases the time needed for the meat to reach target temperature at its center by
as much as four times. Thus if a 1–inch (2.5 cm) steak requires a minimum of
1 hour to reach the ‘medium’ target temperature of 140F/60C, a 2-inch (5 cm)
steak will require not 2, but 4 hours to reach 140F/60C.
Foods can be cooked at their desired serving temperature and held for
extended periods of time (8 hours or more) without significant loss of flavor
or appeal or can be cooked at higher temperatures more quickly. When cooking meat at a temperature higher than the desired serving temperature, using
the timer function is required to prevent overcooking.
Tougher cuts of lean meat require longer cooking times (6 to 8 hours or more)
at desired serving temperature, which will not overcook, but rather tenderize
the meat. Typical of this group would be flank steak, eye of round, grass-fed
beef, ostrich filets, or bison steaks.
Tough, fatty cuts of meat, such as pot roast, pork ribs, leg of lamb, should be
cooked at temperatures hot enough to ‘melt’ the collagen fibers into gelatin,
which means at least 140F/60C and for at least 24 hours. Some very tough
cuts, such as beef cheeks or beef spare ribs may require up to 72 hours. The
end result is simply succulent, falling-apart-tender meat.
Very tender meats, such as lamb chops, rack of lamb, or tenderloin of beef or
pork, need only to be brought to serving temperature throughout, which
requires less time. Leaving tender cuts in the water bath for extended periods
(over 4 to 6 hours) can cause some loss of textural quality.
Poultry is best cooked as the individual parts. Air trapped in the cavity of a
whole bird carcass can cause the bag to float in the water bath and result in
uneven cooking. Half chickens, ducks, or game hens or individual breasts,
legs, or thighs work best in the SousVide Supreme Demi water oven.
Vegetables and fruits, which contain a significant amount of fiber, require
higher temperatures than meats (usually 183F/84C to 190F/87C) for 1 to 2
hours to become tender. Tender vegetables, such as asparagus, broccoli,
cauliflower, cabbage, summer and winter squash varieties, as well as most
fruits including tomatoes may need only 45 minutes. Root vegetables, such as
beets, carrots, potatoes, parsnips, and turnips will usually require 1-2 hours.
Longer cooking times will result in very soft fruit and vegetable textures, ideal
for soups and purees.
Some foods—those for which poaching is an ideal preparation medium, such
as vegetables, fish, shellfish, and skinless poultry—can be plated and served
straight from the cooking pouch.
Foods in which a caramelized or crisp exterior is preferred—such as roasts,

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steaks, and chops—require a brief finishing step (on the grill, under the broiler,
in a hot skillet, or using a kitchen torch) to sear the exterior before serving.
Poultry is best cooked skinless. For crispy poultry skin, remove skin carefully
before sous vide cooking. To crisp the skin, cut the skin into strips about
1
/2-inch wide. Lay the strips in a single layer on a sheet pan lined with parchment paper and season with salt and pepper. Then place another sheet of
parchment paper over the skin and another sheet pan atop the parchment
paper. Place the sheet pans in a 350F/176C oven and cook until the skin is
very crispy; check at about 15 to 20 minutes. Remove from the oven and let
the skin cool on a wire rack until needed.
The 5 Basic Steps for Cooking in the SousVide Supreme Demi
Season
The sous vide cooking method locks in the flavor of foods, bringing out their
particular character more fully. Vacuum-sealing the food and any seasonings
or oils tightly together in the pouch magnifies the flavors of spices and herbs
somewhat. Seasoning can be as simple as a sprinkle of salt and pepper, but
adding fat or oil to herbs and spices can improve flavor quality. Here are some
simple techniques:
Compound butters—mix fresh or dried herbs, spices, salt, and pepper with
unsalted butter. Use to coat the inside of the empty cooking pouch, then add
the meat or vegetables, and seal.
Herbed broths—mix fresh or dried herbs, spices, salt, and pepper with
vegetable, mushroom, beef, seafood, or chicken broth. Freeze in small portions (in an ice cube tray or a zip closure bag) and add the frozen seasoned
broth to the cooking pouch with the meat, poultry, fish, or vegetable prior to
sealing. The broth will melt and envelope the food.
Chilled herbed oil—mix fresh or dried herbs, spices, salt, and pepper with
olive oil (do not use extra virgin olive oil, as it will sometimes develop a bitter
metallic flavor.) Chill the oil until it is semi-solid and add by the tablespoon
(or more) to the cooking pouch along with the food, then seal.
DO NOT use wine or distilled spirits in the seasoning, without first heating
it on the stovetop for a few minutes to drive off the alcohol, leaving only the
flavor of the wine or spirit. Alcohol, especially from wine, can impart a peculiar
metallic flavor to meals cooked sous vide.
Seal
Use only food-grade plastic vacuum-sealable pouches to package foods for
cooking in your SousVide Supreme Demi. Seal according to manufacturer’s
instructions. Use only pouches certified by the manufacturer as suitable for
cooking under vacuum. Do not use standard zip-closure bags meant for food
storage.
1. Fold back the opening of the bag before before filling to prevent seasonings
or debris from becoming trapped in a zip track, if present. This debris can
hamper successful sealing of the pouch.

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2. Place food and desired seasonings into the bag.
3. Do not overfill the bag. Try to keep food clear of the vacuum membrane
area, if present.
4. If using a zip-closure bag, zip the bag closed and check to see that it made
a good seal.
5. Vacuum seal the bag.
NOTE: If for any reason, pumping does not evacuate air from the bag,
discard bag and begin again, placing food into a new bag.
EADES APPLIANCE TECHNOLOGY, LLC does not recommend using standard or thin zip-closure bags, not designed for evacuating air, in the SousVide
Supreme Demi.
Simmer
Place the sealed pouch into the water bath once the water has reached the
target temperature for cooking. If using multiple pouches, place them vertically
in the pouch rack in the water bath. Be sure the food in all pouches is completely under the water surface for cooking. Do not place large pouches
horizontally in the SousVide Supreme Demi, as this will impede the convection
circulation of water around the perimeter of the water bath.
Sear
Some foods, such as steak, chops, tenderloin, fish, seafood, or poultry with
the skin are commonly served with a caramelized or crisp exterior, which is
not possible in the moist environment of the sous vide cooking pouch. After
coming to the proper temperature, these foods require a quick finishing sear
that can only be provided by a brief exposure to a very hot temperature.
The Sear step can be done by putting the meat, fish, poultry, or seafood into
a very hot, lightly oiled skillet (taken to the smoking point) or onto a hot grill,
under the broiler of an oven, or by using a kitchen torch to caramelize the
surface of the food.
Take care just to caramelize/brown the surface (1 to 2 minutes) to enhance
color and flavor.
or Sauce
Another option is to sauce your food. Foods such as fish, seafood, or chicken
are quite delicious topped with a favorite sauce.
Serve
You are now on your way to exploring the delightful benefits of sous vide
cooking with your SousVide Supreme Demi. For more tips and recipes, visit
SousVideSupreme.com.
Note: Raw or unpasteurized food must never be served to highly susceptible
immune compromised individuals. The US Food Code recommends that for
safety, foods should not be kept between 41F/5C and 130F/54.4C for longer
than four hours.

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Troubleshooting
If your SousVide Supreme Demi is not operating properly, please follow these
recommended checks before contacting customer service. If after following
these recommendations, your machine still fails to function properly (or for
any malfunction not covered in this Troubleshooting Guide) please contact us
at customerservice@sousvidesupreme.com or call the Customer Service
Department at 877.787.6836 Monday through Friday between 9:00 a.m.
and 4:00 p.m. Mountain Standard Time for assistance.
Machine won’t start.
1. Be sure the unit is plugged in and the outlet is working.
2. You should feel/hear a slight click when you depress the On/Off button.
If you do not, reposition your finger and press/hold again.
3. Make certain to press and hold the On/Off button for 3 seconds. If the unit
fails to start after that time, reposition your finger and press/hold again.
Machine beeps during the cooking process.
1. The machine should beep:
• to signal that it has preheated to its set target cooking temperature.
• to signal that it has regained its set target after cool food pouches, ice, or
additional water have been put into the water bath.
• to signal the completion of a pre-set cooking time.
2. The machine should not beep during the cooking process if it is at the
desired/set cooking temperature. If it does:
• check to be sure cooking pouches have not settled to the bottom,
occluding the holes of the perforated bottom grill or impeding circulation
around the perimeter of the water bath. If this has occurred, use the pouch
rack and reposition the pouches to open the circulation.
• check to be sure that there is sufficient water in the machine—i.e., that
the water level reaches the FILL line on the interior wall of the water bath.
Water is found on the counter under the machine.
Water can accumulate inside the lid (especially when using the machine at
temperatures above 175F/80C or for extended periods) and may, on occasion, overflow the lip of the unit and run onto the counter.
1. Check the sides of the machine housing for evidence of wetness, indicating
that water has trickled down the sides and pooled there. If so, remove the lid
periodically during higher temperature or prolonged cooking, and allow the
accumulated water to flow back into the bath.
2. If you see no evidence that water has dripped down the outside of the
machine, turn off the machine, unplug the unit, move it and wipe up the spill.
Make sure everything is dry and turn the machine back on, resetting the
desired temperature. If the water re-appears beneath the machine, there
could be a gasket leak. Turn off the machine, unplug it, and contact customer
service.

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The temperature is not holding to within 1F/0.5C.
1. Check to be sure that there is sufficient water in the unit—i.e., the water
level at least reaches the FILL line on the interior wall of the water bath.
2. Check to be sure that cooking pouches are not lying on the bottom,
occluding all or most of the holes in the perforated bottom grill or impeding
circulation around the perimeter of the bath.

Proper Disposal and Environmental Protection
Your appliance contains materials that can be recovered or
recycled. Please do not dispose of this product in unsorted
general trash. At the end of the life of your product, please
dispose of it in a specially adapted waste-recycling center or
at a local civic waste collection point in accordance with your
community’s standards.

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SousVide Supreme
c/o MacPac Fulfillment, LLC
555 Alter Street, #19-C
Broomfield CO 80020
customerservice@sousvidesupreme.com
877.787.6836
Copyright 2010 Eades Appliance Technology, LLC. All rights reserved.

Ta r g e t Te m p e r a t u r e s
Meat (Beef, Lamb, Pork)
Rare: 120F/49C; Medium Rare: 134F/56.5C; Medium: 140F/60C;
Medium Well: 150F/65.5C; Well: 160F/71C and up
Poultry (Chicken, Turkey, Duck)
White Meat, Medium Rare (duck only): 134F/56.5C;
White Meat, Medium (all poultry): 140-146F/60-63C; Dark Meat (all poultry): 176F/80C
Fish
Rare: 116F/47C; Medium Rare: 126F/52C; Medium: 140F/60C
Vegetables / Fruits
183-190F/84-87C
Note: Raw or unpasteurized food must never be served to highly susceptible immune compromised individuals. The US Food Code recommends that for safety, foods should not be
kept between 41F/5C and 130F/54.5C for longer than four hours.
Recommended Cooking Times and Te m p e r a t u re s
Minimum/maximum cooking times are for foods starting at refrigerator temperature.
Thickness measurement refers to thickness of vacuum-sealed pouch.
Food

Thickness inch/mm

Cooking Temperature

Time MIN

Time MAX

M E AT
Beef or Lamb, tender cuts
Tenderloin, Sirloin, Ribeye or
T-bone Steaks, Lambchops

Tender Beef, Lamb
Tender Beef, Lamb

1"/25mm
2"/50mm

134F/56.5C or higher
134F/56.5C or higher

1 hr
2 hrs

4 hrs
4 hrs

Beef or Lamb, tougher/leaner cuts
Roast, Ribs, Brisket, Flat-iron Steak, grass-fed cuts,
Leg of Lamb, Bison, Game

Bison, Game
Roast, Leg of Lamb

1"/25mm
2.75"/70mm

134F/56.5C or higher
134F/56.5C or higher

8-10 hrs
10 hrs

12-24 hrs
24-48 hrs

Spare Ribs
Flank Steak, Brisket

2"/50mm
1"/25mm

176F/80C
134F/56.5C or higher

24 hrs
8-10 hrs

48-72 hrs
24-30 hrs

1.5"/38mm

134F/56.5C or higher
165F/74C

90 min
4-8 hrs

6-8 hrs
12 hrs

1"/25mm
2"/50mm
2.75"/70mm
2.75"/70mm

134F/56.5C or higher
134F/56.5C or higher
160-176F/71-80C
160-176F/71-80C

2-4 hr
4-6 hrs
12 hrs
12 hrs

6-8 hrs
8-10 hrs
30 hrs
30 hrs

2"/50mm
1"/25mm
2.75"/70mm

146F/63.5C or higher
146F/63.5C or higher
160F/71C or higher
160F/71C or higher

2.5 hrs
1 hr
4 hrs
6 hrs

4-6 hrs
2-4 hrs
6-8 hrs
8 hrs

2.75"/70mm
1"/25mm

176F/80C
176F/80C
134F/56.5C or higher

8 hrs
8 hrs
2.5 hrs

10 hrs
18 hrs
6-8 hrs

Pork, tender cuts
Tenderloin, Baby Back Ribs

Tenderloin
Baby Back Ribs
Pork, tougher cuts
Chops, Roast, Countrystyle Spare Ribs

Pork Chops
Pork Chops
Pork Roast
Spare Ribs
P O U LT RY
Chicken Breast, bone in
Chicken Breast, boneless
Chicken Leg/Thigh
Split Game Hen
Turkey/Duck Leg
Confit
Duck Breast

FISH AND SEAFOOD
Lean Fish
Fatty Fish

1/2"/12.5mm
1"/25mm

desired serving temp.
desired serving temp.

30-40 min
40-50 min

*
*

Lobster
Scallops, diver

1"/25mm
1"/25mm

140F/60C
140F/60C

45 min
40-60 min

*
*

Shrimp

large or jumbo

140F/60C

30 min

V E G E TA B L E S
Root Vegetables

up to 1"/50mm 183F/84C

1-2 hrs

4 hrs

up to 1"/50mm 183F/84C

45 min

1.5 hrs

up to 1"/50mm 183F/84C

45 min

2 hrs

up to 1"/50mm 183F/84C

30 min

1 hr

Beets, Carrots, Celery Root,
Parsnips, Potato, Turnips

Tender Vegetables

Asparagus, Broccoli, Cauliflower, Corn, Eggplant,
Fennel, Green Beans, Onions, Peas, Squashes

FRUITS
Firm Fruits
Apple, Pear

Soft Fruits
Peach, Apricot, Plum, Mango,
Papaya, Nectarine, Strawberry

EGGS
Chicken, large (when cooked in
shell, do not vacumm/seal in pouches)

soft cooked in shell (quick) 1-12
soft cooked in shell (slow) 1-12

167F/75C
146F/63.5C

15 min
45 min

18 min
1.5 hr

hard cooked in shell
scrambled

1-12
5

160F/71C
167F/75C

45 min
20 min

1.5 hr
*

pasteurized in shell

1-12

135F/57C

1.25 hrs

2 hrs

* longer cooking times may result in excessively soft texture

For more informaion, visit SousVideSupreme.com

Recipes

SousVide Supreme

The selection of recipes that follows has been designed specifically for
your SousVide Supreme™ water oven, and will get you well on your
way to cooking great chicken, beef, fish, vegetables and even dessert.
Whatever your taste, there is something sure to please. Refer to the User
Manual for general information and instruction on sous vide cooking, and
the enclosed cooking chart for recommended times and temperatures.
For more delicious recipes, cookbooks, and sous vide cooking products,
visit us at SousVideSupreme.com.
Flank Steak Sous Vide
Serves 4
Cooking time: minimum 8 hours
11/2 pounds (48 oz/.68 kg) flank steak
1 packet SousVide Supreme Canadian Steak Seasoning Blend,
or 1 SousVide Supreme Steakhouse Seasoning Sheet
Fill and preheat the SousVide Supreme to desired serving temperature
(134°F/56.5°C for medium rare).
Step 1: Season
Sprinkle salt and SousVide Supreme Canadian Steak Season Blend liberally on
both sides of the meat, or trim and place a Steakhouse Seasoning Sheet on one
or both sides of the meat.
Step 2: Seal
Vacuum seal the meat in a large (1 gallon/3.785 liter) food pouch and refrigerate
at least 2 hours or, better, overnight.
Step 3: Simmer
Place food pouch into a 134°F (56.5°C) water bath for 8 to 12 hours. When
cooking time has elapsed, remove the pouch from the water bath and allow the
meat to cool at room temperature for 10 to 15 minutes.
Step 4: Sear
Just before serving, lightly oil a grill pan, grill, or skillet and heat to nearly
the smoking point (very hot). Remove meat from pouch, discard the Seasoning
Sheet, if using, pat dry with paper towels, and sear the meat for 60 seconds on
each side.
Step 5: Serve
Serve straight from the grill with your favorite steak sauce or with Chimichurri
Sauce (see page 15).

2 SousVide Supreme Recipes

Steaks in Browned Butter
Serves 1–4
Cooking time: minimum 30 minutes for 1-inch (2.5 cm);
2 hours for 2-inches (5 cm) or up to 4 hours
1 to 4 tender steaks (rib eye or filet mignon) 1 to 2 inches (2.5–5 cm) thick
Coarse salt
Freshly ground black pepper
Garlic powder
Bacon grease (rendered bacon fat) or unsalted butter (optional)
Fill and preheat the SousVide Supreme to desired serving temperature
(134°F/56.5°C for medium rare).
Step 1: Season
Sprinkle each steak lightly with salt, pepper, and garlic powder on both sides.
Step 2: Seal
Though no fat is necessary, if desired, place a generous tablespoon (.5 oz/
15 g) of bacon grease or butter into the center of the food pouch and press sides
together to distribute the fat across the middle of the pouch. (Avoid the area immediately beneath the vacuum valve or membrane if present in the pouch.)
Place each steak into a suitably sized pouch, leaving ample room to seal
the pouch. Vacuum the air from the pouch as completely as possible, according
to your machine’s instructions.
Step 3: Simmer
Place the pouch(es) into the pouch rack slots and then lower the rack into the
preheated SousVide Supreme water oven. Be sure the meat is submerged fully
throughout the cooking process. At the appropriate time, remove the pouches
from the water oven onto the inverted lid and allow them to cool for about 10
minutes at room temperature, or quick chill and refrigerate up to 48 hours. Allow
chilled meat to come to room temperature before searing in step 4.
Step 4: Sear
When ready to serve, open the pouches and remove the steaks. Pat the
surface dry with a paper towel. Heat 2 tablespoons (1 oz/30 g) of unsalted butter
in a skillet (one large enough to hold the steaks comfortably or sear in batches)
over medium high heat. When the butter foams and just begins to color (don’t
let it burn) place the steaks into the skillet and allow them to gently reheat and
brown on the surface, no more than 1 minute on each side.
Step 5: Serve
Place each steak on a warmed plate and drizzle the remaining browned butter
over the meat.

SousVide Supreme Recipes 3

Succulent Lamb T-Bone Chops
Serves 4
Cooking time: minimum 1 hour for 1-inch (2.5 cm);
3 hours for 2-inches (5 cm) or up to 4 hours
8 lamb T-bone chops
Coarse salt
Freshly ground black pepper
1 packet SousVide Supreme New Zealand Lamb Rub Seasoning Blend
Fill and preheat the SousVide Supreme to desired serving temperature
(134°F/56.5°C for medium rare)
Step 1: Season
Lightly salt and pepper the chops and generously sprinkle SousVide Supreme
New Zealand Lamb Rub on both sides.
Step 2: Seal
Place two seasoned chops into each appropriately sized (1 quart/.95 liter) pouch
and seal.
Step 3: Simmer
Place the pouches into the pouch rack, ensuring that the meat is fully submerged
beneath the surface of the water bath. Cook chops for at least 1 hour and up
to 4 hours. Cooking beyond 4 hours can result in excessive softening of the
meat. At the appropriate time, remove the pouches from the water oven into the
inverted lid and allow to cool in the pouches for about 10 minutes at room temperature. You may also quick chill in an ice water bath (half ice, half water) for at
least one hour and refrigerate for use up to 48 hours. Allow chilled meat to come
to room temperature before searing in step 4.
Step 4: Sear
When ready to serve, open the pouches and remove the chops. Pat the
surface dry with a paper towel. Heat 2 tablespoons (1 oz/30 g) of unsalted butter
in a skillet (one large enough to hold the chops comfortably or sear in batches)
over medium high heat. When the butter foams and just begins to color (don’t let
it burn) place the chops into the skillet and allow them to gently reheat and brown
on the surface for 30 seconds to 1 minute on each side.
Step 5: Serve
Place the chops onto warmed plates, pour the browned butter over them,
and serve with minted vinegar or mint jelly, if desired.

4 SousVide Supreme Recipes

Tender and Juicy Pork Chops
Serves 1–4
Cooking time: Minimum 4 hours
1 to 4 double thick boneless pork chops (about 2-inches/5cm thick)
Coarse salt (omit if brining chops)
Freshly ground black pepper
Garlic powder
Onion powder
Paprika
Bacon fat and/or butter (optional)
For best results, brine the pork chops overnight in the refrigerator. Make the
brining solution by dissolving 1/8 cup (1 oz/30 g) kosher salt in 1 quart (23 fl oz/
.95 liters) of water in a 1 gallon (3.785 liter) zip closure bag or large covered container. Place the chops into the brine, seal or cover, and refrigerate 4 hours or up
to overnight. When ready to cook, remove the chops from the brine and discard
the brining liquid. Rinse the chops in cold water. Pat dry.
Fill and preheat the SousVide Supreme to desired serving temperature
(140°F/60°C for medium).
Step 1: Season
Sprinkle the chops lightly on both sides with each of the seasonings, omitting the
salt if you brined the chops beforehand.
Step 2: Seal
If desired, place a generous tablespoon (.5 0z/15 g) of bacon fat or butter into
each vacuum pouch (suitable to hold 1 to 2 chops) and press the sides of the
pouch together to distribute the fat across the interior. Place seasoned chops
into the pouch(es).
Step 3: Simmer
Place the pouches into the pouch rack and load into the SousVide Supreme
water oven. Be sure that all the meat is fully submerged below the surface of
the water in the bath. Cook at the target temperature for at least 4 hours, but no
more than 8.
When ready to serve, remove pouch(es) from the water bath and place into
inverted lid. Allow chops to cool for 10 to 15 minutes at room temperature before
proceeding, or quick chill and store in refrigerator for use within 48 hours. Bring
refrigerated chops to room temperature before searing.
Remove the chops from the pouch(es) and pat the surface of the meat dry with
a paper towel.
Step 4: Sear (3 methods given)
On the stovetop: Melt 2 tablespoons (1 oz/30 g) of butter or vegetable oil in a
skillet over medium high heat. When it foams, place the chops into the skillet to

SousVide Supreme Recipes 5

gently reheat and brown for approximately 1 minute on each side.
On the grill: Oil the grates of the grill. Preheat the grill to hot (450°F/232°C to
500°F/260°C). Sear chops on the grill for 1 minute per side.
With a kitchen torch: Place a pat of soft butter onto each chop. With a slow,
gentle motion, sear the surface of the meat (just the top side) with the torch until
the meat slightly browns and the butter bubbles.
Step 5: Serve
Place each chop on a warmed plate. If you seared on the stovetop, pour any
remaining browned butter over the chops.

6 SousVide Supreme Recipes

Twice Cooked Pork
Serves 4
1 pound (16 oz/0.45 kg) sous vide cooked pork (chops or tenderloin)
1 teaspoon (.17 oz/5 g) Chinese Five Spice Powder
1/4

teaspoon (.04 oz/1.25 g) garlic powder

1/4

teaspoon (.04 oz/1.25 g) black pepper

2 tablespoons (1 fl oz/30 ml) sesame oil
2 cloves garlic, peeled and diced
1/2

small white onion, peeled and sliced

4 heads baby bok choy, washed and patted dry
4 baby carrots, cut into julienne matchsticks
4 ounces (118 g) fresh mushrooms, sliced
2 tablespoons (1 fl oz/30 ml) soy sauce
1 teaspoon (.17 oz/5 ml) dark (toasted) sesame oil (optional garnish)
Salt and pepper to taste (remember the soy sauce is quite salty itself)
(Cooked rice or noodles for serving)
1. Slice the pork into 1–2-inch (2.5–5mm) squares about 1/4 inch (6 mm) thick.
2. Sprinkle the pork with the Five Spice powder, garlic powder and black
pepper.
3. Heat sesame oil in a wok or large skillet over high heat until nearly smoking.
4. Add the garlic, onions and stir fry briefly (about 30 seconds to 1 minute).
5. Add the bok choy and carrots and a few grinds of black pepper; stir fry
about 2 minutes.
6. Add the mushrooms, and soy sauce and stir fry another 2 minutes until the
mushrooms begin to soften.
7. Add the pork and cook just sufficiently to heat it through, about 1 minute.
8. Remove from heat and, if using, drizzle the dark sesame oil over the surface
and toss to coat. Taste; adjust salt/pepper, if needed.
9. Serve immediately over cooked white or brown rice, cellophane noodles,
or soba noodles.

SousVide Supreme Recipes 7

Cajun Chicken Sous Vide
Serves 1 to 4
Cooking time: Minimum 2 hours
1 to 4 boneless, skinless chicken breasts or thighs
1 to 4 tablespoons (.5–2oz/15–60 g) unsalted butter, softened
1 to 4 teaspoons (.17–.68 oz/5–20 g) SousVide Supreme
Tangy Cajun Spice Blend
Coarse salt (omit if brining chicken)
For best results, brine the chicken overnight in the refrigerator. Make the brining
solution by dissolving 1/8 cup (1 oz/30 g) kosher salt in 1 quart (23 fl oz/.95 liters)
of water in a 1 gallon (3.785 liter) zip closure bag or large covered container.
Place the chicken into the brine, seal or cover, and refrigerate 4 hours or up to
overnight. When ready to cook, remove the chicken pieces from the brine and
discard the brining liquid; rinse the chicken in cold water. Pat dry.
Fill and preheat the SousVide Supreme to desired serving temperature
(white meat: 140–146°F/60–63°C for medium; dark meat: 176°F/80°C).
Step 1: Season
Sprinkle the chicken pieces lightly on both sides with coarse salt (if you did
not brine the chicken.) Although added fat is not necessary, if desired you may
make a compound butter by mixing 1 tablespoon (.5 oz/30 g) softened butter per
piece of chicken with 1 teaspoon (.17 oz/5 g) of the SousVide Supreme Tangy
Cajun Spice Blend.
Step 2: Seal
If using, place a generous tablespoon (.5 oz/15 g) of compound butter into each
food pouch, suitably sized to hold 1 or at most 2 breasts or thighs. Place the
chicken into the food pouch and vacuum seal.
Step 3: Simmer
Place the sealed food pouches into the water bath, using the universal pouch
rack to position them below the surface of the water. Cook at target temperature
for at least 2 hours or up to 4 hours.
Step 4 / 5: Sauce / Serve
Remove cooked chicken from pouch and serve immediately straight from the
pouch or topped with Spicy Peach Salsa (see page 15) or your favorite sauce.
Bonus Step: Save
You may also quick cool the pouch in ice water (half ice, half water) for 1 hour
and refrigerate to reheat, or use in chicken salad or quick soups for up to two to
three days.

8 SousVide Supreme Recipes

Pan-Seared Chicken Breast
Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
Serves 4
Cooking time: Minimum 2 hours
4 (6 oz/170 g) boneless, skinless chicken breasts
2–3 tablespoons (1–1.4 fl oz/30–40 ml) high smoke point oil,
such as grapeseed, peanut, safflower, or vegetable
Salt and black pepper to taste
Fill and preheat the SousVide Supreme to 146°F/63.5°C.
Step 1: Season
Not required until finishing
Step 2: Seal
Place each chicken breast into a separate food pouch and vacuum seal.
Step 3: Simmer
Place the sealed pouches into the pouch rack of the SousVide Supreme
and cook for at least 2 hours.
Step 4: Sear
Remove the chicken breasts from their pouches and pat them dry with paper
towels. Heat the oil in a large skillet over high heat, watching carefully, until the oil
just begins to smoke.
Working in batches if needed to prevent overcrowding the pan, place chicken
breasts in the skillet and sear until golden brown.
Remove the chicken from the pan and season with salt and pepper. Wipe out
the skillet and repeat with remaining chicken breasts.
Step 5: Sauce / Serve
If desired, top with Creamy Spinach and Bacon Sauce (see page 16) or your
favorite sauce. Serve immediately.

SousVide Supreme Recipes 9

Pan Seared Diver Scallops
Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
Serves 4
Cooking time: 40 minutes
11/2 pounds (24 oz/0.7 kg) large fresh scallops (diver caught)
2-3 tablespoons (1–1.4oz/30–40 ml) high-smoke-point oil
(peanut, safflower or vegetable)
Salt and black pepper to taste
Fill and preheat the SousVide Supreme to 140°F/60°C.
Wash the scallops in clear water and pat dry with paper towels. If it remains,
remove the tough “tendon” attachment with a sharp knife.
Step 1: Season
Sprinkle lightly with salt and black pepper.
Step 2: Seal
Place 1 or 2 scallops per food pouch and vacuum seal.
Step 3: Simmer
Place the pouches into the pouch rack of the SousVide Supreme and cook for
30 to 40 minutes. Set the timer for 40 minutes, as cooking for an extended time
could result in a loss of textural quality.
Step 4: Sear
Remove the scallops from their pouches and pat them dry with paper towels.
Heat the oil in a large skillet over high heat, watching carefully, until the oil just
begins to smoke. Place scallops in the skillet (do not crowd them and work in
batches if needed, wiping out the skillet with paper towels and replacing the oil
between batches.) Quickly sear the scallops to a golden brown on top and bottom, about 30 seconds to 1 minute at most per side.
Step 5: Serve
Immediately with vegetables or over pasta dressed simply with butter, freshly
grated Parmesan cheese, garlic and chopped parsley.

10 SousVide Supreme Recipes

Salmon Sous Vide
Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
Serves 4
Cooking time: 50 minutes
1 pound (16 oz/0.5 kg) salmon, with skin removed
Salt and pepper to taste
Fill and preheat SousVide Supreme to 140°F/60°C.
Check salmon and remove any pin bones from the fillet using clean needlenosed pliers or tweezers. Divide the salmon fillet into 4 pieces.
Step 1: Season
Sprinkle lightly with salt and pepper
Step 2: Seal
Place each piece of fish into a food pouch and vacuum seal.
Step 3: Simmer
Place the sealed food pouches into the pouch rack in the water bath of the
SousVide Supreme and cook for 40 to 50 minutes. Set timer for 50 minutes as
longer cooking times can result in loss of textural quality. You may continue to
Sauce/Serve steps, or at this point, you may quick chill the fish in the food pouch
in ice water (half ice, half water) for 1 hour and refrigerate for chilled use.
Step 4: Sauce (optional)
Remove the cooked salmon from the pouches, pat the fillets dry with paper
towels and top with Teriyaki Sauce or Cucumber Dill Sauce (see page 11) or your
favorite sauce for fish.
Step 5: Serve
Serve immediately hot or chill (before saucing) and use to make salmon salad or
as cold poached salmon to serve with a garlic mayonnaise.

SousVide Supreme Recipes 11

Salmon with Cucumber Dill Sauce
Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
Serves 4
Cooking time: 50 minutes
11/2 pounds ((24 oz/0.7 kg) skinless salmon fillets
2 tablespoons (1 oz/30 g) butter
1/2

small onion, peeled and chopped

1 rib celery, chopped
4 whole cloves
1 bay leaf
Juice of 1 lemon
Fill and preheat the SousVide Supreme to 140°F/60°C.
Remove any pin bones from the salmon using clean tweezers or needle-nosed
pliers and divide the fish into 4 equal pieces.
Step 1: Season
Melt butter in a skillet over medium heat. Add onion and celery and cook,
stirring occasionally, until mixture is softened and the onion is translucent. Add
the cloves and bay leaf and cook until fragrant, another minute or so. Transfer
the onion mixture to a bowl and stir in the lemon juice.
Step 2: Seal
Place one piece of fish into each of four food pouches. Divide the onion
mixture evenly among the pouches and vacuum seal each bag. If using a hand
pump vacuum device, take care to keep the onion mixture clear of the vacuum
membrane area to prevent clogging.
Step 3: Simmer
Place the pouches into the pouch rack of the SousVide Supreme and cook for
40 to 50 minutes. Set the timer for 50 minutes, as cooking for longer
periods can result in a loss of textural quality.
Step 4: Sauce
Prepare one recipe of Cucumber Dill Sauce for Salmon as follows:
1 cucumber, peeled, seeded, and shredded—you will need about 1/2 cup
(4.4 oz/130 g)
1 cup (8.5 oz/242 g) sour cream
2 tablespoons (1 oz/30 g) mayonnaise
1 tablespoon (.3 oz/8 g) minced fresh parsley
1 scant teaspoon (.07 oz/2 g) dill weed
Salt and black pepper to taste
In a small bowl, stir together the cucumber, sour cream, mayonnaise, parsley
and dill. Season with salt and pepper. Cover with plastic wrap, and refrigerate

12 SousVide Supreme Recipes

until needed.
Step 5: Serve
Remove cooked salmon from pouch. Discard the onion mixture.
Top with chilled Cucumber Dill Sauce.

Buttered Baby Beets Sous Vide
Serves 4 to 6
Cooking time: Minimum 11/2 hours
12 to 16 small fresh beets, about 11/2 to 2-inch (37–50 mm) diameter
2 tablespoons (1 oz/30 g) softened butter
1/2

teaspoon (.1 oz/3 g) salt (or to taste)

1/4

teaspoon (.03 oz/1 g) freshly ground black pepper (or to taste

Fill and preheat SousVide Supreme to 183°F/83°C.
Trim the root and tops of the beets, if necessary, and scrub them thoroughly
with a brush under running water. Pat dry. Slice the beets in half.
Step 1: Season
Place beets into an appropriately sized food pouch, taking care that they are in a
single layer. Add the butter, salt and pepper.
Step 2: Seal
Vacuum seal the food pouch according to the manufacturer’s directions.
Step 3: Simmer
Place the pouch into the universal pouch rack and be sure the beets are fully
below the surface of the water bath. Cook for at least 2 hours, but up to 4 hours
will not significantly affect their texture.
Step 4: Serve
When cooking time has elapsed, remove pouch from water oven, open and
serve straight from the pouch.
Bonus Step: Save
You may also quick chill the beets in ice water (half ice, half water) for 1 hour and
refrigerate for use for up to 3 days.

SousVide Supreme Recipes 13

Rosemary and Garlic New Potatoes
Serves 4
Cooking time: Minimum 11/2 hours
8 to 10 red skinned new potatoes
Coarse salt
Freshly ground black pepper
Garlic powder
2 teaspoons (.34 oz/10 g) fresh rosemary, finely minced
1 tablespoon bacon (.5 fl oz/15 ml) grease (rendered bacon fat)
or unsalted butter, or olive oil
Fill and preheat SousVide Supreme to 183°F/83°C.
Scrub and rinse the potatoes and pat dry. Leaving on the skins, cut each
potato into quarters.
Step 1: Season
Drizzle the potatoes with a scant bit of olive oil and toss to coat evenly. Season
the potatoes with a sprinkling of salt, pepper, and garlic powder. Finely mince the
rosemary and sprinkle it onto the potatoes.
Step 2: Seal
If desired, put a tablespoon (.5 fl oz/15 ml) of bacon grease (rendered bacon fat)
or butter into an appropriately sized food pouch, add the seasoned potatoes and
distribute them into a single layer and seal. Remove as much air as possible; do
not overfill the pouch.
Step 3: Simmer
Place the pouch into the pouch rack and cook for a minimum of 11/2 to 2 hours.
Be sure that the food is entirely submerged below the surface of the water bath.
Step 4: Sauce / Sear
Not necessary
Step 5: Serve / Save
Open pouch and serve immediately or quick chill in ice water (half ice, half water)
for 1 hour and refrigerate for up to 3 days. Reheat1 as a side dish or use in
soups, or use directly from the refrigerator in potato salad or wraps.

You may reheat in the bag in your SousVide Supreme at 183°F (83°C) for at
least 30 minutes, or open the bag to reheat in the microwave for 1 minute on
high, stir contents and heat again in 30 second bursts until heated through. To
reheat on the stovetop, open pouch and pour potatoes into a skillet or saucepan
over low to medium heat until just heated through.

14 SousVide Supreme Recipes

Spiced Whole Apples
Serves 4
Cooking time: Minimum 11/2 hours
4 small tart apples, peeled and cored
4 tablespoons (2 oz/60 g) unsalted butter, softened
1 lemon, juice and zest
1/2

teaspoon (.1 oz/3 g) salt

1/2

teaspoon (.07 oz/2 g) ground cinnamon

1/4

teaspoon (.03 oz/1 g) ground nutmeg

1 teaspoon (.17 oz/5 g) brown sugar
1 tablespoon (.5 oz/15 g) raisins
1/2

cup (4.2 oz/ 125 ml) whipped cream, sweetened

Ground cinnamon and fresh mint leaves for garnish, optional
Fill and preheat SousVide Supreme to 183°F/83°C.
Zest the lemon and reserve zest. Juice the lemon over the apples.
Step 1: Season
In a small bowl, mix together the butter, lemon zest, salt, cinnamon, nutmeg,
and brown sugar. Stir in the raisins. Divide the butter mixture among the apples,
packing it well into the center core area.
Step 2: Seal
Place apples, 2 per pouch, into 1 quart (.95 liter) sized pouches. Evacuate as
much air as possible from the pouches and seal.
Step 3: Simmer
Place pouches into the slots of the pouch rack and invert the rack in the
SousVide Supreme water bath to hold them in place, beneath the water
surface, during cooking.
Step 4: Sear / Sauce
Not necessary, although delightful with a caramel sauce.
Step 5: Serve
Serve these delicious apples straight from the pouch, topped with a dollop of
sweetened whipped cream, a sprig of fresh mint, and a sprinkle of cinnamon.

SousVide Supreme Recipes 15

Chimichurri Sauce
Serves 4
4 garlic cloves
2 cups (500 g) fresh parsley leaves
1 cup (250 g) fresh cilantro leaves
1 or 2 Serrano peppers, as desired, stemmed and seeded
3/4

cup (6.26 oz/185 ml) extra-virgin olive oil

2 tablespoons (1 fl oz/30 ml) sherry vinegar
2 tablespoons (1 fl oz/30 ml) lemon juice
2 teaspoons (.34 oz/10 g) ground cumin
2 teaspoons (.34 oz/10 g) dried oregano
1/2

teaspoon (.1 oz/3 g) salt (or to taste)

1/2

teaspoon (.06 oz/2 g) black pepper (or to taste)

1. Put the garlic, parsley, cilantro and jalapeno into the bowl of a food processor
and pulse to mince.
2. Add the seasonings, vinegar, and lemon juice and pulse 3 or 4 times
to mix.
3. With the motor running, stream in olive oil until the mixture is pureed.
4. Transfer to a bowl, cover, and set aside. To hold longer than half an hour,
cover tightly and refrigerate.

Spicy Peach Salsa
Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
Serves 4
1 cup (150 g) fresh peaches, peeled and diced
1/4

cup (40 g) chopped yellow onion

1–2 jalapeño chiles, seeded and chopped
1 tablespoon (.17 oz/5 g) grated fresh ginger
1 tablespoon (.5 fl oz/15 ml) lime juice
1 teaspoon (.17 fl oz/5 ml) balsamic vinegar
Salt and black pepper to taste
1. In a bowl, stir together the peaches, onion, peppers, ginger, lime and
vinegar.
2. Season with salt and pepper to taste.
3. Cover and refrigerate until needed.
4. Delicious on chicken breasts, shrimp, scallops, or fish.

16 SousVide Supreme Recipes

Creamy Spinach and Bacon Sauce
Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
Serves 4
8 ounces (225 g) frozen chopped spinach, cooked and drained
1/2

cup (4.2 fl oz/125 ml) half-and-half

2 slices bacon, chopped
2 cloves garlic, put through a garlic press
1/4

cup (2 fl oz/60 ml) chicken broth

2 teaspoon (.3 oz/10 ml) white vinegar
Salt and black pepper to taste
Pinch freshly ground nutmeg
1. Put the cooked spinach and half-and-half in a blender and process until
smooth.
2. In a skillet over medium heat, cook the bacon until crispy; remove the
bacon with a slotted spoon and reserve.
3. Add the garlic and cook until fragrant and golden brown.
4. Add 1/4 cup (2 fl oz/60 ml) chicken broth and the vinegar and stir.
5. Stir in the spinach mixture; cook, stirring constantly, until it comes to a boil.
6. Stir in the reserved bacon and season with salt and pepper. Reduce heat to
low and cover until ready to serve.

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SousVide Supreme Demi Water Oven Sous Vide Demi_manual Recipes Manual

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