Sous vide slow-cooked egg with Noodlecat ramen noodles, veg dashi broth.
Photo by Donna Turner Ruhlman.

Yep, the good folks at Sous Vide Supreme are doing a promotional giveaway of one of their superb sous vide appliances—and a vacuum sealer! (Details below.)

About ten years ago, sous vide cooking (cooking food at low precise temperatures) entered the professional kitchen in America. It’s now solidly in the home kitchen with various devices for sale. For the best price/quality ratio, Sous Vide Supreme has, since its arrival in 2009, been my favorite tool. It’s fabulous for home use. I slow-cook beef ribs for 48 hours for tender and juicy ribs. You can transform eggs in ways no other method can. I love putting a soft-boiled egg into soups, as in the above ramen dish. I use it monthly to make a big batch of yogurt. It’s a great water bath for cooking custards, meatloaf, and its supercilious brother, pâté en terrine. See below for three of the key techniques and recipes.

Do you need one to survive? Of course not. Can you do endlessly creative and awesome dishes with it? You bet. Want to win one?  Enter a comment below, telling me the way you’re most eager to use it. (Winner will be chosen randomly, one entry please on pain of disqualification, and the company can ship only to U.S. or Canadian addresses—sorry, UK and Aussie readers!) I really am eager to hear why people want to own a sous vide machine—slow cooking of tough meat, hitting the perfect temperature every time, egg cooking? Other?

Hell, I’ll throw in a signed copy of my book Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto to sweeten the pot!

Looking for sous vide recipes? Check out the Sous Vide Supreme Holiday Cooking Guide, Modernist Cuisine, Modernist Cuisine at Home, and Under Pressure.

(HINT: the best way to seal the food for cooking is some kind of vacuum sealer; but you can also use Ziploc vacuum seal bags from the grocery store.)

Follow Sous Vide Supreme on Twitter @sousvidesupreme or on Facebook.

You can also sign up for the Sous Vide Supreme newsletter.


The giveaway includes a both a Sous Vide Supreme and a vacuum sealer.


BBQ Sous Vide Beef Short Ribs


Beef short rib, cooked sous vide for 48 hours at 140°F/60°C, finished on the grill.
Photo by Donna Turner Ruhlman.

I made these last January for the sailing crew in Key West. Short ribs cooked sous vide are amazingly juicy and tender and tasty, a quintessential example of the value of sous vide. You’d have to braise these to get them tender, in which case you’d need to rely on the sauce for succulence rather than the meat.

This recipe also defines a great general rule: all tough cuts of meat, braising meats, from brisket to pork belly to short ribs to lamb shank, can be cooked sous vide in the exact same way: 48 hours at 140˚F/60˚C. Then flavor the outside by searing, grilling, saucing, or a combination. They can be cooked sous vide and chilled in an ice bath and refrigerated for days or frozen for months before finishing.

It’s an amazing technique for cooking ahead, whether for weekday cooking or for cooking for big groups. And it results in tenderness and flavor that can’t be achieved any other way.

I’m going to make this as simple as possible. Salt and pepper the meat, seal it in a bag (get out all air so they don’t float), cook, chill, finish.

  • 8 meaty beef short ribs (or however many you’re serving)
  • Salt and pepper to taste
  • Barbecue sauce of your choice
  1. Give the ribs a generous seasoning of salt and pepper
  2. Seal them well in plastic, using a food saver or Ziploc vacuum seal bags (you can also put them in a regular ziptop bag and submerge it in water to get the air out and seal; use common sense).
  3. Sous vide the ribs at 140˚F/60˚C for 48 hours, give or take.
  4. If you are not going to finish them right away, submerge them in an ice bath until thoroughly chilled, at least 20 minutes or more.
  5. To finish, remove them from the bag and allow them to come to room temperature (if serving a large crowd, leave in bag and re-sous vide at 120˚F/48˚C for 30 minutes). Slather them with barbecue sauce and grill till charred and smoky and beautiful, a couple minutes on each side. You can also broil them to caramelize the BBQ sauce if you don’t have a grill.
  6. Use one rib per serving.


Homemade Yogurt

I always have this on hand and eat some most every day. The bacteria are good for the gut and if you have a stomach bug, eat this and it may help (it always does for me). This will be loose yogurt; when you dip into the thick, creamy stuff it will be soft but hold its shape. It will weep whey, which is also tasty and good (I pour it on granola with the yogurt). For stiff-thick yogurt, Greek style, strain it through cloth for an hour, then refrigerate.

  • 1 quart/liter whole milk
  • 2 tablespoons Fage Greek yogurt or any yogurt that notes on the label that it contains a living culture (or if you have a wonderful Indian neighbor with a live culture as I do, ask for a little of hers—thanks, Tripta!)
  1. Pour the milk in a pot and bring it to a simmer (at least 180°F); careful, it’s easy to forget and leave yourself with a mess on the stove it if boils over; stick around. (Donna gets really mad at me when I leave the kitchen and she hears it boil over.)
  2. Pour it into a 4-cup glass measuring cup or appropriate bowl. Allow it to cool to at least 120˚F/48˚C or room temperature.
  3. Stir in the yogurt with the live culture, thoroughly.
  4. Cover with plastic wrap and sous vide at 104˚F/40˚C for 24 hours. (Some people suggest going as high as 120˚F; feel free to test for yourself.)
  5. Allow to cool then refrigerate.
Yield: About 3 cups/¾ liter

Soft-Boiled Sous Vide Eggs

  • 1 egg per person
  1. Sous vide at 144.5˚F/62.5˚C for 45 to 60 minutes.
  2. Crack each into soup or stew, or on grits or beans.

For professional kitchens, who need to sous vide a lot of food in a big Lexan tubs, the BMW of immersion circulators is made by PolyScience.

The shopping links for the week:

© 2012 Michael Ruhlman. Photo © 2012 Donna Turner Ruhlman. All rights reserved.





833 Wonderful responses to “Holiday Gift Week:
Sous Vide Supreme Giveaway!”

  • Colleen

    I’ve been wanting to try to sous vide the turkey at Thanksgiving. If I win, I might finally convince my family that it’s a great idea!

  • Malerie C.

    It would be nice to have so dinner could be ready when I get home from work. Just take some meat out and give it a sear then enjoy!

  • Jeremy

    So many things I’d like to try. eggs for their simplicity and versitility would be tops on my list. my step up would be the pork chop “in hay” like The Publican.

  • Matt

    Studying law can be boring and tedious. One great way to clear my head is prepping a mise en place. Cooking the protein, however, can be a bit stressful. The pressure to get it right takes some of the fun out. With a Sous Vide system, I could just enjoy the company and work on my brunoise technique.

  • Norma

    I’d give it to my foodie boyfriend for Christmas and hope he’d use it to make me an unforgettable holiday meal!

  • Michelle G

    Would love to experiment with a method of cooking I’ve never used before.

  • Tyson

    I’ve first heard of this device from reading about it on your site a couple of years ago and have been intrigued ever since.

  • Bruce

    I would use it to cook part of a fabulous meal for my partner’s son’s wedding weekend……. After experimenting for us first of course!!!

  • Andrew P

    Sous vide has fascinated me since I first read about it a couple years ago and I am eager to give it a try sometime. Thanks for the contest!

  • Juan Menjivar

    Beef short ribs, prime rib, basically soft tender meats cooked to perfection are the items I look forward to cooking sous vide.

  • I-Wei

    I’d use it to cook pheasant, it’s so tough and could really benefit from sous vide.

  • Matthew

    I’ve been dying to slowly braise a beef tongue for going on five years now! But I hadn’t seen your post on yoghurt before, and that’s making a quick stand for top billing on what I’d try.

  • Steph

    I skip the boiling on the stove part when I make yogurt in my sous vide machine. Put the milk into the desired container (mason jars, for me), put them in the sous vide machine, bring it up to 180 and leave it there for about 10 minutes, then bring it back down to 120. I usually achieve the rapid heat loss by adding ice cubes to the sous vide machine.

    When the machine is at 120, it’s a good bet the milk is, too. I add the culture, give it a good stir, lids go back on, and I leave it until morning. Voila. Yogurt!

  • Joshua Rutherford

    I would love to have one of these machines. My first choice would be to experiment with eggs, having controlled temperatures can lead to a lot of interesting presentations. Not only that, but it would be easy to make deli meats and emulsified sausages at home. Maybe it’s all the fried bologna I ate as a child, but I would love to see what Sous Vide does compared with the classic poaching of a bologna.

  • Emma

    I’m thinking custards; Ice-cream bases, saucy creme anglaise, jiggly flans and every egg-milk concoction in between!

  • Nathan

    Whoa! I want one because of those short ribs up there! Also, because I’m currently making yogurt weekly in my ancient crockpot with inconsistent results.

  • hc

    Hmmmm…where to start? Making yogurt and cheese, learning a great, new technique, those beautiful short ribs and I use a vacuum sealer all of the time and need a better one.

  • Rocco Rainone

    I need a way to make my cooking more complicated without spending more time in the kitchen. I plan to master dishes that require an 9 hour bath.

  • Peter

    I’ve been coveting one of these ever since reading about it last year. Would love to try the short ribs!

  • Kat

    Would love to have one of these, the short ribs look great, Thanks for the giveaway.

  • John Pappas

    I want to win this machine to use to make braised pork belly. I can taste it in my imagination! Ah, how tender it will be!!!

  • Brian Vo

    I want to see if I can really transform a piece of cheap beef into something more akin to the “better” cuts of beef. But wow, that soft boiled egg looks amazing.

  • Brad

    I’ve got a few experiments with beef tongue in mind. Various takes on terrines would be interesting as well.

  • BLH

    Every year I try to learn something new – cooking sous vide would be fun and probably wouldn’t tackle it unless gifted the eqt.

  • Jason McFarland

    I really want one for the eggs, but I think I would probably try putting just about anything through one at least once.


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