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.

WINNER WILL BE ANNOUNCED NEXT WEDS; COMMENTS WILL CLOSE MONDAY AT 9AM.

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.

 

 

 

Share

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

  • Keith

    Honestly, I would be excited to use it for anything. I have never tried sous vide, so it would be a treat.

  • Colleen Cahn

    I would LOVE to surprise my husband with this for Christmas!! He is very much into the science behind cooking / baking and has been dreaming of getting a Sous Vide setup. Adding in the bonus factor that this is a Ruhlman contest — his mind would seriously be blown. Every time he gets “retweeted” by you he tells me about it; I can only imagine how psyched he would be to get this gift package. I would be eager to try his pate maison made in the Sous Vide.

  • Darcie

    I’ve been wanting a sous vide setup since I first read about it a few years ago. I’d use it for meat, eggs, custards, vegetables–basically I want to experiment with all of its potential uses.

    And thanks for all the great giveaways! Since I didn’t win the big PowerBall last night, I’ve got to go for these smaller jackpots :)

  • Donna Pelech

    I have used a DIY sous vide in my kitchen sink for salmon fillet. It was good, but a real sous vide machine would be terrific. There are so many possibilities…

  • Tom

    I would use a Sous Vide Supreme as a magical transformation machine (Does it have any blinking lights? That would be cool! So would science-fiction sound effects! Whirl Whirl shooo Beep Beep!)
    I would Transform tough cuts of meat into meltingly tender morsels of deliciousness.
    I would Transform foods that normally expel moisture into the epitome of juiciness.
    I would transform seafood into velvety chunks of heaven, thus far only achieved with the use of Magical Mermaid Pixie Dust.
    I would Transform eggs into little orbs of edible sunshine.
    I would Transform my Lexan brining container into a “Meat Jacuzzi” – Without the bubbles, of course, but that would be cool too!
    I would Transform herbs and spices into Flavor Bombs of Love, since a little goes a long way and nothing is ever wasted in a closed environment.
    I would Transform myself into a chef that could not possibly overcook food, even if I fall asleep on the couch after drinking too much wine.

  • tyson detzler

    I’d be interested in making bibimbap, but using the water bath to sous vide tougher cuts of meat with traditional bibimbap marinade. then you could sous vide a perfect egg to go on top. it might be interesting to sous vide some kimchi also

  • Teri

    For the last 10 years we have owned our own business, I worked from home and raised our children and my husband ran the business and worked crazy 70+ hour weeks. We decided last spring that it was time for him to take a break, so we sold the business and went back to the work force. Now I am having to adjust to planning and cooking meals after working hours. Something I am NOT used to. Our slow cooker/crock pot is not reliable slow heat source and our money is not what it used to be. So I would love to be able to start some beautiful short ribs or brisket or other lower cost tougher cuts we can afford and make them a beautiful weeknight meal.

  • sandy

    to cook a delicious tzimmes with carrots, sweet potatoes, apricots and short ribs….

  • Michael Massimino

    I have a Frankenvide setup now with a crockpot and a temperature controller and would love to step up to a more reliable setup. My favorite use so far is for chicken thighs, cooked for two hours then blasted with shallow oil in a cast iron pan to crisp the skin. Or pork belly cooked for two days. Or veal breast, duck breast, brisket. Woo! I love sous vide cooking

  • Gabi

    I think it would be fabulous to explore how flavor can saturate a food item in a long cooking period. For instance, saffron with various grains and starches.

  • Madeline

    I would love to try to make a burger with it. Sous vide until its a perfect rare then freezing it and searing it off. I believe its a technique from modernist cuisine. YUM!

  • Michael

    I would love a sous vide machine for many reasons, though for two reasons more than the rest. Firstly I’d love to explore cooking meats/veg enveloped in fats or flavoring liquids. I’m thinking confits or poaching fish in oil, things that my budget and space confines of my apartment kitchen make it harder to do on a large scale. Secondly, slow cooking meats and feeling comfortable leaving something cooking all day when I’m not in to ensure my white shepherd keeps his nose out of things…I could just set up behind our studios closed door. A vacuum sealer wouldn’t be to shabby either, just thinking of how it would streamline my home curing setup gets me all giddy!

  • Jon

    I want to use sous vide to make meats perfectly tender and juicy. Sounds so easy!

  • Lyrical Soul

    My daughter is a budding young chef, and we went to a sous vide demo class, and both fell in love with the technique. After tasting various items, we loved how meats were so tender and juicy – that’s what we’d cook, and eggs of course. For her to actually be able to cook this way, would delight both our geeky hearts! (And we’d love your book, too!)

  • Jason W. Hamner

    I don’t have any pretensions of becoming the next Thomas Keller by simply getting a sous vide machine, but I think it would have a big impact on my home cooking. I’m mainly a weekend “project” type cook… you know, make a two day cassoulet recipe and eat it for a week… and I just don’t get that excited about making a thirty minute chicken breast dish on a weeknight. The result is that when I don’t have weekend leftovers I end up popping in a frozen pizza or calling out for takeout more than I’d care to admit. I think sous vide would make weeknight cooking more interesting for me and get me into making pan sauces and side dishes and generally doing more inventive cooking on a daily basis because any difficulties with the protein would be essentially taken care of.

  • James

    To be able to cook different meats and vegeatbles at the same time, with some level of organization…How else can I recreate the Sokolowski’s buffet that I miss so much?! Sous vide + “Mr T at the Keys” album= My childhood.

  • fat lazy celiac

    Long been inspired to cook this way (also by Nom Nom Paleo), I bought a indoor turkey fryer (by Masterbuilt) with the dual purpose of using it to sous vide. It was amazing for Thanksgiving (turkey cooked in 45 min!) and I’m looking forward to its other uses. (For those of you that don’t win, the Masterbuilt unit is on sale at Amazon.)

  • Ivan

    Well, everything, but I’d love to start with all the different egg textures to compare, the 62º, the 63º, the 64º, the 65º, the 66º (to roll the yolks into sheets). Then fish, steaks, ribs, shanks. I just get so jealous when I listen to the Cooking Issues podcast…

  • Andy Floyd

    I would love to use it at home for all kinds of applications to help me cook and chill food for my family for the week. Roll cut carrots cooked in carrot juice, Shortribs, pork belly, mexican mole etc. I would start to work through more of the modernist cuisine book. There are endless applications.

  • Chad

    Would love to try our hand at some of the techniques I’ve read about using sous vide. Even the my wife’s uncle’s bison would be helped using this method. And the pheasants from these parts in confit perhaps.

  • Chris

    I’d love to cook a pork loin perfectly and prove it doesn’t always have to like eating sawdust congealed with Elmer’s glue.

    I think the sous vide method allows for perfect, even cooking from the center to the edges.

  • Dale

    I had this awesome coho salmon in seattle that was prepared sous vide. Would love to replicate it.

  • Bob

    That short rib recipe looks awesome. I’d like to break my usual habit of braising the short ribs.

  • Jason S

    I cook for and with my wife, who is (1) in the middle of a medical residency with a hellish schedule and (2) a vegetarian. My favorite thing to see is the look in her eye when I do something to elevate simple vegetables. I would love the opportunity to cook veggies while preserving their core freshness.

  • Leafye Pante

    The yogurt sounds fabulous, as does everything else! We eat a lot of yogurt and I would like to try making the yogurt.

  • Tommy Feisel

    Have been doing DIY sous vide for a couple years with decent results, but hard to control the precise temps without something like the sous vide supreme. Soft boiled eggs are one of my favorites, but i also love cooking stuffed hamburgers sous vide style, then finishing them on the grill.

    Would be a perfect addition to my kitchen! =]

  • Andoni

    I am a father, a computer scientist and the self-taught chef of the family. As a lover of science and arts, I love to explore science and apply it to culinary arts. Sous-vide provides that opportunity and I want to achieve this at my home’s kitchen; be surrounded with family and friends to explore the endless possibility of flavors and eventually teach my growing son the lessons I learned. I would like to start this by following the book I have “Under Pressure.”

  • Katie

    I’ve used the “beer cooler hack” a few times and have really enjoyed the results. I would love to win a real sous vide machine though. It would be so convenient to prep things in advance and be able to have food ready and the correct temperature whenever my husband and I get home from work.

  • irene gray

    cos having bought the “modernist cuisine” books i can’t afford the equipment to play :-(

  • Arlene

    I would love to make a proper pate in the sous vide. When I tried to make it in the oven the outside was dry, the inside uncooked.

  • Jason

    I’m interested in trying cooking sous vide in general, but I heard a story a while back about the various properties of eggs cooked at certain temperatures that was especially intriguing.

  • Tom

    I would use this for fish of all kinds! Sous Vide fish is supposed to amazing and I would love to try my hand at making it :)

  • Hollie

    If I won this, I would give it to the love of my life so that he could realize his dream of creating the perfect toothy and umami ramen broth. And I could realize the dream of eating it.

  • Andrew Saatkamp

    Never having had a sous vide machine I guess I would try anything, but especially short ribs or oxtail, I love those dishes. I had a sous vide egg dish at a local restaurant and it was pretty amazing.

  • natale koch

    My girlfriend and I like to throw dinner parties with our friends and their friends. It is a great way to meet new people and teach them cooking fundamentals. The sous vide machine would be a great tool/trick to use. And with TK’s under pressure book, I have alot if ideas.

  • Terry

    I used to sous vide in the lab using our constant temperature baths, but now that I got promoted into management, that option is gone…

  • Phil Allman

    Veg! The unsung hero of sous vide cooking has got to be good carrots with ginger and butter.

  • brad barnett

    I’ve wanted a sous vide device the minute I had the ramen at Momofuku and broke into the perfectly soft cooked egg.

  • John

    I love to expose my kids to cooking, and different geeky ways to cook and to join me in the kitchen. This would be such a treat to be able to introduce them to.

  • Allan

    I’d eat beef ribs all the time if I could make them be that tender. I’m sure my wife would use it to make yogurt. She’s never been satisfied with the results of our home yogurt maker.

    And if I though I would fit in the thing, I’d use it as a sauna bath.

  • Sarah G.

    I’m anxious to use it to cook cheap cuts of meat to tender wonderfulness.

  • Mark

    Ever since seeing Stephen Colbert’s reaction to Nathan Myhrvold’s 72 hour pastrami from Modernist Cuisine–”Oh my God, Oh my god, I don’t need teeth,” I’ve been dying to take a crack at the recipe.

  • William Glynn

    I have always salivated looking at Thomas Keller’s sous vide book, but cannot afford to get even close to that type of setup. I would really like to try some extended cooking recipes like the short ribs listed, but also pork belly or brisket recipes. Brisket in particular is really hit or miss due to it’s tendency to dry out.

    I would also love to try seafood in it as well. Salmon, shellfish, scallops, etc. Now my mind is racing with ideas…

  • Zach Garcia

    Modernist Cuisine at Home is on my xmas list… This would complete my kitchen!

  • Matt Madrid

    slow cooking meat for starters. This is one of my favorite pastimes.. braising, smoking… etc. Eager to try it out with one of these.

  • Chuck

    I would vacuum seal short ribs, put them inside my current sous vide machine, vacuum seal that and put the whole thing inside this sous vide machine. Double sous vide short ribs! That’s next level cooking.

    Honestly, I’d love your book most of all. This is my favorite food site.

    Thanks.

  • Mercedes C

    Wow, it would make the weekly batch of yogurt a lot easier, but the moist, tender meat recipes would be the real fun.

  • Shannon

    I’d get a pork shoulder in there oh-so-fast. I’ve made ‘cheater’ sous vide eggs but would love to make them properly!

  • John

    It is hard to pin down any one use for such a versatile machine. I suppose that is the point though! Having never used sous vide before as a cooking technique, I would be sure to try it out with proteins like short ribs or lamb shanks.

    However, I am really interested in the possibility of perfect custards attainable through the sous vide technique. A silky smooth and velvety creme anglaise would be awesome to turn out time and again. Also, I think it would be really cool to try to make bread puddings (one of my favorite things) in advance and have ready to go at a moment’s notice.

    Finally, I have been trying out my hand at making emulsified sausages. The results are good, but not great. I can only imagine this tool would be supper effective at preventing a broken forcemeat.

    Actually, scratch all that: HEADCHEESE

  • Mike

    Wow. So much easier than a hacked sous vide in a beer cooler, and sucking the air out of a ziploc with a straw. I would use this to take up some of the space in our freezer with cooked ahead meals. I could spend my time cooking ahead on the weekends in the sous vide supreme, and give my wife a head start on delicious weekday meals. Thus saving her some time, since the weekday dinners usually fall to her, and giving our family a bunch of options far superior to the standard supermarket fare. Not to mention simply being able to eat fabulously.

  • Brad

    I live in a small apartment with no exhaust hood and absolutely LOVE salmon. The place stinks for days if I cook on the stove or in the oven. Sous vide? Problem solved.

    Peaches with a few sprigs of thyme. Under pressure seal in the bath the colors blend and are beautiful plated with granola and a nougat-glace’

  • Alan

    After seeing a thanksgiving dinner been done in a sous vide I’ve been eager to use it, but with a yoghurt recipe? SIGN ME UP!!!!!

  • Christy

    Eggs for sure! Sous Vide eggs pretty much changed my life. Or, maybe chicken – the texture is out of this world. …or yougurt? I love the Sous Vide yogurt I have had. I think picking just one item is impossible, so I will just say that Sous Vide has really changed food for me. It opens up the potential of budget food (cheaper cuts of meat, home made yogurt) to be much more extraordinary that it would otherwise be. Not to mention it is a lot of fun to experiment with how things will turn out!

  • Patrick

    I would love the ability to cook tough cuts of meat without sacrificing their flavor.

  • Adam

    I want to try eggs in this thing. I love soft boiled eggs but with kids in the house I’d never be able to get them right.

  • Chris

    My wife and I have been going back and forth the past two weeks on whether or not to get one. Free is a great price and I would love to cook everything and anything in it. Getting the Modernest Cuisine for Christmas (small version) and this would just be awesome

  • Todd

    I’ve been wanting to sous vide steaks for a couple years now, though I havent invested in the proper equipment.

  • Terrie

    All the tougher cuts of meat residing in my freezer. Plus anything else I could think of!

  • Ethan

    Eggs and fish…and basically continuing my desire to provide friends and family with tastes/textures/experiences they have not yet encountered.

  • Sean

    I’d want to use it for perfectly cooking steaks. I always overcook them up on the grill.

  • Tamar Amidon

    I’ld love to turn my Sous Vide cook books into more than just coffee table browsing. I really would love to try all those recipes I just get to look at now.

  • Able Blakley

    I LOVE sous vide cooking! I pre ordered MCAH and when I got it was a little bit saddened by the fact that so much stuff in there was cooked sous vide but I couldn’t afford the devise. Me, not being one to give up easily started researching ways to do this kind of cooking w/o a $800 piece of equipment. I did some salmon in a cooler and it was amazing but I wanted one that maintained temperature and would circulate the water so I could slow cook short ribs and other tough meats. SO I built my own! Out of 3 emersion heaters, and thermocouple, a fish tank pump and a PID controller! It works pretty well but I would really like one that is more reliable and will maintain temperature more accurately. I have done custards, pork chops, all sorts of fish but so far my favorite thing has been being able to get a good thick steak medium rare from top to bottom! I haven’t done yogurt yet but am excited to try!!! Please consider me to win one of your machines I would absolutely love to have one!!

  • James Davies

    I expect this would be great for doing something like duck confit. The slow cooking would render out all the duck fat, then poach the duck in that fat. Afterwards, you collect the fat for other uses, and then put the duck under a broiler or use a torch to crisp up the skin.

    I wonder if you could do a whole duck this way? Obviously you’d have a big air bubble in the cavity, but perhaps you could put a brick on top to keep it down in the water? Would be fun to experiment.

  • Wm

    I would be excited to work out just the right temperature for meats, eggs, etc. The opportunities to see flavor and texture differences with only a degree or two of separation are exciting. This would be great for (continuous) experimentation!

  • KristineB

    I would start with proteins. Try to cook the most tender, moist meats and perfect fish.

  • Tom

    I live in an area that is the culinary wasteland of the US and the only means I have to eat a good meal is either cook it myself or travel over an hour for a decent restaurant. I do have the benefit of many well raised, tasty animals raised locally for reasonable prices though and lots of tree’s, apple, cherry, hickory and oak. All ready to sear and add a smokey flavor to my future Sous Vide’d preperations.

  • Lyndsey

    wow – what couldn’t I do with the Sous Vide….I’d love to have one so that I could find out…I have a freezer full of meat that would benefit from cooking with the Sous Vide…and to make yogurt, that would be so awesome!! and eggs….I’d have to get my own chickens :-)

  • Nick

    I am a chef instructor at a local community college’s culinary arts program. I would like to win so I can bring the art of sous vide cooking to my students, rather than spend an hour or two just talking about it. Thanks!

  • Doug

    I’d love to create some perfectly cooked fish with seasoning in the vacuum bag.

  • Ryan Fiore

    I’d use this machine for everything! Steaks, slow slow cooked ribs or roasts, fish, moist chicken, and many others. I’ve been obsessed with getting a sous vide machine since you started talking about them forever ago :). Sign me up

  • Bill S.

    Yeah, the cooler method was a gateway to serious sous vide cooking. I would love to have this in my kitchen!

  • Andrew

    Sous vide is just the best way to properly cook the local, pastured meat that we favor buying. It maximizes the flavor and tenderness without overcooking. Also nice to take some of the stress out of timing dinner perfectly with a young family. Pull the food out when you’re ready to eat. If your daughter suddenly has to practice violin before dinner, you can just leave it in there an extra 20 minutes.

  • amy

    I would use this constantly to make soft cooked eggs….so perfect and beautiful alone or used in a so many dishes.

  • Ken

    Seriously, that picture of the sous vide short ribs is carbonating my taste buds. That would be the first thing I’d try making!

Trackbacks/Pingbacks