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.

 

 

 

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

  • Jen

    I would love to try this! I’d use it primarily for meats but I’m certain it’s great for so many things.

  • vinpao

    Meat, pretty much any cut of meat.
    So old and never won anything; maybe this time.

  • Brett Stein

    My in-laws (and to a small extent still, my wife) are dining conservatives and rarely depart from the meat/potatoes/processed/chain food. I try at every opportunity to cook for them and change their tastes/opinions. I would LOVE to butter poach lobster in the sous vide supreme and blow their minds. The more weapons I have in the war on food terror the better. Thank you for the opportunity and happy holidays.

  • Jason

    I would love to use one of these for the things I typically braise (often after a good smoking): beef chuck, venison roast, pork shoulder, ribs of all kinds. Even if I don’t win, I may try the cooler method.

  • Chris

    Ever since I saw a demo at our local college, I’ve wanted one. The lamb the chef made was amazing.

  • Duke

    I’m fortunate to have an abundance of pheasant and duck to prepare. I have a few go-to recipes but it is so easy to overcook the leaner meat and I quickly tire of smoked fowl. The sous vide method would open up a lot of options.

  • Pam

    Wow, so many new things to try with this toy! I’m fascinated with the egg results, & the meat benefits are a no brainer but what about things like shrimp & grits? Recipes needing precise temps like melting chocolate? I’m ready to play:)

  • Derrick

    Love the idea of having meats almost entirely cooked to perfection and just having to finish it off on a sear for a quick but amazing weekday dinner.

  • Lene Johansen

    Every year for Yulukkah (Yes, Norwegian-Jewish household. Norwegians don’t do Christmas, they do Jul (pronounced Yule)), I start fresh bacon ribs about 8 p.m. on December 23 (Little Yule Eve) so they are ready just in time for the main event at 4-ish on December 24. Skin side down at 160 F until an hour or two before serving, when I flip the now soft and soggy skin up, turn on the broiler and get tender pieces of pork belly with ribs still on, and crispy pork cracklings on top. I wonder how that would do in a sous vide…
    Serve with fresh pickled cabbage, gravy, pork patties spiced with cream, nutmeg, and ginger, precooked sausages made from same pork mix, lingonberries, prunes, and potatoes. Oh, and akevit and beer…
    OK, now I am hungry.

  • aly

    i know my husband would love this for any cooking of meat products– specifically that short ribs recipe you posted!

  • Bradley

    It would be a great tool for soo many reasons but basically I am always trying to create the perfect dish and with this the possibilites are endless!

  • David Thomas

    I’d like to make the short ribs that my buddy was drooling about the other day.

  • Wayne Sauntry

    So many possibilities however my first would be utilizing it with some goose preparations: i/ leg, neck, crop and heart confit
    ii/ magret of goose breast
    Also a chance to start competing with my brother who has his own sous-
    vide toys

  • Sam

    I’d have to rearrange about 8,000 things in my cabinets to make room for one, but assuming I could do that, I’d be excited to try a few of the recipes from the Eleven Madison Park cookbook that you just can’t regulate with a beer cooler or a barely simmering pot (precisely set egg yolks, multiple-day braises).

  • Bruce

    I would use it all year, but especially in summer to cook wonderful live salmon from here in the Pacific Northwest.

  • Andrew Tseng

    I would love to try to make the 72-hour Short Ribs that people seem to always talk about when talking about sous vide cooking

  • John Cesario

    I would use it to sous vide many things but I would start with a brisket.

  • TW

    I buy my meat (a 1/4 cow and a 1/2 pig) every year from Crown S Ranch, a small, family-owned, biodynamic, grass-fed ranching organization nearby in the Methow Valley of Washington committed to sustainable and humane animal husbandry. When you buy all of a cow you learn to be creative in dealing with the many leaner and tougher, cuts of meat most modern consumers don’t touch. I would love to to have a sous-vide machine to fool to fool around with on these.

  • Kip Robbins

    I’m thinking about starting a food truck in Ohio that’s an homage to El Bulli. This sous vide thing might help with that. And if for some reason that doesn’t work out, I selfishly want to make those short ribs as often as possible.

  • Tracy Milton

    Being a west coast cook, I want to experiment first with scream-worthy melt-in-your-mouth salmon and halibut!

  • Brendan

    The list of things I want to cook with this is way too long but something simple like ribeyes would be the first thing that goes in.

  • Chuck Shaw

    Oh mommy, I would love one of those!!! Great compliment to the smoker I got for my birthday. Pork belly, salmon, charcuterie applications. Sky’s the limit!!!

  • Josh Staiger

    I’ve heard people predicting sous vide may someday be as common as the microwave. I’d love to see what the fuss is about. Would certainly make cooking steaks for 9+ much easier.

  • Brian Breneman

    I have recipes from Alinea and Modernist Cuisine I’m dying to try – this would be the perfect companion to my kitchen.

  • paul

    Short. Ribs. I have a variation with cold smoked buffalo shortribs that turned out amazing just when braised, so I can only imagine the awesomeness when upping it to 48hrs.

  • Joel Milani

    I have a pancetta from Salumi hanging in the basement, and I need to sous vide (feel free to use “Need for Sous Vide” as the title of your next book and/or memoir).

  • Jana

    I don’t know where to begin. Bringing protein to the perfect temperature and then searing on my BGE and cooking vegetables to tender crisp while retaining all the nutrients would just touch the surface. A true advantage for me would be the ability to cook larger amounts on the weekend that merely need finishing during the week for a superb meal. Almost as importantly, a Sous Vide Supreme would allow me to explore another avenue in a cooking adventure that I have been undertaking for several decades.

  • Stephen

    Just got Modernist Cuisine at Home. Perfectly cooked eggs, chicken wings, and hollandaise would be the first recipes to try with it.

  • Joe Meredith

    Wow…this does sound like the ultimate way to make yogurt. But I think I’m more excited by the idea of making many eggs cooked perfectly all at the same time. That would be very cool for entertaining and making something like eggs benedict for a crowd, where the eggs really need to be done just right…

  • Ellen MacCallum

    Steak – the best steak I’ve ever had was in Napa at the Bouchon Bistro. We would love to recreate that dish at home!

  • Jason

    There’s a long list of food, but getting the right temp for a steak followed by a quick sear would be perfection! When I’m not using it for meal prep, I can use it to warm up my son’s bottle to the perfect temp. ;)

  • Susan

    Succulent meats. Those short ribs, for starters, but veal, pork shoulder, turkey breast, brisket… Talk about a hunger-inducing proposition!

  • Perry

    Would love to try Creme Brulee. Already had tried other methods for Short Ribs and they came out okay. Would love to cook something amazing for the family.

  • Joe Baumgartner

    Definitely want to do the short ribs. Had sous vide short ribs in a restaurant in San Francisco — one of the best meals of my life!

  • Tara

    I would love to try salmon and veggies! I know my husband can’t wait to do ribs SV!

  • Holly Ables

    I want to have one of those so my hubby and I can pretend we’re on top chef! :)

  • Matt Solem

    I’ve been cooking seriously for the last year plus (two growing boys to feed) so always looking for the new and different. the big bonus of this would be the whole science experiment angle of this for the kids. they love to cook, and love to experiment and this seems to cover both at once. put meat in the box, wait two days, finish the prep and eat! awesome – thanks for the post!

  • Steve

    I would love do a taste comparison between meats that are BBQd v. sous vide meats (e.g. brisket, tri tip, short ribs, pork shoulder, etc.).

  • Timmie Smith

    I’d be most interested in trying the short ribs, and seeing how a pot roast would fare.

  • Kristin

    I’d be most curious to try it with turkey. But, it’d be great to have for steak which I can never get just right on my stovetop. Plus, the vacuum sealer would be wonderful to have.

  • Ron Brouwer

    Great contest! I’d most like to try this with fish and meats. I’m eager to see if the “uncarmelized” result tastes as good as it looks.

  • Mike

    I would like to use it to pasteurize egg yolks so I can use them as thickeners for sauces without having to worry about making anyone sick. I’d also like to use it to cook steaks and the like.

  • Chris W

    I received Modernist Cuisine at Home book as a gift and I’m pretty much eager to try ALL of the recipes in it with the sous vide supreme. ALL of them.

  • John

    Would like to try one when cooking for a crowd – holding meats at a certain temp. until ready to finish and serve.

  • Erik

    The sous vide supreme would be a great tool to further teach my children about the craft of cooking and sharing meals with loved ones.

  • Beth Thorson

    I would surprise my husband with this! He bought Modernist Cuisine last year, but hasn’t yet invested in a sous vide.

  • David

    I have been obsessed with pork cookery for quite some time now. I REALLY want to try to do porchetta di testa. Incanto seasons the meat with rosemary, lemon, garlic, and chiles. Then they vac the porchetta and bring it to 190F. They then shock it and let it gel for 2 days. I would die to try this method, but I don’t have the equipment to do so!

  • Bill

    I, like many others commenting here, would love using it to elevate the “cheap” cuts of meat to a higher status.

  • Marshall

    I also love eggs in soup and I make slow poached eggs once a month. Now with this baby, that task frees up a lot of time. Fish and ribs would be fantastic as well.

  • MaryB

    I’d love to try it for meats but had not even thought about doing eggs. What an awesome giveaway.

  • Paul C

    Sous Vide beef tongue, sliced and crisped off in a skillet served in a baguette with mayonnaise, srirachi, cilantro, pickled carrot and daikon.

  • Kirk Samuels

    I would love to regularly make Ad Hoc Fried Chicken sous viding the chicken before frying.

  • Frank

    I have always wanted to experiment with sous vide cooking, but have never had the opportunity. Would love meat cooking with the technique, but excited by all the other possibilities!!!

  • Chuck Falzone

    Seems like a great way to do confit. And I recall seeing a sous vide carne adovada recipe on the web somewhere… and loads of other stuff, too.

  • Ben Lambert

    I would use the Sous Vide Supreme to make my life easier. I could cook one time a week and make dinner in a bag for every day of the week. Just come home heat up the machine and pop the bags in the tank. Pop open a beer and relax,

  • Mary

    I think I would actually give it to my brother-in-law, who would make many things and invite us over……

  • Adriana

    Boiled ham, pastrami, egg. Don’t get me started on the range of possibilities…

  • R Valentine

    I want one for a simple reason – sous vide everything imaginable, keep/eat everything that’s good and blow minds at Christmas. That, and I’m still mad I came up goose eggs on the Le Crueset giveaways. winning this would dull that pain.

  • Meg

    Would love to try the beef short ribs mentioned above, or sous vide fried chicken.

  • Jesse

    The hacked together machine my buddy and I made is falling apart! I miss the perfect eggs and the full flavored super tender beef made from the cheapest cuts you can buy!

  • Nicholas L. Hall

    I have plaster-casts of both your boy Bourdain’s face AND Ruth Reichl’s. I’ve point-mapped them into a CAD program, and developed a composite cast. The only thing I need now is an immersion circulator to properly temper the silicone, and then I’ll have my very own, super lifelike Ruth Bourdain mask. Step 3: Profit.

  • Trevor

    So I could put my copy of Keller’s “under Pressure” to much better use!

  • Dan

    Having never tried this before, I would be thrilled to experiment with any and all of the options. The short ribs, though, sound tremendous.

  • Zack

    I’ve got one at work (biology lab) that I see every day, always makes me wish for one on my counter at home! Ohhhh the delicious foods I could concoct!

  • Brian

    I have just started getting into homemade yogurt. Meatloaf sounds awesome and of course those ribs look amazing!

  • Kendall

    Eggs and meat for sure, but I think it could also be useful for making cheese.

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