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!”

  • Katherine

    About 10 years ago, I had a misoyaki butterfish dish that was so far outside anything I’ve ever tasted that I ended up asking how it was prepared. The chef (bless his heart) came out and explained that he was using a sous vide machine to force the flavour deep into the flesh of the fish without harming the texture. It’s been a long time…but I still remember the taste like it was just yesterday. I’ve never been able to afford a sous vide machine but if I won, that’d be what I’d attempt to recreate and to introduce my kids to that very wonderful flavour.

  • Dan

    Wow. My wife and I are “discussing” buying one of these as a family Christmas gift.
    I have wanted to add a sous vide cooker to our kitchen for over a year now but I cannot explain that this is not merely “cooking in water.” I try to say that this is is not equivalent to the slow cooker either.
    My arguments have been unpersuasive to say the least.
    It is impossible to show this off without the machine.
    Please help.

  • Cait

    Beef!! I want to buy 1/2 a cow from a farmer friend but don’t want to default to a braise or grilling. And yogurt from fresh milk without having to babysit the stove.

  • Genevieve

    We just bought an immersion circulator for our friends’ wedding present….and are beginning to think that one sous vide device in a circle of friends is not enough….how can we throw the large scale sous vide dinner parties we’re imagining without at least another machine?

  • Jon

    Lamb shanks, beef shanks, pork belly, roasts of all sorts finished with a quick sear, eggs… Is there really any point that a person can stop listing the possibilities?

  • Bart

    Why do I want to cook with a SVS? So I have an excuse to play with a blowtorch, of course! And perfect custards.

  • Brian Elsbernd

    At Alinea, I had a steak dish that chef had adapted for sous vide from an Escoffier recipe. While I doubt I could replicate it, it made me want to try to do so. Best bit of beef I ever had.

  • Joe

    To cook eggs for my huevos rancheros, for pork belly and for perfectly cooked salmon.

  • Jen

    I prepare a lot of eggs and fish and would love to experiment with sous vide cooking – I love trying new cooking techniques. My fiancee and father tease me a lot because they say just when I’ve got some method/technique or recipe down pat I move on to a new project and they never see their favorites again (I’m working on that….). What food enthusiast would ever turn down a new cooking method/gadget?

  • Steve

    I was thinking pork belly first, then steaks. But after seeing those short ribs I am pretty sure that will be the first thing I use it for.

  • Adam

    I tend to work long hours during the week leaving me to do quick and simple dishes. The weekends are when I have time to really enjoy cooking and doing a lot of fun, new techniques and methods. I would love to use this on the weekends or even time it to come home to perfectly cooked proteins that I can whip up sides with. Where I live I have access to a lot of cuts of pork and beef that do not normally get to the normal market. First time I would cook pork belly with herbs and a splash of cider vinegar and a duck breast. Love learning new techniques and sous vide is something I have not had a chance to do.

  • Eric

    A SVS would be a great excuse to cook even more dinners for friends, and also try and sous vide some turkey legs for next thanksgiving

  • Matt Beyer

    I’m interested to try sous vide with traditional BBQ. I wonder how the combination of precise low temperature cooking plus wood smoker will improve my pork butt, ribs and the rest. I would really like to dial up a repeatable recipe that doesn’t require a lot of smoker tending, but still hits that juicy, succulent spot every time!

  • BIGB

    My wife and I both work, so I would use it to get meals started so I could finish them quickly when I got home. The posibilites are endless.
    Thanks Michael for all of your good works.

  • mel

    fish would be my #1 eggs #2 I have been doing the hillbilly stovetop method for three years & would really love a precise machine.

  • Mark Riccardelli

    i’ve been interested in playing around with sous vide stuff since my days working for a company that Richard Blais worked for. He was doing sous vide stuff before just about anyone in Atlanta was even attempting it. I’d love to have time to experiment and learn the techniques behind it, since it seems to be a chunk of the direction that the industry is going into.

  • Aaron

    I’d love to be able to braise year round without having to have a burner or the oven heating up the house in the middle of August, so short ribs, brisket, pork, and lamb shanks would top the list. Following up on that, fish and eggs (ironically so we can eat a bit less of the previous items).

  • Linton Taylor

    Ribs, pork belly and egg’s … Would hit the ground running with them

  • Marc

    How about a SV haiku:

    Sous Vide in my home
    Perfectly cooked, every time
    Impress wife and kids!

  • Lora in Louisville

    Short Ribs, as a surprise to my husband who has had the “lock” on short rib chef at the Fort Smith, LOL. The next items would be all experimental based on tons of research!!!! Thanks!

  • Michael Russell

    Love all the possibilities! Especially the fact that you can take something so pedestrian as a carrot and bring it to the next level. Perfect texture! No loss of flavor! In fact juice another carrot and cook it in its self! Endless ideas, lightly pickled artichokes, braised celery, poached apples, perfectly crip endives… I could go on and on, oh ya! Mustn’t forget all the possibilities with meat!

  • M E Jackson

    So here’s the thing: we raise Icelandic Sheep and Scottish Highlands on pasture (including keeping more intact males than we need). Best tasting meat you will ever have, BUT not always the most tender. Fortunately for us, our teeth are still in good shape. But I can imagine that taste and sous vide tenderness for cuts that only make the slow cooker now!

  • chad

    Sous-Vide! The next step in what my wife calls “Adventure Cooking” – and it all started with “Charcuterie”

  • Katie

    Seriously want to make those ribs you just posted above! And a mess of other things!

  • Bob Yoon

    I especially want to try all the egg recipes I’ve been reading about. Plus, I’d love to see if it can be a great tool for my Jewish Sabbath observant friends especially when it comes to Saturday lunch.

  • Rob Braide

    I’m opening a commercial kitchen in Montreal (its first) and the technique is one I would like to learn in advance as I will offer a sous vide station. Thanks!

  • chris scott

    This would be a fun way to teach my daughter about the molecular properties of fruits and vegetables, and how to infuse flavors via pressure. She loves food science and I can see us doing this for a long time. Who knows, this could be the beginning of a young chef or food scientist. Keeping fingers crossed.

  • Russell M.

    I was a professional cook/chef for 14 years and never got to experiment with one of these! I still love cooking and would love the chance to advance my home cooking to the next level, thanks!

  • Beth

    I’ve been using the McGyver sous vide method (ziplock bags and water brought to temp in an igloo cooler) before searing off steaks on the grill for a couple of years now. The results are passable but I can only imagine the possibilities with a real sous vide machine!

  • sheiladeedee

    All the braises… and all the waterbath things! I love savory custards and that would be the first thing I’d try.

  • Maureen Sanchez

    oh the things I’d love to try — from infusing fresh black or white truffles into poached eggs … seeing what happens to chicken, cooking in its marinade, fish — it’s a foodie’s crock pot. I won’t allow one of those things in my home (crock pot) but this … this would be a welcome addition that would be welcome to take as much space as it likes. Would love to see what happens with a little smoke added to the sous vide before sealing? Could I smoke my own fish? The possibilities are endless. And, as excited as I would be, my husband would likely be even MORE excited to try different approaches to familiar techniques!

  • LB

    Our family is newly raising free range chickens. The eggs are so perfect, with bright yellow yolks. I would love to sous vide them for our holiday breakfast!

  • Jason L

    My five- and six-year-old both love fish and they both love cooking with Daddy in the kitchen. That should be enough of an excuse for me to get a sous vide machine for Christmas.

  • bob brazell

    To compress and slowly cook an Amarillo Hop brine into cucumber to make the perfect Hop Pickles

  • joe

    use it to finally try the majoirty of things in the TK Under Pressure book and also, sous vide porchetta.

  • Matt Hartings

    I teach a chemistry of cooking class at American University in Washington DC. This is a chemistry class for non-science majors at our university. So far, there has been fantastic student response to this course.
    I would use the Sous Vide Supreme in the laboratory section of my class. I do a lot of lectures on protein unfolding and aggregation (cooking steaks vs roasts and cooking eggs). I would use the Sous Vide Supreme in the laboratory section of my class. The students would be able to experiment on different temperatures for setting eggs. They would, through experience, observe differences in cooking steaks and roasts (especially in respect to learning about myosin/actin/and collagen).
    The best part about this class is that the students get to eat their lab experiments. I would love for them to experience, first hand, the power of cooking sous vide.

  • Chuck McLean

    Your first recipe anticipates what I want to make. I had sous vide short ribs on the chef’s tasting menu at Gordon Ramsey’s London, and I want desperately to be able to make them whenever I want to!

  • Bob Lloyd

    What a great technique to experiment with and finishing food on the Big Green Egg

  • Brad Gillis

    I am excited to compress fruit for my twin daughters, and to make 4hr short ribs for the family.

  • Kary S

    I’d love to be able to play around making different desserts and of course experimenting with eggs.

  • GJ

    I’d start with an Indian spice rubbed skirt steak and then probably spend months perfecting the perfect pâté. Fabulous fresh yogurt would simply be the icing on the temperature stabilized cake!

  • rem

    There are endless recipes that I’d like to try with the SVS, but I think my first recipe will be Modernist Cuisine’s hamburger. Sous Vide the patty and then quickly deep fry it to get the look of “char.”

  • JD

    My sister gave me Modernist Cuisine at Home last month for my birthday and I need a Sous Vide Supreme to try out all the recipes! Eggs for sure but I’d score so many points doing Creme Brulee for my girlfriend.

  • J Cherwinski

    Steak, Pork Belly, and Confit. I have not been able to convince myself the cost is worth it yet but I am very intrigued by the process.

  • Chris H

    I am a cook, living in a small apt. I’d be able to impress so many people with this tool in ways that I can’t currently.

  • Steve Hoffman

    Would love to make my way through Modernist Cuisine sous vide recipes (and maybe even blog that as I go), but seeing the short rib recipe above, I think I would have to start with that the second the machine is unboxed.

  • Connor

    Short ribs, ribs, Coq AU Vin, pork/lamb shanks… any and every braised dish will instantly become 1000x better with this machine.

  • Jordan

    I recently purchased “Modernist Cuisine at Home” and I am dying to make everything that needs to be sous-vide. Moreso, I am also anxious to see what effect different temperatures have on different pieces of food.

  • Hayden

    Making life easier to have easy dinner ready after our daughter is born in January.

  • Clay

    Wow. That homemade yogurt seems like a FABULOUS use. And, since my wife is medically severely restricted on the animal-protein front, making her no-more-than-once-a-week chicken reeeeeeeeally tender would be a total husband-points win.

  • Sharon

    I just love to try new ways of cooking, especially ones that I’ll be the first to try among my peers. It’s my goal to have my two year old be even more of a gourmand than he already is!

  • Raymond Richmond

    Confit duck, eggs, and perfectly cooked meat with the convenience and safety of a crock pot.

  • j

    The other night I had a strip steak that was cooked in one (I think it was “browned” first). It was perfection and the host was able to enjoy time with his guests rather than being around the stove.

  • Geoff

    I have been wanting one for a while to make perfectly cooked steaks, and shortribs sound delicious!

  • Michael Ramella

    Would LOVE to own this system! I just got Modernist Cuisine at Home for a birthday present and this seems like a likely next purchase anyways. I got Ruhlman’s Twenty for christmas last year, so you can either keep it and give it to someone else, or I certainly have a family member I can gift it to! Thanks! Love your Twitter feed!

  • Chip

    Eggs, short ribs, steak. I am especially interested in using this when I’m hosting a party or family holidays when I want to be with my guest and have flexibility regarding the timing of serving dinner.

  • Tom

    For Christmas, I am planning on doing your butter poached shrimp and grits for an early course. I would drop a sous vide egg right on top. If that’s wrong, I don’t want to be right!

  • Barb

    Rack of lamb. I faked it once using a cooler and it was good, bet it would be great (and easier) with this.

  • Andy Hill

    Dying to try making those short ribs, or some other beef with one of these!

Trackbacks/Pingbacks