Are you a Food Network fan? We don’t have cable anymore, but when we did, it was just about the only TV that I watched. When I did get a chance to sit down and enjoy one of my favorite cooking shows, I loved to learn about new techniques and equipment. I was always fascinated by a cooking process the chefs called sous vide. It seemed that anyone who ate food cooked by this method was crazy for the flavor and texture of the dish. I watched eagerly, each time it was used, to try and understand exactly how it worked. Each chef who prepared a dish using the sous vide (say SUE VEED) cookers in the TV kitchens would first vacuum seal the food in a plastic cooking bag and then cook it in a water bath. I didn’t really understand the way those two critical elements of sous vide cooking worked together, until I learned about SousVide Supreme.
When I was in Seattle for IFBC, a couple weeks ago, I had the opportunity to speak with representatives of the SousVide Supreme company, watch their new home cook’s model of the SousVide Supreme sous vide cooker in action, and SWOON for the melt-in-my-mouth beef brisket they were serving from it. From the first taste, I was certain I was eating an incredibly expensive cut of steak or prime rib. No one was more shocked than me to discover that it was brisket. It was moist, tender and rich with deep flavor. I was hooked and couldn’t wait to learn more. Especially since it was the method I had been so curious about, previously.
I learned that in sous vide cooking, the food is vacuum sealed because air is not a consistent conductor of heat. So by removing all the air around the food, a more effective conductor of heat, water, can surround and cook the food. Sous vide cookers allow the temperature of the water to be set and not vary more than 1 degree Fahrenheit throughout the cooking process, even though that cook time may be up to 48 hours! Food is cooked for longer periods of time, at lower, very consitent temperatures. The temperature you cook with is the temperature you want your finished dish to be, for example, a medium rare steak would be cooked at 145 degrees, while a well done steak would be cooked at 160. The long, low cooking time allows food to achieve a premium slow-cooked texture and tenderness, without overcooking. The SousVide Supreme only uses the electricity equivalent of a 60-watt light bulb, to operate; so like your slow cooker, it is not expensive to operate for longer periods of time.
You can make everything from perfectly cooked and tender scrambled eggs in about 20 minutes to succulent, savory roasts over a day or two of perfectly consistent, temperature-stable sous vide cooking. You can infuse oils, roast vegetables, make au gratin potatoes or poach pears. The incredibly delectable possibilities are almost limitless with this easy, trouble-free cooking method that makes you look like a master chef, every single time. I LOVE sous vide cooking and I’m so glad to be learning more about it! It’s as easy as seasoning the food, vacuum-sealing it in a pouch and dropping into the preheated SousVide Supreme. Walk away, live your life and return at the appointed time to nutrient dense and flavorful food that tastes like you slaved over it for hours. Because you’re avoiding the harsh, high temperatures of the stovetop, oven or grill your food will be cooked to its perfect serving temperature and will not overcook. You CAN’T overcook it, because the SousVide Supreme is holding it at the perfect serving temperature with its unparalleled temperature control technology. For you, it’s simply the push of a button. The beautiful SousVide Supreme does the rest. It’s more reliable than immersion circulators and its the world’s first water oven designed specifically for home cooks! Do you need more reasons to try this extraordinary appliance? Here’s an excellent list from the SousVide Supreme website.
Why SousVide Supreme?
- Hands-off, time-saving meal preparation. Just set it and walk away
- Easy and foolproof. Never overcook a meal again. Perfect results, every time.
- Gourmet taste. Capture the full, TRUE flavor of foods
- Saves you money. Tenderizes inexpensive cuts.
- Added nutritional value. Natural juices and nutrients are retained in the food-safe vacuum seal bag.
- Easy clean-up. No messy pots and pans. Just empty and wipe down the interior with a soft cloth.
- Energy-efficient operation. Uses energy equivalent to a 60W light bulb once at target temperature.
- Cool touch housing. Much safer than immersion circulators and the added insulation makes a much more energy efficient appliance.
SousVide Supreme features:
- Holds 20 four ounce portions
- Sleek all-in-one design
- Precise temperature control to 1 degree Fahrenheit (0.5 degrees Celsius)
- Energy efficient engineering
- Quiet operation
- Push button simplicity
- Lid doubles as drip tray for pouch transport
- Universal food pouch rack for easy positioning of cooking pouches
- Counter worthy style in a small footprint (about the size of a bread maker)
So let’s review. It’s easy to operate, saves me time and money and produces more nutritious and better tasting food than any other conventional method. What’s not to love!!???!!!
I’ve developed a delectable new recipe for my own SousVide Supreme. I’m excited to share it with you and get you enthused about sous vide cooking at home, so you can cook along with me! I have so many easy new recipes on the way, just as simple as this delicious Apple Sage Pork Loin. So, toss out all your preconceived ideas about how flavorless pork can be. This recipe will change the way you think about pork, FOREVER! What I love about the dish is that it’s definitely company-worthy, but economical, too. You would be hard pressed to find a juicier, more succulent and tender slice of pork at your favorite restaurants. It’s deeply infused with the fresh flavors of the apple and herbs, mixed with its own savory juices. This recipe made 16 quarter-pound servings at about $1 per serving. You will save so much by eating at home and I’m not even kidding — the food is going to be SOOOO much better! Enjoy the recipe and stay tuned for more!
In the meantime, check out the SousVide Supreme website, like their Facebook page and follow them on Twitter. You won’t want to miss a single recipe, cooking tip or gifting opportunity. You can learn, just like I have been, by reading their blog and watching their YouTube videos. If you can stand to wait that long, you definitely want to add a SousVide Supreme to your Christmas list, too. This one should go right at the top! If you just can’t wait to get going, then you can purchase the SousVide Supreme or the smaller SousVide Supreme Demi and get started creating scrumptious recipes and meals, right away! Your friends and family will rave over the delicious dishes you prepare for them and you’ll add a whole new level of kitchen expertise to your skills.
- 4 - 4.5 lb pork loin roast, boneless
- 1 apple, (Use your favorite sweet, crisp variety.)
- 5 fresh sage leaves
- 1 stem fresh thyme
- 3 Tablespoons butter
- 1 Tablespoon quality sea salt
- 2 - 3 teaspoons ground black pepper
- Fill SousVide Supreme to fill line, with water and set to 160 degrees. (Use a lower temperature if you like your pork more medium or rare.) Put the lid on and allow the SouVide Supreme to heat up while you prep the roast.
- If your pork loin has a thick fat cap, trim most of it away. Some fat, for flavor is always a good idea, but if the fat layer is too thick, it's more difficult for the herbs and seasonings to penetrate it and work through the meat. I always by Tyson Pork Loin Roasts, because they are aleady well-trimmed and I love the quality.)
- Use paper towels to pat all moisture off the surface of the roast. Salt and pepper the roast on all sides, to taste. Press the seasonings into the surface of the meat.
- Fold a at least a 2 or 3 inch cuff in the top of the cook-in vacuum bag.
- Slide the prepped roast into the cuffed bag.
- Core the apple and slice each half (peel on) into 5 or 6 thick slices.
- Arrange the slices along the length of the roast.
- Place the 5 sage leaves, spaced evenly, across the top of the apple slices.
- Cut the butte3 into (3) 1 Tablespoon portions and space them across the top of the apples and sage.
- Lay the thyme stem on top of the butter and apples.
- Unfold the cuff on the bag and smoothing it flat, use the SousVide Supreme vacuum sealer to remove all air from the bag and seal the food inside.
- Place the roast in the preheated SousVide Supreme cooker and close the lid.
- Cook for 31 hours.
- Remove the roast, still sealed in the bag, from the cooker. Let it rest, in the bag, for 10-15 minutes.
- Carefully cut the bag open and pour the drippings that have accumulated inside, into a bowl and set them aside.
- Remove the apple slices and herbs from the roast and discard.
- Slice the roast and serve with your favorite sides. The drippings make a fabulous gravy!
Have you ever tried the sous vide cooking method? What did you make or what would you love to try?