Tag Archives: Sous Vide Supreme

Smoked Brisket Sous Vide: Wow wow wee waa!

Smoked brisket sous vide is splendid. Delicate. Fragrant. Juicy. Flavorful. It delivers everything that you could ask of a brisket.

It’s all about the sear, about the sear

We cooked this beef filet sous vide and served it with sautéed mushrooms and roasted asparagus. It blew our minds. It was mind blowing.

Scallops Sous Vide in a Bacon Leek Sauce

Forgive us for bragging, but we killed last night’s dinner. We made scallops sous vide in a bacon leek sauce. It was the stuff of dreams.

If you think you can make a pork chop tastier than this one, then you’re dumb

We know that it is impossible to prepare a pork chop which is more tender, more succulent or more flavorful than a pork chop made sous vide.

Holy not guacamole: it’s avocado and shrimp salad

Avocado is green gold. Everyone knows it tastes great in guacamole. But if you only eat avocado in guacamole, that’s like only eating beef in meatballs. Sure, we love meatballs. But, only a world-class moron limits himself when there is a world of hamburgers, brisket and T-bone steak waiting to be enjoyed. We stick sliced […]

A life without lamb is no kind of life

Growing up, we never ate lamb. Our family harbored no prejudice toward it. We lived in the Midwest. Beef and pork dominated the domain of red meat and left little room for interlopers. What we were blind to then but know now is that we endured a deprived childhood. Oh yes, we thought we were […]

We could eat seared scallops every night. And, we just might.

Ever read Catcher in the Rye? If so, you know about that metaphoric “gold ring.” Well, for a long while, ours was a perfectly prepared scallop. It’s so delicate and plump and sweet—so flawless. We use that word—flawless—because cooking a scallop demands precision. The difference between succulence and rubber is, maybe, fifteen seconds. We tried […]

We ate Wagyu Rib Cap. It’s otherworldly.

We recently returned from a trip to Joshua Tree National Park. It’s stunning. Across the arid landscape, gnarly formations of granite erupt from the ground and climb skyward. It looks like another planet, maybe the surface of Mars, certainly not Earth. Joshua Tree’s scenery has long inspired reflection and imagination. We couldn’t help but contemplate […]

Even you can prepare a delectably poached egg

Long have we put the poached egg on a pedestal. We saw it as fine art and those preparing it as skilled artists. The process of making a well poached egg seemed intricate and labor intensive. It was something to savor while dining out but not to replicate at home. That was then. We have […]

Sous Vide Supreme

Small kitchen appliances bring us great joy. Recently, we got a Sous Vide Supreme and find ourselves using it more than anything else but the coffee maker. The Sous Vide Supreme empowers us amateur chefs to cook meat precisely. We’ve made tender salmon and juicy chicken breast. We’ve prepared melt-in-your-mouth scallops. And, we cooked a […]

The secret to medium-rare perfection: the Sous Vide Supreme

We quite enjoy Top Chef. It’s wholesome, fun reality television. We like the competition. The food intrigues us. Tom Colicchio is just the right amount of curmudgeon. And, boy, do the chefs employ some zany techniques. Recently, while catching up on a past season, we witnessed one chef prepare the most deliciously perfect steak. It […]