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
- Give the ribs a generous seasoning of salt and pepper
- 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).
- Sous vide the ribs at 140˚F/60˚C for 48 hours, give or take.
- 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.
- 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.
- 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!)
- 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.)
- 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.
- Stir in the yogurt with the live culture, thoroughly.
- 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.)
- Allow to cool then refrigerate.
Soft-Boiled Sous Vide Eggs
- 1 egg per person
- Sous vide at 144.5˚F/62.5˚C for 45 to 60 minutes.
- 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:
- OpenSky Favorites
- Big-Ticket Items
- Small-Ticket Items
- Cookbook picks of 2012
- My Books
- Dalton-Ruhlman Products
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner Ruhlman. All rights reserved.
Beautiful runny eggs!
Meat meat and more meat. The perfect medium rare steak is amazing to eat. the problem is how do you get that steak medium rare throughout? Grill? Cast iron pan? Pan & oven? Proper meat temperature before cooking? Too many variables. You wind up with medium rare in the very middle and god knows what else throughout the rest of the steak. Sous Vide; can't over cook. perfectly medium rare and a little sear with some clarified butter in my mineral pan to finish it off. goooood! Did I win?
I can't even imagine how great it would be to have one to cook proteins to the exact temp desired. Would be like having a sous chef.
Tend to browse cookbooks just for fun. So many new recipes would be opened up with this capability. Specifically a whole chapter in "Cooking for Geeks." Modernist Cuisine and ChefSteps are also on the cooking bucket list.
I am eager to use the sous vide to make everything. I will quite literally go on an entirely 100% sous vide diet if I win.
I would use it to cook the tougher cuts of meat from deer.
Eggs would be awesome, but for me, it's all about the meat. I've been doing lamb chops in a ziploc in a cooler full of warm water for a while, and this would take it over the top!
For the perfect "poached" egg. Also I'd like to experiment with vacuum infusion using the sealer.
Eggs are first cooked to that perfect jellylike consistency using the sous vide machine, then coated with panko and quickly fried. Serve it on a frisee salad with lardons. Would also be eager to try duck conft too.
After months of rigging my own sous vide setup to get perfectly tender cuts of meat, I'd love the convenience of a proper setup. I bet it would make duck confit wonderfully convenient too.
I would like to do a 2-inch-thick ribeye. Put a sear on the outside and then seal it up and put it in the water bath for many, many hours.
I would make all kinds of different taco meat. Maybe some shredded beef in guajillo sauce (carne deshebrada en salsa roja).
My husband would FREAK if he got one of these for Xmas... He loves cooking any type of protein, and this would be the ultimate culinary "toy" for him to experiment with. I would venture to guess we would not have grilled meats for some time if we had a sous vide machine!
I love Nom Nom Paleo, and have been dying to try her recipes, especially for grass-fed beef tongue and cheek! Also those soft-cooked eggs.
I'm most eager to use it for eggs- yummy silky delicious runny yolks!
I'd love a soft-boiled egg. I'd also love a free copy of Twenty.
I would use it to entertain. It would be awesome to have everything ready in the morning only to have to grill the proteins and you're done.
This displaced Texan wants to try sous vide brisket. And steak. Oh my!
There are a ton of modernist cuisine dishes I want to try. Plus the whole eggs thing...
I've been wanting one for a while. I'm trying to make more homed cooked meals and this would help get food on the table quicker. Nom Nom Paleo is an inspiration for me as well.
i want to sousvide steaks.
I want to use it everyday. This is not a technique that should be reserved for occasional use. Sous vide should be a common as a microwave (maybe supplant some microwave usage).
Mmmmm. Homemade yogurt. You don't need a fancy sous vide machine to make it - my wife makes it now using an electric heating blanket - but it would be fun.
Sous vide!
sous vide short ribs sound amazing
soft boiled eggs!
Eggs! Eggs! and more Eggs! Plus that short rib recipe sounds good too...Would love to experiment with everything!
Meat and eggs, what else is there?
Just one use? You're kidding right? Soft boiled eggs, perfectly cooked custard, short ribs, chicken thighs, easily overcooked pieces like pork tenderloin and chicken breast!? I'll try it all.
I'd really enjoy having a Sous Vide unit so that I could try making a wide variety of recipes using this technique.
To be able to offer another kick ass cooking method off of our Food Truck!
Magical steaks with perfect pinkish-red interiors and a hairline of char.
Sous vide leg of lamb cooked through to rare. Finished on a blazing hot charcoal grill.
I would love to make homemade yogurt.
I have been making homemade pastrami recently out of chuck flap and would love to try finishing the meat sous vide after it has been smoked to perfection!
i think the much smaller list is what wouldn't i use it for,
i'm a culinary school student and i'm always looking to try new methods and recipes. i'd be excited to make perfectly cooked meats, eggs, and items for desserts. those short ribs look amazing, i'd probably start with something like that.
I quite enjoy the Momofuku cookbook and there a some recipes that I would like to tackle with the sous vide machine.
Perfect steaks! I cook for a finicky eater so I always have to err on the side of overcooked on her steaks and I inevitably overcook mine in the process.
My wife and I have enjoyed the sous vide cooking method a few times at home using a well insulated cooler. The cooler has been a fun way to sous vide; however, we would be able to really enjoy it and do it more often with the proper equipment!
I would love to just play around with it. Cook meat, fish, eggs, whatever. I'm ready to go crazy.
The main reason I would want to own a sous vide machine is the ability to plan ahead our weekday meals. We both work and we have a 14 month old son and we make a point to try and sit down for a family meal, that we cook, every night during the week. Being able to cook ahead with a sous vide machine would give us another tool to make our home cooked family meal each night.
Pork belly and veggies infused with wondrful herbs.
I raise my own chicken, pork and goat.......in the SUBURBS! I could use this for endless possibilities. My flock lays over a dozen eggs a day so we are always looking for new egg preparations. I could make goat milk yogurt...mmmmmm. Slow cooked goat in butter and herbs...mmmmmm. Pork ribs....mmmmmmmm.
Wow...the possibilities are...endless!
Short Ribs. Eggs. Flat iron. Eggs again. Short Ribs again. Rinse and repeat.
Up here in the Alaskan interior we have plenty of moose meat. I haven't developed a taste for it because it's so tough. I'm willing to bet if prepared sous vide I'd have to lay in an additional freezer.
The short answer is that I want to use it to time shift food production!!
It's exciting to realize that, for all of the innovation coming out of Modernist Cuisine and the various 3 Michelin star restaurants, there are still new processes to invent and flavors to achieve using these devices!
Most recently, we've been experimenting with a cooking style that involves smoking and waterbaths, combined with a range of escabeche.
Here's an example of a breakfast yesterday that used smoking, along with 2 different water bath techniques and a pickle:
http://santafesmoke.blogspot.com/
Our current issue is that the circulator gets used on projects that often take several days and we need a second bath to do smaller/shorter run projects like fruits, vegetables and seafood or second meat projects that should really cook at different temperatures/liquid.
On a side note, Michael, we're big fans of your blog and books and that the blog seems to be becoming more conversational. Love it. You teach us and challenge us to cook better every day. What a gift! Thank you.
Omelettes. When there's a crowd, much easier than making various guests wait while I figure out why the pan is too hot/cold/on fire.
I'd use it to make eggs! To get the perfect yolk for a bowl of homemade ramen would be AMAZING.
I want a sous vide primarily for the added convenience factor for what I already cook. I love Le Creuset french ovens for braises and stews, but they're heavy and difficult to handle in the sink at clean-up time. I like the idea of doing the whole thing in a plastic bag.
I would have said meat - any meat - however, the idea of yogurt is intriguing.
I've been reading so many recipes I want to try for steak, tough cuts of meat, fish, and eggs that are cooked using a sous vide machine. They're an expensive piece of equipment though. Fingers crossed!
I've dome some basic, pseudo sous vide a few times; pork belly, duck, and short ribs have all come out decently fro a pot of barely simmering water in a zip top that I've sucked all the air out of. I'd love a chance to do it for real!
It's the precise temperature control that's really exciting to me. I've done a little sous-vide style cooking using a vacuum sealer and a stock pot with a digital thermometer to monitor the water temp., but it's very difficult to maintain a specific temperature this way, especially for more than a few hours. I'd love to try short ribs, brisket, and other tough cuts that take long sous-vide times. I also have Thomas Keller's "Under Pressure," but have not been able to complete an entire recipe because of equipment constraints. I've used many of the techniques and ingredients in the book, but I'd love to be able follow all the steps of one recipe. Now if I could just get my hands on a chamber vacuum sealer!
I want to win because I have about a quarter of a berkshire hog (including the ribs, cheek, and belly) sitting in my freezer, and five hungry kids that love everything from beef wellington to chicken quenelles, and I haven't been able to make them something sous vide yet. Pork belly sous vide? *swoon*
I had two turkeys this year. Roasted one, braised the other. What I really wanted to do was butcher the turkey, brine in a Guaillo Panela mix, and Sous Vide the pieces before frying them in a cast iron skillet. The brine works but I want to crisp the exterior while the meat is evenly cooked from the sous vide.
Anything and everything! I've seen the sous vide method applied to a range of fruits, veggies, and proteins cooked to perfection (and enhancing flavor or introducing a new texture). It would be a shame to limit sous vide to just protein.
I would use it to make beef short ribs of course, and lamb shanks. Then ice cream and yogurt.
i would love to have one to cook tough game meat.
Being a working student with roommates, it's hard to whip up quality meals on such time constraints. It's even harder to convince them that's it's "alright" to leave the oven on for 4+ hours as our oxtail slowly braises away while we're running back and forth between academic buildings. Being able to work with exact temperatures would take away my worries about timing (and my apartment burning down). I'd love to cook some beautiful pieces of fish sous vide with simply prepared vegetables for my roommates and girlfriend.
I love poached fish but it is really difficult to get the cooking liquid to the right temperature to not overcook the fish. I would imagine sous vide to be an excellent way to prepare seafood without harming the texture or overcooking.
I'd use it to make tough meats tender!
It would transform the way I cook meat. No more struggling to hit the perfect level of done-ness!
For me I think the biggest allure is beef preperation. Sous vide steaks are something that look like they would be amazing. Also to be able to sous vide cuts of beef that typically need braising or pressure cooking would be phenomenal. Also I love sous vide salmon (I just do it it a pot of hot water). The texture is amazing.
Chicken, fish, beef, eggs, vegetables...you name it!
Those beef short ribs are reason enough! I love short ribs and those have to be the most beautiful I've seen. Now, I just have to taste them.....
I've been dying to try 72-hour short ribs. Or any tough meat cooked for days yet staying medium rare, almost like magic.
I want to use it for learning and sharing. If I can learn to use this machine well, and share the results, maybe I can help spread the idea that cooking for yourself is one of the best ways to stay healthy.
And I want to try a sous vide pork loin.
I got to cook at work and this would be a good starting point to get to cook sous vide at home.
After using SV extensively at my last job, I've been ruined to all other forms of cooking. I'd find a way to sneak 62C eggs into every meal of the day.
I never even thought of using a sous vide machine for making yogurt. Awesome idea!
The soft-cooked egg sounds fabulous but I would probably experiment with all kinds of things. The yogurt idea sounds great too!
I would love making sous vide eggs. I tried one a long time ago and reminded me of huevos tibios, soft boiled eggs that my mother used to make. Thank you for the giveaway!
It sounds like it would be an awesome way to do a lot of meal prep at once. Do short ribs, freeze, take out just enough for me and my husband on the day of and finish. Voila!
Steak is the protein I have most trouble with getting right. My wife loves the pink inside and I would love to deliver that to her EVERY time instead of about 1/4.
Are you kidding me? I would love to learn a new technique and be able to bring a little of the restaurant kitchen into my home. How lovely! Plus, I'd love to make my own yogurt as I know it's super easy and economical to do.
I'm most eager to use it for.... vegetables! Fish would be a close second. Pork and beef are great sous vide, but I feel like the importance/usefulness for it's use on vegetables isn't talked about as much. Perfect, intensely flavored vegetables to be used on their own, pureed into a soup or for ravioli fillings... mmmmm
Thick cut steaks...confit...and those awesome looking short ribs!
I think ribs and eggs are the two things I'd try cooking sous vide first. Ribs, to create the sublime out of a tough and difficult piece of meat, and eggs, to see how perfect I can make them.
Everything sous vide sounds so fabulous. I don't honestly know what I want to cook but I can't wait to try it. Plus I didn't win the lotto so I need to win something to make up for it. JK
I want to try some of the Salmon recipes on the Sous Vide site to see if I can finally find some seafood my wife will enjoy.
sounds like sous vide is the original turn it on and forget it....Would love to be able to cook short ribs or a brisket knowing that it is going to turn out perfectly. So many possibilities....just saying!
I would be interested to experiment with the cooking and texture of pasta.
I love, love, love the idea of trying that short ribs recipe. Plus I'll enjoy correcting friends who think the machine is a deep fryer.
Dinner Parties!
Tender spring asparagus cooked in butter, with a sous vide rosemary lamb shank!
Custards, formed meat cylinders, and vegetables. Vegetables are amazing cooked sous vide. And LONG cooked meats, like 72 hr shortribs prepared medium rare.
I would probably start with scallops, then move my way on to chicken then steaks! I have only had a sous vide egg once in my life and I didn't want that moment to end!
From what understand sous vide is an amazing way to help simplify a dinner party. Holding any amount of protein at a given temp would give me the time to focus on the smaller details or even mingle more with guests!.
Fish and eggs. Always and forever.
I'm actually interested in making healthy frozen meals for our busy household.
Short Ribs! Short Ribs! Short Ribs!
I would not know what I would use it for yet. It sure would be fun and nice to play with. as a busy mom this sounds better than a Crock pot!!! and the book would be even better !! I just have to figure out how to afford the food now 🙁
Steak and eggs. I mean, lots and lots of other delicious stuff, but lots and lots of steak and eggs!
There are too many delicious things I want to sous vide after reading Modernist at Home!!
I would love to use it for yogurt. I make it with the bread proof setting of my oven right now, but it can be a pain if I need to use the oven for something else and the yogurt still has 8 hours to go!
I would like to experiment with this.
As a semi-professional in the kitchen and a full time enthusiast, sous vide is just one of the coolest techniques that I ever took out of a professional kitchen. You can be as simple or complex as you want, and product almost always seems to come out better. It's a total luxury and I would love to be able to mess around at home with techniques.
I am looking to use sous vide for the first time. As a chef for over 24 years I have never had the pleasure of using one. I have read many books and articles about sous vide and I find the technique to be very intrueging. I would probably start with a perfectly cooked egg. and then move on to meat. As short ribs are one of my favourites I would try that. Lamb would also be something I would be interested in as well and that recipe for yogurt looks fun too. I'm thinking I would sous vide probably just about anything!
Honestly, I would be excited to use it for anything. I have never tried sous vide, so it would be a treat.
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.
Controlled low temperature alcohol infusions.
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 🙂
I've wanted one since learning about them - eggs, meats, can't wait!
I am very anxious to cook a prime rib with a SV supreme!
Duck confit
Perfect pastry cream.
SHORT RIBS!!!! I would be wife of the year! Powerful!
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...
I want to make Dave Arnold's cheeseburger!
In search of the PERFECT soft-boiled egg!
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.
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
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.
to cook a delicious tzimmes with carrots, sweet potatoes, apricots and short ribs....
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
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.
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!
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!
I want to use sous vide to make meats perfectly tender and juicy. Sounds so easy!
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!)
Perfect pot roast.
All my friends have one.
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.
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.
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.)
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...
I'd elevate cheap cuts of meat with it. A 48 hour brisket would be amazing!
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.
I would love to try many of the sous vide bbq recipes in Modernist Cuisine and the like. I'd also love to make shortrib pastrami.
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.
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.
I had this awesome coho salmon in seattle that was prepared sous vide. Would love to replicate it.
That short rib recipe looks awesome. I'd like to break my usual habit of braising the short ribs.
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.
The yogurt sounds fabulous, as does everything else! We eat a lot of yogurt and I would like to try making the yogurt.
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! =]
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."
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.
cos having bought the "modernist cuisine" books i can't afford the equipment to play 🙁
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.
I'm eager to try out the sous vide short ribs.
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.
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 🙂
This is the ONLY way to cook carrots. So tender and tasty.
Sous Vide eggs at the various temps for sure!
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.
i'd like to sous vide various fish...
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.
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.
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...
Veg! The unsung hero of sous vide cooking has got to be good carrots with ginger and butter.
I've wanted a sous vide device the minute I had the ramen at Momofuku and broke into the perfectly soft cooked egg.
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.
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.
I'm anxious to use it to cook cheap cuts of meat to tender wonderfulness.
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.
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...
sous vide short ribs at home !!!! (not to mention briskit and pork loin)..
Modernist Cuisine at Home is on my xmas list... This would complete my kitchen!
slow cooking meat for starters. This is one of my favorite pastimes.. braising, smoking... etc. Eager to try it out with one of these.
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.
Always looking to try something new in the kitchen.
Wow, it would make the weekly batch of yogurt a lot easier, but the moist, tender meat recipes would be the real fun.
Boeuf bourguignon in a bag.
short ribs
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!
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
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.
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'
Would be a great addition to my kitchen !
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!!!!!
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!
I would love the ability to cook tough cuts of meat without sacrificing their flavor.
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.
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
I've been wanting to sous vide steaks for a couple years now, though I havent invested in the proper equipment.
All the tougher cuts of meat residing in my freezer. Plus anything else I could think of!
Eggs and fish...and basically continuing my desire to provide friends and family with tastes/textures/experiences they have not yet encountered.
There are so many recipes in Modernist Cuisine ( and 'at Home') that I'd love to play with...
I'd want to use it for perfectly cooking steaks. I always overcook them up on the grill.
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.
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!!
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.
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!
I want to get meat to a perfect temperature, always
I would start with proteins. Try to cook the most tender, moist meats and perfect fish.
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.
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 🙂
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!
Tired of the beer cooler hack...would love the real thing:)
I'd love to create some perfectly cooked fish with seasoning in the vacuum bag.
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
I'd make duck confit, carrots, and short ribs,
Yeah, the cooler method was a gateway to serious sous vide cooking. I would love to have this in my kitchen!
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.
Venison, venison, and still more venison.
I would use this constantly to make soft cooked eggs....so perfect and beautiful alone or used in a so many dishes.
Seriously, that picture of the sous vide short ribs is carbonating my taste buds. That would be the first thing I'd try making!
Dying to make a slow cooked pork belly
That picture of the ribs Donna took is more than enough reason for me!
I would love to try this! I'd use it primarily for meats but I'm certain it's great for so many things.
Meat, pretty much any cut of meat.
So old and never won anything; maybe this time.
it's all about the meat: Leg of lamb baby!
I want a sous vide in my kitchen so I can try more Ruhlman recipes.
Oooh!! I live on Cape Cod so I'd really like to experiment with fish!
I want to make perfect hamburgers!
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.
I want this!
Short ribs, short ribs, short ribs. . . yum.
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.
Ever since I saw a demo at our local college, I've wanted one. The lamb the chef made was amazing.
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.
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:)
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.
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.
i know my husband would love this for any cooking of meat products-- specifically that short ribs recipe you posted!
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!
You had me at the short ribs...yum!
I'd like to make the short ribs that my buddy was drooling about the other day.
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
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).
I would use it all year, but especially in summer to cook wonderful live salmon from here in the Pacific Northwest.
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
I would use it to sous vide many things but I would start with a brisket.
I want to live totally sous vide if only for one day!
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.
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.
Being a west coast cook, I want to experiment first with scream-worthy melt-in-your-mouth salmon and halibut!
Everything, of course. But eggs for damn sure. Every day, eggs.
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.
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!!!
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.
I have recipes from Alinea and Modernist Cuisine I'm dying to try - this would be the perfect companion to my kitchen.
Definitely slow-cooked meats like the 48-hour short ribs
Slow cooking meats, to start--but I agree, the list is too long!
The perfect chicken breast for the perfect chicken salad!
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.
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).
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.
Just got Modernist Cuisine at Home. Perfectly cooked eggs, chicken wings, and hollandaise would be the first recipes to try with it.
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...
Steak - the best steak I've ever had was in Napa at the Bouchon Bistro. We would love to recreate that dish at home!
After seeing those short ribs I can think of nothing else.
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. 😉
Succulent meats. Those short ribs, for starters, but veal, pork shoulder, turkey breast, brisket... Talk about a hunger-inducing proposition!
chicken , lamb , ribs
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.
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!
I would love to try salmon and veggies! I know my husband can't wait to do ribs SV!
I want to have one of those so my hubby and I can pretend we're on top chef! 🙂
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!
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.).
Yeast starters for beer, during the winter my house gets too cold.
I'd be most interested in trying the short ribs, and seeing how a pot roast would fare.
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.
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.
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.
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.
Would like to try one when cooking for a crowd - holding meats at a certain temp. until ready to finish and serve.
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.
I would surprise my husband with this! He bought Modernist Cuisine last year, but hasn't yet invested in a sous vide.
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!
I, like many others commenting here, would love using it to elevate the "cheap" cuts of meat to a higher status.
Would love to get a perfect soft cooked egg for ramen
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.
Everything! But mostly eggs. And steak. And infusion. And confit. And eggs.
I'd love to try it for meats but had not even thought about doing eggs. What an awesome giveaway.
I'm dying to see how it does a poached egg.
Sous Vide beef tongue, sliced and crisped off in a skillet served in a baguette with mayonnaise, srirachi, cilantro, pickled carrot and daikon.
Sous vide chicken Caesar salad. (Just kidding!)
I want to make the perfect egg. It may take many,. many tries, but I'm game.
I'd love to win and make those beef short ribs of yours!
LOBSTER!!!!
Short ribs, eggs, tongue etc.
Shaking beef a la sous vide
I would love to regularly make Ad Hoc Fried Chicken sous viding the chicken before frying.
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!!!
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.
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,
I think I would actually give it to my brother-in-law, who would make many things and invite us over......
Boiled ham, pastrami, egg. Don't get me started on the range of possibilities...
Sous vide pork tenderloin is on my list...
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.
perfectly cooked meat that just needs a sear for a quick weekday dinner.
I just bought Modernist Cuisine at Home, so pretty much anything from the book. And eggs. Lots of eggs.
Would love to try the beef short ribs mentioned above, or sous vide fried chicken.
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!
Definitely ribs... still one of my all time favorites!
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.
Would love to do eggs in it. And try custards!
OH MAN! I'd use it to cook some beef tenderloin to perfect temp
So I could put my copy of Keller's "under Pressure" to much better use!
Steaks!!!
Having never tried this before, I would be thrilled to experiment with any and all of the options. The short ribs, though, sound tremendous.
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!
I have just started getting into homemade yogurt. Meatloaf sounds awesome and of course those ribs look amazing!
Eggs and meat for sure, but I think it could also be useful for making cheese.
I am looking to cook some steak to perfect temp.
I have been curious about this technique after seeing it on various food shows on TV. I like that it goes against our every day mentality of wanting food very quickly. I primarily want to slowly cook meats to the perfect temperature and would love to try it with eggs as well. I would love to own one but never seem to have the extra cash.
I'd love to make soft boiled eggs for the Momofuku Ramen recipe.
I'd love the Sous Vide system to prove to my in-laws that I'm not crazy for wanting to cook our camping steaks in a hot-water filled insulated cooler followed by a sear on the open grill!
Short ribs for sure.
eggs, definitely!
A long list of things to sous vide - starting with pork tenderloin, short ribs, eggs - probably anything I could get in the vacuum bag. Plus, my daughter is currently in culinary school. That would be a great surprise for Christmas break!
2 reasons:
1. I want to do a big steak the way I saw Heston Blumenthal do one on YouTube. Pre-sear, sous vide for 24 hours at 120 F and then sear again.
2. perfectly cooked veg. No one seems to talk about this but sous vide is a great way to get perfectly cooked veg while you are focused on other things.
I would say short ribs, though my wife (who eats no mammals) would heartily disagree. I guess eggs are good too. Only one way to find out!
Would love to try making my own yogurt, plus some of the leaner beef cuts.
Eggs, Michael. Eggs. It's all about the eggs.
The best egg I've even had in my entire life was done sous vide. I've been chasing that experience ever since. No other technique has come close. I'm beginning to think that egg was just a dream!
I would have said "slow cooked meats", but now I'm really curious about the eggs.
I guess the question really is what I wouldn't use it for. If I had one, I'd experiment like crazy, and probably have a whole new feature on my blog ... and I'm curious if the yogurt would be any better than my current method ... and eggs!!!
That short rib is where I would start
I would use it in all sorts of ways, but look forward to using it on tougher cuts of meat.
My husband has been attempting to rig his own sous vide setup for a while. I'd love to see what it could do to veggies. And pork belly. Mostly pork belly.
Riiiiiiiiiiiiiibs!!!
Steak, eggs, steak and then some fish. I've got a hand-built PID based temp controller that I hook up to a slow cooker to do lower temp stuff now, but I would LOVE to have something that could reliably go over 140º - 145º. It really struggles at the top end, so I'm yet to get a proper egg out of it.
Since I already have an immersion circulator, I would use the SVS bath for washing dishes at the perfect temperature. Michael, you should sweeten the deal by giving a chamber vacuum sealer - one of the most useful kitchen gadgets there is.
I want this to try cooking the sous vide turkey that I saw Grant Achatz do on video a Thanksgiving or two ago...
Short ribs! But those eggs...
From sous vide egg yolk croquettes to sous vide duck confit – I would rock the hell out of that Sous Vide Supreme!
I've got my fingers crossed!
-Monica (@lobese)
I would start with ribs and tenderizing less expensive cuts of meat but would love to experiment like mad.
72-hour short ribs!
Sous vide Turkey, duck, salmon, pork, steak, you name it... I WANNA make it!
I think I might just make those short ribs.... looks rad.
The tough meat cuts are great using this method, but the ability to perfectly cook vegetables at 185 degrees with out exposing them to outside ingredients like boiling water that can leach away the flavors is a huge bonus. I have a rigged setup that I use and this year's turkey was broken down and the dark meat was confit'd in duck fat while the breast was cooked to a medium and held to pasteurize (also in duck fat). Cranberries were cooked at 80 degrees C and maintained their integrity and tartness because they never reached a boiling point to cause them to explode. Best Thanksgiving yet. It takes planing, but it can result in wonderful and perfectly prepared foods. I'd love a "real" set up.
It sounds like eggs are the way to go. That said, I see this being used on tough cuts of beef around my house...
All the game I bag on my various outdoor expeditions
I'd love to be able to take the same, exacting approach that I take to temperature in cooking food that I can with portioning out ingredients using a kitchen scale.
This is exactly what my hens' eggs have been asking for. We use them for everything already, but this is some next-level stuff.
A porterhouse (searing it afterward)!
What wouldn't I use that thing for? But among other things, I'm getting into making my own bitters and I hear sous vide is great for that.
I'd do the short ribs, following the 48 hour short rib recipe in Momofuku.
Nothing like a skirt steak Sous Vide and then onto a hot fire for a minute.
Eggs sound like a good place to start. I've got some Berkshire pork belly that would like to take the happy bath.
Would bathe on perfectly cooked soft boiled eggs!
I'm most excited by eggs. I think it would be amazing to see how the structure changes at different temperature markers. Damn I love science.
Definitely short ribs. They are one of my favorite things on this earth.
I'm hoping to do my st. Pat's corned beef for about 18 hours at super low temp...
Dulce de leche, short ribs (I always burn them), pork belly ( which I'm dying to try), vegetables from my garden (cook and freeze), perfect poached eggs (soft boiled, hard boiled, etc - it's all or nothing with me right now). I am exuberant, creative and adventerous but move too fast and sous vide would be like kitchen yoga for me.
I'm most eager to use one to start cooking for the weekend on a Thursday. I really want to play with it! I want to take cheaper cuts of meat and turn them into gourmet wonders. Better yet, I want it to be as simple as I perceive.
I can't think of what I wouldn't want to try in it but my first meal would be a perfect medium rare ribeye
The reason I *most* want one? Meat, in all its forms. But I like to experiment, and the experimentation factor is pretty high here…
I think I would make my son do his science fair project on different temperatures of sous vide eggs.
I'd love to try doing a London Broil to get a consistent temp over the entire cut of meat and then use it for some delicious sandwiches with crusty bread and some creamy cheese.
I really want to sous vide a filet, but I would definitely be wearing out the Thomas Keller sous vide cookbook.
I can think of ALL sorts of ways to incorporate the SousVide into my weekly cooking routine... But mostly, I can't wait to get a thick, juicy porkchop out of the water bath and onto my plate.
I would be interested in doing confit with it to comparre to the regular method.
I've been experimenting with goat lately, and I'd love to sous vide some goat. Could be interesting.
Eggs for sure, and I'd love to see how fish cooks with this. What a fantastic giveaway, my hubby would love to win this!
I want sous vide because I adore cooking and am always exploring new techniques and this also will enable me to cook delicious food slowly while I get on with my artwork. Its absolutely awesome!
I'd like to experiment with pork chops and duck for sure!
I would do all the things I can't pull off with my cooler solution. So basically anything that takes more than an hour.
Steaks with no grey ring.
I love everything about the concept--but I have to admit the idea of perfect temperature control is the most appealing to me.
Steak, baby. I have repeatedly found I can cook a better-tasting steak at home, but I can't hit a perfect mid-rare the way the pros do. But after reading some of the comments, I'm really curious to mess with some eggs, too.
Short ribs, Steaks and anything that allows me to just hang out in the kitchen for a long period of time.
I would like to experiment with all kinds of foods at either end of the textural spectrum - things that are delicate or lean that cannot be overcooked without ruining them, and things that are tough that cannot be undercooked.
Two things I would love to make.
-Beef Short Ribs
-Hollandaise (from MC at Home)
I would try it all!
Fish and eggs.
I am super eager to win so we can enjoy hiking and snowsports all day, but come home to perfectly cooked proteins!
I would like to start with lamb shanks. Mmmmm, lamb shanks.
Something normally braised to death: oxtails or shortribs!
slow cooked meat, all of the meat.
Comfort food - My first use would be to take steak and eggs to a whole new level. I know it may be pedestrian, but the two recipes I most want to perfect first in sous vide is a perfectly rare ribeye and a poached egg.
Definitely some pork belly, with maybe a nice miso glaze and a quick sear to finish.
Simple ingredient elevation. Not for any one item but to have a safe, not poorly rigged, home constructed way to apply the technique to my everyday cooking. A reliable way to cook just about everything in a healthy and flavor amplifying way.
I'm going to say ribs. The eggs sound good too though!
I've never thought of Sous Vide as make-ahead cooking, but with two kids, it sounds perfect!
Definitely for braising, but also for the perfect egg every time.
Don't have any experience with it but would love to try it out and see the posibilities. Shanks and beef obviously come to mind but I had never thought about eggs before.
I just heard about these in Four Hour Chef and would love to have one. We want to give those ribs a try!
This will sound lame, but I'd use it in a way to cook ahead. Sous vide steaks, keep them vaccuumed in the freezer, then bring them back up to room temp, and sear them off for dinner.
After eating at Roe here in Portland, I am excited to try sou vide salmon. As part of their prix fixe, there was one (of eight) courses which included a morsel of sous vide salmon which was ridiculously good.
The best bacon wrapped pork tenderloin I've eaten in my life was cooked Sous Vide so that was going to be my answer until I saw the 48-hour beef short rib. Now I'm wiping drool off my keyboard.
If I could have a SousVide Supreme (which I would love, haha!) I would cook a whole turkey (cut up, of course) sous vide with some garlic, herbs, and lots of butter. Then deep fry the turkey parts until nice and brown and crispy! OMG, delicious!! Or some chicken breasts with lemon, garlic, and thyme. Wow!
We had some steaks sous vide to a medium rare then finished off in a hot cast iron pan. It was pink edge to edge. I would love to be able to recreate that!!
Two words: Pork. Belly. That perfectly gelatinous fat mixed with the ultra tender lean meat might be the best thing I've ever eaten and I need to be able to do that at home!
Those ribs look delicious. That's proably the first thing I'd try to cook with a sous vide supreme.
Short ribs definitely short ribs. Been hearing about them for years.
I'm a few years behind the fads, but read Herve This' molecular gastronomy recently and would love to try making a 65C egg.
Allways wanted to try it out, but the price!!!.....
A perfect egg!
It's 8 months away, but my dream sous vide would involve Copper River Salmon!
My husband has been wanting to build his own since my chef-brother made his (and is a pro at it!), but he's in PA school and hasn't had time (sob...). This would be a great surprise. He would have a fancy apparatus to show up the bro-in-law, and I would get outrageously good meat!
All things pork!
God I would love to have one. Seeing your Ramen dish, I would love to try this on Japanese sukiyaki with short ribs. I wonder if you can sous vide cellophane noodles.
I would sous vide everything, but would love it so I can try duck confit without all the needed duck fat. Would also love to try lobster tail,poached pears,infused spirits, My list goes on and on!
Replace my DIY rig (crock pot and temp controller) with the real deal!
This would be perfect for duck confit without the need for a quart of duck fat.
Butter poached lobster!
Steak, steak, steak. I would cook steak.
And beets. Mmmm. Sous vide beets.
I'd be interested in trying duck confit in the sous vide.
Real corned beef!
eggs, yogurt, I wonder what beets would be like cooked that way?
I can't say anything anyone hasn't already said above. I am interested in experimenting with the technique and trying out a number of recipes from the Ideas in Food Book. But most importantly, winning a Sous Vide Supreme wouldn’t upset our household moratorium on new kitchen items.
I really want to try making a 63 degree egg.
I would love a sous vide supreme so I could cook my duck pastrami (duck breast with a modified version of the pastrami recipe from your book) at the perfect temperature for hours.
I have never worked with sous vide before but would love to experiment with any food i can think of.... but probably meats first.
we're meatitarians at our house, so any type of meat really! 🙂
I'd love to use it for SHORTRIBS!!!
I am dying to make Nathan Myhrvold's sous vide'd king oyster mushroom recipe that apparently breaks them down into noodle-like strands. Tried to hack a Crockpot and Sous Vide Magic together to make it but the crock pot unfortunately doesn't heat high enough. Mmm...mushroom noodles.
Have been lusting after sous-vide cooking for a while but intimidated by the rice cooker/PID/... DIY system. My first attempt with the Sous-vide Supreme would be the pork belly to be used in udon and so many other dishes.
I'm in the final stretch (hopefully) of a total kitchen overhaul. I'm also in my second semester of graduate school to become a registered dietician. My new kitchen will be my lab where I will both learn, and teach others, about how to cook well AND healthfully. The Sous Vide Supreme seems to be the appliance that the Crockpot only wishes it could be. I've read about and easily bypassed many a kitchen gadget. But this truly seems to be the microwave of the 21st century - an appliance that brings a whole new level of cooking to the ordinary American family.
I've been dying to try making my own yogurt, but I live in an apartment with very poor temperature control. This would be perfect!
I seriously considered getting one when I started making your yogurt recipe a few months ago, so that would probably be my main use, but having first been introduced to Sous Vide through Momufuku and Keller's book, there are several things I'd like to try! I can only imagine how amazing short ribs would come out.
Softboiled eggs have been a longtime struggle for me, so sous vide would START there.
I've had one for nearly 2 years now, and I can't imagine life in the kitchen without it. But it's just me, and I would love to give one to my family for Christmas to spread the joy of cooking with one of these.
I was just treated to sous vided pork. It was as soft as butter and melted in my mouth. I want to try it with pork, beef and venison.
Pork Belly, what else.
I would love to freak out the natives with pink chicken breast.
Ooh, oooh, eggs! Eggs for sure. That looks outstanding.
Duck carnitas - Rick Bayless style!
The eggs. Meat of course Sure. But those slow cooked eggs.
I love the idea of making yoghurt. And, all sorts of amazing meats.
I would cook short ribs every day.
Those short ribs look like a good starting point....
I love to cook and this is the one cooking method I've been itching to try. I'd use it for poached eggs for sure and we cook a lot of venison and I'd love to use it for that!!
Thanks for the opportunity!
I'd love to try some venison shanks in this. Mmm shanks.
I've tried slow cookers, pressure cookers, traditional cooking - why not try sous vide now?
I think the awesomeness of short ribs just about says it all.
Since I bought Modernist Cuisine at Home, I've been yearning to try sous vide cooking. Oh the things I would try...hard boiled eggs (actually kind of hard at high altitude), poached eggs, prime rib, beef short ribs, rib-eye steak. I'd like to try it with pulled pork.maybe make pho broth, hell just experiment & see what it can do. Yogurt is a great idea, we eat a ton of it at our house. I bet braised greens would be a hit using sous vide. I could render the fat from duck breasts and let it confit in the bag. I could keep coming up with ideas, but you get the picture!
brisket brisket brisket.
Eggs are by far the driving factor. Duck next. Fish and pork after that. Beef and veggies after that. Other game, sauces, fruits... I CAN'T DECIDE!
I would love to try it with all types of fowl....duck, goose, guinea hen,....
I would definitely use it to cook everything everyone else mentioned (and I could divest myself of my unitasker yogurt maker), but selfishly it also holds the promise of converting my seven year old daughter, a self-proclaimed vegetarian (who enjoys charcuterie, heh), to a full-on meat lover. Who could resist those short ribs?
So, how about sous vide beef bourguignon. Marinate some big pieces of chuck in red wine, orange peel, and spices. Brown meat then sous vide for hours at 120 degrees while simmering wine, spices, veg, and fond in a really cool Le Crueset casserole. Add juices from meat bag and continue to simmer. Then strain and serve with rare chuck, mushrooms and onions browned in bacon fat, and yummy red wine sauce. Damn my family would love it. Mmmm..
I love eggs. With a sous-vide supreme I could make endless varieties of egg!
I would poach peaches in brandy, dip them in sugar and caramelize them!
Duck Confit!
I'd love to try some experiments with eggs. One of the simplest, complex and most versatile foods!
Is there anything more to say than 48 hour ribs?
Cooking little fishies!
We cook and eat quite a bit of wild game (moose, caribou, salmon), and I bet that a sous vide supreme would make cooking some of the tougher bits incredibly easy. What a fantastic giveaway - thanks!
Corned beef! Definitely would make those ribs though
I would slow poach eggs nonstop!
those ribs look awesome!
pork baby, pork!
I think I would make pork belly, that is my go to when I am going low and slow.
I would love to have one to experiment with different cuts of meat, but I had never considered homemade yogurt! I'd definitely try that! Count me in for the giveaway!
I've discovered sous-vide a few months ago reading through Modernist Cuisine and ever since then, I've been excited about trying a variety of recipes (I hear it does wonder with short ribs) and as a fan of yogurt, I'd be quite curious to try that recipe...
Eggs and short ribs.
I would slow cook beef!
I just got one from my brother as a birthday gift. I brought it as carry on from GA to CA for our huge Thanksgiving feast. It was amazing to see 2 of the creative series in action. My brother made the braised short ribs from Modernist Cuisine and the turkey confit in them. When we got back home, the first thing I made was simple chicken breasts. NO MORE DRY CHiCKEN!!! I made two big breasts that night for dinner, and had a tiny bit left for my lunch. I had my coworkers try it, and they immediately started looking into the machines after trying my chicken. If nothing else, most people I know consume chicken as their mainstay protein, and this would make it much more flavorful. In fact my teenage son asked for sous vide chicken breast again for the next night dinner, and he ate most of a large breast by himself. I'm planning on making baby back ribs with it this weekend, and I'm planning a Christmas dinner at a friend's house, most likely we will make short ribs in the sous vide and finish them off at her house. The next big meat we will tackle is pork belly. I love Momofuko Milk Bar's pork belly buns. I have several friends who would greatly benefit from a sous vide. In fact I hope one of them becomes a better cook, or at least one who enjoys cooking more.
I would test its effect on everything from meat to ice cream!
I live on a real budget and love what I hear can be done with inexpensive cuts of meat using sous vide techniques. The toughest cuts can become flavorful, tender marvels. I would love to be able to do that at home.
Primary use: surprise over-our-limit Christmas gift for my wife--it's the only serious piece of kitchen equipment she doesn't have. Someone said in one of the comments above that they think it could be the microwave of the 21st century, which is actually one of the major reasons we've stayed away so far. If that's what it is, we're probably better off without it, I think.
What I'd be curious about for myself, though, is if it could possibly substitute for a serious BBQ smoker. Does the idea of brisket/port butt + liquid smoke + sous vide = gross? Shrug! Is there some other way of getting there? I've never opened the Modernist Cuisine cookbook--are the answers to be found there? I'd be more than happy to play & experiment all winter long to find out; especially after just returning from a trip to Kansas City & Texas Hill Country. Quality BBQ is sadly a long, long way from home.
It would be a blast to do baby back ribs and short ribs.......and lord knows what else!! The vacuum sealer would be in constant use in my kitchen..never knew you could sous vide yogurt.......as much yougurt as my grandaughter consumes this would be very much welcomed.
This sure beats cooking sous vide using a cooler full of hot water.
I'd like to try with fish, egg, tougher meat. It will be a good addition to my kitchen.
I was a female line cook...very difficult environment. Had to have knee surgery and now I'm forced to CHANGE to create my own path, which is scary and exciting as well.. I wish to give sparkle and Life to others. Enhance their palates with delicious and spectacular dishes. I would really, really LOVE one of my own.....thank you...
I have a dream. That one day I'll be able to cook an edible steak. Please help me! You are my last chance!
Wife says I have to get rid of our old juicing machine if I win (something about too muc,h kitchen stuff). But I can buy juice at the store. Can't buy slow cooked short ribs like the picture above!
Michael,
I've used Kenji Lopez-Alt's beer cooler sous vide hack and made cheap steaks taste expensive. But it's still a lot of work...I'd like to branch out in my sous vide cooking, but springing for something that expensive that I'd use only twice a month seems a bit too luxurious. Winning one, on the other hand...
I want to try it with steak!
meat. lots of meat.
Eggs, and short ribs, and carrots, and ...
I would make duck breast. Finish under a boiler. Slice into a blackberry-pine nut salad.
What is best cooked low and slow? Pork belly confit with star anise, garlic and orange peel. Seared to finish.
And of course the entire range of eggs from the recent egg article on Sous vide cooking.
Eggsactly cooked eggs for a large group, available all day at a moments notice.
Oh, I'm hungry now!
Looking to get the prefect egg, rare tri tip, and the useful convenience.
So many reasons to be eager. Love the idea of not losing flavor of veg and meats to the cooking liquid. Marvel at the consistency it could bring especially when considering those "splurge" items i.e. great beef or lobster. But probably most of all, the ability to produce dishes impossible otherwise. Medium-rare brisket!?!? Almost seems like magic. Isn't that what we all are striving for in the kitchen?...a little bit of magic!
BBQ Sous Vide Beef Short Ribs, pork belly and never thought of eggs, but sound and look delicious!
I think that the possibilities are endless for using the Sous Vide Supreme. I can’t wait to make those ribs…
I remember reading about those 48 hour ribs a while ago and have been wanting to do something similar ever since...so ya...probably ribs...besides who wouldn't want to have a beautiful piece of pig be the first thing to go into a new toy like this!
I have trouble believing one can cook a steak in water and then grill it with fantastic results. I am eager to be shown I am wrong.
Duck!
I mean, I want to try to Sous Vide duck. I also already own a vacuum sealer, so all I need is the Sous Vide Supreme.
Season and sear beef brisket, seal it up in the bag with a coffee based barbeque sauce. Cook it until it is almost fall apart tender.
Lamb Shoulder? Yes, lamb!
1. I've been putting off buying a sous vide supreme for a while, so the timing is perfect for me to win this one.
2. Pork belly.
3. I need a reason to sell my waffle maker and crock pot on eBay.
4. Pork belly.
5. I lost my instant read thermometer so this would replace it right???
6. Pork belly.
Eggs and .... Venison Shanks!
Salmon! 🙂 Eggs, too!
I'd have to try the short ribs first just because I LOVE short ribs., Then on to all the inexpensive cuts of meat. Not sure where to go yet from there. It would be perfect in my new kitchen.
Because my crazy husband wants one.
This would be awesome for cooking custards, but now I'm thinking pate and exploring the world of terrines.
The eggs and the ribs.
Super-thick steaks. I love the rosy edge-to-edge interior.
I like the idea of cooking something for 48 hours.
Hunting season in Montana just ended and I have a freezer full of birds and venison including some elk and deer shanks that are begging for a good, long sous vide bath prior to a bit of browning or grilling and a second bath in some version of a wild mushroom, stock reduction sauce....Y.U.M.!
So... many... things... Eggs for sure, and all of the tasty ideas that have already been mentioned, but I'd be most excited to finally get to experiment, mad-scientist style, with sous-vide.
Pork belly is number one on the list. I've heard you can do amazing things with them.
Being able to poach perfect eggs for our family's Christmas breakfast bastardized version of Eggs Benedict (Latkes instead of English muffin, seared tomato slice, crisp pancetta instead of Canadian Bacon, and Morita Hollandaise) is my desire.
Eggs I have done them a couple of times on the stove top but would be so much easier in a Sous Viide.
Let me count the many delicious soups I can make cooking the vegetables in their own juices then hitting the blender - how yummy!
My wife has a recipe for corned beef tongue that she's wanting to try. I bet it would be amazing cooked slow and long.... Tongue...slow and long.
Thanks for all the info you provide! I'd enjoy a sous vide for so many reasons. I love to confit things, but it's time consuming and requires a lot of oil. Some sous vide duck confit sounds amazing!
I would like a sous vide, so I can annoy my better half with more utensils/appliances in our too small kitchen, until she is converted after trying the food it makes. Seriously though, I think I just tried to eat the short rib picture.
I'm excited to sous vide hanger steak in particular --- it's my favorite cut, but it's tricky to nail the doneness and tenderness. Duck would also be fun.
I want to make proteins melt by turing colagen into gelatin. Help me make this dream a reality.
Yogurt and hard cheeses, but also tempering chocolate.
Tempering chocolate. I have some lovely Cuban bars that haven't held up well in the New England weather.
I desperately want to make short ribs with a sous vide (and some eggs too)!!!
I took a class at French Institute, and the chef was a sous-vide master. Wanted one ever since. Chicken breasts never tasted so good.
I am a line cook at a restaurant in Chicago. A sous vide machine and vacuum sealer would be a great addition to our limited inventory of equipment. My chef would go nuts if we were able to be chosen. I'll be picking up Under Pressure in hopes of being picked!
I would use it to make the perfect steak.
I have a vacuum sealer, and sous vide set up at home, but the rice cooker/PID system isn't what i want it to be. I would love to get a real deal circulator, but it just isn't in the budget right now. I would use it for everything. I have to test recipes for the restaurant I want to open someday.
For the love of short ribs...
Hmm... All of the above? Cooking is one of my primary creative outlets, and I love to experiment. Being able to set something up over the weekend to be ready for dinner on Monday / Tuesday night when time is limited would be awesome as well.
The eggs without a doubt! I love them any meal of the day!
Eggs, pork belly, duck, brisket. In that order.
STEAK. Then eggs. But, mostly steak.
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.
To test recipes for the day I open my restaurant.
Brisket, Brisket, Brisket, in that order
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.
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.
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?
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?
Why do I want to cook with a SVS? So I have an excuse to play with a blowtorch, of course! And perfect custards.
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.
To cook eggs for my huevos rancheros, for pork belly and for perfectly cooked salmon.
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?
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.
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.
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
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!
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.
house made bratwurst and baby potatoes and brussels sprouts
fish would be my #1 eggs #2 I have been doing the hillbilly stovetop method for three years & would really love a precise machine.
Eggs, Duck, PORK, Steak would be my starting list.
Chicken breasts. And the BBQ short ribs look delish.
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.
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).
Ribs, pork belly and egg's ... Would hit the ground running with them
Steak! (because I always tend to overcook it - lol)
Hotdogs. Seriously, i wanna sous vide some damn hotdogs.
How about a SV haiku:
Sous Vide in my home
Perfectly cooked, every time
Impress wife and kids!
EGGS! The world's most perfect food!
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!
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!
I'd love to make lamb shanks and short ribs!
So many possibilities. I'd most likely want it for short ribs!
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!
Sous-Vide! The next step in what my wife calls "Adventure Cooking" - and it all started with "Charcuterie"
Short ribs and salmon! Egg experiments too...
Seriously want to make those ribs you just posted above! And a mess of other things!
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.
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!
Duck, eggs, duck eggs, steaks, vegetables... so many things
Cooking eggs!!
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.
Yes, please. Eggs and fish and meats, oh my! Can't wait to give this a try.
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!
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!
All the braises... and all the waterbath things! I love savory custards and that would be the first thing I'd try.
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!
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!
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.
To compress and slowly cook an Amarillo Hop brine into cucumber to make the perfect Hop Pickles
I would probably try to do just about everything in it.
use it to finally try the majoirty of things in the TK Under Pressure book and also, sous vide porchetta.
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.
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!
I'm curious if SV adobo is as good as I think it is.
What a great technique to experiment with and finishing food on the Big Green Egg
I am excited to compress fruit for my twin daughters, and to make 4hr short ribs for the family.
I'd love to be able to play around making different desserts and of course experimenting with eggs.
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!
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."
Too miserly to buy one--BUT, it would elevate my cooking.
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.
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.
better than my old slow cooker
good meats
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.
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.
I've got the book. I need the machine
save me from trying to make one.
Short Ribs, oxtails, and of course, pork belly!
Simplify perfect results
Corned beef!
Cure my overcooking and ruining good meat.
I'd be the king of the cooks.
This would make confit a breeze.
Perfectly cooked food--I'm in.
Short ribs, ribs, Coq AU Vin, pork/lamb shanks... any and every braised dish will instantly become 1000x better with this machine.
I have a hankerin' for sous vide lobster tails in butter.
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.
Making life easier to have easy dinner ready after our daughter is born in January.
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.
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!
LOBSTER!!!!!
Fish is it!
Eggs!
A perfectly cooked steak, and definitely those short ribs
Confit duck, eggs, and perfectly cooked meat with the convenience and safety of a crock pot.
Sous-vide lobster tail and new york strip...at a NFL tailgate!
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.
I have been wanting one for a while to make perfectly cooked steaks, and shortribs sound delicious!
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!
I'm filling it with beer and cooking sausage!
Steak. it beats a zip-loc bag and a sink full of warm water any day...
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.
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!
Eggs, eggs, eggs, and more eggs
Porchetta, lamb shoulder, yogurt, eggs, beef, pork pork pork!
Rack of lamb. I faked it once using a cooler and it was good, bet it would be great (and easier) with this.
Dying to try making those short ribs, or some other beef with one of these!
Eggs and fish mostly but also overall curiosity.
Eggs, vegetables, and steak!
steak. eggs.
We own a farm and butcher our own beef. There are lots of tough cuts that still don't come out great in a pressure cooker. I also live to experiment with other cooking techniques.
Cooking tough cuts of meat, for sure - those short ribs look amazing!
ah, short ribs of course....that picture above may be the most appetizing thing I've ever seen...Ever.
Absolutely perfect beef for Korean-style beef tacos.
Meat!
Long cooked soft fruits. Beef in many ways. Eggs. Preserved vegetables. Fabricated meats. Sausages w/no casing. Herbed oils and vinegars. Anything I can!
Eggs
As others, I am enthralled at the thought of succulent beef ribs. I've tried many a dutch oven technique but am never quite satisfied.
You touched another nerve with your eggs. I had, as a child, poached eggs in Italian tomato sauce (gravy) - it was a low budget meal. since then, I often plat with a variety of soft-boiled & poached eggs in stews, etc. Your soft-boiled sous-vide sounds like the perfect solution.
It's like another world of sensory tastes has opened up.
Thank you.
Salmon!
I live in a small NYC apt. I have a two-burner stovetop and a microwave/convection oven with enough counter space for a coffee pot - unbearably small for the cooking I do. Crock-pots don't cut it.
Logistics to do prep work for braising and such gets complicated.
Your presentation of SV would allow us to do some really great slow-cooking in another area of the apt with results that seem out of my league - perhaps stadium is a better choice.
We love all those succulent meats and fish and would welcome the opportunity to explore this new (to me) technology.
Chicken. The ability to guarantee moist white meat would be a dream come true.
Steak, Eggs... Specifically I want to cook hanger steaks ... I always screw those up....:-)
I want to be able to make perfect custards and mousses without the stress and hassle of getting the temperature perfectly right.
I'm anxious to try anything using sous vide. I've never cooked or eaten anything using this.
I want a sous-vide to use for reinventing classic Jewish dishes, especially cholent.
48 hr short ribs and duck breast are my top 2. I also wouldn't mind a 64 degree egg!
Why am I most eager to use one of these things? I cook Christmas dinner for my supremely unadventurous family, and every year I like to add a culinary delight that they show heavy resistance to (foie gras, terrines, game meat). Anything cooked sous vide will certainly freak them out.
perfectly cooked rare beef
As someone who's lactose intolerant, but can eat yogurt indefinitely I'd say that's my number one reason to have a sous vide. number two is to give my boyfriend the gift he's been asking for for two years.
Im eager to try this machine on my freshly shot venison. Seems like the perfect solution to not overdoing the meat, and keeping it perfectly red.
I'd be experimenting like hell if I got one. I think the first cut would try would be beef tongue!
Having used a dutch oven and heavy duty ziplock bags to makeshift sous vide steaks and burgers to great effect, I'd love to give the long term projects a go. Mmm, short ribs.
I REALLY want to try halibut and prime rib!
Next year's Thanksgiving Day Turkey!
Venison - I had sous vide venison at Aldea, and would love to try my hand at recreating!
I want to able to perfectly cook eggs all the time, every time!
I want to be able to take some duck breasts and get them to the perfect temp after being vac sealed in a bag with some herbs and cubes of frozen duck stock (because, unless they're giving away a chamber vac sealer it can't be in liquid form), and then toss them in a pan to crisp the skin.
There is an almost endless number of things I would cook with a sous vide machine.
And now I'm hungry again just from thinking about it 🙁
Beef tongue for some modern taco goodness.
Mostly for the unctuous goodness of confit. Breast of duck, belly of pig, etc., etc., etc....
Lobster poached in butter!
I would love to win this contest because although we love to cook together even after 20 years, my husband and I are both retired now and can no longer afford the better cuts of meats. I understand that the Sous Vide will make it seem like we are still enjoying the things we now miss. We love your recipes and use them whenever possible. Thank you.
Short ribs and rib eye steaks are my favorite beef cuts. I would love to use the sous vide method on them. Maybe I'd even get to love chicken breasts if I could sous vide them - that would be healthy and fun.
I'd love to use this for duck confit, tough cuts of meat, lobster ... everything I guess!
Beef and fish sound great, I can't wait to win this bad boy.
Fish.
to make Momofuko style pork buns on a regular basis.
Sous vide allows for fine tune temperature control which I want to use with fish, eggs, and custards!
My son jury-rigged his own sous-vide cooker several years ago before the home models were released. As a pretty good home cook who is not an engineer by training, I need an all-in-one device so I don't have to cobble together a rice cooker, racks and weights, an aquarium bubbler and NASA-quality temp controller. And, I won't have to worry about discovering cold fusion or cooking up some nasty strain of bug while I make short ribs!
I'm particularly interested in perfectly cooked eggs and the flavor-enhancing promise for vegetables.
Omelets and slow-cooked meats. All of them.
I'm really interested in steaks, lab shanks and eggs.
This thing would be great for perfectly cooking pate and custards.
What's better than a food hot tub?
Everything! Sous Vide all the things!
Controlling the temperature of the curd in water bath cheese making. If I don't win, I'll keep working on rigging up a water bath controller but it won't be as pretty.
eggs... a billion different ways. eggs.
I would made some yummy soft creme brulee custard!
Custards! Chicken! Fish! Probably anything and everything, food is science after all
Cheers
I'd say to make a good steak 🙂
Have to start with beef, either short ribs or steak.
Oh, the yogurt use would be so helpful!
Vegetables!
A place in Seattle called Tavern Law uses sous vide to cook chicken before they fry it. I want to do this at home!
damn, what wouldn't I try to put in that thing!
Pork shoulder!
Pork Belly, of course... And just about anything else I can fit into a vacuum bag!
I would make scallops
Foie gras, if only to stick it in the nose of the California government who has seen fit to ban it. After that, Kenji's porchetta recipe! The power and the glory...
Booze. Infusing mint into rum? Mojitos! Lime zest into tequila? It could work...
Short ribs, for certain!!
Definitely a nice steak. Infused with saffron and lime.
Like everyone else, I want to try the beautiful ribs, plus a million other things!
I've watched a couple of videos on SousVide website and so far my favorite is the one for steaks. I could not believe how tender that meat looked. Thank you for the informative post and the tips, I wasn't aware of low-temperature cooking before.
The perfect beef or pork roast.
I would cook anything and everything in it.
zinfandel lamb breast
Jeez, where to start?! I'll go with venison loin, but there's a long list...i
I want to make amazingly quick exotic infusions for my Friday cocktails... and then there's those wagyu short ribs...
Steaks. I would kill for a perfectly done medium-rare filet, porterhouse, New York, you name it! Haven't had a drop me to my knees steak since leaving Chicago.
48hr EVERYTHING (pigs feet, belly, beef short ribs, etc)
Some sort of tough cut of beef for sure...but I've done a slow poached egg in a pot with a thermometer, which turned out great but man, was it a totally babysitting job! I'd love to do slow poached eggs in a SousVide Supreme!
I would love to try the brisket recipe from modernist cuisine.
Fish, or better yet, pork roast!
Yogurt, curds, tough meats, “getting ahead” on meats for the week. I've used a pro sous vide system for one my jobs and would love to be able to use it at home.
A perfect 62 degree egg!
Sous vide prime rib with horseradish gremolata. Mmmmmm...
Poached eggs. Can never get them right the traditional way, but love them.
Meat, meat meat... 48 hour flavor infused meat. Falling off the bone with a nice quick sear. Yummy!
I am attempting to cook my way through "Modernist Cuisine"
Short ribs first!!! Then I'd try the yogurt. I would love to have this in my kitchen!
Gosh, So many come to mind but you got me with that 48 hour short rib on the bone!!
Perfectly poached emulsified sausages!
This would be so cool. Having scierntisit kids would make this a foodlab experiment running amok!
The hubby would be most excited about steak and chicken for me!!
I was thinking steak, but those short ribs look wonderful! And I never thought of sous vide as a means of making yogurt--so many things to try!
because I want to look all fancy pants and stuff...
Slow-cooked meat, every weekend.
I've been making do with a pretty half-assed sous vide system, and would love to have something more comprehensive! I use my kludged system a lot- for cooking eggs, for pasteurizing raw sausages to make them safer to grill, for making yogurt... and for the best tongue EVER. Something not as ad hoc would be a dream come true!
Have done the hot water to exacting temp in an igloo cooler for some great NewYork strips, other than that, I really have no control to where I could do a long-term immersion for something like short ribs or brisket. Don't have the cash to jump into the Polyscience pool, nor the Sous Vide Supreme bathhouse...perhaps this comment can help? Ha!
Steak cooked a perfect medium rare all the way through!
Greek yogurt.
Cuttlefish.
Been wanting to try sous vide cooking... Seems like a great way to feed a party and still enjoy yourself.
I'd love to use it for salmon and eggs!
Having seen cook & chill operations in large commercial kitchens, I'd use my Sous Vide Supreme to develop a series of recipes/methods to make in advance outrageously delicious entrees for my family that we could heat & serve during the week!
Large batches of yogurt- healthy and cheap for the family! Plus the eggs. And the tough meats. And the experiments. Woah!
Eggs, duck.....anything!
I have an 18 month old at home and another on the way. The idea of cooking meats so they are pasteurized and safe, but still keeping the integrity of the product is something I want for my family. It will also help on weeknights creating meals to just plunk in the water and go.
I want to experiment with different ways of making char siu, and a sous vide machine can make it even more tender than usual. Also eggs. I like eggs.
Steak and eggs
It seems that most foods commonly cooked sous vide interest me, but I am most excited to use all of those tough and less desirable cuts. I really like trying to use as much of the animal as possible and this seems like a good way to achieve that goal.
I would use it mostly for slow cooking tough meats like the short ribs you described but the ability to perfectly cook a piece of meat (or an egg) and have it waiting for you whenever you want sounds pretty great too.
I want to learn to sous vide some of the less expensive cuts of meat to help save money and make delicious meals for my family. I'm tired of using my slow cooker. Your recipe for making my own yogurt just make me want a sous vide appliance even more!
The reason I want to win this sous vide supreme and vacuum sealer is because I was just recently promoted sous chef at a restaurant that currently has two sous vide
machines that we use for a variety of dishes. With the possibility of winning the sous vide supreme I would be able to experiment and produce restaurant quality dishes at home that people would enjoy at the restaurant. Not to mention there is a new addition to my family and I would love to show my wife and child ( when he's old enough) the endless possibilities of cooking sous vide. Please consider me for this contest. It would help me out tremendously with my career development and being able to teach this technique that is rapidly growing in every kitchen in america. Thank you
I would love to win one of these. I enjoy experimenting with new techniques in the kitchen, and have been eying them for years, but just can't afford it. I don't know everything I'd do, but I know that I've talked with my mom about integrating sous vide techniques into Thanksgiving dinner some year.
I am not a good cook, but I like to host dinner party at home. The reason I want to win this sous vide supreme and vacuum sealer is because my friend who is a chef at a restaurant told me that sous vide
machines is a must have item in a restaurant. With the sous vide supreme I would be able to show my friends even I can be a good cook. Thank you
I've been drooling over one of these for a while now. I would love to experiment with pretty much all kind of game, which I at times completely butcher. However based on the recipes I would love to mess around with the eggs. I never really thought much about them, but hot damn you make them look amazing.
Short ribs ! Or anything that my current ghetto Styrofoam setup is not good enough for.
I've hacked one together with an aquarium thermostat and a slow cooker. I love it, but would love the real thing even more. I want to try the yogurt AND the short ribs!
Wow! A sous vide to play with would erase my crushing disappointment at never finding an Easy Bake oven under the Christmas tree. We buy our beef by the half, and I can think of a dozen cuts that would benefit by a controlled slow temp. Tacos de lengua would be my first test.
We've just started getting grassfed beef, which can use a little help sometimes in staying moist. But we also ordered a half hog, and I would definitely make a go at pork belly.
Shortribs. So many shortribs.
This would be an elegant addition to my cooking creds!
I would love to try this on some fish. Never can seem to get it just right.
Perfectly rare steak
Get the perfect temp for playing around with emulsified sausages at home
Beef tongue for tacos!
perfect way to play with meat, eggs, marinades.
Would love to try shrimp bisque, champagne sabayon, succulent butter poached lobster, even jasmine rice with jasmine flowers and of course, the famed 63 degree circulated egg!
I would sous vide the eff outta some eggs! And meat... All the meat.
I think that soft boiled egg/ramen looks amazing, but those short ribs would be the first thing I would try.
I'm a law school student so it's hard to regularly cook stuff... but if I had this, I could just leave stuff in and come back for a nice dinner. I would mostly do solid chunks of meats, brisket, tongue, ribs in all kind of sauces. Whole chickens. I mean, the sky is the limit.
My favorite would be blocks of pork belly with skin on. It won't need much; just some whole peppercorns, garlic cloves, maybe spring onions, star anise, or chilis if I want it to have a kick. I'd have it Korean style with vinegar soy, fermented shrimp, or miso. Or I could go Chinese and pan fry them afterwards. Or get some sriracha or barbecue sauce if I'm lazy...
My wife is due with our second child any day now, and I would love to try sous vide for tender, protein rich meals instead of using the old crock pot. My first son is a yogurt eating machine.
Would love to use it on some cuts of meat like ox tail. Also, the idea of preparing a cornish game hen by this method intrigue me.
I would love to use one to come up with new ingredients for cocktails, as well as make some tasty meals. I've particularly wanted to experiment with coffee and coffee infusions. Thanks!
I would love to try different cuts of meat and fish in the sous vide. All of the recipes and meals look delicious.
Slow poached eggs
Short ribs definitely would be first! This would be a great addition to my kitchen!
I'd like to try to make pork loin chops. I always seem to overcook them.
I would like to have another tool for slow cooking meats. I'd probably start with cooking steaks.
We would love to try this for pork chops. My husband and brother-in-law have used a picnic cooler to sous vide meat before, but the real appliance would have a much steadier temperature. Thanks!
My sous vide technique now is sandwich bags in a pot on the stovetop....interested to see if this thing is really that much different.
Just got Tim Ferris' new book and I'd be stoked to try the short ribs.
I would love to do short ribs and brisket, and David Changs eggs.
So I can minimize Advanced Glycated End Products in the foods I prepare.
Game meat! Venison, wild boar, and migratory ducks are all so lean it's too easy to over cook them via traditional means. Also I have small kids, so 5 minutes of prep for perfect meat 24 hours later is amazing.
I'd dispose of my microwave oven if I won.
I have been salivating for over two years thinking about my first steak. That is no joke!
Perfectly cooked beef every time. Yum!
I've eyed this amazing machine for sometime, the possibilities seem endless. I thought I wanted to go with beef cut and rub bit after seeing you photo of the ribs - your recipe would be the first thing I'd make
I would cook beef short ribs to a perfect medium rare and finish them on a grill or give them a quick sear in a pan or with a torch.
Precooking lots of single servings for quick yummy meals
Perfect medium rare cooking of those oh so normally tough steaks. Pork Ribeyes...
I had no idea you could use it for eggs, but now I am intrigued.
Perfect, perfect meat.
A brick of foie
What wouldn't I use it for?!? Love making soft boiled eggs, soubise sauce, short ribs, par cooking duck breasts to render the fat out of the skin for extra crispy finishing on a griddle - sous vide is a workhorse in the professional kitchen, I just need one for home use!
I would love to win this because I've heard so many positive things about the way it cooks food. I would slow cook grass fed beef etc etc etc!
Steaks!
My family started raising Berkshire hogs. I would love to help their business by showing people new ways to use the whole pig
I'd love to try your Sous Vide Candied Sweet Potatoes recipe with it!
I would use it to make perfect dulce de leche 🙂
I want to make creme brulee!!!!
I am a home cook, bakery owner, baker and baking instructor. I've recently had the pleasure of eating sous vide prepared food- it's amazing-- flavorful, healthy, timely and economical. I would like to treat myself, friends and family to this way of cooking. I've tried using my crock pot to mimic the method but it really isn't the same. Science is great!
As a culinary student I have heard of this but we do not have the equipment currently available. Having a Sous Vide machine would give me the opportunity to gain skills on this cooking technique. Plus, I can then cook some interesting food at home for the family.
You had me at homemade yogurt—and I have a yogurt maker—and soft-boiled eggs. I love eggs all ways, but will go on for days about a perfectly set yolk: just firm at the edge of the white and yielding a slow-running golden sauce when cut. But I’d really like a sous vide machine to make and put aside meals for my parents. My mom and I did that for her parents as they got older. When my grandpa passed away last year (one day short of his 100th birthday), I realized that my parents have also been declining. Providing tasty, tender meats and meals would give my mom a break and might help to put some weight back on my dad.
My wish is to use it for beautiful roasts.
Sirloin steaks!
In my opinion, the eggs are reason enough to desperately wish for a sous vide machine... just had a perfect egg tonight at Plum in Oakland and my Sweetie and I were eying their sous vide machine. "if only..."
I've been playing with Corned Beef in various preparations (braised, boiled, steamed) for the last 5-6 years, and while I've gotten it down good, I've yet to find a way that absolutely blows me away... and I KNOW there's one out there. I suspect Sous Vide would be the answer to keeping the maximum flavor, while reaching the perfect level of tenderness...
I'd most want to use it on venison.
I would like one because it is much more energy efficient that leaving the stove on for hours to morph a tough cut of beef into a tasty finger licking, lip smacking morsel.
I can think of so many cuts that would benefit from sous vide. And they'd all go well with a nice Chianti
As a dessert lover and being caught up in the holiday spirit, I first noticed the recipe for Egg Nog Cheesecake on the Sous Vide Supreme website. I would love to try that. And then countless others! 😀
I have been reading on sous vide for awhile now and would to try it
Duck confit-a lower fat version. Infusing liqueur or flavor concentrates into fruit for desserts. Preparing whole meals at once, putting different courses into separate bags and then finishing off the proteins while plating the rest of the dishes. Prepping eggs for guest brunches. Getting herbs and spices into pasta and noodles w/out the flavor washing out in the regular boiling method. Custard desserts. I will be very busy!
I'm not a great cook......I have high hopes that this appliance will make me a grat cook!!!
Duck Confit, Soft Boiled Eggs, Snout to Tail Baby! I's have the Sous Vide Supreme working darn near 24/7.
If I had one of these I'd be cooking the bargain, sinewy parts of animals like nobody's business. But I'd really be interested in trying some alternate processes for making desserts.
sous vide: a new frontier to explore
I would use it for all kinds of meats, the short ribs look awesome. I love to experiment and try new things, this would be fun to play around with.
I've managed to have my head stuck in the sand about sous vide for a while. The more I think about it, though, the more having an option to exactly control certain textures especially interests me.
I would love one to make those ribs!
I'm almost embarrassed to admit I've never eaten a beef short rib. I'm told by many that they are delicious but have to be cooked properly. If I win this Sous Vide machine, I think the first thing I'll make will be beef short ribs!
Low and slow, my favorite kind of cooking, turning the ordinary into something special, a win win.
Eggs in every way possible. Also pork belly.... And pig ears, ears would be good. Pig tails, short ribs, steaks. It would be exciting to get or of these.
i've wanted one of these for awhile now. there's no end to the possibilities... i'd start with short ribs.
Marinated duck breasts.
Soo many yummy option! Yummy pork shoulder cooked in a tasty brine... Those short ribs looked awesome.. Maybe some brisket or beef clod... Can't wait!
Nice brisket slowly cooked to perfection then place in the smoker for a kiss of smoke. I can taste it now!
Eggs and yogurt - two things I would have never thought to cook sous vide. Now I want to try!
Pork belly!
Perfect prime rib!
I love to slow cook Pork shoulder for sandwiches, ragout, ramen and basically anything else I can put it into. I am also a huge fan of eggs and love to experiment with them. I have been dreaming of a Sous Vide machine for a very long time!
I would definitly be trying those ribs.
I don't know!
Slow cooked short ribs finished on the grill!
I am trying to master short ribs to go with my creamy marscapone polenta (wedding meal).
Well I was excited to play around with the perfectly cooked egg. Until I saw the picture of that short rib. Holy cow, that is the first thing I'd make with some Miller's beef short ribs.
I'd like to make homemade yogurt for my kids
I have to cook a lot due to dietary restrictions in the family. I am always looking for new methods to put great food on the table! I've always wanted to try one of these things but they are so darned expensive. I do have a spot in my kitchen for it though! Thanks for the blog post.
I am the proud owner of a sous vide supreme thanks to my hubby for Christmas last year. I'm still experimenting but love the idea of yogurt and duck confit! So many applications to make dishes even more delicious. What would I do with a second sous vide? Why, I'd pass it along to one of my foodie friends! Thanks for (re)posting sous vide recipes and links -- they will come in very handy.
I'll use this to convert my boyfriend from flexitarian to vegetarian!
I love to get new toys in the kitchen! I'd probably sous vide everything, just to see how it comes out! The softboiled egg is something I've wanted to do since I saw it on either Top Chef or another cooking show. The beef ribs sound amazing too. I recently got a vacuum sealer just to be able to do marinades with it. (It's also helpful for sealing foods, I admit.) 🙂
If I win the machine, I'll post pictures of every dish I make with it!
Yogurt, eggs, ribs...I'd love to experiment with this machine.
I would cook everything I could. But real excited about trying to make organic yogurt for my vegetarian 18 month old.
Sous vide plus my smoker. Ohh man!
I originally thought mainly cooking meats, but if one can culture yogurt, perhaps culturing cheese would work too!
I just started making yogurt at home with help from the directions posted here, so I'd use if for that. I'd also like to try brisket with the sous vide. I always smoke it and wonder what a cleaner method would taste like.
I would use it for the perfect Christmas prime rib
I've been wanting to try to sous vide the turkey at Thanksgiving. If I win, I might finally convince my family that it's a great idea!
It would be nice to have so dinner could be ready when I get home from work. Just take some meat out and give it a sear then enjoy!
So many things I'd like to try. eggs for their simplicity and versitility would be tops on my list. my step up would be the pork chop "in hay" like The Publican.
I will give it to my husband.
Studying law can be boring and tedious. One great way to clear my head is prepping a mise en place. Cooking the protein, however, can be a bit stressful. The pressure to get it right takes some of the fun out. With a Sous Vide system, I could just enjoy the company and work on my brunoise technique.
I'd give it to my foodie boyfriend for Christmas and hope he'd use it to make me an unforgettable holiday meal!
Would love to experiment with a method of cooking I've never used before.
I've first heard of this device from reading about it on your site a couple of years ago and have been intrigued ever since.
I would use it to cook part of a fabulous meal for my partner's son's wedding weekend....... After experimenting for us first of course!!!
Sous vide has fascinated me since I first read about it a couple years ago and I am eager to give it a try sometime. Thanks for the contest!
Beef short ribs, prime rib, basically soft tender meats cooked to perfection are the items I look forward to cooking sous vide.
I'd use it to cook pheasant, it's so tough and could really benefit from sous vide.
I've been dying to slowly braise a beef tongue for going on five years now! But I hadn't seen your post on yoghurt before, and that's making a quick stand for top billing on what I'd try.
This looks like a fun new toy to play with!
Beef short ribs or any wonderfully fatty cut of beef or pork.
I skip the boiling on the stove part when I make yogurt in my sous vide machine. Put the milk into the desired container (mason jars, for me), put them in the sous vide machine, bring it up to 180 and leave it there for about 10 minutes, then bring it back down to 120. I usually achieve the rapid heat loss by adding ice cubes to the sous vide machine.
When the machine is at 120, it's a good bet the milk is, too. I add the culture, give it a good stir, lids go back on, and I leave it until morning. Voila. Yogurt!
Meat, yogurt, eggs ... I'd like to try it all
I would love to have one of these machines. My first choice would be to experiment with eggs, having controlled temperatures can lead to a lot of interesting presentations. Not only that, but it would be easy to make deli meats and emulsified sausages at home. Maybe it's all the fried bologna I ate as a child, but I would love to see what Sous Vide does compared with the classic poaching of a bologna.
I'm thinking custards; Ice-cream bases, saucy creme anglaise, jiggly flans and every egg-milk concoction in between!
I would like to make a seafood sausage and sous vide it up to temp.
Whoa! I want one because of those short ribs up there! Also, because I'm currently making yogurt weekly in my ancient crockpot with inconsistent results.
Hmmmm...where to start? Making yogurt and cheese, learning a great, new technique, those beautiful short ribs and I use a vacuum sealer all of the time and need a better one.
I need a way to make my cooking more complicated without spending more time in the kitchen. I plan to master dishes that require an 9 hour bath.
I've been coveting one of these ever since reading about it last year. Would love to try the short ribs!
Would love to have one of these, the short ribs look great, Thanks for the giveaway.
I want to win this machine to use to make braised pork belly. I can taste it in my imagination! Ah, how tender it will be!!!
I want to see if I can really transform a piece of cheap beef into something more akin to the "better" cuts of beef. But wow, that soft boiled egg looks amazing.
I've got a few experiments with beef tongue in mind. Various takes on terrines would be interesting as well.
Steaks of course and then i've heard insane things about the flavor you get about sous vide veggies.
Perfectly cooked steak
Every year I try to learn something new - cooking sous vide would be fun and probably wouldn't tackle it unless gifted the eqt.
Experiments
I really want one for the eggs, but I think I would probably try putting just about anything through one at least once.