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Cuisine

 

SousVide Supreme Offers a Taste of Something Extraordinary

If you’re a foodie, you’re no doubt at least somewhat familiar with the sous vide cooking technique.  If not, in a nutshell, it involves cooking food in vacuum-sealed pouches, submerged in a water bath, held at a precisely controlled temperature. The end result is food effortlessly cooked to perfection every time. 

Sous vide (a French term meaning “under vacuum”) is a gourmet culinary technique developed in France and for decades the province of elite chefs in high-end restaurants around the world – among the notables: Heston Blumenthal’s Fat Duck in the UK, Ferran Adria’s El Bulli in Spain, Thomas Keller’s French Laundry in the US. The development of a counter-friendly solution for the home cook changed that focus and demystified the method, a shift that over the last several years has made sous vide cooking among the hottest of culinary trends worldwide.

Eades Appliance Technology introduced the first SousVide Supreme water oven for the home cook in 2009 and is the market leader in this category.  The company now offers not only its award-winning Original SousVide Supreme water oven, but the smaller footprint, economical SousVide Supreme Demi water oven and the SousVide Supreme Chef for high-volume, commercial use, as well as a full line of sealers, cooking pouches, cookbooks, and sous vide accessories for both the home cook and the professional in 28 countries.

Since its inception, SousVide Supreme has actively invited food bloggers and chefs to use our water ovens to experiment with the technique and give their feedback or share their recipes.  That initiative continues at IFBC 2014, with an invitation to all food bloggers wishing to test drive the appliance and learn more about the technique.

Please stop by the SousVide Supreme table at the IFBC Gourmet Fair on Saturday September 20th, to sample a selection of sous-vide prepared foods, including mouth-watering, delicious Sous Vide Wagyu Brisket from Lone Mountain Wagyu, ranchers of one of the few herds of 100% full blood Wagyu beef in the US.  In this application, sous vide cooking takes a tough cut of exceptional and flavorful beef and makes the superb sublime.  Additionally, the team will be sampling Sous Vide Turkey Breast with Cranberry Sauce to showcase how the technique transforms meat that is the poster child for dry and uninteresting into something succulent and delicious.  Tasting is believing -- you honestly won’t recognize it as turkey breast!  And to highlight the versatility of the sous vide technique, we’ve prepared sous vide infused cranberry vodka to make Holiday Cranbertini cocktails for a little adult holiday libation. 

We hope you’ll stop by for a bite and a sip and learn a little more about how sous vide cooking can effortlessly elevate meals from simple to gourmet.

Herb Scented Sous Vide Turkey Breast

Serves 4 (doubles easily - cook in multiple pouches)

INGREDIENTS

1 turkey breast half, deboned, skin on
2 cups (480 ml) water
4 tablespoons (60 ml) kosher salt
10 black peppercorns
Freshly ground black pepper
4 leaves fresh sage
3 tablespoons (42 g) unsalted butter, divided use
2 cloves roasted garlic, finely minced
1 tablespoon (15 ml) extra virgin olive oil

DIRECTIONS

In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved.  Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine.

Fill and preheat the SousVide Supreme water oven to 146F/62.5C.

Remove the turkey from the brine, rinse, and pat dry. Discard brine.

Season the turkey breast on all sides with black pepper.

Put the breast into a cooking pouch and add the garlic, sage leaves, and 2 tablespoons (28 g) of the butter.

Vacuum seal the pouch and submerge it in the water oven to cook for 3 to 4 hours.

Remove the turkey breast from the pouch and pat dry with paper towels. (Reserve the pouch juices to make a sauce or gravy, if desired.)

To finish:

Heat the oven broiler to high heat.

Melt the remaining tablespoon of butter and brush the surface of the turkey with it.

Sear the turkey breast under the broiler for about 5 minutes until the skin is brown and crisp.

Remove from the oven and keep warm under a tent of foil.

Slice and serve with Cranberry Sauce.

 

Registration

Register for 2014!

Only $95 for active food bloggers

$395 for non-blogger participants (industry, media relations professionals, etc.)

Who Should Attend

Bloggers, Food Writers & Cookbook Authors

Publishers, Agents & Editors

Food Brand / Restaurant Marketers

Public Relations Professionals

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