You really don’t need a SousVide Supreme Water Oven in order to make this salmon dish. It’s just poached salmon,  served with an easy dill sour cream-mayo sauce on top.

My Sous Vide Water Oven was sitting out on the kitchen counter already, so I decided to defrost some salmon I’d packaged some weeks ago when I saw some really nice wild salmon at Costco. I’d cut it up into serving pieces, put two to a pouch in my FoodSaver vacuum pouches and they went into the freezer. The only thing I’d done was sprinkle them with fresh dill, salt and pepper and placed a small pat of butter in on top of the fillets. I defrosted the salmon, slipped it into 140° water and let it sit for 30 minutes. Normally sous vide recipes indicate 40 minutes, but the fillets were thinner than anticipated, so I only did 30 minutes. When I peeked inside the water oven the collagen had begun to whiten (meaning it’s almost over-done) so I took them out immediately.

There you can see the pouches. When I created the collage, they got reversed – sorry – the bottom one shows the two raw salmon fillets with salt, pepper and dill in it. The upper one was taken just after I removed it from the sous vide. The white stuff is the collagen which has leaked out of the salmon flesh.

Whenever my DH grills, and we used to grill salmon a lot, big slabs of it, I’d make a kind of foil “dish” by turning the edges up a little bit, but leaving the top open. And as soon as he would see the white begin to show on the top of the salmon, it was DONE.

Using the sous vide, I just kept watching it as it sat under water and the collagen was appearing at 20 minutes, but at 30 it was almost too much. Next time I’ll peek at 25 minutes. It all depends on how thick the salmon fillets are . . .

Meanwhile, during that 30 minute period I’d whipped up the sauce. It was cinchy easy – near to equal parts (low-fat) sour cream and mayo, some lemon juice and more fresh dill. I smeared a bit on each piece as it was served. Do use a heated platter, or heated dinner plates as the salmon is only at 140°. Perfect for eating, but it won’t hold the heat for very long. If you prefer to have hot-hot temp salmon, you could heat pieces in the microwave, or lightly (and quickly) sauté them in a little oil/butter until they sizzle and serve.

What I liked: how really easy this dinner was to put together. You could probably serve this without any sauce on top, but both my DH and I get bored with just a piece of meat or fish with nothing at all on it, or to dip it into. So this sauce was easy to stir up in a matter of minutes. Salmon and dill just have a wonderful affinity for one another.
What I didn’t like: nothing, really.

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Even using the sous vide, the prep work may require a couple of steps – as in this case. First I soaked the pork chops in an apple brine for 24 hours, then they went into the sous vide for several hours with some seasonings. Worth the effort for sure.

After several weeks, I’m still learning my way through using the SousVide Supreme Sous Vide Water Oven. The process doesn’t come naturally like stove top sautéing, or grilling or simmering. But I’m getting the hang of it. This time I pulled some pork chops out of the freezer that I’d already prepped. I’d bought one of those big packages of boneless thick pork chops at Costco. Here’s what I did to the whole batch:

1. Soaked them in a big Ziploc bag in Tyler Florence’s Spiced Apple Brine. For 24 hours. I drained it, then . . .
2. Put two small chops each into vacuum pouches (still left open at this point).
3. Added to each pouch a little sprinkling of capers, about 1 teaspoon of Dijon mustard and kind of mushed it around on one side of the meat, about 1/2 teaspoon of fresh chopped rosemary and some pepper. Then I sealed them up with the vacuum sealer.

At this point I froze them so it would be easy to prepare once they were defrosted, which I did 24 hours ahead of serving. The day of, I put them in 131° water in the Sous Vide, and let them cook for about 6-7 hours (the range is 5-8 hours – meaning they’d be done in 5 but they can hold at that temp for up to 8 hours). My DH fired up the gas grill and just seared them for about 1 1/2 minutes per side. I made a kind of a raita sauce on the side (sour cream, fresh chives, minced cucumber, lemon juice, a little jot of champagne vinegar, some fresh herbs, salt, pepper). I’d also done some of the pork in a curry kind of flavoring mix, but none of us cared for it much – so that’s why I made the raita style side. Raita goes mostly with Indian food (you can see the yellow curry in the upper pouch), but it was nice enough with this.

So how was it? Wonderful! The meat was tender as could be – it was perfectly cooked through, pink in the middle too. If you are cooking pork from a raw state the USDA recommends you cook it to 143° to kill the pathogens. But using a sous vide, several hours of that slow cooking provides the same bug-killing at 131° (according to my sous vide information). In my sous vide cookbook, it indicates that pasteurization of meat (beef, lamb, pork) occurs  after 2 hours (1 1/4 inch thick meat). Thinner meat takes less time. So even though the meat was pink in the middle, it was completely cooked and safe.

What I liked: just how tender the meat was, and how flavorful the little seasoning in it was. Brining was definitely the way to go.

What I didn’t like: really nothing. I’d definitely make this again. I’ll likely make a different sauce.

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Whether or not you have a sous vide, you could still make the deliciously spicy (horseradish) and pungent (Dijon mustard), yet sweet (honey) and herby (fresh mint) glaze that goes on the steaks. I loved the glaze and would definitely make it again. The steaks were good too!

We had offered to take ribeyes to our son and daughter-in-law. For Sunday dinner. So, I decided to sous vide them, since I hadn’t done that before, with steaks. $35 worth of steaks (3 very thick choice ones from Costco) went into individual pouches (pictured left, in the rack that comes with the SousVide Supreme Sous Vide Water Oven. I cooked them at 131° for about 2 1/2 hours. The sous vide directions say you can cook these for 2 to 8 hours. What that means is they’re done in 2 hours, and you can hold them at that temp for a max of 8 hours. After 8 hours the meat will begin changing its chemistry (at least that’s what I think it means). I quick-chilled them in a big bowl of water and ice once I removed them from the sous vide and took them to our kids’.

Once we were about ready to eat I removed the pouches from the refrigerator, slathered on the glaze (more about that below), put them on a hot-hot stove-top grill and seared them. I’m still learning all these techniques – and I learned another one on this occasion. When you try to sear cold steaks that have been cooked sous vide, you need to leave them out at room temp for awhile. I seared them, cut into them and discovered that the searing (about 1 to 1 1/2 minutes per side) didn’t heat the meat all the way through, so the centers were still a bit tepid. I put them back on the grill for another 3-4 minutes total and they were just perfect. It would be ideal to open the cooked pouches (when they’re at 131°) slather on the glaze and put them directly on the grill. Next time I’ll do that.

Now the GLAZE . . . it’s so very simple to make. Stir in a small bowl the mustard, bottled horseradish, honey, mint and pepper (I didn’t add any salt). The only thing you need to remember is that with honey in this glaze, it will make the steaks caramelize very quickly – long cooking would make the glaze burn. Soooo, if you make this glaze for regularly-cooked barbecued steaks, don’t put it on the steaks until they’re just about finished – like during the last 3-4 minutes of cooking. You could also put it only on the top (glaze the top after you’ve seared one side and turned it over). The sauce is piquant. Mustardy. Spicy and herby. This recipe came from Jason Logsdon’s sous vide book Sous Vide Grilling.

What I liked: I loved the sauce. I’d have liked it served at the table too, so I could have dipped each piece of meat into it. A lot of the sauce ended up on the grill itself, stuck to it (I used a ridged grill to get grill marks). The steak was tender enough (not the most tender I’ve ever had) but it was consistently pink through the whole steak, which I liked too. The sous vide approach went fine – I’d just make sure to take them out of the pouches and go directly onto the outdoor grill next time.

What I didn’t like: really nothing specific. I could have wished the steak itself was more flavorful – seems to me like some steaks you buy just don’t have a lot of beefy flavor anymore. Why is that?

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Another experiment with sous vide cooking. This time I made pork shoulder (pork butt), cooked it at 140° for 48 hours. And I served it with a very tart North Carolina vinegar sauce instead of the usual ketchup-based barbecue sauce that’s more typical. Mostly I did that because my DH is a diabetic and very rarely eats pulled pork because the traditional BBQ sauce just sends his blood sugar skyrocketing.

At least once a week I’m experimenting with my SousVide Supreme Sous Vide Water Oven. Not every dish I’ve made has made it to a post on my blog, as I’m not experienced enough yet. One pork dish I made was not very good (pork chops were too thin, I think, so it overcooked). I’m liking the long, slow cooking for more things – the less tender cuts. Not steaks and such – they are best with relatively little sous vide cooking. I had a big chunk of pork in the freezer – I’d purchased a gigantic pork shoulder a month or so ago, at a great price and cut it up into smaller cooking portions. But I didn’t have a sous vide cooker then. So the meat was just vacuum sealed with nothing whatsoever in it. I decided to just go with it that way. Nothing else in the pouch but the meat. No salt. No pepper. No onions or seasonings of any kind. I knew I’d need to doctor it up with seasonings later.

So I did some reading about barbecue sauces. Goodness, but there are a lot of different types. I knew there was a Memphis style, and St. Louis style, but that was about it. Referring to one of my Steven Raichlen books, Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes, I hunted through all the dozens of possible permutations, trying to find one that was low on sugar. We’re mostly tuned into such sauces containing lots and lots of ketchup. Then I read about the sauce that is the favorite with folks in North Carolina. It’s a vinegar sauce and has nary a teaspoon of tomato in it – like ketchup or tomato paste.

So here’s what’s in it – onions sliced thin, apple cider vinegar, water (not pictured), red chili flakes, sugar, salt and pepper. It’s not cooked. You merely combine the ingredients in a bowl (non-reactive) and stir it up. I made it ahead because I wanted the onions to soften a bit in there, which they did. Not only did they soften in texture, but the soaking takes away some of the fresh astringency from raw onions. I covered it and just let it sit out on the counter for several hours.

What you need to know about this sauce is that you combine it with the shredded pork and the meat just absorbs a lot of the vinegar sauce. No, it’s not sour (because the meat has a lot of sweetness to it). You’d think it would be sour. I was unsure enough about this sauce that I took a piece of pork and gingerly dipped it into the sauce to sample it. Oh my. GOOD. Amazing, I thought.

I cut up some green cabbage and put just a little bit of the vinegar sauce on it and served that with the sliders – to put onto the sandwich itself. The meat – so tender and juicy. I added about a cup of the onions and vinegary sauce to it and let it sit for about 5 minutes before I set out the slider buns, the meat, the cabbage. I let everyone make their own sliders. I also made a delicious cabbage salad which I’ll post in a couple of days.

What I liked: the texture and taste of the pulled pork. It was incredibly tender after 48 hours of sous vide. The vinegar sauce was outstanding. I loved it! For left overs I put out regular barbecue sauce (bottled) and some eaters had some of that too.

What I didn’t like: nothing. It was really, really good.

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. . .This recipe hardly even deserves an entire recipe box listing – it’s just pork shoulder, vacuum sealed, done in the sous vide for 48 hours. Done.

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Even if you don’t own a sous vide, you could make this in your slow cooker on low. And in either case, make the microwave creamy mustard sauce to serve on the side.

It seems that the only time of year I make a corned beef is in March, near to St. Patrick’s Day. Otherwise if they’re available in the markets I just don’t “see” them. I bought mine at Trader Joe’s. And if you haven’t noticed, corned beef is mighty pricey! I was shocked. My small 3-pound corned beef was nearly $17. And it would barely serve 6 people. But I wanted to try cooking it in my SousVide Supreme Sous Vide Water Oven. For those of you who aren’t into sous vide, just skip down below to the sauce part if that’s what interests you.

Consulting a variety of sources about the sous vide corned beef (2 cookbooks and about 3-4 online recipes, plus a phone call to my sous vide expert, Russ), I finally decided to cook it for 10 hours close to 180°. By the time I decided what to do, it had gone past the point that I could cook it for 48 hours. I was down to 24, so obviously I did the 10-hour cook. Actually I set the temp to 178°.

To say that I had some difficulty would be an understatement. I’m new enough to sous vide that I was in alien territory when I came into the kitchen, 3 hours into the 10 hour cooking and found the lid of the Supreme standing nearly upright, tipped up at about 75°. At 8 that morning I’d pressed the corned beef into the Supreme’s accompanying rack, and placed the rack in Supreme, with the meat on the bottom rung, put the lid on top and left the house. In the interim time, somehow, fluid had rendered out of the corned beef which creates a gas, so there was a whole lot of air in the pouch. The gas/air was a lot stronger than the rack in holding the roast underwater and it had actually turned the rack upside down, hence popping off the top of the machine. So, the beef was more or less floating on top. Not exactly what sous vide is all about.

I had to manhandle the darned thing to get it turned back down-under, on went the lid and I put a bunch of book on top of the lid. No more mishaps exactly. BUT, after 10 hours I dismantled everything and lo and behold, the roast had come loose again and had pushed itself toward the top. About an inch of the roast was up above water line. Sigh. But, since I cooked it at 178° I knew the meat was done. No fluid had leaked out of the bag – at all – and no water had leaked into the roast. It’s a chemistry thing, though, about the gas. Next time I will have to figure out a way to weight-down the meat – something heavy that will sit on top of the meat and not have enough room to roll over when the gas creates inside. I have one particular casserole dish in mind that will probably work. Or maybe I’ll need to put a real honest brick, wrapped in foil and put into a Ziploc bag to place on top – except that a brick might turn on its side, so that probably won’t work. It would have to a a big cement paver just the right size as the interior of the Supreme!

The roast rested a bit while I made the veggies and the delicious mustard cream sauce. The meat was sliced (easily) and served on heated plates, along with some simmered potatoes, cabbage and onions. The SAUCE: it was quick to make – in the microwave. It’s all the usual steps to make a cream sauce (half and half and chicken broth for the liquid), but just requires opening the door of the microwave through several steps. It took about 4-5 minutes to make it, though. Easy enough.

What I liked: perfect texture, still moist, sliced easily, good red meat color. I’ll probably try it again at long, slow cooking, but I liked this one just fine. The SAUCE: oh gosh. Delicious. I liked it a lot as an accompaniment to corned beef. It was also just fine on the left overs.

What I didn’t like: nothing, really. I’d make them both again.

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