A Week In The Life Of A Sous Vide Supreme

When I first received my Sous Vide Supreme I was excited but I didn’t expect it to make such a difference to my everyday cooking.

I have used it for 90% of our meals this week. So far we have used it for:

Chicken breasts
Chicken Thighs
Eggs
Diced Casserole Beef
Lamb Steaks
Gammon Joints
Potatoes
Sweet potatoes
Carrots

And tonight a huge Turkey drumstick. Wow – that’s pretty good going for a machine that I’ve had for just under a fortnight.

Let’s start with the basics, week one:

Perfectly Plain Chicken:

While getting to grips with how the machine worked I wanted to keep it very basic and just see how things turned out – plenty of time for fanciness later.

I placed three chicken breasts in a food grade pouch with a little butter, salt and pepper and vacuum sealed it – this was fun. I do like a new kitchen gadget.

I cooked it for 2.5hrs at 63.5c and when it came out it looked a bit undercooked and a strange texture – I later discovered it was just moist the way chicken should be.

I seared them quickly in a smoking hot pan:

And they looked a lot more attractive..

I was incredibly impressed with my first sous vide meal. It didn’t require any sauce or added flavour as it just tasted perfect. The most chickeny chicken ever. I can’t imagine I’ll ever want an over cooked pan fried breast again.

Next up I made boiled eggs.

Now I haven’t got the egg quite to the way I want it to be so I will share my method then but this first batch I made for 75 mins at 65c and although the White was slightly watery the yolk was just dreamy. A silken delight to my senses.

Gammon in Brown Sugar and mustard

I bought a large Gammon joint in my local supermarket and cut it into three. Two thirds into joints and a third into thinner gammon steaks. I vacuum sealed all three and froze my steaks to cook next week. I cooked both of the joints.

I cooked my joint without any seasoning or herbs in the Sous Vide at 65c for 16 hours.

I then removed from the bag, rubbed with mustard and brown sugar and cooked in a very hot oven until glazed and gorgeous.

The ham was perfectly tender and delicious. The next joint went in the following day.. 🙂

To sum up we are really impressed with our Sous Vide journey. Some proper recipes coming up next week but for now we are having lots of fun experimenting.

*i received a sous vide supreme kit for the purpose of this review.