Showing posts with label Kitchen Gadgets. Show all posts
Showing posts with label Kitchen Gadgets. Show all posts

Wednesday, 10 September 2014

Express Sausage Casserole using Tefal Cook4Me Multicooker

The Tefal Cook4Me is a Multicooker which means it can brown, cook, reheat, steam, pressure cook, or cook 50 different pre-programmed recipes or be used manually to create your own thing.  All in all this really is a brilliant invention.  Having been sent one to review (you can read about the Cook4Me in more detail here) and also see how easy it is to make a dish such as Beef Madras in just 20 minutes.

Well today let me tell you about this seriously quick and very tasty Sausage Casserole with cooking time of just 9 minutes.  No fancy ingredients either, in fact I used a shop bought cook-in sauce in order to show just how very easy and simple this multicooker really is.  

 
The Cook4Me as I said come with 50 pre-programmed recipes and to create your own recipe is just find a similar recipe, in this case it was Sausage and Bean Casserole.  Now, none of the recipes are difficult at all nor do they require any fancy ingredients.  But the pre-programmed recipe called for dicing a carrot and a red pepper and a glass of red wine.  Okay that's nothing tricky as I say but what if you actually can't be bothered to even do that?  

So, armed with a jar of sausage casserole cook-in sauce 'Homepride' if you must know!
I chopped an onion and a few mushrooms which you don't have to but doing so will of course give more flavour.  I then selected the sausage and bean stew recipe on the Cook4Me and browned the sausages and onions as instructed. Then I poured in the cooking sauce, closed the lid and waited a whole 9 minutes for it to cook!  Now, this caught me out a bit since the mashed potatoes weren't ready.  All my fault as it does tell you at the start how long or should I say quickly it will take to cook. Please note the cooking time of 9 minutes is to serve 4 people - to serve 2 people the cooking time is less and just 6 minutes!


Anyway, no need to fuss since the Tefal Cook4Me automatically switches to keep warm.  Food can be kept warm for up to 90 minutes.


 Up next time is soup using a pre-programmed recipe but I can't decide between Butternut or Leek and Potato, what do you reckon?

To find out more on this and other great products pop over to the Tefal website.

Disclaimer:  I was given the Tefal Cook4Me multicooker for the purpose of a review which can be read by following the link mentioned earlier in this post.  All thoughts are my own.  I was not required to write a positive review.

Monday, 8 September 2014

Express Beef Madras - Tefal Cook4Me Multicooker Review

 Imagine being able to cook a Beef Madras Curry with a cooking time of just 20 minutes?  Fantastic, but only of course if the beef is juicy, tender, full of flavour and tastes good.
 Well, this Beef Madras using casserole beef (braising steak) actually did cook in 20 minutes and it was seriously good.  Oh yes we're seriously impressed with the Cook4Me Multicooker from Tefal.



 Having recently been asked if I'd like to review the Tefal Cook4Me Multicooker the answer was of course yes please.  I wasn't really sure what to expect since I've never had a multicooker before and wasn't quite sure how they worked.  So, armed with lots of questions as soon as it arrived I wanted to use it!
I'll answer all of my questions and of course if you have any please leave a comment and I'll answer it.

 Picture of Cook4Me supplied by Tefal since it's so shiny I found it almost impossible to take a picture that didn't show myself  and my kitchen in it!


 Does is really cook meals in super quick time and if so, are they just as tasty as you'd expect?
Can someone that really isn't into cooking (such as Paul the husband) be able to use the Cook4Me to create a proper meal without any stress?
  •  How does Cook4Me work?
  • Is it easy to use?
  • What kind of foods can you cook in it? 
  • Do the pre-programmed recipes actually work?
  • Can you make up your own recipe? 
  • Is it easy to clean after use? 
 About Tefal Cook4Me and how it works:
 Cook4Me comes with 50 pre-programmed recipes and it guides you step by step to cook meals for 2 to 6 people. With just the push of a button you can cook a variety of meals in next to no time - great if you want to spend less time in the kitchen. 
The pre-programmed recipes include Starter and Side dishes, Main dishes and desserts.  I haven't tried any desserts as yet but will include one in another post.  I have to try the Molten Chocolate Puddings, don't you think?
Five cooking settings allow you to pressure-cook, steam, brown, simmer, or reheat your meals.
    There's no need to stand watching it either as when the meal is ready, the cooker automatically switches to keep warm until it's time to eat.

The display menu is both easy to read and understand: 
Ingredients, Recipes, Manual and Favourites. By selecting one of these takes you to the following:  Meat and Chicken, Fish and Shellfish, Rice and Cereals.  The OK button is like a select button, you turn it to your chosen category.  The arrow button is like a return button and takes you back to the last menu.  In a word, it's really simple to use.  Yes tried and tested - Paul (the husband) actually made Chicken Tikka Masala all by himself - let me tell you that really is something! 

What other kinds foods can you cook: 

You can of course set it to cook a specific ingredient such as Rice, Quinoa, Bulgar Wheat,  Apples, Broccoli, Cauliflower, Carrots, Potatoes, Peas and Spinach to name just a few.  Everything you want to cook the Cook4Me guides you as to how to cook it.

Do the pre-programmed recipes work:
I've used mine a good few times now and have found it really easy to look for a similar recipe and adapt it to your own recipe.  So far I've cooked Chicken Tikka Masala, Beef Madras, Carrots and Cauliflower and every time the result has been perfect.  The Chicken was really tender as was the meat in the Beef Madras.
Just following the instructions on the screen - select how many you are cooking for and it will display the recipe for you to follow.


Can you use a similar pre-programmed recipe in order to make your own:
Yes you can , just find a recipe that's similar to what you want to cook and use your own ingredients rather than those suggested.  For example there is a pre-programmed recipe for Sausage and Bean Stew.  But since I didn't have all the ingredients to make it I chose to make a Sausage Casserole using a jar of shop bought cooking sauce. It turn out just perfect and since this post is already getting quite long I'll include that in a later post.
     
What about Cleaning:
      At first glance of the instructions you could think that cleaning looks a bit of a bother - only due to the fact that you have to remove the pressure valve and wash the drip tray.  Take it from me this honestly takes a couple of minutes in total to remove, clean, dry and reassemble.  The removable pot and steam basket are dishwasher compatible.  The removable pot is non-stick and a doddle to wash by hand in sudsy water so personally I can't see the need to put it in the dishwasher.

All in All:
  Okay, this muliticooker isn't cheap (RRP £249.99) although at the time of writing I see it's now £220.00 but with that said I wonder if cheaper multicookers on the market would perform as well.
Cook4Me is available from Lakeland instore and online - you can also buy it through Amazon too. 
 I'd go as far as to say it really is worth investing in - especially if you work and have a family to feed.  None of the recipes are tricky nor do they require many ingredients either.  Easy to clean and easy to use.  Since it lots of recipes cook in extra quick time - it will of course save you money too.  Remember the beef madras used casserole steak/braising steak which usually requires cooking slowly for at least 3 hours took just 20 minutes in the Cook4Me. Personally I'd recommend this to anyone.

50 pre-programmed savoury and sweet dishes with a maximum of six ingredients
    Keeps food warm for up to 90 minutes after cooking
    Easy to clean - the ceramic- coated bowl is non-stick, removable and dishwasher safe
    Tell it the ingredient and weight and it will automatically suggest the best way to cook your food
    36.5 x 36.5 x 32cm H. Watts 1300 Capacity 6 litres



Many thanks to Tefal for sending me the Cook4Me to review.

Disclaimer:  I was given this multicooker for the purpose of this review.  All thoughts are my own.  I was not required to write a positive review.


Sunday, 10 August 2014

Fresh Strawberry Milkshake - Review of the Stellar Stick Blender

 Soups, gravies, purees and sauces all benefit from the use of a blender to make the job easy and quick.  
When the weather is hot a nice ice cold frothy milkshake is just what you need, and in any case strawberries are always a good thing.

 
 If you don't have room for a kitchen processor then the stick blender (or immersion blender) is the way to go. 
Having been recently sent this very nice looking Stainless Steel Stick Blender by Stellar Cookware I couldn't wait to use it.

Photos by Stellar Cookware:
 

Sunday, 27 July 2014

OXO Good Grips Clean Cut Pizza Wheel - Review

New from OXO Good Grips is this rather ingenious pizza wheel. The Clean Cut Pizza Wheel is comfortable to hold and easy to use and the large (approx 4 inch) stainless steel wheel cuts though pizza thin or thick crust effortlessly.  As the Good Grips name suggests it really does give non-slip grip.


The blade guard makes it safe to store since it doesn't fall off easily which is a good thing but it pulls off quite easily when you're ready to the pizza wheel.  I love the slim-line design which makes it suitable to store in a kitchen drawer.  So it was out with my old and rather bulky pizza wheel and into my kitchen drawer with this one!
 

Cleaning:
It opens a bit like a CD case allowing the blade to be completely removed for easy cleaning and is dishwasher safe too.


Yep, I say this is yet another excellent product from OXO Good Grips and with a RRP at £10 - I say it's well worth investing in one.

You can see many more of my reviews on OXO products by clicking here.

Many thanks to Zara and OXO Good Grips for sending me this product to review.
Disclaimer:  All thoughts are my own and I was not required to write a positive review.  I only post reviews on products I truly like and therefore would but myself. 

  

Friday, 25 July 2014

Giveaway - Set of ZING Silicone Kitchen Tools

How do you fancy winning a this lovely set of kitchen tools?  Well one lucky reader will do just that in this easy to enter giveaway.  ZING silicone kitchen tools from Premier Housewares are already available in seven ZING colours but now they've added new Sunshine Yellow making a total of eight fabulous colours to choose from. Spatulas, spoons, whisks, colanders and sieves all feature as well as trivets, spoon rests, kitchen scales and rolling pins!


Made from silicone, the range is durable and heat resistant to 240 ᵒc so it not only looks good and performs better for longer.

Wednesday, 9 July 2014

Fro-Fru Frozen Fruit Dessert Maker - Review

Frozen Fruit (Fro-Fru)
This refreshing pineapple sorbet was made in less than a minute (after freezing the fruit beforehand) thanks to this great little gadget 'Fro-Fru' from Judge Cookware.  
Of course you can use whatever fruit takes your fancy, bananas, strawberries, blackberries, peaches, raspberries - the list is endless.  Dairy products - milk, cream and yogurt can be used to conjure up a delicious dessert in no time at all.  Kids and adults alike will love this little machine! 


 Here's a few proper pictures of the Fro-Fru from Judge Cookware:




Monday, 30 June 2014

Giveaway - Strawberry Huller and Berry Bowl by OXO Good Grips

You might have seen a recent post of mine in which I reviewed the new Strawberry Huller and Berry Bowl from OXO Good Grips?  Well I have some good news - one lucky reader will have the chance to win one of each of these products for themselves.


The Berry Bowl comes complete with a colander and a clip on lid so you can keep your strawberries nice and fresh.  Of course it's not just for strawberries, it's great for salad too.

The Strawberry Huller is so easy to use and makes quick and tidy work of removing the hulls from your strawberries as you can see:

  
Now for the Giveaway:
One lucky reader will win a Berry Bowl and a Strawberry Huller from OXO Good Grips - but there's more!
The winner will then be entered into a separate giveaway (outside of A Glug of Oil) and will be in for a chance to win  A Years Supply of Strawberries from Berry World!

This giveaway ends 15th July 2014 or as shown in the Rafflecopter widget
 Entries to this giveaway must be via the Rafflecopter widget. Please note the prize can only be sent to the UK mainland only. 
 To see a short video on how easy it is to use Rafflecopter click here.
*Inappropriate comments will be deleted and entry/entries to the competition removed.  
 For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Competition end time is as shown on the Rafflecopter widget.
Good Luck Everyone!


a Rafflecopter giveaway

Please note - since Raffflecopter won't allow me to add the Terms and Conditions in the widget I've posted them here:
    This giveaway is open to all readers over 18, who live in the UK mainland only.
The winner will be chosen via Rafflecopter (which uses random.org) and announced on this page.
The winner will be contacted by e-mail, if they do not respond within 3 days another winner may be chosen.
There is one prize consisting of one OXO Good Grips Berry Bowl and one OXO Good Grips Strawberry Huller.
I am running this competition in good faith on behalf of OXO Good Grips. Their decision is final and no correspondence will be entered into.
They reserve the right to substitute the prize for one of a similar type / value if the prize above is not available.
Instructions form part of the terms and conditions. Entries using any software or automated process to make bulk entries will be disqualified.
The organiser reserves the right to alter the closing date of the giveaway, either closing early or extending without notice.
Changes to the closing date if they occur will be shown on this page via the Rafflecopter widget.
Where prizes are to be provided by a third party A Glug of Oil will have no responsibility for the acts or defaults of any other persons.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Follow the instructions in the form above. If you already like/follow please comment in the Rafflecopter widget and let me know to get your entries.


Tuesday, 24 June 2014

Strawberries and Ice Cream Eton Mess Dessert

Now this dessert came about since I couldn't wait to try out the Strawberry Huller - new from OXO Good Grips and of course the Berry Bowl.
Perfect for summer this Eton Mess style dessert takes no time at all to make and makes perfect eating whilst watching Wimbledon! 



First things first - you need good tasty strawberries and it has to be said these strawberries (kindly sent to me from Berry World) were seriously the best we've ever had.
 The 'Sweet Eve' is a truly British born-and-bred strawberry. They were so, so sweet and juicy and really didn't need anything else with them.  But I was asked to make a dessert and so I did!

The new Berry Bowl from OXO Good Grips is really handy and just the right size to hold a full punnet of strawberries.  There's a colander so you can wash and drain your berries before removing the hulls with this neat Strawberry Huller, also from OXO Good Grips - more about that in a bit.

Monday, 16 June 2014

Tefal Fresh Express Cube and Stick - Review

Chopping, slicing, grating, sticks and cubes of all kinds of vegetables and fruit are rustled up in next to no time with this marvelous must have kitchen gadget from Tefal.  It can cope with pretty much everything from apples, aubergine, beetroot and bananas to potatoes, carrots, celery, cheese, pineapple and many more.


 This and many other kitchen appliances are available from Tesco Direct.  It comes with five easy to change coloured cartridges which are stored in a transparent cartridge.  Just select the cartridge that corresponds to the desired use - each one is easy to identify simply by looking at the type of blade.  That said, the instructions for this product are excellent and you'll find an easy to follow chart on which colour cartridge is suitable for which food item and tips on how to use it.   

Friday, 2 May 2014

Food Preparation - Right Tools for the Right Job

As we all know whatever it is you're doing having the right tools for the job helps you get it done easier and quicker.  This is especially true in the kitchen - for example, every good cook needs a good knife, chopping board, mixing bowls and a measuring/pouring jug to name but a few.  Having the right equipment makes for better results too.


 I'm a huge fan of OXO Good Grips since their products actually work and do the job they say they will.
Having recently been sent the Batter Bowl and the Large 3 Piece Bowl and Colander set to review here's how it went.

Thursday, 17 April 2014

Tefal Optigrill - Bacon Wrapped Chicken with Pineapple Pepper and Chilli Salsa

Having recently been sent the Tefal Optigrill I wondered if it really would be as good as they say it is.
But in the short time I've had it I've used it to cook all sorts;  Bacon, Chicken, Burgers, Pork Steaks and Corn on the Cob and every one has turned out perfectly - yep this grill is excellent. 


 The Tefal Optigrill uses sensor technology to measure the weight and thickness of different meats to decide how long it will take to cook them.  For steak, the grill alerts you when the meat is rare, medium and well done.  Fantastic as you can take out a rare steak while leaving the rest to continue cooking. 

Monday, 10 March 2014

ChefAlarm Cooking Thermometer and Timer - Review

  The ChefAlarm from ETI (Electronic Temperature Instruments) is a professional cooking thermometer.  It has a count up and down timer which simultaneously displays the count up and down time.  The current temperature or your food item is displayed and it has high and low alarms which you can set to display the minimum and maximum temperature you want before the alarm sounds.


The timer is fully programmable and you can set the count up/down time to 99 hours, and 59 minutes. 

Sunday, 23 February 2014

Pancakes with Summer Berries and White Chocolate

I was recently asked to try out three different Tefal frying pans and to come up with a pancake recipe for Pancake Day.  With spring around the corner and really hoping to see some sunshine soon, I came up with these pancakes filled with summer berries which I drizzled with melted white chocolate.


The three lovely pans Tefal sent me were quickly put to the test and all did a great job of making perfect pancakes as they all heated up quickly and are non-stick.

Wednesday, 12 February 2014

Samsung Combination Microwave MC28H5013AK - Review

 The choices are endless when looking to buy a new microwave oven - do you simply want microwave only, microwave with a grill or a combination oven?  Combination microwaves allow you to use convection mode to cook food in the same way as it would in a traditional oven and microwave is not used.  Of course you still have the option of using microwave only or microwave with the grill to brown food as its cooks.
 
This rather stylish Samsung Combination Microwave Smart Oven - model MC28H5013AK is excellent value for money and it is really dead easy to use.  For me, it has to be a combi microwave since I can then use it as an extension of my usual traditional oven (a bit like having two ovens) which really comes in handy when we have friends round and I'm cooking a variety of dishes or a large meal.

Friday, 7 February 2014

Easy Chicken Casserole - Stellar Cookware Induction Hob and Pan

 Here in this video I make a really easy chicken casserole - it's nothing fancy but it's tasty and is the very thing for this horrid weather we have here at the moment.  All you need to serve is either mashed potatoes or you could have some nice crusty bread.
I'm using an induction hob from Stellar Cookware and the pan I used is the Stellar 5000 induction saute pan which is suitable for all hob types.  I wanted to use the timer function on the hob which I did and it works a treat.  I stirred the casserole from time to time and to check how it was going.


About the Pan and Induction Hob:
The Teflon Platinum Pro triple-layered non-stick.  Mirror polished high quality 18/10 stainless steel, Cast stainless steel riveted handles, with anti-slip, stay cool, soft grip handles. Dishwasher and oven safe up to 180ºc, Stellar lifetime pan guarantee, with a 10 year non-stick guarantee. 

I absolutely love this pan and have used it a good few times now.  The pan I was sent it 28cm and is a good size.  So very easy to clean and although it is dishwasher safe I have so far just needed to wash in hot soapy water, rinse and dry.  Nothing seems to stick to it, it's brilliant.  Although it is a little heavy I found it easy to lift due to the extra helper handle.  The glass lid allows you to see what's happening to your cooking and is ventilated too. The pan is available in 24cm too if 28cm is too big for your needs.  There are 12 items in the Stellar Induction 5000 Cookware range, saucepans, frying pans and a stock pot and casserole.   

For anyone that hasn't already seen my review of the Stellar Touch Control Portable Induction Hob you can see it here.

Where to Buy:
Available at Harts of Stur, all good cook-shops and Amazon


Many thanks to Stellar Cookware for sending me the Induction hob and pan.  All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

Sunday, 26 January 2014

Judge BioChef Eco-friendly Kitchen Tools - Review

Take a look at the new Judge BioChef kitchen utensil range - the 100% Biodegradable handles are made of Corn-based Bio-plastic.  Yes, CORN! 


The rest is a combinations of nylon and a little bit of silicone.
Attractive, practical and Eco-friendly they are heat-resistant to 210°C, and dishwasher safe too.
The Judge BioChef range includes a turner, slotted turner, spaghetti fork, slotted spoon, ladle and serving spoon.

Wednesday, 11 December 2013

Must Have Garlic Chopper - by Judge Cookware

Not just for chopping garlic!  This surprising small, but very capable little chopper chops garlic, onions chillies, carrots and herbs in next to no time and will even chop nuts.

The TC250 Judge Garlic Chopper is just under 17cm in height and easy to use, just press down and the simple  pressing action rotates the blade, chopping as fine as you want it to - the more you press the finer it will chop your ingredients.

Christmas Essential - Rudolph Nutcracker by Stellar Cookware

Fun to use, but when not in use it doubles as a Christmas ornament, I say so anyway.
Cracks nuts of all sizes - from Hazelnuts to Walnuts and Brazil nuts - Rudolph makes then a doddle to crack! 
     

Made from polished stainless steel  with a non-slip base and has quite a nice weight to it too.
Tried and Tested - it works really well.
 Just place your selected nut under his tummy and push down on his tail to crack the nut with ease.
Selling FAST and available to buy now from good cook shops and Amazon.


Many thanks to Pam and Stellar Cookware for sending me The Rudolph Nut Cracker to review.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

Wednesday, 6 November 2013

Thermapen Thermometer - Review

Checking the temperature of any kind of poultry is always a good thing to do for health and safety reasons.  But it's also good to know that your Christmas turkey or that beef joint is cooked to perfection and doesn't end up under or overcooked and dried out.   All you need is a good digital thermometer to check everything's properly cooked but without all the prodding and poking every five minutes.  
Of course checking the temperature isn't all about meat and poultry, according to experts, the secret to Plum Pudding perfection on Christmas Day is to reheat it to precisely 71°C.  Any hotter than 89°C and the sugar within the fruits begins to caramelise and no matter how luxurious its ingredients, your pudding will taste bitter.


I'm a big fan of digital thermometers and I always use one to check if meat or poultry is cooked.  Having been sent the Thermapen® I must say I think it's brilliant and extra fast at displaying a precise reading in just three seconds.  


I have a few different digital thermometers and in my opinion this is by far the best.   Okay the price is more expensive than the others I own but I'd say this one in particular is really worth investing in.  It's sturdy and is very well made.  Thermapen is made in Britain and each comes serial number on the back and a Manufacturer's Certificate of Calibration which if filled in by hand.  The Thermapen is guaranteed to be accurate to + or - 0.4c with a range of -49.9 to 299.9c
 The digital display is large and easy to read and the manufactures say the biomaster casing reduces bacterial growth.  The case is splash-proof and it's really easy to use, there are no buttons or switches to press and it's comfortable to hold in your hand.  Just unfold, probe by inserting at least 3mm to get an accurate temperature reading.
Available in a wide range of colours and comes with a two year guarantee.

Great for all meat and poultry dishes, baking and jamming the Thermapen costs £57.60 pop over to www.thermapen.co.uk for more details.
 
Many thanks to Jo and Thermapen for sending me this product to review.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of and therefore would buy myself.

Sunday, 13 October 2013

SousVide Supreme - Entertaining Made Easy

 Whether you're hosting a dinner party or simply cooking meals for the family the SousVide Supreme water oven really is the bees knees of kitchen equipment.
 Here I've made three different starter courses, all inexpensive and simple to make but there's a difference to the norm, the chicken, peppers, egg and asparagus used in these dishes were cooked in a SousVide Supreme Water Oven.  Meaning you can cook ahead and without fuss, get on with your day and dinner is ready when you are.

First up - Sous Vide Indian-style Chicken and Pepper Tikka Skewers:


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:


And lastly Goi Cuon - Vietnamese Chicken Spring Rolls 
with Pickled Cucumber:

 

 Just recently I was lucky enough to be sent an absolutely fantastic piece of kitchen equipment in the form of a SousVide Supreme Water Bath.
After seeing the water bath method of cooking programs such as Masterchef, you've no idea how much I've wanted one since.  That said, the ones in professional kitchens are far too big to fit in my tiny kitchen.
But the good news is, SousVide Supreme have made a smaller version which is perfect for the home cook and big enough to cope with a dinner party.

What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.
 
So what was in the Box?
   SousVide Supreme Water Oven:

SousVide Vacuum Sealer, which includes 10 pouches of different size, 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide Cookbook, a DVD and of course there are operating instructions for the water oven and the vacuum sealer.



 How easy it is to cook with the SousVide Supreme?
In return for receiving the SousVide Supreme I have to create a variety of recipes, all using the SousVide Supreme water bath.  So over the next few months I will be showing you exactly how easy it is to use.  In this post I'll show you three easy to make recipes suitable as starter courses.
 
Whilst this method of cooking is totally different to the norm once you see how amazingly tender and so perfectly cooked a medium-rare steak turns out, I think you too will be converted it makes you look like a professional chef turning out some of the best food ever.   

So for example if you like your steak medium-rare the precise temperature that a 1 inch thick piece of steak needs to be is to 56.5 C / 134F so once you've set the temperature on the machine as long as the steak has had the minimum time to cook it doesn't matter if you leave it there for another hour, two hours or even most of the day, your steak will stay safe to eat and perfectly medium-rare just as you wanted.

And when you're ready to serve?
All that's needed is an extremely quick flash-fry of 30 seconds in hot butter which will ensure your steak browns and looks as good as it's tastes.  

Of course it's not just steak:
 Poultry, Game, all Meats, Fish, Vegetables, Fruit and Eggs can all be cooked perfectly in the SousVide Supreme.

Chicken breast for example which is known for very easily becoming tough during cooking, with the SousVide Supreme chicken is perfectly cooked, meltingly tender and so, so juicy.  Because when cooking in a vacuum sealed pouch there simply isn't anywhere for the natural juices along with any seasonings you might add to go.
Seriously the results are truly outstanding - SousVide also delivers healthier and more nutritious food.      

Timings and recommended temperatures for your chosen cut of meat, chicken, fish and vegetables and even fruit are all listed
in a book as part of the kit.  But you can always check them here: 
Sous Vide Cooking Times and Temperatures Reference Guide.

Getting Started - Fill the Machine with Hot Water:
 Fill to just below the 'Max' as when the food is in the water level will rise, you can either add a little more or remove some if necessary.


Seal the food to be cooked in the special food grade pouches which are designed to be sealed by the heat.
For example, place asparagus evenly in a pouch.  Add a drizzle of olive oil, personally I find it best to season after cooking.
Make sure the special food grade bag is straight, and with the top of the pouch laying on the rippled surface just touching the air portal.


Close the lid and press 'Vacuum/Seal' - the air with be automatically drawn out and the bag will seal afterwards.


Your food is now ready to be cooked in the SousVide water oven!

Four Easy Steps to SousVide Cooking are simply;
 Season, Seal, Simmer and Serve.

 Season: Meat, chicken or fish or vegetables, fill the machine with hot water and set the temperature on the SousVide water oven.  Pop into the special food grade plastic pouches along with any chosen herbs you might fancy.
Seal: The pouch using a vacuum machine.
Simmer: Once your selected temperature has been reached, place the sealed vacuum pouch into the water bath by resting it in the rack.  Put the lid on along with the heat mat included and get on with enjoying your day whilst dinner is being cooked with the temperature being constantly monitored for you by the SousVide water oven.
Serve: When the time is up, take the pouch out of the machine and turn the machine off.  Open the pouch taking care of the hot steam on opening and you can either enjoy your beautifully cooked food straight away, or continue to cook further depending on your recipe. 
Leave the water to cool before emptying the machine.
Indian-style Chicken and Pepper Tikka Skewers:


 Print Recipe

 Allow 1 chicken breast fillet and half of a bell pepper for every 2 skewers you want to make.

Skinless chicken breast fillets - cut into bite sized pieces
Red bell pepper - cut into bite sized pieces
Tikka Masala Paste (Pataks or Sharwood's are both good)
vegetable oil

How to do it: 
Mix the paste and oil together in a bowl - about 1 tablespoon of paste to a drizzle of oil is enough for 1 chicken fillet. Leave to marinate for at least half an hour.  
Thread the chicken onto wooden skewers alternating with pepper.
Pop the skewers into a pouch - best to roll the top of the pouch so the marinade doesn't get on the top of the bag, if it does it wont seal properly.


Seal the pouch and fill the SousVide water oven with hot water and set the temperature to 63.5C or 146F
Once the temperature is reached pop the sealed bags into the water and allow to cook for a minimum of 1 hour but I left mine simmering away for 2 and a half hours.
*This is the great thing about Sous Vide cooking, only the temperature and minimum time has to be paid attention to, then you can leave most foods simmering all day - until you are ready to eat*

Remove the pouch from the oven and remember the food will be perfectly cooked though but for visual presentation just pop the skewers either onto the BBQ for literately 30 seconds each side, or onto a VERY hot griddle-pan as I did to achieve a nice char-grilled look.
Enjoy!


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:


Print Recipe

Allow 1 egg and 4 or 5 asparagus tips per person and 1 rasher of bacon will make enough dust for 6 plates.

How to do it:

For perfectly cooked Asparagus Tips: 
Fill the machine with hot water and  at 88C/190.5 and pop in the vacuum sealed pouch and cook for just 5 to 10 minutes.  Remove and without opening the bag, see if it bends easily and when it does it's done.


    I cooked the asparagus in the Sous Vide water oven the day before, since the eggs and vegetables need different temperatures it was easier.
 Asparagus needs nothing but a tiny drizzle of oil added to the cooking pouch and I find it nicer if it's seasoned once it's cooked.  All vegetables keep their colour and look amazing.
 Once it was cooked I plunged the bag into ice cold water and left it to cool. Wiped the bag dry and stored still sealed in the bag until the following day.

Wipe a non-stick frying pan with a tiny amount of vegetable oil and fry a rasher of smoked back bacon until it's really crisp.  Now wrap in a couple of sheets of kitchen paper and pop into the microwave for 30 seconds and it should be very crisp.  If not pop it back for another 20 seconds but take care not to burn it.
Leave to cool and crush in a pestle and mortar or with under another sheet of kitchen paper with a rolling pin and voi·là bacon dust!

Perfect Soft Cooked Eggs:
 After a few experiments I found that a temperature of 65C and 45 minutes produced the perfect soft cooked egg and very fresh eggs work best.

There is no need to put your eggs in a bag.  Fill the Sous Vide with hot water and set the temperature to 65C/149F and once the temperature is carefully lower in your eggs one at a time and set the timer on the machine to 45 minutes.
Once the time is up the machine will give out a series of load beeps.  Remove the eggs and crack into a cup before placing on your finished dish, only because it's easier that way.  

Plate your dish up, add the egg and enjoy!


Goi Cuon - Vietnamese Chicken Spring Rolls with Pickled Cucumber:


Print Recipe

To serve 4 you will need:
about 4 inches of cucumber - seeds removed and diced
a pinch of salt
 1 tablespoon rice vinegar
1 teaspoon sugar 

1 x skinless chicken breast fillet - cooked Sous Vide with a tiny drizzle of oil and a splash of soy sauce - then cooled and thinly sliced
1 carrot, 1 spring onion - very thinly sliced into matchsticks
a few baby gem lettuce leaves - shredded  
8 Spring roll rice papers and Vermicelli Noodles - available in any good supermarket.

How to do it:
Fill the Sous Vide oven with hot water and set the temperature to 63.5C/146F
Once the temperature has been reached submerge the chicken fillet (prepared as above) into the water and as long as it's been simmering for a minimum of 1 hour, remember cooking Sous Vide means it can stay there all day if you wish without the chicken drying out, it will stay moist and full of flavour and is ready when you are.

  Meanwhile, make the Pickled Cucumber:
Sprinkle the diced cucumber with the salt and leave for 30 minutes.  Once ready, pat dry with kitchen paper and put the cucumber into a small bowl.  Add the rice vinegar and sugar and give it a good stir.  Leave for an hour or so and to serve just drain from the liquid.

Once the chicken is cooked, remove and cool in ice cold water whilst still in the pouch.  Then remove the pouch and slice the chicken into thin strips.

For the Spring Rolls:
Pop the vermicelli noodles into a bowl and add boiling water, leave for 5 minutes then rinse and drain.
Place one spring roll rice wrapper at a time into a large bowl of warm water and leave for just a couple of seconds so the rice paper has softened.
Lay on a plate and add the chicken, carrot, lettuce and spring onion filling along with a few noodles, taking care not to over fill.
Bring the bottom of the rice paper up to cover the filling, fold the side in and roll.  Cut each roll in half when you're ready to serve.


  Next time I'll be showing you three Main Courses including a selection of vegetables.
You can find more delicious Sous Vide recipes over at Karen's site;
Lavender and Lovage.

Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of: a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.
2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook
RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.

+SousVide Supreme 

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