Rack of Lamb with Sous Vide Infused Mint Butter Recipe

Rack of lamb is a quintessential spring recipe, and an excellent opportunity to let the Sansaire take the stress out of working with oddly-shaped cuts. In this recipe, we adopt the classic pairing of lamb and mint by infusing the flavor of fresh mint leaves into butter. To put a perfect, golden crust on the… 

Sous Vide Asparagus with Sous Vide Egg, Pancetta, and Hollandaise Recipe

When cooked sous vide, asparagus is an incredible treat. At once crunchy and tender, there’s a reason that this flavorful vegetable remains a springtime staple. We can’t think of a better way to celebrate asparagus than topping it with a sous vide egg, crispy pancetta, and a creamy hollandaise sauce. The 65°C egg yolk is… 

Sous Vide Honey-Glazed Carrots Recipe

Carrots are delicious on their own, but with a little butter, honey and 45 minutes in a sous vide bath, they become exceptional! In this recipe, we add crushed hazelnuts and a yogurt spread to the presentation to give the dish contrasting textures. We like to use young carrots (the smaller ones, often with their… 

How To Cook Prime Rib Sous Vide

One of our favorite dishes to serve during the holidays is prime rib. By cooking your prime rib sous vide using the Sansaire, you’re guaranteed to produce a perfectly cooked, juicy, succulent roast, without tying up your oven, stressing doneness, or worrying about timing. The traditional way to cook a prime rib is to roast… 

How to Cook Thanksgiving Dinner Sous Vide Using the Sansaire

If cooking Thanksgiving dinner is part of your family’s annual tradition, you likely have the same cooking goals each year: juicy, delicious turkey, rich gravy, tender vegetables, and no stress. Unfortunately, for many home cooks Thanksgiving is rife with the chaos of trying to properly bake your turkey while juggling vegetables, side dishes and sauces,… 

How to Cook Fish Sous Vide

Fish is one of the best foods you can cook sous vide. The flesh of fish is delicate and easy to overcook with traditional techniques, but cooking sous vide ensures that your fish remains moist, flavorful and vibrant. In the photo above, both salmon fillets were cooked to the same internal temperature of 48°C /… 

Sansaire Now Available at Sur La Table!

We’re thrilled to announce that the Sansaire is now available at Sur La Table! This is a fantastic partnership that will bring sous vide cooking to a wider audience than ever before, and a huge milestone for us at Sansaire. Sur La Table has over 100 stores in the United States and offers cooking classes… 

Sansaire Sous Vide Times and Temperatures

Sous vide cooking is all about time and temperature. Broadly speaking, a particular “doneness” (like medium-rare) depends on your cooking temperature.  Higher temperatures yield more well-done foods, and lower temperatures yield rarer foods. [*Eggs are an exception, where both time and temperature matter for doneness].  We’ll dive deeper into the science of time and temperature… 

Sous Vide 101: 65C Eggs

Now that you’ve received your Sansaire, you may be facing the difficult question of what to cook first.  Indeed, your first sous vide dish represents a milestone in your home cooking. To commemorate this occasion, we can’t think of a better food than a perfectly cooked egg. The Fabled 65ºC Egg For your first sous… 

The First Sansaires are Shipping!

As we speak, your Sansaires are making their way from our factory in China across the world and to your doorstep.  This is a huge milestone for us, as it represents our transition from Kickstarter to a real, operating business.  We think we’ve succeeded in making a sous vide machine you will all be proud…