The sous vide method of cooking has been used by many great chefs for decades and it’s finally making its way into more homes. Sous vide machine and cooker in the past few years has become more affordable and easier to use making it a great tool for the home cook and small restaurant. Sous vide cooking has so much to offer allowing anyone to create gourmet meals with ease and convenience.
Benefits Of Sous Vide Cooking
Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also extremely versatile – from beef and salmon to vegetables and sauces, you can cook practically anything perfectly every time. Really, the only thing you can’t cook with a sous vide machine is popcorn. And what used to cost restaurants thousands of dollars to achieve, you can now do for the cost of a good sauté pan.
Sous vide cooking is particularly suited to meat, especially tougher cuts.There is nothing like biting into a short rib that is fall-off-the-bone tender and medium-rare at the same time. Because meat is cooked over a relatively long period, the collagen has a chance to break down, which results in an incredibly-silky texture.
Vegetables also benefit from sous vide cooking, especially root veggies like potatoes and beets. I like to toss them with a little salt and duck fat and let the water work its magic. One great thing about cooking vegetables sous vide is that you avoid the “granny” effect. The “granny” effect is what happens when you throw something like broccoli into a simmering stockpot and promptly forget about it. When you do remember and swoop in to rescue the broccoli, you discover it’s flaccid and tasteless.
Whatever you want to cook, be inspired to investigate greater meals with a Sous Vide cook books. But if you don’t want to spend a little money on it, here we combined 75 best sous vide recipes for you from many great chefs, it will help you to be successful with sous vide.
Crispy Chicken: everybody loves it. Making it with sous vide, however, can be a stressful guessing game. We want you relaxed and happy when you’re cooking up a big batch of the crispy stuff, so here is the best sous vide recipe to make crispy chicken.
Chicken breast can be dry and tough when overcooked. This is normally due to cooking at high temperatures that are difficult to regulate. Cooking sous vide ensures that this is never the case as the temperature of the chicken will not exceed the optimum temperature of 64°C, giving a perfect, consistently cooked product every time.
Short ribs are best when they’re literally falling apart. These are flavored all the way through with pineapple, soy sauce and ginger for a sweet and savory Hawaiian-inspired dish.
Coq au vin is simple, homely and hearty, great for lazy rainy days and boozy Sunday afternoons with friends. And the homemade article beats the shop bought variety by a country mile, whether sous vide or conventionally cooked.
Traditional meatballs are made from ground beef or veal and tossed in some kind of marinara sauce. Here is a new take on an old recipe: Chicken meatballs with cheese and tomato sauce, sprinkled with panko crumbs for a little crunch. Whether you need finger foods for a dinner party you are hosting or are just looking for a new recipe, these sous vide chicken parmesan meatballs are a great addition to any chef's recipe cookbook.
This recipe is always the best sous vide recipe to do for kids and whole family. For me it is a bit of a “go-to” meal, since I almost always have the key ingredients — the only ingredients — on hand in the house. Finishing on the grill gives it an extra layer of flavor. The brief brine before cooking is worth it, keeping the chicken breasts moist and flavorful.
Chicken thighs make an easy and inexpensive dinner. Chicken thighs are an easy sous vide staple. Crisping the skin after cooking transforms this kitchen basic into an impressive entree. This recipe works best with boneless, skin-on chicken thighs.
Lobster was the first meat that I ever cooked sous vide, and it's still one of my favorites. If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it. It's better than the best steamed or boiled lobster you've ever tasted.
If you've already experienced the magic of sous vide lobster, this is the only logical next step. Lobster rolls may not be very fancy, but there's no better way to experience lobster in its briny, sweet, buttery glory than stuffed into a top-split hot dog bun that's been griddled in butter until golden brown. This version is what you'll find up and down the coast of New England, served cold with a touch of mayonnaise and lemon.
You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide will guarantee perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.
Good brisket is often called the Holy Grail of barbecue. This is an apt description, given how rarely you find good smoked brisket in the wild. I've tasted barbecued brisket all over the country, and, while you can certainly find some truly transcendent barbecued brisket, the vast majority of the time, it's a dry, bland disappointment. Sous vide cooking changes all that by allowing even a novice to produce brisket that's as moist and tender as the very best stuff you'll find in Austin or Lockhart.
Cooking beef brisket is big deal in the US. A really big deal actually. There are competitions and stuff. Everybody gathers with their families, and their smokers and their secret dry rub recipes and whatnots and spend beautiful summer days on football fields cooking delicious meat that resemble works of art. It’s amazing stuff really. Maybe this beef brisket madness extends to other countries in the world, I honestly don’t know.
Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time
These Sous Vide Teriyaki Chicken Bowls feature perfectly cooked chicken coated in deliciously rich and salty homemade teriyaki sauce, then served with a 63ºC egg, pickled veggies and rice. While this recipe doesn’t ‘need’ to be made sous vide, it’s actually easier that way. It’s a super simple recipe in either case, though the sous vide results will be superior as the egg is fairly hard to emulate without precise control over the temperature.
Sausages have a reputation for being easy. They've already got the right ratio of fat to meat built in and the right level of salt and seasoning, and they even have a convenient skin around them to ensure that all those juices stay inside where they're supposed to be.
Carnitas are the undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they're moist, juicy, and ultra porky, with the rich, tender texture of a French confit, and riddled with plenty of well-browned, crisp edges. At home, I've been making them for years using my oven recipe, and, while it's a fantastic and easy method, I'd venture to say it's even easier using a sous vide cooker.
Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can't really get through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook. In this recipe shrimp are flavored Spanish-style with extra-virgin olive oil, garlic, smoked paprika, and sherry.
Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you'd think would benefit from being cooked sous vide. It's such an easy meat to cook, not to mention that it's already par-cooked when you buy it. But turns out, cooked low and slow overnight, it retains all of its juiciness, but gains an incredibly luxurious, buttery-soft tenderness as its connective tissue and muscles break down.
Broccoli is good when it’s good, yet oh so bad when it’s bad. But have you ever had truly great broccoli? Welp, you are about to—because sous vide broccoli is truly great broccoli.
If your salmon isn’t flaky and topped with a sticky teriyaki sauce, you’re not doing it right. Serve alongside rice and sesame broccoli for a quick weeknight meal with flavorful Asian influence. Be sure to use fresh salmon for this recipe, not previously frozen, to prevent the fish from flaking apart while cooking.
loves to cook beef tenderloin sous vide—a restaurant technique that home cooks can easily replicate by simmering the steaks in a resealable plastic freezer bag at a low temperature (a meat thermometer is essential).
For this summery sous vide grilled octopus dish, octopus gets cooked in the Anova Sous Vide Precision Cooker before a quick sear on the grill. The flavor and texture is so good, it really only needs an easy lemon-parsley vinaigrette to go along with it. This works as a tapas-style appetizer but also as a healthy main dish when served with grilled vegetables or a salad.
Why you should follow this recipe? One, you can achieve textures with sous vide eggs that you could never get with traditionally cooked ones. Think decadently creamy yolks and tender whites with just a little bit of pull. Two, you can dial in times and temps to get the exact yolks and whites you want.
A butterflied leg of lamb is ideal for stuffing and rolling with other ingredients, and, because lamb is so robustly flavored on its own, you don't have to be shy or subtle about it. Today we're stuffing a lamb leg with a paste of black olives, garlic, and parsley, then cooking it sous vide for perfectly foolproof results.
One sure-fire way to break down the connective tissue of ribs is to sous vide for six to nine hours before grilling. I actually prefer my ribs to be almost fall off the bone tender. So in this recipe, we’re going to aim for some delicious fall off the bone sous vide baby back ribs. Get your ribs from your local butcher or go with an organic brand if you can.
Egg lovers unite! If you’ve never tried a duck egg, stop what you’re doing immediately and head to your closest specialty store. With big, rich yolks, these slightly larger oeufs pack a more powerful gustatory punch than their chicken counterparts.
As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 130°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it easier to crisp without shrinking on the stovetop just before serving.
Never suffer through dry pork chops again with this herbaceous recipe. Pop them under the broiler for a few minutes before serving to get a nice crust on the outside. This recipe to be full of flavor, a fresh herb combination for the rub, combined with lemon zest, garlic, vinegar, olive oil and salt & pepper.
A lot of home cooks suffer from pork phobia. Understandable, considering the mass misconception—which persisted for decades in the US—that even a blush of pink meant meat was almost certainly lethal. Fear of undercooking led to a profusion of unappetizing, overdone chops. Either the other white meat killed you, or it kept you at the table for hours, attempting to chew through a stringy mess of a dinner. This is why we love preparing pork chops sous vide.
The idea of pairing lamb with crunchy fried spices is one I saw in action when a friend of mine served me a leg of lamb cooked using this great recipe from ChefSteps. It uses a bone-in leg of lamb covered with a heavy dusting of mustard powder, cooked for 24 hours, then served with a coating of fried mustard seed, caraway seed, and herbs.
Your holiday dinners will never be the same. By giving your turkey breast the sous vide treatment, you’re ensuring that each bite is as juicy as the last.
Sous vide turkey breast is a great option to try if you want a softer, more tender turkey breast, not just for people who aren’t white meat eaters like me, but also for people who are on a soft food diet and want to enjoy turkey for Thanksgiving or any other time of the year.
Jean-Georges Vongerichten loves to cook beef tenderloin sous vide — a restaurant technique that home cooks can easily replicate by simmering the steaks in a resealable plastic freezer bag at a low temperature (a thermometer is essential).
Hoping to find a vibrant summer side dish that’s easy to make? You’ll have crisp corn and the bright flavor of fresh herbs, along with golden drippings of butter. It tastes of summer sunlight. Change it up each time you cook it by using different herbs—basil and tarragon.
This recipe is easily a new holiday staple in my kitchen, especially because we don’t eat potatoes often (super carb-y), I want to take my time to take it over the top with this method for when we do enjoy them! The best part of it all is that the potatoes and the coconut oil is all you need to makes the bring the flavor to life. No special seasonings, dips or sauces are required to get one of most delicious fries I’ve ever tasted in my life.
Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.
Want a quintessential bite of summer? Search no further. Adina Moss' recipe for buttery and flaky salmon served with a creamy sweet potato puree and delicious greens will have you and your friends raving. The salmon is cooked perfectly with Anova, ensuring the meal comes together with no hassle.
If this winter has you chilled to the bone, this Beef Bourguignon (or Boeuf Bourguignon if we’re being properly French) is just the kind of boeuf-y, hearty meal you need to warm you from the inside out. Serve this saucy stew with garlic mashed potatoes, a slice of crusty bread, cauliflower puree, or my favorite iteration, with golden puffs of crescent roll drops baked on top.
Pulled pork gets a Vietnamese makeover with an umami-rich marinade of hoisin, fish sauce, and a punch of sriracha, mixed together with caramelized onions, aromatic ginger, garlic, and sesame oil. Low and slow is the name of the game when it comes to transforming a humble cut of pork shoulder into something marvelously tender and juicy. You can break out the sous vide!
Brace yourselves. These mashed potatoes may forever change the way you judge another bowl of mashed potatoes. What makes them so special? Well to start, they get a fancy, high-tech upgrade with this sous vide treatment. Rather than boiling potatoes in water, they get cooked in butter and milk (because why cook potatoes in water when you can cook them in butter?!) so the flavor you get is rich and intense, rather than watered down. A few cloves of smashed garlic and sprigs of rosemary infuse the potatoes as they’re cooking. At about 25% butter, these mashed potatoes are not an everyday kind of recipe, but perfect for special occasions, like Thanksgiving (when calories don’t count)!
When done properly, ribs cooked via sous vide are every bit as good as traditional barbecue, if not better. Not only that, but they're far more replicable (no weather or wind or uneven heat from coals to deal with), they take much less effort (no babysitting that smoker!), they take less practice (anybody who can turn on an iPod can turn on a sous vide cooker), and, to top it off, they can be cooked year-round, indoors.
If you’re the proud owner of a sous vide machine, you’ve no doubt cooked steaks to perfection, experimented with eggs and maybe even infused your own bespoke spirits for cocktails. But it can also be an incredibly useful bit of kit when preparing desserts – especially if you love working with chocolate.
After some showstopping veggie starters, mains and sides for this year’s Christmas dinner? With the power of sous vide, Chantelle Nicholson shows us how easy it can be to serve up a festive vegetarian feast.
Think sous vide is all about cooking fantastic food? Think again. Discover how the method works wonders when infusing spirits, transforming classic drinks into modern, innovative cocktails. Vacuum sealers and water baths are two of the key pieces of equipment helping both professionals and home cooks use their cocktail cabinet in exciting new ways.
Our favorite duck breast is pink in the middle, truly tender, and decidedly juicy, but sous vide makes it easy to choose your own preferred level of doneness. Whatever doneness you choose, you’ll soon be only a quick finishing sear away from a perfect balance of crispy, droolworthy skin and juicy, tender meat.
Since getting a sous vide machine, Rosana's been trying and testing recipes like a woman possessed. Here she shares a beautiful recipe and everything she's learnt about her sous vide so far.
Richard Davies cooks lamb rump sous vide and serves it with some elegant accompaniments; including a sweep of cauliflower purée, cauliflower couscous with raisins, caramelised cauliflower florets and an unusual chocolate jelly. Lamb and chocolate may seem a strange combination, but the earthiness of the chocolate balances the muscular flavour of the meat perfectly.
Rare seared tuna might have fallen off the menus of the most fashionable restaurants, where it ruled the scene from the late '90s through the 2000s, but that doesn't make it any less delicious. Historically, this has meant tuna served in the style of tataki, a traditional Japanese preparation in which the bulk of the tuna is essentially cold and raw. With the precise control of a sous vide cooker, you have a few more options. Rather than cold and raw in the center, you can serve tuna that's heated just to the point of starting to firm up, giving it an even meatier bite while maintaining a gorgeous, translucent deep red color and moist texture.
Once you pick your preferred texture, just let sous vide transform your pork over 24 tender-making hours. After that, slather it on sammies, toss it in salads, or stuff it into tacos for countless easy, simple, and delicious meals.
Want a tasty but lower fat lamb confit recipe? Try the sous vide cooking method to achieve the same soft, melt in the mouth texture, but with minimal added fat, just a teaspoon to help spread the herbs or flavourings you want to impart to the meat as it cooks.
Pastillas are like Moroccan Spring Rolls. Tender, flaky meat combined with sweet spices, herbs and vine fruit, they are traditionally wrapped in Brik pastry, a paper thin pastry rather like filo though slightly more stretchy and easier to handle and rather less crumbly to eat. This recipe uses lamb shanks but lamb shoulder or even neck would work well. Essentially, cuts of meat that are tough that will develop tenderness and big meaty flavour as it slowly comes together in the sous vide.
Earlier this year, Starbucks introduced Sous Vide Egg Bites to the menu in response to customers’ requests for non-bready breakfast options. The Starbucks recipe development team chose sous vide cooking to devise a lineup of new breakfast recipes. And so, the sous vide egg bite was born. This also resulted in home cooks everywhere wanting to create their own versions.
Like all good things, Nuno Mendes' heavenly concoction of belly of lamb, onion leaves, delicate milk skin and amaranth takes some time to put together. To make this masterpiece you'll need to allow a couple of days to marinade the lamb, and then 12 hours more to sous vide it to perfection.
Beef Wellington, traditionally done with the ultra-expensive beef tenderloin, is transformed with Preston's sous vide rendition. He uses a much cheaper sirloin roast, and gives it some low and slow loving. The result? Steak as juicy and tender as a filet mignon, at a fraction of the cost!
Cooking sous vide takes all of the guesswork out of traditionally attention-intensive barbecue. Combining sous vide cooking with actual smoke from the grill makes for pulled pork that is moist and tender yet still smoky, with a great bark.
When gummy candy is good, it’s great! When gummy candy is bad, it’s seriously bad. That is why we like making gummy candy at home—it lets us pick the best texture, flavor, and color for these slippery sweets. And thanks to sous vide, making ooey-gooey gummies is super-duper simple—requiring no hard-to-master techniques or hours spent sweating over the stovetop.
Something as simple as chicken salad can be taken to the next level with sous vide technique and a few key ingredients, like tarragon, lemon zest and garlic. The result is the juiciest chicken salad you've ever had, perfect for topping any sandwich or greens.
Now it's time to put the incredible sous vide machine to use for our favorite summer treat: ice cream. The controlled temperature of the water bath perfectly cooks the ice cream base into a silky and thick custard ready to be chilled and churned.
Your kids will love it!
These little meat nuggets are practically magic when prepared with traditional methods, but they’re absolutely otherworldly when cooked sous vide for 24 hours . Rich, smooth on the palate, and utterly extraordinary with a hearty bowl of polenta or couscous to sop up all the juices, these ribs are perfection on a plate.
The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.
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. Use young carrots (the smaller ones, often with their greens still attached) as they are more flavorful than their full-size counterparts.
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.
For an easy sous-vide dessert recipe, seal pears with red wine, sweet vermouth, orange zest and vanilla in a bag before poaching them for an hour. The result is a tender and sweet treat with a wine-stained coating. All you need is a scoop of vanilla ice cream, and you're set.
One day in a meeting, Nathan Myhrvold came up with an idea for a beef jus cooked rare. By cooking the meat sous vide at a low temperature, he reasoned, one ought to be able to create a jus that is just as tasty as traditional brown beef jus, but much brighter and more appetizing in color.
Osso buco, or 'leg of veal', is a large, rich cut of meat. Though it takes a long time to cook — two whole days — it's well worth the wait! We recommend garnishing this sous vide osso buco with gremolata, a mixture of minced garlic, lemon, parsley, and pine nuts made easily in the food processor (but it's also fantastic without it)
One of the more iconic custards is crème brûlée, which has a distinctively rich, velvety texture, and, like many other custards, egg yolks and heat serve as its thickener and gelling agent, respectively. Sous vide provides increased precision and temperature control over the custard, and cold infusion better preserves the aromatics and coffee flavor.
Homemade eggnog heralds the arrival of the holiday season, and the version created by our friends at ChefSteps takes advantage of sous vide to boost flavor and texture. Enjoy it plain or hooch it up with a nice shot of rum or bourbon (we know you’ll do the latter).
There are at least a few widely used methods of cooking burgers. If you asked around, I think it’s fair to say that grilling and pan-frying would be the two most popular methods, each with their respective advantages. It’s also fair to say that using a sous vide immersion circulator is probably not a particularly popular way to cook a burger. In this brief article, I’m going to explain how you can utilize sous vide to cook burgers and some its benefits.
This is an Asian twist on buffalo chicken—sweet, spicy, garlicky, and buttery. Best of all, the dish makes its own sauce: the kicky sriracha marinade combined with the gelatin-rich meat juices that collect in the bag while the chicken is cooking become the basis for a quick pan sauce. All you need to do is sear the chicken in a hot skillet just before serving. It’s fantastic spooned over rice or couscous, with lime wedges on the side.
Cooking duck is a trade off. Duck breast is a tender red meat, and I want it cooked to a rosy pink medium. Duck legs are full of tough connective tissue, and should be cooked past well done, until they are tender and shreddable.
Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also takes almost no work to achieve: no tempering, no patient stirring over low, low heat, nada. Just drop the bag in the water and wait, and you’ll have perfect results.
In Cuba, mojo refers to an acidic, citrus-forward marinade concocted with bitter oranges or lime. Thanks to the marinade’s significant acid content, meat that bathes in it grows tender over time.
Now that the weather is starting to turn cool it's time to begin cooking some heavier meals again. One of my favorites is chicken parmigiana. There's something about the juicy chicken, crispy crust, and gooey mozzarella cheese combined with the tangy marinara sauce that I just love.
This recipe is truly a family recipe - one that my mom used to make. She once learned this from my Italian Nana, so rest assured: it's as authentic as it gets. Meatballs were a bonus on spaghetti nights, which sometimes only had tomato sauce with browned ground beef stirred in. We all preferred the meatballs and we still do.
The recipe here is for green bean almandine. This is a classic side dish, but preparing it using a modern form of cooking changes both the taste and texture of each bite. The green beans are fresh and crisp; the almonds have a wonderful crunch and the lemon provides a vibrant fresh taste. This dish shows just how great vegetables can be when cooked sous vide.
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