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Sous Vide

Sous vide can initially be an intimidating type of cooking and conceptually it can be very difficult because of its differences with traditional cooking. Sous vide, or low temperature cooking, is the process of cooking food at a very tightly controlled temperature, normally the temperature the food will be served at.

Once you understand a few basics, sous vide cooking is one of the easiest and most foolproof ways to cook. The actual process of cooking sous vide is very easy and convenient method. First season the food and seal it in a plastic bag. Place it into a water bath preheated to the temperature you want the food to end up. Cook it from one hour up to several days, depending on the type of food. Remove it from the bag and briefly sear it for flavor and texture.

You can experiment with sous vide on the stove or in a beer cooler but if you are serious about using it on a regular basis it is worth getting some form of sous vide temperature controller. If you already have a crock pot or rice cooker you can get a controller that works with them and is around $200. Low end sous vide machines are a little more expensive and the high end runs around $800.

You can discover a lot more information about sous vide from my Beginners Guide to Sous Vide or from the sous vide articles below.

Sous Vide Recipes and Articles

Sous Vide Machine Benchmark Results

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Lately there have been more and more sous vide machines entering the market every month. Each one has its own specifications, and pluses and minuses. Depending on what is important to you, different machines might meet your needs better than others.

To help showcase the differences between the sous vide machines, and let people know which machines perform better at certain tasks, we created our Sous Vide Benchmark Tests. We run sous vide machines through a specific set of tests so the results can be compared across machines.

How to Prevent Sous Vide Bags From Floating

Sansaire classic circulator square

One of the frustrating issues people can run into is floating sous vide bags. There are several things that can cause this floating, with the most common being an excess of air in the bag. Another cause is by buoyant food such as several types of vegetables or frozen chicken.

In addition to being a hassle, floating bags can also be dangerous since any of the food that is out of the water will not be held at the proper temperature. This can potentially result in unsafe conditions and bacterial growth.

The amount of floating can range greatly. Some bags might barely raise to the top of the water bath while some may fill completely with air and be so buoyant they push the top of your container off.

There are several ways you can combat the floating and some are more effective than others depending on what is causing it.

Can You Reuse the Water From Sous Vide? - Ask Jason

Sous vide water faucet

I feel like there is so much water wasted with sous vide cooking, do I really need to change it every time I cook? How clean is the water once I'm done, can I do anything with it? - Joshua H

What to do Before You Sous Vide Your Food

Korean sous vide short ribs spice

In the world of sous vide, there's a whole lot of talk about what circulator to buy, how to seal your food, and what's the best way to get a good sear. Those are all very important parts of the process but many people forget about the pre-sous vide preparation, the stuff that happens before you bag your food.

The main task you are trying to accomplish during the pre-sous vide preparation is to make your food taste better. This generally involves the addition of spices and herbs, but it can also take the form of transformational methods such as brining, portioning, or even pre-boiling. We will look at many of these processes in more depth.

Should You Sear Before Sous Vide? - Ask Jason

Sous vide searing steak front Sous vide ribeye morel scapes searing

Some people say you need to pre-sear your food before you cook them sous vide. Other people say to sear afterwards. Some say to do both. What's the right answer?

Thanks
- Harold

This is a great question and one that many people run into. I'll look at both sides of the question, whether to pre-sear and whether to post-sear. I'll start with the post-sear as it's the easiest to answer.

If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

Should You Brine Sous Vide Food? - Ask Jason

How to brine pork How to brine pork

Whenever I cook pork or chicken I always brine it. Is this something I still need to do with sous vide? I've noticed most of your recipes don't use a brine.

Thanks
- Samantha

Very good question! And the answer is "It depends"!

Traditionally, the brine was used as a way to maintain the juiciness of food, as well as to firm up the texture and introduce flavors. This is all still true in sous vide cooking, though it isn't as apparent because the sous vide-only result is so good by itself. We will break down brining into "meat" and "fish", since they are handled differently.

Gourmia Immersion Circulator Pod Detailed Review

Gourmia review unit   book Gourmia and Recipe Book

This is a detailed review of the Gourmia GSV130 Digital Sous Vide Pod, an inexpensive immersion circulator manufactured by Gourmia. Near the end of 2015 they released this low-cost immersion circulator which, when attached to a suitable container, will provide an excellent water bath for sous vide cooking. If you are interested in getting involved with sous vide cooking, this review will give you all of the information you need to determine if the Gourmia is the right immersion circulator for your needs.

Sansaire Delta Review Announcement

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Sansaire has just announced their KickStarter campaign for their next iteration of their immersion circulator, the Sansaire Delta. Their campaign has also been fully backed already, with more than 900 backers so there is no risk of it not being funded.

With several of the other brands coming out with WiFi enabled devices I was expecting to hear something soon from Sansaire and I wasn't disappointed. The first thing that jumps out about the new unit is the unique design they decided on. Instead of the typical "stick" circulator, they went with a cool looking Δ shape. They say the end footprint of the circulator is smaller than the original Sansaire so hopefully it doesn't take up too much room in the pot.

I also liked that the control panel has been moved to the front. This takes it out of the way of steam from the pot (some other brands have been known to short circuit due to steam) and making it easier to reach and change the settings on.

How to Sous Vide Chicken, Turkey, Duck and Poultry

Sous vide chicken breast zaatar onions The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.

How to Sous Vide Pork and Boar

Pork chop searing Today we will dive into the best way to sous vide pork. In general, sous vide pork turns out much more moist and tender than it does with any other cooking technique. It's also safer to eat because you can fully pasteurize it without over cooking it.

How to Sous Vide Beef and Red Meat

Sous vide ribeye charred raw Today we are going to tie it all together and discuss how to cook beef and other red meat. I'll cover some of the time and temperatures I recommend for certain kinds of meat and give you the reasoning behind them so you can make your own decisions.

Do I Need A Sous Vide Machine With WiFi?

Anova precision sous vide full Wifi Anova With WiFi becoming available on the latest version of many sous vide machines, the important question is, "Do I need to have WiFi on my sous vide machine?" This article will help you answer that question. You may decide that having WiFi on your sous vide machine would be a "nice to have" but you don't envision that you would use it often. Or you may determine that WiFi is a "must-have" to simplify your life as a sous vide cook.

Can You Sous Vide in Store Packaging - Ask Jason

Prepackaged ribs

Both Costco and my butcher regularly sell meat that is prepackaged in cryovac packages, is it safe to sous vide these store bought packages? Or do I need to repackaged them before cooking? It seems like it would work fine but I wasn't sure. - Jonathan

Out of all of the questions I'm asked, this is probably the most common one! It makes sense because the allure of buying some pre-sealed meat, placing it directly in the sous vide machine, and having a great meal is so enticing. Unfortunately, as with most common questions, the answer really is "It Depends".

Sous Vide Around Your Schedule

Chicken salad People often talk about how to use sous vide to make fancy, gourmet food but they forget that most of the time people are using sous vide to cook meals around their busy schedules. Trying to make great food, around work, school, and activities can be intimidating but sous vide can definitely make parts of it easier.

How to Keep Sous Vide Food Hot? - Ask Jason

Sous vide hangar steak succotash sliced It's definitely harder to keep sous vide food hot for as long as traditionally cooked food. This is in large part due to the temperature differences inside the meat that result from the different cooking methods.

Using Sous Vide to Prepare Bulk Food Ahead of Time

Korean sous vide short ribs spice

There is a lot of focus on the gourmet benefits of sous vide, with perfectly cooked meals and high quality dishes, but often the convenience of sous vide is overlooked.

One of the biggest benefits to sous vide, and one many people overlook, is how much it can help with bulk cooking. Using sous vide it becomes much easier to cook large amounts of food that you can then store for use later.

Sous Vide Recipe Cheat Sheet

Sous vide salmon 122 apple jalapeno vinaigrette

When people get their sous vide machine for the first time they are often stumped about what to cook first. There's a few great staples people recommend, like 72 hour short ribs, low temperature salmon, pork tenderloin or a nice steak! But a lot of it really comes down to what type of food you like.

Throughout the Exploring Sous Vide course I'm going to be giving you lots of tips and tricks for successful sous vide. I will also be pointing you to specific recipes that help illustrate them, as well as some of my all-time favorite recipes. But first, I wanted to provide you with this page that can act as a guide to helping you find the type of foods you want to try cooking. Hopefully you can reference it, and the recipes it links to, as you go through the course.

Sous Vide Shish Kebabs Recipe

Sous vide shish kabobs chicken Shish kebabs are a great summer food that is made even easier by pre-cooking the meat with sous vide. It results in a perfectly cooked shish kebab every time!

How Do I Sous Vide Steaks to Two Different Temperatures - Ask Jason

Sous vide sirloin vinegar air This Ask Jason article answers how to sous vide two steaks to different temperatures with only one sous vide machine.

How Much Food Can I Put Into a Sous Vide Bag? - Ask Jason

Anova precision circulator sous vide square The latest Ask Jason articles answers "How does the amount of food I add to sous vide affect the cook time?" and "How many chicken breasts can I put in one sous vide bag?". Click through to find out the answers!

How Much Energy Does Sous Vide Use? The Sous Vide Power Consumption Benchmark

Electric meter Electric meter

On this website, as well as other places online such as the sous vide subreddit, there are often questions regarding the power consumption of sous vide cooking. Questions like the following:

  • How much power is used for a typical sous vide cook?
  • How much impact does the water bath insulation have on sous vide power usage?
  • How do water ovens compare to sous vide immersion circulators on power usage?
  • Is sous vide power usage something that we really need to be concerned about?

Motivated by this and our own curiosity, we decided to define and run a Sous Vide Power Consumption Benchmark to gather some empirical data on this interesting topic. Hopefully, this article will answer some of the questions you have regarding power usage during sous vide cooking.

PolyScience 300 Series Chamber Vacuum Sealer Detailed Review

Polyscience vacuum sealer

This is the first of a number of vacuum sealer reviews we will be doing in the months ahead. This one is particularly exciting since it is on a chamber vacuum sealer - the PolyScience 300 Series Chamber Vacuum Sealer. This unit has nearly unlimited uses for both food storage and food preparation, especially for modernist cooking techniques such as sous vide and infusion.

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We were quite fortunate to have PolyScience Culinary provide us with their 300 Series Chamber Vacuum Sealer for this review. They characterize this Vacuum Sealer as a "Maintenance-free design which provides professional-level features at a home cook's price." The short 2 minute video below will give you a quick introduction to the PolyScience unit.

Sous Vide Brisket Recipe with Cranberry BBQ Sauce

Sous vide brisket cranberry bbq sauce Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.

Why Do You Boil Meat Before Sous Viding It? - Ask Jason

Bagged short ribs

Some sous vide recipes say you should boil your meat before you seal it, what is that about? I thought the point of sous viding it was to keep it at a lower temperature, definitely not boiling it. I heard it has something to do with killing bacteria, but doesn't sous vide do that anyway?

Thanks
- Jackson

Thanks for the question! There's a few different things going on here and I'll try to address them all.

Bagged short ribs

First off, the boiling is usually done to kill "lactobacillus", a type of bacteria that actually thrives in the lower temperature range of sous vide cooking. This bacteria isn't harmful to you, it's actually the same kind that is used a lot when making cheese and yogurt. However, it does tend to smell bad, so your food can have a funky or "bad cheese" smell to it. It can also cause your bag to puff up which can affect the transfer of heat.

Sous Vide Chicken Breast Recipe with Bulgur Salad and Za'atar Onions

Sous vide chicken breast zaatar bulgur This year I'm trying to explore some new flavors I usually don't use in my cooking. For this recipe I go in a Middle Eastern direction and combine a sous vide chicken breast with some za'atar onions and a bulgur wheat and pomegranate salad. It's a really flavorful but light dish with lots of different textures and tastes.

Sous Vide Duck Recipe With Blackberry-Port Pudding

Sous vide duck blackberry port pudding Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.

Sous Vide Sirloin Steak Recipe with Roasted Root Vegetables

Sous vide sirloin roasted vegetables I was looking for a hearty, but easy, weekday meal so I decided to do a sous vide sirloin steak with roasted root vegetables. Sous vide sirloin steak is one of my favorite cuts to eat. It is on the leaner side but still has enough marbling to make it flavorful without being too fatty. It's also much less expensive than a New York strip or a rib steak, making it more accessible for a weekday meal.

Sous Vide Pork Tenderloin with Mustard Air and Fried Snow Peas

Sous vide pork tenderloin mustard air I love cooking sous vide pork tenderloin and this recipe combines it with fried snow peas, chanterelle mushrooms, and a light mustard-based lecithin air.

How to Sous Vide Prime Rib

Sous vide prime rib

Dear Jason,
I have a five pound prime rib that I want to make. I've been using sous vide for a year and I love it. Modernist Cooking is my go-to site, but I'm confused. I see 134 degrees for no more than 10 hours here, and 125.6 degrees at 24-36 hours on another site that I don't trust as much. But that site shows edge-to-edge medium rare that they torch for crispness like I will. I wonder if it's too soft though. Please help? Pretty please?

With the holidays in full swing, I've been getting a lot of questions on the best way to cook prime rib. Everyone wants to impress their family at holiday dinners, and prime rib is a great way to do it...provided you cook it properly. My family and I almost always do prime rib for our Christmas dinner and now with sous vide it's incredibly easy and convenient to make.

Based on my research and experience at home, here's everything you need to know about sous viding prime rib for your next family dinner. If you are looking for more information about prime rib in general, or prefer a more traditional way to cook prime rib, I highly recommend reading the Serious Eats article discussing it.

Apple Pie Bourbon Liqueur Recipe

Apple pie infused bourbon This liqueur is perfect when served with dessert or as an after dinner drink over ice. For even more apple flavor I add some Calvados or Apple Jack or for a fun take on a bourbon White Russian add a splash of milk or heavy cream.

Spiced Rum Infused Raisins Recipe

Rum infused raisins Infused raisins are easy to make and take on a great flavor from the spiced rum. Both the raisins and the resulting rum infusion taste great and can be used together or separately.

Wild Mushroom Infused Broth Recipe

Mushroom broth sous vide Dried mushrooms are full of concentrated flavors. Infusing them into water creates a rich, flavorful broth that is a wonderful base for building savory dishes. You can alter the spices or herbs used in the infusion to further complement the final dish you are creating.

Classic Aromatic Bitters Infusion Recipe

Classic aromatic bitters sous vide ingredients Bitters add aromas to subtly tweak the flavors of cocktails. Classic aromatic bitters infusions have notes of cinnamon, clove, and cardamon while using several bittering agents to round out the flavors.

Mole Bitters Infusion Recipe

Mole sous vide bitters Using the spices present in many richly flavored, complex Mexican mole sauces in an infusion allows you to quickly add a deepness of flavor with smokey, spicy notes to any drink you want.

Sarsaparilla Syrup Infusion Recipe

Homemade root beer syrup This infused syrup is made from sarsaparilla root with a backdrop of licorice and vanilla. This sous vide infusion recipe makes a thick, sweet syrup you can mix with club soda, use in cocktails or naturally ferment.

Taste of Italy Olive Oil Infusion Recipe

Italian infused olive oil This infusion is packed with the tasty traditional Italian flavors of sun dried tomatoes, garlic, Parmesan cheese, and rosemary infused into a rich olive oil. The resulting bold infusion is awesome on bread or drizzled on grilled fish.

Pepperoni Infused Oil Recipe

Pepperoni infused oil sous vide I like to infuse the flavor of pepperoni into canola oil so I can drizzle it on dishes whenever something needs a bump in flavor. Pepperoni infused oil is great on roasted vegetables or as a dip for bread.

Lime and Coconut Infused White Balsamic Vinegar Recipe

Lime coconut infused white balsamic vinegar I like to infuse the classic flavors of lime and coconut into a white balsamic or rice wine vinegar. The resulting vinegar infusion works great in a shrub or sprinkled over a fruit salad.

Chile Pepper Fire Vinegar Infusion Recipe

Chile pepper infused vinegar For this recipe I make a super-spicy hot sauce where the chile pepper flavor is infused into the vinegar itself. This makes it convenient to selectively add drops of heat to any meal.

Cherry Vanilla Infused Balsamic Vinegar Recipe

Cherry vanilla infused balsamic vinegar The sweet and tart cherry flavor goes wonderfully with the taste of earthy vanilla. These strong flavors hold up well when infused into the already deep essences of balsamic vinegar.

Carrot Beet Infused Vinegar Recipe

Beet carrot ginger infused vinegar Carrots and beets are a common pairing in many Eastern European cuisines. The sous vide infusion process combines them into a sweet and funky flavored vinegar that goes great drizzled on game meat.

Raspberry Infused Vinegar Recipe

Raspberry infused vinegar Making sous vide raspberry infused vinegar is a great way to preserve fresh berries. I like to make a vinaigrette out of the resulting infusion to serve on spinach salad or as a sauce on white fish like cod or bass.

Mulled Wine Infusion Recipe

Whipping siphon mulled wine Mulled wine is a traditional spiced wine, usually flavored with cinnamon, raisins, orange, and star anise. Using the sous vide infusion process results in a more flavorful, nuanced mulled wine by preventing flavor loss that normally occurs when wine is boiled.

Rum Punch Infusion Recipe

Dishwasher infusion rum punch Rum punch is a strong, fruity drink that is best sipped on the beach! This infusion takes many of the common rum punch flavors and infuses them directly in the rum. I like to serve the resulting infusion with a splash of orange juice and pineapple juice.

Strawberry Basil Infused Rum Recipe

Strawberry basil infused rum This infusion always reminds me of eating ripe strawberries and relaxing on the deck. With the basil adding a nice hint of spice to the rum infusion, it goes great in a mojito, rum punch and a fizz.

Peach Infused Brandy Recipe

Sous vide infused peach brandy Making your own infusion allows you to produce the exact flavors you are looking for. This peach brandy recipe infuses the sweetness and fruity flavors from ripe peaches into brandy. It also works well with other fruits or berries.

Barrel Aged Negroni Infusion Recipe

Barrel aged negroni You can make nice versions of aged cocktails in a few hours with a Mason jar by taking advantage of the quick and easy sous vide process. It does not give the cocktail as much body as aging it for 6 weeks in a barrel, but it still is a satisfying drink.

Apple and Pear Infused Gin Recipe

Sous vide infused apple pear gin The light, fruity flavors of apples and pears complement the herbal notes from the gin, resulting in a rounded infusion full of flavors. The infused gin is great in martinis and holds up well to other complex cocktails.

Apple Pie Bourbon Infusion Recipe

Apple pie infused bourbon ingredients This bourbon is flavored with fresh apples and classic apple pie spices like cinnamon, ginger, and nutmeg. It's a perfect bourbon infusion to sip with dessert or make into a liqueur.

Espresso Infused Bourbon Recipe

Expresso infused bourbon sous vide Bourbon holds up wonderfully to the strong flavor of espresso and this infusion results in a rich, bold bourbon that can be used in many different cocktails. For a fun variation you can also add a vanilla bean or cinnamon stick to the infusion.

Black Cherry Infused Rye Recipe

Black cherry sous vide infused rye The fruity cherry notes in this infusion complement the spicy rye and tone down its bite. The cinnamon and clove also contribute background flavors to round out the infusion. The resulting infusion can be enjoyed over ice or mixed into cocktails.

Arnold Palmer Infused Vodka Recipe

Arnold palmer sous vide infused vodka I like to mimic an Arnold Palmer by infusing vodka with the lemon and tea flavors, resulting in a flavorful addition to drinks on a hot day. I infuse the lemons first to fully extract their flavors, then add the tea near the end to minimize the bitterness that can be released.

Spiced Ground Cherry Infused Vodka Recipe

Ground cherry sous vide infused vodka Ground cherries, or golden berries, have a sweet and tart flavor, that makes a flavorful sous vide vodka infusion. I add some nutmeg and ginger to round out the flavors and contribute some spiciness.

Orange Vanilla Infused Vodka Recipe

Vanilla orange infused vodka The resulting vodka from this orange and vanilla sous vide infusion is citrusy with a deep vanilla backbone. It is awesome in a martini but my favorite is in a Creamsicle, a rich and creamy dessert cocktail.

Cinnamon Simple Syrup Infusion Recipe

Cinnamon infused simple syrup sous vide Sous vide simple syrups are a breeze to make and allows me to keep it on hand for easy use! This cinnamon syrup infusion recipe has a spicy and sweet quality to it that I just love to add to drinks or carbonate it by itself.

Sous Vide Equipment

Anova precision circulator sous vide square

One of the more intimating sides of exploring sous vide is picking the right equipment. Different places will give you different advice, but this article is designed to break it all down into an easy-to-understand format where you can easily determine what sous vide equipment you actually need, and what is right for you.

There are 3 main tasks in sous vide that you need to accomplish, and can buy equipment for. The first is to seal your food, the second is to heat your water, and the third is to sear your food. There are many different ways you can accomplish these tasks, from using Ziploc bags and a beer cooler to purchasing highly-priced professional machines. I dive into each task below and provide information and links that will help you get the right equipment for you. For more information, you can also view all of our sous vide equipment articles.

Detailed Review of the Nomiku Immersion Circulator

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This is a detailed review of the Nomiku, an inexpensive immersion circulator initially funded by an extremely successful Kickstarter campaign in 2012. This circulator, attached to a suitable container, will provide an excellent water bath for sous vide cooking. If you are interested in getting involved with sous vide cooking, this review will give you all of the information you need to determine if the Nomiku is the right immersion circulator for your needs.

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Since reviewing the leading Inexpensive Immersion Circulators several years ago, I have recently been able to do some additional hands-on testing with the Nomiku. At the time of this writing there were 187 customer reviews on Amazon for the Nomiku with a rating of 3.6. This compares to a rating of 4.5 (381 reviews) for the Anova Precision Cooker, 4.7 (549 reviews) for the Anova One and 4.6 (95 reviews) for the Sansaire Immersion Circulator.

Sous Vide Machine Benchmark Tests

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Check out all the sous vide machine benchmark information you've been curious about.

With the wide range of sous vide machines available there are definitely differences in performance. Here is our look at how all the various machines respond to a specific set of tests.

As I have performed detailed reviews on numerous sous vide machines I thought it would be informative to have some objective information regarding their performance. So I decided to define a benchmark that I could put each sous vide machine through and gather some useful information regarding its performance.

How long does it take a sous vide machine to heat up?

Anova precision circulator sous vide square

The primary purpose of a sous vide machine is to keep the water bath at an accurate and consistent temperature during the cooking period, whether that's minutes, hours or days. However, there are occasions when the temperature of the water bath needs to be increased significantly - one of those is during startup.

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This post will address the question of how long this startup time normally takes. First, I will describe the various factors which impact the length of this startup time. Then I will introduce the Sous Vide Machine Benchmark I have developed and summarize the startup time information I have measured.

Dry Sous Vide London Broil - Ask Jason

Rustic roasted mashed potatoes Sous vide sirloin roast sliced

I cooked sous vide London Broil @ 133°F for 72 hours. The water temp was accurate. Every 12 hours I checked the water level and each time there was more and more liquid in the bag. The meat ended up well done and dry. Any thoughts?
- Mark

Thanks for writing in, Mark!

London Broil can be a hard dish to troubleshoot! London Broil isn't actually a specific cut of beef, it's just a marketing term that can encompass several different cuts of meat including flank steak, top round, or chuck steak. Depending on the actual cut, the amount of sous vide time will vary.

Why Sous Vide Fish? - Ask Jason

Mustard infused oil swordfish herb salad overhead

To me, fish is already very tender, so why would I spend all that time on sous vide fish?? Am I missing something??
- Judy

Dashi sous vide swordfish

Great question Judy!

There are several advantages to using sous vide to cook fish but to me the biggest advantage to sous vide is the convenience. Fish only takes 15 to 45 minutes to cook, so I typically toss it into the bag and get it into the water bath right away. Then I get started cooking the side dish(es). By the time the sides are done, the fish is perfectly cooked (with no attention needed from me) so I can take it out and eat the whole meal at the same time.

What is "Sushi Quality" for Sous Vide Fish - Ask Jason

Sous vide salmon 122 apple jalapeno vinaigrette

Your recipe calls for "Sushi Quality" fish, what the heck is that? I'm sous viding the fish, not eating it raw so what does sushi have to do with it?

Thanks
- Johnathon

Many sous vide fish recipes specify using "high quality" or "sushi quality" fish. While it's always good to use higher quality ingredients, it is important from a safety standpoint for lower-temperature fish recipes (anything cooked below 130°F to 140°F (54.4°C to 60.0°C).

Anova Precision Cooker Immersion Circulator Detailed Review

Anova precision circulator sous vide square This is a detailed review of the Anova Precision Cooker, an inexpensive immersion circulator manufactured by Anova Culinary LLC. This circulator, attached to a suitable container, will provide an excellent water bath for sous vide cooking. If you are interested in getting involved with sous vide cooking, this review will give you all of the information you need to determine if the Anova Precision Cooker is the right immersion circulator for your needs.

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce

Beef carnitas tangerine chipotle sauce I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat.

Sous Vide Rustic Roasted Garlic Mashed Potatoes

Rustic roasted mashed potatoes The entire cooking process for rustic roasted garlic mashed potatoes is done in the sous vide machine to speed up the process and rely on higher temperatures to full tenderization. These mashed potatoes are hearty, chunky, and full of bold flavors.

Flank Steak with Chimichurri Recipe

Flank steak chimichurri overhead Flank steak is full of beefy flavor and has a great bite to it. Serving it with chimichurri, a spicy garlic and parsley based sauce, is very popular in Argentina and other South American countries. This recipe makes an excellent choice for a party!

Sous Vide Preserved Lemon Confit

Lemon confit Lemon confit, or preserved lemon, is a popular ingredient in Moroccan cuisines and is great for adding a little brightness to a dish. It traditionally takes several months, but using a sous vide machine speeds up the process to about an hour!

Sous Vide Poached Cherry Tomatoes

Poached cherry tomatoes This recipe makes a tender and moist side dish by lightly poaching tomatoes in the sous vide machine. The tomatoes are just heated through, not broken down so I throw them in with the sous viding meat at the very end. How convenient is that!

Sous Vide Turkey Breast with Cranberry Chutney

Turkey breast cranberry chutney This is a great meal anytime and pairs the sous vided moist and tender turkey with a sweet and sour cranberry chutney. Always a family favorite!

Sous Vide Chuck Pot Roast with Roasted Vegetables

Chuck pot roast vegetables Create a perfect version of a traditional pot roast by sous viding it. The meat is fall apart tender and very juicy. In this recipe I lighten it up with a medley of roasted vegetables and brighten it up with a lemon vinaigrette!

Sous Vide White Chocolate Creme Brulee

Cinnamon vanilla creme brulee torch This fancy creme brulee recipe is easy to make with a sous vide machine and the white chocolate turns it into a more decadent dessert. I serve it topped with raspberries, a raspberry syrup or other berries in season.

Sous Vide 13 Minute Egg on Wilted Spinach Salad

13 minute egg spinach salad The 13 minute egg is one of the most popular ways to cook eggs because it's easy, fast, and the results are really great. This recipe gives it a brightness by serving it on top of a wilted spinach salad.

Sous Vide Italian Sausage with Acorn Squash Puree

Italian sausage acorn squash puree I really like rich Italian sausage paired with a sweet and spicy maple-acorn squash puree. This recipe adds some heat with some chipotle powder and lightens the puree by incorporating some milk. Fun meal for a casual dinner with friends!

Sous Vide Sweet and Spicy Glazed Carrots

Sweet spicy glazed carrots This sweet and spicy glazed carrots recipe uses the sous vide machine to simplify the process of preparing a great side dish!

Sous Vide Yogurt

Yogurt berries This yogurt recipe uses the sous vide machine to easily maintain a consistently desired temperatures during the incubation period. For a fun twist use the whipping siphon to make a carbonated yogurt foam!

Sous Vide Butternut Squash Salad

Butternut squash salad Butternut squash is a fun winter squash that is often made into a soup or puree. For variety I like to combine the sous vided squash with walnuts, goat cheese, sage and a drizzle of maple syrup for a chunky savory and sweet salad.

Sous Vide Shredded Chicken Thigh Enchiladas

Shredded chicken thigh enchiladas This recipe takes sous vide cooked chicken thighs and combines it with a tomatillo-based verde sauce for excellent enchiladas. These enchiladas are also convenient to prepare because each step can be done ahead of time.

Sous Vide Honey-Chipotle Glazed Country Style Ribs

Honey chipotle spare ribs corn This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!

Sous Vide Sesame Crusted Tuna with Avocado Salad

Sesame crusted 110 tuna This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!

Sous Vide Chicken Wings Recipe

Anova vertical Using sous vide to cook your chicken wings helps eliminate most of the guess work, always resulting in perfectly cooked chicken. This is very important because no one wants to serve undercooked chicken at a party. These wings are delicious when served with bacon-bourbon BBQ jam, or honey-chipotle BBQ sauce, or both!

Sous Vide Bourbon-Maple Chutney

Apple bourbon chutney This apple chutney is a very flavorful topping that provides a savory punch to pork, fish or even on a dessert! This recipe sous vides the apples in a bourbon, maple syrup, chipotle and thyme mixture.

Sous Vide Thick Cut Pastrami Reubens

Sous vide corned beef reuben I've always been a fan of pastrami and I really enjoy making my own. The process takes a while but the actual work required is very small. Making your own allows you to enjoy a variety of options as you tweak the spices!

Sous Vide Corn on the Cobb with Basil Recipe

Sous vide corn basil lime Sous viding sweet summer corn is one of my favorite methods to prepare it. Because it only needs a little heat to break down the outer layers of the kernels the cook time is pretty short, only about 15 to 25 minutes. This recipe cooks the corn with butter then finishes it with fresh basil and lime zest.

Chicken Recipe with Teriyaki Froth

Teriyaki froth2 This recipe takes a traditional teriyaki chicken dish and elevates it with a modernist twist. However, even pickier eaters enjoy this teriyaki froth entree!

Pork Recipe with Rosemary Caramel Sauce

Rosemary caramel pork I really enjoy how the sweetness of caramel complements pork. This recipe uses a buttery rich tasting rosemary caramel to act as a sauce for a sous vided pork loin roast. Your guests will definitely want seconds!

Lemon Curd

Lemon and friends 530x397 This sous vide lemon curd recipe is part of the fantastic Sweet Sous Vide feature by SVKitchen.com. You can make it into a quick and easy iced lemon curd mousse - a deliciously elegant, yet refreshing finish to any meal.

Sous Vide Chicken Wings Recipe

Chicken tenders Tender crispy chicken wings are always a big hit at any party! Using sous vide to prepare them helps eliminate most of the guess work which always results in crowd pleasing chicken. Since the frying process is now just used to crisp the skin, it can be done at a hotter temperature, resulting in an even crispier yet tender wing.

Sous Vide Chuck Steak with Deep Fried Brussels Sprouts

Brussels sprouts deep fried If you sous vide a chuck steak for a few days it comes out tasting almost as good as a ribeye, at only about a third of the cost. For this recipe I serve the chuck steak with a flavorful fresh pesto and crunchy deep fried brussels sprouts.

Sous Vide Beer Brat Grinders with Guinness Mustard

Brats guiness mustard Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with grilled peppers and onions. Since the grill is already hot from the veggies, finish the brats with a quick sear to caramelize the outside and enjoy!

Sous Vide Halibut with Honey-Roasted Beets

Halibut honey roasted beets These flavorful honey roasted beets complement the delicate halibut entree without overpowering it. By using sous vide to cook the halibut, it comes out flaky and moist every time! This recipe is always a hit at family dinners!

Sous Vide Orange-Saffron Fennel Confit

Fennel confit Fennel cooked sous vide becomes very tender in just 60 minutes and retains the majority of its flavor. This recipe adds orange zest, cloves and saffron to the bag before cooking for more interesting flavor levels. Cooking the fennel with a large dose of olive oil confits the fennel, the excess olive oil can be used on other dishes or in vinaigrettes.

Turkey Bite with Gravy and Cranberry Air Recipe

Turkey with ultratex gravy This recipe makes a fun party dish that combines turkey with a foamed gravy and a cranberry air for a great small plate treat. The cranberry air will last for 5 to 10 minutes after plating, so the quicker you serve this dish the better.

Sous Vide Sea Bass with Microgreens and Mustard Oil

Mustard infused oil swordfish herb salad Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.

Tikka Masala Coated Chicken Recipe

Tikka masala coated chicken cubes Tikka masala is a traditional English dish at curry houses. With this recipe I reimagined it as a modernist dish by turning the sauce into a gelled coating; it's s a fun play on a old classic!

Sous Vide Sirloin Steak with Lime-Ginger Slaw

Sirloin steak lime ginger slaw side This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.

Chicken with Teriyaki Froth Recipe

Teriyaki froth2 This recipe tops sous vided chicken with a modernist froth to make a favorite dish that even pickier eaters tend to gobble up! By using xanthan gum in the teriyaki sauce you can turn it into a flavorful froth in a whipping siphon. Even a "basic" food can be the talk of the party!

Sous Vide Shredded Duck Legs with Sesame Noodles

Shredded duck legs sesame noodles What to serve your guests something a little different but exceptional for dinner? In this dish I topped sesame noodles with shredded duck legs because they can hold up to the strong flavors of the pasta. You can serve this entree either hot or cold. It's sure to be a hit!

Sous Vide Pork Loin Recipe with Rosemary Caramel Sauce

Rosemary caramel pork I really enjoy how the sweetness of caramel complements pork. This recipe uses a rosemary infused caramel to act as a sauce for the sous vided pork. Top with apple cubes and you have an upscale looking and tasting dinner to serve your guests!

Sous Vide Cinnamon-Vanilla Creme Brulee

Cinnamon vanilla creme brulee Creme brulee is a fancy but very simple dessert to make when using a sous vide machine. This recipe infuses the flavors of cinnamon and vanilla bean into the cream before placing in ramekins in the water bath to cook. This creamy and flavorful dish will impress your dinner guests.

Chicken Piccata with Lemon-Caper Air Recipe

Chicken piccata Chicken piccata is a light Italian dish that uses salty capers and acidic lemon to complement breaded and fried chicken. In this recipe I use sous vide to ensure the chicken is super moist and fully cooked. For a fun modernist take, I turn the lemon caper juice into a delicate air with an immersion blender.

Sous Vide Rosemary and Sage Infused Oil

Rosemary oil This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!

Pork with Roasted Apple Pudding Recipe

Roasted apple pudding The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.

Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

Tarragon lemon infused vinaigrette This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!

Sous Vide Raspberry Infused Vinaigrette

Raspberry infused vinegar Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.

Sous Vide Hanger Steak with Peach Salsa

Hangar steak peach salsa This family favorite summer recipe tops a flavorful, tender sous vided hanger steak with fresh peach salsa. When using sous vide, a convenient hands-off cooking method to prepare this underutilized cut of meat, you have even more time for relaxation. The salsa is simple to prepare and really highlights the flavor of the peaches while still complementing the steak.

Blackberry-Peach Wrapped Pork Recipe

Blackberry wrapped pork The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.

Sous Vide Chile-Tomato Infused Vodka Bloody Mary

Sun dried tomato chile infused vodka This recipe uses guajillo and chipotle chiles to infuse the vodka with smokey and very spicy flavors that complement most Bloody Mary mixes. You can reduce the spiciness by only using 1 guajillo pepper.

Chocolate Chip Cookie Dough Balls Recipe

Cookie dough with sous vide eggb w Using a sous vide pasteurized egg is a great way to enjoy raw cookie dough without worrying about getting anyone sick.

Sous Vide Monkfish Recipe in Dashi with Snow Peas

Dashi swordfish overhead green This sous vide monkfish recipe is light and refreshing, especially on a warm summer day. The dashi is flavorful without overpowering the tender fish.

Sous Vide Salmon Recipe with Apple and Jalapenos

Sous vide salmon 122 apple jalapeno vinaigrette Sous vide salmon is a tender, soft meat that can be unlike anything cooked in a traditional manner. I pair it with spicy jalapenos and sous apples for a tart, rich dish.

Shrimp and Chile Queso Recipe with Sodium Citrate

Shrimp and cheese queso sodium citrate This shrimp and chile queso recipe adds sodium citrate to a cheddar and Gouda cheeses to give it a modernist twist treat for any party. This dish combines sweet shrimp, rich melted cheese and spicy peppers into a a decadent sauce that can be served with tortilla chips, bread chunks or on fajitas or tacos!

Sous Vide Butter-Poached Beet Salad Recipe with Pecans

Sous vide beet salad with walnuts When cooking sous vide beets it tenderizes them without turning them mushy and this recipes combines them in a walnut and blue cheese salad with Mandarin oranges.

Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

Sous vide asparagus with turkey Sous vide asparagus is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. It only needs a short cooking time unless the asparagus is really thick.

Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe

Vanilla orange infused vodka Using sous vide infused vanilla-orange vodka makes this modernist cocktail extra flavorful and the half and half adds a richness that cannot be beat.

Sous Vide Tri-Tip Recipe with Roasted Fennel and Orange Salad

Sous vide tri tip roasted fennel olive salad This sous vide tri-tip steak recipe takes full advantage of the rich, meaty cut and is tenderized through the sous vide process and pared with an exotic fennel, orange, and olive salad.

Sous Vide Filet Mignon Recipe with Blue Cheese Mousse

Sous vide filet blue cheese mousse Sous vide filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak and works great with the low temperature precision cooking.

Sous Vide Sweet Potatoes

Sous vide sweet potato Sweet potatoes are a classic holiday dinner staple. Using sous vide helps you ensure they are perfectly cooked and come out tender with loads of flavor. This recipe candies the sweet potatoes for even more flavor.

Sous Vide Collection

Immersion circulators Sous vide is one of the most popular modernist techniques and one that is pushing modernist cooking into the mainstream. From fancy chefs like Thomas Keller and hit television shows like Iron Chef America and Top Chef to everyday restaurants like Panera, sous vide is popping up everywhere.

Thanksgiving Sous Vide Turkey Recipe

Sous vide turkey Sous vide turkey is outrageously juicy and delicious. It will be the best bird you've ever eaten in your life.

The Sous Vide Beer Making Adventure

First sous vide beer Whole-grain brewing requires consistent temperatures. Sounds like a job for sous vide! Follow our adventure at using an immersion circulator to help add some precision to the beer making process.

Sous Vide: Torches

Bernzomatic ts8000 web There are several torches to sear sous vide foods and here are some of the best ones for the home and professional cook to use.

Ask Jason: What Should I Sous Vide First?

Sous vide chicken salad blueberries There are so many different things you can do with a sous vide machine that it can be hard to figure out what you want to try first. I think there's two categories of sous vide foods, things you can use sous vide to cook better, and things you can only do with sous vide. Here's some of my favorite things to do sous vide.

Best Way to Seal Food for Sous Vide

Sous vide swordfish bagged One of the more common questions I am asked is "What is the best way to seal your food for sous vide cooking?". There are so many options for sealing your food that it can get confusing figuring out exactly what you need. There are several ways of doing it, ranging from large chambered vacuum sealers costing over a thousand dollars all the way down to Ziploc bags from the grocery store. Here's the low down on what you'll need to master the art of sealing your sous vide food.

Ask Jason: How to Use Ziploc Bags for Sous Vide

Ziplock water displacement method4 While a chambered vacuum sealer is the best way to do sous vide, they are several hundred dollars and overkill for many home kitchens. Many people turn to FoodSaver-type sealers, which can be convenient but they are expensive to buy bags for and can't really be used with liquids. So what is a home cook to do?

How to Sear Sous Vided Foods

Sous vide pulled pork charred One of the areas sous vide falls short is creating that nice flavorful, brown crust on foods. Luckily there are several ways to finish of foods after they have been sous vided to create the crust without further cooking the food. The whole goal of post sous vide browning is to create the crust while heating the interior of the food as little as possible. The main keys to accomplishing this goal are dry foods, high temperatures, and short times.

Sous Vide: Water Bath Containers

Cambro 12 quart Due to the increasing popularity of immersion circulators I thought it would be useful to present a variety of options for the sous vide water bath container. For each type I will cover the advantages and disadvantages as well as indicate where they can be purchased.

Sous Vide: Types of Machines

Me sous vide setup There are many different types of sous vide machines available for the home and professional cook but they all have one purpose: to keep the cooking temperature consistent. They do this in different ways and each way has pluses and minuses.

Mellow: The Latest Sous Vide Machine

Mellow sous vide machine The latest entrant in the sous vide machine market is Mellow, a self-contained sous vide machine. The units are comparably priced to a Sous Vide Supreme at $400 and are shipping in about a year.

Sous Vide: Inexpensive Immersion Circulators

Immersion circulators Provides a detailed analysis of inexpensive immersion circulators used for sous vide cooking including the Anova, Nomiku and Sansaire. The article focuses on the differences between the units and then makes a recommendation of the best unit.

Can You Marinate Food While It Is Sous Viding?

Sous vide lamb marinade One question I often get asked is how to marinate meats when cooking them sous vide. The question is usually whether or not you can marinate meat while it is cooking in the sous vide machine. I figured I'd answer it here so other people can weigh in as well.

Sous Vide Cooking Technique

Sous vide tri tip roasted fennel olive salad Sous vide, or low temperature cooking, is the process of cooking food at a very tightly controlled temperature, normally the temperature the food will be served at.

This process helps to achieve texture and doneness not found in other cooking techniques, as well as introducing many conveniences for a professional kitchen. Sous vide has slowly been spreading around the world in professional kitchens everywhere and is finally making the jump to home kitchens.

Sous Vide Shrimp and Pumpkin Soup Recipe

While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.

Sous Vide Pork Chops with Mojo Sauce Recipe

Pork loin2 Mojo sauce is a traditional Cuban sauce often used for marinating pork. It often uses sour orange juice but we substitute 1/2 normal orange juice and 1/2 lime juice. We use the mojo as a mop as we grill the pork chops to add flavor to them.

Sous Vide Malted Milk Shake Ice Cream Recipe

Sous vide ice cream Matt Zadorozny is my sous vide guru. I recently spent a few hours with him at his home on Nantucket Island, talking a blue streak while he prepped 50 pounds of mushrooms for his sister's wedding. Matt has worked in some of the finest kitchens in New York, including Per Se and WD 50, where sous vide cooking is part of the daily routine. He has his own immersion circulator and chamber vacuum sealer (I'm envious), and his passion for the technique is contagious. Matt has been very generous in sharing his extensive knowledge of cooking times and temperatures with me, and we're delighted to have him collaborate with us.

Sous Vide Fingerling Potato Salad Recipe

This is a unique mustard-vinegar potato salad which has a tartness not found in the typical mayonnaise based potato salads. The vinegar also helps this dish to complement fattier main courses like ribeye or duck breast. The sous vide potatoes turn out nice and tender and always perfectly cooked.

Sous Vide Bourbon BBQ Pulled Pork Recipe

Sous vide pulled pork Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.

Sous Vide Lamb Curry Recipe

Lahori curry This is a classic curry featuring sous vide boneless leg of lamb. It can also be used with chicken or pork. Serve it with rice and bread to soak up sauce and maybe a crisp salad to offset the richness of the curry.

Sous Vide Chicken Thighs with Orange Mint Glaze Recipe

Sous vide chicken These sous vide chicken thighs have a great combination of sweet, spicy, and minty flavors.

Sous Vide "Baked" Apples with Apple Drizzle Syrup and Nut Garnish Recipe

Sous vide apples Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round. Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.

Sous Vide Lobster Recipe

Grilled lobster is a great meal to make during the summer. It's nice and light and goes great with grilled corn on the cob, clam chowder, and french fries. The lobsters can be cooked with sous vide ahead of time, quickly chilled, and them held until you are ready to grill them.

Sous Vide Salmon Recipe With Cucumber-Dill Salad

Sous vide salmon is a classic recipe and here we complement it with a cucumber and dill salad. The balsamic vinegar will give it some extra sweetness and tartness while still allowing the salmon to shine through

Sous Vide Leek Salad

This sous vide leek salad is great as a starting or side course for a poached fish or roasted chicken. Cooking the leeks in the sous vide bath renders them very tender and mild.

Sous Vide Shrimp Pomodoro Linguine Recipe

Simple and light is the key now that summer is in full swing and the gardens are putting out tons of fresh vegetables. This pomodoro sauce is a very fast sauce to make and makes great use of the fresh tomatoes from the garden. It really highlights the flavor of the tomatoes and herbs in it. Here I pair it with sous vide shrimp but it also goes great with chicken.

Sous Vide Mahi Mahi with Corn Salad Recipe

Mahi Mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing.

Bourbon Glazed Sous Vide Pork Tenderloin

Pork loin2 My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.

Sous Vide Flank Steak Recipe with Tomatillo Salsa

Sous vide flank steak Sous vide flank steak can be a great low cost meal. Flank steak is becoming more expensive as it increases in popularity but you can still find good deals on it sometimes.

Sous Vide French Dip Sandwiches Recipe

Sous vide french dip sandwiches French dip sandwiches are a classic deli food and they are very easy to make at home using our sous vide recipe with a top round roast. Once the meat is cooked for several days it is seared and thinly sliced. I like to pile the slices on a hoagie roll with melted Swiss cheese but you can serve it however you prefer. Many people enjoy thinly sliced red onion on it.

Spicy Sous Vide Sweet Potato Salad Recipe

Sweet potatoes are a favorite food around my house and I'm always looking at ways to incorporate them into more dishes. To make them more convenient I often sous vide sweet potatoes. Here I take sous vide sweet potatoes cubes and combine them in a salad with beans and corn. The chipotle adds a nice burn to the usually super sweet potatoes and helps turn this into a savory salad.

Sous Vide Lamb Tajine Recipe

A traditional lamb tajine is slowly simmered lamb in a spice-filled sauce. Our sous vide recipe cooks the lamb first and serves them as whole chops with the sauce over it. It's a nice way to reinterpret the dish.

Sous Vide Champagne Zabaglione Recipe

Sous vide zabaglione Summer is upon us and my thoughts have turned to berries, and cherries, and luscious stone fruits. I love to combine the sweetest fruit of the season with a simple yet elegant sauce such as Italian zabaglione (or sabayon, as it is known in France).

Sous Vide Steak Quesadillas Recipe

Sous vide quesadillas One of my wife's favorite foods is quesadillas, luckily for me they are easy to make and can have a lot of variety. For sous vide quesadillas you simply cook the meat ahead of time then assemble the quesadillas when you are ready to eat.

How Long Does Sous Vide Take to Heat Up - 2012

Stop watch One common question people ask about different sous vide machines is "How long does it take to heat up the water"? We decided to tackle this question as part of our Sous Vide Machine Benchmark Tests series.

Glazed Sous Vide Carrots Recipe

This recipe works great for many types of vegetables including radishes, turnips, parsnips, or pearl onions. You can also try different herb combinations like rosemary and thyme for a more savory dish or tarragon and mint for a sweeter combination.

Basil-Balsamic Sous Vide Short Ribs Recipe

Sous vide short ribs orange This sous vide recipe for short ribs has a great tang to it from the balsamic vinegar and orange juice.

Sous Vide Scallops Recipe with Mango and Mint

Sous vide scallops mango Sous vide scallops take on an interesting texture that you don't get just from searing them. The sous vide lightly cooks them and then the searing finishes them off. We pair them with a sweet garnish of mango, mint, and a little hot pepper.

Sous Vide Passion Fruit Ice Cream

Sous vide ice cream I am crazy for the sweet-tart, floral flavor of passion fruit. Although my garden produces just about every kind of fruit, it's a few degrees too cold during the winter months in Carmel Valley to grow this divine tropical fruit. I know, because I've tried and failed on two occasions.

Sous Vide Energy Use - 2012

Lightning One of the questions we often get asked is "How much energy does sous vide use"? We never knew the answer to this question so we decided to look into it. Energy consumption with sous vide is complicated because it differs greatly based on the device you are using, where in the sous vide process you are, and how much water you are heating.

Moroccan Sous Vide Snapper Recipe

This Moroccan flavored snapper still manages to stay light despite all of the flavors in it. I tend not to sear the fish before serving but if you want some extra flavor and texture you can sear it.

Sous Vide Squid with Sugar Snap Peas Recipe

I've found that it is much easier to cook tender sous vide squid than when it is traditionally prepared. The sous vide recipe will help showcase that in a simple and tasty dish.

Sous Vide Ginger Creme Brulee

Sous vide creme brulee Another great sous vide dessert recipe from SVKitchen. This one focuses on uses your sous vide machine as a bain marie and cooking a creme brulee with it.

Sous Vide Vanilla Poached Pears Recipe

Sous vide poached pears Pears are one of my least loved fruits when eaten out of hand, but when they're poached in butter, sugar, vanilla, and spice, well, that's another story. Normally, you immerse the pears in a flavorful liquid, such as wine or sugar syrup, and cook them on the stove top. Then, after they're poached, the cooking liquid needs to be reduced to concentrate its flavors.

Sous Vide Lemon Curd

Lemon curd Although you can now buy lemon curd in most supermarkets, it is extremely simple to make in your water oven, and the homemade version doesn't contain any preservatives or artificial flavors. Traditional recipes require cooking the lemon-egg mixture in a double boiler until the curd thickens. This can be tricky, as one or two degrees can make the difference between success and disaster. With the sous vide technique, the curd cooks itself without any stress or stirring.

Sous Vide Leg of Lamb with Asparagus and Mushrooms over Gnocchi

Sous vide lamb square This sous vide recipe is for leg of lamb with asparagus and mushrooms over homemade gnocchi. It's by is by Matt B., a professional market researcher in Seattle, and an amateur at everything else. He cooks because he loves food, science, and challenges, so send him recipe requests anytime!

Sous Vide Dulce de Leche Recipe

Sous vide dulce de leche Caramel is my favorite thing, especially combined with chocolate, but I like it unadulterated, too, in all of its many forms. Dulce de leche, Spanish for "sweet milk" is on my list of must-have condiments. I always have a jar or two in my over-crowded fridge because it's very versatile and great for last-minute desserts. Sometimes I'll treat myself a spoonful right from the jar if there's nothing else on hand to satisfy a sudden caramel craving.

Sous Vide Gefilte Fish

I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.

Sous Vide Chicken Breast Recipe in Creamy Spinach Ricotta Sauce

One of the quickest meals to make is using chicken breast in the sous vide. This is a sous vide recipe is from Mick Dimas, Co-Owner of Add THyme. It's for sous vide Chicken Breast in Creamy Spinach Ricotta Sauce and sounds wonderful!

Sous Vide Ribs Recipe with Sweet Apples

Sous vide ribs top For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.

Sous Vide Turkey Thighs with Jamaican Jerk Paste Recipe

Sous vide turkey thigh jerk Often times around Thanksgiving there are great deals to be had on whole turkeys as well as turkey thighs and breasts. However, you can only eat so much roasted turkey with gravy so I like to try different sous vide recipes with them. Here I used some turkey thighs and combined it with the Jamaican jerk paste from our new sous vide book. I use sous vide turkey thighs since they are a great way to have moist, juicy turkey without having to keep an eye on them. I can also sous vide them while I'm working and they're ready when I get home and I just have to quickly sear them and make any sides. Hopefully this is one more sous vide recipe you can add to your mid-week cooking arsenal.

Sous Vide Ribeye Recipes with Asian Glaze

Sous vide ribeye asian glazed Often during the week you only have time for a quick meal. These Asian Glazed sous vide ribeye steaks are one way to still have a flavorful dish without spending a lot of time in the kitchen. Because it is already very tender there are several ways to sous vide ribeye steak. You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.

Smokey Sous Vide Brisket Recipe

Sous vide beef brisket square Use sous vide to serve great meals around a busy schedule. One of the ways sous vide can do this is by taking a traditionally difficult meal and making it very easy. For most people, doing a BBQ brisket during the busy work week is impossible because there is no time to smoke and grill it for hours. Using sous vide for the brisket allows you to prep and bag the brisket in 10 minutes when you have time. Then a few days before you want to eat simply put it in the water bath and forget about it. Once it's cooked you quickly sear the sous vided brisket and you're all ready to eat.

Sous Vide Chicken Parmigiana Recipe

Sous vide chicken parmigiana 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. I've started using sous vide chicken in my parmigiana and it makes the whole process so much easier. It removes all the guessing from the frying of the crust and you can just focus on making it super crispy. Here is our sous vide chicken parmigiana recipe so you can make it at home.

Sous Vide Corned Beef Reuben Recipe

Sous vide corned beef reuben close One of my favorite sandwiches is a great reuben. I love them with pastrami or corned beef, and on just about any type of bread. The other day I decided to make one for myself using sous vide corned beef. Cooking the corned beef sous vide results in very tender, but still firm, corned beef which is perfect for a great reuben. Just add some good rye bread that is toasted, sauerkraut, gruyere cheese, and some thousand Island dressing and you're all set. If you like reubens you'll love this sous vide corned beef reuben recipe.

Sous Vide Turkey Breast Recipe with Cucumber and Cherry Tomato Salad

Sous vide turkey Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide turkey is incredibly tender. I saw some nice turkey breasts at the store the other day and decided to cook them sous vide, sear them up, and serve them with a cucumber and cherry tomato salad fresh from our garden. Here's the sous vide recipe so you can make it yourself.

Cocoa Rubbed Sous Vide Pork Loin

Sous vide pork loin side I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.

Sous Vide Shrimp Salad

Sous vide shrimp salad I love eating shrimp prepared just about any way imaginable. I love them poached and grilled and in ceviche and everything in between. When I was at the fish market they had some great looking shrimp so I decided to grab some with no plan in mind. Once I got home I checked to see what we had on hand and I came up with this sous vide recipe for shrimp salad.

Sous Vide Beef Kebabs Recipe

Sous vide beef kebabs Sous vide beef kebabs are one of my favorite recipes to make. I love the taste of the beef with the grilled vegetables. In the sous vide recipe we utilize a bottom round roast to create tender and spicy beef kebabs that we finish on the grill. You can use just about any cut of meat but the bottom round roast is nice and cheap with a good amount of fat on it.

Sous Vide Pulled Pork Sandwiches Recipe

Sous vide pulled pork sandwiches Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!

Sous Vide Rib Steak Recipe with Zucchini, Mushrooms, and Guacamole

Sous vide steak avacado mushrooms Even though sous vide steak recipes are very prevalent it's hard not to write about them in summer because I spend so much time outside grilling. I also love the convenience of sous vide steak. I can toss a pouch into the water bath and whenever we're ready to eat later in the day I can pull it out and quickly sear it on the grill.

Sous Vide Duck

Sous vide duck carrots I've only been cooking duck for a few years now as it was never something I ate growing up. My wife and her Mom love it though so I've been trying to get my technique down. One benefit is the more I experiment with it the more I enjoy it. Making sous vide duck is a good, hands off way to prepare great duck every time.

Sous Vide St. Louis Ribs Recipe

Sous vide st louis ribs One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.

Sous Vide Cod Recipe

Sous vide cod Most of the sous vide I cook is focused on meat and chicken but sometimes I like to mix it up and do some fish. Here is a sous vide cod recipe that comes out nice and tender with a light flavor perfect for summer.

Salad with Sous Vide Chicken Recipe

Sous vide chicken salad blueberries Right now we are getting lots of spring veggies popping up in our garden and in markets around us. I wanted to do a simple salad to highlight the flavors of our veggies. I also added some sous vide chicken to help make it more filling.

Simple Sous Vide Pork Chops

Simple sous vide pork chops web One of the things I enjoy about sous vide is how easy and convenient it is to cook. Especially if you have several spices or spice mixtures on hand you can just toss the meat into the water bath and figure out how you want to season it later. That's what I did with this simple sous vide pork chop recipe.

Sous Vide Beef Salad with Figs Recipe

Sous vide beef salad figs One of the hard parts about summer cooking is keeping the food light. While I love pulled pork, big steaks, and juicy hamburgers I can only take so much heavy food. This sous vide beef salad with figs recipe is a nice alternative to some of the heavier meals while still giving me my beef fix.

Sous Vide Coffee Recipe

Sous vide coffee closeup small Sous vide coffee is an unusual idea that I got from a friend while in Jamaica. We try many different time and temperature combinations to give you an idea of what to look for in a good sous vide coffee recipe

Sous Vide Italian Sausage Recipe with Onions and Peppers

Sous vide sausage pepper stuart spivack Using sous vide to cook the sausage in this classic dish of sausage and peppers ensures a moist, perfectly cooked sausage. You can also eat this dish on a hoagie roll with melted provolone cheese on top. It's a quick and easy sous vide recipe

Spicy Sous Vide Lamb Kebabs Recipe

Sous vide lamb kebab If you like lamb then these kebabs are for you. Cooking the lamb leg via sous vide for 18 to 36 hours results in super-tender meat. With a quick cook on the grill to finish off the vegetables the lamb should stay very moist. The spices in the lamb are pretty traditional but you can substitute anything you prefer. This sous vide recipe is great when served with some saffron rice, Tzatziki sauce, and a simple side salad.

Blackened Sous Vide Grouper Caesar Salad

Caesar salad This simple summer recipe is inspired by the Lazy Flamingo, a great bar in Bokeelia, Florida we always go to when we visit family down there. They have local, fresh grouper on the menu and you can get it grilled, blackened, or fried and served on salad, a sandwich, or just plain. My wife always gets it blackened on their Caesar salad. Here's a version of it for a sous vide recipe you can make at home.

Sous Vide Sirloin Steak Recipe with Herbed Butter

Sous vide sirloin steak wwworks Now that spring is finally coming around, it's time to start grilling. There's lots of ways to utilize sous vide with your grill but sometimes you just want a simple meal with some grill flavor. This sous vide recipe fits the bill.

Sous Vide Pork Chops Recipe with Kale

Sous vide pork chop kale This sous vide recipe for pork chops doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.

Why the Range? Sous Vide Times Explained

Sirloin steak lime ginger slaw side One of the most common questions we get asked about our sous vide recipes is some variation of "the recipe says to cook it for 3 to 6 hours, but when is it actually done".

The short answer is that anytime within the given range the food is "done". As long as the food has been in the waterbath for more than the minimum time and less than the maximum time, then it is done. There isn't a specific magical moment of true doneness that can be generalized.

For those that want more information, here's the explanation why.

Sous Vide Green Curry Chicken Recipe

Sous vide curry chicken Curries always seemed like exotic and complicated dishes until I started cooking them. While some curries can be very involved, especially if you make your own curry pastes, there are many fast and easy ways to make curry at home. This easy sous vide curry chicken recipe will show you how!

Sous Vide Stars

Logo One of the interesting things about running a site dedicated to sous vide is all the great people I get to talk to and learn from. In order to share some of this information we're going to be doing a "Sous Vide Stars" interview series.

Sous Vide Sausage and Peppers Recipe

Sous vide sausage peppers Growing up my family didn't eat many sausage dishes. Since I've been with my wife that has changed and sausage is a big part of our meals. Sausage and peppers are staple around our house, especially in summer when the peppers are fresh from the garden. Here's my sous vide recipe for sausage and peppers finished off on the grill.

Sous Vide Beef Ribs Recipe

Sous vide beef ribs Big juicy beef ribs are one of my favorite foods but you have to make sure they become tender enough to really enjoy them. There are many ways to make sure they are tender, from smoking to braising, to cooking in the oven at low temperatures. They all have their benefits and sous vide just adds one more option for you. You can follow our sous vide recipe or come up with your version.

Poached Sous Vide Egg Recipe

Sous vide eggs basil toast One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish. Here's one poached sous vide egg recipe that has bacon, tomato, and basil on it.

Sous Vide Prime Rib Roast Recipe

Sous vide prime rib crust Around Christmas time many people will prepare ham or turkey but around our house we've always done a prime rib roast for dinner. With sous vide it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through. Here our sous vide recipe for the classic prime rib roast.

Sous Vide Chicken Mole Recipe

Sous vide chicken mole Since publishing our Beginning Sous Vide book many people have commented on the Sous Vide Chicken Mole recipe. I thought I'd reproduce it here so people can get a taste of the more complicated recipes we have in the book. While the book has a focus on simple and easy to make sous vide recipes we also wanted to make sure there were a number of more complex recipes.

Sous Vide Resources

Sous vide is a very complex process and there is much more to learn about it besides what we cover at CookingSousVide.com. There is more and more good information available about sous vide cooking. Here are some resources to help you continue to learn more. We'll try to keep this list updated as we find new sources of information.

Sous Vide Steak Guide

Img 0743 Welcome to the ultimate guide to sous vide steak. We'll take you through the general process of cooking sous vide steaks as well as the safety behind it.

Sous Vide Swordfish Recipe

Sous vide swordfish close After my wife's recent promotion at work we decided to do something fancy at home for dinner to celebrate. Since swordfish is her favorite fish I decided to do a sous vide swordfish dish with a bunch of vegetables from our garden and the local farmers market.

Sous Vide Pastrami with Short Ribs Recipe

Sous vide pastrami sandwich I'm a huge fan of Michael Ruhlman and an even bigger fan of pastrami so when he recently posted about making short rib pastrami it inspired me to follow suit. Of course, I had to make sous vide pastrami instead of braising it.

Sous Vide Chicken Guide

Sous vide chicken marsala2 Welcome to the ultimate guide to sous vide chicken. We'll take you through the difference between dark and white meat, what time and temperatures will result in moist, tender chicken, and share some of our favorite recipes.

Sous Vide Guides

Sous vide guides In the past we have been asked to go into more detail about certain sous vide subjects on our site. This has prompted our new "Sous Vide Guides" section. We'll be releasing guides that give an in-depth look into several different sous vide subjects.

Sous Vide Safety: Salmonella and Bacteria

Sous vide bacteria Cooking in plastic is a major sous vide safety concern for those new to this technique. Another sous vide safety issue, this one has been studied in much more detail, deals with the propagation of bacteria at various temperatures, especially salmonella. Salmonella only thrive in a certain range of temperatures, from about 40ºF to 135ºF, often referred to the "danger zone".

Sous Vide Sirloin Roast Recipe

Sous vide sirloin roast pasted One of my favorite meals is a good roasted beef. However, roasts are notoriously hard to cook properly. Even the best roasts have a wide band around them of overcooked meat but this recipe shows how sous vide can come to the rescue again.

Sous Vide Chicken Marsala Recipe

Sous vide chicken marsala Chicken Marsala is one of my favorite Italian dishes to make. It is such a simple recipe and is so easy to make. The only tricky part is trying to make sure the chicken breasts are cooked through without turning them soggy. Using sous vide to pre-cook the chicken breasts eliminates this issue. Read the whole sous vide chicken marsala recipe for the details.

Sous Vide Chicken Breast with BBQ Sauce

Sous vide chicken breast Sous vide chicken is one of the simplest applications of sous vide that there is. Often times chicken gets very dried out when cooked using traditional methods. But following this sous vide chicken recipe solves all of these issues and results in uniformly tender chicken that is very moist.

Sous Vide Corned Beef and Cabbage Recipe

Sous vide corned beef Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs.

Scrambled Eggs Sous Vide Recipe

Sous vide eggs ingredients Scrambled eggs sous vide are one of the more interesting dishes to cook. The resulting texture is much more like a custard than the sometimes rubbery scrambled eggs we're used to here in America.

Sous Vide Salmon Safety

Sous vide salmon There is a lot of discussion about safety with regards to cooking salmon with sous vide, especially when done "mi-cuit" or partially cooked. The two main concerns are the parasite Anisakis simplex and botulism. We try to address some of the concerns here.

Sous Vide Safety

Bacteria As sous vide cooking becomes more and more common we're asked more and more about the safety concerns associated with sous vide cooking. We decided to gather some information about sous vide safety, namely cooking in plastic and time and temperature safety.

Apple Cider Sous Vide Pork Chops Recipe

Sous vide pork chops The sweet apples meld perfectly with the apple cider and mustard in this sous vide recipe to really bring out the flavors of the pork chops. Using sous vide on the the pork chops ensures that they'll be perfectly cooked and tender.

Sous Vide Freezer Steaks Recipe

Sous vide steak close up One of the most convenient uses of sous vide cooking is to use it to defrost and cook foods that come straight from the freezer. As long as the food is vacuum sealed you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15-30 minutes to the recommended cooking time from the sous vide recipe and it should come out perfectly.

Sous Vide Beef Goulash Recipe

Sous vide beef goulash This sous vide recipe for beef Goulash is adapted from the recipe in the wonderful book German, Austrian, Czech and Hungarian: 70 Traditional Dishes from the Heart of European Cuisine. It's a great wintertime dish and is really hardy, especially when served with a good sticky rice or mashed potatoes. The beef is first cooked sous vide and only added to the goulash itself near the end, ensuring the meat is not overcooked.

Sous Vide Pork Roast Recipe

Img 0417 This pork roast from this sous vide recipe comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables.

Sous Vide Steak Salad Recipe

Img 0444 This sous vide recipe for steak salad is a different use of the sous vide technique. Instead of using sous vide to cook the meat for a long period of time, you use it to add perfectly medium rare steak to your salad. The thyme and garlic help add a little kick to the steak while the honey mustard dressing adds a strong flavor to the salad itself.

Sous Vide BBQ Chicken Thighs Recipe

Sous vide chicken thigh Using sous vide to cook the BBQ chicken thighs results in very tender meat. This sous vide recipe also focuses on adding the requisite smokiness you need for great BBQ chicken by grilling them at the end with BBQ sauce.

Sous Vide Salmon Recipes

Sous vide salmon If you are interested in experimenting with sous vide cooking, Salmon is a great way to get started. Salmon, and most fish, only need to be cooked for a short amount of time, normally 10-20 minutes. This makes it easier to keep the temperature constant without expensive sous vide equipment. Sous vide salmon also has a drastically different texture than normal salmon.

Sous Vide Forum Topics

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