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Using sous vide to butter poach root vegetables is an easy process that makes creating side dishes a breeze! Just toss some chopped vegetables into a sous vide bag with some butter, thyme, and cumin, then give them a quick cook at 183°F (83.9°C). Top them off with some coarse sea salt, lemon and oregano and you're all set!
Flank steak is one of the most flavorful cuts of meat and cooking it sous vide for an extended time tenderizes it into something amazing. I eat flank steak in a lot of different ways, but for this recipe I serve it on top of a vegetable stir fry that is popping with flavor and top it all with a pea pesto.
Asparagus can be cooked many different ways, but using sous vide can remove most of the timing pressure. I especially like using sous vide on the thicker asparagus, since the lower temperature allows it to cook through without overcooking the outsides. For this recipe I like to combine the cooked asparagus with some olive oil infused with shallots and garlic then top it all off with some tarragon and lemon zest.
I'm a huge fan of mole sauces, but sometimes I don't want to go through all the effort to make some. This dried chile pepper sauce uses less ingredients and comes together much quicker, making it something you can make more regularly. I love using it on steak, lamb, or pork. I often like to thicken it up by turning it into an agar fluid gel, something that gives it a ton of body without changing the flavor profile.
Quick stir fries are some of my favorite weeknight meals. They come together so quickly, and it's easy to add a ton of flavor to them. Plus you can use up whatever vegetables you have in the fridge! This stir fry has a great ginger bite to it and is rounded out with some fish sauce and soy sauce. I love to top it with sous vide shrimp, but it works equally well with sous vided chicken, pork, or even beef.
Corned beef is an excellent dish that I always regret not making more. It's salty, flavorful and really tender, especially when cooked in the pressure cooker. Pressure cooking is a much faster process than braising the corned beef traditionally.
Using sous vide to lightly poach tomatoes results in a tender and moist side dish. The tomatoes are just heated through, not broken down, so cooking them at almost any low temperature works well. I usually serve them with steaks so I cook them at 131°F (55°C) because I toss them in with the steaks at the end of their cooking time.
Sous vide chicken breast is always flavorful and moist, but you don't always just want to eat it by itself. This recipe combines it with a simple vegetable stir fry that bulks it out and bumps the flavor, all the while still being super simple to put together. It's a great go-to weeknight meal when you want something easy to make that is still tasty.
Cauliflower might be on the bland side, but when sous vided then combined with chickpeas, cherry tomatoes and red bell pepper, it turns into a flavorful and filling side. With the addition of tart lime juice and spicy jalapeño pepper it's a complex dish that comes together in no time.
Earthy beets are a great combination with bright oranges and rich goat cheese. It is rounded out with some sweet balsamic vinegar and woody toasted walnuts. Beets work great with sous vide and turn out tender without drying out any.
This dish hinges on using the sweetest fresh corn and sous viding it. The sweetness of corn combined with the kick of ancho pepper powder with some sourness from feta cheese and lime zest makes for an amazing between-meals snack. Corn can vary widely in its tenderness, so it's often best to try a kernel raw before cooking it. This will give you an idea of how sweet and tender it already is and can inform your cooking time.
There are many really fancy things you can make with sous vide, but my favorite reason for using it is because it is so convenient! This recipe is a prime example. It takes perfectly cooked sous vide pork chops and combines them with a simple base of roasted vegetables on top of some bulgur with a tangy lemon vinaigrette drizzled over everything. It's a very quick and easy meal but the moist, tender pork chops turn it into an amazing dish, even for a weeknight.
I seasoned the sous vide pork loin with salt, sealed it, and cooked it at 140°F (60°C) for about 3 hours. It usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my beef, lamb and pork pasteurization chart. I finished off with a light sear to add a little color and then cut it into 1" (2.5cm) slices. I picked an olive medley and a freekeh salad to complement this simple sous vide pork loin.
Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.
I love a good shrimp stir fry, but sometimes the shrimp can get over cooked and chewy. Sous viding the shrimp ensures they are perfectly cooked without any risk of getting tough. Combining the sweet shrimp with a umami-filled stir fry rounds out the filling meal.
I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.
Making pureed soups is very easy to do with sous vide. Cooking the vegetables for between one and four hours allows them to break down fully, making it easy to simply add some liquid and puree them into a soup.
If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. Love that crisp skin? You can remove it from the breast and crisp it up in the oven around serving time. My favorite sous vide turkey breast cooking time is 4 to 8 hours at 140°F (60°C). I think this produces the best combination of "moist but cooked"! This recipe pairs the sous vide turkey breast with the fresh taste of oven roasted apples.
If you are looking for super-moist, tender turkey breast then it's really hard to beat my sous vide turkey recipe. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked, and it's something that's always hit or miss for me. Once I switched to sous vide turkey breast, I make awesome turkey every time.
The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef.
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.
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.
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.
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.
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.
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.
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.
I often use a few splashes of this vinegar to brighten up the
dish by adding even more freshness with the infusion of lemon, lime, grapefruit, and orange peels. It's a perfect topping to drizzle on salads or add to cocktails to provide some sour notes.
I use a whipping siphon process to quickly infuse gin with tonic flavors, resulting in a tart alcohol that isn't watered down. Infusing grapefruit adds acidity and citrus notes while cinchona bark adds the quinine tonic flavor.
This infusion adds the sweet and tart subtle flavors of cucumber and sour apples to the natural gin taste of juniper and herbs. Enjoy this infused gin over ice with club soda or just a splash of tonic water!
Lemon infused vodka is a citrusy, flavorful drink and the base for limoncello. By using the whipping siphon to quickly extract the flavors from the lemon peels, the final product is a little less rounded but still so refreshing.
A hot toddy is a classic cold- and flu-killing drink consisting of hot water and whiskey flavored with lemon and cloves. This hot toddy infusion might not cure you of your sickness but it sure tastes great!
In this infusion the sweet and tart flavor of blackberries pairs wonderfully with the slightly spicy and herbal basil. It is a fruity, flavorful addition to many cocktails and is especially tasty in rum punch or as a liqueur.
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!
Aioli is simply a mayonnaise made with garlic and olive oil. This recipe uses an immersion blender to make the process super-easy and results in a light dip for vegetables or a spread on breads and toast. It's a popular addition to any party fare!
This recipe makes a clean and fresh tasting pea pesto dip that works great with just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. This party favorite is quick and easy to put together and can be made with defrosted frozen peas - however, if you have access to fresh spring peas it'll be even better!
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!
Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month. In this recipe I use the modernist equipment power of the whipping siphon to reduce the process down to only 5 minutes. This end product is added to sugar and water; now it's ready to use.
When watermelon is in season it's hard to resist. For some parties you need nothing more than to slice it and hand it out with paper towels for people to scarf down. However, sometimes you want something a little more refined and that's where this recipe comes in.
My favorite end-of-day drink has to be bourbon. Most days I'll stick to my favorite brands on the rocks or I'll make a Manhattan, but sometimes I'm up for trying something different. In this case, an orange-cinnamon infused bourbon made with my whipping siphon.
There are many different types of foams you can make using different modernist ingredients and foaming methods. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. It's a pretty unique way to make bubbles and they are very interesting.
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!
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