Just like any other cooking technique there are countless ways to prepare sous vide foods. I cover some of the more popular sous vide recipes, things to take into account for them, and some common variations.
These sous vide recipes are intended to be used as guidelines you can use to develop your own favorite meals. If one of the recipes uses a spice you don't like or a cut of meat you do not enjoy as much go ahead and substitute it for something you prefer. These sous vide recipes definitely do not have to be taken verbatim, please make them your own!
Acorn squash has a great flavor combination of sweet, nutty, and buttery, then when you combine it with some spices and maple syrup, they really intensifies the flavor. Making sous vide acorn squash holds in more moisture while still fully tenderizing it, resulting in a perfect texture for a puree. I love to serve this with roasted meat, rich sausages, or even with turkey for a lighter dish.
In summertime I love to cook with watermelons. They are so light and flavorful and can result in some really unique dishes. For this meal, I combine them with cucumbers, jalapeno, and lime for a sweet and spicy salad full of crunch. I usually like to serve it with a light sous vided fish, such as cod or tilapia, so the watermelon still manages to shine.
Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style you can increase it to a full cup.
I love a great pork chop, but the frequency at which I cooked them started to dwindle because too often they turned out dry and chewy. Once I got into sous vide though, I could consistently make tender, moist pork chops with a minimal amount of effort!
Oatmeal is one of those dishes that isn't too hard to cook traditionally but I use sous vide for the convenience. I eat oatmeal almost every morning and I like to make a bunch ahead of time. Since you can cook and store the oatmeal in the same Mason jar, there is no cleanup of a pot and spoon, making it quick and easy to do. This sous vide oatmeal recipe adds cinnamon and raisins to the oatmeal, adding bursts of sweetness and sharp background notes.
Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado.
This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir fried vegetables in a grain bowl.
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.
These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.
Chicken tenders are a versatile finger food that both kids and adults love. Since the chicken is cooked sous vide it remains nice and moist and you only have to focus on browning the coating when you finish cooking it. Serve it with a variety of dipping sauces so everyone can enjoy the combinations they prefer.
Sausage with onions and peppers is a classic dish that sous vide makes dead simple. You are ensured the sausage will turn out moist and perfectly cooked. The peppers and onions are sautéed to tenderize them and then served with the sausage. For a fun lunch time meal you can also consume this entree on a hoagie roll with melted provolone cheese on top.
Sous vide shrimp is always plump and juicy. Combine the shrimp with a sweet, spicy, and bold salad of sweet mango and corn mingled with jalapenos for bright bursts of flavor. A party favorite recipe. It would also be great with either chicken breasts or a white fish like cod, swordfish, or grouper.
Duck and cherries are a classic pairing while the vinaigrette dressing helps cut the fattiness from the duck and adds sweetness from the cherries. I often serve this with a fresh baguette and a ricotta cheese spread to round out the full meal.
Grilled sous vide chicken salad with a honey mustard dressing provides a light tasty meal any day of the week. This recipe completes the salad with radishes, sweet bell peppers, fresh blueberries and crunchy sunflower seeds. I also like this salad with fresh snap peas or green beans. For a more savory salad you can blend in a few roasted garlic cloves into the dressing.
These egg cup bites were first popularized by Starbucks but are really easy to make at home with sous vide. You can use any ingredients you want to flavor them but my favorite is broccoli, cheddar cheese and bacon. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser egg.
Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower.
To remove the lobster from the shell, you can either cut the shell off with kitchen shears, or boil the lobster for 1 to 2 minutes and chill it in an ice bath.
Pulled pork is usually made using the pork butt, sometimes called the pork shoulder or Boston Butt. Using sous vide to make pulled pork takes longer than with traditional methods but you don't have to manage a fire or look in on the meat. This recipe uses a chili pepper sauce to give the dish some kick and depth of flavor.
Using sous vide to glaze turnips is a simple process that results in a great side dish, especially when combined with umami-rich miso. You can also briefly cook turnips and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as carrots, radishes, and parsnips.
Boar behaves very similarly to pork but has a richer, sometimes nutty flavor. I sous vide it at 140°F (60°C) long enough to cook it through and pasteurize it. This recipe complements the flavor of the meat with a sweet and spicy cherry chutney.
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.
Fruit compotes, jams, and marmalades are real easy to make with sous vide. Simply put some fruit, with any pits or inedible skin removed, into a bag with some sugar and acid then cook it up to an hour or two and you are good to go.
Late spring is always a favorite time of year to cook for me because of all the unique ingredients you can find. At the store this week I came across fresh morel mushrooms and garlic scapes. These are both ingredients you can usually only find in spring, especially in the New York area, so I jumped at the chance to get them. I ended up pairing them with a great sous vide ribeye steak.
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.
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.
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 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!
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!
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!
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!
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.
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.
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!
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!
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.
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.
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!
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 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.
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!
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.
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.
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.
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!
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!
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.
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.
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.
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!
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!
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!
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 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.
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!
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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 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
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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!
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.
I love a good shrimp cocktail and adapting it to be a sous vide recipe makes the whole process so easy. It only takes a few minutes to put together but it results in a fantastic appetizer that you and your guests will love.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
Grilled hamburgers are something I look forward to every year. The combination of the beef, cheese, bun, and sauce is always amazing. The only downside is that I prefer medium-rare burgers which means I have to grind my own meat, something that can be time consuming. Luckily, when you use a sous vide recipe, you can cook your hamburgers long enough to pasteurize them so you can enjoy medium-rare burgers with minimal effort.
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.
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!
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.
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.
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.
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.
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.
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.
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 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
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
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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 short ribs are often used as an example of how amazing sous vide cooking can be, and with good reason. This is because short ribs are composed of very tough meat and in order to tenderize them enough to eat you have to raise them to a high enough temperature to break down their collagen.
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.
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