25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What is the best thing to make in a sous vide? ›

If you're not careful about cooking times (as specified by the product manufacturer), your food can become contaminated. In addition, if your food is not properly vacuum sealed, or your food becomes contaminated during prep, cooking sous-vide poses an additional threat.

Let us help you and take the guesswork out of what to make first. These 5 things are a MUST to make with your new immersion circulator! A steak is 100% the #1 thing you need to make with the sous vide!

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

Place eggs into the sous vide water bath; set a timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Restaurant chefs have geeked out for decades over the highly precise temperature control they can get from this method, which can unlock the perfect texture and flavor from proteins and vegetables alike.

The key to successful sous vide is to vacuum seal the flavors into the food. Without a vacuum sealer, you can do this by placing your fish or meat in bag along with all the seasoning. Then you place that bag in a bowl of water, and allow the pressure of the water to “displace” the air in the bag.

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

Why is my sous vide steak green? ›

That said, the general consensus on the internet is that the issue is caused by bacteria left on the surface of the beef prior to cooking, which thrive at sous vide temperatures.

Sous vide precision cooking is a great method for cooking any type of steak, whether it's a tender cut, like the tenderloin, strip, ribeye, or porterhouse, or a butcher's cut, like the hanger, flap, or skirt.

Sous vide cooking offers unparalleled control over whatever it is you are trying to cook, whether it's steaks and chops, shrimp and lobster, vegetables, or even large cuts of meat like pork shoulders and legs of lamb.

Sous vide steak is a favorite among professional chefs for its consistency, tenderness, and flavor. The sous vide cooking method allows for precise temperature control, resulting in a steak cooked to the exact degree of doneness every time.

Sous Vide offers many benefits to chefs, including the ability to cook food evenly and consistently, as well as the ability to hold food at a precise temperature for an extended period of time. Our team of food scientists and professional chefs gives kitchens the tools to prep like the kitchen of the future.