25 Sous Vide Recipes to Try ASAP (2024)

FAQs

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

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

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.

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.

These risks include the potential for survival and growth of bacteria that can grow under the anaerobic (absence of oxygen) conditions created by the vacuum packaging, e.g. Clostridium botulinum. Remember, some foods may not be suitable for sous vide cooking.

To cook any kind of food sous vide, you'll need a sous vide machine and a Ziploc bag (or another type of boilable bag). You'll also need a large pot or container to hold the water for the bath and something to weigh the bag down so it doesn't float.

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.

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

Sous-vide processing can protect the physical, chemical and sensory properties and improve the microbial quality of seafood. Still, sous-vide seafood may pose health risks due to the possible growth of anaerobic spore-formers and heat-resistant non-spore-forming pathogens.

What is the secret of sous vide? ›

Sous vide requires two components:

It's the sealed, air-less packaging that makes it possible to enclose flavors and aromas and to stop these and the food from being diluted in the water. A temperature regulated water bath.

When you're working in a professional kitchen, there's no room for error, and things have to be done exactly by the book. This is where sous vide really comes into its own, allowing chefs an unparalleled level of control over their dishes.

“At it's simplest,” Potter says, “sous vide cooking is about immersing a food item into a precisely temperature-controlled water bath, where the temperature is the same as the target temperature of the food being cooked…Since the temperature of the water bath isn't hotter than the final target temperature, the food can ...

There are so many foods that can be cooked sous vide with great results. Most types of meat work well – including beef, pork, lamb, game and poultry. As does almost any kind of vegetable. Eggs cooked sous vide have a superior, uniform texture that you just can't get with conventional methods.

For proteins like beef and lamb, sous vide cooking can get your meat to its ideal temperature, and then hold it there for hours, ensuring that your meat is cooked edge-to-edge at that target temp, with no risk of overcooking. A quick sear for color on the exterior and you can slice and serve with no need to rest.

In-Between Cuts of Beef and Red Meat

Both cuts can be just heated through and served, but extended cooking can tenderize them slightly more, resulting in a much more tender steak. Most of these cuts can benefit from a 5 to 10 hour time in the sous vide bath.