Sous Vide Recipes
Just like any other cooking technique there are countless ways to prepare sous vide foods. We 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!
Also feel free to comment with suggestions, experiences, and tips of your own regarding cooking these and other sous vide recipes. You can also view our
sous vide chicken guide or
sous vide steak guide for an in-depth look at how sous vide affects those types of meat.
These recipes and others are available in our book
Beginning Sous Vide which you can get on
Amazon.com or as a
pdf download.
Did you know we also have an
iPhone and Android app? It has over 400 time and temperature combinations for 175 cuts of meat, fish and vegetables. You can find it at the
iTunes or
Android stores, or you can search for "Sous Vide" and look for our easy to find icon!
Show Sous Vide Recipes for: Sous Vide Beef Recipes |
Sous Vide Pork Recipes
Sous Vide Recipes
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.
Our new book is all about using 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 brisket, especially a BBQ brisket, is just impossible during the busy work week 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.
As we've been working on the new book I've tried to find some more interesting sous vide recipes to add. 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.
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 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.
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 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.
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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. 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.
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