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 for an in-depth look at how sous vide affects chicken.
Did you know we also have an iPhone app for sale? It has over 400 time and temperature combinations for 175 cuts of meat, fish and vegetables. You can find more information in the iTunes store:
Sous Vide App, or you can search on your iPhone or iPad for "Sous Vide" and look for our easy to find icon!
Sous Vide Recipes
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
. 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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