25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What is the first thing I should make in my 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.

Season the Chuck Roast with Salt, Pepper, Garlic and Onion Powder. Seal in a vacuum bag and cook in your sous vide bath at 131 degrees Fahrenheit for 24-36 hours. Remove when done and dry off with paper towels. Re-Season if it appears the initial seasoning has been lost with the liquid.

With sous-vide, you get the benefits of poaching (extremely tender proteins), but you lose out on the delicious flavor compounds that develop when searing and roasting. For this reason, some chefs recommend searing your meat or chicken before cooking sous-vide, to enhance the flavor.

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.

Because of the relatively low temperatures used in sous vide, one major consideration is the Danger Zone. The 'Danger Zone' is a range of temperatures where bacteria particularly thrive and multiply. It's generally defined as 40F to 140 F, or 4.4C to 60C .

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 products are exposed to the same risks as other foods during preparation, cooking, cooling and reheating. Risks that could lead to food poisoning include: food held in the temperature danger zone (5°C–60°C) for long periods could allow harmful bacteria to grow.

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.

Can you leave steak in a sous vide overnight? ›

Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.

When ready to serve, reheat any fat and juices left in the pan until sizzling then pour them over the steak to re-crisp and moisten the surface (the steaks can be served immediately if you are ready, no need to rest a sous-vide steak).

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak.