Sous vide cooking is a technique that many home chefs overlook, yet it guarantees precise temperature control for perfect results every time. This method allows you to achieve textures and flavors that traditional cooking often misses. Imagine biting into a steak that’s evenly cooked from edge to edge, or chicken that’s juicy and tender. If you’re curious about how to master this art, these seven sous vide recipes will elevate your dining experience.
Perfectly Cooked Steak
Sous vide cooking is a revolutionary way to prepare steak that guarantees perfect doneness every time. The sous vide method involves sealing the steak in a vacuum-sealed bag and immersing it in a temperature-controlled water bath for an extended period. This process allows the meat to cook evenly and retain its juices, resulting in a tender, flavorful steak that melts in your mouth.
For the best results, it’s essential to choose the right cut of steak. Ribeye, filet mignon, and sirloin are popular choices that work exceptionally well with sous vide cooking. Additionally, seasoning the steak before sealing it in the bag can enhance the flavor profile. Herbs, garlic, and a touch of salt and pepper are excellent additions that will permeate the meat during the cooking process.
Ingredients:
- 2 ribeye steaks (1-1.5 inches thick)
- Salt
- Pepper
- 2 cloves garlic, minced
- Fresh rosemary or thyme sprigs
- Olive oil or butter (for searing)
Instructions:
Season the ribeye steaks generously with salt and pepper on both sides, then add the minced garlic and fresh herbs.
Place each steak in a separate vacuum-seal bag, removing as much air as possible before sealing. Preheat your sous vide water bath to your desired doneness temperature (130°F for medium-rare, 140°F for medium, etc.) and submerge the bags with the steaks.
Cook for 1-3 hours, depending on the thickness of the steak. Once done, remove the steaks from the bags, pat them dry with paper towels, and sear them in a hot skillet with olive oil or butter for 1-2 minutes per side to develop a crust.
Extra Tips:
To achieve the best sear, verify your skillet is extremely hot before adding the steak.
Additionally, let the steak rest for a few minutes after searing to allow the juices to redistribute. If you want to elevate the flavor even further, consider adding a pat of compound butter on top of the steak right after searing, allowing it to melt into the meat.
Enjoy your perfectly cooked sous vide steak!
Juicy Sous Vide Chicken Breast
Sous vide cooking is a fantastic method for achieving perfectly cooked chicken breast that’s juicy and tender every time. This technique involves vacuum-sealing the chicken and immersing it in a water bath at a precise temperature for an extended period, allowing the meat to cook evenly without the risk of drying out. The result is a flavor-packed chicken breast that can be easily seasoned and finished with a quick sear for added texture.
The beauty of sous vide chicken breast lies in its versatility. You can infuse it with a variety of flavors, from herbs and spices to marinades, guaranteeing that every bite is mouthwatering. Whether you’re preparing a weeknight dinner, meal prepping for the week, or impressing guests, sous vide chicken breast is a reliable and delicious choice.
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Optional: garlic powder, paprika, fresh herbs (such as thyme or rosemary)
Instructions:
Season the chicken breasts generously with salt, pepper, and any additional spices or herbs you prefer. Place the chicken in a vacuum-seal bag with the olive oil or butter, then seal the bag using a vacuum sealer or the water displacement method.
Preheat your sous vide water bath to 140°F (60°C) for tender and juicy chicken or 150°F (65°C) for a firmer texture. Submerge the sealed bag in the water bath and cook for 1 to 2 hours. Once finished, remove the chicken from the bag, pat it dry with paper towels, and quickly sear it in a hot skillet for about 1-2 minutes per side to develop a golden-brown crust.
Extra Tips:
For the best flavor, consider marinating the chicken in your favorite marinade for a few hours before sealing it in the bag. Additionally, if you’re cooking multiple chicken breasts, make sure they’re spaced apart in the water bath to guarantee even cooking.
Finally, if you’re short on time, you can use a higher temperature, but be mindful that cooking too high can result in a drier texture. Enjoy your perfectly cooked sous vide chicken breast!
Flavorful Herb-Infused Carrots
Flavorful Herb-Infused Carrots are a delightful and healthy side dish that can elevate any meal. Cooking carrots sous vide allows them to retain their natural sweetness and vibrant color while infusing them with the aromatic flavors of fresh herbs. The gentle cooking process guarantees that they come out perfectly tender, making them a fantastic complement to both simple and elaborate dishes.
This method also allows for flexibility in flavors, as you can customize the herbs and seasonings based on your preferences or the main course you’re serving. Whether you’re planning a dinner party or simply want an easy and delicious vegetable side, these herb-infused carrots will surely impress. Let’s plunge into the recipe!
Ingredients:
- 1 pound of baby carrots
- 2 tablespoons of olive oil
- 2 teaspoons of fresh thyme, chopped
- 2 teaspoons of fresh rosemary, chopped
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Optional: a squeeze of lemon juice for serving
Cooking Instructions:
Preheat your sous vide water bath to 183°F (84°C). In a bowl, toss the baby carrots with olive oil, thyme, rosemary, garlic powder, salt, and pepper until they’re well coated.
Place the seasoned carrots into a vacuum-seal bag or a resealable freezer bag, making sure to remove as much air as possible. Immerse the bag in the preheated water bath and cook for 1 hour and 30 minutes.
Once done, remove the bag from the water bath, and if desired, sear the carrots in a hot skillet for a minute to enhance their flavor before serving.
Extra Tips:
For added depth of flavor, consider experimenting with different herbs such as dill or parsley, or even add a pinch of chili flakes for a bit of heat.
You can also try incorporating a touch of honey or maple syrup into the marinade for a sweet twist. If you’re preparing these carrots in advance, they can be stored in the refrigerator after cooking and reheated quickly in a skillet before serving.
Enjoy your perfectly cooked, herb-infused carrots!
Tender Pork Chops With Garlic and Rosemary
Sous vide cooking is an incredible method for preparing perfectly tender and flavorful pork chops. The low and slow cooking technique allows the meat to retain moisture and enhances its natural flavors. By infusing the pork chops with garlic and rosemary during the sous vide process, you create a savory dish that isn’t only delicious but also easy to prepare. This method guarantees that each chop is cooked evenly throughout, resulting in a succulent bite every time.
To achieve the best results, it’s important to choose high-quality pork chops and season them well before sealing them in the sous vide bag. The garlic and rosemary will permeate the meat as it cooks, creating a mouthwatering aroma that will have everyone keen to dig in.
Once your pork chops are cooked to perfection, a quick sear on the stovetop will give them a beautiful crust and elevate the overall presentation of the dish.
Ingredients:
- 4 bone-in pork chops (1-inch thick)
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: lemon wedges for serving
Cooking Instructions:
Preheat your sous vide water bath to 140°F (60°C) for medium doneness. Season the pork chops generously with salt and pepper, then place them in a vacuum-sealable bag with the smashed garlic and rosemary sprigs.
Seal the bag using a vacuum sealer or the water displacement method, making sure to remove as much air as possible. Submerge the bag in the water bath and cook for 1.5 to 2 hours.
Once cooked, remove the pork chops from the bag and pat them dry with paper towels. In a skillet over medium-high heat, add olive oil and sear the chops for 1-2 minutes on each side until they develop a golden brown crust.
Extra Tips:
For even more flavor, consider marinating the pork chops in a mixture of olive oil, garlic, rosemary, and a splash of balsamic vinegar for a few hours before sous vide cooking.
Additionally, you can experiment with different herbs and spices to customize the dish to your taste. Always let the pork chops rest for a few minutes after searing to allow the juices to redistribute, guaranteeing a juicy and flavorful meal.
Enjoy your tender pork chops with a side of roasted vegetables or a fresh salad for a complete dining experience!
Creamy Sous Vide Eggs
Creamy sous vide eggs are the perfect breakfast or brunch dish for anyone looking to elevate their egg game. This cooking method allows for precise temperature control, resulting in eggs that are incredibly tender, custardy, and rich in flavor. By cooking the eggs gently in a water bath, you can achieve a consistent texture that’s hard to replicate with traditional methods.
Whether you enjoy them on their own or as part of a larger meal, these sous vide eggs are sure to impress.
To make creamy sous vide eggs, all you need are a few simple ingredients and a sous vide precision cooker. The beauty of this technique is its simplicity—just set your water bath to the desired temperature, and let the sous vide do the work. You can experiment with different seasonings and toppings to customize your dish, making it as versatile as it’s delicious.
Ingredients:
- Fresh eggs (as many as desired)
- Salt (to taste)
- Freshly cracked black pepper (to taste)
- Butter or olive oil (optional, for serving)
- Fresh herbs (optional, for garnish)
Cooking Instructions:
Set your sous vide cooker to 167°F (75°C) for soft, creamy eggs. Place the eggs (in their shells) directly into the preheated water bath and cook for 13 minutes.
Once the cooking time is complete, carefully remove the eggs from the water bath and allow them to cool for a minute. Gently tap the eggs on a hard surface to crack the shell, then peel them carefully. Serve the eggs warm, seasoned with salt and pepper, and top with a pat of butter or a drizzle of olive oil, if desired.
Extra Tips:
For the best results, use the freshest eggs you can find, as they’ll yield the best flavor and texture. If you prefer firmer eggs, you can adjust the temperature slightly higher or increase the cooking time by a couple of minutes.
For added flavor, consider infusing the sous vide water with herbs or spices, or serve the eggs with a variety of toppings such as cheese, sautéed vegetables, or smoked salmon. Enjoy experimenting with different combinations to find your personal favorite!
Delectable Asparagus With Lemon Butter
Asparagus is a versatile vegetable that shines in this delectable sous vide preparation with lemon butter. The sous vide technique guarantees that the asparagus retains its vibrant color, tender texture, and fresh flavor. By cooking it at a precise temperature, you can achieve perfectly cooked asparagus that’s crisp-tender and bursting with flavor.
The addition of lemon butter elevates this dish, adding a bright and zesty note that complements the earthiness of the asparagus beautifully. This dish isn’t only simple to make but also an impressive side that can accompany a variety of main courses, from grilled meats to pasta dishes.
The sous vide method allows you to prepare the asparagus ahead of time, making it an excellent option for entertaining or weeknight dinners. With just a few ingredients and minimal effort, you can create a restaurant-quality side that will amaze your guests.
Ingredients:
- 1 pound fresh asparagus, trimmed
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper, to taste
Cooking Instructions:
Preheat your sous vide water bath to 180°F (82°C). Season the trimmed asparagus with salt and pepper and place it in a vacuum-sealable bag. Add the unsalted butter, lemon zest, and lemon juice to the bag, then seal it using a vacuum sealer or the water displacement method.
Submerge the bag in the water bath and cook for 15-20 minutes. Once cooked, carefully remove the bag from the water bath, open it, and transfer the asparagus to a serving dish, drizzling any remaining lemon butter over the top.
Extra Tips:
For the best results, choose fresh asparagus that’s bright green and firm, avoiding any that appear wilted or rubbery. You can adjust the cooking time based on your preferred level of tenderness; for crisper asparagus, reduce the cooking time slightly.
Additionally, feel free to experiment by adding herbs or garlic to the butter for an extra layer of flavor. This dish is best served immediately but can also be kept warm in a low oven if needed.
Succulent Lamb Shanks With Red Wine Sauce
Succulent lamb shanks are a true delicacy, especially when prepared using the sous vide method. This cooking technique allows for precise temperature control, resulting in incredibly tender and flavorful meat. Infused with the rich flavors of red wine, garlic, and herbs, these lamb shanks make for an impressive dish that’s perfect for special occasions or a cozy family dinner.
To achieve the perfect texture and depth of flavor, the lamb shanks are cooked slowly in a water bath, ensuring that each bite is juicy and melt-in-your-mouth tender. The accompanying red wine sauce adds a luxurious finish, elevating the dish to new heights. This recipe will guide you through the steps to create a masterpiece that will leave your guests raving.
Ingredients:
- 2 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1 cup beef or lamb broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon tomato paste
Cooking Instructions:
Season the lamb shanks generously with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the shanks on all sides until browned.
Once seared, transfer the shanks to a vacuum-seal bag, adding the onion, garlic, red wine, broth, tomato paste, rosemary, and thyme. Vacuum seal the bag and place it in a preheated sous vide water bath set to 165°F (74°C) for 24 hours.
After cooking, remove the shanks from the bag and strain the cooking liquid into a saucepan. Simmer until reduced to a sauce consistency, then serve the lamb shanks with the sauce drizzled over the top.
Extra Tips:
For even more depth of flavor, consider marinating the lamb shanks in the red wine and herbs for a few hours or overnight before sealing them in the vacuum bag.
Additionally, if you prefer a thicker sauce, you can whisk in a cornstarch slurry after reducing the liquid. Always allow the shanks to rest for a few minutes after cooking to let the juices redistribute for an even more succulent bite.
