25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What should I try first with sous vide? ›

A steak is 100% the #1 thing you need to make with the sous vide! I have not used anything else to cook a steak since! We like our steak medium rare and when using a sous vide, you ensure a perfectly even cook throughout the entire steak.

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.

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

He doesn't seem to be an especially outspoken proponent of sous vide cooking, possibly due to a long-ago scandal where patrons of his restaurants felt cheated when they found out that their meals had been prepared in advance and heated up via this "boil in a bag" technique, but he does have a pretty dramatic method for ...

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 .

Fill your sous vide water bath with hot tap water.

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly.

Risks. 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.

Tough Cuts of Meat

Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature. The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C).

Do major steakhouses use sous vide? ›

Do Steakhouses use Sous Vide Cooking Methods? Pre-cooking juicy steaks using sous vide is common in steakhouses across the United States. This might come as a surprise to frequent steakhouse customers, but using the technique allows chefs to cook great tasting steaks every time.

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

To get a better sear

Using an ice bath can also improve the taste and appearance of your meat after cooking it sous vide. Once your meat is done, it's important to sear it to get that lovely browned colour and flavourful crust.

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. Finally, the flavor is secured in the meat during the chilling process.

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly. Try a square vessel. Square is a much more space efficient shape than a circle. So with a square container, you'll have an easier time fitting both the circulator and the food.