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Best Sous Vide Recipes (and Tips)

Here’s what you get with a Sous Vide cooking method: juicy, tender, perfect texture, full control over the temperature and cook on your food and stress-free cooking. In other words – A LOT.  Below are our best sous vide recipes. And many tips for best results.

We’ve been experimenting for a few years now with our sous vide equipment and we are hooked.  There are a few downsides such as longer cooking times, but the ‘guarantee’ of tenderness and the correct done-ness are a cook’s dream. Sous vide cooking takes the stress right out, particularly for meat.

Sous Vide Steak with Balsamic Sauce 2 Ways

For those who are unfamiliar with this cooking method,  Cedarlane Culinary which sells  the equipment and other cooking appliances has a good definition. We have no affiliation.

Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. 

Tips about Sous Vide Cooking

Here are a few things we’ve learned about the sous vide cooking method from lots of research and practice. Some of these tips come from Chef Helen Rennie. I also learned a ton from Chef Kenji López-Alt.

Preparation Tips

Sous vide is extremely easy to prep.  Just season the meat, seal it in a bag, heat the water bath and drop in the food.

It’s best to experiment with seasonings. I found that you have to season meat both before and after the sous vide cook unless you are using a bold sauce in the final stage of the dish. Certain seasonings are not appropriate while cooking such as raw garlic and acidic condiments. Salt, pepper, garlic powder and fresh herbs are fine.

Tips for set up

  • Fill your tub with hot water to speed up the water bath coming to the correct temperature.
  • Use ziploc freezer bags (or other brands) instead of sealing with a vacuum sealer. It’s quicker, requires no special equipment and allows you to include some marinade in the bag.
  • When adding food to the bag, fold over the top of the bag first to create a wider opening and avoid food interfering with the seal of the bag.
  • I put more than one steak, chicken pieces, fish fillets, chops or turkey breasts in the same bag if they fit and they are all about the same thickness.
  • There is a debate on whether to sear meat after cooking or before. Most chefs believe after is better (so do I).
  • In my experience, starting with good quality meat makes a difference.

Temperature and Timing Tips

Set the temperature according to a cooking chart guideline to achieve the EXACT temperature and texture you choose for the thickness and type of food you are cooking. You will have to experiment though to achieve the texture, juiciness level and cook you like best. We’ve gathered a few good charts for your convenience:

Thickness of the food drives how long to sous vide, not the weight. You often get a window 1-3 for many recipes where the meat will still be the exact medium rare, for example, without overcooking  Not having to check the meat constantly toward the end of cooking to ensure the proper done-ness is a huge plus.

Here’s a general few rules of thumb for timing:

    • If meat or chicken is less than 1.5 inches thick, about 1 hour cooking is fine (and an extra hour is fine too).
    • Fish and shrimp will take 20-30 minutes, but don’t leave it in for more than 15 minutes extra.
    • Food can be overcooked. It will be more tender, but less juicy.

Finishing Tips

  • The sous vide method requires an extra step of making the meat look pretty – and I grumbled about this initially – but it only takes a few more minutes, so no big deal. Use high oven heat, grill or a pan sear. I grill whenever possible – less smell and no clean up. Given the window you have for timing, recipes can be made ahead then finished or browned in a few minutes before serving.
  • You should only sear the protein for a maximum of 1 minute per side (or even less) if you want to maintain the temperature you like. In some cases, it’s hard to achieve a nice brown crust with this timing. To extend the amount of time to about 2 minutes per side, you can cool the protein first. One way is to cool the meat in the fridge in or out of the bag for 10 minutes. Out of the bag will create a dryer surface for searing which is good. Or, even quicker, drop the bag into an ice bath for a few minutes. In all cases, make sure to pat the meat dry before searing with a bit of oil.
  • Caution: if you are cooking anything at less than 130F, don’t use a cooling method. Eat it right away.

Make Ahead Tips

  • According to Chef Helen Remmie, here’s how to make chops, steak and chicken breasts that are maximum 1.5 inches thick ahead of time:
    • Cook sous vide for an hour or a bit more.
    • Place bag in fridge for up to 2-3 days.
    • To rewarm, place in sous vide for 30 minutes. Chicken can be reheated directly in a skillet.

 

Best Sous Vide Recipes

Prime Rib Roast Sous Vide

Temp: 132F/55.6C for medium rare.  Cook for 3 1/2 to maximum 6 hours (2 inches thick)

Sous Vide Prime Rib (for 3-4)
sous vide prime rib sliced on a plate ff
Sous vide prime rib achieves a perfect melt-in-your-mouth medium rare with no guessing and no constant temperature checking. Zero stress!
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Sous Vide Turkey Breast

Temp: 145F/62.8C for tender juicy, little to no pink. Cook for 2 3/4-5 hours.

Sous Vide Turkey Breast
sous vide turkey breast sliced on a plate with quinoa stuffing
Perfection! Sous vide turkey breast is impossible to beat for moist, tender, succulent turkey - EVERY time. Amazing results with this method - guaranteed.
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Sous Vide Veal Chops with Mushroom Sauce

Temp: 134F/56.6 for medium-medium rare for 3.5-4 hours

Sous Vide Veal Chops with Mushroom Sauce
veal chops sliced on cutting board
If you're looking for a veal chop recipe that is guaranteed to be tender and boosted with a delicious sauce, check out these no-fail sous vide veal chops with mushroom sauce. Easy and impressive.
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Sous Vide Flank Steak

Temp: 132F/55.6. Cook for 1 1/2 hours if 1/2 inch thick. If meat is thicker, cook for 2 to 2 1/2 hours.

Sous Vide Flank Steak
Sous Vide Flank Steak with glaze sliced on plate with mango salad
Tender, succulent, flavourful meat cooked to perfection and drizzled with a rich, velvety sauce is guaranteed with Sous Vided Flank Steak. Impress your guests!
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Glazed Turkey Thighs (sous vide)

Temp: 150F/65.6C. Cook for 2 1/2 to 4 1/2 hours (mine for perfect at 3 1/2 hrs)

Sous Vide Turkey Thighs
sliced boneless Turkey thighs on plate over quinoa with glaze f
You can't argue with tender, moist, flavourful and stress-free. That sums up Sous Vide Turkey Thighs glazed with maple syrup, Balsamic, Dijon and orange zest. The hands on time for this dish is about 20 minutes. The rest is hands free. What a pleasure.
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Sous Vide Short Ribs (Boneless Beef)

Temp: 135F/57.2C.  Cook for 48 hours (not a typo) for approximately 1 inch thick meat.

Sous Vide Short Ribs (Boneless Beef)
cut open piece of Sous Vide BBQ Boneless Beef Short Rib on plate 3
If you own a sous vide machine or are planning to get one, do not miss these boneless beef Sous Vide Short Ribs. Beyond easy and mouth watering! Definitely worth the 48 hours they take to cook.
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Maple Glazed Sous Vide Chicken (sous vide)

Temp: 143F/61.7C.  Cook for 90 minutes to maximum 4 hours.

Sous Vide Chicken Citrus Glazed
sliced Sous vide chicken maple glazed over cauliflower rice on plate 2
This tender, juicy maple-citrus glazed sous vide chicken is bursting with the flavour of a sweet, tangy glaze of maple syrup, orange, lemon and lime.
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Korean Beef Short Ribs (sous vide)

Temp: 135F/57.2C. Cook for 24 hours (variations in the recipe)

Korean Beef Short Ribs (Sous Vide)
sliced grilled sous vide short ribs on cutting board
You will knock it out of the park with these mouthwatering sous vide Korean beef short ribs (also called Kalbi). Tender meat infused with complex sweet, salty, garlicky flavors. No sous vide equipment? No worries - you have options.
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Sous Vide Pork Loin With Raspberry Balsamic Sauce

Temp: 140F/60C for medium (slightly pink, tender, moist but not too juicy) or 135F/57.2C for closer to medium rare (pinkish-red, soft, moist, juicy) or 137F/58.3C for somewhere in between and if you want to brown the roast after sous vide cook. Cook for 1 1/2 – 4 hours.

Sous Vide Pork Tenderloin with Raspberry Balsamic Sauce
Sous Vide Pork Loin with Raspberry Balsamic Sauce
The sous vide method delivers with tender, moist pork loin. The rich, bold and beautiful raspberry balsamic sauce lends a simple elegance. Happily, the total hands on time for the entire dish is under 8 minutes!
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Sous Vide Steak with Balsamic Sauce Two Ways

Temp: 132-133F/56C for medium rare.  If steak is 1 inch thick, cook for 1-3 hours. If 1.5 inches thick, cook for 2-3 hours. If 2 inches thick, cook for 3-5 hours.

Balsamic Steak Sous Vide (Two Ways)
sous vide steak sliced on plate with balsamic sauce
Sous Vide Steak with Balsamic sauce is tender, perfectly cooked and flavourful. Go one step further and create a complete meal in one dish.
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Sous Vide Indian Butter Chicken

Temp: 145F/62.8C. Cook for 1 hour to maximum 3 hours.

Indian Butter Chicken Recipe (Sous Vide or Regular)
butter chicken over rice in bowl 1
The star of this scrumptious Indian Butter Chicken recipe is a rich, creamy, Indian-spiced sauce with tomatoes, onions, garlic, cream and butter. You can cook the chicken with any method including Sous Vide.
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Sous Vide Salmon with Lemon Caper Sauce

Temp: 129F/53.9C (for slightly above medium rare).  If salmon is 1/2-1 inch thick, cook minimum 20 -30 minutes; if salmon is 1-2 inches thick, cook 30-40 minutes.

Sous Vide Salmon Recipe with Caper Sauce
piece of Sous Vide Salmon with Caper Sauce on plate F
The extra time this sous vide salmon recipe takes to cook is worth it. Guaranteed cooked-to-perfection with a lemony-tangy caper sauce to top it off.
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Sous Vide Pork Chops with Apple Chutney

Temp: 140F/60C for medium.  Cook for 2 hours for about 1 – 1 1/2 inch thick.

Sous Vide Bone-in Pork Chops (with apple chutney)
Sous Vide Pork Chops With Apple Chutney on plate
You will not believe how moist, tender and flavorful these sous vide bone-in pork chops are. Pair them with apple chutney and you have a beautiful presentation too.
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Vietnamese Pork Chops (Sous Vide)

Temp: 142F/61.1C for medium with minimal pink. Cook for 1.5-4 hours. (I cook thick chops for 2.5 hours and thinner ones for 1.5-2 hrs).

Vietnamese Pork Chops (Sous Vide)
Vietnamese Pork Chops glazed and cooked on cutting board, one chop sliced to show meat
My husband says these sous vide Vietnamese pork chops are the best pork chops he's ever eaten. Period. Tons of flavor, moist and tender. His words.
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Sous Vide Maple-Mustard Pork Tenderloin

Temp: 140F/60C for medium (slightly pink, tender, moist but not too juicy) or 135F for closer to medium rare (pinkish-red, soft, moist, juicy). Or 137F for somewhere in between. Cook for 1 1/2 – 4 hours.

Sous Vide Pork Tenderloin Recipe - Maple Mustard
sliced sous vide maple mustard pork tenderloin with apples on cutting board f
Expect moist, tender delicious pork with this simple sous vide pork tenderloin recipe - stress free. The easy maple mustard sauce adds a delicious tangy-sweet flavor boost.
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Sous Vide Baby Back Ribs

Temp: 165F/73.9C.  Cook for 6-8 hours.

Sous Vide Baby Back Ribs
sous vide baby back ribs with a sweet tangy BBQ sauce. mouthwatering.
Sous vide baby back ribs with a sweet, tangy BBQ sauce - juicy and succulent. Finish them on the grill or broiler for a delicious all season meal.
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Sous Vide Beef Crostini with Horseradish Aioli

Temp: 132F/55.6C for medium rare.  If steak is 1 inch thick, cook for 1-3 hours. If 1.5 inches thick, cook for 2-3 hours. If 2 inches thick, cook for 3-5 hours.

Sous Vide Beef Crostini with Horseradish Aioli Recipe
Sous Vide Beef Crostini with Horseradish Aioli. Beef is cooked to a perfect medium rare every time with sous vide cooking. Guaranteed.
Sous vide your steak ahead of time to a guaranteed medium rare to make these simple Beef Crostini with Horseradish Aioli appetizers. Elegant and delish!
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Sous Vide Thai Mixed Vegetables and Tofu

Temp: 183F/83.9C.  Cook for 30 minutes.

Sous Vide Thai Mixed Vegetable & Tofu Recipe
Vegetable and Tofu SousVide
This SousVide Thai Mixed Vegetable & Tofu dish allows you time with your guests and ensures a delicious meal. The SousVide method delivers a perfect cook every time.
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Easy Mongolian Beef (sous vide or grill)

Temp: 132F/55.6C for medium rare. Cook 1-5 hours depending on thickness of meat. 

Easy Mongolian Beef (Sous Vide or Grill)
mongolian beef over rice on plate f
Serve your next steak dinner with an Asian flare. This appealing and easy Mongolian beef is bathed in the typical sweet and salty sauce, but skips the frying by cooking the steak sous vide or on the grill.
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Sous Vide Burgers (taste test)

Temp: 137F/58C-138F/59C for medium. Cook 45 minutes to a maximum of 3 hours. 

Sous Vide Burgers
half a sous vide burger on plate with pickle
With a bit of experimenting and research, we've come up with some great tips for making sous vide burgers. We're aiming for juicy, great texture and the medium to medium-rare temperature we like. Nailed it!
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 If you make one of the recipes above, feel free to rate it in the recipe (using the stars above “rate this recipe here”) and leave a comment if you like. 

 

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