Ok, 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 9 really good sous vide recipes.
We’ve been experimenting for almost a year now with our new sous vide machine and we are hooked. There are a few downsides (like longer cooking times), but the ‘guarantee’ of tenderness and the correct doneness is a cook’s dream. Takes the stress right out, particularly for meat. I would suggest the sous vide method is most worthwhile for meat and worth purchasing for meat alone (if you’re a meat eater of course).
For those who are unfamiliar with sous vide, here’s a good definition from Cedarlane Culinary which sells sous vide machines and other cooking appliances:
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.
Here are a few things we’ve learned about the sous vide cooking method from lots of research and practice:
- It’s extremely easy to prep. Just season the meat, vacuum seal it in the bag (or use a ziploc bag), heat the water bath and drop the food in.
- Set the temperature according to a cooking chart to achieve the EXACT temperature and texture you choose for the thickness and type of food you are cooking. We’ve gathered a few good charts for your convenience:
- The sous vide method requires an extra step of making the meat look pretty – and I grumbled about this as I was doing my research – but it turns out that it only takes a few more minutes, so no big deal. Use high oven heat, grill or a pan sear.
- About timing….you get a window of a several hours 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.
- As for taste, you have to experiment. 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.
- The sous vide machine we have is a bulkier box-style older model, but the new newer ones on the market (wand types) are less expensive and take up little space.
Given the window you have for timing, recipes can be made ahead then finished or browned in a few minutes before serving.
Take a look at a few of our very successful sous vide recipes.
Sous Vide Boneless Beef Short Ribs (get the recipe)
Set at 135F. Cook for 48 hours (not a typo) for approximately 1 inch thick meat.
Sous Vide Prime Rib Roast (get the recipe)
Set at 132F for medium rare. Cook for 3 1/2 to maximum 6 hours (2 inches thick)
Maple Glazed Sous Vide Chicken (get the recipe)
Set at 143F. Cook for 90 minutes to maximum 4 hours.
Sous Vide Steak with Balsamic Sauce Two Ways (get the recipe)
Set to 132-133F 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 Salmon with Lemon Caper Sauce (get the recipe)
Set at 129F (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 Pork Chops with Pineapple Salsa (get the recipe)
Set to 140F for medium. Cook for 1-2 hours for about 1 inch thick.
Sous Vide Baby Back Ribs (get the recipe)
Set at 165F. Cook for 6-8 hours.
Sous Vide Beef Crostini with Horseradish Aioli (get the recipe)
Set to 132F 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 Thai Mixed Vegetables and Tofu (get the recipe)
Set at 183F. Cook for 30 minutes.