My Favorite Sous Vide Recipes (2024)

FAQs

My Favorite Sous Vide Recipes? ›

The main drawback of sous vide cooking is the need for specialized equipment, such as a sous vide machine (discover our professional sous vide machines). While this can be an investment, the results are well worth it, especially if you are looking for consistent and uniform results.

The main drawback of sous vide cooking is the need for specialized equipment, such as a sous vide machine (discover our professional sous vide machines). While this can be an investment, the results are well worth it, especially if you are looking for consistent and uniform results.

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). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

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.

One of the most fantastically simple things to cook sous vide is a perfect poached egg! There isn't much a poached egg doesn't complement, and this method ensures that you can make them just the way you like them every time!

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.

A: Sous Vide Cooking Process

With improper food handling, some of the most dangerous bacteria can grow, such as salmonella and botulism. Safe food handling and hygiene standards should always be maintained. Food cooked at low temperatures for extended periods of time can cause bacteria to multiply rapidly.

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. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Sous vide is a great cooking method but it's a one trick pony. If you want to cook a piece of meat to an exact internal temperature, perfectly, sous vide is the best method. A long slow soak in a sous vide bath will transform a tough piece of meat into a hunk of tenderness as well, but that's all sous vide is good for.

Can you use Ziploc bags for sous vide? ›

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 ...

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

1) Thomas Keller's Per Se and The French Laundry

Over two decades ago, Thomas Keller introduced sous vide technology to the kitchens of his three-Michelin-star restaurants, The French Laundry and Per Se . You'll see his team regularly using their sous vide devices in their pursuit of culinary perfection.

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.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

You wouldn't guess it, but corn goes on the list of vegetables (which also includes carrots, sweet potatoes, and parsnips) that benefit significantly from sous vide cooking.

More nutritious.

Researchers say that food cooked sous vide holds more nutrients than food cooked using traditional methods. In a study of cereals and legumes, those cooked sous vide had a significant increase in minerals like iron, copper, magnesium, zinc, and potassium compared to traditional cooking methods.

CHEESECAKE, BREAD PUDDING, STEAMED PUDDING, POT DE CRÈME, OR CRÈME BRÛLÉE. WHY SOUS VIDE? An unstirred sous vide bath is a perfect bain marie for cooking those oven recipes requiring a water cushion and constant low temperatures.