As a home chef, you’re always on the lookout for new ways to elevate your cooking game. And what better way than with the precision and consistency of sous vide cooking? With its ability to cook food evenly and accurately, sous vide has become a favorite among professional chefs and home cooks alike. In this article, we’ll take you on a culinary journey through 20 mouthwatering recipes that showcase the versatility and flavor potential of sous vide cooking.
From succulent meats to perfectly cooked vegetables, and even decadent desserts, these recipes are sure to impress your family and friends. So, without further ado, let’s dive into the world of sous vide and explore some of the best recipes out there…
Sous Vide Garlic Butter Steak
Elevate your steak game with this simple yet impressive recipe that yields a tender and flavorful cut of beef, infused with the richness of garlic butter.
Ingredients:
– 1.5-2 pounds flank steak or ribeye
– 4 cloves of garlic, minced
– 2 tablespoons (30g) unsalted butter, softened
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together the minced garlic and softened butter.
3. Season both sides of the steak with salt and pepper.
4. Place the steak in a single layer in the sous vide bag or container.
5. Add the garlic butter mixture on top of the steak, spreading it evenly to cover the entire surface.
6. Seal the bag or container, making sure the steak is fully submerged in water.
7. Cook the steak for 1-2 hours, depending on your desired level of doneness.
8. Remove the steak from the sous vide machine and let it rest for 5 minutes before slicing and serving. Garnish with chopped parsley, if desired.
Cooking Time: 1-2 hours
Perfectly Tender Sous Vide Chicken Breast
Perfectly Tender Sous Vide Chicken Breast Recipe
Elevate your chicken game with this simple yet impressive sous vide recipe that yields a tender and juicy breast every time!
Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– Optional: your favorite herbs and spices (e.g., garlic powder, paprika)
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the chicken breasts with salt, pepper, and any desired herbs or spices.
3. Place the seasoned chicken breasts in a single layer at the bottom of a large zip-top plastic bag or a sous vide container.
4. Seal the bag or cover the container, making sure to remove as much air as possible.
5. Set the timer according to your preferred level of doneness:
– 1 hour for medium-rare (130°F/54°C)
– 1.25 hours for medium (125°F/52°C)
– 1.5 hours for well-done (120°F/49°C)
6. Place the bag or container in the preheated water bath, making sure it’s fully submerged.
7. Cook the chicken breasts to your desired level of doneness.
That’s it! Enjoy your perfectly tender sous vide chicken breast.
Sous Vide Honey Glazed Carrots
Transform ordinary carrots into a sweet and savory masterpiece with this easy sous vide recipe.
Ingredients:
– 4-6 large carrots, peeled and trimmed
– 1/2 cup honey
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves (optional)
Instructions:
1. Preheat your sous vide water bath to 185°F (85°C).
2. In a medium bowl, whisk together the honey, olive oil, salt, and pepper until well combined.
3. Add the carrots to the bowl and toss them in the honey glaze until they are evenly coated.
4. Place the glazed carrots in a sous vide bag or airtight container with a tight-fitting lid.
5. Seal the bag or cover the container, making sure to remove as much air as possible.
6. Cook the carrots for 2-3 hours at 185°F (85°C).
7. Remove the carrots from the water bath and serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: 2-3 hours
Juicy Sous Vide Pork Chops with Rosemary
Elevate your pork chop game with this simple yet impressive recipe that combines the tenderizing power of sous vide cooking with the bold flavors of rosemary.
Ingredients:
– 4-6 pork chops (1-1.5 inches thick)
– 2 sprigs fresh rosemary
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the pork chops with salt, pepper, and any additional desired seasonings.
3. Heat the olive oil in a skillet over medium-high heat. Sear the pork chops for 30-60 seconds on each side, or until browned.
4. Place the seared pork chops in a sous vide bag or individual containers. Add a sprig of rosemary to each bag or container.
5. Cook the pork chops in the preheated water bath for 1 hour and 15 minutes (or adjust cooking time based on desired level of doneness).
6. Remove the pork chops from the bag or container, pat dry with paper towels, and serve.
Cooking Time: 1 hour and 15 minutes
Sous Vide Salmon with Lemon-Dill Sauce
Elevate your salmon game with this easy-to-make recipe that combines the tenderizing power of sous vide cooking with a bright and zesty lemon-dill sauce.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 120°F (49°C).
2. Season the salmon fillets with salt and pepper.
3. Place the salmon in a single layer in a sous vide container or zip-top bag.
4. Cook for 30-40 minutes, or until the salmon reaches your desired level of doneness.
5. Meanwhile, combine lemon juice, olive oil, dill, garlic, salt, and pepper in a bowl to make the sauce.
6. Once the salmon is cooked, remove it from the water bath and serve with the lemon-dill sauce spooned over the top.
Cooking Time: 30-40 minutes
Creamy Sous Vide Egg Bites
Elevate your breakfast game with these creamy, savory, and utterly delicious egg bites cooked to perfection using sous vide technology. With just a few simple ingredients, you’ll be enjoying fluffy, cheesy goodness in no time.
Ingredients:
– 4 large eggs
– 1/2 cup grated cheddar cheese (or preferred cheese)
– 1/4 cup heavy cream
– Salt and pepper to taste
– Optional: chopped herbs or chili flakes for added flavor
Instructions:
1. Preheat your sous vide machine to 180°F (82°C).
2. Crack the eggs into a bowl and whisk until smooth.
3. Add the grated cheese, heavy cream, salt, and pepper. Whisk until well combined.
4. Pour the egg mixture into small silicone cups or ramekins, leaving about 1/4 inch at the top.
5. Place the egg cups in a sous vide container or zip-top plastic bag.
6. Seal the container or bag and cook for 45-50 minutes.
7. Remove the eggs from the water bath and let them cool slightly before serving.
Cooking Time: 45-50 minutes
Sous Vide Beef Short Ribs with Red Wine Reduction
Elevate your dinner game with this tender and flavorful recipe that combines the richness of beef short ribs with the depth of red wine reduction. Perfect for special occasions or cozy night in.
Ingredients:
– 4-6 beef short ribs
– 1/4 cup olive oil
– 2 tbsp kosher salt
– 1 tsp black pepper
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 cups beef broth
– 2 cloves garlic, minced
– 1 tsp dried thyme
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the short ribs with olive oil, salt, and pepper.
3. Place the short ribs in a single layer inside a sous vide bag or ziplock bag.
4. Cook for 24 hours.
5. While the short ribs are cooking, reduce the red wine on medium heat until almost syrupy (about 30 minutes).
6. In a separate pan, combine beef broth, garlic, and thyme. Bring to a simmer and cook until reduced by half (about 10 minutes).
7. Remove the short ribs from the sous vide machine and sear in a hot skillet with some oil until browned.
8. Serve the short ribs with the red wine reduction spooned over.
Cooking Time: 24 hours
Sous Vide Lobster Tails with Garlic Butter
Elevate your seafood game with this indulgent recipe that combines the richness of garlic butter with the tender sweetness of lobster.
Ingredients:
– 4-6 lobster tails (1-2 lbs each)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 145°F (63°C).
2. Rinse the lobster tails under cold water and pat dry with paper towels.
3. In a small saucepan, melt the butter over low heat. Add the garlic and cook for 1-2 minutes or until fragrant.
4. Place the lobster tails in a sous vide bag with the garlic butter mixture, dividing it evenly among the tails.
5. Seal the bag and cook for 20-25 minutes per pound (e.g., 40-50 minutes for 2 lbs).
6. Remove from the water bath and let rest for 10 minutes before serving.
Cooking Time: 80-100 minutes
Sous Vide Crème Brûlée
Elevate your crème brûlée game with this simple sous vide recipe, resulting in a silky-smooth custard base and a perfectly caramelized sugar crust.
Ingredients:
– 3 large egg yolks
– 1 cup (240 ml) heavy cream
– 1/2 cup (120 g) granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your sous vide machine to 170°F (77°C).
2. In a medium bowl, whisk together egg yolks, heavy cream, sugar, and salt until well combined.
3. Add the vanilla extract and whisk until smooth.
4. Pour the mixture into an airtight container or zip-top bag.
5. Seal the container or bag, making sure to remove as much air as possible.
6. Cook for 1 hour and 15 minutes at 170°F (77°C).
7. Remove from the water bath and refrigerate for at least 2 hours or overnight.
8. Just before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch or under a broiler.
Cooking Time: 1 hour and 15 minutes
Sous Vide Herb-Infused Turkey Breast
Elevate your turkey game with this simple and flavorful sous vide recipe. By infusing the breast with a blend of aromatic herbs, you’ll achieve tender, juicy meat that’s perfect for any occasion.
Ingredients:
– 1 (1-2 pound) boneless, skinless turkey breast
– 4 sprigs fresh rosemary, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together the chopped rosemary, olive oil, garlic, and lemon zest.
3. Place the turkey breast in a large ziplock bag or airtight container. Add the herb mixture and massage it evenly onto the meat.
4. Seal the bag or cover the container with plastic wrap. Cook for 2 hours.
5. Remove the turkey from the sous vide machine and let it rest for 10 minutes before slicing and serving.
Cooking Time: 2 hours
Sous Vide Vanilla Bean Cheesecake
Transform your cheesecake game with this creamy, dreamy Sous Vide Vanilla Bean Cheesecake. With just a few simple steps and a water bath, you’ll be rewarded with a perfectly cooked dessert that’s sure to impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 oz cream cheese, softened
– 3 large eggs
– 1 tsp pure vanilla extract
– 1/2 cup granulated sugar
– 1/2 cup sour cream
Instructions:
1. Preheat your Sous Vide machine to 180°F (82°C).
2. Prepare the crust: Mix crumbs and sugar, then stir in melted butter until combined.
3. Prepare the cheesecake: Beat cream cheese until smooth, then add eggs one at a time, beating well after each addition. Stir in vanilla extract and granulated sugar.
4. Cook the cheesecake: Pour batter into a Sous Vide-safe container, then place it in the water bath for 1 hour 15 minutes.
5. Chill and serve: Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Cooking Time: 1 hour 15 minutes
Sous Vide BBQ Baby Back Ribs
Experience tender, fall-off-the-bone ribs with a rich, tangy BBQ flavor using the precision of sous vide cooking.
Ingredients:
– 2 pounds baby back pork ribs
– 1/4 cup BBQ rub (homemade or store-bought)
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons olive oil
Instructions:
1. Preheat sous vide machine to 130°F (54°C).
2. In a small bowl, mix together BBQ rub, brown sugar, and vinegar.
3. Remove membrane from the back of the ribs.
4. Season both sides of the ribs with the dry rub mixture, pressing gently to adhere.
5. Place ribs in a single layer in a sous vide bag.
6. Add olive oil and water to the bag, making sure the ribs are fully submerged.
7. Seal the bag and cook for 24 hours.
8. After cooking, remove ribs from the bag and pat dry with paper towels.
9. Grill or broil the ribs for an additional 5-10 minutes to caramelize the surface.
Cooking Time: 24 hours (sous vide) + 5-10 minutes (grilling/broiling)
Sous Vide Duck Confit
Transform tender duck legs into a rich, fall-apart confit with this easy sous vide recipe.
Ingredients:
– 2 duck legs (about 1.5 lbs total)
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 2 tbsp black pepper
– 2 tbsp coriander seeds
– 2 tbsp orange zest
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup duck fat or vegetable oil
Instructions:
1. Preheat your sous vide water bath to 180°F (82°C).
2. In a small bowl, mix together kosher salt, brown sugar, black pepper, coriander seeds, and orange zest.
3. Season the duck legs with the spice mixture, making sure they’re evenly coated.
4. Place the duck legs in a sous vide bag or a zip-top plastic bag.
5. Add the garlic, chicken broth, and duck fat or oil to the bag, making sure the duck is covered.
6. Seal the bag and cook for 48 hours.
7. Remove the duck from the bag and pat it dry with paper towels.
Cooking Time: 48 hours
Sous Vide Maple-Glazed Pork Belly
This sweet and savory recipe yields a tender and caramelized pork belly that’s perfect for special occasions or everyday indulgence. The sous vide cooking method ensures a consistent doneness throughout the meat, while the maple glaze adds a rich and sticky flavor profile.
Ingredients:
– 2 lbs pork belly, skin removed
– 1 cup maple syrup
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups water
Instructions:
1. Preheat the sous vide machine to 180°F (82°C).
2. Season the pork belly with salt, black pepper, and smoked paprika.
3. Seal the pork belly in a sous vide bag with the brown sugar, soy sauce, apple cider vinegar, and maple syrup.
4. Cook for 24 hours or overnight.
5. Remove the pork belly from the sous vide machine and pat dry with paper towels.
6. Glaze the pork belly with additional maple syrup (optional).
7. Sear the pork belly in a hot skillet for 1-2 minutes per side to caramelize the glaze.
Cooking Time: 24 hours
Sous Vide Chocolate Lava Cake
Experience the perfect blend of molten chocolate and gooey centers with this simplified recipe for sous vide chocolate lava cakes. With just a few ingredients and minimal effort, you’ll be treated to a luxurious dessert that’s sure to impress.
Ingredients:
– 4 large eggs
– 1 cup (200g) dark chocolate chips or chopped dark chocolate
– 1/2 cup (100g) granulated sugar
– 1/4 cup (30g) all-purpose flour
– 1/2 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat your sous vide water bath to 185°F (85°C).
2. In a medium bowl, whisk together eggs, sugar, and flour.
3. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Pour the melted butter into the melted chocolate and whisk until combined.
5. Add the egg mixture to the chocolate mixture and whisk until just combined.
6. Pour the batter into 1/2 cup ramekins or small cups.
7. Place the ramekins in a single layer in the preheated sous vide water bath.
8. Cook for 35-40 minutes, or until the edges are set and the centers are still slightly jiggly.
Serve: Let the cakes cool for 5-10 minutes before serving with your favorite toppings or whipped cream.
Sous Vide Garlic Parmesan Asparagus
Transform fresh asparagus into a decadent side dish with this easy and flavorful recipe.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 185°F (85°C).
2. In a large bowl, toss asparagus with olive oil, garlic, salt, and pepper until evenly coated.
3. Place the asparagus in a single layer on the sous vide cooking container.
4. Cook for 15-20 minutes, or until tender but still crisp.
5. Remove the asparagus from the water bath and sprinkle Parmesan cheese over the top.
6. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Sous Vide Teriyaki Chicken Thighs
Elevate your chicken game with this simple yet flavorful recipe that combines the richness of teriyaki sauce with the precision of sous vide cooking. Enjoy tender, juicy chicken thighs infused with sweet and savory flavors.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 165°F (74°C).
2. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, rice vinegar, sesame oil, and ginger.
3. Add the chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
4. Place the marinated chicken thighs in individual sous vide bags. Seal and massage out any air pockets.
5. Cook the chicken thighs for 2-3 hours, or until they reach an internal temperature of 165°F (74°C).
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Sous Vide Lemon Pepper Shrimp
Add a burst of citrusy flavor to your shrimp with this simple and flavorful recipe.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1/4 cup lemon pepper seasoning
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. In a bowl, whisk together lemon pepper seasoning, lemon juice, and olive oil.
3. Add the shrimp to the bowl and toss to coat evenly with the marinade.
4. Place the shrimp in a sous vide bag or ziplock bag and seal.
5. Cook the shrimp for 30 minutes at 130°F (54°C).
6. Remove the shrimp from the water bath and season with salt and pepper to taste.
7. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 30 minutes
Sous Vide Butternut Squash Soup
This recipe yields a creamy, comforting butternut squash soup with a hint of sweetness and a velvety texture.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your sous vide machine to 180°F (82°C).
2. Peel, seed, and cube the butternut squash.
3. In a large bowl, combine the butter, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well.
4. Add the squash cubes to the bowl and toss until they’re evenly coated with the spice mixture.
5. Place the squash mixture in a sous vide bag or a heat-proof container.
6. Cook the squash for 2 hours.
7. Remove the squash from the water bath and let it cool slightly.
8. Blend the squash with broth and heavy cream (if using) until smooth.
9. Taste and adjust seasoning as needed.
10. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: 2 hours
Sous Vide Espresso Martini
A sophisticated twist on the classic martini, this Sous Vide Espresso Martini combines rich espresso with velvety smooth cream and a hint of sweetness. Perfect for coffee lovers and cocktail enthusiasts alike.
Ingredients:
– 1 shot of espresso
– 1 1/2 ounces vodka
– 1/2 ounce Godiva white chocolate liqueur
– 1/2 ounce heavy cream
– 1 tablespoon sugar
– 1/4 teaspoon vanilla extract
– Ice cubes
– Whipped cream and chocolate shavings for garnish (optional)
Instructions:
1. Brew a shot of espresso and set aside.
2. In a sous vide machine, heat the vodka, white chocolate liqueur, heavy cream, sugar, and vanilla extract to 140°F (60°C) for 10 minutes.
3. Strain the mixture into a chilled martini glass.
4. Add the brewed espresso to the mixture.
5. Stir gently to combine.
6. Chill in the refrigerator for at least 30 minutes before serving.
7. Garnish with whipped cream and chocolate shavings, if desired.
Cooking Time: 10 minutes
Summary
Discover the art of sous vide cooking with these 20 flavorful recipes perfect for home chefs! From tender steaks and succulent pork chops to decadent cheesecakes and rich chocolate lava cakes, there’s something for everyone. Explore a variety of dishes, including garlic butter steak, honey glazed carrots, salmon with lemon-dill sauce, and more. With sous vide cooking, you can achieve restaurant-quality results at home with minimal effort and maximum flavor. Get inspired by these mouth-watering recipes and take your cooking to the next level!