25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What is the best thing to make in a sous vide? ›

Let us help you and take the guesswork out of what to make first. These 5 things are a MUST to make with your new immersion circulator! 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!

For example; in a 10 to 15-liter bath, you should be able to accommodate 15-20, 6-ounce portions. For at 20 to 30-liter bath, you can accommodate 30 to 40 6-ounce portions.

Stay Out of the Danger Zone

The biggest concern, especially with sous vide, is food shouldn't be out of the refrigerator at temperatures below 127°F (52.8°C) for more than 3 or 4 hours.

If you're not careful about cooking times (as specified by the product manufacturer), your food can become contaminated. In addition, if your food is not properly vacuum sealed, or your food becomes contaminated during prep, cooking sous-vide poses an additional threat.

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.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. 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.

For optimal outcomes, we recommend the following rules of thumb: Don't hold foods longer at cooking temperature for double of their minimum cooking time (see Typhur Sous Vide Station guide for time and temperature). Keep the total cooking duration (including the hold time) under 72 hours.

Perfect for... just about anything you can sous vide, from scrambled eggs to meats, fish, and vegetables! Handy tip... double bag your ingredients for longer cooking times, higher temps, or rigid materials (exposed bones, butter knives for weighting).

Cooking food sous vide is a great way to get perfectly cooked meals every single time. If you ever run out of vacuum sealer bags for your sous vide machine, always know you can rely on a good old Ziploc bag. Ziploc Bags are safe for sous vide use.

What is the warning about sous vide? ›

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.

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.

Most dishes require only a few minutes to prepare the ingredients and seal them in a vacuum pack. After this, it's a case of simply heating up the water bath to the desired temperature, drop in the ingredients and leave them to cook for at least the required time to ensure a properly-cooked dish.

High-end restaurants have been using sous vide, which means "under vacuum" in French, to cook food to the exact level of doneness desired, every time. The technique is now achievable for everyone, thanks to the availability of affordable and easy-to-use sous vide equipment like Anova's Precision Cooker.