More Amazing Sous Vide Recipes

Sous vide cooking has become a popular method for home chefs to create restaurant-quality meals. This technique uses precise temperature control to cook food evenly and retain moisture. With the right recipes, you can make amazing dishes in your own kitchen.

These 26 sous vide recipes will help you make the most of your immersion circulator. You’ll find options for meats, vegetables, eggs, and even desserts. Each recipe is designed to give you perfect results every time. Try these dishes to expand your sous vide skills and impress your family and friends with your cooking.

1. Sous Vide NY Strip Steak

Cooking a perfect New York strip steak is easy with sous vide. Set your machine to 135°F (57°C) for medium-rare. Season your steak with salt and pepper, then place it in a sealed bag with garlic and herbs.

Cook the steak in the water bath for about 1-2 hours. When done, pat it dry and sear it quickly in a hot skillet or on the grill for about a minute per side.

This method gives you a consistently juicy steak with edge-to-edge doneness. You can adjust the temperature to your preferred level of doneness. Pair your steak with a simple balsamic sauce for extra flavor.

2. Sous Vide Garlic Herb Chicken

Garlic herb chicken cooked sous vide is tender and full of flavor. Start by seasoning chicken breasts with salt and pepper. Add garlic, herbs like thyme or rosemary, and lemon slices to the bag.

Cook the chicken at 148°F (64°C) for 1 hour. This temperature keeps the meat juicy while ensuring it’s fully cooked. After cooking, take the chicken out of the bag.

For a crispy exterior, quickly sear the chicken in a hot skillet with butter. This step adds nice color and texture. Serve your perfectly cooked chicken with your favorite sides for a delicious meal.

3. Sous Vide Pork Tenderloin

Sous vide pork tenderloin is a great way to get juicy, flavorful meat. Set your sous vide machine to 140°F (60°C) for medium doneness.

Season the tenderloin with salt and pepper. You can add herbs, garlic, or shallots for extra flavor. Put the pork in a sealed bag and cook for 2 hours.

After cooking, pat the meat dry and sear it quickly in a hot pan. This gives it a nice crust. Let the pork rest for 5 minutes before slicing.

You can also make a marinade with soy sauce and lemon pepper for more taste. The sous vide method ensures your pork is cooked just right every time.

4. Sous Vide Salmon with Dill Butter

Sous vide salmon with dill butter is a tasty and simple dish. Set your sous vide machine to 131°F (55°C) for perfectly cooked fish.

Season salmon fillets with salt and pepper. Place them in a zipper-lock bag with fresh dill and lemon slices.

Cook the salmon for 45 minutes in the water bath. While it cooks, mix softened butter with chopped dill and lemon zest.

After cooking, remove the salmon from the bag and pat dry. Top each fillet with a dollop of dill butter before serving.

This method keeps the salmon moist and infuses it with delicate flavors. You can make extra dill butter to use on other dishes too.

5. Sous Vide Duck Breast

Sous vide duck breast gives you perfect results every time. Set your immersion circulator to 130°F (54°C) for medium-rare doneness. Season the duck breasts with salt and pepper.

Place them in a vacuum-sealed bag or zip-lock bag. Cook in the water bath for 45 minutes to 4 hours. The longer cooking time makes the meat more tender.

After cooking, pat the duck breasts dry with paper towels. To get crispy skin, sear them in a hot skillet. Place the breasts skin-side down in a non-stick or cast iron pan over medium heat.

Cook until the skin turns golden and crispy, about 2 minutes. Flip and sear the other side briefly. Let the duck rest for a few minutes before slicing and serving.

6. Sous Vide Lamb Chops

Sous vide lamb chops are tender, juicy, and perfectly cooked every time. Start by seasoning the chops with salt and pepper.

Place them in a vacuum-sealed bag with garlic, herbs, and lemon peel. Set your sous vide machine to 135°F (57°C) for medium doneness.

Cook the lamb chops for 1.5 to 3 hours. After cooking, remove them from the bag and pat dry.

Finish by searing the chops in a hot cast iron skillet for 1-2 minutes per side. This gives them a delicious brown crust.

Let the chops rest for a few minutes before serving. You’ll enjoy perfectly cooked lamb with a juicy pink center and crispy exterior.

7. Sous Vide Lobster Tails

Cooking lobster tails sous vide gives you perfectly tender, buttery results every time. To start, set your sous vide machine to 135°F (57°C).

Defrost frozen lobster tails in cold water for about 30 minutes. Cut the shell down the middle with kitchen shears, being careful not to tear the meat.

Place the lobster tails in a sealed bag with butter, garlic, and herbs like tarragon. Remove the air and submerge the bag in the preheated water bath.

Cook for 45 minutes to 1 hour. When done, remove the tails from the bag. You can serve them right away or quickly sear the meat side for extra flavor.

The lobster will be perfectly cooked – juicy, tender, and infused with butter and herbs.

8. Sous Vide Short Ribs

Sous vide short ribs offer tender, flavorful results. To start, season your boneless short ribs with salt and pepper or your preferred rub.

Place the ribs in a vacuum-sealed bag or ziplock bag. Set your sous vide water bath to 185°F (85°C).

Cook the ribs for 24 to 72 hours, depending on your desired texture. Longer cooking times yield more tender meat.

After cooking, remove the ribs and pat them dry. Save the cooking juices for sauce.

For a crispy exterior, sear the ribs in a hot skillet. Serve with a red wine reduction sauce made from the cooking juices.

9. Sous Vide Carrots with Honey

Sous vide carrots with honey are a tasty and easy side dish. You can make them perfectly tender every time with this method.

Set your sous vide machine to 185°F (85°C). Place carrots in a bag with honey, butter, and spices. Cook for about an hour.

The carrots come out flavorful and keep their nutrients. They’re sweet from the honey but still taste like carrots.

After cooking, you can brown them quickly in a pan. This adds a nice caramelized flavor.

These carrots go well with many meals. They’re great for holidays or everyday dinners. Even picky eaters often enjoy them.

10. Sous Vide Asparagus

Asparagus is perfect for sous vide cooking. Set your immersion circulator to 180°F (82°C) and let the water heat up.

Wash the asparagus and trim off the woody ends. Place the spears in a zip-lock bag with olive oil, salt, and pepper.

Arrange the asparagus in a single layer in the bag. Remove the air using the water displacement method or a vacuum sealer.

Cook the asparagus for 30 minutes. When done, take the bag out of the water bath.

Serve your sous vide asparagus right away. The spears will be tender yet crisp, with bright flavor.

11. Sous Vide Egg Bites

Sous vide egg bites are a tasty breakfast option you can easily make at home. To start, set your sous vide cooker to 170°F (77°C).

Blend eggs, cheese, cream, and seasonings until smooth. Pour the mixture into small jars or molds.

You can add extras like bacon, spinach, or mushrooms for more flavor. Place the jars in the water bath and cook for about 30 minutes.

Once done, your egg bites will be perfectly cooked and creamy. They’re great for meal prep and can be reheated quickly for busy mornings.

12. Sous Vide Brussels Sprouts

Sous vide Brussels sprouts offer a new way to enjoy this nutritious vegetable. Cook them at 185°F (85°C) for 60 minutes for perfect results.

Place the sprouts in a bag with butter, salt, and pepper. Seal it using a vacuum sealer or water displacement method.

After cooking, you can finish them in various ways. Try broiling for 2-3 minutes or air frying at 400°F for 5-6 minutes to get crispy tops.

This method gives you control over the cooking process. You’ll get tender sprouts that aren’t mushy or tasteless.

Experiment with adding olive oil or bacon pieces for extra flavor. You can also toss them with other seasonings before cooking.

13. Sous Vide Prime Rib

Sous vide prime rib gives you amazingly tender and juicy results. Start by seasoning your roast with salt and pepper up to 24 hours before cooking.

Place the seasoned roast in a vacuum-sealed bag. Cook it in a water bath at your desired temperature for 3-6 hours, depending on the thickness.

While it cooks, make a garlic herb butter with rosemary, thyme, and garlic powder. After the sous vide process, pat the roast dry and coat it with the butter mixture.

Finish by searing the prime rib in a 550°F oven for 8-10 minutes. This creates a delicious golden crust. Let it rest before slicing and serving your perfectly cooked prime rib.

14. Sous Vide Butter Poached Shrimp

Sous vide butter poached shrimp is a delicious and easy dish to make. Set your sous vide water bath to 140°F (60°C) for perfectly cooked shrimp.

Place shrimp in a bag with butter, garlic, and herbs of your choice. Seal the bag and remove the air. Cook for about 12 minutes for juicy, tender shrimp.

After cooking, you can serve the shrimp over pasta, rice, or vegetables. Add a squeeze of lemon for extra flavor. The cooking liquid from the bag makes a tasty sauce.

This method ensures your shrimp are evenly cooked and never overdone. You’ll get great results every time with minimal effort.

15. Sous Vide Potatoes

Sous vide potatoes are a great way to get perfectly cooked spuds every time. Set your immersion circulator to 194°F (90°C) and cook for about an hour.

Put your potatoes in a zip-top bag with salt, pepper, oil, and herbs like chives. Add some heavy spoons to keep the bag submerged.

After cooking, you can crisp up the potatoes in a hot skillet. Heat oil in the pan and fry the potatoes for 1-2 minutes until browned.

For extra flavor, try cooking the potatoes in garlic-infused butter. Sauté chopped garlic in butter, then strain it out before adding to the bag with the potatoes.

16. Sous Vide Lamb Shank

Sous vide lamb shank produces tender, juicy meat that falls off the bone. To start, set your water bath to 140°F (60°C).

Pat the lamb shanks dry and season them with salt and pepper. Place them in vacuum-seal bags with garlic cloves and rosemary sprigs.

Cook the lamb for 24 to 48 hours. The longer cooking time results in more tender meat.

After cooking, remove the shanks from the bags. You can finish them in the oven or on a smoker for added flavor.

Serve your perfectly cooked lamb shanks with your favorite sides. The meat will be incredibly tender and full of flavor.

17. Sous Vide Cheesecake

Sous vide cheesecake offers a foolproof way to achieve creamy perfection. You’ll need mason jars, cream cheese, sugar, eggs, and flavorings.

Mix the ingredients until smooth. Pour the mixture into jars, leaving space at the top. Seal the jars, but don’t overtighten.

Set your sous vide machine to 176°F (80°C). Place the jars in the water bath and cook for 90 minutes.

After cooking, remove the jars and let them cool. Chill in the fridge for a few hours before serving.

This method gives you individual portions of silky, custard-like cheesecake. You can add toppings or enjoy them plain.

18. Sous Vide Turkey Breast

Sous vide turkey breast gives you juicy, tender meat every time. Set your water bath to 145°F (63°C) for the best texture. Season the turkey with salt and spices before sealing it in a bag.

Cook the turkey breast for 2 1/2 to 6 hours. The longer cooking time allows the flavors to develop more fully. When done, remove the turkey from the bag.

For crispy skin, pat the turkey dry and spread herb butter under and over the skin. Place it in a 450°F oven for 10-15 minutes. Let it rest before slicing.

This method ensures your turkey stays moist while still getting that golden-brown exterior. It’s perfect for holiday meals or anytime you want a foolproof turkey dish.

19. Sous Vide Beef Wellington

Sous vide beef Wellington takes this classic dish to new heights. Start by cooking the beef tenderloin in a water bath at 133°F for perfect doneness.

While it cooks, prepare the mushroom duxelles. Sauté mushrooms, shallots, and herbs until dry. Let the mixture cool before use.

After the beef is done, sear it quickly to develop a crust. Wrap the tenderloin in prosciutto, then the mushroom mixture, and finally in puff pastry.

Chill the wrapped Wellington before baking until golden brown. This method ensures a perfectly cooked center and crispy exterior every time.

20. Sous Vide Rack of Lamb

Sous vide rack of lamb creates a tender, juicy dish. Set your immersion circulator to 125°F (52°C) for medium-rare. Season the lamb with salt and pepper, then seal it in a bag with herbs and garlic.

Cook the lamb for 3 to 4 hours. After cooking, remove it from the bag and pat dry. Heat a cast iron skillet over high heat with oil.

Sear the lamb for about 1 minute per side to create a crispy crust. Add butter and herbs to the pan for extra flavor. Let the meat rest before slicing and serving.

21. Sous Vide Barbecue Ribs

Sous vide barbecue ribs offer a foolproof way to achieve tender, flavorful meat. Start by seasoning your ribs with a dry rub of your choice.

Place the ribs in a vacuum-sealed bag and cook in a water bath at 152°F (67°C) for 24 hours. This low, slow cooking breaks down tough connective tissues.

After cooking, remove the ribs from the bag and pat dry. Finish them on a hot grill or under the broiler for a few minutes to create a crispy exterior.

Brush with your favorite barbecue sauce for added flavor. The result is perfectly cooked ribs with a satisfying texture and smoky taste.

22. Sous Vide Cod

Sous vide cod is a great way to cook this delicate fish. Set your sous vide cooker to 132°F (55.6°C) for perfect results.

Season the cod with a mix of garlic powder, paprika, salt, and pepper. Rub it with olive oil to help the seasoning stick.

Place the seasoned cod in a vacuum-sealed bag or use the water displacement method to remove air. Add butter or lemon slices for extra flavor.

Cook the cod for 30 minutes if fresh, or 45 minutes if frozen. The fish will be tender and flaky when done.

Serve your sous vide cod with your favorite sides for a tasty and healthy meal.

23. Sous Vide Beef Brisket

Sous vide beef brisket is a game-changer for this tough cut of meat. You’ll get tender, flavorful results every time.

Season your brisket generously with salt and pepper. Seal it in a vacuum bag and cook at 155°F (68°C) for 24-36 hours.

After cooking, pat the brisket dry and give it a quick sear. You can finish it in a 300°F (150°C) oven for about an hour to develop a nice crust.

Let the brisket rest before slicing. You’ll end up with juicy, melt-in-your-mouth meat that’s perfect for sandwiches or as a main dish.

24. Sous Vide Corn on the Cob

Sous vide corn on the cob gives you amazingly juicy and flavorful results. You’ll get tender-crisp kernels bursting with sweetness.

To make it, seal fresh corn cobs in a bag with butter and seasonings. Cook at 183°F (84°C) for 30 minutes.

The low, controlled temperature locks in moisture and intensifies the corn’s natural flavors. The butter infuses into the corn as it cooks.

When done, give the cobs a quick sear on the grill or in a hot pan for some char. This adds a nice smoky taste.

Sous vide corn is great for cookouts or anytime you want perfect corn. It’s easy and gives consistent results every time.

25. Sous Vide Crème Brûlée

Sous vide crème brûlée offers a foolproof way to make this classic dessert. Set your sous vide to 179°F (82°C) for perfect results.

Mix egg yolks, sugar, heavy cream, and vanilla in a bowl. Pour the mixture into small mason jars, leaving space at the top.

Seal the jars and place them in the water bath. Cook for 1 hour. After cooking, remove the jars and let them cool for 30 minutes.

Chill the custards in the fridge. Before serving, sprinkle sugar on top and use a torch to caramelize it. You’ll get a silky smooth custard with a crisp top every time.

26. Sous Vide Meatballs

Sous vide meatballs are juicy and flavorful. You can make them with beef, turkey, or chicken. To start, mix your ground meat with bread crumbs, milk, cheese, and spices in a bowl.

Form the mixture into balls. Put them in sous vide bags, keeping space between each meatball. Seal the bags and cook in a water bath at 145°F for beef or 150°F for poultry.

After cooking, you can sear the meatballs in a hot pan for a crispy outside. Serve with sauce and extra cheese on top. This method keeps meatballs moist and evenly cooked.

Benefits Of Sous Vide Cooking

Sous vide cooking offers many advantages for home cooks and chefs. This method can help you create perfectly cooked meals with enhanced flavors and nutritional value.

Even Cooking

Sous vide cooking uses precise temperature control to cook food evenly. You place food in a sealed bag and submerge it in a water bath set to the exact target temperature.

This technique prevents overcooking. The food can’t get hotter than the water temperature.

Sous vide works great for meats like steak, chicken, and pork. It cooks them to the same doneness from edge to edge. No more dry outer layers or undercooked centers.

It’s also ideal for eggs, vegetables, and delicate fish. These foods cook gently and stay tender.

Improved Flavor

Sous vide cooking locks in flavors and juices. Food cooks in its own juices inside the sealed bag. This keeps all the natural flavors from escaping.

You can add herbs, spices, and marinades to the bag before cooking. The flavors infuse deeply into the food as it cooks.

Meats stay juicy and tender. They don’t lose moisture through evaporation like with other cooking methods.

Vegetables keep their bright colors and crisp textures. Their natural sweetness gets concentrated as they cook.

Nutrient Retention

Sous vide helps food keep more of its nutrients. The gentle cooking process and sealed environment prevent nutrient loss.

Water-soluble vitamins don’t leach out into cooking water. Fat-soluble vitamins are less likely to break down.

The low cooking temperatures also help preserve nutrients. High heat can destroy some vitamins and minerals.

Sous vide requires less added fats for cooking. This can make meals healthier overall.

You can cook vegetables to the perfect tenderness without losing their nutritional value. They stay crisp and colorful too.

Essential Sous Vide Equipment

To get started with sous vide cooking, you’ll need a few key tools. These items will help you achieve perfect results every time.

Precision Cooker

A precision cooker is the heart of sous vide cooking. It keeps water at a steady temperature for even cooking. Most models clip to the side of a pot or container.

Look for a cooker with accurate temperature control. Many have digital displays and easy-to-use controls. Some connect to your phone via WiFi or Bluetooth for remote monitoring.

Choose a cooker with enough power for your needs. Higher wattage units heat water faster and work better for larger batches. Consider the size of your cooking container when picking a cooker.

Noise levels vary between models. If you’ll be cooking overnight, a quieter unit may be best.

Vacuum Sealer

A vacuum sealer removes air from bags before cooking. This helps food cook evenly and stay fresh longer.

Chamber sealers are best for liquids but cost more. Edge sealers are cheaper and work well for most home cooks. Look for models with adjustable seal strength.

Some sealers have pulse functions. These let you control the vacuum for delicate foods. Built-in bag cutters and roll storage make packaging easier.

Consider how often you’ll use the sealer. Heavy-duty models last longer but cost more. Handheld sealers are portable but less powerful.

Sous Vide Bags

Good bags keep water out and flavors in. They come in two main types: zipper-lock and vacuum-seal.

Zipper-lock bags are cheap and easy to use. But they don’t remove all the air. This can cause uneven cooking.

Vacuum-seal bags are best for long cooks. They’re stronger and seal tighter. Many are BPA-free and safe for freezing.

Reusable silicone bags are eco-friendly. They work well for short cooks but may not seal as tight.

Choose bags sized for your food. Too big, and they’ll float. Too small, and flavors can’t circulate.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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