Follow these 26+ delectable and simple recipes to master the sous vide cooking method like a professional.
Take a Look ↓↓↓
When you use the sour vide method to cook meat, the meat retains most of the juices, so this is an excellent way to get the most flavorful steak. We also love sous vide egg bites, which we first enjoyed at Starbucks. This cooking method is also easy with the right tools.
Sous vide can be daunting for inexperienced chefs! But I can assure you that these recipes are ideal for anyone starting out. In fact, it’s similar to instant pot cooking.
Sous vide cooking, which translates to “under vacuum,” entails sealing food in a bag before putting it in a water bath and gently cooking it at a low temperature.
Sous vide cooking has gained immense popularity in recent years due to its ability to transform ordinary ingredients into extraordinary dishes. This French cooking technique, which translates to “under vacuum,” involves sealing food in a plastic bag and cooking it in a precisely controlled water bath for an extended period of time. As a result, the food cooks evenly and retains its moisture, color, and nutrients, enhancing its flavor profile.
Beginners and experienced home chefs alike are discovering the benefits of sous vide recipes, as the method offers various advantages over traditional methods. It provides unparalleled temperature control, ensuring consistent results every time. Moreover, the technique reduces the risk of overcooking and allows for precise results that even the most experienced chefs strive to achieve using conventional methods.
From succulent meats and tender vegetables to creamy custards and perfectly poached eggs, sous vide cooking offers endless possibilities for culinary exploration. This article will highlight some mouthwatering sous vide recipes to elevate your home cooking experience and impress your friends and family with restaurant-quality meals.
Meat and vegetables cooked this way, simmer in their juices and the result is perfection with a deep and flavorful taste.
So it’s time to get started! Prepare yourself as we dive into the realm of delicate meats, savory stews, and luscious sweets. Soon you’ll be an expert sous vide cook.
Did you know that you can produce aromatic, rich, black coffee using the sous vide method?
When I discovered this I was blown away by this ingenious dish that accomplishes exactly that.
It’s also extremely trendy, offering cold brew coffee rather than regular coffee.
Cold brewing refers to the use of cold water rather than boiling water to brew the beans.
It brings out more of the smokey taste of the coffee and is perfect for hot days when you want an iced coffee with a lot of bite.
This straightforward side shouts “summer is here!” After cooking in butter and water in your sous vide machine, fresh delicate corn slips from the stalk.
It’s a necessity whether you’re having a BBQ’s or dining outside on warm evenings. You can finish the corn by searing on the BBQ. Perfect.
Shredded roast beef is placed on soft bread with a spicy gravy in these French dip sandwiches.
The beauty of this dish is that it can be made with any roast cut. Even the cheapest cuts of beef become wonderfully tender in the sous vide bag.
All you’ll have to worry about is mixing up the delicious sauce and making sure you have plenty to go around.
How about this velvety eggplant finished with pistachio and pomegranate. Is your mouth watering yet with this tasty sous vide recipe?
To prepare this delicious meal inspired by stuffed eggplant recipes, you’ll need to track down some tahini and tamarind paste.
The combination is irresistible, and you’ll be wanting to make this recipe over and over again.
Bananas foster is a favorite of mine because it combines two of my favorite things: fruit and booze.
The bananas absorb all of that wonderful taste while stewed in a delightfully thick rum sauce. You’ll be in dessert paradise if you serve them with vanilla ice cream.
There’s always a need to keep hard-boiled eggs on hand, whether for deviled eggs or to throw into a basic salad for extra protein.
One of the finest methods is sous vide, which has a significant benefit over traditional boiling.
Eggs cooked sous vide technique peel beautifully. Yes, there will be no more picking at that obstinate shell; it will just slide off.
I’ve done a lot of egg experiments, believe me the sous vide egg is one of the best.
Beef stew with Guinness, it doesn’t get more Irish than that, and it’s great for any day of the week, not just St. Patrick’s Day.
Tender beef is braised in a rich broth infused with the famous alcoholic tipple from Ireland.
Save this for chilly days and nights when nothing but a bowl of delicious comfort food will do.
I’ll be honest: I’m not a huge lover of beets. But this simple dish, which provides a fresh method to prepare the earthy, sweet crop, may persuade me.
One significant advantage of using the sous vide is that it removes the need to prepare the beets.
If you’ve ever tried to peel and slice beets, you’ll know all about red stains on your clothes, hands — in fact, all over the kitchen! It will quickly look like you tried to kill someone!
Simply wash your beets first, give them a quick trim and roughly chop them before placing them in the sous vide. All you need to do is leave them simmering for a few hours.
When they’re finished, the peel should come away easily.
These ribs are a must-have recipe if you love fall-off-the-bone meat.
These delicious ribs are first cooked in the sous vide and then basted with homemade BBQ sauce. Finally, finish them on the grill, turning and basting as you go.
The sous vide performs all the work to create juicy ribs. Tell your guests to bring their hunger and napkin to catch all those juices!
Have you tried brussels sprouts? I’m sure you have, but did you like them?
But if you haven’t tried them sous vide, you haven’t really experienced their exquisite flavor.
With this simple technique, the sprouts become wonderfully tender while retaining all of their nutrients and flavor.
After cooking, toss them in olive oil and a chopped garlic clove and pan-fry slightly. Do it this way, and you’ll realize that sprouts are not just for the holidays.
If you’re not utilizing your sous vide to cook chicken, you’re missing out.
It’s easy to make crispy and tasty drumsticks or chicken thighs. After cooking them in the sous vide, simply broil them on high until they crisp up. The result is crispy on the outside and juicy on the inside.
There’s no marinating or brining, just simple, tasty chicken.
This sous vide rendition of pulled pork is unrivaled.
Mexican spices are used for flavoring. Keep cooking the pork until it falls apart. You can make it the day before and refrigerate it ready to serve the next day.
Or save it for when you need a protein kick in your salad or sandwich. Try it as a fast snack, just grab a forkful when you feel hunger pangs.
This healthful, delicious soup is packed full of flavor.
Allowing the vegetables to simmer gently maintains the taste while they become tender.
In just 20 minutes you will have a silky, creamy soup, which keeps well or freeze it, so you can keep the deliciousness coming all week.
If you love potatoes that are fluffy inside, with a crispy outer coating, then try cooking them using a sous vide bag.
It’s also time-saving as believe it or not, you don’t even have to peel the potatoes if you don’t want to.
All you have to do is cut them to size, mix them with a garlic clove or garlic powder and herbs and a splash of olive oil and cook until tender.
The potatoes can still look fried if you sear them after removing them from the sous vide.
Corned beef is made using a less expensive piece of meat which can make it difficult to cook. This is because leaner meats dry up fast, so you can overcook them easily.
Sealing them in a sous vide and let the water bath do its job. This way you can keep your corned beef moist and your cabbage soft but not soggy.
If only the Irish had sous vide machines when this meal was first created! I’m sure they would have served it all week long and not just St. Patrick’s Day when it is traditionally served.
When utilizing sous vide, most cooks will go straight to the main course. But it’s also a fantastic method to guarantee properly cooked vegetables.
With this easy recipe, overcooked vegetables will be a thing of the past. Instead, you can enjoy tasty carrots with the perfect amount of bite to them.
Remember to use brown sugar or maple syrup glaze. It’s the ideal finishing touch for bringing out the natural sweetness of carrots.
If, like me, you remember being served horrible mushy broccoli as a kid, (I couldn’t look at broccoli for years), this sous vide dish is the cure.
Lovely, green broccoli is mixed with olive oil, salt, and pepper after it has been cooked until it has the perfect amount of tenderness.
It’s a show-stopping side that transforms a simple vegetable into something much more luxurious and delectable.
We’ve all over boiling potatoes and ended up with a flavorless mash that contains too much water.
But when the mash is done in the sous vide style, the potatoes retain their taste without losing out on any of the goodness.
This creamy and buttery puree with a touch of garlic is the ideal accompaniment to beef, chicken breast, or pretty much anything else you want to pair with it.
Stand aside, slow cooker, sous vide is the perfect technique for wonderfully tender beef. Season it with spices like smoked paprika, ground cumin, and oregano.
The longer you cook your brisket, the more tender it gets, so prepare it ahead of time and let it simmer for a minimum of 36 hours.
The result is a cut of beef that just melts in your mouth. You can finish it on the grill if you like it crispy.
Caramelized onions are delicious, but they can take a while to get just right. In the end, it tastes great, but it is time-consuming.
Do you love deeply flavorful, juicy onions but lack the senergy or the time then try making them the sous vide way.
Your simple onions will be transformed into delicious golden ribbons. It takes up to 24hrs but it is so worth it.
Serve as a simple but wonderful side for steaks or add to broth for a great French onion soup.
21. Sous Vide Steak
With this simple method, preparing a perfect steak becomes a breeze. All you do is three simple steps. Season the steak, sous vide, and finish by searing.
Sous vide allows you to achieve the perfect steak every time. So, whether you like your steak well-done, medium, or rare, this is the recipe for you.
What exactly are ‘fajita’ vegetables? They’re a vibrant and fresh blend of many different types of onions and bell peppers.
Crispy and tender, they demand to be served with spicy sous vide chicken breast or grilled steak.
Fill soft tortillas with them and add some rice, they are a wonderful option for meatless Mondays.
23. Poached Pears
If you want a change from using sous vide for savory dishes; it’s also useful for delicious desserts.
Poach pears until tender, slightly gooey, and delectably sweet.
The unmistakable pear flavor comes through in this dish. Combine the pears with butter, spice blend, and salted caramel sauce. Serve with ice cream for a special dessert.
When cooking filet mignon in a sous vide, you can adapt the timings to suit your preferred style. From rare to well done, you’ll end up with a perfectly cooked steak.
Serve in the traditional way with a baked potato and sour cream and add some perfectly cooked asparagus for a simple finishing touch.
Nothing beats the taste of fresh spring asparagus. It’s delicious and nutritious. But cooking it can sometimes be tricky. The answer? Sous vide it.
Toss with garlic, top with a sprinkle of parmesan, or just drizzle with fresh lemon juice. However you like your asparagus, you’ll love this simple cooking method.
Every chef has those evenings when they don’t want to bother making sauce from scratch.
The good news is, you can have homemade Bolognese without doing any effort with this recipe.
Simply combine all the ingredients in a bag and leave them to simmer for up to 24 hours.
The lengthy simmering period allows all the rich flavors of the tomatoes, beef, herbs, onions, and garlic.
The result is far superior to anything you’ll find in a jar.
Our 30+ BEST Sous Vide Recipes (+Sous Vide Corn on the Cob)
- 4 ears corn silk and husk removed
- 2 Tbsp. butter
- Fresh sprigs of rosemary
- Sea salt to taste
- Heat water in sous vide machine to 183°F.
- Put corn into a vacuum bag with butter and salt, then seal.
- Put the bag into the water.
- Cook for 30 minutes and serve.
Organize all the required ingredients.
Enjoy the food.