10 Delicious Sous Vide Recipes You Must Try

The world of sous vide cooking – a realm where precision meets culinary mastery, where the humble egg can become a silky smooth omelette and the toughest cuts of meat can be transformed into tender, juicy masterpieces. For those new to the sous vide universe, the possibilities can seem endless, yet overwhelming. But fear not, dear foodies, for we’re about to take you on a journey through the most mouth-watering, stress-free, and innovative sous vide recipes that will leave you wondering how you ever managed without this game-changing cooking technique.

From succulent steak to velvety risottos, and from decadent desserts to refreshing summer salads, we’ll dive into the world of sous vide and uncover the secrets to cooking like a pro.

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]

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Sous Vide Steak with Herb Butter

Sous Vide Steak with Herb Butter is a culinary technique that guarantees perfectly tender and juicy meat every time. By cooking the steak in a temperature-controlled water bath, the flavors are locked in, allowing for a restaurant-quality meal at home. Finished with a dollop of rich herb butter, this dish elevates any dining experience.

1. Season your steak generously with salt and pepper, and place it in a vacuum-sealable bag with a few sprigs of fresh herbs (like thyme or rosemary) and a tablespoon of olive oil. 2. Seal the bag using a vacuum sealer or the water displacement method, and then immerse it in a sous vide water bath set to your desired doneness temperature (e.g., 130°F for medium-rare) for 1 to 2 hours. 3. Once the cooking time is up, remove the steak from the bag and pat it dry with paper towels. 4. Heat a skillet over high heat and add a bit of oil or butter. Sear the steak for 1-2 minutes on each side until a nice crust forms. 5. Remove the steak from the skillet and top with herb butter before serving, allowing it to melt beautifully over the hot meat.

Perfectly Cooked Sous Vide Chicken Breast

Perfectly Cooked Sous Vide Chicken Breast is a culinary game changer that takes your chicken to the next level of tenderness and flavor. This method allows for precise temperature control, ensuring your chicken is juicy and flavorful every time. Elevate your meal by pairing this chicken with any sauce or side you love, and enjoy a restaurant-quality dish at home.

1. Preheat your sous vide water bath to 145°F (63°C) for a tender and juicy texture. 2. Season the chicken breasts generously with salt, pepper, and any desired herbs or spices. 3. Place the chicken breasts into a vacuum-sealable bag, ensuring they are in a single layer, and vacuum seal the bag. 4. Submerge the sealed bag in the preheated water bath and cook for 1.5 to 2 hours. 5. Once cooked, remove the chicken from the bag and pat dry with paper towels. 6. For a golden finish, quickly sear the chicken in a hot skillet with a little oil for about 1 minute on each side. 7. Slice and serve immediately, or store in the fridge for up to 4 days.

Creamy Sous Vide Egg Bites

Creamy Sous Vide Egg Bites are a delightful and convenient breakfast option that combines rich flavors and a soft texture. Made with eggs, cheese, and a variety of mix-ins, they are cooked to perfection using the sous vide method, ensuring a silky and custard-like consistency. These bites are not only easy to prepare but also customizable, allowing you to personalize them with your favorite ingredients.

1. Preheat your sous vide water bath to 172°F (78.9°C). 2. In a blender, combine 4 large eggs, 1/2 cup cottage cheese, 1/2 cup shredded cheese (like cheddar or mozzarella), salt, and pepper. Blend until smooth. 3. Add desired mix-ins like cooked bacon, spinach, or roasted red peppers to the bottom of silicone egg bite molds. 4. Pour the egg mixture over the mix-ins, filling the molds about 3/4 full. 5. Seal the molds with a lid or cover tightly with aluminum foil. 6. Place the molds in the sous vide water bath and cook for 1 hour. 7. Once cooked, remove the molds from the water and let them cool for a few minutes before popping out the egg bites. 8. Enjoy warm or refrigerate for a quick breakfast option later.

Sous Vide Carrots with Honey Glaze

Sous Vide Carrots with Honey Glaze is a delightful dish that perfectly balances the natural sweetness of carrots with a luscious honey glaze. Cooking the carrots sous vide ensures they are tender, vibrant, and bursting with flavor. This method locks in moisture and nutrients, making each bite a gourmet experience.

1. Preheat your sous vide water bath to 185°F (85°C). 2. Peel and trim the carrots, then cut them into even-sized pieces for uniform cooking. 3. In a bowl, mix together honey, butter, salt, and a pinch of black pepper. 4. Place the carrots in a vacuum-seal bag with the honey mixture, making sure they are evenly coated. 5. Seal the bag using a vacuum sealer or the water displacement method. 6. Submerge the sealed bag in the water bath and cook for 1 hour. 7. Once cooked, remove the bag from the water and carefully open it. 8. Optionally, you can drizzle more honey over the carrots and give them a quick sauté in a skillet for added caramelization. 9. Serve warm as a delicious side dish.

Sous Vide Salmon with Lemon Dill

Sous Vide Salmon with Lemon Dill is a delightful dish that combines the tenderness of perfectly cooked salmon with the refreshing flavors of lemon and dill. The sous vide method ensures the salmon is cooked evenly and retains its moisture, resulting in a melt-in-your-mouth experience. This simple yet elegant recipe is perfect for both weeknight dinners and special occasions.

1. Preheat your sous vide water bath to 125°F (52°C) for a medium-rare salmon. 2. Season the salmon fillets with salt, pepper, and fresh dill, then place a few lemon slices on top of each fillet. 3. Vacuum seal the salmon in a sous vide bag or place it in a zip-top bag using the water displacement method. 4. Submerge the sealed bag in the water bath and cook for 45 minutes. 5. Once done, remove the salmon from the bag and gently pat dry. 6. If desired, sear the fillets in a hot pan for about 30 seconds on each side for extra flavor. 7. Serve with additional lemon wedges and a sprinkle of fresh dill on top.

Tender Sous Vide Pork Chops

Tender Sous Vide Pork Chops are the epitome of juicy, flavorful perfection. Cooking pork chops using the sous vide method guarantees that they remain moist and tender, with each bite melting in your mouth. Seasoned to enhance the natural flavor, these chops are a deliciously sophisticated addition to any meal.

1. Season pork chops generously with salt, pepper, and any other desired herbs or spices. 2. Place the seasoned pork chops in a vacuum-seal bag, removing as much air as possible, and seal the bag. 3. Preheat your sous vide water bath to 140°F (60°C) for medium-rare tenderness. 4. Submerge the sealed bag in the water bath and cook for 1.5 to 2 hours. 5. Once cooked, remove the pork chops from the bag and pat them dry with paper towels. 6. Heat a skillet over high heat and add a little oil. Sear the pork chops for about 1-2 minutes per side until golden brown. 7. Serve immediately, optionally with your choice of sides.

Sous Vide Asparagus with Parmesan

Sous Vide Asparagus with Parmesan is a delicious and elegant side dish perfect for any meal. The sous vide technique enhances the natural flavors and retains the vibrant color and crunch of the asparagus, while the addition of Parmesan adds a savory richness. This simple yet sophisticated dish is sure to impress your guests and elevate your dinner table.

1. Preheat your sous vide water bath to 185°F (85°C). 2. Trim the asparagus to ensure even cooking and place them in a vacuum-sealed bag with a drizzle of olive oil, a pinch of salt, and pepper. 3. Seal the bag using a vacuum sealer or the water displacement method. 4. Submerge the bag in the preheated water bath and cook for 10-15 minutes, depending on the thickness of the asparagus. 5. Once cooked, remove the bag from the water bath and carefully take out the asparagus. 6. Transfer the asparagus to a serving dish, sprinkle generously with freshly grated Parmesan cheese, and serve immediately.

Sous Vide Lamb Shanks in Red Wine

Sous Vide Lamb Shanks in Red Wine is a luxurious dish that showcases tender, fall-off-the-bone meat infused with rich flavors. The sous vide method ensures that the lamb shanks are cooked evenly and retain their moisture, while the red wine sauce adds depth and complexity. This recipe is perfect for a special occasion or a cozy dinner at home, offering gourmet taste with minimal fuss.

1. Begin by seasoning the lamb shanks generously with salt and pepper. 2. In a skillet over medium heat, sear the lamb shanks until browned on all sides, about 3-4 minutes per side. 3. Remove the shanks and deglaze the skillet with red wine, scraping up any browned bits, then add garlic, rosemary, and thyme. 4. Place the seared shanks in a vacuum-sealable bag with the wine mixture and seal the bag. 5. Preheat your sous vide water bath to 175°F (80°C) and submerge the sealed bag in the water. 6. Cook for 24 hours for optimal tenderness. 7. Once done, remove the shanks from the bag and strain the sauce into a saucepan. 8. Simmer the sauce until it thickens slightly, then serve it over the lamb shanks.