25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What are the best foods to sous vide? ›

Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

No need to splurge on a vacuum sealer -- cheaper Ziploc bags and water work just fine.

Tough Cuts of Meat

Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature. The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C).

Change the water in the bath tank regularly, clean the sous vide cooker and descale it as required. In places with very hard water and accordingly high limescale, demineralized (distilled) water can be used as an alternative to tap water. Always place the device on a stable and sufficiently durable surface.

Is Sous Vide Cooking Safe? If you follow good food safety practices, sous vide risks are low. But because harmful bacteria that cause spoilage and food-borne illnesses can be found in raw foods, they must be cooked to certain temperatures and for adequate time to kill the bacteria.

Because of the relatively low temperatures used in sous vide, one major consideration is the Danger Zone. The 'Danger Zone' is a range of temperatures where bacteria particularly thrive and multiply. It's generally defined as 40F to 140 F, or 4.4C to 60C .

What makes these meats more tough than other cuts? Collagen is the key here, a protein that connects the muscle fibres together and attached to the bones. The harder a muscle works, the more collagen it contains, and this connective tissue is much chewier than the muscle tissue itself.

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.

Do I need to sear immediately after sous vide? ›

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.

When to Sear After Sous Vide. If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

You wouldn't guess it, but corn goes on the list of vegetables (which also includes carrots, sweet potatoes, and parsnips) that benefit significantly from sous vide cooking.

Do Steakhouses use Sous Vide Cooking Methods? Pre-cooking juicy steaks using sous vide is common in steakhouses across the United States. This might come as a surprise to frequent steakhouse customers, but using the technique allows chefs to cook great tasting steaks every time.

CHEESECAKE, BREAD PUDDING, STEAMED PUDDING, POT DE CRÈME, OR CRÈME BRÛLÉE. WHY SOUS VIDE? An unstirred sous vide bath is a perfect bain marie for cooking those oven recipes requiring a water cushion and constant low temperatures.

Sous vide is a great cooking method but it's a one trick pony. If you want to cook a piece of meat to an exact internal temperature, perfectly, sous vide is the best method. A long slow soak in a sous vide bath will transform a tough piece of meat into a hunk of tenderness as well, but that's all sous vide is good for.