Sous vide cooking has become a popular way to make tasty meals at home. This method uses special gear to cook food in sealed bags in warm water.
It helps make sure food is cooked just right every time.
Sous vide recipes can help you make many types of food, from meats to veggies to desserts. You can find easy recipes for beginners and more complex ones for experienced cooks.
With sous vide, you can make restaurant-quality dishes in your own kitchen.
1. Garlic Butter Shrimp
Sous vide garlic butter shrimp is a simple yet tasty dish. You’ll get perfectly cooked, juicy shrimp every time.
To make it, add shrimp, garlic, and butter to a sous vide bag. Cook at 135°F (57°C) for 15 minutes if using fresh shrimp. For frozen shrimp, cook for at least 35 minutes.
The gentle cooking method lets the garlic butter flavor soak into each shrimp. You can use jumbo shrimp for meatier bites or smaller ones for quicker cooking.
After cooking, you can eat the shrimp right away or quickly sear them for extra flavor.
2. Lemon Herb Chicken Breast
Sous vide lemon herb chicken breast is a tasty and easy meal. You’ll need chicken breasts, lemon, and herbs like parsley, thyme, and chives.
Start by mixing lemon zest, herbs, and olive oil. Put the chicken in a bag with this mix. Seal it up and remove the air.
Set your sous vide machine to 140°F (60°C). Cook the chicken for about an hour. This keeps it moist and full of flavor.
After cooking, you can brown the chicken in a hot pan. This gives it a nice crispy skin. The result is juicy chicken with a bright, herby taste.
3. Tender Beef Brisket
Sous vide cooking can transform tough beef brisket into a tender, juicy delicacy. Start by seasoning your brisket with salt and pepper. Place it in a vacuum-sealed bag and remove as much air as possible.
Set your sous vide water bath to 145°F (63°C). Submerge the sealed brisket and cook for 36-48 hours. This long, slow cook breaks down the tough fibers, resulting in incredibly tender meat.
After cooking, remove the brisket from the bag and pat it dry. For a crispy exterior, finish it under the broiler or on a hot grill for a few minutes. Let it rest before slicing against the grain.
Serve your perfectly cooked brisket with your favorite barbecue sauce or enjoy it on its own. The sous vide method ensures consistent results and lets you achieve restaurant-quality brisket at home.
4. Perfectly Poached Eggs
Sous vide cooking makes poached eggs easy. Set your machine to 167°F (75°C). Use a slotted spoon to gently place whole eggs in the water bath.
Cook for 14 minutes. Then move the eggs to an ice bath for 5 minutes. This stops the cooking process.
Crack each egg into a small bowl. The whites will be set and the yolks runny. Serve right away on toast or salads.
You can make these eggs ahead of time. Store them in the fridge for up to 2 days. Reheat in warm water before serving.
Sous vide poached eggs are great for busy mornings or when cooking for a group. You’ll get consistent results every time.
5. Soy Ginger Pork Chops
Soy ginger pork chops are a tasty sous vide option. The marinade blends soy sauce, ginger, garlic, and brown sugar for a sweet and savory flavor.
Set your sous vide circulator to 150.8°F (66°C) for medium doneness. Place the pork chops and marinade in a sealed bag.
Cook for 1-4 hours depending on thickness. When done, remove the chops and pat them dry. For extra flavor, you can quickly sear them in a hot pan or on the grill.
The result is juicy pork chops infused with Asian-inspired flavors. Serve with rice and veggies for a complete meal.
6. French Bistro Duck Breast
Sous vide cooking makes duck breast easy to prepare at home. Set your water bath to 135°F (57°C) for medium-rare doneness.
Score the skin in a crosshatch pattern before cooking. This helps render the fat. Season the duck with salt, pepper, and thyme.
Cook the duck breast for about 2-3 hours. After sous vide, pat the duck dry and sear the skin in a hot pan until crispy.
Serve your French bistro-style duck with a classic orange sauce for duck à l’orange. Or try it with roasted potatoes and a green salad for a simple meal.
7. Chili Lime Flank Steak
Chili lime flank steak is a tasty sous vide dish you can easily make at home. Start by mixing chili powder, brown sugar, thyme, cumin, and salt in a small bowl.
Rub this spice mix onto your flank steak. Place the steak in a sous vide bag with lime juice and zest. You can add garlic and crushed chiles for extra flavor.
Cook the steak at 130°F (54.4°C) for 2 to 4 hours for medium-rare. This cooking method makes the meat tender and flavorful.
After cooking, give the steak a quick sear in a hot pan. Let it rest before slicing against the grain. Serve your chili lime flank steak with your favorite sides for a tasty meal.
8. Honey Garlic Salmon
Sous vide honey garlic salmon is a tasty and easy dish to make. You’ll need salmon fillets, honey, garlic, soy sauce, and some herbs.
Start by setting your sous vide machine to 125°F (52°C) for medium-rare salmon. Mix honey, minced garlic, soy sauce, and herbs in a bowl.
Pat the salmon dry and season it with salt and pepper. Put the fillets in a bag and pour the honey garlic mixture over them.
Seal the bag and cook for 30-45 minutes. After cooking, you can quickly sear the salmon in a hot pan for extra flavor and color.
This method gives you perfectly cooked, moist salmon with a sweet and savory taste. It’s great for a weeknight dinner or when you want to impress guests.
9. BBQ Pulled Pork
Sous vide cooking makes amazing BBQ pulled pork. Start by seasoning a pork shoulder with your favorite spice rub. Vacuum seal it and cook in a 165°F water bath for 20-24 hours.
After cooking, remove the pork and pat it dry. For a crispy exterior, finish it in a hot oven or on a grill for about 45 minutes. This creates a flavorful bark on the outside.
Shred the tender meat with forks. Mix in BBQ sauce if you like. The result is juicy, flavorful pulled pork perfect for sandwiches or tacos.
You can make big batches and freeze portions for easy meals later. Sous vide ensures the pork comes out perfectly cooked every time.
10. Butter Basted Turkey Breast
Sous vide is a great way to cook a juicy, tender turkey breast. Start by seasoning the turkey and sealing it in a bag with herbs and butter.
Cook the turkey breast in a 145°F water bath for about 2.5 hours. This low, slow cooking ensures the meat stays moist.
After cooking, pat the turkey dry and sear it in a hot skillet. Baste with the buttery juices from the bag as you sear.
Let the turkey rest for 10-15 minutes before slicing. This allows the juices to redistribute for maximum tenderness.
Sous vide turkey breast is perfect for holidays or any time you want a foolproof, delicious meal.
11. Cajun Spiced Catfish
Sous vide cooking brings out the best in catfish. Set your sous vide machine to 130°F for firm, flaky fish. Season catfish fillets with Cajun spices before sealing in bags.
Cook for 30-60 minutes until done. When ready, remove fillets and pat dry. For a crispy exterior, quickly sear in a hot skillet with oil for about 1 minute per side.
Serve your Cajun catfish with lemon wedges and fresh parsley. The sous vide method keeps the fish moist while the spices add a zesty kick. You’ll love how the flavors meld together perfectly.
12. Tandoori Spiced Lamb Chops
Sous vide cooking brings out the best in tandoori spiced lamb chops. Start by mixing yogurt, tandoori paste, and spices like garam masala and turmeric to create a flavorful marinade.
Coat your lamb chops in this mixture and vacuum seal them. Cook in a sous vide bath at 145°F for about 2 hours to achieve perfect tenderness.
After cooking, sear the chops quickly in a hot skillet or on a grill. This gives them a crispy, charred exterior while keeping the inside juicy.
Serve your tandoori lamb chops with a squeeze of lemon and some fresh cilantro. The sous vide method ensures every bite is packed with tandoori flavor and cooked just right.
13. Creamy Tomato Basil Soup
Creamy tomato basil soup is a perfect dish to make with your sous vide. You’ll love how the slow cooking brings out the rich flavors of ripe tomatoes and fragrant basil.
To make this soup, seal tomatoes, basil, and seasonings in a bag. Cook them in your sous vide bath at a low temperature for several hours. This gentle cooking method preserves the bright taste of the ingredients.
After cooking, blend the tomato mixture until smooth. Add cream for richness and adjust the seasoning to your liking.
The result is a velvety soup with deep tomato flavor and aromatic basil notes.
Serve your creamy tomato basil soup hot, garnished with fresh basil leaves and a swirl of cream. It’s great on its own or paired with a grilled cheese sandwich for a comforting meal.
14. Teriyaki Glazed Chicken Thighs
Sous vide teriyaki chicken thighs are a tasty and simple dish. You’ll love how tender and flavorful the meat turns out.
Start by making a teriyaki marinade with soy sauce, mirin, sugar, and ginger. Place the chicken thighs in a bag with the marinade.
Cook the chicken sous vide at 165°F (74°C) for 1-4 hours. The longer cooking time will make the meat more tender.
After cooking, remove the chicken from the bag. Pour the juices into a pan and thicken them with cornstarch to make a glaze.
Brush the glaze on the chicken thighs. You can then quickly sear them for a nice finish. Serve with rice and veggies for a full meal.
15. Rosemary Infused Lamb Shanks
Sous vide cooking makes lamb shanks incredibly tender. You’ll love how the rosemary flavor infuses deeply into the meat.
Set your sous vide to 140°F (60°C). Season the lamb shanks with salt and pepper. Add fresh rosemary sprigs and garlic cloves to the bag with the lamb.
Seal the bag and cook for 48 hours. This long, slow cooking breaks down tough connective tissue.
After cooking, sear the lamb in a hot pan to brown the outside. The result is fall-off-the-bone tender meat with a rich rosemary flavor.
Serve your lamb shanks with the cooking juices for extra flavor. They pair well with mashed potatoes or roasted vegetables.
16. Maple Dijon Carrots
Sous vide maple dijon carrots are a tasty side dish. You’ll need carrots, maple syrup, dijon mustard, butter, and herbs.
Cut the carrots into even pieces. Mix maple syrup and dijon mustard in a bag. Add the carrots, butter, and herbs.
Seal the bag and cook at 185°F (85°C) for about an hour. The carrots will be tender and flavorful.
When done, remove the carrots from the bag. Serve them warm with extra glaze drizzled on top.
These carrots go well with roasted meats or as a standalone vegetable dish. The maple and dijon flavors create a perfect balance of sweet and tangy.
17. Garlic Mashed Potatoes
Sous vide garlic mashed potatoes take this classic comfort food to new heights. You’ll love the rich, creamy texture and intense flavor.
To make them, place peeled potatoes, butter, milk, and garlic cloves in a vacuum-sealed bag. Cook in a water bath at 194°F (90°C) for 90 minutes.
After cooking, mash the potatoes and garlic together. The result is incredibly smooth and packed with garlicky goodness.
You can customize your mashed potatoes by adding herbs like rosemary or parsley. For extra indulgence, increase the butter to about 25% of the potato weight.
18. Brown Sugar Spiced Ham
Sous vide cooking makes ham extra juicy and tender. You can use this method for both bone-in and boneless hams.
Start by setting your sous vide machine to 140°F (60°C). Place the ham in a large bag and seal it.
Cook the ham for 3 to 8 hours. While it cooks, make a glaze with brown sugar and balsamic vinegar.
After cooking, take the ham out and pat it dry. Brush on the glaze and broil for a few minutes until it caramelizes.
This method gives you perfectly cooked ham with a sweet and tangy crust. It’s great for holidays or any special meal.
19. Sous Vide Egg Bites
Sous vide egg bites are a tasty breakfast option you can make at home. They’re similar to the popular Starbucks version but cheaper and customizable.
To make them, whisk eggs with cream and cheese. Pour the mixture into small jars or molds. Cook in a water bath at 170°F (77°C) for about an hour.
You can add various ingredients to your egg bites. Try bacon, spinach, or peppers for extra flavor. Cottage cheese makes them extra creamy.
For a healthier version, use just egg whites. You can also swap out the cream for milk to reduce calories.
20. Chocolate Lava Cake
Sous vide chocolate lava cake is a dessert that will impress your guests. You can make it easily with a few simple ingredients.
Set your sous vide machine to 135°F (57°C) for best results. This temperature ensures a gooey center without overcooking the edges.
Mix cocoa powder, almond flour, and a sugar substitute for a keto-friendly version. Add eggs and unsweetened chocolate for richness.
Pour the batter into silicone molds and cook in the water bath. After sous vide cooking, finish the cakes in a 400°F (204°C) oven for 10 minutes.
The result is a decadent treat with a perfectly molten center. Serve immediately for the best lava effect.
21. Buttery Lobster Tail
Sous vide lobster tail is a treat for seafood lovers. You’ll get perfectly cooked, tender lobster every time.
Start by removing the lobster meat from the shell. This can be tricky, but you’ll get the hang of it quickly.
Place the lobster meat in a bag with butter, lemon, and herbs. Seal it up and cook in your sous vide setup.
The result? Juicy, flavorful lobster that’s never overcooked. Serve it on its own or use it in other dishes like pasta or lobster rolls.
Pair your buttery lobster tail with a crisp white wine for a luxurious meal at home. You’ll feel like you’re dining at a fancy restaurant!
22. Herbed Quinoa Pilaf
Herbed quinoa pilaf is a tasty and healthy dish you can easily make using sous vide. Set your immersion circulator to 180°F (82°C) for perfect results.
Mix quinoa, broth, herbs, and seasonings in a vacuum-sealed bag. Cook for about an hour in the water bath.
The sous vide method ensures your quinoa cooks evenly and absorbs all the flavors. You’ll get fluffy, flavorful grains every time.
Try adding fresh herbs like parsley, cilantro, or basil. Garlic, lemon zest, and a touch of olive oil can boost the taste.
This versatile side dish pairs well with many meals. It’s packed with protein and fiber, making it both nutritious and filling.
23. Smoky BBQ Ribs
Sous vide brings consistency to BBQ ribs. You can get tender, flavorful ribs every time.
Start by seasoning your ribs with salt, pepper, and spices. Place them in a sous vide bag and seal it.
Cook the ribs at 150°F (66°C) for 18 to 36 hours. This breaks down tough connective tissue.
After sous vide, finish the ribs on a grill or smoker. This adds that classic smoky flavor and crispy exterior.
The result? Perfectly cooked ribs with a nice bark and smoky taste. You get the best of both worlds – tender meat from sous vide and smoky flavor from the grill.
24. Maple Bourbon Glazed Salmon
Sous vide maple bourbon glazed salmon brings out amazing flavors. Start by seasoning the salmon with salt and pepper. Place it in a vacuum-sealed bag with maple syrup and bourbon.
Cook the salmon in a sous vide bath at 125°F for 30-45 minutes. This keeps the fish moist and tender. When done, remove the salmon and pat it dry.
Quickly sear the salmon in a hot pan to caramelize the glaze. This adds a nice crust. Serve the salmon right away for the best taste and texture.
The maple and bourbon create a sweet and smoky flavor that pairs perfectly with the rich salmon. This easy recipe is sure to impress your dinner guests.
25. Vanilla Bean Custard
You can make silky smooth vanilla bean custard using sous vide. This method gives perfect results every time.
Mix egg yolks, cream, sugar, and vanilla bean in a bowl. Pour the mixture into jars or bags. Seal them tightly.
Place the containers in your sous vide bath. Set the temperature to 176°F (80°C). Cook for about 1 hour.
After cooking, chill the custard in an ice bath. Then refrigerate for at least 2 hours before serving.
The custard will be rich and creamy with intense vanilla flavor. Serve it plain or use it as a base for other desserts.
26. Thai Coconut Curry Chicken
Thai Coconut Curry Chicken is a perfect dish for sous vide cooking. You’ll love the tender chicken infused with aromatic Thai flavors.
To make it, seal chicken pieces in a bag with coconut milk, curry paste, and spices. Cook at 145°F (63°C) for 2-3 hours.
After cooking, remove the chicken and simmer the sauce to thicken it. You can add vegetables like bell peppers or bamboo shoots for extra texture.
Serve your Thai Coconut Curry Chicken over steamed jasmine rice. Garnish with fresh cilantro and lime wedges for a bright finish.
This dish brings restaurant-quality Thai cuisine to your home kitchen. The sous vide method ensures perfectly cooked chicken every time.
27. Tender Veal Medallions
Sous vide cooking creates perfectly tender veal medallions. Set your water bath to 135°F (57°C) for medium-rare.
Season the veal with salt and pepper, then seal it in a vacuum bag. Cook the veal for 1 to 2 hours. This time allows the meat to become tender while retaining moisture.
After cooking, pat the medallions dry and quickly sear them in a hot pan with butter.
For extra flavor, add herbs like thyme or rosemary to the bag before cooking. You can also make a quick pan sauce with the juices from the bag. Serve your veal medallions with your favorite sides for a delicious meal.
Understanding Sous Vide Cooking
Sous vide is a cooking method that uses precise temperature control to create perfectly cooked food.
It involves sealing ingredients in a bag and cooking them in a water bath at a set temperature.
The Science Behind Sous Vide
Sous vide works by keeping food at a steady temperature for an extended time. This lets heat spread evenly through the food.
The water bath surrounds the sealed bag, so heat transfers efficiently.
This method prevents overcooking. Food won’t get hotter than the water bath. This means meat stays juicy and tender, even if you cook it a bit longer.
Sous vide also helps with food safety. The steady temperature kills harmful bacteria while keeping food moist and flavorful.
Essential Equipment for Sous Vide
To start sous vide cooking, you’ll need a few key items. The most important is an immersion circulator. This device heats and circulates the water to maintain a precise temperature.
You’ll also need:
- A large pot or container for the water bath
- Plastic bags for sealing food (vacuum-seal or zip-top)
- A vacuum sealer (optional, but helpful)
- Tongs for handling hot bags
Some extra tools can make sous vide easier:
- Weights to keep bags submerged
- A rack to separate multiple bags
- An instant-read thermometer to check doneness
With these tools, you’ll be ready to try many delicious sous vide recipes.
Enhancing Flavor with Sous Vide Techniques
Sous vide cooking offers unique ways to boost flavor in your dishes. You can use special methods to infuse ingredients and get the most out of seasonings.
Flavor Infusion Methods
Add herbs, spices, or aromatics to the bag before sealing. This lets flavors soak into the food as it cooks.
Try garlic, rosemary, or lemon slices with chicken. For beef, use thyme or peppercorns.
You can also infuse oils or butters. Heat them with herbs or spices, then strain and use in the sous vide bag. This creates rich, flavored fats that coat the food.
For an extra flavor boost, try a quick sear after sous vide cooking. This adds a tasty crust through the Maillard reaction.
Optimizing Seasoning and Marinades
Season food well before bagging it. Salt and spices have time to penetrate deeply during the long, slow cook.
Don’t be shy – use more seasoning than you would for regular cooking.
Marinate ingredients in the bag overnight in the fridge. This works great for meats and vegetables.
The flavors soak in, making your dish taste even better.
For liquids, use less than you would in normal recipes. The sealed bag traps moisture, so a little goes a long way.
Reduce wine or stock before adding to concentrate the flavors.