25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What should not be sous vide? ›

The one thing I've found is that you can sous-vide pretty much anything, BUT foods that are ESPECIALLY high in water content will yield pretty terrible results. Fruits and vegetables - I find that they pretty much become mushy. My experiments with broccoli, brussels sprouts and apples have all come out weird.

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!

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

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). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

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.

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 .

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.

Few places do sous vide their mainstream steaks such as ribeye, sirloin, fillet or rump. There is little need to do so for these, especially with the time involved in the cooking process and the choice of done-ness. You would need several water bathes at different temperatures working on each requirement.

Cook using your sous vide machine either defrosted or straight from frozen at the required time and temperature, adding on 60 minutes if cooking straight from frozen. Sear as usual if desired.

Which cut of steak is best for sous vide? ›

The sous vide method is perfect for almost any cut of steak, whether you decide to go for a classic ribeye or opt for a chunky porterhouse. However, it is important to note that you should choose a cut of meat that is 1 to 2 inches in thickness for the best results.

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.

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.

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly. Try a square vessel. Square is a much more space efficient shape than a circle. So with a square container, you'll have an easier time fitting both the circulator and the food.