28 Sous Vide Recipes for Perfectly Cooked Meals, Every Time (2024)

Table of Contents

Sweet Recipes Homemade Vanilla Extract Toasted Cream Vegetables Sous Vide Glazed Carrots Sous Vide Corn on the Cob Poultry Sous Vide Buffalo Chicken Wings Sous Vide Chicken Breast Sous Vide Duck Confit The Best Classic Chicken Salad Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si) Beef and Lamb Sous Vide Steaks Sous Vide Smoked Brisket Sous Vide Rack of Lamb Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Pork Overnight Sous Vide Bacon Sous Vide Pork Tenderloin Sous Vide Barbecue Pork Ribs Sous Vide Pork Chops Sous Vide Barbecue Pulled Pork Shoulder Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Sous Vide Pork Shoulder Chashu Overnight Sous Vide Canadian Bacon or Breakfast Ham Seafood Sous Vide Salmon Sous Vide Lobster Butter-Basted Sous Vide Halibut Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika Sous Vide Tuna Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter) Sous Vide Maine-Style Lobster Rolls (With Mayonnaise) FAQs References

Sous Vide
The Latest

Whether it's a slab of steak, perfectly tender lobster, or even some homemade vanilla extract, an immersion circulator will give you great results.

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Published May 16, 2023

Sweet Recipes

Homemade Vanilla Extract
We tested and found that this homemade vanilla extract is better (and cheaper!) than store-bought.
Homemade Vanilla Extract
Toasted Cream
Cooking cream low and slow gives it all the subtle flavors of browned butter, making it perfect for adding to delicate purées, soups, and ice cream.
Toasted Cream
Vegetables
Sous Vide Glazed Carrots
Sous vide carrots are intensely flavorful and perfectly cooked.
Sous Vide Glazed Carrots
Sous Vide Corn on the Cob
Want guaranteed corn on the cob that's extra-flavorful and juicy? Sous vide is the way to go.
Sous Vide Corn on the Cob
Poultry
Continue to 5 of 28 below.
See Also
A hearty start to the year: Yotam Ottolenghi’s recipes for brothy winter soups Turkey Sweet Potato Chili Recipe - Evolving Table Instant Pot Mushroom and Potato Paprikash Recipe Lentil Meatballs with Indian Fenugreek Sauce Recipe on Food52
Sous Vide Buffalo Chicken Wings
Cooking chicken wings sous vide allows you to get perfectly cooked meat that's supremely juicy.
Sous Vide Buffalo Chicken Wings
Sous Vide Chicken Breast
Sous-vide techniques will give you chicken with unparalleled levels of juiciness.
Sous Vide Chicken Breast
Sous Vide Duck Confit
Not only does sous vide cooking produce an exceptional version of confit duck leg, it's far easier than the traditional method.
Sous Vide Duck Confit
The Best Classic Chicken Salad
The juiciest, most flavorful chicken salad is possible!
The Best Classic Chicken Salad
Continue to 9 of 28 below.
Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si)
Sous vide is the modern way to make this Sichuan classic without the banging.
Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si)
Beef and Lamb
Sous Vide Steaks
Thanks to precise temperature control, this steak turns out more consistently than traditional steak, every time.
Sous Vide Steaks
Sous Vide Smoked Brisket
Through sous vide cooking, you can achieve consistently moist and tender brisket at home.
Sous Vide Smoked Brisket
Sous Vide Rack of Lamb
For rack of lamb that's evenly medium-rare from edge to edge, sous vide cooking is by far the best approach.
Sous Vide Rack of Lamb
Continue to 13 of 28 below.
Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard
See Also
Gill Meller: five recipes for barbecued vegetables
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard
Pork
Overnight Sous Vide Bacon
A little planning ahead yields crisp bacon that melts in your mouth—what more could you want on a Sunday morning?
Overnight Sous Vide Bacon
Sous Vide Pork Tenderloin
The juiciest, most evenly cooked pork tenderloin ever, all ready for your next dinner party.
Sous Vide Pork Tenderloin
Sous Vide Barbecue Pork Ribs
Here, we have tender and meaty pork ribs with a crusty bark or rich glaze of sauce—no smoker required.
Sous Vide Barbecue Pork Ribs
Continue to 17 of 28 below.
Sous Vide Pork Chops
Using an immersion sous vide cooker is the easy, foolproof way to guarantee extra-juicy pork chops.
Sous Vide Pork Chops
Sous Vide Barbecue Pulled Pork Shoulder
We've got a step-by-step guide to making sous vide barbecue pork shoulder—finished in an oven or smoker, complete with a smoky flavor and flavorful bark.
Sous Vide Barbecue Pulled Pork Shoulder
Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork)
Crisp, juicy, and tender carnitas are the undisputed king of the taco cart, but they're even better when cooked sous vide.
Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork)
Sous Vide Pork Shoulder Chashu
This recipe uses precise temperature control to yield soft, juicy, and flavorful slices of pork shoulder chashu that still have some bite.
Sous Vide Pork Shoulder Chashu
Continue to 21 of 28 below.
Overnight Sous Vide Canadian Bacon or Breakfast Ham
Cooked low and slow overnight, sous vide ham retains all of its juiciness, but gains an incredibly luxurious, buttery-soft tenderness as its connective tissue and muscles break down.
Overnight Sous Vide Canadian Bacon or Breakfast Ham
Seafood
Sous Vide Salmon
This sous vide salmon recipe yields perfectly flaky, tender fish that you won't want to stop eating.
Sous Vide Salmon
Sous Vide Lobster
If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook lobster than sous vide.
Sous Vide Lobster
Butter-Basted Sous Vide Halibut
This recipe yields buttery, well-browned halibut with a juicy, medium-rare center.
Butter-Basted Sous Vide Halibut
Continue to 25 of 28 below.
Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika
Cooking shrimp sous vide allows you to infuse them with flavor. In this recipe, we use the flavor profile of the Spanish tapas standby, gambas al ajillo.
Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika
Sous Vide Tuna
Cooking tuna sous vide is foolproof and allows you to fine-tune the results.
Sous Vide Tuna
Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter)
This version of a lobster roll is made in the classic naked style you'll find in Connecticut, dressed with nothing more than a little butter and lemon juice.
Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter)
Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)
Served cold with a touch of mayonnaise and lemon, this version of a lobster roll is what you'll find up and down the coast of New England.
Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)

28 Sous Vide Recipes for Perfectly Cooked Meals, Every Time (2024)

FAQs

What is an example of a sous vide? ›

For sous-vide cooking, the internal temperature at which you wish your protein to be cooked is pre-set in the sous-vide water oven. For example, if you want a medium-rare steak, the water temperature is set to 125 F. As the steak cooks, its internal temperature rises to the same temperature as the water bath.

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What should you not sous vide? ›

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

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What does sous vide mean in cooking? ›

What is sous vide cooking? Sous vide is French for "under vacuum" and refers to how foods are prepped to undergo the cooking process. Once ingredients are secured in a protective vacuum-sealed bag, they are placed in a temperature-controlled water bath with a circulator, which is a pretty cool kitchen gadget.

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What is a disadvantage of sous vide? ›

With sous-vide, you get the benefits of poaching (extremely tender proteins), but you lose out on the delicious flavor compounds that develop when searing and roasting. For this reason, some chefs recommend searing your meat or chicken before cooking sous-vide, to enhance the flavor.

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What is the first thing I should sous vide? ›

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

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Is it safe to sous vide with Ziploc? ›

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.

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What happens if you leave steak in sous vide too long? ›

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

Do you need a vacuum seal for sous vide? ›

You don't need a vacuum sealer to enjoy the incredible results of Sous Vide cooking, here's how to achieve the same, melt-in-your-mouth tenderness and taste with a regular zip-lock bag.

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What do chefs use sous vide for? ›

The water is kept at a constant temperature to slowly cook the food. This long and slow cooking method results in very tender, evenly cooked food that is moist and flavorful, and that melts in the mouth. Perfectly cooked steak and poultry is the norm when you use the sous vide method.