25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What is the first thing I should make in my 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.

The biggest concern, especially with sous vide, is food shouldn't be out of the refrigerator at temperatures below 127°F (52.8°C) for more than 3 or 4 hours.

The How and Why of Sous Vide Time Ranges

The first is to ensure that the food actually comes up to the temperature you are cooking it at. Or for some foods like chicken and poultry, to ensure it stays at that temperature long enough for it to become pasteurized and safe to eat.

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.

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.

Concerns about sous-vide cooking generally fall into one of three categories: the safety of cooking in plastic, the safety of cooking at low temperatures, and the safety of vacuum-sealing. However, when basic food precautions are followed, sous-vide cooking is safe.

These risks include the potential for survival and growth of bacteria that can grow under the anaerobic (absence of oxygen) conditions created by the vacuum packaging, e.g. Clostridium botulinum. Remember, some foods may not be suitable for sous vide cooking.

Prevent Overcooking During Finishing

Bring the temperature down by putting the pouch into an ice-water bath for 10 to 15 minutes to cool the surface and give you a little more leeway to get that nicely caramelized exterior without overcooking the interior.

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. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

What happens if you sous vide steak longer? ›

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

If moisture exists when searing a sous vide steak, the water will heat first and steam your meat. No bueno. Season it. Unless you previously brined, it's recommended that you salt & pepper again.

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.

The water should always be preheated before placing any food into the bath, especially when cooking meat; if the bath is not properly preheated, it can hold food at an unsafe temperature, resulting in the growth of harmful bacteria.