25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What is the best thing to make in a sous vide? ›

Let us help you and take the guesswork out of what to make first. These 5 things are a MUST to make with your new immersion circulator! A steak is 100% the #1 thing you need to make with the sous vide! I have not used anything else to cook a steak since!

If you're not careful about cooking times (as specified by the product manufacturer), your food can become contaminated. In addition, if your food is not properly vacuum sealed, or your food becomes contaminated during prep, cooking sous-vide poses an additional threat.

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.

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 sous vide method transforms tough cuts of meat like beef brisket, pork shoulder, and short ribs. If not cooked properly, connective tissues make these cuts taste chewy. Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat.

Harmful bacteria can't grow above that temperature, and at around 135ºF, most bacteria will actually be destroyed after a few hours, making pasteurization possible. The precision temperature control of sous-vide cooking means it actually has the potential to be safer than traditional cooking methods.

The benefits of sous vide are immediately apparent to anyone who's tried it. The flavor, texture, color and consistency of the food are all enhanced dramatically. This food-science technique is commonly hailed as the ultimate cooking method by restaurant-goers and chefs alike.

The EEP recommends the use of appropriate plastic bags for sous vide that follow current FDA guidelines and are free of BPA and phthalates. Bags and pouches used in sous vide should be made of food- grade plastics such as high density polyethylene, low density polyethylene, and polypropylene.

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 .

Can I use tap water for sous vide? ›

Fill your sous vide water bath with hot tap water.

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly.

Even pasteurized meat can spoil. USDA guidelines say that protein foods should not be allowed to spend more than four hours between the temperatures of 40 F/4 C and 125 F/54 C IN TOTAL. That means on the way up in the bath and then on the way down AFTER the bath–during the cooling process.

Sous vide steak is a favorite among professional chefs for its consistency, tenderness, and flavor. The sous vide cooking method allows for precise temperature control, resulting in a steak cooked to the exact degree of doneness every time.

Sous Vide offers many benefits to chefs, including the ability to cook food evenly and consistently, as well as the ability to hold food at a precise temperature for an extended period of time. Our team of food scientists and professional chefs gives kitchens the tools to prep like the kitchen of the future.