The Complete Sous Vide Cookbook
By Laurel C. Purcell · For Confident home cooks building a full sous vide repertoire
The definitive encyclopedia of modern precision cooking featuring 120+ chef-grade recipes. Master delicate fish, meltingly tender roasts, velvety poached eggs, and silky desserts with Laurel C. Purcell's expert low-temperature science and timing tables.
Breakfast
22 recipes
Sous Vide Egg Bites
Sous Vide Egg Bites cooks eggs, cottage cheese or heavy cream, shredded cheddar or gruyère at 172°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Poached Eggs
Sous Vide Poached Eggs cooks fresh eggs and salt and pepper to taste at 145°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 20 minutes with only 15 minutes of hands-on prep.
Sous Vide Egg and Cheese Breakfast Sandwich
Sous Vide Egg and Cheese Breakfast Sandwich cooks 2 eggs, milk, salt and pepper at 172°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Frittata with Spinach and Feta
Sous Vide Frittata with Spinach and Feta cooks 6 eggs, milk, baby spinach at 172°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide French Toast
Sous Vide French Toast cooks thick bread, 3 eggs, milk or cream at 150°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Breakfast Sausage Patties
Sous Vide Breakfast Sausage Patties cooks ground pork or turkey, salt, black pepper at 145°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Bacon
Sous Vide Bacon cooks sliced bacon at 145°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 12.2 hours with only 15 minutes of hands-on prep.
Sous Vide Steel-Cut Oatmeal
Sous Vide Steel-Cut Oatmeal cooks steel-cut oats, water, salt at 190°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.1 hours with only 15 minutes of hands-on prep.
Sous Vide Avocado Egg Boats
Sous Vide Avocado Egg Boats cooks 2 ripe avocados, eggs, salt at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 20 minutes with only 15 minutes of hands-on prep.
Sous Vide Shakshuka Eggs
Sous Vide Shakshuka Eggs cooks 4 eggs, tomato sauce or shakshuka base, cumin at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Hash Browns
Sous Vide Hash Browns cooks shredded potatoes, finely chopped onion, melted butter or oil at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Pancake Batter Bites
Sous Vide Pancake Batter Bites cooks pancake batter and optional: blueberries at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Breakfast Burrito Filling
Sous Vide Breakfast Burrito Filling cooks 4 eggs, milk, cooked sausage or bacon at 172°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Hollandaise Sauce (for Eggs Benedict)
Sous Vide Hollandaise Sauce (for Eggs Benedict) cooks 3 egg yolks, unsalted butter, lemon juice at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Chia Seed Pudding
Sous Vide Chia Seed Pudding cooks chia seeds, almond milk or milk of choice, maple syrup or honey at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.2 hours with only 15 minutes of hands-on prep.
Sous Vide Deviled Eggs
Sous Vide Deviled Eggs cooks eggs, mayonnaise, dijon mustard at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Bacon-Wrapped Dates
Sous Vide Bacon-Wrapped Dates cooks 12 pitted medjool dates, bacon, 12 almonds or goat cheese at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Eggplant Parmesan
Sous Vide Eggplant Parmesan cooks eggplants, marinara sauce, shredded mozzarella cheese at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Soft-Boiled Eggs
Sous Vide Soft-Boiled Eggs cooks eggs at 145°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Poached Eggs
Sous Vide Poached Eggs cooks eggs and water at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 28 minutes with only 15 minutes of hands-on prep.
Sous Vide Scrambled Eggs
Sous Vide Scrambled Eggs cooks eggs, heavy cream or milk, salt and pepper at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Egg Bites
Sous Vide Egg Bites cooks eggs, cottage cheese or cream cheese, shredded cheese at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Drink
5 recipes
Sous Vide Shrimp Cocktail
Sous Vide Shrimp Cocktail cooks shrimp, olive oil, old bay seasoning at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 40 minutes with only 15 minutes of hands-on prep.
Sous Vide Ribeye Steak
Sous Vide Ribeye Steak cooks 1 ribeye steak, salt and freshly ground black pepper, garlic at 133°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Cauliflower Steaks
Sous Vide Cauliflower Steaks cooks cauliflower head, olive oil, smoked paprika at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Tuna Steak
Sous Vide Tuna Steak cooks 2 tuna steaks, soy sauce, sesame oil at 113°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 50 minutes with only 15 minutes of hands-on prep.
Sous Vide Swordfish Steaks
Sous Vide Swordfish Steaks cooks 2 swordfish steaks, olive oil, 1 lemon at 129°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Appetizer
7 recipes
Sous Vide Chicken Satay Skewers
Sous Vide Chicken Satay Skewers cooks chicken breast, soy sauce, peanut butter at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Stuffed Mushrooms
Sous Vide Stuffed Mushrooms cooks button mushrooms, cream cheese, grated parmesan cheese at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Mini Meatballs
Sous Vide Mini Meatballs cooks ground beef or mixed beef and pork, onion, garlic at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Pork Belly Bites
Sous Vide Pork Belly Bites cooks pork belly, soy sauce, honey at 158°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 4 hours with only 15 minutes of hands-on prep.
Sous Vide Caprese Skewers
Sous Vide Caprese Skewers cooks cherry tomatoes, small mozzarella balls, fresh basil leaves at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Chicken Wings
Sous Vide Chicken Wings cooks 12 chicken wings, salt, smoked paprika at 158°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Turkey Meatballs
Sous Vide Turkey Meatballs cooks ground turkey, breadcrumbs, grated parmesan cheese at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Salad
2 recipes
Sous Vide Beet and Goat Cheese Salad Bites
Sous Vide Beet and Goat Cheese Salad Bites cooks beets, goat cheese, honey at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Beetroot Salad
Sous Vide Beetroot Salad cooks beets, olive oil, balsamic vinegar at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Main Course
45 recipes
Sous Vide Smoked Salmon Canapés
Sous Vide Smoked Salmon Canapés cooks smoked salmon slices, 1 baguette, cream cheese at 122°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Tuna Tataki
Sous Vide Tuna Tataki cooks fresh tuna loin, soy sauce, sesame oil at 113°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Herb-Marinated Olives
Sous Vide Herb-Marinated Olives cooks mixed olives, garlic, fresh rosemary at 140°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Pork Tenderloin
Sous Vide Pork Tenderloin cooks 1 pork tenderloin, garlic, olive oil at 140°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.2 hours with only 15 minutes of hands-on prep.
Sous Vide Lamb Chops
Sous Vide Lamb Chops cooks 4 lamb chops, garlic, 2 sprigs rosemary at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Beef Short Ribs
Sous Vide Beef Short Ribs cooks 4 beef short ribs, salt, black pepper at 155°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 24 hours with only 15 minutes of hands-on prep.
Sous Vide Chicken Breast with Herbs
Sous Vide Chicken Breast with Herbs cooks 2 boneless, 2 sprigs fresh thyme or rosemary, garlic at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Duck Breast
Sous Vide Duck Breast cooks 2 duck breasts, salt and freshly ground black pepper, 2 sprigs fresh thyme at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide BBQ Pulled Pork
Sous Vide BBQ Pulled Pork cooks pork shoulder, bbq dry rub, apple cider vinegar at 155°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 24 hours with only 15 minutes of hands-on prep.
Sous Vide Filet Mignon
Sous Vide Filet Mignon cooks 2 filet mignon steaks, salt and freshly ground black pepper, 2 sprigs thyme at 131°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Meatloaf
Sous Vide Meatloaf cooks ground beef, breadcrumbs, milk at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Venison Medallions
Sous Vide Venison Medallions cooks 4 venison medallions, salt and pepper, 2 sprigs fresh rosemary at 129°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Brisket
Sous Vide Brisket cooks beef brisket, kosher salt, black pepper at 155°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 36 hours with only 15 minutes of hands-on prep.
Sous Vide Veal Scaloppini
Sous Vide Veal Scaloppini cooks 4 veal scaloppini cutlets, salt and pepper, olive oil at 140°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Turkey Breast
Sous Vide Turkey Breast cooks turkey breast, garlic, olive oil at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Beef Chuck Roast
Sous Vide Beef Chuck Roast cooks beef chuck roast, salt, black pepper at 155°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 24 hours with only 15 minutes of hands-on prep.
Sous Vide Pork Belly
Sous Vide Pork Belly cooks pork belly, soy sauce, honey at 158°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 10 hours with only 15 minutes of hands-on prep.
Sous Vide Chicken Thighs
Sous Vide Chicken Thighs cooks 4 bone-in, garlic, 2 sprigs fresh thyme or rosemary at 150°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Turkey Legs
Sous Vide Turkey Legs cooks 2 turkey legs, garlic, olive oil at 155°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 6 hours with only 15 minutes of hands-on prep.
Sous Vide Duck Confit
Sous Vide Duck Confit cooks 4 duck legs, kosher salt, garlic at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 12 hours with only 15 minutes of hands-on prep.
Sous Vide Turkey Breast with Rosemary
Sous Vide Turkey Breast with Rosemary cooks turkey breast, 2 sprigs fresh rosemary, garlic at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.2 hours with only 15 minutes of hands-on prep.
Sous Vide Chicken Drumsticks
Sous Vide Chicken Drumsticks cooks 6 chicken drumsticks, garlic, smoked paprika at 158°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Chicken Breast with Lemon Thyme
Sous Vide Chicken Breast with Lemon Thyme cooks 2 boneless skinless chicken breasts, olive oil, fresh lemon juice at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Stuffed Chicken Roulade
Sous Vide Stuffed Chicken Roulade cooks boneless skinless chicken breasts, spinach, cream cheese at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Chicken Satay
Sous Vide Chicken Satay cooks chicken breast, soy sauce, peanut butter at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Chicken Livers
Sous Vide Chicken Livers cooks chicken livers, butter, garlic at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Marinated Tofu
Sous Vide Marinated Tofu cooks firm tofu, soy sauce, sesame oil at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Lentil Patties
Sous Vide Lentil Patties cooks dry green or brown lentils, onion, garlic at 194°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Chickpea and Spinach Curry
Sous Vide Chickpea and Spinach Curry cooks chickpeas, fresh spinach, onion at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.8 hours with only 15 minutes of hands-on prep.
Sous Vide Salmon Fillets
Sous Vide Salmon Fillets cooks 2 salmon fillets, olive oil, 1 lemon at 122°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Lobster Tails
Sous Vide Lobster Tails cooks 2 lobster tails, unsalted butter, garlic at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 50 minutes with only 15 minutes of hands-on prep.
Sous Vide Shrimp Scampi
Sous Vide Shrimp Scampi cooks shrimp, butter, garlic at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Cod with Lemon and Thyme
Sous Vide Cod with Lemon and Thyme cooks 2 cod fillets, 1 lemon, 2 sprigs fresh thyme at 126°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Clams in White Wine
Sous Vide Clams in White Wine cooks fresh clams, dry white wine, garlic at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Mussels with Garlic and Parsley
Sous Vide Mussels with Garlic and Parsley cooks fresh mussels, garlic, butter at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Trout Almondine
Sous Vide Trout Almondine cooks 2 trout fillets, butter, sliced almonds at 126°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Octopus
Sous Vide Octopus cooks octopus, garlic, 2 bay leaves at 170°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 6 hours with only 15 minutes of hands-on prep.
Sous Vide Yogurt
Sous Vide Yogurt cooks 1-litre whole milk and plain yoghurt at 110°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 8 hours with only 15 minutes of hands-on prep.
Sous Vide Cheese Fondue
Sous Vide Cheese Fondue cooks gruyère cheese, emmental cheese, garlic at 131°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Ricotta Cheese
Sous Vide Ricotta Cheese cooks 2 liters of whole milk, heavy cream, salt at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Mascarpone
Sous Vide Mascarpone cooks heavy cream and lemon juice at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Soufflé
Sous Vide Soufflé cooks eggs, milk, flour at 167°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Clotted Cream
Sous Vide Clotted Cream cooks 1 liter heavy cream at 176°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 12 hours with only 15 minutes of hands-on prep.
Sous Vide Panna Cotta
Sous Vide Panna Cotta cooks heavy cream, whole milk, sugar at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 4 hours with only 15 minutes of hands-on prep.
Sous Vide Tiramisu
Sous Vide Tiramisu cooks mascarpone, 3 eggs, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 4 hours with only 15 minutes of hands-on prep.
Sauce
14 recipes
Sous Vide Asparagus with Hollandaise Sauce
Sous Vide Asparagus with Hollandaise Sauce cooks fresh asparagus, salt and pepper, 2 egg yolks at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Lobster Tails with Garlic Butter
Sous Vide Lobster Tails with Garlic Butter cooks 2 lobster tails, unsalted butter, garlic at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.3 hours with only 15 minutes of hands-on prep.
Sous Vide Quail with Garlic Butter
Sous Vide Quail with Garlic Butter cooks quails, unsalted butter, garlic at 144°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Duck Breast with Orange Glaze
Sous Vide Duck Breast with Orange Glaze cooks 2 duck breasts, salt and pepper, fresh orange juice at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Poussin with Herb Butter
Sous Vide Poussin with Herb Butter cooks 2 poussin, unsalted butter, garlic at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Zucchini Noodles with Pesto
Sous Vide Zucchini Noodles with Pesto cooks zucchinis, basil pesto, olive oil at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Scallops with Herb Butter
Sous Vide Scallops with Herb Butter cooks sea scallops, unsalted butter, garlic at 125°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 40 minutes with only 15 minutes of hands-on prep.
Sous Vide Halibut with Garlic Sauce
Sous Vide Halibut with Garlic Sauce cooks 2 halibut fillets, unsalted butter, garlic at 129°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 50 minutes with only 15 minutes of hands-on prep.
Sous Vide Mahi Mahi with Mango Salsa
Sous Vide Mahi Mahi with Mango Salsa cooks 2 mahi mahi fillets, salt and pepper, 1 ripe mango at 131°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Sea Bass with Citrus Glaze
Sous Vide Sea Bass with Citrus Glaze cooks 2 sea bass fillets, salt and pepper, orange juice at 129°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Sous Vide Hollandaise Sauce
Sous Vide Hollandaise Sauce cooks 3 egg yolks, unsalted butter, lemon juice at 145°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Lemon Curd
Sous Vide Lemon Curd cooks eggs, sugar, lemon juice at 176°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Apple Compote
Sous Vide Apple Compote cooks 4 apples, sugar, cinnamon at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Caramel Sauce
Sous Vide Caramel Sauce cooks sugar, butter, heavy cream at 194°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Dessert
16 recipes
Sous Vide Caramelized Onion Tartlets
Sous Vide Caramelized Onion Tartlets cooks onions, olive oil, sugar at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Crab Cakes
Sous Vide Crab Cakes cooks crab meat, breadcrumbs, 1 egg at 140°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Custard
Sous Vide Custard cooks whole milk, 4 egg yolks, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Crème Brûlée
Sous Vide Crème Brûlée cooks heavy cream, 5 egg yolks, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Flan (Crème Caramel)
Sous Vide Flan (Crème Caramel) cooks whole milk, 4 eggs, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Cheesecake
Sous Vide Cheesecake cooks cream cheese, sugar, 2 eggs at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Chocolate Lava Cake
Sous Vide Chocolate Lava Cake cooks dark chocolate, unsalted butter, 2 eggs at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Crème Brûlée
Sous Vide Crème Brûlée cooks heavy cream, 5 egg yolks, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Poached Pears
Sous Vide Poached Pears cooks 4 firm pears, red wine or white wine, sugar at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Cheesecake
Sous Vide Cheesecake cooks cream cheese, sugar, 2 eggs at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Bread Pudding
Sous Vide Bread Pudding cooks cubed day-old bread, milk, 3 eggs at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Chocolate Mousse
Sous Vide Chocolate Mousse cooks dark chocolate, 3 eggs, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Sticky Toffee Pudding
Sous Vide Sticky Toffee Pudding cooks chopped dates, boiling water, baking soda at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Flan (Crème Caramel)
Sous Vide Flan (Crème Caramel) cooks whole milk, 4 eggs, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Rice Pudding
Sous Vide Rice Pudding cooks arborio rice, whole milk, sugar at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 3 hours with only 15 minutes of hands-on prep.
Sous Vide Fruit Custard
Sous Vide Fruit Custard cooks whole milk, 4 egg yolks, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Side Dish
8 recipes
Sous Vide Cornish Game Hens
Sous Vide Cornish Game Hens cooks 2 cornish game hens, garlic, olive oil at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Stuffed Bell Peppers
Sous Vide Stuffed Bell Peppers cooks bell peppers, cooked quinoa or rice, mixed vegetables at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Ratatouille
Sous Vide Ratatouille cooks eggplant, 1 zucchini, 1 red bell pepper at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Portobello Mushrooms
Sous Vide Portobello Mushrooms cooks portobello mushroom caps, balsamic vinegar, olive oil at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Sweet Potato Cubes
Sous Vide Sweet Potato Cubes cooks sweet potatoes, olive oil, smoked paprika at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Asparagus with Lemon
Sous Vide Asparagus with Lemon cooks asparagus, olive oil, zest of 1 lemon at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Stuffed Zucchini Boats
Sous Vide Stuffed Zucchini Boats cooks zucchinis, cooked quinoa or rice, diced tomatoes at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Roasted Brussels Sprouts
Sous Vide Roasted Brussels Sprouts cooks brussels sprouts, olive oil, garlic powder at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.2 hours with only 15 minutes of hands-on prep.
