Sous Vide Cookbook for Beginners
By Paul D. Brown · For Home cooks new to sous vide who want foolproof, restaurant-quality results
Never overcook a steak again! Discover the magic of precision water-bath cooking with 150 easy, foolproof recipes. Paul D. Brown explains immersion circulators, vacuum sealing, and perfect time-temperature charts for restaurant-quality gourmet dinners at home.
Breakfast
16 recipes
Sous Vide Poached Eggs
Sous Vide Poached Eggs cooks eggs 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 Bacon
Sous Vide Bacon cooks bacon at 154°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 French Toast
Sous Vide French Toast cooks thick bread, 3 eggs, milk 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 Breakfast Sausages
Sous Vide Breakfast Sausages cooks 8 breakfast sausages 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 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.
Sous Vide Oatmeal
Sous Vide Oatmeal cooks rolled oats, milk or water, 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Pancakes
Sous Vide Pancakes cooks all-purpose flour, sugar, baking powder 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 potatoes, onion, salt and 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 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Breakfast Burrito
Sous Vide Breakfast Burrito cooks tortillas, 6 eggs, cooked breakfast sausage or bacon 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 hours with only 15 minutes of hands-on prep.
Sous Vide Breakfast Potatoes
Sous Vide Breakfast Potatoes cooks baby 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 Granola
Sous Vide Granola cooks rolled oats, chopped nuts, honey or maple syrup 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 Breakfast Quiche
Sous Vide Breakfast Quiche cooks 4 eggs, milk or cream, 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 2 hours with only 15 minutes of hands-on prep.
Sous Vide Millet Porridge
Sous Vide Millet Porridge cooks millet, milk or water, honey or maple syrup 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 Oatmeal with Fruit
Sous Vide Oatmeal with Fruit cooks rolled oats, milk or water, honey or maple syrup 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 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 hours with only 15 minutes of hands-on prep.
Sous Vide Bacon-Wrapped Asparagus
Sous Vide Bacon-Wrapped Asparagus cooks 12 asparagus spears, bacon, salt and pepper 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.
Main Course
56 recipes
Sous Vide Avocado Toast
Sous Vide Avocado Toast cooks 1 ripe avocado, lemon juice, salt and pepper in a temperature-controlled water bath 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 Smoked Salmon Bagel
Sous Vide Smoked Salmon Bagel cooks 2 bagels, smoked salmon, 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 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Chickpea Curry
Sous Vide Chickpea Curry cooks chickpeas, 1 onion, 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 1.8 hours with only 15 minutes of hands-on prep.
Sous Vide Barley Risotto
Sous Vide Barley Risotto cooks pearl barley, vegetable broth, white wine 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 Red Lentil Dal
Sous Vide Red Lentil Dal cooks red lentils, 1 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Chickpea Patties
Sous Vide Chickpea Patties cooks chickpeas, onion, 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 2 hours with only 15 minutes of hands-on prep.
Sous Vide Chicken Breast
Sous Vide Chicken Breast cooks 2 boneless, olive oil, salt and pepper 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 Chicken Thighs
Sous Vide Chicken Thighs cooks 4 bone-in, garlic, 2 sprigs of fresh rosemary or thyme 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 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 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 Duck Legs
Sous Vide Duck Legs 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 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 Quail
Sous Vide Quail 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 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 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 Poussin
Sous Vide Poussin 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 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Smoked Salmon Canapés
Sous Vide Smoked Salmon Canapés cooks smoked salmon, 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 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Duck Liver Pâté
Sous Vide Duck Liver Pâté cooks duck livers, unsalted butter, onion 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 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 hours with only 15 minutes of hands-on prep.
Sous Vide Lamb Chops
Sous Vide Lamb Chops cooks 4 lamb chops, garlic, 2 sprigs fresh 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Beef Short Ribs
Sous Vide Beef Short Ribs cooks beef short ribs, salt and pepper, 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 48 hours with only 15 minutes of hands-on prep.
Sous Vide Pulled Pork
Sous Vide Pulled Pork cooks pork shoulder, brown sugar, smoked paprika 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 Lamb Shank
Sous Vide Lamb Shank cooks 2 lamb shanks, garlic, 2 sprigs fresh rosemary 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 Beef Brisket
Sous Vide Beef 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 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 Lamb Shoulder
Sous Vide Lamb Shoulder cooks lamb shoulder, garlic, fresh rosemary 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 pepper, 2 sprigs fresh thyme or 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Pork Spare Ribs
Sous Vide Pork Spare Ribs cooks pork spare ribs, brown sugar, smoked paprika 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 Lamb Rack
Sous Vide Lamb Rack cooks 1 lamb rack, olive oil, 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 2 hours with only 15 minutes of hands-on prep.
Sous Vide Beef Chuck Roast
Sous Vide Beef Chuck Roast cooks beef chuck roast, olive oil, garlic 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 36 hours with only 15 minutes of hands-on prep.
Sous Vide Pork Loin Roast
Sous Vide Pork Loin Roast cooks pork loin roast, 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 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 Spinach
Sous Vide Spinach cooks fresh spinach, olive oil or butter, salt and 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 30 minutes with only 15 minutes of hands-on prep.
Sous Vide Mixed Greens with Vinaigrette
Sous Vide Mixed Greens with Vinaigrette cooks mixed salad greens, cherry tomatoes, cucumber 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 25 minutes with only 15 minutes of hands-on prep.
Sous Vide Macaroni and Cheese
Sous Vide Macaroni and Cheese cooks elbow macaroni, whole milk, shredded sharp cheddar 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Spaghetti Carbonara
Sous Vide Spaghetti Carbonara cooks spaghetti, pancetta or bacon, 2 eggs 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 Fettuccine Alfredo
Sous Vide Fettuccine Alfredo cooks fettuccine, heavy cream, grated parmesan 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 hours with only 15 minutes of hands-on prep.
Sous Vide Baked Ziti
Sous Vide Baked Ziti cooks ziti or penne pasta, marinara sauce, ricotta 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 2 hours with only 15 minutes of hands-on prep.
Sous Vide Penne Arrabbiata
Sous Vide Penne Arrabbiata cooks penne pasta, tomato sauce, 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 1 hours with only 15 minutes of hands-on prep.
Sous Vide Mushroom Stroganoff
Sous Vide Mushroom Stroganoff cooks mushrooms, 1 onion, 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Spinach and Ricotta Stuffed Shells
Sous Vide Spinach and Ricotta Stuffed Shells cooks 20 jumbo pasta shells, ricotta cheese, cooked spinach 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 2 hours with only 15 minutes of hands-on prep.
Sous Vide Seafood Pasta
Sous Vide Seafood Pasta cooks linguine or spaghetti, mixed seafood, 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 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Meatball Pasta
Sous Vide Meatball Pasta cooks spaghetti or penne, meatballs, marinara sauce 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 Creamy Tomato Pasta
Sous Vide Creamy Tomato Pasta cooks pasta, tomato sauce, heavy cream 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 Lemon Herb Linguine
Sous Vide Lemon Herb Linguine cooks linguine, olive oil, fresh lemon juice 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 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 cheese, 3 eggs, sugar 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 3 hours with only 15 minutes of hands-on prep.
Dessert
12 recipes
Sous Vide Cinnamon Rolls
Sous Vide Cinnamon Rolls cooks 1 batch of cinnamon roll dough, brown 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 3 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 Crème Brûlée
Sous Vide Crème Brûlée cooks 4 egg yolks, heavy cream, granulated 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 Chocolate Lava Cake
Sous Vide Chocolate Lava Cake cooks dark chocolate, butter, 2 eggs 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 Poached Pears
Sous Vide Poached Pears cooks 4 ripe 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 1.5 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 2 hours with only 15 minutes of hands-on prep.
Sous Vide Bread Pudding
Sous Vide Bread Pudding cooks cubed day-old bread, milk, heavy cream 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 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 Sticky Toffee Pudding
Sous Vide Sticky Toffee Pudding cooks chopped dates, baking soda, all-purpose flour 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
Sous Vide Flan cooks 4 eggs, sweetened condensed milk, evaporated milk 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 4 egg yolks, sugar, whole milk 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.
Salad
16 recipes
Sous Vide Quinoa Salad
Sous Vide Quinoa Salad cooks quinoa, water or vegetable broth, cherry 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Farro Salad
Sous Vide Farro Salad cooks farro, vegetable broth, cherry tomatoes 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 Beet and Goat Cheese Salad
Sous Vide Beet and Goat Cheese Salad cooks beets, goat cheese, mixed salad greens 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 Asparagus and Pea Salad
Sous Vide Asparagus and Pea Salad cooks 1 bunch asparagus, fresh or frozen peas, 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 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Carrot and Fennel Salad
Sous Vide Carrot and Fennel Salad cooks carrots, 1 bulb fennel, 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 hours with only 15 minutes of hands-on prep.
Sous Vide Warm Potato Salad
Sous Vide Warm Potato Salad cooks baby potatoes, olive oil, dijon mustard 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 Roasted Tomato Salad
Sous Vide Roasted Tomato Salad cooks cherry tomatoes, olive oil, dried oregano 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 Zucchini Ribbon Salad
Sous Vide Zucchini Ribbon Salad cooks zucchinis, olive oil, 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 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Grilled Peach Salad
Sous Vide Grilled Peach Salad cooks 4 ripe peaches, honey, 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 hours with only 15 minutes of hands-on prep.
Sous Vide Brussels Sprouts and Apple Salad
Sous Vide Brussels Sprouts and Apple Salad cooks brussels sprouts, apple, 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 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Cucumber and Dill Salad
Sous Vide Cucumber and Dill Salad cooks 2 cucumbers, fresh dill, sour cream or greek yogurt 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 25 minutes with only 15 minutes of hands-on prep.
Sous Vide Sweet Corn Salad
Sous Vide Sweet Corn Salad cooks 4 ears sweet corn, 1 red bell pepper, red 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 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Fennel and Orange Salad
Sous Vide Fennel and Orange Salad cooks 1 bulb fennel, 2 oranges, 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 hours with only 15 minutes of hands-on prep.
Sous Vide Lentil and Herb Salad
Sous Vide Lentil and Herb Salad cooks green lentils, vegetable broth, fresh parsley 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 Cauliflower and Tahini Salad
Sous Vide Cauliflower and Tahini Salad cooks cauliflower, olive oil, salt and 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Watermelon and Mint Salad
Sous Vide Watermelon and Mint Salad cooks watermelon, fresh mint, lime juice 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.
Soup
2 recipes
Sous Vide Lentil Stew
Sous Vide Lentil Stew cooks green or brown lentils, 2 carrots, 1 onion 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 Black Bean Chili
Sous Vide Black Bean Chili cooks cooked black beans, 1 onion, 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 3 hours with only 15 minutes of hands-on prep.
Side Dish
18 recipes
Sous Vide Brown Rice Pilaf
Sous Vide Brown Rice Pilaf cooks brown rice, vegetable broth, onion 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 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Wild Rice Medley
Sous Vide Wild Rice Medley cooks wild rice blend, vegetable broth, onion 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 2.5 hours with only 15 minutes of hands-on prep.
Sous Vide Baked Beans
Sous Vide Baked Beans cooks dried navy beans, 1 onion, 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 6 hours with only 15 minutes of hands-on prep.
Sous Vide Cornbread
Sous Vide Cornbread cooks cornmeal, all-purpose flour, sugar 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 Couscous with Vegetables
Sous Vide Couscous with Vegetables cooks couscous, vegetable broth, diced zucchini 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 Cornish Game Hen
Sous Vide Cornish Game Hen 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 Cheese-Stuffed Peppers
Sous Vide Cheese-Stuffed Peppers cooks 12 mini sweet peppers, cream cheese, shredded mozzarella 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 Asparagus
Sous Vide Asparagus cooks 1 bunch asparagus, olive oil, salt and 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 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Brussels Sprouts
Sous Vide Brussels Sprouts cooks brussels sprouts, olive oil, 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 Green Beans with Garlic
Sous Vide Green Beans with Garlic cooks green beans, garlic, 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 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Sweet Corn on the Cob
Sous Vide Sweet Corn on the Cob cooks 4 ears sweet corn, butter, salt and 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 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Mashed Potatoes
Sous Vide Mashed Potatoes cooks potatoes, milk or cream, 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 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Roasted Beets
Sous Vide Roasted Beets cooks beets, olive oil, salt and 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 Zucchini Ribbons
Sous Vide Zucchini Ribbons cooks zucchinis, olive oil, salt and 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 35 minutes 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 Mushrooms with Thyme
Sous Vide Mushrooms with Thyme cooks mixed mushrooms, butter, 2 sprigs fresh thyme 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 Broccoli with Lemon
Sous Vide Broccoli with Lemon cooks broccoli florets, olive oil, salt and 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 35 minutes with only 15 minutes of hands-on prep.
Sous Vide Baby Potatoes
Sous Vide Baby Potatoes cooks baby potatoes, olive oil, rosemary 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 hours with only 15 minutes of hands-on prep.
Appetizer
11 recipes
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.
Sous Vide Stuffed Mushrooms
Sous Vide Stuffed Mushrooms cooks mushroom caps, 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 2 hours with only 15 minutes of hands-on prep.
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 Mini Meatballs
Sous Vide Mini Meatballs cooks ground beef or mixed meat, 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.
Sous Vide Caprese Skewers
Sous Vide Caprese Skewers cooks 20 cherry tomatoes, mozzarella balls, fresh basil leaves 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 45 minutes 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 10 hours with only 15 minutes of hands-on prep.
Sous Vide Beet and Goat Cheese Bites
Sous Vide Beet and Goat Cheese 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 2 hours with only 15 minutes of hands-on prep.
Sous Vide Jalapeño Poppers
Sous Vide Jalapeño Poppers cooks 12 jalapeños, cream cheese, shredded cheddar 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 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Garlic Parmesan Wings
Sous Vide Garlic Parmesan Wings cooks 12 chicken wings, butter, garlic 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 Lamb Meatballs
Sous Vide Lamb Meatballs cooks ground lamb, 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 1.5 hours with only 15 minutes of hands-on prep.
Drink
5 recipes
Sous Vide Shrimp Cocktail
Sous Vide Shrimp Cocktail cooks shrimp, olive oil, 1 lemon 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 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Ribeye Steak
Sous Vide Ribeye Steak cooks 2 ribeye steaks, salt and freshly ground black pepper, 2 sprigs of fresh rosemary or thyme 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 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.
Sous Vide Cauliflower Steak
Sous Vide Cauliflower Steak cooks cauliflower, 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 hours with only 15 minutes of hands-on prep.
Sauce
13 recipes
Sous Vide Meatballs with Dipping Sauce
Sous Vide Meatballs with Dipping Sauce cooks ground beef or mixed meat, 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.
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 Carrots with Honey Glaze
Sous Vide Carrots with Honey Glaze cooks carrots, honey, 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 Butternut Squash
Sous Vide Butternut Squash cooks butternut squash, olive oil, salt and 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 1.2 hours with only 15 minutes of hands-on prep.
Sous Vide Pesto Pasta
Sous Vide Pesto Pasta cooks pasta, prepared basil pesto, grated parmesan 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 hours with only 15 minutes of hands-on prep.
Sous Vide Ravioli with Sage Butter
Sous Vide Ravioli with Sage Butter cooks ravioli, unsalted butter, sage leaves 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 Garlic Butter Pasta
Sous Vide Garlic Butter Pasta cooks spaghetti, unsalted butter, 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 1 hours with only 15 minutes of hands-on prep.
Sous Vide Lemon Curd
Sous Vide Lemon Curd cooks eggs, 3 egg yolks, sugar 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 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Apple Compote
Sous Vide Apple Compote cooks 4 apples, brown 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 hours with only 15 minutes of hands-on prep.
Sous Vide Caramel Sauce
Sous Vide Caramel Sauce cooks sugar, butter, heavy cream 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 hours with only 15 minutes of hands-on prep.
