25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What is the first thing I should make in my sous vide? ›

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

For steaks 1-inch or less, initial cooking time can be shortened to 30 minutes. Steaks cooked under 130°F (57°C) should not be cooked longer than 2 1/2 hours at a time for food safety reasons.

Stay Out of the Danger Zone

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

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

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes.

What is the warning about sous vide? ›

If there is only one thing to remember about cooking in general, and sous vide cooking specifically, it's to not have your food between 40°F (4.4°C) and 130°F (54.4°C) for more than a few hours.

Risks. Sous vide products are exposed to the same risks as other foods during preparation, cooking, cooling and reheating. Risks that could lead to food poisoning include: food held in the temperature danger zone (5°C–60°C) for long periods could allow harmful bacteria to grow.

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

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.