30 Awesome Sous Vide Recipes You Should Try at Least Once (2024)

Recently I wrote you aboutSous vide machines and how they transform your kitchen routine. In that post, I compared several brands. To complement that post, I am bringing you some delicious recipes to try with this new and intriguing kitchen tool. With recipes ranging from breakfast to dessert, you will realize that this machine always produces quality results.

30 Awesome Sous Vide Recipes You Should Try at Least Once (1)

Inspiring Sous Vide Recipes

1. Rosemary Garlic Mashed Potatoes

30 Awesome Sous Vide Recipes You Should Try at Least Once (2)

In my household, garlic mashed potatoes are just about the only kind of mashed potatoes we make.

But now, by using the machine means I can avoid the boiling time and infuse a stronger flavor than traditional methods.

Check it out for yourself over at Lick my Spoon.

2. Asparagus

30 Awesome Sous Vide Recipes You Should Try at Least Once (3)

Asparagus has recently hit the radar in our family and, to be honest, we haven’t figured out a way to get it as tender as we would like.

This recipe from Chef Robert Catherine may change everything!

3. Lamb Chops with Chimichurri Sauce

30 Awesome Sous Vide Recipes You Should Try at Least Once (4)

Lamb is an amazing piece of meat to me. It definitely looks undercooked when I see it.

Yet, this Sous Vide recipe makes it look tender and juicy. Check it out over at The Ravenous Couple.

4. Copycat Starbucks’ Egg Bites

30 Awesome Sous Vide Recipes You Should Try at Least Once (5)

Despite having never tried the Starbucks’ Sous Vide bites, this was the first recipe I made with my machine.

It was phenomenal! Soft and cheesy with a hint of smokiness from the bacon.

Try it for yourself over at Copy Kat Recipes.

5. Wine Poached Pears

30 Awesome Sous Vide Recipes You Should Try at Least Once (6)

This would be a perfect dessert to serve at a dinner party with guests.

Now that I think of it, this dessert would also be perfect for a quiet night in snuggled up under the blankets.

It’s the ultimate treat and can be found over at the Tasting Table.

6. Coconut Shrimp

30 Awesome Sous Vide Recipes You Should Try at Least Once (7)

I have some shrimp sitting in my freezer right now and am planning to make this in the morning.

We all need a taste of tropical paradise.

Check it out at Tender.

7. Chicken Marsala

30 Awesome Sous Vide Recipes You Should Try at Least Once (8)

Smiling, I get the feeling my students are going to want to make this dish.

They love mushrooms! Plus I can assemble it the night before and add the wine in the morning so it never crosses their hands or eyes.

Put it over a bed of egg noodles and we have a winner.

This winner can be found over at Amazing Food made Easy.

8. Creme Brûlée

30 Awesome Sous Vide Recipes You Should Try at Least Once (9)

One of my Christmas presents to myself was a blow torch.

The first thing I made with it was Creme Brûlée in the Sous vide machine.

It is fun to watch, though I recommend blowing for a few seconds less in order to get optimum crispness.

The recipe is found at Cook Every Night.

9. Sausage and Peppers

Another great recipe from Amazing Food Made Easy.

I am not a big fan of brats because of their high fat content. I will say, the Sous Vide machine made them a bit more edible.

Now I need to try them in an air fryer!

10. Yogurt

30 Awesome Sous Vide Recipes You Should Try at Least Once (11)

Yogurt is one of my favorite recipes to make at home. I prefer it over store bought.

My current recipe calls for the same amount of cook time, about fifteen hours.

It is the same with a Sous vide machine but there is no working in between.

Another recipe to try out this week. Thanks, Friday.com!

11. Onions

30 Awesome Sous Vide Recipes You Should Try at Least Once (12)

This recipe would win my family over. They adore grilled onions.

Less mess for me, I’m going to try them out over at Sip, Bite, Go.

12. French Fries

30 Awesome Sous Vide Recipes You Should Try at Least Once (13)

While a Sous vide machine is not necessary to get good french fries, they are important if you like them similar to smiley fries.

You know, soft and fluffy (similar to mashed potatoes) on the inside while crunchy and flavorful on the outside.

Try them out for yourself over at Food for Net.

13. Burgers

30 Awesome Sous Vide Recipes You Should Try at Least Once (14)

When I don’t use a Sous vide to make my burgers, I pretty well suck.

My struggle comes from the patties, I always make them too small.

Thinking they would shrink in the machine I made them too big the last time.

Now? I make the perfect juicy burgers every time!

Check it out over at Serious Eats.

14. Chicken Wings

30 Awesome Sous Vide Recipes You Should Try at Least Once (15)

Chicken Wings are a big deal in our house. The only problem? The little one and I don’t like spice, older one and daddy does.

Now we can have several types of chicken wings being flavored at one time. Plus they are going to be extra tender!

Check it out at Foodoo Kitchen.

15. Mexican Pots du Creme

30 Awesome Sous Vide Recipes You Should Try at Least Once (16)

If you’re looking for a sweet treat with a bit of a kick- this pots de creme is for you.

Fluffy pudding-like, this dessert is perfect.

The recipe can be found at Sous Vide Supreme.

16. Fried Chicken

30 Awesome Sous Vide Recipes You Should Try at Least Once (17)

Essentially, you’re cooking the chicken first and then coating your chicken once or twice depending on how crunchy you want it.

After that? Fry it for enough time to get the coating a beautiful golden brown.

Perfect in every way- inside and out.

Check it out over at Chef Steps.

17. Beef Bourguignon

Beef Bourguignon is one of the first recipes I made after I started teaching.

The entire hallway smelled appealing and it was equally as tasty.

Softening the meat and vegetables up in the hot tub like machine adds to the easiness.

See it over at Lick My Spoon.

18. Carrots

30 Awesome Sous Vide Recipes You Should Try at Least Once (19)

Coming up with a carrot recipe that is not too sweet but pleases the family can be difficult.

This recipe over at Medium makes it easier.

19. Venison

30 Awesome Sous Vide Recipes You Should Try at Least Once (20)

Remember my husband, whom I said likes it spicy?

When I was pregnant with our oldest, he would cook up spicy venison his grandfather gave him.

I, on the other hand, would get morning sickness.

Yet this venison seems perfect, with hints of coffee and hazelnut.

Check it out at Joy & Feast.

20. French Toast

30 Awesome Sous Vide Recipes You Should Try at Least Once (21)

If S’mores are my favorite side dish, French toast is easily my favorite breakfast dish.

What would make someone want to make this Sous vide style?

Same reason as the French fries- pillowy middle with a crunchy outside.

See for yourself at Food for Net.

21. Carnitas

30 Awesome Sous Vide Recipes You Should Try at Least Once (22)

Sur La Table, much like Williams-Sonoma, sells kitchen products.

They also have classes where you can learn to cook with the products.

This is a recipe from their site and it is amazing. If you love some good Texmex then this recipe is for you.

22. Sweet and Spicy Pork Belly

30 Awesome Sous Vide Recipes You Should Try at Least Once (23)

The first time I ever had pork belly my father-in-law remarked how much it tasted like it should be in a Chinese dish.

For this recipe, he gets his wish. This mix of pillowy softness combined with the crunchy outside and the sweetness of the sauce will make you want to add this to your Chinese dinner night!

The recipe can be found over at Bon Appétit.

23. Oreo Cheesecake

30 Awesome Sous Vide Recipes You Should Try at Least Once (24)

When I sent this cheesecake recipe to my sister she had the same reaction, “Yes!”

After all, who doesn’t love Oreos and cheesecake together?

Try it out over at Savoring the Good.

24. Cold Brewed Coffee

30 Awesome Sous Vide Recipes You Should Try at Least Once (25)

If you are a fan of the less acidic cold brewed coffee but hate the twenty-four-hour waiting time, use your Sous vide machine to solve the problem.

It only takes two hours to make delicious caffeine induced coffee. Plus you can make it in bulk, reducing your risk of running out!

The recipe comes from Bakers Biscuit.

25. Clotted Cream

30 Awesome Sous Vide Recipes You Should Try at Least Once (26)

Clotted Cream is popular for high tea in England.

These next few weeks my students and I will be doing some in-depth research about these teas and I’m looking forward to:

  • trying this recipe made by Savoring the Goodand
  • sharing all of the high tea information with you!

26. Cinnamon Spiced Apples

30 Awesome Sous Vide Recipes You Should Try at Least Once (27)

This warmed up Apple recipe, complete with a buttery cinnamon sugar filling would complete any dinner or even satisfy an after-school treat on a chilly afternoon.

Check it out at Anova Culinary.

27. Butter Garlic Steak

30 Awesome Sous Vide Recipes You Should Try at Least Once (28)

The steak is one of the main reasons I purchased the Sous Vide machine.

The goal of the machine is to give you a solid temperature from the surface to the center.

This would make it tasty all the way through.

Check out No. 2 Pencil‘s post to get their recipe.

28. Lobster

30 Awesome Sous Vide Recipes You Should Try at Least Once (29)

The lemon added to this lobster recipe makes it light and fluffy.

This is a very detailed post explaining everything about cooking lobster, but especially how perfectly a Sous vide machine cooks this delicate meat.

See for yourself at Serious Eats.

29. Pickling

30 Awesome Sous Vide Recipes You Should Try at Least Once (30)

If you want to infuse flavor quickly, then a Sous vide machine is the way to go.

You can do it with anything from pickling, to vanilla extract. Your mind is your only limitation.

See for yourself over at Chef Steps.

30. Bacon

30 Awesome Sous Vide Recipes You Should Try at Least Once (31)

I saved the best for last, as bacon is one of my favorite things to eat. I know I’m not alone.

This is another recipe where you get a soft inside and a crunchy outside. Plus, if worse comes to worse and you’re super in a rush you know that it is safe to eat directly out of the sous vide machine after letting it cook all night.

Check it out over at Serious Eats.

Was this article helpful?

Yes No

×

What went wrong?

This article contains incorrect information

This article does not have the information I am looking for

×

How can we improve it?

×

We appreciate your helpful feedback!

Your answer will be used to improve our content. The more feedback you give us, the better our pages can be.

Follow us on social media:

30 Awesome Sous Vide Recipes You Should Try at Least Once (2024)

FAQs

What should I try first with sous vide? ›

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! We like our steak medium rare and when using a sous vide, you ensure a perfectly even cook throughout the entire steak.

What are the disadvantages of sous vide cooking? ›

The main drawback of sous vide cooking is the need for specialized equipment, such as a sous vide machine (discover our professional sous vide machines). While this can be an investment, the results are well worth it, especially if you are looking for consistent and uniform results.

What should not be sous vide? ›

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

Is sous vide worth the hassle? ›

Sous vide is a great cooking method but it's a one trick pony. If you want to cook a piece of meat to an exact internal temperature, perfectly, sous vide is the best method. A long slow soak in a sous vide bath will transform a tough piece of meat into a hunk of tenderness as well, but that's all sous vide is good for.

Can you use Ziploc bags for sous vide? ›

Ziploc brand bags, specifically those labeled as "Freezer Bags," are widely recognized as safe for sous-vide cooking. These bags are made from polyethylene with a low melting point, ensuring they can withstand the temperatures typically used in sous-vide without melting or leaching chemicals into the food.

Do I need to sear immediately after sous vide? ›

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

What is the best thing to sous vide? ›

The Best Foods To Cook Sous Vide
  • Tougher Cuts of Meat. What's important to remember here is that a 'tougher' or 'cheaper' cut of meat, doesn't necessarily mean a 'worse' cut. ...
  • Eggs. Eggs are one of the most popular foods to cook sous-vide for a couple of reasons. ...
  • Pork. ...
  • Lamb. ...
  • Carrots. ...
  • Filleted Fish. ...
  • Liver. ...
  • Fillet Steak.

Does bacteria grow in sous vide? ›

A: Sous Vide Cooking Process

With improper food handling, some of the most dangerous bacteria can grow, such as salmonella and botulism. Safe food handling and hygiene standards should always be maintained. Food cooked at low temperatures for extended periods of time can cause bacteria to multiply rapidly.

Can you overcook steak in sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Can I use tap water for sous vide? ›

Fill your sous vide water bath with hot tap water.

What bacteria is in sous vide? ›

Oxidative rancidity and aerobic spoilage are reduced in sous-vide, and there is a reduced risk from aerobic pathogens, such as L. monocytogenes and Salmonella typhimurium, which can extend storage life; however, C. botulinum is a potential hazard.

What is the danger zone for sous vide? ›

Because of the relatively low temperatures used in sous vide, one major consideration is the Danger Zone. The 'Danger Zone' is a range of temperatures where bacteria particularly thrive and multiply. It's generally defined as 40F to 140 F, or 4.4C to 60C .

Do high end chefs use sous vide? ›

When you're working in a professional kitchen, there's no room for error, and things have to be done exactly by the book. This is where sous vide really comes into its own, allowing chefs an unparalleled level of control over their dishes.

What does sous vide mean in English? ›

At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.

Does meat get more tender the longer you sous vide? ›

Benefits of Sous Vide Steak

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.

What are the best foods to sous vide? ›

The Best Foods To Cook Sous Vide
  • Eggs. ...
  • Pork. ...
  • Lamb. ...
  • Carrots. ...
  • Filleted Fish. ...
  • Liver. ...
  • Fillet Steak. ...
  • Hollandaise. Hollandaise is notoriously tricky to get right, and while some chefs claim that sous vide makes it fool-proof, this isn't the case.

Is it better to sear before or after sous vide? ›

When to Sear After Sous Vide. If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

Do you start sous vide with hot or cold water? ›

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly. Try a square vessel. Square is a much more space efficient shape than a circle. So with a square container, you'll have an easier time fitting both the circulator and the food.

Top Articles
Latest Posts
Article information

Author: Velia Krajcik

Last Updated:

Views: 6608

Rating: 4.3 / 5 (74 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Velia Krajcik

Birthday: 1996-07-27

Address: 520 Balistreri Mount, South Armand, OR 60528

Phone: +466880739437

Job: Future Retail Associate

Hobby: Polo, Scouting, Worldbuilding, Cosplaying, Photography, Rowing, Nordic skating

Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.