25 Sous Vide Recipes to Try ASAP (2024)

FAQs

What is the best thing to sous vide for beginners? ›

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.

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

For example; in a 10 to 15-liter bath, you should be able to accommodate 15-20, 6-ounce portions. For at 20 to 30-liter bath, you can accommodate 30 to 40 6-ounce portions.

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.

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.

He doesn't seem to be an especially outspoken proponent of sous vide cooking, possibly due to a long-ago scandal where patrons of his restaurants felt cheated when they found out that their meals had been prepared in advance and heated up via this "boil in a bag" technique, but he does have a pretty dramatic method for ...

Fill your sous vide water bath with hot tap water.

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

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 .

These risks include the potential for survival and growth of bacteria that can grow under the anaerobic (absence of oxygen) conditions created by the vacuum packaging, e.g. Clostridium botulinum. Remember, some foods may not be suitable for sous vide cooking.

What are the side effects of sous vide cooking? ›

Is Sous Vide Cooking Safe? If you follow good food safety practices, sous vide risks are low. But because harmful bacteria that cause spoilage and food-borne illnesses can be found in raw foods, they must be cooked to certain temperatures and for adequate time to kill the bacteria.

For optimal outcomes, we recommend the following rules of thumb: Don't hold foods longer at cooking temperature for double of their minimum cooking time (see Typhur Sous Vide Station guide for time and temperature). Keep the total cooking duration (including the hold time) under 72 hours.

Simply put multiple pieces of meat into your vacuum pouches, and fill up your sous vide water bath or container as much as you want, as long as you leave plenty of room for the water to circulate.

Sous vide temperatures are safe for extended periods of time, but they are low enough that a steak cannot actually overcook. When you are on the last step of the process, you may have seven or eight steaks in the bath simultaneously–which by now will be full to the brim.

Put the steak, with marinade or dry rub of your choice, in a bag and seal. Add it to a sous vide water bath set to 54°C. If the steak is 2cm tall, leave it in the bath for 1 hour (add 50 minutes for every additional cm). Remove from bag, pat dry and sear in a very hot pan for 1 minute on each side until golden-brown.

Most beef cuts can be cooked sous vide, including larger, tougher cuts such as Short Ribs or Chuck Roast, but rich, well-marbled cuts such as Strip Steak also really benefit from this preparation.