Hey foodie! You feeling fancy? Hot water is the way to cook with this haute French culinary method called sous vide. This technique involves preparing your food in a vacuum sealed bag immersed in water – guaranteeing evenly cooked meat and veggies every time. Sure, it takes longer than traditional cooking methods, but for these juicy results, it’s worth it. Read on for three sous vide recipes you can try at home!

 

1. Sous-Vide Steak

 

First on our list of sous vide recipes is sous vide steak, which turns out more consistently cooked every time. Try the recipe below!

 

Ingredients

 

1 1/2 to 2-inch thick rib eye

Kosher salt to taste

Pepper to taste

4 sprigs thyme

¼ stick of non-salted butter

2 garlic cloves

Directions

 

Generously cover both sides of steak in kosher salt and fresh ground black pepper.

 

Spread 2 cloves of crushed garlic onto steak.

 

Place steak in sous-vide bag.

 

Add 4 sprigs of thyme to steak in sous-vide bag.

 

Seal and pump air out of sous-vide bag.

 

Set sous vide machine to 130 degrees and cook steak for 1 1/2 to 2 hours.

 

Take steak out of bag and pat-dry.

 

Heat cast iron skillet or pan on high, add 1/4 stick non-salted butter.

 

Place steak on pan and flip every 15 to 30 seconds until char and crust forms.

 

Remove from pan and serve immediately

 

2. Sous Vide Chicken

 

Ready for our second of sous vide recipes? Cooking chicken with the sous vide method ensures its juiciness. Try the recipe below!

 

Ingredients

 

Chicken breast, skin on

Salt to taste

Pepper to taste

4 lemon wheels

4 sprigs rosemary

1 tbsp vegetable oil

 

Directions

 

Generously season chicken breast with salt and pepper.

 

Carefully place chicken breast in sous-vide bag. Be careful not to get chicken juices on the edges or outside of the bag to prevent contamination.

 

Add 4 lemon wheels and 4 sprigs of rosemary to bag.

 

Seal bag and pump out air.

 

Set sous vide machine to 150 degrees, place bagged chicken in pot, then cook for 1 1/2 to 2 hours.

 

Remove chicken from bag and pat dry.

 

Set cast iron skillet or pan on high heat. Add 1 tbsp vegetable oil. Serve immediately.

 

3. Sous Vide Recipes: Salmon

 

Last on our list of sous vide recipes is salmon! Cooking fish sous vide will ensure it’s never over-cooked, while maintaining a briny, juicy flavor.

 

Ingredients

 

4 salmon fillets, 6 oz.

Kosher salt to taste

2 tbsp. extra-virgin olive oil

4 sprigs shallots

 

Directions

 

De-bone salmon fillets, then half them.

 

Generously cover in kosher salt, then place fillets in sous-vide bags.

 

Add shallots, seal and pump air out of bags, then place in sous-vide machine.

 

Set sous-vide machine to 115 degrees, cooking for 2 hours.

 

Remove fish from bag and peel off skin.

 

Heat cast iron skillet or pan on medium high heat, adding 2 tbsp. extra virgin olive oil.

 

Sear each side until brown and crispy, then serve immediately.

 

If you’re looking for sous vide recipes, now you know of three you can try at home!

 

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