Perform a general search for "recipes" on the Internet and you are more than likely be inundated with many recipes using sous vide—a cooking technique that is rapidly changing the way Americans prepare and serve food both at home and in the restaurant kitchen.
A style that was originating in Europe about 30 years ago, the control over heat offered by sous vide provides nutritional benefits not found in other, more traditional, cooking techniques. Thanks to this control, sous vide retains the vitamins, minerals and natural flavors of meats and vegetables that other cooking methods tend to deplete.
Just sample a few of these sous vide recipes, and you’ll see what we mean.
Getting the Perfect Sous Vide Salmon
Salmon needs cooked sous vide style only about 15 to 20 minutes, which makes keeping the temperature constant easier to do if you don't have special sous vide equipment. The recommended temperature for cooking salmon this way is between 113 and 122F.
Initially, you want to flavor the salmon fillets by rubbing seasonings on the fish and then placing them in a pouch. You can use any type of seasoning you wish--olive oil, pepper, salt, grated lime or lemon peel, etc. For barbeque-style sous vide salmon, rub olive oil, minced fresh dill, sweet/spicy mustard and garlic powder on fillets.
Preheat the water to an appropriate temperature and place your salmon bag into the water. Serve it right out of the pouch, sear the fillets to enhance the texture or add your choice of sauces for the ultimate salmon dish.
The Most Tender Beef Fillets
Sous vide gets you the same perfectly pink, melt-in-your-mouth tender beef every time—and they’re not hard to make.
Start with a simple seasoning of ground black pepper and kosher salt, just to taste, and then seal the beef fillets in your cooking bag. The target temperature for beef in most sous vides recipes is around 137 or 138F. So, bring your water bath up to this temperature and cook for about 60 minutes— or to your preferred doneness. Just keep in mind that beef should be held at this temperature for no more than 90 minutes.
Once the meat is cooked through, heat up the butter or olive oil in a skillet and searing your fillets in the hot pan to get that added texture and flavor.
Herb-scented Chicken Breasts
To make this recipe you will need:
- 2 boneless, skin-on chicken breasts
- 3 tablespoons of butter
- 2 chopped sprigs of thyme and/or rosemary
- 1 clove peeled garlic
- Salt and pepper (to taste)
Heat your water to cooking temp— 146F. Seal chicken in cooking bags and place in the water. Cook for 60 minutes for medium or 120 minutes for well done.
Just before the chicken is done, prepare the herbed butter. Once the chicken is cooked, carefully remove from the bags and pat dry. Transfer, skin side up, to an oven-save pan.
Brush the skin with your herbed butter and broil until a crispy golden brown—about 6 minutes.
Hot German Potato Salad
A tasty sous vide side for any of your entrees. To make Hot German Potato Salad, you'll need:
- Two pounds of cubed red potatoes
- Six slices of diced bacon
- One small, diced onion
- 1/4 cup of white vinegar
- Two tablespoons of sugar
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dry mustard
- One handful of chopped parsley leaves
Preheat your sous vide equipment to 182F, place potatoes in a cooking pouch and vacuum seal the pouch. Potatoes will be tender after cooking about 45 minutes.
Cook bacon in a skillet and use the grease to saute onions. Using vinegar, deglaze the bacon skillet, whisk in seasonings and sugar and then pour this dressing over potatoes. Add bacon, parsley and toss.
Okra with Lemon Yogurt Sauce
Okra fans can take delight in knowing there are many sous vide recipes available online for okra and other green vegetables:
- 12 ounces of fresh okra (remove tops first)
- a pinch of sea salt
- virgin olive oil
- cracked black pepper
- a dash of cayenne pepper
Heat your cooking water to 180F and place your okra in the cooking bag with the seasoning, toss to coat, then seal the bag and cook for 15 minutes.
Remove from water immediately and submerge in an ice bath for 10 minutes to stop the cooking process. Prepare the yogurt sauce while the okra is chilling (you can find directions here).
Once the okra is done chilling, remove from the pouch and pat dry. Heat olive oil in a skillet over medium-high heat. Cook okra until browned (about 1 minute each side).
Serve with the yogurt sauce.