Notably, bone-in pork chops require gentle treatment when cooked sous vide, so it’s essential to handle them carefully. To begin, prepare a dry rub consisting of nutmeg, garlic powder, Cajun seasoning, salt, and pepper, then seal the pork chops in a vacuum bag to cook at 140°F (60°C) for two hours. Once cooked, remove the pork chops from the bag and sear them in a skillet over medium-high heat with sliced apples and rosemary.
After a brief cooking time, allow the pork chops to rest before serving with the apples and rosemary as a topping, making for a delicious and well-rounded dish.
Perfect Pan-Seared Scallops Made Easy
You can avoid the pan-frying difficulties associated with cooking scallops by using a sous vide method instead. To do this, season the batch of scallops and apply olive oil to them in a Ziploc bag, then seal it tightly before cooking at 123°F (51°C) for exactly 30 minutes. Once cooked, remove the bag from the water bath and let it chill to room temperature.
After that, pat dry the scallops with some paper towels to remove excess moisture and then sear them in a skillet over medium-high heat using oil and butter. Continue frying until you achieve a golden-brown crust on each scallop, then carefully remove them to a plate and cook off any remaining oil and butter by adding lemon juice to the pan. Toss the scallops gently with this sauce before serving.
Moist Sous Vide Chicken Breasts Recipe
Often overlooked as a simple way to achieve tender and juicy chicken, using a sous vide machine can produce perfectly moist chicken breasts with minimal effort. To prepare, set the water temperature to 145°F (63°C) and carefully place the seasoned chicken breasts along with lemon slices and your favorite fresh herbs into a Ziploc bag for vacuum sealing. Once sealed, allow the chicken to cook for anywhere from an hour to four hours before removing it from the water bath.
After cooking, pat dry the chicken with paper towels to remove excess moisture, then generously season once more with additional herbs or spices if desired. Finally, sear the chicken breasts in a hot skillet coated with oil and butter until golden brown, and serve immediately for a deliciously tender and flavorful meal.
Easy Sous Vide Cheesy Egg Bites
Prepare to elevate your breakfast game with Cheesy Egg Bites, a perfect example of how sous vide cooking can make meal prep a breeze. To start, preheat the water bath to 172°F (78°C), ensuring you have a stable temperature for even cooking. Meanwhile, grease some mason jars to prevent sticking and add a layer of shredded cheese to create a rich flavor base.
Next, whisk together eggs and milk in a separate container before carefully pouring them over the cheese in each jar, leaving about three-quarters full to allow for expansion during cooking. Don’t forget to add your desired seasonings on top before screwing on the lids tightly. After about an hour of cooking, remove the jars from the water bath and let them cool completely before serving.
Easy Pesto Chicken in Sous Vide
Unlock the simplicity of making Pesto Chicken with just five essential ingredients. To begin, place the chicken breasts in a vacuum bag, then squeeze a generous amount of fresh lemon juice over them, sprinkling salt on top to add depth and balance out the flavors. Next, coat the chicken evenly with basil pesto, ensuring every piece is generously coated for maximum flavor impact.
Once you’ve prepared your ingredients, set your sous vide machine to 149°F (65°C), where it will cook for a precise 45 minutes. After this exacting cooking time has elapsed, carefully remove the bag from the water bath and sear the chicken in a hot skillet until browned on both sides. Finally, allow the cooked chicken to rest before serving with the remaining pesto sauce, which you can reserve for an added burst of flavor.
Fall-Apart Brisket with Perfect Smoky Flavor
Perfectly cooking tender and juicy brisket requires a bit more finesse than using a slow cooker, but the results are well worth the extra effort. Particularly when it comes to meat that falls apart easily, a sous vide machine is the ideal choice. To begin, apply a generous coating of a custom meat rub made from pink salt, Kosher salt, and pepper.
Next, place the brisket into a vacuum bag along with some liquid smoke, seal the bag tightly, and cook at a precise temperature of 155°F (68°C) for anywhere between 24 to 36 hours. After the cooking time has elapsed, carefully remove the brisket from the sous vide bath and transfer it to an ice bath to cool down completely. Once cooled, pat the meat dry with paper towels to remove excess moisture and re-season with additional meat rub.
For a truly authentic flavor experience, finish off the brisket by placing it on a smoker preheated to 225°F (107°C) for a further three hours.
Minty Cheesecake Bites in Sous Vide Jars
Taking inspiration from classic desserts, this Grasshopper Cheesecake recipe combines rich flavors and refreshing twists. To create a decadent base layer, mix crushed chocolate graham crackers with melted butter for a crunchy texture. Next, combine softened cream cheese and granulated sugar in a separate bowl before beating in eggs, mint extract, and a few drops of green food coloring to achieve the signature hue.
Once the mixture is smooth, pour it over the crust and seal the jars tightly (don’t forget to check out our collection of Big Green Egg recipes for more ideas). After an hour of cooking at 176°F (80°C), allow the cheesecakes to cool in the refrigerator before topping them with a velvety ganache made from warmed cream and chocolate chips. With its perfect balance of flavors, this treat is sure to impress even the most discerning palate.
Sous Vide Garlic Chicken Thighs with Honey Glaze
Knowing that sous vide machines can be used for more than just cooking steaks, you can create a mouth-watering and flavorful chicken dish with ease. To begin, preheat your sous vide machine to 165°F (74°C), which is the perfect temperature for tenderizing chicken without overcooking it. Next, season the chicken with salt and pepper, ensuring that every piece is coated evenly. Then, place the chicken in a single layer in a sous vide bag, seal it tightly, and let the magic happen.
Spice Rubbed Pork Shoulder Recipe
While choosing a cooking method for Pulled Pork Shoulder, it’s worth noting that both slow cookers and sous vide machines can produce equally delicious results. To prepare the pork shoulder, apply a spice rub consisting of paprika, Kosher salt, dark brown sugar, mustard seeds, black pepper, garlic powder, oregano, coriander seeds, and red pepper flakes to create a flavorful profile.
Next, place the pork shoulder in a vacuum bag and cook at 165°F (74°C) for between 18 and 24 hours, allowing the meat to tenderize slowly. After cooking, pat dry the shoulder and finish it in the oven at 300°F (149°C) with additional spice mix for around one and a half hours, adding more flavor and texture. You can also use the cooking juices as a glaze by mixing them with barbecue sauce.
Once cooked, leave the shoulder to rest on a chopping board before shredding, seasoning, and serving with barbecue sauce.
Sous Vide Chicken Caprese Delight
Savoring the simplicity of sous vide cooking, it’s no wonder why Chicken Caprese has become a popular dish for home cooks. To replicate this mouth-watering recipe, start by preparing the marinade. Place the chicken breasts in vacuum bags along with whisked salt, pepper, garlic powder, onion powder, dried basil, dried oregano, olive oil, and balsamic vinegar, as well as three fresh basil leaves. Seal the bags and cook at 170°F (77°C) for two hours while you prepare the topping.
Meanwhile, combine diced tomatoes, salt, olive oil, pepper, garlic, basil, and mozzarella cheese in a bowl to create the perfect accompaniment to the cooked chicken. Finally, drizzle the finished dish with a little extra balsamic vinegar and serve hot.
Perfect Sous Vide Meat Loaf Recipe
Just as sous vide machines have revolutionized the way we cook meats, they can also be used to create a remarkably moist Meatloaf. The key lies in precision temperature control, which is achieved by setting the water bath to 153°F (67°C). To begin, combine some breadcrumbs with milk and allow them to soak, creating a paste that will help retain moisture within the meatloaf.
Meanwhile, sweat some celery and onion over low heat until they are tender and fragrant, then add garlic before removing from the heat and stirring in tomato paste and seasoning to intensify the flavor. In a separate bowl, mix together the soaked breadcrumbs with beef, sausage, eggs, Worcestershire sauce, and seasoning, taking care not to overmix. Once combined, throw in the celery and onion mixture and create two rounded and rectangular loaves.
Next, place each loaf sideways into a vacuum bag with one end sealed and the other cut about four inches from the loaf, ensuring that air can escape during cooking. Set the sealer to moist mode before sealing it in, which will help maintain an even level of moisture throughout the meatloaf’s cooking time. Finally, submerge the meatloaf for 75 minutes until firm and only clear juices come out, indicating that it is cooked to perfection.
Easy Sous Vide Crème Brûlée Recipe
Delivering rich and creamy textures, Crème Brûlée is often considered a challenging dessert to prepare from scratch. However, using a sous vide machine simplifies the process significantly. Begin by whisking together egg yolks, sugar, salt, bourbon (if desired), and vanilla extract until well combined. Next, carefully blend in the cream. Allow this mixture to rest for a short period until any air bubbles have dissipated before transferring it to jars sealed with lids, but not overly tightened.
Preheat your sous vide to 179°F (82°C) and let the Crème Brûlée cook for approximately an hour. Once cooked, carefully remove the containers from the machine and allow them to cool. To finish, sprinkle a thin layer of sugar over the top and use a blowtorch to create a caramelized crust, which can then be left to harden completely.
Perfectly Sous-Vided Ribs in 24 Hours
Keeping in mind that some preparation is required for these mouth-watering ribs, it’s essential to plan ahead. Start by preheating the sous vide machine to 152°F (67°C) and apply a generous dry rub to the prepared ribs. Once coated, seal them into vacuum bags, making sure to remove any excess air. After setting the timer for the full 24 hours, carefully discard the cooking juices that have accumulated in the bags. Next, pat the ribs dry with paper towels to remove any residual moisture.
Following this, add an extra layer of dry rub and a generous application of barbecue sauce to enhance the flavor. Finally, finish the ribs on a hot grill until you achieve a charred edge, then allow them to rest for a few minutes before serving.
Molasses Glazed Pork Belly Strips
Just as any great dish requires patience, the Mustard And Molasses Pork Belly Strips are no exception. To get started, place the strips in a Ziploc bag along with molasses, Dijon mustard, apple cider vinegar, and black pepper, then refrigerate overnight to allow the flavors to meld together. After an eight-hour marination period, remove the strips from the bag and cook them in a sous vide water bath at 170°F (77°C) for four hours.
Once cooked, add a pinch of salt to bring out the flavors, before finishing them off on a hot grill to achieve that perfect crunch.
Pan-Seared Garlic Butter Filet Mignon
Yearning for a perfectly cooked Filet Mignon? It’s achievable with a sous vide machine. Simply season the steaks with your desired herbs and spices, including garlic powder, before placing them in a vacuum bag with the same seasoning. Then, cook at 130°F (54°C) for an hour to achieve medium-rare. To add an extra layer of flavor, prepare the garlic butter by mixing softened butter with salt, parsley, and minced garlic.
After the cooking time has elapsed, sear the steaks in a hot skillet before finishing them off with a generous helping of the garlic butter.
Guinness Beef Stew Reinvented with Sous Vide
Taking your Beef Stew to the next level is a breeze when using a sous vide machine. To start, pat the beef cubes dry with a paper towel and season them generously before searing them in a Dutch oven until browned on all sides. Remove the browned beef from the pot and set it aside. Next, sauté the sliced onions, chopped carrots, minced garlic, and tomato paste together in the same pot until they’re softened and lightly caramelized.
Dust the mixture with flour to thicken, add a bay leaf for extra depth of flavor, and stir to coat everything evenly. Then, splashing some Guinness into the pan will deglaze it beautifully, allowing you to scrape up all those lovely browned bits from the bottom. Now, transfer the ingredients, including the remaining beef stock and Guinness, to a Ziploc bag or sous vide container, seal it tight, and cook for 24 hours at a temperature of 185°F (85°C).
Once the cooking time has elapsed, carefully pour the cooking juices from the bag into a skillet and thicken them over low heat. Finally, return the sauce to the meat and vegetables, combine everything gently, and serve your delicious Beef Stew hot.
Crispy Carnitas Tacos
Adding a touch of Latin American flair to your meals has never been easier with these mouth-watering Carnitas. To start, rub the pork shoulder generously with a dry seasoning blend consisting of Kosher salt, black pepper, cumin, paprika, and oregano. Next, place the seasoned pork in a vacuum bag alongside a zesty mixture of lime juice, orange juice, and beer. Allow this succulent combination to simmer at 160°F (71°C) for an impressive 18 hours.
Once cooked, shred the tender meat using some of the rich cooking juices, then transfer it to a hot broiler where it will transform into a crispy, golden delight in just five to ten minutes. Finally, garnish with additional juices and serve warm within tacos – perfect for accompanying the recipe featured in our related post, ’16 Great Recipes For Your Leftover Taco Meat’.
Sous Vide Turkey Breast Roll
Daringly simple, a sous vide Turkey Roulade is a culinary masterpiece that requires minimal effort yet yields impressive results. To begin, create a fragrant paste by blending parsley and cilantro leaves with brown sugar, garlic, lemon zest, lemon juice, salt, oil, and chili flakes until you achieve a smooth consistency. Next, carefully butterfly the turkey breast, ensuring it lies flat. Then, generously rub the prepared paste all over the meat, making sure to coat it evenly.
Roll the turkey tightly, wrap it in its own skin, and secure with plastic wrap and twine. Allow the roulade to chill in the refrigerator overnight, allowing the flavors to meld together.
Sous Vide Balsamic Chicken Delight
Delighting your taste buds with a perfectly cooked, flavorful, and moist chicken dish is definitely achievable when using a sous vide. To start, pre-heat the water bath to 140°F (60°C) while you prepare the seasoning blend for the chicken breasts in a Ziploc bag. Add a few sprigs of fresh thyme to give it an extra boost of flavor. Remove any air from the bag and cook the chicken for about an hour or two, allowing the flavors to penetrate deep into the meat.
Meanwhile, simmer together mustard, balsamic vinegar, honey, garlic, and brown sugar in a saucepan until it reaches a thick and syrupy consistency, creating a rich balsamic glaze that’s perfect for finishing off your dish. Once the chicken is cooked, remove it from the bag and pat it dry with paper towels to create a nice texture for searing. Heat a skillet over medium-high heat and sear both breasts until they’re nicely browned on both sides.
Remove the chicken from the skillet and add some chopped tomato to cook down in the pan juices. Then, pour in the balsamic glaze and simmer for a minute or two until it’s slightly thickened. Add some fresh thyme sprigs to the sauce and return the chicken to the skillet to coat with the rich and tangy balsamic sauce. Serve hot and enjoy!
Perfectly Seared Sous Vide Steak
Often, achieving the perfect medium-rare steak requires precision and patience. To achieve this level of doneness using sous vide, set the temperature to 130°F (54°C) and carefully place your steak in a vacuum bag with your preferred flavorings. Cooking time will depend on the thickness of the steak, so plan for around half an hour for each half inch of thickness.
Once cooked, remove the steak from the bag, pat it dry with paper towels to remove excess moisture, and then sear it in a skillet over medium-high heat for a brief moment to add some texture and color. Finally, allow the steak to rest before slicing into tender, juicy pieces.
Sous Vide Chicken Breast with Lemon Herbs
Achieving culinary perfection has never been easier, thanks to the versatility of sous vide technology. By incorporating this innovative cooking method into your meal prep routine, you can effortlessly create a mouth-watering dish like Chicken Breast With Lemon And Herbs. To begin, season each chicken breast liberally and then place them in a Ziploc bag with sliced lemons, thyme sprigs, and rosemary leaves.
Simply cook the sealed bags at 145°F (63°C) for anywhere from one to four hours, depending on your desired level of doneness. Once cooked, carefully remove the chicken from the bag, pat it dry, and sear it in a skillet over medium-high heat until golden brown. Finally, allow the dish to rest before slicing it diagonally and serving with additional lemon wedges, herbs, and capers for added flavor and flair.
Perfect Poached Eggs with Sous Vide Ease
Delivering perfectly poached eggs can be a challenge, but using a sous vide machine simplifies the process significantly. Determine the optimal temperature of 167°F (75°C) and place the eggs at the base of the container within it. Once the cooking time of around 13 minutes has elapsed, carefully remove the eggs from the water bath and immediately submerge them in a stream of cold running water for about half a minute to stop the cooking process.
After this step, you can crack the eggs into small bowls or directly onto toast.
Sous Vide Pork Chops with Herbs
Note that achieving tender and juicy pork chops often requires careful attention to temperature control. For optimal results, preheat your sous vide water bath to a precise 140°F (60°C). Next, place the pork chops in a resealable Ziploc bag with a mixture of chopped herbs, olive oil, and any desired seasonings. Seal the bag and gently agitate it to distribute the ingredients evenly. It’s essential to remove as much air from the bag as possible before submerging it in the water bath.
Allow the pork chops to cook for approximately one hour or longer, depending on whether they contain bones. Once cooked, carefully sear them on a preheated grill for added texture and flavor.
Pan-Seared Pork Tenderloin with Honey Rosemary Glaze
Fresh from the kitchen, this delectable Pork Tenderloin recipe is a symphony of flavors that will tantalize your taste buds. To begin, preheat your sous vide machine to 145°F (62°C) and generously season the tenderloin with your preferred blend of herbs and spices. Next, combine olive oil, honey, ginger, lemon juice, and minced garlic in a bowl, then pour this marinade into a Ziploc bag, adding fragrant rosemary sprigs to coat the tenderloin evenly.
After sealing the bag, remove any air pockets and cook for a minimum of 90 minutes to four hours, allowing the tenderloin to absorb all the flavors. Once cooked, pat the tenderloin dry with paper towels before discarding the rosemary sprigs and reserving the cooking juices. Sear the tenderloin in a hot pan until it reaches your desired level of browning, then transfer it to a plate, covering it with foil to allow it to rest.
Meanwhile, reduce the reserved cooking juices on low heat to create a rich sauce, adding more rosemary and seasoning to taste. To serve, slice the tenderloin thinly and spoon the reduced sauce over the top, garnishing with additional rosemary sprigs for added visual appeal. This Pork Tenderloin recipe is perfect for a special occasion or a simple weeknight dinner, as it’s both elegant and effortless to prepare.
Sous Vide Chuck Roast Magic
Finding the perfect combination of flavor and tenderness can be achieved by cooking a Chuck Roast sous vide style, using a large Ziploc bag as a vessel for this unique method. First, pat dry the meat thoroughly before seasoning it with your preferred dry rub, Cajun spices, or paprika to create an aromatic crust. Next, add some butter to the bag and seal it tightly, ensuring that the roast is fully submerged in its flavorful surroundings.
Set the sous vide machine to 138°F (59°C) for a medium-sized roast, taking care to note that this temperature may vary depending on personal preference. Once set, allow the roast to cook for an extended period of 18 to 36 hours, after which it should be removed and allowed to rest before being sliced and served with its rich, savory jus.
