25 Sous Vide Recipes to Try ASAP (2024)


25 Sous Vide Recipes to Try ASAP (1)

By Lindsay Champion

Published Apr 3, 2020

Time to meet the most game-changing food trend: sous vide cooking. It’s a fancy French technique that involves sealing your food in an airtight bag, then cooking it slowly in a water bath. All you need is an affordable precision cooker and a sealable bag (we prefer using a reusable silicone one instead of plastic packaging). Then you can try these 25 to-die-for chicken, veggie and fish sous vide recipes.


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25 Sous Vide Recipes to Try ASAP (2)

Floating Kitchen

1. Sous Vide Cranberry-bbq Salmon

The secret here is to pop them in the broiler for a minute once they're cooked to give the tops some color.

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Upstate Ramblings

2. Sous Vide Chicken Breast With Lemon And Herbs

Double the recipe and use it for salads and sandwiches all week long. The clean, simple flavors go with everything.

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3. Sous Vide Meatballs

A classic Italian recipe made a classic French way.

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Life She Lives

4. Sous Vide Buffalo Chicken Lettuce Wraps

We love this low-carb version of our favorite bar snack. Serve it when you’re watching the game, or pack it up for a desk lunch you’ll actually want to eat.

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Spoon Fork Bacon

5. Sous Vide Eggs With Bearnaise Sauce And Polenta

Sous vide poached eggs make this brunch dish a standout.

Get the recipe

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6. Sous Vide Vietnamese Fragrant Beef Stew

Just wait until the smell of this hearty Vietnamese beef stew fills your kitchen.

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Upstate Ramblings

8. Maple Bourbon Sous Vide Carrots

The perfect side dish to a Sunday roast.

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Whitney Bond

9. Sous Vide Egg Bites

Hot tip: Meal prep these low-carb egg bites on Sunday for healthy breakfasts ready to go all week.

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10. Sous Vide Chicken Caesar Salad

Usually, the chicken in a chicken Caesar is a bit of an afterthought. But thanks to the sous vide, which keeps it tender and juicy, the protein is the star of the show.

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11. Sticky Crispy Sous Vide Chicken Drumsticks

Everything we love about Chinese takeout, with only five minutes of prep time. (Bonus: These will be a huge hit with the kids.)

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12. Chicken Marsala Sous Vide

You’re definitely going to want to serve it over some pasta to soak up the creamy, umami-rich sauce. (A side of garlic bread wouldn’t hurt, either.)

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13. Herb Crusted Sous Vide Leg Of Lamb

Tender, juicy lamb without all the fuss. You'll definitely want to serve it with a side of buttery potatoes or crispy root vegetables.

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14. Sous Vide Pulled Pork Mexican Lettuce Wraps

Everything we love about Mexican takeout, with only 15 minutes of prep time.


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The Silly Girl's Kitchen

15. Sous Vide Chicken Caprese

For warm-weather cooking, sous vide is ideal, because you never have to turn on the oven. Throw on some fresh tomatoes and basil, mozzarella balls and drizzle the whole thing with balsamic vinegar, and you’ve got an incredible summer meal.

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40 Aprons

16. Faux Smoked Salmon Sous Vide

Serve on a baguette smeared with the yogurt-dill-feta sauce and a few pieces of red onion.


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Floating Kitchen

17. Sous Vide Cinnamon And Salted Caramel Ice Cream

This homemade ice cream recipe proves how versatile a sous vide really is.

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18. Sous Vide Brisket

Your weeknight dinner just got a major upgrade.

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19. Sous Vide Scallops, Cauliflower And Brown Butter Tahini Sauce

You'll definitely impress your dinner party guests when you serve this gorgeous dish.

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I am Food Blog

20. Simple Sous Vide Rib Eye Steak Recipe With Basil Garlic Compound Butter

While the steak cooks for an hour, you'll have time to prepare dessert for a romantic date night.

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Health Starts In the Kitchen

21. Sous Vide Lamb Chops

Served over low-carb tzatziki sauce, bookmark this recipe for your next holiday dinner.

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Upstate Ramblings

22. Sous Vide Pork Chops With Mustard Cream Sauce

Overcooked pork chops are a thing of the past thanks to sous vide. Plus, the one-pan mustard sauce comes together in under five minutes.

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23. Sous Vide Hawaiian Shoyu Chicken

If you can’t be eating dinner on a lanai overlooking a Pacific sunset, this is the next best thing. Think of it as teriyaki chicken with a little extra kick.

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I am Food Blog

24. Japanese Sous-vide Duck Ramen Recipe

You may need to head to a specialty foods store to find some of the ingredients, but trust us, this authentic, soul-warming bowl of ramen is worth it.

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Whitney Bond

25. Sous Vide Bbq Chicken

Using store-bought BBQ sauce makes this about as quick and easy as it gets. We love serving it on top of a big, crunchy salad.


How to Sous-Vide Without a Machine

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Lindsay Champion

Freelance Editor

From 2015-2020 Lindsay Champion held the role of Food and Wellness Director. She continues to write for PureWow as a Freelance Editor.

read full bio

25 Sous Vide Recipes to Try ASAP (2024)


What should I try first with sous vide? ›

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

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.

What are the best foods 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.

Can you overdo sous vide? ›

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!

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.

What does Gordon Ramsay think of sous vide? ›

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 ...

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 .

Can I use tap water for sous vide? ›

Fill your sous vide water bath with hot tap water.

What are the side effects of sous vide cooking? ›

Improper temperature and time control during the sous vide process, including cooking, cooling and storage, or prolonged exposure of sous vide food in the temperature danger zone (5°C to 60°C) may result in the growth and multiplication of these bacteria.

What is the most tender meat to sous vide? ›

Tough Cuts of Meat

Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature. The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C).

Do major steakhouses use sous vide? ›

Do Steakhouses use Sous Vide Cooking Methods? Pre-cooking juicy steaks using sous vide is common in steakhouses across the United States. This might come as a surprise to frequent steakhouse customers, but using the technique allows chefs to cook great tasting steaks every time.

Why was my sous vide steak tough? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

Should you sear before or after sous vide? ›

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. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

What to do after sous vide is done? ›

Using an ice bath can also improve the taste and appearance of your meat after cooking it sous vide. Once your meat is done, it's important to sear it to get that lovely browned colour and flavourful crust.

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

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

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.

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.

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