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Sous Vide - 6 recipes

Sous Vide

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By á-168492

Rate this recipe 4.5/5 (13 Votes)
Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette 1 Picture
Details

  • 4 skin-on chicken breasts, 6 to 8 ounces each
  • Kosher salt and freshly cracked black pepper
  • 1 poblano pepper
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon hot sauce (optional)
  • 2 teaspoons fresh lemon juice from 1 lemon
  • 1 tablespoon minced fresh mint leaves
  • 1 medium shallot, finely minced (about 1 medium)
  • 1 tablespoon canola or vegetable oil

See this recipe

1 Preheat water oven to 140°F

Top rated Sous Vide recipes

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1 Preheat water oven to 140°F

  • 4 skin-on chicken breasts, 6 to 8 ounces each
  • Kosher salt and freshly cracked black pepper
  • 1 poblano pepper
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon hot sauce (optional)
  • 2 teaspoons fresh lemon juice from 1 lemon
  • 1 tablespoon minced fresh mint leaves
  • 1 medium shallot, finely minced (about 1 medium)
  • 1 tablespoon canola or vegetable oil
4.5/5 (13 Votes)

By

Step 1 Set your Sous Vide Cooker for 172ºF/77

  • 6 eggs
  • 1/2 c grated gruyere
  • 1/4 c cream cheese
  • 1/4 tsp salt
  • 3 slices cooked bacon, cut in halves
  • Extra Equipment: 6 4oz/125ml canning jars with 2-part screw-on lids
4.8/5 (4 Votes)

By

Cooking shrimp sous vide means never having to deal with bland, rubbery, or overcooked shrimp

  • 1 1/2 pounds large peeled shrimp
  • Kosher salt
  • 1/2 teaspoon baking soda
  • Extra virgin olive oil or butter, optional
  • Aromatics such as garlic, shallots, tarragon, or parsley, optional
4.2/5 (9 Votes)

By

Step 1 Heat water to 180ºF/82ºC using Anova Precision Cooker

  • 1 cup (178g) grits (old fashioned)
  • 1 cup (250 ml) cream
  • 3 cups (750ml) stock
  • 2 tablespoons (28g) butter
  • 4 ounces (112g) grated cheddar cheese (or 1 container Boursin Cheese)
  • Paprika and extra cheese for garnish, if desired
4.2/5 (5 Votes)

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Set the Sous Vide machine to 172 degrees

  • 12 eggs 12 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup heavy cream
  • 1 cup Gruyere or cheese of choice, grated
  • 1/2 teaspoon each of salt, pepper, garlic powder and paprika (or any other spices you like)
  • 1/2 teaspoon of hot sauce of choice (optional)
  • 2 Tablespoons butter
  • 10 slices of bacon, cooked (optional)
  • any cooked vegetables you like (optional)
4/5 (2 Votes)

By

A beautifully presented meal, this sous vide chicken is surrounded by vegetables

  • 1.2kg free-range chicken
  • 1 litre chicken stock
  • 400g of baby onions, peeled
  • 250g of new potatoes, washed
  • 2 garlic cloves
  • 180g of carrots, peeled
  • 100g of dried shiitake mushrooms, soaked and drained, reserve liquid
  • 1 tbsp of Dijon mustard
  • 1 sprig of thyme
  • 2 bay leaves
  • 50ml of cream
  • salt
  • pepper
  • chives
4/5 (5 Votes)

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Heat the sous vide to 148°F

  • 6 large boneless chicken thighs
  • freshly ground black pepper
  • 6 slices prosciutto ham
  • 6 1x1 inch cubes Gruyere cheese
  • 4 tablespoon Butter
0/5 (0 Votes)

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