Menu Enter a recipe name, ingredient, keyword...

Sous Vide - 8 recipes

Sous Vide

Google Ads

Top Recipe

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

By

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 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
5/5 (2 Votes)

By

This makes a delicious, mouth watering alternative to tacos that the whole family will enjoy

  • Sous Vide
  • 4-5 Pound Boneless Pork Shoulder (cut into 2 inch thick slabs)
  • 1 Large Onion (roughly chopped)
  • 10 Cloves Garlic
  • 2 Cinnamon sticks (broken into 2 in pieces)
  • 3 Bay Leaves
  • 1 Orange quartered
  • 3-4 Tablespoons Kosher Salt
  • Serving Suggestion
  • Naan or Warm Flour Tortilla
  • Salsa
  • Spanish Rice
  • Sour Cream
  • Sprinkle Cheese
4.4/5 (12 Votes)

By

Recipe Source: Food and Wine | July 2010

  • One 2-pound tri-tip sirloin, about 2 inches thick, chilled
  • 2 teaspoons kosher salt
  • 2 teaspoons minced shallot
  • 2 teaspoons lime juice
  • 1 stick salted butter, softened
  • 2 chipotle chiles in adobo—stemmed, seeded and minced
  • 3 tablespoons chopped cilantro leaves
  • Vegetable oil, for cooking
4.5/5 (4 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
4.5/5 (2 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
4.3/5 (6 Votes)

By

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 (1 Votes)

Any burning questions? Our chefs answer!

Sous Vide Whole Chicken Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette