Sous Vide - 6 recipes
Sous Vide
Top Recipe
Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette
By á-168492
![Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette](/media/db/68/702c74aab3969022bc77204aaa90fd486f94.jpg/rh/sous-vide-chicken-with-sun-dried-tomato-vinaigrette.jpg)
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
1 Preheat water oven to 140°F
Top rated Sous Vide recipes
Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette
![Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette](/media/db/68/702c74aab3969022bc77204aaa90fd486f94.jpg/tsp/sous-vide-chicken-with-sun-dried-tomato-vinaigrette.jpg)
By á-168492
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
Sous Vide Egg Bites
![Sous Vide Egg Bites](/media/a4/a6/f0288dfe7dacd748b39f82b727f1a8284680.jpg/tsp/sous-vide-egg-bites.jpg)
By JimMac, www.rovingculinarian.com
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
Sous Vide Shrimp
![Sous Vide Shrimp](/media/a4/d9/b7087dec52d0545a5c3bcc973dad6930d115.jpg/tsp/sous-vide-shrimp.jpg)
By JimMac, www.rovingculinarian.com
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
Sous Vide Creamy Grits
![Sous Vide Creamy Grits](/media/32/d1/ecaaf6e4a11aac9c50770dfa0e59259eb5f1.jpg/tsp/sous-vide-creamy-grits.jpg)
By JimMac, www.rovingculinarian.com
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
Sous Vide Egg Bites with Cream
![Sous Vide Egg Bites with Cream](/media/39/12/7c141266908815b727f9917b799981499b6e.jpg/tsp/sous-vide-egg-bites-with-cream.jpg)
By JimMac, www.rovingculinarian.com
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)
Sous Vide Whole Chicken
![Sous Vide Whole Chicken](/media/d0/04/9ca52a8292c63387ab1c38562d320ecd1331.jpg/tsp/sous-vide-whole-chicken.jpg)
By JimMac, www.rovingculinarian.com
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
Sous Vide Chicken Cordon Bleu
![Sous Vide Chicken Cordon Bleu](/images/local/defaultImg_thumbSqPr.jpg)
By Dottiejk
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
Any burning questions? Our chefs answer!