How I Make a Perfect, Edge-to-Edge Steak for $8 Using Sous Vide
I Traded My Grill for a Pot of Water and Never Looked Back.
I used to be terrified of cooking a good steak. I’d spend a fortune on a nice cut, only to overcook it into a gray, chewy disaster. Then I discovered sous vide. I bought a cheap, $8 chuck steak—a cut I’d normally only use for stew. I sealed it in a bag and cooked it in a simple pot of water with my immersion circulator for 24 hours. I finished it with a one-minute sear in a hot pan. The result was the most perfect, tender, edge-to-edge medium-rare steak I had ever eaten. It wasn’t just good; it was life-changing.
Stop Babysitting Your Chicken Breast: The Sous Vide Method for Perfect Results
I Found the “Set It and Forget It” Secret to Juicy Chicken.
Cooking a chicken breast used to be a high-stakes, stressful game of chicken. A few seconds too long on the heat, and it would be dry and stringy. Sous vide was the ultimate cheat code. Now, I simply season a chicken breast, seal it in a bag, and drop it in the water bath for an hour. The result is, without fail, the most perfectly cooked, unbelievably juicy, and tender chicken breast imaginable. It’s completely foolproof. I don’t have to babysit it, I don’t have to guess, and the results are perfect every single time.
The “Lazy” Sous Vide Meal Prep: Cook Once, Eat All Week
I Created a Freezer Full of Gourmet, Ready-to-Sear Meals.
I loved the idea of meal prep, but I hated eating the same sad, reheated meal all week. Sous vide changed my entire strategy. On Sunday, I’ll buy a bulk pack of chicken breasts and steaks. I’ll season them differently, seal them in individual bags, and then sous vide the entire batch at once. After they are cooked, I’ll throw the sealed bags directly into the freezer. Now, on a busy weeknight, I have a freezer full of perfectly cooked, gourmet-quality proteins that I can thaw and sear in under 10 minutes.
I Cooked a 72-Hour Short Rib and It Changed My Life
It Was a Steak That Tasted Like a Ribeye, from a Cut That Cost Me Nothing.
I decided to try the legendary 72-hour sous vide short rib, a cut of meat that is usually tough and requires a long braise. I seasoned it, sealed it, and let it cook in the water bath for three full days. I was skeptical. When I finally took it out, seared it, and took my first bite, I was speechless. The tough, chewy cut had been transformed. It wasn’t a fall-apart braise; it was a perfectly medium-rare, unbelievably tender steak with the rich, beefy flavor of a ribeye. It was pure, unadulterated culinary magic.
The Ultimate Beginner’s Guide to Sous Vide (No Fancy Gear Needed)
I Started with a Ziploc Bag, a Pot, and a Thermometer.
The world of sous vide seemed so intimidating, with its fancy vacuum sealers and expensive machines. I learned that you can achieve incredible results with the gear you already have in your kitchen. All you need is a large pot of water, a reliable digital thermometer, and a simple Ziploc-style freezer bag. You just clip the bag to the side of the pot and manually adjust your stove’s burner to keep the water at the target temperature. It’s a little bit more hands-on, but it’s a completely free way to experience the magic of sous vide.
10 “Forbidden” Foods You Should Absolutely Be Cooking Sous Vide
I Thought It Was Just for Steak. I Was So, So Wrong.
I got my sous vide machine for cooking the perfect steak. I had no idea it would completely revolutionize the rest of my cooking. I discovered that it makes the most incredible, custardy scrambled eggs you’ve ever tasted. It can cook a tough, cheap cut like a pork shoulder into a fall-apart-tender masterpiece. It even makes the most perfectly cooked, never-stringy corn on the cob. The list of foods that are transformed by this gentle, precise cooking method is astounding. It’s so much more than just a steak machine.
How to Sous Vide Directly from Frozen (A Weeknight Game-Changer)
I Stopped Remembering to Thaw My Dinner, and It Was a Miracle.
The 5 p.m. realization that the chicken for dinner is still a frozen rock in the freezer is a feeling I know all too well. Sous vide completely eliminated this problem from my life. I learned that you can cook a piece of meat directly from frozen. You just add a little bit of extra cooking time. This has been an absolute game-changer for my weeknight meals. I can come home from work, grab a frozen, pre-seasoned steak or chicken breast from the freezer, and have a perfectly cooked, gourmet-quality meal on the table in about an hour.
The Best and Worst Bags for Sous Vide Cooking (Ziploc vs. Vacuum Seal)
The Humble Freezer Bag is a Surprising Hero.
I thought I needed an expensive vacuum sealer to get started with sous vide. I was wrong. For most applications, a high-quality, name-brand Ziploc-style freezer bag works perfectly. The key is to use the “water displacement” method to get all the air out. While a vacuum sealer is fantastic for long-term freezer storage and for very long cooks, the humble Ziploc bag is a cheap, easy, and incredibly effective tool for everyday sous vide cooking. Don’t let the lack of a fancy gadget stop you from trying this amazing technique.
My “Set it and Forget it” Sous Vide Pulled Pork Recipe
I Put a Pork Shoulder in a Pot of Water and Came Back to BBQ Heaven.
I love a good pulled pork, but I don’t have a smoker and I don’t want to babysit my oven for 8 hours. The sous vide method is the ultimate “set it and forget it” solution. I’ll take a cheap pork shoulder, rub it with my favorite BBQ seasoning, seal it in a bag, and cook it in the water bath for 24 hours. The result is the most incredibly tender, juicy, and flavorful pulled pork you’ve ever tasted. I’ll just shred it and toss it with a little sauce. It’s almost zero active work for a truly spectacular result.
How to Make Restaurant-Quality Custard and Crème Brûlée with Sous Vide
I Made a Silky, Perfect Dessert in a Mason Jar.
Making a traditional custard or crème brûlée on the stovetop can be a tricky, nerve-wracking process of tempering eggs and worrying about curdling. The sous vide method is completely foolproof and results in the silkiest, most perfect custard of your life. You simply whisk your ingredients together, pour them into small mason jars, and cook them in the water bath. The gentle, precise heat of the sous vide cooks the custard perfectly every single time, with absolutely no risk of scrambling. It’s a pastry chef’s secret weapon.
The “Water Displacement Method”: How to Sous Vide Without a Vacuum Sealer
I Used a Pot of Water to Create a Perfect Seal.
I wanted to try sous vide, but I didn’t want to buy a vacuum sealer. The “water displacement method” was the brilliant, simple hack that allowed me to get started for free. It uses the pressure of the water to force all the air out of a Ziploc-style bag. You simply place your food in the bag, and as you slowly lower it into the pot of water, the water pressure pushes all the air out. You seal the bag right at the very end, and you’re left with a perfectly air-tight seal, no fancy machine required.
My Top 5 Most Surprising Sous Vide Discoveries
I Put a Carrot in a Bag, and It Came Out as Candy.
I was amazed by the things that the sous vide could do. My most surprising discovery was carrots. Cooked sous vide with a little butter and salt, they become the sweetest, most intensely “carrot-y” and tender vegetable you’ve ever tasted. Another surprise was how it transformed a simple sausage into the juiciest, most perfectly cooked bratwurst. And I was shocked that I could make a perfect, creamy, no-stir risotto right in the bag. The sous vide is not just for meat; it’s a culinary adventure machine.
How to Get the Perfect “Sear” After Sous Vide (The Torch vs. Pan Debate)
The Cast-Iron Skillet is Still the King.
A sous vide steak comes out of the water bath perfectly cooked, but it’s a sad, gray color. The final “sear” is a crucial step for flavor and appearance. I’ve tried everything. A kitchen torch is fun, but it can sometimes leave a “torch taste” on the meat. The undisputed king of the post-sous-vide sear is a screaming hot cast-iron skillet. The key is to get the pan incredibly hot, pat the meat very, very dry, and then sear it for just 30-60 seconds on each side. It creates a beautiful, dark, and delicious crust without overcooking the perfectly cooked interior.
The “Sous Vide Egg Bites” Recipe Better Than Starbucks
I Recreated My Favorite Coffee Shop Treat for Pennies.
I was addicted to those fluffy, delicious, and expensive “egg bites” from Starbucks. I was determined to make them at home. The sous vide is the secret. I’ll blend some eggs, cottage cheese, and a little bit of cheese until they are super smooth. I’ll pour the mixture into small, 4-ounce mason jars and then cook them in the sous vide water bath. The result is a batch of the most incredibly light, fluffy, and custardy egg bites that are even better than the original, for a tiny fraction of the cost.
How to Infuse Alcohols and Oils Using Sous Vide in Under 2 Hours
I Became a Master Infuser with a Pot of Water.
I love to make infused oils and spirits, but the traditional method can take weeks of waiting. The sous vide is a time machine for infusions. I can put some chili peppers and some olive oil in a mason jar, cook it in the water bath for an hour, and the result is a beautifully spicy, infused oil that tastes like it’s been sitting for a month. The same goes for alcohols. I can make a fantastic, lemon-infused gin in about two hours. The gentle, precise heat dramatically speeds up the infusion process, and the results are incredible.
The Ultimate Guide to Time and Temperature for Sous Vide Cooking
I Stopped Guessing and Started Cooking with Science.
The most intimidating part of sous vide is the chart of times and temperatures. I learned a few simple, foundational principles that made it all make sense. The temperature determines the final doneness of your food. So, 135°F will always be a perfect, medium-rare steak. The time determines the tenderness. A tender cut like a filet mignon only needs an hour. A tough cut like a chuck roast needs 24 hours to break down the connective tissues. Understanding this simple distinction between temperature for doneness and time for tenderness was the key that unlocked everything.
How to Cook Fish Perfectly Every Time with Sous Vide (No More Dry Salmon)
I Said Goodbye to the “Chalky” Overcooked Fish Forever.
I used to be terrified of cooking fish because it’s so easy to overcook. A beautiful piece of salmon can go from perfect to dry and chalky in a matter of seconds. The sous vide method has made me a fish-cooking superhero. I can cook a piece of salmon at a precise 125°F, and it will be perfectly moist, flaky, and translucent every single time. It’s completely foolproof. It’s impossible to overcook it. The sous vide has given me the confidence to cook any type of fish, and the results are always spectacular.
The “Cooler Hack”: How to Sous Vide Without a Machine
I Turned My Picnic Cooler into a Precision Cooker.
I wanted to cook a big roast that wouldn’t fit in my pot, and I discovered the “cooler hack.” It’s a brilliant way to sous vide without a machine. I’ll fill a simple, insulated picnic cooler with hot water from my tap that is a few degrees above my target temperature. I’ll put my sealed bag of food in the cooler, close the lid, and let it cook. A good cooler is so well-insulated that it will hold a stable temperature for several hours, which is long enough to cook a variety of different foods. It’s a fantastic, low-tech solution.
My Favorite Way to Cook Tough, Cheap Cuts of Meat to Perfection
The Sous Vide is a Time Machine for Tenderness.
The sous vide is the ultimate tool for a frugal carnivore. It can take the cheapest, toughest cuts of meat—like a chuck roast, a pork shoulder, or a brisket—and transform them into something truly extraordinary. The magic is the long, slow, and precise cooking time. A 24-hour or even a 48-hour cook in the water bath can break down all the tough connective tissues in these cuts, resulting in a piece of meat that is unbelievably tender, juicy, and flavorful. It’s like turning a budget cut into a prime-grade steak.
How to Make the Juiciest Burger of Your Life with Sous Vide
I Cooked the Inside First, and the Result Was Mind-Blowing.
I thought I knew how to make a good burger. Then I tried the sous vide method, and it completely changed my definition of juicy. I’ll form my burger patties, season them, and then cook them in the sous vide water bath to a perfect medium-rare. Because they are cooked in a sealed bag, they don’t lose a single drop of their precious juices. After they are cooked, I’ll give them a very quick sear in a hot pan for that beautiful crust. The result is a burger that is so incredibly juicy and flavorful, it’s almost a religious experience.
The “Pasteurization” Power of Sous Vide for Safe Cooking
I Started Cooking My Chicken to a Lower, Juicier Temperature, Safely.
I used to cook my chicken to a dry, stringy 165°F because I was so afraid of salmonella. The sous vide taught me about pasteurization. Pasteurization is a function of both temperature and time. With sous vide, I can cook my chicken to a much lower, juicier temperature, like 145°F, but I’ll hold it at that temperature for a longer period of time. This achieves the same level of bacterial kill as a quick cook to a higher temperature, but the result is an incredibly moist and tender piece of chicken. It’s a scientific approach to both safety and deliciousness.
How to Cook a Perfect Rack of Ribs with Sous Vide
The “No-Smoker-Needed” Method for Fall-Off-the-Bone Perfection.
I love a good rack of ribs, but I don’t have a smoker. The sous vide method is my secret to the most tender, fall-off-the-bone ribs you’ve ever had. I’ll rub the ribs with my favorite spice blend, seal them in a bag, and cook them in the water bath for about 24 hours. This long, slow cook makes the meat incredibly tender. To finish them, I’ll slather them in some BBQ sauce and then put them under the broiler for a few minutes to get that beautiful, caramelized crust. They are absolutely foolproof and unbelievably delicious.
The Best Vegetables to Cook Sous Vide (Carrots, Asparagus, Corn)
I Discovered the True, Intense Flavor of a Simple Vegetable.
I always thought of my sous vide as a tool for meat. Then I tried cooking vegetables with it, and it was a revelation. Because the vegetables are cooked in a sealed bag, they don’t lose any of their flavor or nutrients to the cooking water. Carrots, cooked sous vide with a little butter, become the sweetest, most intensely “carrot-y” thing you’ve ever tasted. Asparagus stays perfectly bright green and tender-crisp. And corn on the cob becomes unbelievably sweet and juicy. It’s an incredible way to experience the true flavor of a simple vegetable.
How to “Batch Cook” for a Party Using Your Sous Vide
I Became the Calmest, Most Organized Host in the World.
Hosting a dinner party used to be a stressful, chaotic mess of timing. The sous vide is the ultimate party-hosting cheat code. A few days before the party, I can season and seal all my steaks or chicken breasts. The day of the party, I can cook them all at once in the water bath. They will be perfectly cooked and can just hang out in the warm water until it’s time to eat. When my guests are ready for the main course, all I have to do is take the meat out of the bags and give it a quick, two-minute sear. It’s a completely stress-free way to serve a perfect meal to a crowd.
My “Gourmet” Sous Vide Dinner Party Menu
I Served a Michelin-Star-Worthy Meal, and Barely Broke a Sweat.
For my last dinner party, I used my sous vide to create a truly gourmet, multi-course meal that was almost entirely hands-off. For the appetizer, I made a beautiful “Sous Vide Octopus” that was incredibly tender. The main course was a perfect, 48-hour “Sous Vide Short Rib” that was as tender as a filet mignon. And for dessert, I made individual “Sous Vide Crème Brûlées” in mason jars. My guests were blown away, and they had no idea that I had spent most of the day relaxing, not slaving away in the kitchen.
How to Make Perfect Sous Vide Poached Eggs
The “No-Swirl, No-Vinegar” Method for a Flawless Poach.
I love a good poached egg, but the traditional method of swirling water and vinegar is so fussy and inconsistent. The sous vide method is completely foolproof and hands-off. The secret is to cook the egg in its shell in the sous vide water bath at a very precise temperature, usually around 167°F (75°C), for about 13 minutes. You then just crack the egg open, and the white will be perfectly set, and the yolk will be beautifully runny. It’s the most perfect, elegant, and stress-free poached egg you’ll ever make.
The Science of Sous Vide: Why It Works So Well
I Traded My “Guesswork” for the Laws of Physics.
I was amazed by the consistent, perfect results of sous vide cooking. I learned that the science behind it is actually very simple. In traditional cooking, the outside of the food is exposed to a much higher temperature than you want for the inside. This creates a small window of “perfect” doneness. With sous vide, you are cooking the food in a water bath that is held at the exact final temperature you want the food to be. This means it is physically impossible to overcook it. It’s not magic; it’s just a brilliant application of thermal dynamics.
How to Temper Chocolate Perfectly Using Sous Vide
I Became a Master Chocolatier with a Pot of Water.
Tempering chocolate, the process that gives it that beautiful snap and shine, is a notoriously difficult and messy process. The sous vide makes it unbelievably simple and precise. I’ll just put my chopped chocolate in a vacuum-sealed bag or a mason jar. I’ll then use my sous vide to heat the water to the exact, precise temperatures needed for the melting and cooling stages of the tempering process. The gentle, precise heat of the water bath makes it a completely foolproof and mess-free way to achieve a perfect, professional-quality temper every single time.
My Favorite “Marinade-in-the-Bag” Sous Vide Recipes
The Ultimate One-Step Flavor Infusion.
The sous vide is the perfect vehicle for a “marinade-in-the-bag” recipe. Because the food is cooked in a sealed environment for a long period of time, it becomes incredibly infused with the flavors of the marinade. My favorite is a simple “Mojo” pork shoulder. I’ll put the pork shoulder in a bag with a simple marinade of orange juice, lime juice, and a lot of garlic. I’ll cook it for 24 hours, and the resulting pork is not only incredibly tender but also deeply infused with the bright, citrusy flavors. It’s a one-step process to the most flavorful meat you’ve ever had.
How to Cook a Perfect Pork Tenderloin with Sous Vide
I Said Goodbye to Dry, Chalky Pork Forever.
Pork tenderloin is a wonderfully lean and flavorful cut of meat, but it is incredibly easy to overcook into a dry, chalky mess. The sous vide is the foolproof solution for a perfect, rosy-pink, and incredibly juicy pork tenderloin every single time. I’ll cook it to a precise 140°F (60°C) in the water bath. The result is a pork tenderloin that is so tender and moist, it will completely change your perception of what this cut of meat can be. A quick sear at the end gives it a beautiful crust.
The Best Way to Clean and Maintain Your Sous Vide Circulator
I Gave My Machine a “Vinegar Spa Day.”
After a few months of use, my sous vide circulator had some hard water mineral deposits on it. I learned that the best and easiest way to clean it is to give it a simple “vinegar spa day.” I’ll just put the circulator in a pot of water, add a generous splash of white vinegar, and set the temperature to a moderate level. I’ll let it run for about 30 minutes, and the gentle, acidic bath will dissolve all the mineral buildup, leaving my machine sparkling clean and running like new.
Sous Vide vs. Slow Cooker vs. Pressure Cooker: The Ultimate Showdown
They Are All Great Tools, for Very Different Jobs.
I used to be confused about the difference between these three appliances. I learned that they are all fantastic tools, but they are designed for very different tasks. The slow cooker is for a long, slow, braise, and it’s perfect for a “dump and go” meal. The pressure cooker is a time machine, perfect for making a tough cut of meat tender in a fraction of the time. The sous vide is a precision instrument. It gives you an unparalleled level of control and is the undisputed king of cooking a steak or a piece of chicken to a perfect, edge-to-edge doneness.
How to Make a Perfect Cheesecake in Jars with Sous Vide
The “No-Crack” Cheesecake That Will Blow Your Mind.
A traditional cheesecake is a fussy and delicate thing, and it’s so prone to cracking. The sous vide method, using individual mason jars, is a completely foolproof and brilliant solution. I’ll make a simple cheesecake batter and pour it into small, 4-ounce mason jars. I’ll then cook the jars in the sous vide water bath. The gentle, even heat cooks the cheesecakes perfectly, and the steamy environment of the water bath means they will never, ever crack. The result is a set of the most incredibly creamy, smooth, and perfect individual cheesecakes.
The Best Containers for Sous Vide Cooking
The “Cambro” is the Secret Weapon of Sous Vide Nerds.
When I first started with sous vide, I was just using my biggest stockpot. It worked, but it wasn’t ideal. I finally invested in what all the sous vide enthusiasts use: a simple, clear, plastic container called a “Cambro,” which is a type of food storage container used in restaurants. It’s the perfect vessel. It’s deep enough for a large roast, the clear sides let you see what’s going on, and you can easily cut a hole in the plastic lid to fit your circulator, which helps to prevent water evaporation on long cooks.
My Favorite Way to Use Sous Vide for Holiday Cooking (Turkey, Prime Rib)
I Became the Calmest, Most Relaxed Holiday Host in the World.
The holidays used to be a high-stress marathon of trying to time a huge roast perfectly. The sous vide has completely changed that. For Thanksgiving, I’ll sous vide the turkey breast the day before. It will be perfectly moist and cooked through. On the day of, all I have to do is give it a quick sear to crisp up the skin. The same goes for a big prime rib. By using the sous vide, I can take all the guesswork and the stress out of the main course, and I can actually relax and enjoy the holiday with my family.
How to “Rapid Pickle” Vegetables with Your Sous Vide
I Made Crispy, Tangy Pickles in Under an Hour.
I love a good, quick pickle, but the traditional method can still take a day or two. The sous vide is a secret weapon for “rapid pickling.” The process is simple. I’ll put my sliced vegetables, like cucumbers or red onions, in a mason jar with my pickling brine. I’ll seal the jar and then cook it in the sous vide water bath for about an hour. The gentle heat helps the vegetables to absorb the brine much more quickly, while still maintaining their wonderful, crispy texture. It’s a fantastic hack for a fast and delicious pickle.
The Best Way to Cook Shellfish (Shrimp, Scallops, Lobster) with Sous Vide
The “Butter Poached” Method for the Most Tender Seafood of Your Life.
Shellfish, like shrimp and lobster, are delicate and so easy to overcook into a rubbery mess. The sous vide is the perfect tool for cooking them gently and precisely. My favorite method is to “butter poach” them. I’ll put my shrimp or my lobster tails in a bag with a very generous amount of butter and some fresh herbs. The gentle heat of the water bath will slowly cook the shellfish in the butter, resulting in the most incredibly tender, succulent, and flavorful seafood you have ever tasted.
My “Never-Dry” Sous Vide Pork Chop Recipe
I Discovered That a Pork Chop Can Be as Juicy as a Ripe Peach.
I had given up on pork chops. No matter what I did, they would always turn out dry and tough. The sous vide method completely changed my mind, and my life. I learned that the key was to cook the pork chop to a perfect, rosy-pink medium, usually around 140°F (60°C). Cooking a thick-cut pork chop in the sous vide for an hour at this temperature results in a piece of meat that is so unbelievably juicy and tender, it’s like a different animal altogether. A quick sear at the end gives it a beautiful crust. I finally fell in love with the pork chop.
How to Use Sous Vide to Reheat Leftovers Perfectly
I Reheated a Steak, and It Tasted Like it Was Freshly Cooked.
Reheating leftovers, especially a good steak or a piece of fish, is usually a recipe for a dry, overcooked disaster in the microwave. The sous vide is the ultimate tool for reheating food perfectly. I’ll take my leftover, pre-cooked steak and put it back in the water bath at a slightly lower temperature than I originally cooked it at. The gentle, precise heat will slowly and evenly bring the steak back up to temperature without cooking it any further. The result is a leftover that tastes just as good as it did the first time.
The Best “Finishing” Oils and Salts for Sous Vide Meats
The Final Flourish for a Perfect Piece of Meat.
A sous vide steak comes out of the bag perfectly cooked, but it needs a final, flavorful flourish. After I’ve seared it, the final step is to hit it with a good “finishing” salt and oil. I’ll sprinkle it with a flaky sea salt, like a Maldon, which adds a wonderful, crunchy texture. I’ll also often give it a final drizzle of a very high-quality, flavorful extra virgin olive oil or a nutty, toasted sesame oil. These simple, high-impact finishing touches are what take a perfectly cooked piece of meat and turn it into a truly extraordinary one.
How to Make a Perfect Duck Confit with Sous Vide
The Ancient French Classic, Made Modern and Foolproof.
A traditional duck confit is a long, complicated, and often messy process. The sous vide method is a modern, clean, and completely foolproof way to achieve the same incredibly luxurious result. I’ll cure the duck legs in salt, and then I’ll seal them in a bag with some rendered duck fat. I’ll then cook them in the sous vide for about 24 to 36 hours. The long, slow cook in the fat results in the most unbelievably tender and succulent duck you’ve ever tasted. A final crisping of the skin in a hot pan is the perfect end.
The “Is Sous Vide Safe?” Debate, Answered by Science
I Learned to Trust the Science of Pasteurization.
When I first heard about cooking chicken to a temperature of 145°F, I was terrified. I thought it was unsafe. Then I learned about the science of pasteurization. Food safety is not just about temperature; it’s a function of both temperature and time. By holding a piece of chicken at that lower temperature for a longer period of time in the sous vide, you can achieve the same level of bacterial reduction as you would by cooking it to a higher temperature for a shorter time. It’s a scientifically proven and completely safe way to cook.
My Favorite Way to Use Sous Vide for Infused Simple Syrups
I Became a Craft Cocktail Mixologist in My Own Kitchen.
A simple syrup is the backbone of so many great cocktails, and the sous vide is a fantastic tool for making incredible, infused versions. I’ll put my simple syrup (equal parts sugar and water) in a mason jar with my desired flavoring—like a handful of fresh mint, some ginger slices, or a few cinnamon sticks. I’ll cook the jar in the sous vide for a couple of hours. The gentle, consistent heat extracts the flavors much more efficiently than a simple cold infusion, resulting in a deeply flavorful and aromatic syrup that is perfect for elevating my home bartending.
How to Cook Perfect Sausages and Brats with Sous Vide
I Said Goodbye to Burst Casings Forever.
Grilling sausages can be a tricky business. It’s so easy to burn the outside before the inside is cooked, or to have the casings burst. The sous vide method is a foolproof way to make a perfect, juicy sausage every time. I’ll cook the sausages in the water bath until they are perfectly cooked through. Then, all I have to do is give them a quick, two-minute sear on a hot grill or in a pan to get that beautiful, crispy skin. The result is a perfectly cooked, incredibly juicy sausage that will never burst.
The Best “Bulk Buy” Meats to Cook and Freeze with Sous Vide
My Freezer is a Treasure Chest of Gourmet Meals.
The sous vide is the perfect partner for a frugal, bulk-buying strategy. On the weekend, I’ll buy a large, family-pack of a cheap cut of meat, like a chuck roast or some chicken thighs. I’ll season them all, seal them in individual bags, and then I’ll cook the entire batch at once in the sous vide. After they are cooked, I’ll cool them in an ice bath and then put the sealed, cooked portions directly into the freezer. This has created a treasure chest of perfectly cooked, ready-to-sear meals that have saved me a huge amount of time and money.
How to Make Clarified Butter Effortlessly with Sous Vide
The “Set It and Forget It” Method for Liquid Gold.
Clarified butter, or ghee, is a fantastic, high-smoke-point cooking fat, but making it on the stovetop can be a messy and fussy process of skimming. The sous vide method is completely effortless. I’ll just put a stick of butter in a mason jar and place it in the sous vide water bath for an hour or so. The gentle heat will perfectly melt the butter and cause the milk solids to separate and fall to the bottom. I can then just pour off the beautiful, clear, golden clarified butter from the top. It’s a completely hands-off and foolproof method.
The Best Way to Cook Lean Game Meats like Venison
I Conquered the “Gamey” Flavor with a Gentle Cook.
Lean, wild game meats like venison can be tricky to cook. They have a bold, “gamey” flavor, and because they are so lean, they can easily become dry and tough. The sous vide is the perfect tool for the job. The gentle, precise cooking method ensures that the lean meat will never overcook and will stay incredibly moist and tender. It also seems to mellow out some of the stronger, “gamey” flavors. A simple venison steak, cooked sous vide to a perfect medium-rare, is a true delicacy.
My Favorite “Sous Vide Dessert in a Jar” Recipes
The Easiest, Most Elegant Desserts I’ve Ever Made.
The “dessert in a jar” is one of my favorite sous vide tricks for entertaining. They are perfectly portioned, they can be made ahead of time, and they look incredibly elegant. My favorites are a classic “Crème Brûlée,” a rich “Chocolate Pot de Crème,” and a simple “Cheesecake.” I’ll just mix the ingredients, pour them into small, 4-ounce mason jars, and then cook them in the water bath. The result is a set of the most perfectly cooked, silky, and delicious individual desserts you’ve ever had.
How to Make Your Own “Canned” Fruits with Sous Vide
The Gentle Poach That Preserves the Perfect Texture.
I love to preserve the bounty of the summer, and the sous vide is a fantastic tool for a modern, gentle “canning” process. I’ll take some beautiful summer fruits, like peaches or plums, and I’ll seal them in a bag with a little bit of a light simple syrup. I’ll then cook them at a relatively low temperature in the sous vide. This gentle poaching process cooks the fruit perfectly while allowing it to maintain its beautiful texture and shape, which is often lost in a traditional, high-heat canning process.
The “Sous Vide for One” Meal Plan
I Became a Gourmet Chef in My Own Tiny Kitchen.
As a person who lives alone, the sous vide has completely transformed my cooking. It’s the perfect tool for a solo cook. I can buy a bulk pack of meat, cook it all at once, and then have a freezer full of perfectly cooked, single-serving portions. I can make a single, perfect steak without any waste. I can even make a single, perfect “egg bite” for breakfast. It has allowed me to eat a huge variety of delicious, gourmet-quality meals without any of the waste or the hassle of cooking for one.
The Best Spices and Herbs for Cooking in a Sous Vide Bag
The Flavor Infusion is Intense, So Less is More.
When you’re cooking in a sous vide bag, the flavors of your spices and herbs can become very, very concentrated. I learned that you often need to use a little bit less than you would in a traditional recipe. For spices, it’s best to use whole spices, like a whole clove of garlic or a sprig of thyme, as the ground versions can sometimes have a strange texture. For herbs, hardy herbs like rosemary and thyme work beautifully. Delicate herbs, like basil or cilantro, are best added at the very end, after you’ve seared the meat.
How to Cook a Perfect Lamb Shank with Sous Vide
The “24-Hour” Transformation from Tough to Tender.
A lamb shank is a tough but incredibly flavorful cut of meat that is perfect for the magic of sous vide. A long, slow, 24-hour cook in the water bath will completely transform this humble cut. The tough connective tissues will melt away, and the meat will become so incredibly tender that it will literally fall off the bone. I’ll often cook it in the bag with some red wine and some rosemary. The resulting lamb is succulent, deeply flavorful, and the sauce it creates in the bag is a liquid gold.
My Favorite “Two-Step” Recipes: Sous Vide then Grill/Fry
The “Best of Both Worlds” Approach to Perfect Food.
The sous vide is amazing for perfect, edge-to-edge cooking. But it doesn’t create the beautiful, crispy crust that we all love. My favorite recipes are a “two-step” process that combines the best of both worlds. I’ll cook my chicken wings in the sous vide until they are perfectly tender and juicy. Then, I’ll deep-fry them for just a minute to get an incredibly crispy skin. The same goes for a good steak. The sous vide does the hard work of the internal cooking, and a quick trip to a hot grill or a pan provides the final, glorious finish.
The Best Way to Organize Your Sous Vide Gear
I Built a “Go-Bag” for My Water-Based Adventures.
My sous vide gear—the circulator, the bags, the clips—used to be scattered all over my kitchen. I created a simple “go-bag” to keep it all organized. It’s a simple, canvas tote bag where I keep my circulator, a box of my favorite bags, my vacuum sealer (if I’m using it), and the clips to hold the bags to the side of the pot. Now, when I want to sous vide, I can just grab the one bag and have everything I need. It’s a simple, organized system that makes the whole process so much more streamlined and enjoyable.
How to Make Yogurt in Your Sous Vide Machine
The Most Consistent, Creamy Yogurt You’ve Ever Tasted.
Your sous vide machine is the ultimate, precision yogurt incubator. The process is simple. You just heat your milk to the right temperature, let it cool, and then whisk in your starter culture. Then, you can put the whole pot into your sous vide water bath, which will hold the mixture at the perfect, precise temperature for the incubation period. The result is the most consistent, creamy, and delicious homemade yogurt, with none of the guesswork of trying to find a “warm spot” in your house.
The Best “Pre-Sear” vs. “Post-Sear” Experiment
I Seared My Steak Before I Cooked It, and the Results Were Surprising.
There is a big debate in the sous vide world about whether you should sear your meat before or after you cook it. I decided to do a side-by-side experiment. The “post-sear” is the classic method, and it produces a fantastic crust. The “pre-sear,” however, was a surprise. Searing the steak before you put it in the bag and then cooking it resulted in a steak that had a much deeper, roastier, and more complex flavor that seemed to penetrate the entire piece of meat. Both are great, but the pre-sear is a fantastic technique for a different flavor profile.
My Favorite Way to Cook Octopus or Squid with Sous Vide
I Said Goodbye to Chewy, Rubbery Cephalopods Forever.
Octopus and squid are notoriously difficult to cook. They can go from tender to tough and rubbery in a matter of seconds. The sous vide is the foolproof solution. For an octopus, a long, slow cook in the water bath for about 4-5 hours will result in the most incredibly tender and succulent meat you’ve ever had. You can then finish it on a hot grill for a little bit of char. It’s a restaurant-quality dish that is now incredibly easy and consistent to make at home.
How to Make the Most Tender Brisket with Sous Vide
The “BBQ Joint in Your Kitchen” Method.
A good, tender brisket is the holy grail of barbecue, and it’s so hard to get right. The sous vide method is my secret to a perfectly tender, juicy brisket without a smoker. I’ll rub my brisket with a classic BBQ spice blend and then cook it in the sous vide for about 36 to 48 hours. This long, slow cook breaks down all the tough connective tissue. To finish it, I’ll put it in a hot oven for about an hour to develop that beautiful, dark “bark” on the outside. The result is a brisket that is worthy of any Texas BBQ joint.
The “Food Safety” Rules of Sous Vide You Can’t Ignore
I Learned to Cook with a Thermometer and a Clock.
While sous vide is incredibly safe, there are a few key food safety rules you can’t ignore. The most important is the “danger zone.” You should never cook or hold food for a long period of time in the temperature “danger zone” between 40°F and 130°F (4°C and 54°C). I also learned the importance of a rapid “ice bath” to cool my food down quickly before I put it in the freezer or the fridge. By understanding and respecting these simple rules, I can cook with complete and total confidence.
How to Use Sous Vide to Make Your Own Cheese
The Precision Temperature Control for a Perfect Curd.
Making your own fresh cheese, like a ricotta or a mozzarella, is a fun and rewarding project, and the sous vide is the perfect tool for it. The process of cheesemaking is all about very precise temperature control. The sous vide allows you to heat your milk to the exact temperature needed to set the curds, and it can hold it there perfectly. It takes all the guesswork and the potential for scorching the milk out of the process, and it makes for a much more consistent and successful cheesemaking experience.
The Best “Budget” Sous Vide Setup for Beginners
You Can Get Started for Under $100.
You don’t need to spend a fortune to get into the world of sous vide. A fantastic beginner’s setup can be had for under $100. There are a number of high-quality, reliable immersion circulators available online for a very reasonable price. For the container, you can just use a large stockpot that you already own. And for the bags, a simple box of Ziploc-style freezer bags is all you need to get started. It’s a small investment for a tool that will completely revolutionize the way you cook.
My Favorite “Weeknight Warrior” Sous Vide Recipes
The Meals That Make Me Feel Like a Gourmet Chef on a Tuesday.
The sous vide is not just for weekend projects. It’s a weeknight warrior. My favorite recipes are the ones that are fast and have a huge flavor payoff. A simple “Sous Vide Salmon” is on the table in about 30 minutes and is perfectly cooked. A pre-cooked, frozen “Sous Vide Chicken Breast” can be thawed and seared for a lightning-fast meal. And a simple “Sous Vide Pork Chop” is a restaurant-quality meal that is almost entirely hands-off. These recipes are my secret to eating like a king, even on my most chaotic weeknights.
How to Make a Perfect Hollandaise Sauce That Never Breaks
The Foolproof, Blender-Free Method for a Classic Sauce.
A classic Hollandaise sauce is a notoriously finicky and easy-to-break emulsion. The sous vide method is a completely foolproof and magical solution. I’ll simply put all my ingredients—the egg yolks, the lemon juice, the melted butter—into a Ziploc bag or a mason jar. I’ll cook it in the sous vide water bath, giving it a gentle shake every once in a while. The gentle, precise heat brings the sauce together into a perfect, stable, and creamy emulsion, with absolutely no risk of it breaking.
The Best Way to Cook a Thick-Cut Steak
The “Edge-to-Edge” Perfection That Only a Water Bath Can Deliver.
Cooking a very thick-cut steak, like a 2-inch ribeye, using traditional methods is a huge challenge. It’s so easy to overcook the outside before the inside is even close to being done. The sous vide is the undisputed champion for a thick-cut steak. I can cook the steak in the water bath to a perfect, edge-to-edge medium-rare. The result is a steak that is perfectly and uniformly cooked from one end to the other. A final, quick sear in a hot pan gives it that beautiful crust. It’s the only way to guarantee a perfect result with an expensive cut of meat.
My “What Not to Sous Vide” List
Some Foods are Better Left to the Pan.
While the sous vide is a magical tool, it’s not the right tool for every single job. I’ve learned that there are a few things that are just not great when cooked sous vide. I’m not a fan of ground meat burgers that are cooked in the bag, as the texture can be a little strange. I also don’t love the texture of a sous vide chicken skin. And for foods that need a deep, crispy, fried texture, the sous vide is just the first step in the process, not the final one.
How to Infuse Honey with Herbs and Spices
I Made a Gourmet Honey in My Own Kitchen.
Infused honey is a delicious, gourmet treat, and the sous vide is a fantastic way to make it. I’ll put some honey in a mason jar with my favorite flavoring—like a few sprigs of fresh rosemary, a vanilla bean, or a couple of cinnamon sticks. I’ll then cook the jar in the sous vide water bath at a low temperature for a few hours. The gentle, consistent heat extracts all the beautiful, aromatic flavors into the honey, creating a deeply infused and incredibly delicious product that is perfect for drizzling over cheese or into a cup of tea.
The Best Way to Cook a Whole Chicken with Sous Vide
The “Break it Down” Method for a Perfect Bird.
Cooking a whole chicken in a sous vide can be a bit tricky because the white meat and the dark meat are perfectly cooked at different temperatures. The best method, I’ve learned, is to break the chicken down into its parts. I’ll separate the breasts from the legs and the thighs. I can then cook the breasts at their ideal, lower temperature, and the legs and thighs at their ideal, higher temperature. This ensures that every single part of the chicken is cooked to its own, unique point of perfection.
My Favorite “Sous Vide to Air Fryer” Recipes
The “Dynamic Duo” for the Ultimate in Juicy and Crispy.
The sous vide and the air fryer are a match made in culinary heaven. The sous vide gives you a perfectly cooked, incredibly juicy interior, and the air fryer gives you a super crispy, golden-brown exterior. My favorite “dynamic duo” recipe is for chicken wings. I’ll cook the wings in the sous vide until they are perfectly tender. Then, I’ll toss them in the air fryer for a few minutes at a high temperature. The result is the juiciest, most tender chicken wing with the absolute crispiest skin you’ve ever had.
How to Make Perfect Beans from Scratch with Sous Vide
The “No-Soak” Method for Creamy, Delicious Beans.
Cooking dried beans from scratch can be a long process that often requires an overnight soak. The sous vide offers a fantastic “no-soak” method. I’ll simply put my dried beans in a mason jar with some water, a little salt, and some aromatics, and then I’ll cook the jar in the sous vide for several hours. The long, slow, and gentle cook results in the most incredibly creamy, tender, and perfectly cooked beans, with all of their skins intact. It’s a mostly hands-off method that yields a superior result.
The Best Way to Cook Corned Beef for St. Patrick’s Day
The “36-Hour” Transformation to a Tender, Juicy Masterpiece.
A traditional, boiled corned beef can often be a little dry and tough. The sous vide method is the secret to the most unbelievably tender and juicy corned beef you’ve ever had. I’ll take my corned beef brisket and cook it in the sous vide for about 36 hours. This long, slow cook completely breaks down all the tough connective tissue. The result is a piece of corned beef that is so tender, it will melt in your mouth. It’s a foolproof way to make a truly spectacular centerpiece for your St. Patrick’s Day feast.
My “Never Again” Sous Vide Fails (So You Can Avoid Them)
I Made the Mistakes So You Don’t Have To.
My sous vide journey has had a few bumps in the road. My biggest “never again” fail was not weighing down a bag that wanted to float. The result was a partially uncooked and unsafe piece of meat. Another fail was trying to cook a ground meat burger in the bag; the texture was just not right for me. And my most memorable fail was forgetting to put a trivet under my pot on a long cook, which resulted in a cracked countertop. These are the hard-won lessons that have made me a better and smarter sous vide cook.
How to Use Sous Vide to Make Limoncello
I Captured the Sunshine of the Amalfi Coast in a Bottle.
A traditional Limoncello can take over a month to infuse. The sous vide is a time machine that can give you a beautiful, vibrant, and intensely flavorful Limoncello in just a couple of hours. I’ll simply combine my high-proof vodka and the peels of a bunch of lemons in a mason jar. I’ll then cook the jar in the sous vide water bath for about two hours. The gentle, consistent heat dramatically speeds up the infusion process. The result is a beautiful, bright yellow, and incredibly aromatic Limoncello that tastes like pure sunshine.
The Best Way to Cook Different Cuts of Pork
From the Tenderloin to the Shoulder, the Sous Vide is a Pig’s Best Friend.
The sous vide is a fantastic tool for cooking almost any cut of pork. For a lean, tender cut like a pork tenderloin or a thick-cut pork chop, a short cook at a precise medium temperature will result in a piece of meat that is unbelievably juicy and tender. For a tough, fatty cut like a pork shoulder, a long, 24-hour cook will break down all the connective tissue and result in the most incredible pulled pork. The sous vide allows you to treat each cut with the specific time and temperature it needs to be at its absolute best.
My Favorite “Sous Vide for Vegetarians” Recipes
The Humble Vegetable Becomes a Gourmet Superstar.
The sous vide is not just for meat-eaters. It’s an incredible tool for transforming the texture and the flavor of vegetables. My favorite vegetarian recipe is for “Sous Vide Carrots.” Cooked with a little butter and a sprig of thyme, they become the sweetest, most intensely “carrot-y” thing you’ve ever tasted. I also love to make a “Sous Vide Risotto” in a bag, which is incredibly creamy and requires no stirring. And a simple “Sous Vide Poached Egg” is the perfect, elegant topping for a piece of avocado toast.
How to Cook Multiple Items at Different Temperatures
The “Starting with the Highest and Working Your Way Down” Method.
Cooking a full meal with the sous vide can be tricky if your different components require different temperatures. The best method is to start with the item that requires the highest temperature. For example, I’ll cook my vegetables at a high temperature first. Then, I’ll lower the temperature of the water bath to the ideal temperature for my steak, and I’ll add the steak to the bath. The pre-cooked vegetables can just hang out in the cooling water bath, and they will stay warm. It’s a simple, strategic way to time a multi-component meal.
The “Weighting Game”: How to Keep Your Bags Submerged
I Fought the Floaties and Won.
One of the most common and dangerous mistakes in sous vide is having a bag that floats. If the food is not fully submerged, it is not cooking safely. I’ve learned a few tricks to win the “weighting game.” My favorite is to simply place a heavy, ceramic bowl or a plate on top of the bag to keep it submerged. I’ve also had great success with special, magnetic sous vide weights that you can place inside the bag. And for a simple DIY solution, a few heavy butter knives in the bag can often do the trick.
My Favorite Marinades for Sous Vide Steak
The “In-the-Bag” Flavor Infusion.
A great steak doesn’t need much, but a simple marinade can add a wonderful layer of flavor, especially with the sous vide method. My favorite is a simple “Garlic and Herb” marinade with olive oil, a few crushed cloves of garlic, and a sprig of rosemary and thyme. Another great option is a simple “Asian-inspired” marinade with a little soy sauce, some minced ginger, and a splash of sesame oil. Because the steak is cooking in the marinade for a long time, the flavors have a chance to deeply penetrate the meat.
How to Pasteurize Eggs for Safe Use in Recipes
I Made My Own Safe, “Raw” Eggs for Caesar Dressing and Mayonnaise.
I love a good, homemade Caesar dressing or a creamy mayonnaise, but I was always a little nervous about using raw eggs. The sous vide is a foolproof way to pasteurize eggs at home, making them completely safe to use in these recipes. I’ll simply cook the whole, in-shell eggs in the sous vide water bath at a precise 135°F (57°C) for about two hours. This is hot enough to kill any potential salmonella, but it’s gentle enough that the eggs are still functionally “raw” and can be used to create beautiful emulsions.
The Best Way to Cook a Perfect Turkey Breast for Sandwiches
The “Deli Meat” Upgrade That Changed My Lunch Game.
I was so tired of slimy, expensive, store-bought deli turkey. The sous vide is the secret to making the most incredible, juicy, and flavorful turkey breast for sandwiches. I’ll take a simple, boneless, skinless turkey breast, season it well, and cook it in the sous vide for a few hours. The result is an unbelievably moist and tender turkey breast that I can then chill and slice very thin. It’s a massive upgrade from the packaged stuff, it’s so much cheaper, and it has completely revolutionized my lunch game.
My “Sous Vide Starter Kit” Recommendations
The Three Simple Tools You Need to Get Started.
You don’t need a lot of fancy gear to get started with sous vide. My “starter kit” recommendation is simple and affordable. First, a reliable and well-reviewed immersion circulator. Second, a simple, 12-quart, clear plastic container with a lid. This is a much better vessel than a stockpot. And third, a simple box of high-quality, Ziploc-style freezer bags. That’s it. With these three simple tools, you have everything you need to start exploring the incredible world of sous vide cooking.
How to Make Your Own Bacon from Pork Belly
I Cured and Cooked My Way to Bacon Nirvana.
Store-bought bacon is great, but making your own is a truly transcendent experience. The sous vide is a fantastic tool for the “cooking” part of the process. After I’ve cured a piece of pork belly in a mixture of salt and spices for about a week, I’ll seal it in a bag and cook it in the sous vide for about 8 to 12 hours. This renders some of the fat and results in a bacon that is incredibly tender and has a wonderful, “ham-like” texture. A final sear in a hot pan is all it needs.
The Best Way to Cook Artichokes with Sous Vide
The “Perfectly Tender, Never Water-Logged” Method.
Cooking a whole artichoke can be a tricky business. It’s so easy to undercook them or to boil them into a water-logged mess. The sous vide is the perfect tool for the job. I’ll trim the artichoke, and then I’ll seal it in a bag with some olive oil, a few cloves of garlic, and a sprig of thyme. I’ll cook it in the water bath for about an hour. The result is an artichoke that is perfectly tender and creamy, and because it was cooked in the bag, it’s intensely flavorful and not at all watery.
My Favorite “Wow Factor” Sous Vide Dish for Guests
The “72-Hour Short Rib” is My Secret Weapon.
When I really want to impress my dinner guests, I always turn to the 72-hour sous vide short rib. It’s a dish that has an absolutely massive “wow factor,” but it’s almost completely hands-off for me. I’ll do all the “work” in the days leading up to the party. On the day of, all I have to do is give the perfectly cooked, unbelievably tender steak a final sear. My guests are always completely blown away by the texture and the flavor, and they have no idea that it was one of the easiest main courses I’ve ever made.
How to Use Sous Vide for Better Cocktails
I Became a Craft Mixologist with a Pot of Water.
The sous vide is a secret weapon for any home bartender. It’s fantastic for making incredible, fast-infused simple syrups and spirits. But my favorite trick is for making a perfect, frothy “sour” style cocktail. I’ll combine my egg white, my spirit, my citrus, and my syrup in a mason jar and cook it in the sous vide at a low temperature for about 15 minutes. This pasteurizes the egg white and creates the most incredible, stable, and silky foam when I shake the cocktail.
The Best Way to Cook Liver and Other Organ Meats
The Gentle Heat for a Delicate Ingredient.
Organ meats like liver are incredibly nutritious, but they are also very delicate and easy to overcook into a rubbery, metallic-tasting mess. The sous vide is the perfect tool for cooking them with a gentle and precise touch. I’ll cook a piece of beef or chicken liver in the sous vide to a perfect, rosy-pink medium-rare. The gentle, even heat ensures that it will never overcook, and the result is a liver that is incredibly creamy, tender, and has a much milder flavor.
My “Sous Vide Showdown”: Comparing Different Brands
I Put the Top Immersion Circulators to the Test.
When I was ready to upgrade my sous vide setup, I decided to do a “showdown” of the top brands. I compared them on a few key metrics: heating speed, temperature stability, noise level, and the user-friendliness of their app. While they all did a fantastic job of cooking the food, I was surprised to find that there were real differences in the user experience. The test helped me to find the perfect machine for my specific needs and my budget, and it was a fun, nerdy, and delicious experiment.
How to Make Perfect Risotto Without Stirring
The “Risotto in a Bag” That Will Change Your Life.
A traditional risotto is a labor of love that requires 20 minutes of constant, meditative stirring. The sous vide “risotto in a bag” method is a completely hands-off and foolproof alternative. I’ll simply combine my Arborio rice, my broth, and my aromatics in a vacuum-sealed bag. I’ll cook the bag in the water bath for about 40 minutes. The gentle, even heat cooks the rice perfectly. At the very end, I’ll just stir in my parmesan cheese and a knob of butter. The result is a creamy, perfect risotto with absolutely no stirring.
The Best Way to Use Leftover “Bag Juice”
That’s Not Juice, That’s Liquid Gold.
After you’ve cooked a piece of meat in a sous vide bag, you’re left with a small amount of a very concentrated, flavorful liquid. Don’t throw that away! That “bag juice” is pure, liquid gold. It’s essentially a super-concentrated and delicious broth. My favorite way to use it is to pour it into the hot pan after I’ve seared my meat. I’ll let it reduce for a minute and then whisk in a small knob of butter. It creates the most incredible, flavorful, and effortless pan sauce you’ve ever tasted.
My “Is It Worth It?” Review for Different Foods
The Sous Vide is a Superhero for Some, and Just a Guy for Others.
After years of experimenting, I’ve developed a clear sense of which foods are truly “worth it” to cook with the sous vide. For a tough, cheap cut of meat like a chuck roast, it is a 10/10, life-changing experience. For a thick-cut steak or a pork chop, it is a solid 9/10 for its foolproof perfection. For a delicate piece of fish, it’s a fantastic 8/10. But for something like a simple ground meat burger, the extra effort is probably not worth the marginal improvement in the final result.
How to Make Perfect Potatoes au Gratin with Sous Vide
The “No-Curdle, No-Fail” Method for a Creamy Classic.
A classic Potatoes au Gratin can be a bit tricky; the cream sauce can sometimes curdle or break. The sous vide is a completely foolproof method. I’ll slice my potatoes very thin and then seal them in a bag with my cream, cheese, and seasonings. I’ll cook the bag in the water bath for about 90 minutes. The gentle, even heat cooks the potatoes perfectly and creates a stable, creamy sauce. A quick trip under the broiler at the end gives it that beautiful, golden-brown, bubbly top.
The Best Way to Cook Chicken Wings Before Frying or Grilling
The “Sous Vide to Fryer” Method for the Ultimate Wing.
The secret to the absolute best chicken wing of your life is a two-step process. First, you cook the wings in the sous vide. This makes the meat incredibly tender and juicy, and it starts to render some of the fat from the skin. The second step is to deep-fry or grill the wings at a very high heat for just a few minutes. The result is a chicken wing that is fall-off-the-bone tender on the inside, with an unbelievably crispy, crunchy, and perfectly rendered skin on the outside. It is the undisputed king of all chicken wings.
My Favorite “Gourmet on a Budget” Sous Vide Meals
I Turned a Cheap Cut into a Michelin-Star Dish.
The sous vide is the ultimate tool for a “gourmet on a budget” philosophy. It allows you to take incredibly cheap, humble cuts of meat and transform them into something truly extraordinary. My favorite is a simple, 24-hour “Chuck Roast Steak.” I’ll take a cheap, $8 chuck roast and cook it for a day in the sous vide. The result is a piece of meat that is as tender as a filet mignon, but with a much deeper, beefier flavor. It’s a true, five-star meal that costs almost nothing to make.
How to Use Your Sous Vide for Thawing Food Quickly and Safely
The “Speed Defrost” in a Water Bath.
Forgetting to thaw your dinner is a common problem. The sous vide is a fantastic tool for a quick and safe “speed defrost.” I’ll set my sous vide to a very low temperature, just above freezing. I’ll then put my frozen, vacuum-sealed piece of meat in the circulating water bath. The moving water thaws the meat much more quickly and evenly than just leaving it on the counter, and it keeps it out of the temperature “danger zone.” It’s a simple and effective trick that has saved dinner on many occasions.
The Best Way to Cook Lamb Chops
The “Rosy-Pink Perfection” Method.
Lamb chops are a delicious but expensive cut of meat, and it’s so easy to overcook them. The sous vide is the foolproof way to achieve a perfect, rosy-pink, edge-to-edge medium-rare every single time. I’ll cook my lamb chops at a precise 131°F (55°C) in the water bath. This ensures that they will never, ever overcook. A final, quick sear in a screaming hot, butter-basted pan with some garlic and rosemary gives them a beautiful crust. It’s the only way to guarantee a perfect result with such a beautiful cut of meat.
My “Can’t Live Without” Sous Vide Accessories
The Small Things That Make a Big Difference.
While you can get started with just a pot and a bag, a few key accessories have made my sous vide life so much easier and more enjoyable. My number one is a dedicated, clear plastic container with a lid. It’s so much better than a stockpot. I also love my simple, magnetic sous vide weights, which are a foolproof way to keep my bags from floating. And for the final sear, a simple, handheld “searing torch” is an incredibly fun and effective tool for getting a perfect crust.
How to Make a Perfect Flan with Sous Vide
The Silky, Smooth, and Bubble-Free Custard of Your Dreams.
A traditional flan can be prone to getting a weird, bubbly texture if it’s cooked at too high a temperature. The sous vide is the secret to the most incredibly silky, smooth, and perfect flan you’ve ever had. I’ll make my caramel and pour it into the bottom of my mason jars. I’ll then pour my custard base on top. I’ll cook the jars in the sous vide water bath. The gentle, precise heat cooks the custard perfectly without ever allowing it to boil, resulting in a flawless, bubble-free texture.
The Best Way to Cook a Tomahawk Steak
The “Reverse Sear” on Steroids.
A giant, thick-cut “tomahawk” steak is a dramatic and impressive piece of meat, but it’s incredibly difficult to cook properly using traditional methods. The sous vide is the perfect tool for the job. It’s like a “reverse sear” on steroids. I’ll cook the massive steak in the sous vide until it’s a perfect, edge-to-edge medium-rare. Then, I’ll finish it on a screaming hot grill for just a minute on each side to get that beautiful, smoky char. It’s the only way to guarantee a perfect result with such a showstopping and expensive cut.
My “Sous Vide Transformation”: From Skeptic to Believer
I Thought It Was a Gimmick. It Became the Soul of My Kitchen.
When I first heard about sous vide, I thought it was a ridiculous, over-the-top, scientific gimmick. It seemed so fussy and unnecessary. Then, I tried it. I cooked one, single, cheap cut of steak, and my entire culinary worldview was shattered. The level of perfection, the consistency, and the incredible flavor it could produce was unlike anything I had ever experienced. It wasn’t a gimmick; it was a revolution. The sous vide didn’t just change the way I cook; it changed the way I think about food.
The Future of Cooking: Why Sous Vide is Here to Stay
It’s Not a Trend. It’s a Fundamental Shift in How We Cook.
Sous vide is not just another fleeting kitchen trend. It’s a fundamental shift in our ability to control the outcome of our cooking. For centuries, cooking has been an art of managing a chaotic and uneven heat source. Sous vide removes the chaos. It replaces guesswork with precision. It democratizes the ability to achieve perfect, restaurant-quality results, every single time. It’s a technology that is only going to get more accessible and more integrated into our kitchens, and it is absolutely here to stay.
Sous Vide Made Simple: The One Technique That Unlocks Your Inner Chef
It’s a Superpower That Gives You Confidence.
The most profound thing about sous vide is not the perfect steak. It’s the confidence it gives you. It’s the superpower of knowing, with 100% certainty, that the expensive roast you’re cooking for your in-laws is going to be perfect. It’s the freedom from the stress and the anxiety of “is it done yet?” This one, simple technique of cooking with precise temperature control is the key that can unlock the inner, confident, and creative chef that lives inside all of us.