Tag Archives: sous vide recipes

No-Fuss Sous Vide Ribs

INGREDIENTS 1 half-rack baby back ribs 1/2 cup barbecue sauce 1-2 dashes Liquid Smoke   INSTRUCTIONS Preheat the SousVide Supreme to 134F/57C. Put a half rack of baby back ribs into a large (gallon/3.8 liter) zip-closure cooking pouch, with valve or without. (Do as many as 4 half racks at a time in the SousVide Supreme.) Pour ½ cup (240 ml) of your favorite barbecue sauce right into the pouch(es) and massage the ribs through the pouch to coat with the sauce. Add a few dashes of Liquid Smoke (or other hickory smoke flavoring) to the pouch. Use the displacement … Read More

Sous Vide French Toast

Courtesy of Recipe Contest Winner Adam Fields Serves 4 INGREDIENTS 8 eggs 3/4 cup (240 ml) milk 1 splash vanilla 1 pinch salt 2 large pieces day-old challah 2 tablespoons (28 g) unsalted butter, for frying   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/ 64C. In a bowl, mix eggs, milk, vanilla, and salt until well blended. Put two slices of challah into a small (quart/0.9 liter) zip-closure cooking pouch and pour in the egg mixture. Close the zipper seal of the pouch and shake to completely coat the slices with the egg mixture, then remove the air … Read More

Easy Weeknight Chili Con Carne

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS (previously prepared) 1 flank steak, cooked sous vide, thawed if frozen, diced to ½-inch ADDITIONAL INGREDIENTS 3 tablespoons (45 ml) rendered bacon fat or oil 1 small onion, peeled and diced 1 clove garlic, peeled and minced 2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) smoked paprika 1 tablespoon (15 ml) ground cumin 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 … Read More

Easy Weeknight Beef Stew

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS (previously prepared) 1 pouch cooked flank steak 1 pouch cooked potatoes 1 pouch cooked carrots ADDITIONAL INGREDIENTS 2 tablespoons (30 ml) olive oil 1 clove garlic, peeled and minced 1 small yellow onion, peeled and sliced 1 bay leaf 2 tablespoons (30 ml) flour 1 quart (0.9 liters) beef broth 1 cup (128 g) frozen green peas 1 cup (128 g) frozen corn kernels … Read More

Easy Weeknight Steak Fajitas

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS (previously prepared) 1 pouch flank steak, cooked, thawed if frozen 1 pouch peppers and onions, thawed if frozen ADDITIONAL INGREDIENTS 2 tablespoons (30 ml) fajita seasoning 10 to 12 small flour tortillas 1/2 small head iceberg lettuce, shredded finely 2 tomatoes, seeded and diced 1 avocado, peeled and sliced and doused with lime juice 2 limes 4 tablespoons (60ml) sour cream   INSTRUCTIONS Fill … Read More

Chicken with Spanish Rice and Veggies

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS  – previously prepared: 1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen 1 pouch cooked rice 1 pouch cooked peppers and onions ADDITIONAL INGREDIENTS: 2 tablespoons olive oil 4 cloves garlic, peeled and minced 1 teaspoon smoked paprika Salt and pepper to taste 1 can (2.25 ounces/64 g) sliced black (ripe) olives, drained 1 cup (240 ml) tomato sauce 2 tablespoons (30 ml) … Read More

Easy Weeknight Chicken Caesar Wraps

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS – previously prepared 1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen ADDITIONAL INGREDIENTS Olive oil 4 cups romaine lettuce, chopped 4 tablespoons (60 ml) Caesar dressing, commercial 4 tablespoons (60ml) grated Parmesan cheese 1 handful of seasoned croutons, crushed 4 large tortilla wraps 1 lemon 4 large fresh pears or apples, washed, sliced and rubbed with lemon 1 bunch red or … Read More

Easy Weeknight Herb Scented Chicken Breasts

With potatoes and peppers Serves 4 The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS – previously prepared 2 pouches (4 total) skin-on chicken breasts, cooked, thawed if frozen 1 pouch cooked potatoes 1 pouch cooked peppers and onions ADDITIONAL INGREDIENTS 3 tablespoons butter 2 sprigs rosemary and/or thyme, chopped (or a pinch of dried herbs) Salt and pepper, to taste 1 clove garlic, peeled   INSTRUCTIONS Fill the SousVide Supreme with hot tap water and preheat to 160F/71C. Take the pouches of chicken, potatoes, and peppers from the refrigerator (or freezer) … Read More

Vegetable Risotto Sous Vide

Adapted from Easy Sous Vide (Paradox Press 2011) Serves 4 Hands on time: 3 minutes Sous vide cooking time: 40 minutes INGREDIENTS 1 cup (3 ounces/90g) Arborio rice 3 cups (720 ml) vegetable or mushroom broth ½ teaspoon (2.5 ml) butter 2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped 1 sprig fresh rosemary, leaves minced salt and pepper to taste 1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows) Freshly grated Parmesan cheese, for serving   INSTRUCTIONS Fill and preheat the water oven to 183F/83C. Put all ingredients, except cooked vegetables and cheese, into a zip-closure … Read More

Peach Bread Pudding Sous Vide

… with Sweet Tea Rum Sauce Courtesy of MasterChef season one Winner Whitney Miller Serves 5 INGREDIENTS For the bread pudding 1 French baguette, crust removed, cut into 1-inch cubes (about 3 cups) 1 cup (240 ml) half-and-half 1/3 cup (80 ml) heavy cream 1 large egg, whole 3 large egg yolks ½ cup (96 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract Pinch cinnamon 2 small peaches, diced (or 1 cup frozen slices, thawed and diced) For the sweet tea rum sauce 1 ¼ cups (305 ml) water 1 tea bag (black unflavored tea) 1 cup (192 g) … Read More

Blackberry Basil Infused Vinegar

Courtesy of Faith Keating (keatinglang.com) INGREDIENTS 3 cups (12 oz/340 g) of blackberries 1/2 cup (1.3 oz/34 g) basil leaves 4 cups (16 fl oz/473 ml) white balsamic vinegar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 153°F/ 67°C. Combine ingredients in a large (1 gallon/3.8 liter) zip-closure cooking pouch, use the Displacement (Archimedes’) Principle to evacuate the air, and zip closed. Submerge in the water bath and cook for 2 to 3 hours. Partway through the cooking process, squeeze the pouch to soften the blackberries. Strain the vinegar through cheesecloth or a fine mesh strainer and discard the solids. Pour the infusion into … Read More

Char Siu Vide

Courtesy of Recipe Contest winner Mark Garetz (www.markiscooking.com) INGREDIENTS 1 (approximately 1.5 pounds/ 685 g) pork tenderloin 1 package NOH brand Char Siu marinade, dry 1/4 cup (60 ml) honey   INSTRUCTIONS Rinse the tenderloin and with paper towels, pat dry Shake the marinade packet well to thoroughly mix the contents.  Use dry; do not mix with liquid. Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well.  (Save the rest of the packet for a later use) Put the seasoned tenderloin into a cooking pouch and vacuum seal. Put the sealed pouch into the refrigerator … Read More