Print Simple Sous Vide Steak Course Main Course Keyword cast iron, sous vide, steak Prep Time 10 minutes minutes Cook Time 2 hours hours 32 minutes minutes Resting time 15 minutes minutes Total Time 2 hours hours 57 minutes minutes Servings 2 servings Author Bon Appetit Equipment Sous Vide machine Pot Cast iron pan Ingredients 1 14–16-ounce boneless strip steak (1½–2 inches thick) 1/4 tsp garlic powder 1/4 tsp onion powder 1 tsp kosher salt, plus more 1/4 tsp freshly ground black pepper, plus more 3 sprigs rosemary 3 sprigs thyme 1 tbsp grapeseed or other neutral oil Instru ..read more

The post Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) appeared first on Best Sous Vide Recipes ..read more

The post Sous Vide Pork Chops appeared first on Best Sous Vide Recipes ..read more

  Print Sous Vide Halibut Course Main Course Keyword grapefruit, halibut, lemon, lime, orange, sous vide Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 4 Author Chris Holland Equipment Sous Vide Immersion Circulator Cooking Container Ingredients 4 6 oz halibut fillets 2 tbsp citrus-infused olive oil or 2 tbsp cold butter 8 thin grapefruit slices 8 thin lime slices 8 thin lemon slices 8 thin orange slices sea salt Instructions Fill and preheat your water oven to 132°F. Use the salt to season the halibut fillets on bot ..read more

Print Sous Vide Beef Bulgogi Bowls Course Main Course Keyword bulgogi, sous vide, steak Prep Time 10 minutes minutes Cook Time 2 hours hours 10 minutes minutes Total Time 2 hours hours 20 minutes minutes Servings 4 Author Nick Evans Equipment Large skillet Small Bowl Sous Vide Immersion Circulator Cooking Container Ingredients For the steak 1 1/2 lbs flank steak 2 tsp fresh ginger grated 1 clove garlic minced 2 tbsp soy sauce 1 tbsp brown sugar 1 tbsp rice wine vinegar 1 tsp sesame oil 1 tbsp oil For the bulgogi sauce 1/3 cup gochujang chili sauce 1 tbsp soy sauce 1 tbsp h ..read more

  Print Spiced Pineapple with Whipped Cream Cheese Yogurt and Ginger Biscuits Course Dessert Keyword biscuits, ginger, pineapple, sous vide, whipped cream cheese, yogurt Prep Time 5 minutes minutes Cook Time 12 hours hours Servings 8 Author Chris Holland Equipment Blender or Mixer Sous Vide Immersion Circulator Cooking Container Ingredients For Pineapple 1 pineapple 1 tsp Chinese five-spice 2 tsp lemon zest 1 tsp pink peppercorns crushed 1/4 tsp nutmeg 1/4 tsp cinnamon 1 tsp allspice 200 ml white wine 100 grams soft, dark, brown sugar For Whipped Cream Cheese Yogurt 250 ..read more

Print Sous Vide Roast Beef Course Main Course Keyword beef, roast beef, sous vide Prep Time 15 minutes minutes Cook Time 1 day day Total Time 1 day day 15 minutes minutes Servings 8 Author Mark Hinds Equipment Small Bowl Broiler Pan Small Sauce Pan (optional) Sous Vide Immersion Circulator Cooking Container Ingredients 3 1/2 lb beef roast 2 cloves garlic minced 1 tbsp rosemary minced 1/2 tbsp Worcestershire sauce 1 tsp smoked paprika 1/2 tsp mustard powder 2 1/2 tsp salt 1/2 tsp pepper Instructions Set up your sous vide water bath with the temperature set to 136ºF ..read more

  Print Sous Vide Hard-Boiled Eggs Course Breakfast Keyword eggs, hard-boiled eggs, sous vide Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 12 Author Jennifer Equipment Sous Vide Immersion Circulator Cooking Container Ingredients 4-12 large eggs Instructions Fill a stockpot or sous vide container with enough water to cover your eggs. Place on heat-proof surface and add immersion circulator.  Heat water to 194°F. When water is heated, carefully lower the eggs into the water. Cook for 20 minutes then remove e ..read more

Print Sous Vide Poached Salmon with Orange-Cilantro Beurre Blanc Course Main Course Keyword beurre blanc, cilantro, orange, poached salmon, salmon, sous vide Prep Time 5 minutes minutes Cook Time 25 minutes minutes Resting Time 5 minutes minutes Total Time 35 minutes minutes Servings 2 Author Food for Net Equipment Large Bowl Small Sauce Pot Sous Vide Immersion Circulator Cooking Container Ingredients For Poached Salmon 2 salmon steaks salt olive oil For Orange-Cilantro Beurre Blanc 1/4 cup orange juice 1 tbsp lemon juice 1/2 stick butter divided by tbsp 1 tbsp cilantro ch ..read more

Print Sous Vide Mahi-Mahi with Squid Ink Bean Puree Course Main Course Keyword black beans, mahi-mahi, sous vide, squid ink Prep Time 15 minutes minutes Cook Time 30 minutes minutes Resting Time 5 minutes minutes Total Time 50 minutes minutes Servings 2 Author Food for Net Equipment Pan Food processor Small Pot Medium-Sized Pot Sous Vide Immersion Circulator Cooking Container Ingredients For the Mahi-Mahi 2 fillets Mahi-Mahi 2 tbsp olive oil salt to taste 1 cup black beans cooked 1/4 cup squid ink 1/4 cup onions chopped 1 cup white wine For the Basil Oil 1 bunch fresh ..read more