25 Sous Vide Recipes to Try ASAP (2024)


25 Sous Vide Recipes to Try ASAP (1)

By Lindsay Champion

Published Apr 3, 2020

Time to meet the most game-changing food trend: sous vide cooking. It’s a fancy French technique that involves sealing your food in an airtight bag, then cooking it slowly in a water bath. All you need is an affordable precision cooker and a sealable bag (we prefer using a reusable silicone one instead of plastic packaging). Then you can try these 25 to-die-for chicken, veggie and fish sous vide recipes.


17 Cold-Weather Dinners That Won’t Ruin Your Diet

25 Sous Vide Recipes to Try ASAP (2)

Floating Kitchen

1. Sous Vide Cranberry-bbq Salmon

The secret here is to pop them in the broiler for a minute once they're cooked to give the tops some color.

25 Sous Vide Recipes to Try ASAP (3)

Upstate Ramblings

2. Sous Vide Chicken Breast With Lemon And Herbs

Double the recipe and use it for salads and sandwiches all week long. The clean, simple flavors go with everything.

25 Sous Vide Recipes to Try ASAP (4)


3. Sous Vide Meatballs

A classic Italian recipe made a classic French way.

25 Sous Vide Recipes to Try ASAP (5)

Life She Lives

4. Sous Vide Buffalo Chicken Lettuce Wraps

We love this low-carb version of our favorite bar snack. Serve it when you’re watching the game, or pack it up for a desk lunch you’ll actually want to eat.

25 Sous Vide Recipes to Try ASAP (6)

Spoon Fork Bacon

5. Sous Vide Eggs With Bearnaise Sauce And Polenta

Sous vide poached eggs make this brunch dish a standout.

Get the recipe

25 Sous Vide Recipes to Try ASAP (7)


6. Sous Vide Vietnamese Fragrant Beef Stew

Just wait until the smell of this hearty Vietnamese beef stew fills your kitchen.

25 Sous Vide Recipes to Try ASAP (9)

Upstate Ramblings

8. Maple Bourbon Sous Vide Carrots

The perfect side dish to a Sunday roast.

25 Sous Vide Recipes to Try ASAP (10)

Whitney Bond

9. Sous Vide Egg Bites

Hot tip: Meal prep these low-carb egg bites on Sunday for healthy breakfasts ready to go all week.

25 Sous Vide Recipes to Try ASAP (11)


10. Sous Vide Chicken Caesar Salad

Usually, the chicken in a chicken Caesar is a bit of an afterthought. But thanks to the sous vide, which keeps it tender and juicy, the protein is the star of the show.

25 Sous Vide Recipes to Try ASAP (12)


11. Sticky Crispy Sous Vide Chicken Drumsticks

Everything we love about Chinese takeout, with only five minutes of prep time. (Bonus: These will be a huge hit with the kids.)

25 Sous Vide Recipes to Try ASAP (13)


12. Chicken Marsala Sous Vide

You’re definitely going to want to serve it over some pasta to soak up the creamy, umami-rich sauce. (A side of garlic bread wouldn’t hurt, either.)

25 Sous Vide Recipes to Try ASAP (14)


13. Herb Crusted Sous Vide Leg Of Lamb

Tender, juicy lamb without all the fuss. You'll definitely want to serve it with a side of buttery potatoes or crispy root vegetables.

25 Sous Vide Recipes to Try ASAP (15)


14. Sous Vide Pulled Pork Mexican Lettuce Wraps

Everything we love about Mexican takeout, with only 15 minutes of prep time.


Whoa, This Lower-Carb, Gluten-Free Pasta Has as Much Protein as Chicken

25 Sous Vide Recipes to Try ASAP (16)

The Silly Girl's Kitchen

15. Sous Vide Chicken Caprese

For warm-weather cooking, sous vide is ideal, because you never have to turn on the oven. Throw on some fresh tomatoes and basil, mozzarella balls and drizzle the whole thing with balsamic vinegar, and you’ve got an incredible summer meal.

25 Sous Vide Recipes to Try ASAP (17)

40 Aprons

16. Faux Smoked Salmon Sous Vide

Serve on a baguette smeared with the yogurt-dill-feta sauce and a few pieces of red onion.


7 Foods You Should Eat Every Single Week

25 Sous Vide Recipes to Try ASAP (18)

Floating Kitchen

17. Sous Vide Cinnamon And Salted Caramel Ice Cream

This homemade ice cream recipe proves how versatile a sous vide really is.

25 Sous Vide Recipes to Try ASAP (19)


18. Sous Vide Brisket

Your weeknight dinner just got a major upgrade.

25 Sous Vide Recipes to Try ASAP (20)


19. Sous Vide Scallops, Cauliflower And Brown Butter Tahini Sauce

You'll definitely impress your dinner party guests when you serve this gorgeous dish.

25 Sous Vide Recipes to Try ASAP (21)

I am Food Blog

20. Simple Sous Vide Rib Eye Steak Recipe With Basil Garlic Compound Butter

While the steak cooks for an hour, you'll have time to prepare dessert for a romantic date night.

25 Sous Vide Recipes to Try ASAP (22)

Health Starts In the Kitchen

21. Sous Vide Lamb Chops

Served over low-carb tzatziki sauce, bookmark this recipe for your next holiday dinner.

25 Sous Vide Recipes to Try ASAP (23)

Upstate Ramblings

22. Sous Vide Pork Chops With Mustard Cream Sauce

Overcooked pork chops are a thing of the past thanks to sous vide. Plus, the one-pan mustard sauce comes together in under five minutes.

25 Sous Vide Recipes to Try ASAP (24)


23. Sous Vide Hawaiian Shoyu Chicken

If you can’t be eating dinner on a lanai overlooking a Pacific sunset, this is the next best thing. Think of it as teriyaki chicken with a little extra kick.

25 Sous Vide Recipes to Try ASAP (25)

I am Food Blog

24. Japanese Sous-vide Duck Ramen Recipe

You may need to head to a specialty foods store to find some of the ingredients, but trust us, this authentic, soul-warming bowl of ramen is worth it.

25 Sous Vide Recipes to Try ASAP (26)

Whitney Bond

25. Sous Vide Bbq Chicken

Using store-bought BBQ sauce makes this about as quick and easy as it gets. We love serving it on top of a big, crunchy salad.


How to Sous-Vide Without a Machine

25 Sous Vide Recipes to Try ASAP (29)

Lindsay Champion

Freelance Editor

From 2015-2020 Lindsay Champion held the role of Food and Wellness Director. She continues to write for PureWow as a Freelance Editor.

read full bio

25 Sous Vide Recipes to Try ASAP (2024)


What should I try first with sous vide? ›

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

What is the best thing to make in a sous vide? ›

The Best Foods To Cook Sous Vide
  • Tougher Cuts of Meat. What's important to remember here is that a 'tougher' or 'cheaper' cut of meat, doesn't necessarily mean a 'worse' cut. ...
  • Eggs. Eggs are one of the most popular foods to cook sous-vide for a couple of reasons. ...
  • Pork. ...
  • Lamb. ...
  • Carrots. ...
  • Filleted Fish. ...
  • Liver. ...
  • Fillet Steak.

How many things can you sous vide at once? ›

For example; in a 10 to 15-liter bath, you should be able to accommodate 15-20, 6-ounce portions. For at 20 to 30-liter bath, you can accommodate 30 to 40 6-ounce portions.

Is it safe to sous vide for 24 hours? ›

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous vide cooking. You will, however, eventually notice a difference in texture. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range.

What is a disadvantage of sous vide? ›

With sous-vide, you get the benefits of poaching (extremely tender proteins), but you lose out on the delicious flavor compounds that develop when searing and roasting. For this reason, some chefs recommend searing your meat or chicken before cooking sous-vide, to enhance the flavor.

What should not be sous vide? ›

Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

Can you use Ziploc bags for sous vide? ›

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Do major steakhouses use sous vide? ›

Do Steakhouses use Sous Vide Cooking Methods? Pre-cooking juicy steaks using sous vide is common in steakhouses across the United States. This might come as a surprise to frequent steakhouse customers, but using the technique allows chefs to cook great tasting steaks every time.

Does meat get more tender the longer you sous vide? ›

Turning Tough Cuts Tender: Collagen proteins unwind into moisture-holding gelatin at temperatures as low as 122°F/50°C. Sous vide cooking allows us to hold tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time and get the same tenderizing effect as braising.

Can you overdo sous vide? ›

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

Can you leave food in sous vide all day? ›

For optimal outcomes, we recommend the following rules of thumb: Don't hold foods longer at cooking temperature for double of their minimum cooking time (see Typhur Sous Vide Station guide for time and temperature). Keep the total cooking duration (including the hold time) under 72 hours.

Can I sous vide 2 steaks in one bag? ›

I usually just put the person's name on the bag, like they do at Starbucks! The type of steak, the size of the steak and the number of steaks in the bath at one time does not affect the temperatures applied or the duration employed. Always make sure there is room between items for the water to circulate.

Why was my sous vide steak tough? ›

While the protein in beef, specifically, gets tender when you're cooking it low and slow via the sous vide method, sometimes, the fat doesn't fully render, according to Delishably.

Should you sear before or after sous vide? ›

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

What is the best meat to sous vide? ›

The best meat to sous vide for 48-72 hours at 135°F (57°C) is beef brisket, while pork shoulder can be cooked between 24-36 hours at 165°F (74°C). Results are always tender and juicy, making for perfect leftovers in sandwiches, tacos, or any other dish calling for shredded meat.

Do I need to sear immediately after sous vide? ›

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

Is it better to sear before or after sous vide? ›

When to Sear After Sous Vide. If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

Do you start sous vide with hot or cold water? ›

Starting with warm water will help the sous vide circulator bring the water to the right temperature more quickly. Try a square vessel. Square is a much more space efficient shape than a circle. So with a square container, you'll have an easier time fitting both the circulator and the food.


Top Articles
Latest Posts
Article information

Author: Terence Hammes MD

Last Updated:

Views: 5763

Rating: 4.9 / 5 (69 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Terence Hammes MD

Birthday: 1992-04-11

Address: Suite 408 9446 Mercy Mews, West Roxie, CT 04904

Phone: +50312511349175

Job: Product Consulting Liaison

Hobby: Jogging, Motor sports, Nordic skating, Jigsaw puzzles, Bird watching, Nordic skating, Sculpting

Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.