\nThis recipe yields a tender and flavorful steak with a rich garlic butter crust, perfect for a special occasion or a weeknight dinner. With the precision of sous vide cooking, you can achieve a consistent doneness throughout the steak.<\/p>\n
Are you tired of overcooked or underseasoned meals? Look no further than the world of sous vide cooking! This innovative method of cooking involves sealing food in airtight bags and then cooking it in a water bath at precisely controlled temperatures. The result is perfectly cooked, deliciously flavored dishes every time.<\/p>\n
In this article, we’ll share 20 mouthwatering sous vide recipes perfect for any occasion. From savory meats like steak and pork chops to sweet treats like chocolate lava cake and vanilla poached pears, there’s something for everyone. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to impress.<\/p>\n
In the following pages, we’ll dive into the world of sous vide cooking and explore the many benefits it has to offer. From its ease of use to its unparalleled consistency, sous vide is a game-changer in the kitchen. And with our 20 flavorful recipes, you’ll be well on your way to creating a culinary masterpiece.<\/p>\n
So what are you waiting for? Let’s get started!<\/p>\n
\nThis recipe yields a tender and flavorful steak with a rich garlic butter crust, perfect for a special occasion or a weeknight dinner. With the precision of sous vide cooking, you can achieve a consistent doneness throughout the steak.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1-2 steaks (6 oz each), preferably ribeye or strip loin Instructions:<\/strong><\/p>\n 1. Preheat your sous vide machine to 130\u00b0F (54\u00b0C) for medium-rare. Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat sous vide water bath to 130\u00b0F (54\u00b0C). Cooking Time:<\/strong><\/strong><\/p>\n – 4 oz fillet: 48-60 minutes Ingredients:<\/p>\n – 1 pound baby carrots Instructions:<\/p>\n 1. Preheat your sous vide water bath to 183\u00b0F (84\u00b0C). Cooking Time:<\/strong> 2 hours<\/p>\n Transform your chicken breasts into a citrusy delight with this simple and flavorful sous vide recipe.<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat your sous vide machine to 145\u00b0F (63\u00b0C). Cooking Time:<\/strong> 2 hours and 30 minutes<\/p>\n Enjoy your tender, juicy, and flavorful sous vide lemon garlic chicken! Garnish with fresh parsley leaves if desired.<\/p>\n Ingredients:<\/strong><\/p>\n – 4 pork chops (1-1.5 inches thick) Instructions:<\/strong><\/p>\n 1. Preheat your sous vide water bath to 130\u00b0F (54\u00b0C). Cooking Time:<\/strong> 24 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium eggplants, sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat Sous Vide water bath to 180\u00b0F (82\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 medium-sized potatoes Instructions:<\/strong><\/p>\n 1. Preheat your sous vide machine to 190\u00b0F (88\u00b0C). Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 bone-in, skin-on chicken thighs Instructions:<\/strong><\/p>\n 1. Preheat your sous vide water bath to 160\u00b0F (71\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups heavy cream Instructions:<\/strong><\/p>\n 1. Preheat your sous vide water bath to 160\u00b0F (71\u00b0C). Cooking Time:<\/strong> 2 hours and 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat your sous vide machine to 130\u00b0F (54\u00b0C). Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (1.5-2 pound) ribeye steak Instructions:<\/strong><\/p>\n 1. Preheat your sous vide water bath to 130\u00b0F (54\u00b0C). Cooking Time:<\/strong> 2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat your sous vide machine to 160\u00b0F (71\u00b0C). Cooking Time:<\/strong> 2 hours<\/p>\n Elevate your Brussels sprouts game with this simple and flavorful sous vide recipe, featuring a rich balsamic glaze that enhances the natural sweetness of the vegetables.<\/p>\n Ingredients:<\/p>\n Instructions:<\/p>\n Cooking Time:<\/strong> 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Preheat your sous vide water bath to 195\u00b0F (90\u00b0C). Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat your sous vide machine to 130\u00b0F (54\u00b0C). Cooking Time:<\/strong> 30-40 minutes at 130\u00b0F (54\u00b0C)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup extra virgin olive oil Instructions:<\/strong><\/p>\n 1. Preheat your sous vide machine to 160\u00b0F (71\u00b0C). Cooking Time:<\/strong> 24 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 ripe peaches, sliced into wedges Instructions:<\/strong><\/p>\n 1. Preheat your sous vide water bath to 180\u00b0F (82\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients: Instructions:<\/p>\n 1. Preheat your sous vide machine to 185\u00b0F (85\u00b0C). Note: Cooking time may vary depending on your desired level of tenderness. For fall-off-the-bone tender, go for 48 hours. For slightly firmer ribs, try 24 hours.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup mixed mushrooms (button, cremini, shiitake) Instructions:<\/strong><\/p>\n 1. Preheat your sous vide water bath to 130\u00b0F (54\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 ripe pears (such as Bartlett or Anjou), peeled, cored, and halved Instructions:<\/strong><\/p>\n 1. Preheat the sous vide water bath to 180\u00b0F (82\u00b0C). Cooking Time:<\/strong> 2 hours<\/p>\n Get ready to elevate your cooking game with these 20 mouthwatering sous vide recipes, perfect for any occasion! From savory dishes like Sous Vide Garlic Butter Steak and Sous Vide Maple Bourbon Pork Chops, to sweet treats like Sous Vide Vanilla Bean Cr\u00e8me Br\u00fbl\u00e9e and Sous Vide Chocolate Lava Cake, there’s something for everyone. Explore the art of precision cooking with these flavorful recipes that will impress your friends and family.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you tired of overcooked or underseasoned meals? Look no further than the world of sous vide cooking! This innovative method of cooking involves sealing food in airtight bags and then cooking it in a water bath at precisely controlled temperatures. The result is perfectly cooked, deliciously flavored dishes every time. In this article, we’ll … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":29345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-29430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29430"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29430\/revisions"}],"predecessor-version":[{"id":29431,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29430\/revisions\/29431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/29345"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 4 tbsp unsalted butter, softened
\n– 3 cloves garlic, minced
\n– 1 tsp salt
\n– 1\/2 tsp black pepper<\/p>\n
\n2. Season the steak with salt and black pepper on both sides.
\n3. In a small bowl, mix together softened butter and minced garlic until well combined.
\n4. Place the steak in a sous vide bag or a heat-safe container with a lid.
\n5. Spread the garlic butter mixture evenly over the steak, making sure to cover the entire surface.
\n6. Seal the bag or cover the container with plastic wrap.
\n7. Cook the steak for 2-3 hours, depending on your desired level of doneness.
\n8. Remove the steak from the sous vide machine and let it rest for 10 minutes before slicing and serving.<\/p>\nSous Vide Herb-Crusted Salmon<\/h2>\n
\nElevate your salmon dish with a flavorful herb crust and precise sous vide cooking.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 tbsp chopped fresh parsley
\n– 2 tbsp chopped fresh dill
\n– 1 tsp lemon zest
\n– 1 tsp garlic powder
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together olive oil, parsley, dill, lemon zest, and garlic powder.
\n3. Season the salmon fillets with salt and pepper.
\n4. Brush the herb mixture evenly onto both sides of the salmon fillets.
\n5. Place the salmon fillets in individual sous vide bags or containers.
\n6. Seal the bags and ensure they are completely filled with water before sealing.
\n7. Cook for 12-15 minutes per pound, depending on desired doneness.<\/p>\n
\n– 6 oz fillet: 72-90 minutes<\/p>\nSous Vide Honey Glazed Carrots<\/h2>\n
\nElevate your vegetable game with this simple yet impressive recipe that yields perfectly cooked, caramelized carrots with a hint of honey sweetness. This sous vide method ensures even cooking and a tender texture.<\/p>\n
\n– 2 tablespoons honey
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: chopped fresh herbs like parsley or thyme for garnish<\/p>\n
\n2. In a bowl, whisk together honey and olive oil until well combined.
\n3. Add the baby carrots to the bowl and toss them to coat evenly with the honey glaze.
\n4. Season with salt and pepper to taste.
\n5. Place the glazed carrots in a sous vide bag or a heat-safe container that can fit in your water bath.
\n6. Seal the bag or cover the container, making sure there are no air pockets.
\n7. Cook for 2 hours at 183\u00b0F (84\u00b0C).
\n8. Remove the carrots from the water bath and serve hot. Garnish with chopped fresh herbs if desired.<\/p>\nSous Vide Lemon Garlic Chicken<\/h2>\n
\nSous Vide Lemon Garlic Chicken Recipe<\/p>\n
\n– 2 cloves of garlic, minced
\n– 1\/2 cup freshly squeezed lemon juice
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/2 tsp black pepper
\n– Fresh parsley leaves for garnish (optional)<\/p>\n
\n2. In a small bowl, whisk together minced garlic and lemon juice.
\n3. Season the chicken breasts with salt and black pepper.
\n4. Place the chicken breasts in a single layer on the sous vide container.
\n5. Pour the garlic-lemon mixture evenly over the chicken.
\n6. Seal the container and cook for 2 hours and 30 minutes.
\n7. Remove the chicken from the water bath and let it rest for 10-15 minutes before serving.<\/p>\nSous Vide Maple Bourbon Pork Chops<\/h2>\n
\nElevate your pork chop game with this sweet and savory sous vide recipe, perfect for a special occasion or cozy night in.<\/p>\n
\n– 1\/2 cup pure maple syrup
\n– 1\/4 cup bourbon whiskey
\n– 2 tablespoons brown sugar
\n– 1 tablespoon Dijon mustard
\n– 1 teaspoon smoked paprika
\n– Salt and pepper, to taste<\/p>\n
\n2. In a small bowl, whisk together maple syrup, bourbon whiskey, brown sugar, Dijon mustard, and smoked paprika.
\n3. Season the pork chops with salt and pepper on both sides.
\n4. Place the pork chops in a single layer in a sous vide container or zip-top plastic bag. Pour the maple-bourbon mixture over the pork chops, making sure they’re fully coated.
\n5. Seal the container or bag, and cook for 24 hours.<\/p>\nSous Vide Miso-Glazed Eggplant<\/h2>\n
\nTransform eggplant into a sweet and savory masterpiece with this easy-to-make Sous Vide recipe.<\/p>\n
\n– 2 tablespoons white miso paste
\n– 2 tablespoons honey
\n– 1 tablespoon soy sauce
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon grated ginger
\n– 1\/4 cup vegetable oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and grated ginger.
\n3. Brush both sides of eggplant slices with the miso glaze.
\n4. Place eggplant slices in a single layer on a Sous Vide container or ziplock bag.
\n5. Seal the container or bag, removing as much air as possible.
\n6. Cook for 2-3 hours, depending on desired level of tenderness.
\n7. Remove from water bath and pat dry with paper towels.
\n8. Serve warm, garnished with chopped green onions and toasted sesame seeds if desired.<\/p>\nSous Vide Rosemary Garlic Potatoes<\/h2>\n
\nElevate your potato game with this easy and impressive recipe that combines the earthy flavor of rosemary, pungency of garlic, and tender texture achieved through sous vide cooking.<\/p>\n
\n– 2 tbsp olive oil
\n– 4 sprigs fresh rosemary, chopped
\n– 3 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Wash and dry the potatoes. Poke some holes in each potato using a fork to allow steam to escape during cooking.
\n3. In a small bowl, mix together olive oil, chopped rosemary, and minced garlic.
\n4. Rub the rosemary-garlic mixture evenly onto the potatoes, making sure they’re well-coated.
\n5. Place the potatoes in a single layer in a sous vide container or zip-top bag. Season with salt and pepper to taste.
\n6. Cook for 1 hour and 15 minutes.
\n7. Remove the potatoes from the water bath and let them cool slightly before serving.<\/p>\nSous Vide Teriyaki Chicken Thighs<\/h2>\n
\nExperience the tender and flavorful fusion of Japanese-inspired teriyaki sauce with sous vide cooking technique, resulting in succulent chicken thighs that are perfect for any occasion.<\/p>\n
\n– 1\/2 cup teriyaki sauce (homemade or store-bought)
\n– 2 tbsp brown sugar
\n– 2 tbsp soy sauce
\n– 2 tbsp sake (or dry white wine)
\n– 2 tsp grated ginger
\n– 1 tsp garlic powder
\n– Salt and pepper, to taste<\/p>\n
\n2. In a large bowl, whisk together teriyaki sauce, brown sugar, soy sauce, sake, ginger, and garlic powder.
\n3. Add the chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
\n4. Remove the chicken from the refrigerator and season with salt and pepper.
\n5. Place the chicken thighs in a sous vide bag and seal, removing as much air as possible.
\n6. Cook the chicken in the preheated water bath for 2-3 hours or until cooked to your desired level of doneness.<\/p>\nSous Vide Vanilla Bean Cr\u00e8me Br\u00fbl\u00e9e<\/h2>\n
\nElevate your dessert game with this rich and creamy cr\u00e8me br\u00fbl\u00e9e recipe, cooked to perfection using sous vide technology. The result is a velvety-smooth custard base infused with the warm flavors of vanilla bean.<\/p>\n
\n– 1 cup whole milk
\n– 1\/2 cup granulated sugar
\n– 1 tsp kosher salt
\n– 1\/4 tsp pure vanilla extract
\n– 1\/2 vanilla bean, split lengthwise<\/p>\n
\n2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
\n3. Remove from heat and stir in vanilla extract and split vanilla bean. Let steep for at least 30 minutes or up to several hours.
\n4. Strain the mixture through a fine-mesh sieve into a clean container. Discard the vanilla bean.
\n5. Pour the mixture into sous vide-safe containers, leaving about 1 inch of headspace.
\n6. Cook in the preheated water bath for 2 hours and 30 minutes.
\n7. Remove from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
\n8. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize with a kitchen torch or under the broiler.<\/p>\nSous Vide Cajun Shrimp<\/h2>\n
\nExperience the bold flavors of Louisiana with this simple yet flavorful recipe for Sous Vide Cajun Shrimp. With a few basic ingredients and some precise cooking, you’ll be enjoying succulent shrimp infused with the perfect blend of spices.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon butter
\n– 1 teaspoon Cajun seasoning (such as Tony Chachere’s)
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, whisk together olive oil, butter, Cajun seasoning, and paprika.
\n3. Add the shrimp to the marinade, making sure they are fully coated.
\n4. Place the shrimp in a single layer in a sous vide bag or container.
\n5. Seal the bag and cook for 30 minutes.
\n6. Remove from the water bath and season with salt and pepper to taste.<\/p>\nSous Vide Coffee-Rubbed Ribeye<\/h2>\n
\nElevate your steak game with this unique recipe that combines the rich flavors of coffee and sous vide cooking. The result is a tender, juicy ribeye with a deep, bold flavor profile.<\/p>\n
\n– 2 tablespoons freshly ground coffee beans
\n– 1 tablespoon brown sugar
\n– 1 teaspoon smoked paprika
\n– 1 teaspoon garlic powder
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together the coffee grounds, brown sugar, smoked paprika, and garlic powder.
\n3. Season both sides of the ribeye steak with salt and pepper.
\n4. Rub the coffee mixture all over the steak, making sure to coat it evenly.
\n5. Place the steak in a sous vide bag or wrap it tightly in plastic wrap.
\n6. Seal the bag or wrap and cook for 2 hours.
\n7. Remove the steak from the water bath and let it rest for 10 minutes before slicing.<\/p>\nSous Vide Coconut Curry Chicken<\/h2>\n
\nExperience the perfect balance of creamy coconut and spicy curry with this easy-to-make sous vide chicken recipe.<\/p>\n
\n– 1\/2 cup coconut milk
\n– 1\/4 cup curry powder
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a small bowl, whisk together coconut milk, curry powder, olive oil, honey, cumin, salt, and pepper.
\n3. Place the chicken breasts in a single layer inside a sous vide bag or zip-top plastic bag.
\n4. Pour the coconut-curry mixture over the chicken, making sure each piece is coated evenly.
\n5. Seal the bag, removing as much air as possible.
\n6. Cook the chicken for 2 hours.
\n7. Remove from the water bath and let rest for 10 minutes before serving. Garnish with cilantro leaves, if desired.<\/p>\nSous Vide Balsamic Glazed Brussels Sprouts<\/h2>\n
\nSous Vide Balsamic Glazed Brussels Sprouts Recipe Summary:<\/p>\n\n
\n
Sous Vide Chocolate Lava Cake<\/h2>\n
\nExperience the rich, gooey pleasure of a traditional chocolate lava cake, reimagined with the precision and control of sous vide cooking. This recipe yields a decadent, velvety treat that’s sure to satisfy any chocolate craving.<\/p>\n
\n– 1 cup (200g) dark chocolate chips or chopped dark chocolate
\n– 1\/2 cup (100g) granulated sugar
\n– 1\/4 cup (60g) all-purpose flour
\n– 1 teaspoon baking powder
\n– Salt to taste<\/p>\n
\n2. In a bowl, whisk together eggs and sugar until light and fluffy.
\n3. Melt chocolate chips or chopped dark chocolate in the microwave or double boiler; let cool slightly.
\n4. Whisk melted chocolate into egg mixture until smooth.
\n5. Add flour, baking powder, and salt; whisk until just combined.
\n6. Pour batter into 4-oz (120ml) Mason jars or ramekins.
\n7. Place jars in the preheated sous vide water bath for 45 minutes.
\n8. Remove cakes from water bath and let cool slightly before serving.<\/p>\nSous Vide Ginger Soy Salmon<\/h2>\n
\nThis recipe combines the rich flavor of salmon with the warm spices of ginger and soy sauce, all wrapped up in a tender and flaky package.<\/p>\n
\n– 1\/4 cup soy sauce
\n– 2 tbsp freshly grated ginger
\n– 2 tbsp brown sugar
\n– 1 tsp sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together soy sauce, ginger, brown sugar, and sesame oil.
\n3. Place the salmon fillets in a single layer in a large ziplock bag or sous vide container.
\n4. Pour the marinade over the salmon, making sure they are fully coated.
\n5. Seal the bag or cover the container with plastic wrap.
\n6. Cook the salmon for 30-40 minutes, depending on desired doneness.
\n7. Remove from heat and let rest for 10 minutes before serving.<\/p>\nSous Vide Herb-Infused Olive Oil<\/h2>\n
\nTake your cooking to the next level by infusing olive oil with fresh herbs using sous vide technology. This simple process enhances the flavors and aromas of the herbs, resulting in a delicious addition to any dish.<\/p>\n
\n– 1\/4 cup fresh herbs (such as thyme, rosemary, or basil)
\n– 1 tablespoon lemon juice (optional)<\/p>\n
\n2. Place the fresh herbs in a heat-proof container that fits into your sous vide device.
\n3. Pour the olive oil over the herbs, making sure they are completely covered.
\n4. Add the lemon juice, if using, and stir gently to combine.
\n5. Seal the container and place it in the preheated water bath for 24 hours.
\n6. After 24 hours, remove the container from the sous vide machine and let it cool to room temperature.
\n7. Strain the oil through a fine-mesh sieve or cheesecloth into an airtight container.<\/p>\nSous Vide Peach Compote<\/h2>\n
\nThis recipe is a simple yet impressive dessert that showcases the natural sweetness of peaches. By cooking them sous vide, you’ll achieve a tender and caramelized compote that’s perfect for topping yogurt, oatmeal, or even using as a sauce for ice cream.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 2 tablespoons honey
\n– 1 tablespoon orange juice (optional)
\n– Salt to taste<\/p>\n
\n2. In a large bowl, combine peach slices, sugar, and honey. Toss until the peaches are evenly coated.
\n3. Place the peach mixture in a heat-proof container or zip-top bag.
\n4. Cook for 30-40 minutes or until the peaches reach your desired level of tenderness.
\n5. Remove from water bath and stir in orange juice (if using). Season with salt to taste.
\n6. Let it cool slightly before serving.<\/p>\nSous Vide Smoky BBQ Ribs<\/h2>\n
\nTransform your ribs into tender, fall-off-the-bone goodness with this easy and impressive sous vide method.<\/p>\n
\n– 2 racks of pork ribs (about 4 pounds)
\n– 1\/4 cup brown sugar
\n– 1\/4 cup smoked paprika
\n– 2 tablespoons chili powder
\n– 1 tablespoon garlic powder
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup apple cider vinegar
\n– 1\/4 cup water<\/p>\n
\n2. In a small bowl, mix together brown sugar, smoked paprika, chili powder, garlic powder, salt, and black pepper.
\n3. Remove the membrane from the back of each rack of ribs (this will help the rub penetrate better).
\n4. Apply the dry rub evenly to both sides of the ribs, making sure they’re well-coated.
\n5. Place the ribs in a large ziplock bag or sous vide container with the apple cider vinegar and water.
\n6. Seal the bag or cover the container and cook for 48 hours.<\/p>\nSous Vide Truffle Butter Mushrooms<\/h2>\n
\nElevate your culinary experience with this decadent recipe featuring succulent mushrooms infused with the rich flavors of truffle butter, all achieved through precise sous vide cooking.<\/p>\n
\n– 2 tablespoons truffle butter
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley leaves for garnish<\/p>\n
\n2. In a bowl, toss the mushrooms with olive oil, salt, and pepper.
\n3. Place the mushrooms in a single layer on the sous vide container’s bottom.
\n4. Drizzle the truffle butter over the mushrooms, ensuring they are evenly coated.
\n5. Seal the container and cook for 12-15 minutes.
\n6. Remove the container from the water bath and let it cool slightly.
\n7. Serve the mushrooms garnished with fresh parsley leaves.<\/p>\nSous Vide Vanilla Poached Pears<\/h2>\n
\nTransform ordinary pears into a decadent dessert with this simple recipe that combines the tenderizing power of sous vide cooking with the warmth of vanilla poaching liquid. Perfect for any occasion, these Sous Vide Vanilla Poached Pears are sure to impress.<\/p>\n
\n– 1 cup water
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup vanilla extract
\n– 1 tablespoon kosher salt<\/p>\n
\n2. In a large saucepan, combine water, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.
\n3. Add vanilla extract to the poaching liquid and stir to combine.
\n4. Place pear halves into the poaching liquid, making sure they are fully submerged.
\n5. Seal the pears in a sous vide bag or vacuum-sealable container.
\n6. Cook for 2 hours at 180\u00b0F (82\u00b0C).
\n7. Remove the pears from the water bath and let cool to room temperature.<\/p>\nSummary<\/h2>\n