Sous vide cooking has become increasingly popular because it can deliver consistently perfect results. By immersing food in a water bath at a controlled temperature, sous vide ensures that everything from meats to vegetables is cooked evenly, retaining moisture and enhancing flavor. This article will explore what can you cook in a sous vide, including the 20 best things to sous vide. We will also explain why sous vide is ideal for a variety of foods, and offer tips for getting the most out of your sous vide foods cooking. Are you interested in it? Keep reading this beginner’s guide to sous vide to learn more!
Why Sous Vide is Ideal for Cooking Various Foods?
Sous vide has changed the way of cooking for home cooks and professional chefs alike because of its unique advantages. First of all, sous vide allows you to cook food to an exact temperature, ensuring perfect doneness without the risk of overcooking. By immersing food in a water bath, sous vide ensures that heat is distributed evenly, cooking the food consistently from edge to center.
What's more, cooking food in a vacuum-sealed bag locks in juices and flavors, creating moist, tender dishes. Better still, sous vide can be used for a wide range of foods, from delicate fish to tough cuts of meat, making it a versatile tool in the kitchen.
20 Best Food to Sous Vide
What can you sous vide? Here's a roundup of 20 foods that are ideal for those new to sous vide cooking. Explore these sous vide recipes for beginners that promise perfectly cooked dishes every time:
1. Steak
Steak is the best meat to sous vide that can perfectly balance of flavor and tenderness. Sous vide allows you to cook your steak to an exact temperature, ensuring every bite is as delicious as the last. Season with salt and coarse black pepper, then sous vide at 129°F for 2 hours. Finish by searing on a hot grill for that irresistible char.
2. Chicken
Breast Chicken breast is notorious for drying out, but not with sous vide! This method cooks it evenly, keeping it juicy and tender. Season with lemon zest and thyme, and sous vide at 150°F for 2 hours. A quick sear post-sous vide adds a deliciously crisp layer.
3. Salmon
Salmon cooked sous vide remains moist and tender, with the delicate flavors perfectly intact. Season lightly with sea salt and a slice of lemon, then set your sous vide to 125°F for 45 minutes. The gentle sous vide cooking makes the salmon buttery-soft.
4. Pork Tenderloin
Pork tenderloin benefits greatly from sous vide, which renders it exceptionally juicy and flavorful. Season with a mix of garlic, sage, and salt. Sous vide at 140°F for 1 hour. Finish in a pan for a golden-brown crust.
5. Eggs
Eggs are perfectly suited for sous vide for beginners to cook whites and yolks exactly to your liking. For soft-boiled eggs, sous vide at 145°F for 1 hour. They come out consistently perfect, ideal for breakfast or as a snack.
6. Vegetables (Carrots, Asparagus)
What vegetables can you make in a sous vide? Carrots and asparagus are the answer. By cooking them sous vide, you can enhance their natural sweetness. Toss with olive oil, salt, and a little garlic, then sous vide at 185°F for 1 hour. This method maintains their crunch and color beautifully.
7. Lamb Chops
Lamb chops turn out incredibly tender when cooked sous vide. Season with rosemary, garlic, and a bit of salt, and cook at 134°F for 2 hours. This beginner sous vide technique ensures they are cooked perfectly throughout, with all the juices locked in.
8. Short Ribs
Transform tough short ribs into fall-off-the-bone delights with sous vide. Season with a smoky BBQ rub, then sous vide at 160°F for 24 hours. The slow cooking process makes them melt-in-your-mouth tender.
9. Scallops
Sous vide brings out the natural sweetness of scallops, cooking them to just the right firmness. Season with just a pinch of salt and sous vide at 122°F for 30 minutes. Sear quickly in a hot pan for a golden exterior.
10. Pork Ribs
Pork ribs cooked sous vide become supremely tender and flavorful. Rub with your favorite spice blend and sous vide at 165°F for 12 hours. They come out so tender, you can finish them on the grill with some BBQ sauce for a smoky char.
11. Turkey Breast
Keep your turkey breast moist and flavorful with sous vide. Season with a blend of sage and butter, sous vide at 145°F for 2.5 hours. It ensures the turkey breast is perfectly cooked without ever drying out.
12. Duck Breast
Duck breast achieves the perfect balance of crispy skin and tender meat via sous vide. Score the skin, season with salt, and cook at 135°F for 2 hours. Finish skin-side down in a hot skillet for that signature crunch.
13. Brisket
For brisket that’s tender without being overly soft, sous vide is the answer. Season with a simple salt and pepper rub, then sous vide at 155°F for 36 hours. The low and slow heat makes it incredibly flavorful and tender.
14. Shrimp
Shrimp benefit from the precise cooking of sous vide, ensuring they’re never overcooked. Season with garlic and a dash of old bay, then sous vide at 135°F for 30 minutes. They turn out plump and juicy every time.
15. Cod
Cod turns out flaky and moist when cooked sous vide. Season with parsley and lemon, and cook at 130°F for 40 minutes, which keeps its delicate texture intact, enhancing its natural flavors.
16. Tofu
Sous vide tofu to infuse it deeply with flavors. Marinate in soy sauce and sesame oil, then sous vide at 185°F for 2 hours. Sous vide tofu makes it incredibly flavorful, perfect for adding to any dish.
17. Potatoes
Potatoes become perfectly tender when cooked sous vide. Cube and toss with rosemary and garlic, then sous vide at 190°F for 1 hour. They come out creamy and ready to mash or eat as is.
18. Beef Tenderloin
Beef tenderloin turns out exceptionally tender and juicy with sous vide. Season simply with salt and black pepper, sous vide at 133°F for 2 hours. A quick sear afterwards builds a flavorful crust around the succulent center.
19. Broccoli
Broccoli retains its bright green color and nutrients when cooked sous vide. Season with a bit of garlic salt and sous vide at 185°F for 40 minutes. The result is perfectly tender-crisp broccoli every time.
20. Lobster Tails
Lobster tails cooked sous vide are a game-changer, coming out tender and never rubbery. Season with butter and a sprinkle of paprika, then sous vide at 135°F for 45 minutes. Serve with a wedge of lemon for a touch of brightness.
Tips for Cooking in a Sous Vide
Having known what to cook in sous vide and learned these beginner sous vide recipes, to make the most of your sous vide cooking, follow these tips:
- Use Quality Bags: Always use vacuum-sealed bags or high-quality ziplock bags to ensure no water gets in, which could affect the cooking process.
- Preheat the Water Bath: To save time, preheat your water bath before adding the food. It can ensure that cooking starts immediately at the right temperature.
- Monitor Cooking Temperature and Time: While sous vide is forgiving, it's essential to monitor cooking times, especially for more delicate items like fish or eggs, to avoid over-softening. For a precise temperature and time monitor, consider using SCHWUA Sous Vide Machine. It offers remote access that allows you to set and monitor temperatures, manage cooking times, turn the unit on or off, and even schedule cooking in advance with its reservation timing feature. This ensures accurate control and perfect results every time.
- Finish with a Sear: For meats, consider searing them after sous vide cooking to add a flavorful crust and improve the texture, giving you the best of both worlds.
Conclusion
Sous vide cooking opens up a world of possibilities, allowing you to prepare a wide variety of foods with precision and consistency. The 20 best things to sous vide and the best sous vide recipes for beginners listed here are just the beginning. Whether you’re cooking a delicate piece of fish, a robust cut of meat, or even vegetables, sous vide ensures that your food is cooked to perfection every time. By following the tips provided, you can elevate your sous vide cooking and enjoy restaurant-quality meals in the comfort of your home.
