Sous vide cooking has transformed home kitchens. It allows you to prepare restaurant-quality meals with minimal effort. This cooking method uses precise temperature control to deliver perfectly cooked food every time.
Whether you’re making juicy steaks, tender chicken, flavorful vegetables, or even desserts, sous vide recipes open up new possibilities for your cooking repertoire. They help you achieve consistent results that traditional cooking methods simply can’t match.
From breakfast options to dinner classics and sweet treats, these recipes showcase the versatility of this technique. You’ll discover how sous vide cooking preserves flavors, textures, and nutrients while eliminating the stress of overcooking your favorite dishes.
1. Homemade Vanilla Extract
Sous vide gives you a quick way to make vanilla extract at home. The gentle heat helps extract more flavor in less time.
To make it, set your sous vide to 130°F. Split vanilla beans and place them in a mason jar. Add vodka or bourbon, leaving about half an inch of space at the top.
Place the sealed jar in the water bath and cook for about 4 hours. This method speeds up what normally takes weeks or months to make.
Homemade vanilla extract makes a great gift. You can customize the flavor by choosing between vodka for a neutral taste or bourbon for a richer flavor.
2. Sous Vide Glazed Carrots
Sous vide glazed carrots offer perfect texture and amazing flavor every time. Cook them at 183°F (83.9°C) for about one hour until they’re fully tender.
The beauty of this method is how it preserves the natural sweetness of carrots while allowing you to achieve your desired texture consistently.
You’ll need carrots, butter, sugar, and salt sealed in a vacuum bag or ziplock.
After cooking, you can store them in the refrigerator for up to a week if needed. For the best finish, give them a quick sear in a skillet to create a delicious caramelized glaze.
Children love these carrots too – they’re so flavorful that kids often eat them like candy!
3. Sous Vide Corn on the Cob
Cooking corn on the cob sous vide creates perfectly tender kernels with amazing flavor. Set your precision cooker to 183°F (84°C) and cook for 30 minutes.
You can leave the corn in the water bath for up to 90 minutes before it starts to get mushy. This flexibility makes it great for entertaining.
For best results, place corn, butter, salt, and your favorite aromatics in a vacuum-seal bag before cooking. You can even add jalapeños for a spicy kick.
This method works with frozen corn too, saving you time. When done, your corn will have the perfect balance of crunch and tenderness.
4. Sous Vide Chicken Breast with Lemon
Sous vide chicken breast with lemon creates juicy, tender results every time. This simple dish combines the brightness of lemon with your choice of herbs for a flavorful meal.
Season your chicken breasts with salt and pepper before sealing them with thin lemon slices and herbs like basil or rosemary. A drop of olive oil in the bag helps distribute flavors evenly.
Cook at 145°F (63°C) for 2-3 hours for perfect doneness. Some recipes suggest brining the chicken first in a salt and sugar solution for 45 minutes for extra moisture.
After cooking, you can finish with a quick sear or add a citrus glaze made with maple syrup and fresh citrus juices for added flavor.
5. Sous Vide Baby Back Ribs
Sous vide baby back ribs offer fall-off-the-bone tenderness that’s hard to achieve with other cooking methods. These ribs cook slowly in a water bath for anywhere from 6 to 24 hours depending on your desired texture.
Start by rubbing your ribs with a smoky dry rub. Seal them in a bag and place in the sous vide water bath set to the proper temperature.
After cooking, you can finish the ribs by slathering them with BBQ sauce and grilling or broiling them. This creates a perfect caramelized exterior while maintaining that juicy, tender interior.
The long cooking time is worth the wait. You’ll be rewarded with perfectly cooked ribs that are tender but still hold together nicely when you bite into them.
6. Sous Vide Rack of Lamb
Sous vide rack of lamb delivers perfectly cooked meat that’s evenly medium-rare from edge to edge. This cooking method takes about 2 hours but requires minimal effort.
Season your lamb rack with simple spices before sealing it in a bag. Set your sous vide bath to 140°F (60°C) for medium-rare results. This temperature ensures juicy, tender meat every time.
After cooking, quickly sear the rack to develop a flavorful crust. The precision of sous vide cooking makes it nearly impossible to overcook the lamb, giving you restaurant-quality results at home.
This technique is ideal for special occasions when you want impressive results without constant monitoring.
7. Sous Vide Salmon with Spice Rub
Salmon cooked sous vide turns out perfectly moist and flaky every time. The controlled temperature ensures your fish is never overcooked.
To prepare, simply season your salmon with a spice rub of salt, pepper, and your favorite herbs. Many home chefs add lemon zest, garlic, and a touch of olive oil in the bag.
Cook your salmon at 125°F (52°C) for about 45 minutes for medium-rare texture. For a finishing touch, give it a quick sear on one side to create a crispy, browned crust.
This method preserves the salmon’s natural oils and creates a buttery texture with gorgeous pink color throughout.
8. Sous Vide Butter-Poached Lobster Tails
Sous vide lobster tails offer perfectly tender and buttery results every time. The ideal temperature is 135°F (57°C) with a cooking time of 45 minutes.
You only need a few simple ingredients: lobster tails, butter, and herbs like tarragon. The sous vide method ensures the lobster meat remains succulent without overcooking.
For extra flavor, consider using the shells. You can pressure cook them with butter and garlic to create a rich lobster butter for the cooking bag.
This cooking technique delivers results better than traditional steaming or boiling. The lobster meat becomes infused with buttery goodness while maintaining its natural sweetness.
9. Sous Vide Cajun Chicken Breast
Sous vide Cajun chicken breast delivers perfectly cooked, juicy meat with bold flavors. The technique ensures the chicken stays tender while infusing it with spicy Cajun seasoning.
To prepare, season boneless chicken breasts with Cajun spices and a tablespoon of softened butter per piece. Cook at 64.5°C (148°F) for 1.5-2 hours depending on thickness.
After cooking, give the chicken a quick sear in a hot cast iron pan to develop a flavorful crust. For an extra touch, create a creamy pan sauce using the juices, cream, and Parmesan cheese.
This method produces consistently moist chicken with a spicy kick, perfect for a hearty, low-fat meal.
10. Sous Vide Porterhouse Steak
Sous vide porterhouse steak delivers an ultra-juicy and tender result every time. This method eliminates the risk of overcooking or undercooking your expensive cut of meat.
To prepare a porterhouse steak sous vide, set your water bath to 52.3°C (126°F) for medium-rare. Cook the steak for about 50 minutes to reach the perfect temperature throughout.
After the sous vide process, finish your steak in a red-hot cast iron pan to create a delicious crust. For extra flavor, consider adding rosemary during the sous vide cooking phase.
Serve your perfectly cooked porterhouse with simple sides like sautéed mushrooms and kale to let the steak shine as the star of your meal.
11. Grilled Sous Vide Filet Mignon
Filet mignon cooked sous vide creates a perfectly tender steak every time. The method ensures your steak is heated evenly throughout, typically taking 1 to 2 hours.
Season your filet with simple flavors like salt and herbs. Some chefs add aromatics like shallots, garlic, and rosemary to the vacuum-sealed bag for more flavor.
After the sous vide process, pat the steaks dry with paper towels. This step is crucial for getting a good sear. Place them on a hot grill to create that delicious crust that traditional grilling provides.
For a flavorful finish, try topping your filet with Parmesan gremolata, which adds a bright contrast to the rich meat.
12. Sous Vide Mashed Potatoes
Sous vide mashed potatoes offer incredible creaminess by cooking the potatoes directly in butter and cream instead of water. This method locks in flavors and nutrients while requiring minimal effort.
To prepare, place peeled and chunked potatoes in a bag with butter, milk, garlic, and salt/pepper. Cook at 194°F (90°C) for about 1.5 to 2 hours until tender.
The beauty of this technique is that it’s hands-off with almost no dishes to clean. You’ll get consistently perfect results every time without the risk of watery potatoes.
This side dish pairs wonderfully with any main course and will impress your dinner guests with its rich, smooth texture.
13. Sous Vide Turkey Breast
Cooking turkey breast with sous vide results in perfectly tender and juicy meat every time. This method prevents the common problem of dry turkey that many home cooks face.
To prepare sous vide turkey breast, season it with salt, pepper, and herbs like rosemary. Some recipes recommend adding garlic or olive oil for extra flavor.
Place the seasoned turkey breast in a bag and cook it in a water bath at a precise temperature. This slow cooking method ensures even cooking throughout.
For the best results, finish your turkey breast by crisping the skin in a hot pan or oven. This gives you both tender meat and a crackling outer layer.
14. Sous Vide Short Ribs
Sous vide short ribs deliver incredible tenderness with minimal effort. The long cooking time breaks down tough connective tissue while keeping the meat moist.
You can cook beef short ribs at 140°F (60°C) for 48 hours for a perfect texture. Some chefs even go up to 79°C or down to 62°C depending on the desired doneness.
After cooking, you can sear all sides in a hot pan to develop a flavorful crust. Try adding aromatics like garlic, thyme, rosemary, and parsley to your bag before sealing.
For an Asian twist, try Korean-style short ribs (Kalbi) with a sweet, salty, garlicky marinade. The sous vide method ensures these flavors fully penetrate the meat.
15. Sous Vide Pork Chops
Sous vide pork chops are juicy, tender, and perfectly cooked from edge to edge. This cooking method prevents the common problem of dry, overcooked chops.
For medium doneness, set your immersion circulator to 145°F and cook for 2 hours. You can use either boneless or bone-in chops based on your preference.
The sous vide technique works well with various flavors. Try a Vietnamese-style marinade for an exciting twist on traditional pork chops.
After sous vide cooking, finish your chops with a quick sear in a hot skillet. This adds a delicious crust while keeping the inside perfectly tender.
Many people who previously couldn’t enjoy pork chops find the sous vide version more digestible due to its tender texture.
16. Sous Vide Pork Tenderloin
Pork tenderloin cooked sous vide transforms this lean cut into a juicy, tender delight. The precise temperature control ensures perfect results every time.
For medium-rare tenderloin, set your sous vide to 130°F (54°C) and cook for 1-4 hours. If you prefer medium, 140°F (60°C) for the same duration works beautifully.
A good rule of thumb is to cook for one hour per inch of thickness. This guarantees even cooking throughout the meat.
After sous vide, finish your tenderloin with a quick sear in a hot pan to develop a flavorful crust. Many enjoy pairing it with a mustard sauce for an elegant meal.
17. Sous Vide Strip Steak with Rosemary
New York Strip steak cooked sous vide creates an exceptional meal with perfect doneness every time. The method ensures your steak is tender and full of flavor.
For best results, season your strip steak with salt, pepper, fresh rosemary, and garlic. Place it in a vacuum-sealed bag with a pat of butter before cooking.
Cook your steak at 137°F (58°C) for about 2 hours. This temperature gives you a medium doneness with a juicy, pink center.
After cooking, pat the steak dry and give it a quick sear in a hot cast iron pan. This creates a flavorful crust while preserving the perfect interior doneness that sous vide provides.
18. Sous Vide Vegetables Medley
Cooking vegetables sous vide creates perfectly tender results while preserving nutrients and flavors. You can create a delicious medley using your favorite vegetables cooked at the same time.
For a simple medley, try cooking baby carrots with butter, brown sugar, and salt at 185°F for 1-1.5 hours. The sweet, buttery flavor is amazing.
You can combine squash, zucchini, eggplant, and peppers for 30-40 minutes in the water bath. For denser vegetables like sweet potatoes, extend the cooking time to 60-90 minutes.
Try adding baby squash, mushrooms, and colorful vegetables for a beautiful presentation. Season with herbs, butter, or olive oil before sealing the bag.
19. Sous Vide Green Beans
Sous vide green beans are a simple yet delicious side dish that brings out the vegetable’s natural flavors. They require minimal preparation and just a few ingredients.
To make them, blanch your green beans first, then cook them at 185°F (85°C) for about 15 minutes. This method ensures they’re cooked to the perfect tenderness while maintaining their bright color.
After cooking, you can enhance the flavor by sautéing them in butter with garlic. Some people add a splash of soy sauce or top with freshly grated Parmigiano Reggiano for extra flavor.
This technique works especially well for reviving slightly wilted beans, giving them new life through the precise cooking method.
20. Sous Vide Carrots
Sous vide carrots offer incredible flavor and perfect texture control. When cooked in a water bath for about an hour, they become fully tender yet maintain their shape.
The cooking method intensifies the carrots’ natural sweetness. Many home cooks report their children eating these carrots “like candy” – a major win for any vegetable dish.
You can season your sous vide carrots with basics like sugar and salt, or try Moroccan-inspired spices like ras el hanout for variety. The best part is you can prepare them ahead of time and store them in the refrigerator for up to a week.
After cooking, you can finish them with a glaze for beautiful caramelization. This creates both amazing flavor and appealing presentation.
21. Sous Vide Egg Bites
Sous vide egg bites offer a protein-packed breakfast option that’s easy to prepare ahead of time. Popular versions include combinations with bacon and Gruyère cheese, similar to those found at Starbucks.
To make these at home, you’ll need eggs, cheese (cottage cheese works well as a base), and your favorite add-ins like sharp cheddar, bacon, or goat cheese. Blend the mixture until smooth.
Pour the egg mixture into jars or silicone molds and cook sous vide at 172°F for about 30 minutes. The result is creamy, fluffy egg bites perfect for busy mornings.
These versatile bites can be refrigerated and quickly reheated when you need a quick protein boost.
Understanding Sous Vide Cooking
Sous vide cooking involves sealing food in plastic pouches and cooking it in a water bath at precise temperatures. This method ensures consistent results and helps preserve flavors and nutrients that might be lost with traditional cooking methods.
How Sous Vide Works
Sous vide works by immersing vacuum-sealed food in water that’s held at a specific temperature. Unlike conventional cooking, where heat transfers from the outside in, sous vide heats food evenly throughout.
The term “sous vide” means “under vacuum” in French. Food is sealed in plastic pouches with seasonings and sometimes fats like butter or oil. This sealing process locks in flavors and prevents evaporation.
Water bath temperatures typically range from 120°F to 185°F (49°C to 85°C), much lower than traditional cooking. These precise temperatures ensure food reaches the exact doneness you want without overcooking.
Cooking times are often longer than traditional methods, ranging from 30 minutes for delicate items to 72+ hours for tough cuts of meat.
Essential Equipment
To get started with sous vide cooking, you’ll need several key pieces of equipment:
Immersion Circulator: This device heats and circulates water to maintain a precise temperature. Models range from basic units ($70-100) to professional-grade with WiFi capabilities ($200+).
Container: While specialized containers exist, any large pot or food-safe container works. It should be deep enough to fully submerge your food.
Vacuum Sealer: Though helpful for best results, you can use the water displacement method with ziplock bags for occasional use.
Additional Tools:
- Cast iron pan or torch (for searing after cooking)
- Time and temperature guides
- Tongs for handling hot pouches
- Heat-resistant gloves
Key Benefits of Sous Vide
Sous vide cooking offers remarkable advantages that transform everyday meals into restaurant-quality dishes. This method helps you achieve consistent results with minimal effort while preserving nutrients and enhancing flavors.
Enhanced Flavor Retention
Sous vide cooking locks in flavors that would typically escape during traditional cooking methods. When you seal food in a vacuum bag, natural juices and seasonings remain in direct contact with the food throughout the cooking process.
This sealed environment prevents flavor compounds from evaporating or dissolving in cooking water. Herbs and spices infuse more deeply into meats and vegetables, creating more aromatic and flavorful results.
The gentle, precise cooking also helps fats render perfectly without being lost. This is particularly noticeable with meats, where the fat can slowly melt and redistribute throughout the protein, creating a more succulent texture and richer taste.
Even delicate flavors in seafood and vegetables remain intact rather than diminishing during cooking.
Precision in Cooking
Sous vide gives you unprecdented control over cooking temperatures. You set the exact temperature you want your food to reach—no more, no less—eliminating the risk of overcooking.
This precision creates a wide “perfect doneness window.” This means your food stays at the ideal temperature without continuing to cook.
This reduces cooking stress, especially for dinner parties where timing can be challenging.
The consistent temperature ensures food cooks evnly from edge to edge. Say goodbye to steaks that are well-done on the outside but rare in the middle.
This method is particularly valuable for proteins like fish and chicken. Even small temperature variations can mean the difference between moist and dry results.
