I need Sous Vide Recipes

"nermal" (nermal) 12/12/2017 at 16:53 • Filed to: i hope it doesn't taste like plastic, I'm hungry, New Toys, Recipes, Cooking

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I saw that these thingies are on sale for $100, and ordered one, which should be here in a few days. This will more than likely result in Sous Vide-ing everything in my kitchen for a period of time. For those that have one, what’s you favorite recipe?

Apparently they are great for steaks, so I plan to try a few different steaks. Anything else? My pots and pans are all stainless steel, if that matters. No cast iron.

Textured Soy Protein > nermal 12/12/2017 at 17:04

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Put the sous vide thingie inside an Instant Pot and hope for the best?

MonkeePuzzle > nermal 12/12/2017 at 17:08

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I dunno.

nermal > Textured Soy Protein 12/12/2017 at 17:10

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From their website:

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Personally, I prefer a little bit more danger and unpredictability in my cooking appliances. On top of that, I’d don’t trust the Canadians with any food items beyond what’s available @ Tim Hortons.

jimz > nermal 12/12/2017 at 17:16

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I use it mostly for meats; I can get a good ribeye to the right doneness, then sear it on the grill to set the outside. Perfect every time.

Plus, it’s great if your concerned with cooking pork properly. You can hold it at medium rare temp for a few hours and effectively pasteurize it if there is anything in there (not that it’s likely there is.)

Check out Serious Eats website for other ideas.

davesaddiction @ opposite-lock.com > nermal 12/12/2017 at 17:33

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Pretty awesome for fish as well (any meat, really).

If you do Fb, there’s a group called AnovaFoodNerd Fam Sous Vide Cooking where people post stuff they’ve cooked.

Chariotoflove > jimz 12/12/2017 at 17:35

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Was wondering about this. I’d think you’d have to sear it or get a funny looking steak.

BaconSandwich is tasty. > nermal 12/12/2017 at 17:49

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How about a pig head?

Ash78, voting early and often > Textured Soy Protein 12/12/2017 at 17:54

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Did you learn that on an ISIS website?

Ash78, voting early and often > Chariotoflove 12/12/2017 at 17:56

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That’s why I haven’t pulled the trigger. If I’m firing up the grill, I’m grilling all the way.

Textured Soy Protein > Ash78, voting early and often 12/12/2017 at 17:58

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I was trying to come up with some kind of combined usage of the sous vide and instant pot, but attaching the sous vide to the outside of the instant pot and using it as a motor boat that you stand in with one foot seemed less realistic.

If only EssExTee could be so grossly incandescent > nermal 12/12/2017 at 18:34

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I prefer a little bit more danger and unpredictability in my cooking appliances.

Boy have I got the appliance for you:

TorqueToYield > If only EssExTee could be so grossly incandescent 12/12/2017 at 20:19

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also:

adamftw > nermal 12/12/2017 at 21:44

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Literally any meat. Pork is great (don’t be scared that it’s pink). Steak is the best tho... always sear at the end, sometimes at the beginning too. I sear on my cast iron pan, supa hot heat.

t0ast > nermal 12/13/2017 at 09:40

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As mentioned by several others: sous vide any meat + a quick torch or skillet sear = delicious.

They’re also great for pasteurizing eggs for dishes which traditionally call for raw or soft-boiled egg. Pasteurize some flour as well (a microwave can handle this part much faster) and you’ve now got potential for safe-to-eat cookie dough.

ivnic8 > nermal 12/13/2017 at 10:21

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I’ve done pulled pork with a pork tenderloin. Cook with sauce of your choice for 8-12 hours at 150. Because the meat is sealed in a bag, it stays moist. Unlike trying to do this in an oven, where the point of done perfectly, and dried out is a guess. At the end, the meat is tender, juicy, and pulls apart easily.

I also like fish (tilapia), cook at 145 for 45-90 minutes.

It is kind of neat that you can cook a lot of food without much effort. This is good for dinner parties, or weekly prep.

I have wanted to use it for reheating food, but have not tried that yet. The microwave is so much faster.

gettingoldercarguy > nermal 12/13/2017 at 16:32

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Steak first, it works wonders on strips

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Also, if you like custards or creme brulee, it’s mega. You can prepare them ahead of time and caramelize the sugar just before serving.

https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee

If you like fajitas, you will make the best ever, poached eggs come out perfect.

You’re going to love the sous vide.

shpuker > nermal 12/29/2017 at 12:30

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Step 1: Get rid of the sous vide

Step 2: Buy some decent cast iron, olive oil, and a lot of butter

Step 3: ???

Step 4: Happiness