Sous Vide Recipes
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72-hour short ribs
And probably the best prime rib you’ll ever have
And probably the best prime rib you’ll ever have
IMO it’s the best ethos to cooking lean meats (boneless chicken breast, pork tenderloins, etc). I made a pork tenderloin au poivre. Cook the tenderloin whole, one hour, slice into portions. Dear both ends and then make the sauce.
Also swordfish and meatier fishes do well.
I’ve done the following along with tons of steaks and chops...
Pork tenderloin medium rare, pink in the middle is the best taste for pork
4 rib Prime rib roast (Christmas dinner), best meal I’ve made at home. Cooked it in a big cooler as my normal container wasn’t big enough.
Turkey breast for Christmas, try to buy boneless and avoid the mistake I made.
Brisket
Chuck roast twined into a ball and cooked for 24 hours to come out as “prime rib”, pretty close for $5 per lb.
Meat loaf(meat cooks in the juices which are left behind when pulling the load out of the pan)
Italian meat loaf, similar to above but with Italian sausage and seasonings served with pasta.
Lobster tail, perfect control of temp and cooking it in butter works great, claws need to be cooked at a different temp.
Eggs Benedict, this is awesome
Deviled eggs, I don’t care for deviled eggs but everyone that ate them said they were great.
Brisket is the only one that was kind of meh, mainly because I’ve never tried cooking a brisket normally and don’t know what to do. I’ve heard cheesecake can be good, but is possibly better in an instant pot.
Basically take something that you already know how to cook, then see if there is a sous vide recipe for it online and then try to meld your recipe with the online one to make it your own.
Pork tenderloin medium rare, pink in the middle is the best taste for pork
4 rib Prime rib roast (Christmas dinner), best meal I’ve made at home. Cooked it in a big cooler as my normal container wasn’t big enough.
Turkey breast for Christmas, try to buy boneless and avoid the mistake I made.
Brisket
Chuck roast twined into a ball and cooked for 24 hours to come out as “prime rib”, pretty close for $5 per lb.
Meat loaf(meat cooks in the juices which are left behind when pulling the load out of the pan)
Italian meat loaf, similar to above but with Italian sausage and seasonings served with pasta.
Lobster tail, perfect control of temp and cooking it in butter works great, claws need to be cooked at a different temp.
Eggs Benedict, this is awesome
Deviled eggs, I don’t care for deviled eggs but everyone that ate them said they were great.
Brisket is the only one that was kind of meh, mainly because I’ve never tried cooking a brisket normally and don’t know what to do. I’ve heard cheesecake can be good, but is possibly better in an instant pot.
Basically take something that you already know how to cook, then see if there is a sous vide recipe for it online and then try to meld your recipe with the online one to make it your own.
Get new family members.
I did this one and it was awesome. Better than Pittsburgh Blues here in Minneapolis. I used dried herbs instead and set it at 131.5°.
Sous Vide Prime Rib Roast
Prep Time 5 minutes
Hands-On Cook Time 25 minutes
Sous Vide Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 people
Ingredients
· 5 -7 lb prime rib roast
· 1 cup unsalted butter, softened
· 6 cloves garlic, minced
· 2 Tbsp fresh rosemary, chopped
· 2 Tbsp fresh thyme, chopped
· 1 Tbsp salt
· 1 Tbsp Lawry's seasoning salt
· 1 Tbsp black pepper
Instructions
Preparation
1. Set sous vide machine to 131F - 133F
2. Salt the rib roast to taste. Put the roast in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop prime rib in the bath for 8 hours.
Finishing
1. Mix together softened butter, garlic, rosemary, thyme, salt and Lawry's seasoning salt together in a bowl until the compound butter is spreadable.
2. Remove bag from bath. Take rib roast out of the bag and thoroughly pat dry. Let the roast rest and cool down for 30 minutes.
3. Preheat oven for 475F. Evenly coat garlic herbed compound butter on the entire prime rib. Place rib roast on a baking rack pan and cook for 15 minutes.
4. Remove rib roast from oven. Let rest for 15 minutes. If it is a bone-in roast, carefully carve off the bones making sure not to cut into the roast. Carve the prime rib into slabs and enjoy this heavenly piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.
Sous Vide Prime Rib Roast
Prep Time 5 minutes
Hands-On Cook Time 25 minutes
Sous Vide Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 people
Ingredients
· 5 -7 lb prime rib roast
· 1 cup unsalted butter, softened
· 6 cloves garlic, minced
· 2 Tbsp fresh rosemary, chopped
· 2 Tbsp fresh thyme, chopped
· 1 Tbsp salt
· 1 Tbsp Lawry's seasoning salt
· 1 Tbsp black pepper
Instructions
Preparation
1. Set sous vide machine to 131F - 133F
2. Salt the rib roast to taste. Put the roast in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop prime rib in the bath for 8 hours.
Finishing
1. Mix together softened butter, garlic, rosemary, thyme, salt and Lawry's seasoning salt together in a bowl until the compound butter is spreadable.
2. Remove bag from bath. Take rib roast out of the bag and thoroughly pat dry. Let the roast rest and cool down for 30 minutes.
3. Preheat oven for 475F. Evenly coat garlic herbed compound butter on the entire prime rib. Place rib roast on a baking rack pan and cook for 15 minutes.
4. Remove rib roast from oven. Let rest for 15 minutes. If it is a bone-in roast, carefully carve off the bones making sure not to cut into the roast. Carve the prime rib into slabs and enjoy this heavenly piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.
As noted, perhaps the sous vide machine's highest and best use is pork tenderloin. You can safely eat it medium rare and is absolutely spectacular. I'm sure someone will laugh at Hormel pork tenderloin because they use some local meat locker but it is just fine. Just seal with salt, pepper, and olive oil. Cook for two hours. We like to use a homemade horseradish sauce comprised of sour cream, prepared horseradish from the chilled section, mayo, and a dash of soy sauce. Serve with grilled asparagus and you have a winner.
As a meat, pork also absorbs flavors very well from marinades and seasonings. Which provides a good opportunity in a sous vide bag to play with some flavors if you want.
And if you don't understand how you can cook pork to a pink middle (Medium rare), you bring it up to that medium-rare temperature and hold it for long enough that the meat is pasteurized and thereby safe to eat. But be careful to not cook it for too long as it will start curing into a ham-like substance. It isn't tricky, it just isn't foolproof either.
I think the scientist is good on the science of pasteurization...
That's actually (quite honestly) the main draw to this technique. It's basically denaturing proteins at a very slow rate. Curious what it does to non-proteins such as starches etc. Kitchen gadgets and lab gadgets, no difference really. Though some of the crap in my lab might kill or minimally disfigure me
No comment on the effect on non-proteins. We pretty much use it for thick cuts of steak for cook uniformity at medium rare, to pasteurize pork tenderloin, and to pasteurize eggs to enjoy delicious runny eggs on buttered toast.That's actually (quite honestly) the main draw to this technique. It's basically denaturing proteins at a very slow rate. Curious what it does to non-proteins such as starches etc. Kitchen gadgets and lab gadgets, no difference really. Though some of the crap in my lab might kill or minimally disfigure me
Also you can really nail chicken breasts so they are at the maximum juiciness/tenderness. This is a pretty cool link with pics and suggested cooking temps/times. https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.htmlThat's actually (quite honestly) the main draw to this technique. It's basically denaturing proteins at a very slow rate. Curious what it does to non-proteins such as starches etc. Kitchen gadgets and lab gadgets, no difference really. Though some of the crap in my lab might kill or minimally disfigure me
Just remembering after I talked about pasteurization. I've heard that you can make awesome raw cookie dough using sous vide.
https://skillet.lifehacker.com/will-it-sous-vide-totally-safe-raw-cookie-dough-1788554680
In fact Lifehacker has a whole series about "Will it sous vide?" with interesting recipes that they try.
https://skillet.lifehacker.com/will-it-sous-vide-totally-safe-raw-cookie-dough-1788554680
In fact Lifehacker has a whole series about "Will it sous vide?" with interesting recipes that they try.
I agree about pork loin being the best thing to cook in the sous vide, but I've done a couple dozen pork loins and the only one that turned out poor was the only Hormel loin I've cooked. It had the texture of cheap, processed ham and very little flavor outside the blackened crust. I ended up using most of it as dog treats. My dogs thought it was excellent.
Great way to cook veggies cause they come out however you want them- crispy or mushy
I do sear and then slice like a very thick steak. I sliced my last one thin and made some sandwiches.
Pork loin I get. Pork tenderloin no. That is on you if you sous vide a pork tenderloin and it was high grade dog food.
Doing some ribs today— crossing my fingers. I have never had success with ribs in the smoker so I put them in the sous vide last night to see if that works better.
160° for 14 hours then grill for a couple minutes on each side.
160° for 14 hours then grill for a couple minutes on each side.
Never had luck with ribs on the smoker? Pork baby back ribs are the highest and best use of a smoker. I love the sous vide for certain meats but for pork baby back ribs, never. Smoker every time. Keep at 250 for 3.5 hours. Don't need to foil but if you do 2 hours no foil - 45 minutes foil - then 45 minutes no foil.
We had a lot of back and forth about this on Warchant. My opinion is when done absolutely correctly, smoker ribs can be 10/10s while using sous vide or low oven baking and then searing them on the grill the best you can get is a 9/10. But...the difference is on the low end. If you follow directions exactly the worst you're going to get out of sous vide or oven baking and then direct searing is an 8/10. But due to some relatively unknowable a like "hot spots" developing in the smoker, extra fattier than normal ribs causing flameups, and basically the inexact nature of smoking in general that you can utterly ruin ribs in a smoker. The absolute best and the absolute worst ribs I've ever had have come from smokers.
So at home, even though I have a decent side smoker I almost never use it and typically just bake or sous vide the ribs and then finish on the gas grill. It's cheap and easy and you'll get a 9/10 that beats most chain BBQ places and a lot of mom and pops.
I am normally in agreement with you on food and am kind of taken aback (in a good way) by your food knowledge. But unless you have a trash smoker or are a noob, ribs are almost impossible to ruin and get below a 7/10. In our big green egg there is no such thing as a flareup because of the control of air and because of the indirect heat. There really aren't hot spots except if you have ribs hanging over the place setter (which creates the indirect heat). I love sous vide for lots of things, but the maillard reaction and aroma/smoke infusion created by 100% of the cook in the smoker just can't be replicated with sous vide. I would say one couldn't achieve more than an 8 using sous vide. I'll chase the 10 every time and end up with usually at least a 9 rather than maxing out at 8.
Definitely someone like DFS who has a great rig and a lot of experience is much better at smoking than I am. I've just got a cheap standard side box smoker attached to my gas and charcoal grill so it's not great equipment. Ie this one
But I'm not just referring to my own output. I'd take my oven baked and then seared ribs every time over places like Sonnys and most chains.
Taking a stab at cooking some shrimp this weekend. I have never cooked shrimp— always bought precooked. I’ve read 130° for 15 minutes if peeled or add 5 minutes if not.
Wondering if anyone has had success and had any suggestions.
Wondering if anyone has had success and had any suggestions.
I am a big sous vide fan but in think shrimp are best just pan fried, preferably in a wok. Peel and devein and then let them sit for an hour in whatever spices/marinade you have. Or just do them plain. The a pan going with a liberal amount of Olive oil. Flip them after a minute or two and then stir around in the pan/oil/juices. As they turn pink they are done.
Grilled with heads on - finish with really good olive oil, lemon & season. We get these giant prawns out of the Gulf of America—as big as a baby’s arm
I can't imagine using the sous vide for shrimp. Don't see what advantage there could possibly be.
We eat a lot of shrimp at our house. There's a Galveston-based company that comes to town once every three or four weeks with never-frozen shrimp of various sizes. We freeze them in water in one-pound lots. Just checked the freezer and we have 16 pounds of them in there now. Favorite methods of preparation are scampi (or similar) and air-fried.
We have done some experimenting with the sous vide, of course. Mrs. LC says it is perfect for making hollandaise.
But our most common use is strip steaks. In fact, I'm going to Fareway later today. They have whole strip loins on sale. Have them cut 1-1/2 inches thick and freeze them individually in plastic. Sraight from the freezer to the sous vide, then sear and serve. You can have a perfect medium rare steak on your plate three hours after you get the urge to do it.
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