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Sous Vide Recipes
Football Party Recipes


Sous Vide Recipes


This has become our favorite way to cook!

From Wikipedia:
Sous vide (French for 'under vacuum'), also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature.
The temperature is much lower than usually used for cooking, typically around 55 to 60 C (130 to 140 F) for red meat, 66 to 71 C (150 to 160 F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Cooking times and notes based on our experience:

Chicken thighs, boneless - 150 for 2 hours, place in ice bath to cool when removed from water
Eggs, poached - 167 for 12 minutes whole in shell. Place in ice bath to cool until easy to handle. Crack open egg for perfectly poached egg. (some white will remain around shell, this would be the strands that float in normal poaching water and not used)
Beef, pot roast - 133 for 24 hours. Pat dry and sear
Beef, steak rare - 120 for 1 1/2 to 2 hours. Pat dry and sear
Beef, short ribs - 131 for 24-48 hours. Pat dry and sear
Beef, cubes for stew - 131 for 6-8 hours
Pork, Country Ribs with Mustard Sauce
Pork, shoulder roast to shred - 154 for 24 hours
Pork, shoulder roast to slice - 140 for 24-48 hours. Pat dry and sear
Pork, shoulder steak - 140 for 1-3 hours. Pat dry and sear
Pork, loin chop - 140 for 2 hours. Pat dry and sear
Sausage, links - 150 for 1 1/2 - 2 hours. Pat dry and sear

Foods can be cooked Sous Vide from frozen - add 50% of original cooking time