Sous Vide recipes

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arthurfowler
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Sous Vide recipes

Post by arthurfowler » Fri Sep 14, 2018 9:03 am

Hi all

I have just bought a vacuum chamber for home use. I want it mainly for helping freeze fresh fish portions after breaking down whole fish at home.

When I was a chef, I missed the whole sous vide approach. I am going to get myself a circulator to allow me to try some sous vide cooking.

I am really keen on understanding what sous vide recipes/techniques you think work better than the traditional version. I understand consistency is a real benefit of sous vide cooking but I also know that I prefer a properly pan roasted scallop over one cooked sous vide and then blow torched etc.

Any help would be much appreciated.

Best

Gareth

Bensbites
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Re: Sous Vide recipes

Post by Bensbites » Fri Sep 14, 2018 9:23 am

I like SV for lean proteins, mainly chicken breast and pork. Some people like to take brisket for a 72 hr bath at 134 F then sear.

As far as recipes, marinate or rub down your food as you normally would.

easilver
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Re: Sous Vide recipes

Post by easilver » Fri Sep 14, 2018 9:58 am

I find that the sous vide is best for tenderizing red-meat and cooking foods that dry-out if overcooked.

Chicken breast work great, but thighs don't improve much to me.

Thick steaks come out perfectly done and tender as you want. I like tender texture of new york steaks. My son liked ribeye, but I don't think the sous vide renders the fat enough.

Bensbites is right about the Brisket. I have a prime brisket in the sous vide right now for 60hrs at 135F. This one will have an onion gravy for a family dinner, but I've made some juicy and tender BBQ brisket with the sous vide that I love.

Pork shoulder also does very well.

I've had bad luck with over-seasoning in the sous vide since they can overwhelm the meat flavor. I usually do salt and pepper to let the meat flavor shine.

Have fun and post your results.
Ed in L.A.

Bluenoser87
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Re: Sous Vide recipes

Post by Bluenoser87 » Fri Sep 14, 2018 10:24 am

+1 on the ribeye. It comes out a little weird. Maybe a super thick one would work better followed by some time on the grill to render the fat properly.

Regular old chicken breasts come out fantastic every time. Can’t screw it up.

I haven’t tried a long cook yet like a tritip or something but that’s next on my list.

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mauichef
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Re: Sous Vide recipes

Post by mauichef » Fri Sep 14, 2018 5:07 pm

Right there with you guys.
I mainly do red meats, pork, sometimes chicken. Never fish!
Thick cut Pork and Steaks are the best I've ever made.
Also love the long slow stuff like briskets.
Only ever use salt and pepper. Leave the seasoning to the end when I flash fry to brown. I never use a torch!

Here is a pretty great Turkey Porchetta that I do often......thanks to J. Kenji!
https://www.seriouseats.com/2013/11/the ... hetta.html

Image
Image
Image

nakneker
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Location: Taylor, Az

Re: Sous Vide recipes

Post by nakneker » Fri Sep 14, 2018 5:59 pm

Down load the Joule app. The app is loaded with recipes. It’s also loaded with cook times and temps for most every protein you could imagine, small, large thick, thin, beef, chicken, pork.... whatever. There is a wealth of helpful info even for the seasoned Sous Vide cook.

My partner uses his weekly and of course I had to try one. It’s produced my best steaks and prime rib and it’s sinfully easy to do. I haven’t realy played with chicken or pork, I’m with Ray, fish would be tricky.

The Joule app has my biggest help.
“The goal is to die with memories, not dreams.”

arthurfowler
Posts: 395
Joined: Fri Jan 27, 2017 5:33 am
Location: Berkshire UK

Re: Sous Vide recipes

Post by arthurfowler » Fri Sep 14, 2018 10:57 pm

Bensbites wrote:
Fri Sep 14, 2018 9:23 am
I like SV for lean proteins, mainly chicken breast and pork. Some people like to take brisket for a 72 hr bath at 134 F then sear.

As far as recipes, marinate or rub down your food as you normally would.
Thanks Ben, this makes a lot of sense. I can see something like Pork fillet being much better as there is no fat on it.

arthurfowler
Posts: 395
Joined: Fri Jan 27, 2017 5:33 am
Location: Berkshire UK

Re: Sous Vide recipes

Post by arthurfowler » Fri Sep 14, 2018 10:58 pm

easilver wrote:
Fri Sep 14, 2018 9:58 am
I find that the sous vide is best for tenderizing red-meat and cooking foods that dry-out if overcooked.

Chicken breast work great, but thighs don't improve much to me.

Thick steaks come out perfectly done and tender as you want. I like tender texture of new york steaks. My son liked ribeye, but I don't think the sous vide renders the fat enough.

Bensbites is right about the Brisket. I have a prime brisket in the sous vide right now for 60hrs at 135F. This one will have an onion gravy for a family dinner, but I've made some juicy and tender BBQ brisket with the sous vide that I love.

Pork shoulder also does very well.

I've had bad luck with over-seasoning in the sous vide since they can overwhelm the meat flavor. I usually do salt and pepper to let the meat flavor shine.

Have fun and post your results.
Thanks Ed, will do. The brisket sounds great.

arthurfowler
Posts: 395
Joined: Fri Jan 27, 2017 5:33 am
Location: Berkshire UK

Re: Sous Vide recipes

Post by arthurfowler » Fri Sep 14, 2018 11:00 pm

Bluenoser87 wrote:
Fri Sep 14, 2018 10:24 am
+1 on the ribeye. It comes out a little weird. Maybe a super thick one would work better followed by some time on the grill to render the fat properly.

Regular old chicken breasts come out fantastic every time. Can’t screw it up.

I haven’t tried a long cook yet like a tritip or something but that’s next on my list.
Thanks Bluenoser.

arthurfowler
Posts: 395
Joined: Fri Jan 27, 2017 5:33 am
Location: Berkshire UK

Re: Sous Vide recipes

Post by arthurfowler » Fri Sep 14, 2018 11:01 pm

mauichef wrote:
Fri Sep 14, 2018 5:07 pm
Right there with you guys.
I mainly do red meats, pork, sometimes chicken. Never fish!
Thick cut Pork and Steaks are the best I've ever made.
Also love the long slow stuff like briskets.
Only ever use salt and pepper. Leave the seasoning to the end when I flash fry to brown. I never use a torch!

Here is a pretty great Turkey Porchetta that I do often......thanks to J. Kenji!
https://www.seriouseats.com/2013/11/the ... hetta.html

Image
Image
Image
Thanks Ray, will definitely give the Turkey Porchetta a go.

Bensbites
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Location: Massachusetts
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Re: Sous Vide recipes

Post by Bensbites » Fri Sep 14, 2018 11:05 pm

arthurfowler wrote:
Fri Sep 14, 2018 10:57 pm
Bensbites wrote:
Fri Sep 14, 2018 9:23 am
I like SV for lean proteins, mainly chicken breast and pork. Some people like to take brisket for a 72 hr bath at 134 F then sear.

As far as recipes, marinate or rub down your food as you normally would.
Thanks Ben, this makes a lot of sense. I can see something like Pork fillet being much better as there is no fat on it.
I think you are referring to connective tissue not fat, right?

arthurfowler
Posts: 395
Joined: Fri Jan 27, 2017 5:33 am
Location: Berkshire UK

Re: Sous Vide recipes

Post by arthurfowler » Fri Sep 14, 2018 11:06 pm

nakneker wrote:
Fri Sep 14, 2018 5:59 pm
Down load the Joule app. The app is loaded with recipes. It’s also loaded with cook times and temps for most every protein you could imagine, small, large thick, thin, beef, chicken, pork.... whatever. There is a wealth of helpful info even for the seasoned Sous Vide cook.

My partner uses his weekly and of course I had to try one. It’s produced my best steaks and prime rib and it’s sinfully easy to do. I haven’t realy played with chicken or pork, I’m with Ray, fish would be tricky.

The Joule app has my biggest help.
Thanks Sean, I will download the app.

athel
Posts: 37
Joined: Fri Feb 24, 2017 3:56 am

Re: Sous Vide recipes

Post by athel » Sat Oct 20, 2018 5:10 pm

I find that sous vide is actually great for long braises and such--pastrami, duck confit, short ribs, etc. You can play around with things like texture and temperature in a way you can't with regular braising, although sometimes it takes me a few tries to get the timing and temperature dialed in correctly for a given meat.

arthurfowler
Posts: 395
Joined: Fri Jan 27, 2017 5:33 am
Location: Berkshire UK

Re: Sous Vide recipes

Post by arthurfowler » Sun Oct 21, 2018 3:14 am

Thanks Athel. Completely agree that the temperature variables are reduced/removed with sous vide.

I haven’t used it too much as I have been busy, but I tried chicken breast and a sirloin steak. With the steak, I cooked it to medium rare as per the settings on the Anova but I think I seared it too long so it was a bit over medium rare and the cooking had penetrated the meat more if that makes sense. The chicken was more interesting. I can cook a perfectly cooked chicken breast every time at home in the traditional sense but I must say that I did like the slightly different texture of the sous vide chicken. Normally I would place the chicken breast skin side down in a hot pan(not smoking) with a little oil and a generous amount of butter and something like thyme or rosemary and leave for a minute or 2 and then transfer the pan with the chicken breast still skin side down to the oven and leave it until the flesh on top turns opaque and then turn it over baste it and leave it until it is just cooked. Rest and serve. The skin is beautifully crisp and the flesh is just cooked but the texture is definitely different with the sous vide.

The only difference on both for me so far is the different crust/skin that you get with traditional pan frying/roasting rather than a quick sear. I clearly need to practice and experiment this much more but I need to work out whether the outside crust or internal texture gives me more eating pleasure.

I also think I vacc’d the meat too tightly as well as it slightly influenced the shape. I was always taught that the shape it goes in the pan is the shape it will come out!!! Need to apply this now albeit in a different way.

I think as with all cooking, you need to balance modern and classical techniques to maximise flavour.

I am really looking forward to trying more dishes out. I think a long braise has to be next especially as the temperature is starting to drop in the UK now.

Thanks again everyone.

Mike9
Posts: 279
Joined: Fri Jan 27, 2017 9:31 am

Re: Sous Vide recipes

Post by Mike9 » Sun Oct 21, 2018 8:31 am

I love my Joule and the app is great. Chefsteps.com is a great resource for sous vide. I tried this one and it's some of the best fried chicken I've made at home.

https://www.chefsteps.com/activities/ca ... ed-chicken

athel
Posts: 37
Joined: Fri Feb 24, 2017 3:56 am

Re: Sous Vide recipes

Post by athel » Sat Oct 27, 2018 2:53 pm

arthurfowler wrote:
Sun Oct 21, 2018 3:14 am
Thanks Athel. Completely agree that the temperature variables are reduced/removed with sous vide.

I haven’t used it too much as I have been busy, but I tried chicken breast and a sirloin steak. With the steak, I cooked it to medium rare as per the settings on the Anova but I think I seared it too long so it was a bit over medium rare and the cooking had penetrated the meat more if that makes sense. The chicken was more interesting. I can cook a perfectly cooked chicken breast every time at home in the traditional sense but I must say that I did like the slightly different texture of the sous vide chicken. Normally I would place the chicken breast skin side down in a hot pan(not smoking) with a little oil and a generous amount of butter and something like thyme or rosemary and leave for a minute or 2 and then transfer the pan with the chicken breast still skin side down to the oven and leave it until the flesh on top turns opaque and then turn it over baste it and leave it until it is just cooked. Rest and serve. The skin is beautifully crisp and the flesh is just cooked but the texture is definitely different with the sous vide.

The only difference on both for me so far is the different crust/skin that you get with traditional pan frying/roasting rather than a quick sear. I clearly need to practice and experiment this much more but I need to work out whether the outside crust or internal texture gives me more eating pleasure.

I also think I vacc’d the meat too tightly as well as it slightly influenced the shape. I was always taught that the shape it goes in the pan is the shape it will come out!!! Need to apply this now albeit in a different way.

I think as with all cooking, you need to balance modern and classical techniques to maximise flavour.

I am really looking forward to trying more dishes out. I think a long braise has to be next especially as the temperature is starting to drop in the UK now.

Thanks again everyone.
Yeah, I've definitely experienced those things you've mentioned, and nailing down the sear post-water bath took me some time. One thing to note for chicken though, is that the skin is naturally insulating, so you can spend a little longer crisping it up without overcooking the meat (as opposed to something like a steak). That technique you described--oil, butter, 1-2 minutes searing time--would be perfect post-sous vide, I would think.

In terms of the vacuum seal, I oftentimes just use ziploc bags (or unsealed vacuum bags) and the water displacement method for things like chicken breasts and steaks, which won't influence the shape of the protein. I generally only break out the vacuum sealer for veggies and braises--things where you're either cooking for a long time/high temps, or when you actually want to use the compression of the vacuum seal to increase flavor and color, and prevent floating.

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