Cooking has never been easier with a sous vide immersion circulator! By removing all the guesswork, sous vide allows even novice chefs to produce restaurant-quality meals with minimal fuss. First things first, you need to know what an incredible tool you have in your hands and how to use it properly. We’ll introduce you to three essential recipes that will set your sous vide journey off to a dazzling start.
1. Sous Vide Steak
Let’s kick things off with a classic: the perfect sous vide steak. With this method, you’ll achieve a perfectly cooked steak every time, to whatever degree of doneness you prefer.
Ingredients:
- 1 boneless rib eye steak, about 1.5 inches thick
- Salt and pepper to taste
- 2 cloves of garlic
- 2 sprigs of fresh rosemary
- 2 tablespoons of olive oil
Instructions:
- Preheat your sous vide immersion circulator to 129°F (54°C) for a medium-rare steak, or adjust to your preferred doneness.
- Season your steak generously with salt and pepper on all sides.
- Place the steak, garlic, rosemary, and olive oil in a resealable plastic bag.
- Submerge the sealed bag in the water bath. Cook for at least 2 hours or up to four for maximum tenderness.
- Once cooked, remove steak from the bag and pat dry with paper towels. Sear on a hot pan for 1-2 minutes on each side to create a fantastically crisp crust.
2. Sous Vide Salmon
Next up is salmon, which when cooked sous vide, results in a tender, perfectly cooked piece of fish every time.
Ingredients:
- 2 salmon fillets
- Salt and pepper to taste
- Lemon slices
- Fresh dill sprigs
- Olive oil for drizzling
Instructions:
- Set your sous vide immersion circulator to 122°F (50°C) for a medium-cooked salmon.
- Season your salmon fillets with salt and pepper, then place in a resealable plastic bag with a few lemon slices and sprigs of dill.
- Submerge the bag in the water bath. Cook for 30-40 minutes.
- Gently remove the salmon from the bag, pat it dry, and drizzle with a little olive oil before serving. Enjoy an incredibly moist and flavorful fish!
3. Sous Vide Chicken Breast
Sous vide chicken is juicy and tender, unlike anything you’ll achieve with traditional cooking methods.
Ingredients:
- 2 chicken breasts
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary, etc.)
- 2 garlic cloves, crushed
- 2 tablespoons of olive oil
Instructions
- Preheat your sous vide immersion circulator to 149°F (65°C).
- Season the chicken breasts with salt and pepper. Place them in a resealable bag with the herbs, crushed garlic, and olive oil.
- Cook in the water bath for 1.5 hours.
- Once done, remove the chicken from the bag, pat it dry, and sear in a hot pan for a minute on each side for an appealing golden finish.
- Dig into your juicy, evenly cooked chicken!
In Conclusion
Remember, the power of sous vide cooking is in its precision. You control the temperature and cooking time, eliminating any guesswork. This beginner’s guide is just the start. From here, you can explore cooking a wide variety of dishes with your sous vide immersion circulator. Happy cooking!
