Sous Vide Recipes

sous vide carrots recipe

Sous Vide Honey Glazed Carrots

Cooking carrots sous vide captures all of the intense carrot flavor within the bag while also retaining much more of the nutritional value.

  By Sous Vide Guy

Sous vide chicken breast recipe

Sous Vide Chicken Breast

Sous vide chicken breast is unbelievably easy to make. The first time you eat it, you will be shocked at just how juicy chicken can really be.

  By Sous Vide Guy

pork chop recipe for sous vide

Sous Vide Bone-In Pork Chops

Whether you’re in the mood for something with a bit of kick, such as a mojo marinade, or something a bit sweeter, such as a honey glaze, your sous vide pork chop will be absolutely incredible!

  By Sous Vide Guy

tri tip recipe

Sous Vide Tri-Tip Steak

This traditionally tougher cut of steak has perhaps one of the most substantial transformations from sous vide.

  By Sous Vide Guy

sous vide bananas foster recipe

Sous Vide Bananas Foster

Bananas foster is an all-time great dessert, and sous vide takes it to the next level! You will first need to make a rum sauce (be sure to bring it to a boil as described in order to remove most the alcohol) to use with this meal.

  By Sous Vide Guy

sous vide asparagus

Sous Vide Asparagus

Asparagus tastes great when its seasoned well, but achieving a good consistency can be extremely difficult when cooking using traditional methods. If you're like me, your asparagus usually ends up chewy and hard to cut up. No longer with sous vide!

For only a short time at a high temperature, you can get asparagus that is perfectly cooked and a pleasure to eat. You can season the asparagus however you'd like, just butter works fine as does flavored olive oils.

  By Sous Vide Guy

sous vide poached pear

Sous Vide Red Wine Poached Pears

Red wine poached pears are elegantly delicious while also appearing as a work of art on your plate.

  By Sous Vide Guy

sous vide chicken thigh recipe

Crispy Chili Lime Chicken Thighs

Let’s face it, chicken thighs are nothing without a crispy, crunchy, salty, skin. We'll explain how to get that perfect crispy skin after cooking them sous vide.

  By Sous Vide Guy

Finished medium rare steak

Sous Vide New York Strip

New York Strips are one of the most iconic cuts of steak in the United States, and for great reason. This strip of meat is super tender and only gets even more tender from cooking it sous vide.

  By Sous Vide Guy

sous vide salmon recipe

Sous Vide Salmon with Hollandaise Sauce

This simple sous vide salmon recipe transforms a regular salmon filet into an elegant dish thanks to hollandaise sauce. Did I use simple and hollandaise in the same sentence?

  By Sous Vide Guy

sous vide flank steak recipe

Sous Vide Flank Steak

Flank steaks are not just for stir-frying anymore! This traditionally tough and lean cut of meat turns into an amazingly tender cut of steak after cooking it sous vide. And best of yet? You can put together an incredible sous vide flank steak dish for next to nothing.

  By Sous Vide Guy

Sous Vide Corned Beef

With sous vide, you can control the temperature to the perfect level, allowing you to obtain the traditional taste and texture you know and love, while also enabling easy sandwich slicing.

  By Sous Vide Guy

sous vide shamrock shake creme brulee

Sous Vide Shamrock Shake Creme Brulee

This incredible sous vide creme brulee recipe resembles the iconic Shamrock Shake by using similar refreshing mint flavors but with a unique twist.

  By Sous Vide Guy

Sous Vide Lemon Raspberry Creme Brulee

I've always enjoyed Crème Brûlée, with its glassy sugar top coating and silky smooth custard underneath. But this lemon raspberry sous vide Crème Brûlée recipe takes it to another level.

  By Sous Vide Guy

Sous Vide Lobster Tail

Sous vide lobster is crazy simple - one of the few proteins that do not need a sear after cooking. It's 100% better than broiling, boiling, and steaming.

  By Sous Vide Guy

sous vide eggs benedict recipe

Sous Vide Eggs Benedict

Thankfully to sous vide, making eggs benedict just got a whole lot easier. This sous vide eggs benedict recipe uses the same temperature to poach the eggs AND make the hollandaise sauce.

  By Sous Vide Guy

sous vide rack of lamb recipe

Sous Vide Rack of Lamb

It's official. Rack of lamb should not be cooked using any method other than sous vide. It's just too perfect. With just a little salt and pepper, sous vide rack of lamb has the most buttery, mouthwatering, and tender flavors imaginable. There's seriously no way to screw it up. Make it!

  By Sous Vide Guy

Sous Vide Filet Mignon

The most tender of cuts. Filet mignon is an exceptionally classy cut of steak with a butter-like mouthwatering texture. Sous vide enhances this texture even more so, resulting in the most tender steak you can possibly eat.

  By Sous Vide Guy

Sous Vide Pork Tenderloin

sous vide pork tenderloin is an unsung hero of the cheap-yet-delicious meals and is one of our favorite things to cook.

  By Sous Vide Guy