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