Sous Vide recipes

I like doing soft-boiled eggs in mine as well as all of the other stuff mentioned. I highly recommend checking out the 'Sous Vide Everything' channel on YouTube.

I mainly use just use mine for steaks and chicken breasts. I’ve always wanted to try fried chicken but never got around to it.

Thanks for the suggestions and I will for sure check out that Youtube channel

There are how to’s everywhere for steak and pork chops. Those are your bread and butter dishes. That being said, some other things that are noteworthy:

1. Can’t f it up eggs Benedict this is the easiest and yet most impressive use of eggs that I have found. It is just as easy as the video makes it seem. Just look at those yolks.

2. The second thing I use SV for often that isn’t steaks is bone in skin on chicken thighs. I salt them appropriately, then I vacuum seal them with just a little Louisiana hot sauce in the bag. SV them for 4 hours at 165. I then take them out of the bag, dry them off, season with a little cavenders and paprika, and set them in the fridge skin side up for about 15 minutes while I heat up some butter in a cast iron skillet. When the butter gets hot, sear the chicken until your skin is crisp, then flip for a minute or two and pull and serve. No kidding, the best chicken I know how to make.

3. SV creme brûlée’s are the bomb also. Easy recipe but the jars are a bitch to clean. Chef steps creme brûlée. . I have gotten to where I make the batter in a ziplock bag, SV it, and then portion it out into thin dishes before refrigerating. It also allows for more surface area for brûlée-ing.

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Ribeye-

Salt, pepper, garlic and vac seal. Put in water bath for 2-3 hours at 129

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I was always told to do it 1 hour at 129. What makes you do it for a couple hours longer?

Longer it goes the more it rakes down the connective tissue to make it tender. You can go too far and make it mush. Just depends on the texture you want...I usually see and do about 2-3hrs on a rib eye.

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This tri tip from Sam's. The bag works.

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Probably not a good idea to be honest

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129? That cow is still moo-ing

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Actually, that is pretty high. I SV mine at 119* for an hour and a half to two hours.