How to Get Started With Sous Vide Cooking | Serious Eats

You've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past. Where should you start? What should you cook first? Here's a simple, no-nonsense guide to the essential tools, plus some basic foods and techniques that should be at the top of any first-time sous vide cook's list—the ones that will show you ...

Sous Vide Duck Confit Recipe | Serious Eats

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Sous Vide Pork Chops Recipe | Serious Eats

A good pork chop is only as good as the method by which you cook it. You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go.

Sous Vide Salmon Recipe | Serious Eats

You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide will guarantee perfectly moist, tender results each ...

The Food Lab's Complete Guide to Sous Vide Steak | Serious ...

Unraveling the mysteries of home cooking through science. All the methods and tips you need to make perfect steak, each and every time. Of course, this information should prove useful to anyone who owns a functional sous vide device, or even someone hacking it with a home rig or a plain old beer ...

Sous Vide Smoked Brisket Recipe | Serious Eats

Good brisket is often called the Holy Grail of barbecue. This is an apt description, given how rarely you find good smoked beef brisket in the wild. Sous vide cooking changes all that by allowing even a novice to produce brisket that's as moist and tender as the very best stuff you'll find in Austin or Lockhart, with all the savory brisket rub ...

"Sous Vide" on Serious Eats | Serious Eats

Sous Vide 101: Duck Breast Recipe | Serious Eats. As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the ...

Sous Vide Lobster Recipe | Serious Eats

If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it than sous vide. It's also a heck of a lot more foolproof than boiling or steaming, and affords the opportunity to infuse that lobster meat with extra flavor.

Sous Vide Pork Tenderloin Recipe | Serious Eats

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery ...

The Food Lab's Complete Guide to Sous Vide Chicken Breast

Unraveling the mysteries of home cooking through science. Sous Vide Chicken Breast The Best Classic Chicken Salad Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si) Chicken Salad With Avocado, Corn, and Miso Dressing Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken What if ...

Sous Vide Barbecue Pulled Pork Shoulder Recipe | Serious Eats

Don't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. In fact, I probably like the process way more than the next guy.

The Food Lab's Complete Guide to Sous Vide Pork Chops ...

The Food Lab's Complete Guide to Sous Vide Pork Chops. The Food Lab. Unraveling the mysteries of home cooking through science. ... With sous vide cooking, ...

Sous Vide Rack of Lamb Recipe | Serious Eats

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking.

"sousvide rib of beef" on Serious Eats | Serious Eats

" sousvide rib of beef" on Serious Eats | Serious Eats "sousvide rib of beef" on Serious Eats ... Sous vide cooking changes all that by allowing even a novice to ...

Sous Vide Chicken Breast Recipe | Serious Eats

Sous-vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop or the grill to brown and crisp it up.

Sous Vide Turkey Breast With Crispy Skin Recipe | Serious Eats

Sous vide is a fantastic method for cooking holiday roasts. It delivers reliably moist and tender results, frees up your oven for other tasks, requires almost no supervision during cooking, and makes it very easy to hold the roast hot and ready to serve until your guests are ready.

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs ...

With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the sous-vide egg action. Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath.

Sous Vide Steaks Recipe | Serious Eats

Sous vide is the ideal way to prepare steak for perfectly even edge-to-edge cooking and foolproof results. These sous vide steaks can be finished in a pan or on the grill.

Sous Vide Glazed Carrots Recipe | Serious Eats

at 183°F, carrots will soften but not turn mushy. Cooking carrots sous-vide cooks them in their own juices, packing them with intense carrot flavor. Tossing the carrots in the skillet for a couple minutes after cooking glazes them in their reduced juices, enhancing their flavor and appearance ...

"sous vide pork tenderloin" on Serious Eats | Serious Eats

"sous vide pork tenderloin" on Serious Eats | Serious Eats. Sous Vide Pork Tenderloin Recipe | Serious Eats. Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull …

"sous vide eggs" on Serious Eats | Serious Eats

Search results for "sous vide eggs" Serious Eats. Recipes Go Back. Chicken; Pizza; Cocktails; ... Sous Vide Cooking with Heston Blumenthal | Serious Eats.

Sous Vide Poached Shrimp Recipe | Serious Eats

Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so.

Sous Vide Recipes | Serious Eats

sous vide posts: recent and popular. Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything Sohla El-Waylly

"sous vide recipes" on Serious Eats | Serious Eats

How to Get Started With Sous Vide Cooking | Serious Eats. You've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past. Where should you start?

Sous Vide Burgers Recipe | Serious Eats

You might ask, why sous-vide a hamburger? It's one of the simplest foods to make using traditional methods, so does precision cooking really have anything to bring to the table?

Butter-Basted Sous Vide Halibut Recipe | Serious Eats

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market.

Sous Vide Tuna Recipe | Serious Eats

Rare seared tuna might have fallen off the menus of the most fashionable restaurants, where it ruled the scene from the late '90s through the 2000s, but that doesn't make it any less delicious.

Overnight Sous Vide Bacon Recipe | Serious Eats

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time.

The Food Lab's Complete Guide to Sous Vide Salmon ...

The Food Lab's Complete Guide to Sous Vide Salmon. ... Many recipes for sous vide salmon recommend soaking the fish in a saltwater brine before cooking in order to ...

"sous vide" on Serious Eats | Serious Eats

Sous vide cooking changes all that by allowing even a novice to produce brisket that's as moist and tender as the very best stuff you'll find in Austin or Lockhart, ...

Sous Vide 101: Duck Breast Recipe | Serious Eats

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the stovetop just before serving.

How to Cook Sous Vide Turkey Breast With Extra-Crisp Skin ...

Sous vide is a fantastic method for cooking holiday roasts. It delivers reliably moist and tender results, frees up your oven for other tasks, requires almost no supervision during cooking, and makes it very easy to hold the roast hot and ready to serve until your guests are ready.

Techniques | Serious Eats

Techniques Sous Vide Carnitas: Tender, Crispy, and Juicier Than Ever. J. Kenji López-Alt. ... How to Prep Fish Fillets for Even Cooking. Daniel Gritzer. Techniques

The Food Lab's Sous Vide Carnitas: Tender, Crispy, and ...

The Food Lab's Sous Vide Carnitas: Tender, Crispy, and Juicier Than ... Using sous vide, ... Cooking sous vide at a higher temperature still produces pork that is ...

BraveTart's Ultimate Guide to Sous Vide Desserts | Serious ...

Before deciding to try some dessert sous vide, consider what traditional cooking methods actually accomplish, and whether or not that can be replicated in a plastic bag.

Sous Vide Smoked Beef Chuck Recipe | Serious Eats

Beef chuck is an excellent alternative to brisket for barbecue. It's easier to find, cheaper, and more foolproof. Cooking it sous vide before smoking makes it even more foolproof, guaranteeing you tender and juicy results.

Sous Vide 101: Pork Belly Buns | Serious Eats

Even cooked through traditional methods, braised-then-crisped pork belly is one of the most delicious things in the world. So why, you might ask, would one resort to cooking them like sous-vide?

Sous Vide Sausages Recipe | Serious Eats

Sausages have a reputation for being easy. They've got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside.

The Food Lab's Guide to Crispy Sous Vide Chicken Thighs ...

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature.

The Food Lab's Complete Guide to Extra-Juicy Sous Vide ...

Unraveling the mysteries of home cooking through science. Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it ...

Punch Up Sous Vide Leg of Lamb With Briny Black Olives ...

The other week, I found myself swamped with boneless lamb legs while testing various temperatures and timings for my sous vide lamb with mint, cumin, and mustard seed. When I finally nailed the recipe, I still had a few left, so I figured, why not use them for another recipe? I started out by ...

Crispy Sous-Vide Chicken Thighs With Mustard-Wine Pan ...

Cooking chicken sous vide allows for unparalleled control over cooking temperature and, therefore, level of juiciness. Following precise temperature and time charts gives you the ability to get exactly the result you want. Chilling the chicken in between the sous-vide cooking step and crisping makes ...

The Food Lab's Complete Guide to Sous Vide Barbecue Pork ...

Unraveling the mysteries of home cooking through science. I was a skeptic at first, but I'm going to say it now: When done properly, ribs cooked via sous vide are every bit as good as traditional barbecue, if not better. Not only that, but they're far more replicable (no weather or wind or uneven ...

The Food Lab's Complete Guide to Sous Vide Burgers ...

You might ask, why sous-vide a hamburger? It's one of the simplest foods to make using traditional methods, so does precision cooking really have anything to bring to the table?

Sous Vide Barbecue Pork Ribs Recipe | Serious Eats

I was a skeptic at first, but I'm going to say it now: When done properly, ribs cooked via sous vide are every bit as good as traditional barbecue, if not better. Not only that, but they're far more replicable, they take much less effort, they take less practice, and, to top it off, they can be cooked year-round, indoors.

Sous Vide | Serious Eats

Recent and popular content about Sous Vide. Serious Eats. Recipes Go Back. Chicken; Pizza; ... Recipes; Topics; Method; Sous Vide; Sous Vide. Sous Vide Toasted Cream ...

The Food Lab's Complete Guide to Sous Vide Halibut ...

And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. ... The Food Lab's Complete Guide to Sous Vide Halibut.

Sous Vide Corn on the Cob Recipe | Serious Eats

Cooking corn sous vide is the best route to juicy, tender-crisp kernels packed with flavor.

For the Best Lobster Rolls, Go Sous Vide | The Food Lab ...

Unraveling the mysteries of home cooking through science. Tips and tricks for making the best sandwiches at home. Have you experienced the magic of sous vide lobster yet? You have? You've noted how that sweet lobster flavor gets concentrated, while butter works its way into all the cracks and ...

For the Juiciest Bacon, Give Your Sous Vide Cooker the ...

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time.