Skip to content
Cropped Umami Text Logo White.png
  • Recipes
  • DishExpand
    • Appetizers
    • Breakfast
    • Brunch
    • Lunch
    • Dinner
    • Dessert
    • Drinks
  • CookingExpand
    • Baking
    • Grilling
    • Mixology
    • Roasting
    • Sous Vide
  • Spring
  • MarketExpand
    • Cookbooks
    • Bakeware
    • Cookware
    • Grills & Outdoor Cooking
    • Tabletop
Facebook Instagram YouTube Pinterest

Sous Vide

Cropped Umami Text Logo White.png

Sous Vide

Sous Vide

To help cooks find delicious, easy to use sous vide recipes, we’ve collected our best recipes and favorite equipment in one place.

Sous vide is an innovative cooking technique that is growing in popularity among chefs and home cooks that provides them with a simple way to transform the taste, texture, and cooking process for a plethora of ingredients and dishes.

Sous vide is the process of cooking food at a low temperature for a long time in a heated water bath. Before cooking, the food is usually vacuum-sealed under pressure in a bag or pouch. The advantage of sealing the food under pressure is it allows it to cook in its’ juices developing the perfect texture while infusing the dish with flavor.

A common variation to vacuum sealing is to use freezer bags where the air is removed using the water displacement method. Reusable silicone sous vide pouches are also becoming more common.

If you’re interested in learning more about the ins and outs of sous vide, read What is Sous Vide Cooking and Why It Works.

What Makes the Best Sous Vide Recipes

The best sous vide recipes utilize the low temperature, long cook time, and vacuum pressure to transform ingredients in ways that are difficult to do using traditional methods.

This can be to develop a soft, supple texture in cuts that are notorious for turning out tough and dry, like Beef Brisket or Flank Steak.

It can also infuse flavors into a dish in ways that would be difficult using an oven or grill. The long cook time in this Sous Vide Leg of Lamb recipe infuses the flavor from fresh herbs and lemon slices into the lamb, so each bite bursts with bright Medeterrian flavors.

One of the reasons sous vide has become ubiquitous in professional kitchens is its ability to consistently cook ingredients the same way, time after time. This consistency allows professional chefs to cook flavorful dishes by setting specific cooking times and cooking temperatures. There’s also very little waste, making it ideal for restaurants.

The technique is popular with home cooks because of its relative ease for meal prep and flexible cooking times.

The Best Foods to Cook Sous Vide

As a cooking method, sous vide works best with whole cuts, such as steaks, chops, or roasts. The flexible cook times and lack of waste make it especially good with more expensive ingredients like beef tenderloin or rack of lamb.

What makes the cooking method so excellent with whole cuts of meat, such as roast beef, is that it cooks the entire piece of meat evenly all the way through to a set internal temperature.

This precise level of temperature control makes it easy to cook pork chops to the perfect level of doneness each and every time.

Using a vacuum to seal the food into the bag helps to infuse the flavors of the main ingredient and whatever herbs and spices are added to the bag before they’re sealed together. Since the food is cooked in its juices, sous vide is an easy way to concentrate the flavors of vegetables and proteins.

Sous vide is a forgiving style of cooking that works for a wide range of ingredients and techniques. There aren’t any other cooking methods that make it easy to cook a juicy steak a perfect medium-rare from edge to edge.

A few popular foods to cook sous vide include chicken breasts, chicken thighs, pork roasts, turkey breasts, salmon, scallops, and shrimp.

Essential Sous Vide Equipment

Getting started cooking sous vide takes a few pieces of special equipment. We’ve added a few of our favorites to this page. If you’re new to sous vide, read Getting Started Cooking Sous Vide for a step-by-step guide along with lots of tips and tricks.

Immersion Circulator – An essential piece of equipment for cooking sous vide is an immersion circulator, sometimes called an immersion cooker or sous vide cooker. Circulators heat the water to a specific cooking temperature and circulate it around the water bath.

A good circulator is important because it allows the cook to keep the water bath at the desired temperature for hours on end without allowing hot or cool spots to develop.

Vacuum Sealer – A good vacuum sealer is a useful kitchen appliance that seals the food in plastic pouches before it is cooked. Having the ability to vacuum seal food in bags improves the quality of sous vide cooking and helps food last longer in the freezer while making it less likely to suffer from freezer burn.

Water Bath Container – An important choice for cooking sous vide is the type of container used to hold the water. A lot of cooks use an old cooler or a large stockpot. We prefer to use a large plastic tub with a lid designed to reduce evaporation, which improves the circulator’s energy efficiency.

Skillet – The final piece of equipment is a good skillet to finish dishes when they come out of their warm bath. We recommend using a cast-iron skillet for dishes like duck breast and pork tenderloin that call for a quick sear in a hot pan to brown the outside of the meat before serving.

Lamb Cooking Sous Vide

What is Sous Vide Cooking & Why it Works

Learn what sous vide cooking is, why this innovative, low-temperature cooking method works, and how cooks are using it to make sublimely delicious food.

Sous Vide Pork Tenderloin Recipe

Sous Vide Pork Tenderloin with Chili Rub

One of the easiest ways to get a pork tenderloin to turn out perfectly is to cook it sous vide. To create a sous vide pork tenderloin that standouts from…

Sous Vide Roast Beef Featured

Sous Vide Roast Beef

For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you’re serving it for Sunday dinner or…

Sous Vide Duck Breast

For Perfectly Cooked Duck Breasts Use Sous Vide

Do you want to cook beautifully cooked, medium rare sous vide duck breasts every time? We’ve got everything you need to know from how long, to the right temperature, to…

Sliced Duck 2

Sous Vide Duck Breast

This sous vide duck breast recipe is our favorite way to cook perfectly medium-rare duck that has nice crispy skin on the outside while keeping everything tender and juicy on…

Jason Logsdon the creator of Amazing Food Made Easy

At the Table with Jason Logsdon the Creator of Amazing Food Made Easy

In this At the Table, we sit down with Jason Logsdon, the creator of Amazing Food Made Easy and a prodigious author with a series of books on modernist cuisine.

Sous Vide Beef Brisket Recipe

Sous Vide Brisket

This sous vide brisket recipe uses our special brisket rub and a little time on the grill to create a smokey brisket with bold flavors that is so tender it…

Sous Vide Lamb Rack

Sous Vide Rack of Lamb with Rosemary and Garlic

This sous vide rack of lamb recipe uses rosemary and garlic to bring the flavors of the Mediterranean to life with lamb so juicy and flavorful that it will melt…

Sous Vide Flank Steak

Sous Vide Flank Steak

Cooking flank steak sous vide creates a flavorful steak so tender you can cut it with a fork.

Southwestern Style Sous Vide Rack of Lamb

Southwestern Style Sous Vide Rack of Lamb

This sous vide rack of lamb recipe uses southwestern spices to bring a little heat and depth of flavor that compliments the supple texture that comes from cooking the lamb…

Sous Vide Pork Chops Featured

Sous Vide Pork Chops ~ Our Complete Guide to Cooking Delicious Chops

Sous vide pork chops are one of our favorite ways to eat plump, juicy, delicious chops. What we love about cooking pork chops sous vide is how easy it is…

The controls on the Anova One are easy to use

Review: Anova One Sous Vide Immersion Circulator

The Anova One immersion circulator is a sleek, well-designed sous vide cooking machine that has the power to transform how you cook.

Sliced Lamb Closeup

Sous Vide Leg of Lamb with Rosemary and Garlic

Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic…

You can see how the sous vide steak (on top) cooks more evenly

Getting Started Cooking Sous Vide

Sous vide is a relatively simple cooking technique that can transform food. Getting started cooking with sous vide requires a little time, money, and know-how.

  • Recipes
  • Cooking
  • Dish
  • Market

Helpful Info

  • About
  • Help
  • Contact Us
  • Advertise With Us
  • Terms of Use
  • Umami Privacy Policy

Lets Connect

Facebook Twitter Instagram Pinterest

About Umami

Umami is an online food and travel magazine for the curious cook. At Umami, we develop recipes you’ll love to cook and tell the stories about food that matter.

Affiliate Links

Umami uses affiliate links on this site. This means we might earn a commission if you click on a link and buy or sign up for something. You can find additional information in our Privacy Policy

Search

© 2014 - 2022, Umami Publications, All Rights Reserved 

  • Recipes
    • Drink Recipes
  • Spring
  • Dish
    • Appetizers
    • Breakfast
    • Brunch
    • Lunch
    • Dinner
    • Side Dish
    • Cocktails
    • Dessert
  • Cooking
    • Grilling
    • Baking
    • Mixology
    • Slow Cooking
  • Market
    • Books
    • Gadgets & Utensils
    • Cookware
    • Grills & Outdoor Cooking
    • Bakeware
    • Tabletop
  • About
    • Help
    • Umami Privacy Policy
    • Contact Us
Search