Sous Vide Recipes

Sous vide cooks vacuum-sealed food in a water bath at a precise temperature, so you always hit the ideal doneness. We go for steaks and beef to the degree, chicken breasts, salmon, pork tenderloin, eggs and delicate vegetables. We'll show you which temperature and time to pick for what, why to sear the meat hard at the end, and how to start with the technique even without pricey gear. Whether you want a restaurant-juicy steak, a perfectly tender fish, or meat that won't overcook, sous vide recipes give you precision and juiciness that's hard to match in a pan.