12 video recipes that don’t need to be tried, from chops to soups

If you haven’t heard about this buzzy cooking technique yet, sous vide (pronounced soo-veed) is a method of cooking food in a vacuum-sealed bag dipped in water. Sounds weird, right? But there is a method of madness. It’s an idea the temperature is constantly monitored, ensuring uniformly prepared food while keeping the vacuum-sealed bag inside the marinade. You can do it with an A machine, or without. It’s also quite a mistake; you can’t cook anything too much, as the water won’t rise above a certain temperature. I’m a nervous meat cooker, so this is the right time for me. It’s also great meal preparation. Most of the following recipes can be frozen in an airtight bag, ready to cook when you need them. I thought that sous vide was limited to chops (if you don’t grill, this is a great way to make steak), but we recently learned that it can be used for all types of meat as well as vegetables.

Sous vide’s options are pretty endless. So if you haven’t tried the sous vide technique, this is your sign. Read the 12 sous vide recipe to get started.

Sous Vide Recipes with Meat

Whitney Bond-in Empty BBQ Chicken

Why we love: This Sous vide recipe is a shortcut that all animators should know. All you have to do is toss the barbecue sauce with the chicken breasts and let the video sous do the magic. Ninety minutes later you have a juicy BBQ chicken, which guests will think you’ve been marinating all day. The best part? While the chicken is cooking, you can put all the remaining touches on the rest of the meal to serve dinner when the timer goes off.

Get the recipe here.

Source Vide Teriyaki Izokina Simply Recipes

Why we love: If you’ve prepared salmon, you know it’s a tough fish to improve. Preparing the sous video removes all that stress, plus each piece of fish will prepare the same amount. It has a very simple but tasty marinade with ginger, soy sauce, garlic and these delicious Teriyaki ingredients. I personally serve it on the rice bed to make a delicious and filling meal.

Get the recipe here.

Fit Food’s Finde’s Sous Vide Chop

Why we love: This is your guide to making a restaurant-style steak at home. I like this recipe because the seasonings are simple, but decadent enough to taste really professional. Once you’re into the video, you have plenty of time to finish the job and then all you need to do is put it in a cast iron skillet. Be careful with the grills, you may never leave the house to make steak.

Get the recipe here.

Sous Vide Sesame Chicken Simply Recipes

Why we love: Introducing a healthier alternative to my favorite Chinese food. Sesame Chicken would definitely be a part of my last meal, and this recipe is for exchanging fryer with sos video. It’s so juicy and tender that you don’t even realize it’s fried. Cooking for a long time also gives you a lot of time to prepare a delicious sauce.

Get the recipe here.

Fit Foodie Finds at Mongolian Sous Vide Flank Steak

Why we love: For only 15 minutes to cook, this recipe can sit for five hours or 24 hours sitting on the sous vide. Your choice. The wing chop comes out so tender and the Mongolian beef sauce comes with sous vide juices and corn starch. Delicious, healthy and easy.

Get the recipe here.

Sous Vide Brisket Platings and Couples

Why we love: This recipe publication invented a favorite video to describe recipes: “set and forget”. Sure, you’ll see it for a few hours with this, but the result is worth it. The push is sitting in the sous vide for more than 24 hours, but once you get in, just relax and enjoy yourself. The seasonings are very simple, so it’s a stress-free recipe all around.

Get the recipe here.

Fit Videie Finds ’24-hour Sous Vide ribs

Why we love: Don’t let the “24 hour” phrases scare you. If you’re going to make ribs, you’re going to have to do it right. Also, this recipe requires only 20 minutes of preparation. Using sous vide ensures that the ribs are perfectly cooked and fall off the bone. If you’re entertaining with this recipe, it allows you to do all the work beforehand and throw the ribs on the grill when the guests arrive.

Get the recipe here.

Vegetarian Sous Vide Recipes

Glazed carrots under thyme and joy Sous Vide

Why we love: We’ve had a lot of them boiled carrots discussions here in Camille Styles, mainly because of their texture. In my opinion, there is nothing worse than a warm and smooth carrot. However, making sos in the video allows you to prepare it perfectly: tender, but not smooth, and strong, but not crunchy. They can also be soaked in a bag so they can soak up natural juices that might otherwise leak.

Get the recipe here.

Garlic Herb Sous Vide Izzy Cooking Potatoes

Why we love: Potatoes will always and forever be my favorite dish, and using sous video as a first step is perfect for chopped potatoes or puree. After you finish cooking in the SOS video, you can apply or shrink the crispy outer layer. It takes away all the inventions from reading and turns the potatoes into delicious ones.

Get the recipe here.

Sous Vide Carrot from Ginger Soup Plating and Pairing

Why we love: Carrot and ginger are a match made in heaven. Ideal for cold days inside, put the ingredients in the bowl and prepare to spend a healthy and pleasant night. In addition to the nice color of the soup itself, the lime cream also gives it important presentation points. This soup will definitely be repeated this fall.

Get the recipe here.

Starbucks Sous Vide Copy Kat bites an egg

Why we love: This may be the most creative of all the sous vide recipes I’ve seen. With this recipe, you prepare the egg mixture in a blender and then pour it into different bottles. The bowls are the bowl you use to cook in sous video, and the perfect mold for bites. In 2019, Camille published her own Egg Bite recipe which is really how you can do sos without a video machine. These are a brunch to try.

Get the recipe here.

From Butternut Squash and Apple Soup Simple Bites

Why we love: Source Empty soup? A combination of my favorite things. At the end of the fall, I constantly crave pumpkin soup and this recipe is very easy. Butternut squash and apples are both in full swing, so there’s no better time to try them. I always love soup with a long preparation, because that first spoonful becomes very rewarding … even when sous vide did all the work.

Get the recipe here.

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