Sous Vide!

I pre-ordered a Sous Vide about three years ago and it's finally arriving this week! I'm so excited!

For those of you who sous vide, what do you recommend I cook first? Recipes appreciated.

My daughter has one...any roast, steak, ribs

I use my sous vide for my daily salmon. (I cook it once or twice a week, and then eat it for a few days)

I just cook it with the skin on with salt, pepper, basil, dill - whatever seasonings appeal to me that day. It comes out so moist and tender. I love it.

I also use it for chicken breasts for my favorite recipes. Again, I season it, sous vide it, and then sear it in a frying pan or with a kitchen blow torch to brown the surface. It comes out moist and tender.

I've made red meats in the sous vide, but I'm not a big fan of red meats, so I rarely do it. but I'm sure it would work well, too.

Let me know how you use it. I'd love to see your recipes as you get going with it.

Carol

Oh Gwen I am so excited for you! And you got the fancy one that will keep meat cooled during the day until it is time to start, correct? Lucky duck!!

Download the Joule app. It has a bunch of guides on it that shows you what to do step-by-step. You plug in the meat, fresh or frozen, and how thick it is. It offers a visual guide and recommended temps- makes it brain-dead easy! The recommended temps have all been my favorite so it is a good place to start.

Family fave and easy one to start with: steak. 132F- time depends on thickness. Costco top sirloin goes about 30 minutes if fresh- check Joule app for suggested times for different thicknesses. Fattier steak like ribeye we like better at medium (not medium rare).

My "you have got to be kidding me" favorite- turkey breast. We can get bone in breasts locally for $4. Sous vide 24 hours and you have a plate of insanely good lean protein. No joke- it is the best we ever had.

Prepare for sous vide to wreck you. Hubby and I routinely think restaurant food sucks now because the proteins are so poorly prepared. Your tiny tummy will also thank you for all the tender goodness you are about to send it!

Oh, forgot to mention. I no longer season the steak before sous vide. Just toss it in. When done, pat it dry, season and sear on a ripping hot pan 1 minute each side.

Hamburgers take a bit longer sous vide, but are well worth the little extra wait!

I've also had much better luck doing stuffed burgers in the sous vide than on the stovetop. Much less risk of the cheesy filling oozing out!!