Sous Vide Recipes?

it was suggested to post this here.

i got a brand new sous Vide today for 13 dollars. I've been eyeing it for a while and it went on clearance!

i'm looking For tips and recipes...please?

I love my sous vide :)

The easiest way to find recipes is just google "sous vide [cut of meat]" I often specifically look on Serious Eats for sous vide recipes, since they do a great job of taking you through why/how you're doing what you're doing regarding time and temp.

I also find that it's easy to adapt a lot of other recipes to sous vide. For example, tonight I made this - https://noblepig.com/2010/12/hoisin-pork-te/

To do this, I made the marinade as described in the recipe. I put the marinade in a ziplock with the pork tenderloins. Then I sous vide it as described here - https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-t enderloin-recipe.html

(For us, that was about 4 hours at 54*C, but it depends on how you like your pork.)

Then I drained the marinade into a saucepan and boiled it for 3 minutes as per the Noble Pig recipe, and I seared the pork in a screaming hot skillet with coconut oil as per the Serious Eats recipe.

I use that basic technique quite often. Take regular recipe, but do the meat part in the sous vide.

The basic idea of sous vide is:

Temperature = doneness AND time = tenderness.

So you basically pick the doneness you like your meat and that sets the temperature. And then you adjust the time based on how tender you want it.

We like cow medium rare, which is 54*C. If I cook a flank steak for 1 hour it'll be tougher than if I cook it for 4 hours... but always 54*C for medium rare.

Then you unplug the smoke alarm, open windows, and sear :) (Or grill. Whatever you want to do to sear up the outside.)

Thanks Gwen! Highly appreciated!

You're welcome. Sadly, since my cooking blog is AFK, I can't easily link recipes that I've tried. :/ But here are a few favorites:

https://www.seriouseats.com/recipes/2015/07/crispy-sous-vide -chicken-thigh-recipe.html -- Not necessarily the sauce, but the method for chicken thighs is OMG AMAZING. Art has never liked dark meat chicken, he loves these.

https://www.seriouseats.com/recipes/2010/09/sous-vide-101-du ck-breast-recipe.html -- I get duck breast at my mom's grocery store, since I can't find it where I live, so I end up buying her store out every time I visit and then have a ton of duck in my freezer. This is my favorite method for cooking it.

https://www.seriouseats.com/recipes/2010/03/sous-vide-steaks -recipe.html -- All the timing and temps for various steaks.

https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-t enderloin-recipe.html -- My mom has a meal plan that gives her some number of "flex" dollars to spend each month and she's rarely able to use them all. The CCRC has a "pantry" and the freezer has pork tenderloins. (It has other meat too, but I the pork tenderloins are the best bang for the buck.) She ends up gifting me with 2-10 pork tenderloins a month so.... I often sous vide them. This is my go to time and temp chart for that.

A lot of my sous vide cooking seems super basic. Meat + seasoning in bag. Then I'll make a sauce or compound butter or something.

Joule has a free app that I highly recommend. It does more than just control the Joule. You select a recipe, it asks a series of questions to help you determine the best time and temp to cook. It also walks you through the recipe step by step. I always go with what their recommended doneness is and everything turns out amazing.