The Best Sous Vide Recipes for Beginners

Sous vide is an excellent way to make homemade meals, and there are many different recipes for making them. Here are the best recipes for beginners to try. They are easy to follow and can produce great results. Sous vide recipes are an excellent way to cook healthy, delicious food without worrying about overcooking. Unlike traditional cooking methods, sous vide recipes are almost hands-off, so you don’t have to worry about overcooking.

Sous Vide Recipes

There are several different types of recipes available. You can even prepare a large batch of food at a time, so you don’t have to worry about cooking in advance. This method makes cooking in large quantities easier. The best recipes will allow you to enjoy cooking more and eating better than ever. If you are a beginner, try experimenting with different recipes to see which ones will work best.

What is Sous Vide Exactly?

Sous vide is a low-temperature cooking technique that involves vacuum-sealing food and cooking it gently in a water bath. Sous vide, which is French for “under vacuum,” uses hot water to cook food while slowly keeping it moist and tasty. The water temperature is between 125 and 195 degrees Fahrenheit, significantly below simmering. The temperature you set for your sous vide machine will effectively be the same as the temperature at which your food will be prepared. This comes in helpful for things like medium-rare steaks.

Sous vide also ensures a consistent texture by cooking the inside and outside of the food simultaneously. Instead of being pink in the middle and grey at the edges, sous vide steak is medium-rare all the way through. The outside of the meat tends to cook before the inside, resulting in unevenly cooked meals when using dry-heat cooking methods like pan-searing or grilling.

The Best Sous Vide Recipes for Beginners

Here are the best sous vide recipes for beginners:

Sous Vide Steak

Season. Sous vide means “under vacuum.” Sear. With this simple recipe, preparing a perfect steak becomes a breeze. Sous vide ensures that your steak is cooked evenly throughout every time. So, whether you prefer well-done steaks, medium, or fresh from the cow, this is the recipe for the finest steak meal you’ve ever had.

Sous Vide Butternut Squash and Apple Soup

This healthy, flavorful soup has only five ingredients but plenty of flavors. Allowing the vegetables to simmer ensures that they remain tender and flavorful.
It just takes 20 minutes to make this velvety, thick soup, which keeps well and freezes beautifully so you can enjoy it all week long.

Sous Vide Guinness Beef Stew

Irish stew, especially this hearty Guinness and beef version, isn’t just for St. Patrick’s Day. Tender beef is simmered in a flavorful broth made with Ireland’s favorite stout. Save this recipe for those winter evenings and nights when nothing but a bowl of rib-sticking comfort food will suffice.

Sous Vide Carrots

When utilizing sous vide, many cooks start with the main course. However, it’s also a terrific technique to ensure perfectly cooked vegetables. With this simple recipe, you can say goodbye to overcooked carrots and say hello to soft carrots with just the proper crunch. Not to mention the brown sugar glaze. It’s the ideal finishing touch for bringing out the natural sweetness of carrots.

Sous Vide Broccoli

If you, like me, had a childhood plagued with mushy broccoli (which still gives me nightmares), this sous vide recipe is the cure. Broccoli is cooked until tender, then tossed with garlic that has been browned, salt, and pepper. It’s a show-stopping side dish that transforms a simple vegetable into something far more luxurious and delectable.

Sous Vide Chicken Drumsticks

You’re not doing your chicken right if you don’t use your sous vide to cook it. Simply frying the drumsticks and then finishing them with quick sear results in plump, juicy flesh and crispy skin. There’s no need to brine or marinate the chicken; it’s really easy and delicious.

Sous Vide Asparagus

Nothing beats the taste of fresh spring asparagus. It’s delicious, healthful, and properly prepared — assuming you sous vide it. This vibrantly green, fresh-tasting side is sealed and fried with a knob of butter. Toss with garlic, top with a dusting of parmesan cheese, or drizzle with fresh lemon juice, according to the recipe.

Sous Vide Brisket

Sorry, slow cooker: sous vide is the newest “set-and-forget” method for tenderizing meat. Because the longer you cook your brisket, the more tender it becomes prepare it ahead of time and leave it to simmer for at least 36 hours. It’s a melt-in-your-mouth, then-ask-for-more meal, finished in the oven and spiced with cumin, paprika, and oregano.

Garlic Herb Sous Vide Potatoes

Reach for the sous vide machine for consistently beautiful, fluffy, creamy potatoes. It’s also a time saver. You won’t even have to peel your potatoes for this dish. Cut, combine with garlic, olive oil, and herbs, and cook until soft in a water bath. Sear your potatoes in a hot pan after cooking to get that just-fried golden brown look.

Sous Vide Hard-Boiled Eggs

There’s always a need to have hard-boiled eggs on hand, whether for devilled eggs or sprinkle them into a basic salad for extra protein. One of the better methods is sous vide, which offers a significant advantage over traditional boiling. Eggs cooked sous vide peel beautifully. You no longer need to poke at that stubborn shell; it’ll fall off.

A Brief History of Sous Vide Cooking

The term “sous vide” was coined in France in the 1970s. It was released in the United States nearly a decade later but received mixed reviews. The Food and Drug Administration has expressed concerns about sous vide’s safety, and some chefs have criticized the equipment as too expensive and complicated.

Thomas Keller, a legendary American chef, and Daniel Boulud, a French chef, helped popularize sous vide in the early 2000s. “The degree of precision sous vide allows extraordinary,” Keller writes in Under Pressure: Cooking Sous Vide. “From a practical standpoint, precision’s goal is consistency, and consistency may be the single most important factor in any restaurant’s success…”It is game-changing to consistently cook steak or pork tenderloin to temperature in a high-volume environment like a restaurant kitchen. When chefs like Keller, Boulud, and others realized this, they started using sous vide cooking in their kitchens.

Is Sous Vide Cooking Really Worth it?

Is it worth it to buy a sous vide machine for your kitchen? Go out and buy one if you want to expand your range of cooking techniques. By giving you complete control over the outcome of your food, sous vide takes the guesswork out of cooking. It’s also an excellent way to improve your meal preparation skills. Cook a large cut of meat, such as pork shoulder, early in the week and use it for sandwiches, quesadillas, soup, and other dishes for the rest of the week. Sous vide is also useful for dinners for special occasions. You can easily prepare a restaurant-quality medium-rare steak or duck breast for your guests for a fraction of the price.

How to Sous Vide Cook?

Here is the process of cooking with sous vide:

  •  First, seal the food using the vacuum-packing machine. Ensure that the food is completely sealed and that no air remains inside the pouch.
  • Attach the immersion circulator to the side of your cooking vessel, which can be a deep stockpot, Dutch oven, hotel pan, or polycarbonate tub. Any container with sides that holds water is fair game.
  • Fill your cooking vessel halfway with water. How much water will you need? Use enough water to submerge the food at the very least completely. You can use the fill-line mark on many immersion circulators as a reference point.
  • Place the sealed bag in the water and submerge it. To ensure that the bag stays completely submerged, secure it against the side of the cooking vessel with a sturdy clip.
  • Set the temperature of the precision cooker to the desired range (125 to 195 degrees F), set a timer, and then let your sous vide machine do its thing. How long does it take to cook sous vide? The exact cook time will vary depending on what you’re making but plan on at least an hour. Regardless, sous vide cooking is mostly hands-off, so you can get other things done in the kitchen while you wait.

Is Sous Vide Safe?

Sous vide cooking uses a temperature range in the danger zone (125 degrees F to 195 degrees F), or 40 degrees F to 140 degrees F. This is a concern. The danger zone is the temperature range in which bacteria are most likely to grow, and the longer food is left in it, the greater the risk. Is this, however, something we should be concerned about?

If you follow certain food safety procedures, sous vide is perfectly safe. To put your mind at ease, the FDA requires all restaurants that use sous vide to have a HACCP (Hazard Analysis Critical Control Point) program to prevent foodborne illness. This system monitors the food from delivery to storage to preparation to identify and eliminate potential food safety risks.

Before sous vide cooking, chill the food below the danger zone (39 degrees F or colder) to prevent bacteria growth. If you’re cooking meat, you can sear it on the stovetop to kill any bacteria on the surface. If you plan to refrigerate the food, you’ll also want to chill it after being cooked quickly.

Mom’s Gift Sous Vide Cooker Machine Water Oven

Mom's Gift Sous Vide Cooker machine water oven



  • 2020 AquaChef Clarity Sous Vide Smart Cooker water oven + Fresh Vacuum Sealer
  • Clarity sous vide slow cooker–120V-60Hz –1200W, 8L
  •  Locks out air and keeps in 100% of the flavors, nutrients, & moisture. Set – Food cooks in its natural juices for precise & consistent results. Serve – Enjoy the most flavorful, succulent, and tender meals you’ve ever had.
  • By cooking food in a temperature-controlled water bath, heat transfers better than in traditional ovens, resulting in food that is evenly cooked all the way through. Plus, since food is cooked in a vacuum-sealed bag, the natural flavors, nutrients, and moisture are locked in for healthy dishes free of added fats.


Sous vide became the gold standard for cooking steak and other foods over time in high-end restaurants. Sous vide cooking has only recently become popular among home cooks, and with a variety of affordable models available, this once intimidating cooking method is now much more accessible.

After mastering the fundamentals, you can move on to more advanced recipes. You can make your barbecue sauces and even grill dishes at home. Sous vide is a great way to make barbecue meals without using a smoker. Without the hassle of smoking, you can cook chicken, fish, and meat. You can use your sous vide machine to prepare delicious meals without turning on the oven.