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Sous Vide Egg Bites

Starbucks is a coffee lovers’ haven and an abode for those who don’t have time to cook at home and want something to eat on-the-go. When people voiced their interest, Starbucks listened and complied by debuting their now very popular sous vide egg bites.

In their new line of breakfast recipes, the cooking team of Starbucks chose sous vide cooking methods. The dish was an instant hit and home cooks everywhere are now putting their own spin on this breakfast sensation.

The secret behind the right taste and precision in texture of this recipe was the sous vide cooking method. Eggs are very sensitive when it comes to temperature changes. Since they are very rich in proteins, they have to be cooked at the right temperature. Proteins denature at a particular temperature and their texture and consistency changes in regard to that.

When cooked sous vide, there is no risk of overcooking the eggs as they are maintained at a constant temperature. However, with conventional cooking methods, this is not possible. Messing up the temperature even one or two degrees can change the consistency of the egg from soft to gelatinous.

Another advantage of cooking eggs this way is that you get the same result every single time. This is practically impossible with conventional cooking methods.

You can also prepare the eggs and freeze them. Whenever you want to eat them, you can heat them sous vide and they will not lose their texture or taste at all. Since eggs are a breakfast thing, they can be coupled with cheese or bacon to make a full meal which is high in nutrition and taste.

This also makes a great recipe for kids. The egg bites taste fresh and are also very filling. You can use any flavor combination you want and get perfectly cooked eggs in just an hour. Cooking sous vide at home means that you are also save a lot of money.

The money you spend on one egg at Starbucks can be sent on making a dozen eggs at home. Simply, refrigerate them for later use and munch on these delightful bites whenever you are hungry or for breakfast every morning. You can also customize the recipe according to your dietary needs. Whether you are on a Paleo diet or a Keto one, this recipe is easily customizable to suit your needs.

Egg Bites Recipe

Prep time: 5 minutes

Cook Time: 1 hour

Temperature: 77.7 C/172 F


  • 6 egg whites
  • A quarter teaspoon of salt
  • Half a cup cottage cheese
  • ¼ cup cream cheese
  • 2 green onions finely chopped
  • ¼ teaspoon pepper
  • 2 tablespoons of red pepper or capsicum (finely chopped and roasted)


  1. Before you start prepping the recipe, set your sous vide cooker to the temperature given above.
  2. Add all ingredients along with the egg whites in a blender. Do not add the red pepper yet.
  3. Blend at medium high until the mixture attains a smooth consistency.
  4. Pour the mixture easily into jars and add a teaspoon of red peppers to them. Use less if you prefer mild to hot.
  5. Add the same amount of onions in each jar.
  6. To make sure that everything mixes together well, use a butter knife to stir this mixture.
  7. Attach the lids to the jars. Do not seal it too tight since that can create air bubbles. You need to make sure that the air bubbles escape before you completely attach the canning lids.
  8. Immerse the jars in the hot water bath and let the eggs cook for 1 hour.
  9. After the eggs have cooked, take them out of the sous vide cooker and serve them in the jars. You can also use a knife to take the egg bites out of the jars.
  10. If you want a little color, invert the jars on a tray and sear the egg whites with a blow torch. Alternatively, you can also broil them to get the color. For broiling, use an oven-safe tray or a baking tray.

This recipe is extremely delicious and you can add bacon to it if you wish. This will give you extra flavor and also turn the bites into a complete meal. The kids will surely love it which is great since egg bites make a highly nutritious breakfast that will keep you going throughout the day. Cook them now and enjoy right away or refrigerate for savoring later.


Sous Vide Prime Rib Recipe

When you talk about beef, there are nine primal cuts and prime rib is one of these cuts. It is a bigger cut than others and is the absolute choice if you want to go for a large primal cut. It is also called a standing rib roast.

The rib section contains between six to twelve ribs but the prime rib contains two to seven ribs. The reason it is often called a standing rib roast is the way it is cooked. It is often cooked standing on the ribs so the meat does not touch the pan.

Many people go to steakhouses with their families to celebrate special occasions with the perfectly cooked prime ribs. These make a great occasional dish for any festivity, family gathering or other functions.

Buying prime ribs can be a bit tricky because some people might not want to buy such a large piece of beef. Instead, you can tell your butcher to cut it into smaller sections. If you want the fatty part, this is from ribs 6 to 9 because they are closer to the shoulder. The ribs 10 to 12 have leaner meat and they are also more tender. These are often called the ‘small end’ or ‘loin end’ as well.

You can make the choice between bones and boneless because prime rib is sold both ways. One rib is sufficient for two diners so if you have a party of eight, you will require 4 ribs.

The specialty of prime rib is the eye of meat that is present in its center. This part is not only juicy and tender but is also rich in fats. This thick cap of fat makes the part quite marbled and delicious.

You have to be really careful when cooking prime rib because it is an expensive cut of meat and you do not want to waste it away. Sous vide cooking methods are great for this recipe because prime ribs are normally cooked at high temperature initially and then let to cook at a lower temperature. You can season prime rib with garlic, salt, pepper and herbs of your own choice.

Traditionally, prime rib is either roasted or grilled, based on the preference of the chef. The problem with this method is the risk of overcooking the outer layer. This is why sous vide offers a great alternative as the temperature is well controlled and does not exceed the optimum level.

Prime Rib Recipe

Prep time: 45 minutes

Cook time: 6 hours

Temperature: 55.6 C/132 F


  • 3 pounds of prime rib (bone in)
  • 2 egg whites
  • Kosher salt
  • 2 tablespoons of garlic powder
  • 1 tablespoon of black peppercorns (Grind them properly)
  • 1 quart of beef stock
  • 1 tablespoon of pink ground peppercorns
  • 1 tablespoon of green ground peppercorns
  • 4 sprigs of rosemary (minced)
  • 1 tablespoon of celery seeds


  1. Season the prime rib with kosher salt and keep it in the refrigerator for an hour. You can also refrigerate it up to 12 hours.
  2. After that set the immersion circulator at the temperate mentioned above and start prepping.
  3. Put the beef in a zip lock bag and immerse it in the water bath. Cook for six hours.
  4. Take the bag out and preheat the oven to 218 C.
  5. Pat the beef dry and keep the cooking liquid reserved. In a bowl, whisk the peppercorns, seeds, rosemary and garlic powder.
  6. Take a brush and use it to cover the top and sides of the prime rib with egg whites. Then season the beef with the spice mixture and salt. Make sure it is well-coated on all sides with the spice mixture.
  7. Put the beef on a baking rack and let it roast in the oven for about 10 to 15 minutes. Stop roasting when the crust is golden brown. Take it out of the oven and let it rest for 15 minutes.
  8. Take a large saucepan and add the sous vide liquid and beef stock to it. Bring the mixture to a boil and let it simmer until the volume is halved.
  9. If there are any solid particles on the top of the liquid, skim them away.
  10. Carve the prime rib and trim off the bones. Cut out 6 equal slices of the roast and serve it with beef juice.

You can try this recipe for a family gathering since prime rib satisfies a large party and it is delicious when cooked sous vide. The liquids will retain the flavor, making all the diners complement your cooking skills.


Sous Vide Carrot Recipe

Carrots are one of those vegetables that almost everyone likes. They are consumed in a variety of ways. They may be steamed, chopped, boiled and even baked. Carrot cake is also a delight. Baby carrots are a popular snack worldwide. Not only are these carrots nutritious but they are also very sweet, unlike many other vegetables.

Carrots are rich in beta carotene which is the reason for their bright color. When you eat raw carrots, only 3% of the total beta carotene is released during the process of digestion. On the other hand, when carrots are pulped or cooked in the presence of cooking oil, this release of beta carotene increases to 39%.

Since carrots are sweet in taste, they can be used in different recipes that require fruit. One of the best examples of this is carrot cake which is popular in England. They may be used alone or mixed with other ingredients to make jams or marmalades. Some people also enjoy carrot juice because it is very healthy and is good for the eyes.

Carrots are quite hard on the inside which means that they need to be cooked properly and precisely to get the desired tenderness. Common cooking techniques include blanching or boiling.

Blanching, for instance, dilutes the natural sugars present in carrots. This makes them bland, while boiling makes them soft and mushy. But what you should aim for is carrots that keep their natural sweetness, are brightly colored and have a firm bite. Carrots cooked traditionally lose all these properties so need a different cooking approach.

This can be accomplished by the sous vide cooking of carrots. When cooked at a precise temperature, carrots cook properly and their color stays put too. Cooking sous vide minimizes the risk of overcooking while the bag helps preserve color, texture and flavor. Sous vide carrots cook in their own juices, yielding intense flavor when served.

Like many other vegetables, carrots also contain pectin. Pectin is a glue like substance that holds cells together and give firmness to vegetables. A simple technicality to keep in mind is that pectin only starts to break down when the temperature is at least 183o F. So the important thing is to set your water temperature to a minimum of 183o F if you want to get tender results.

Carrots Recipe

Prep time: 2 minutes

Cook time: 1 hour

Temperature: 83.9 C/183 F


  • 1 pound of baby carrots (Peel them properly and cut them into 2 inch pieces)
  • 1 tablespoon of honey
  • Salt
  • Pepper
  • 2 tablespoons of salted butter


  1. Before you start prepping the carrots, set the sous vide cooker at the temperature mentioned above.
  2. Then take a zip lock bag and place the carrots along with honey and butter in it. Also, add a pinch of pepper and salt to the bag.
  3. Use the water displacement method to seal the bag properly and make sure that there are no bubbles in the bag. Since carrots release gases when they cook, they will try to float. So you need to weigh them down by adding soup spoons to the cooker.
  4. You can also leave one side of the zip lock bag which is above the waterline open so that there is venting.
  5. Set the timer to 60 minutes and let the carrots cook.
  6. After that take them out and keep a medium skillet on medium high heat. Place carrots on the skillet and cook. Stir gently until they start to appear as if caramelized. You will notice the liquid turning to glaze. This will take about 10 minutes. Tossing the carrots in the skillet glazes them in their own juices and further enhances their flavor and appearance.
  7. Garnish the final product with salt or herbs of your choice and serve immediately.
  8. If you are not serving immediately, you can also refrigerate the carrots in the bag for up to 7 days. Whenever you need to serve them again, reheat them sous vide and the carrots will not lose their color, texture or taste.

This recipe is a great way to satisfy your cravings without putting on a lot of calories. There will be no leftovers when you serve this dish because it tastes simply amazing. But if you do find yourself with stragglers, you can always refrigerate and use them again the next time. This sous vide carrot recipe is a perfect blend of taste, bright colors, nutrition and convenient cooking.

Carrots cooked with honey


Sous Vide Shrimp Recipe

Not everyone has a taste for unusual foods, but people who like to eat something different every once in a while love a great shrimp recipe. Most markets sell shrimp as frozen food and it gets separated on the basis of color, grading and uniformity.

For the most part, shrimp boasts an impressive nutrition profile. It is a low-calorie protein source that is chock full of many important nutrients. Shrimp has contains selenium, vitamin B12, iron, phosphorous, niacin, zinc and magnesium. It is also an excellent source of iodine, a nutrient that many people are often deficient in.

In addition, shrimp also offers a good supply of omega fatty acids including omega 3s and omega 6s.

The reddish color of the shrimp comes from an antioxidant called astaxanthin. The same helps against inflammation and has been studied to reduce the risk of several chronic diseases.

On the flip side, eating too much shrimp can raise cholesterol levels in the body.

Shrimp is not only eaten on its own but is also used as an ingredient for other foods such as sushi. Shrimp cooked in garlic and butter is an absolute favorite and shrimp cocktail is a most adored guilty pleasure. However, shrimp is a major allergen just like some other shellfish.

When shrimp is cooked using traditional methods, it can be amazing but you have to be really precise about the right temperature. Otherwise, it’s really easy to overcook it. If cooked for even a few more seconds, shrimp can quickly go from tender to tough and rubbery.

While in traditional cooking, this window of time is a few seconds, in sous vide cooking, the window of time is about thirty minutes so there really is no way to mess up the shrimp’s texture and doneness.

With traditional methods, the authentic shrimp flavor can get lost during poaching as the flavor drains away with the poaching liquid. On the other hand, sous vide style retains the flavor in the shrimp without the need to add any flavorings.

Finally, to get perfectly cooked shrimp, consistency is key. This means making sure that the shrimp is all a similar size- there should be no mixing jumbo or medium shrimp together. Plus, there is the temperature to consider. A consistent cooking temperature will guarantee you tender and juicy shrimp every time.

When buying shrimp, make sure you get the kind that is without the head. Shrimp that is sold with head often tends to come out mushy because of the presence of protease enzyme. Baking soda can also make the shrimp very snappy and plump so that it has a springy bite to it.

Shrimp Recipe

Prep time: 10 minutes

Cook time: 15 minutes

Temperature: 52 C/125 F

A few modifications can be made to the recipe depending on how tender or juicy you want the shrimp to be. When cooked at 52 C, the shrimp is translucent and has a buttery texture. At 54 C, it becomes tender and is nearly opaque. When the temperature is raised to 57 C, the shrimp becomes tenderer and a bit juicy. The highest temperature to cook shrimp at is 60 C, which makes the shrimp juicy and bouncy with a poached texture.


  • 700 grams shrimp
  • Kosher salt
  • Aromatics such as parsley and garlic
  • Half a teaspoon baking soda
  • Olive oil or butter


  1. While the shrimp is being prepped, set the immersion circulator at the temperature mentioned above.
  2. Take a bowl and add all ingredients in it. Put the shrimp in a zip lock bag and add in the aromatics and oil. Immerse the bag into the hot water bath.
  3. Cook for 15 minutes to one hour. The texture will not vary much during this time.
  4. Take the shrimp out of the zip lock bag once it has cooked and keep it on a tray. Dry it with paper towels.
  5. The shrimp is ready to serve hot or you can serve it cold.

This is a basic poached shrimp recipe that you can serve with a shrimp cocktail. Make this recipe for dinner or for a family gathering. Shrimp is a great way of letting your guests enjoy something untraditional and different.

If cooked perfectly, shrimp can make a great meal. Keep some bread with the shrimp so that it sops up the sauce. So give this recipe a try on the weekend and enjoy the final result with shrimp cocktail.

Searing Shrimp, Optional, but recommended. Can also broil in oven.


Sous Vide Bacon Recipe

There are so many ways to enjoy bacon. You can eat it on its own as a snack or add it to your breakfast for an extra dose of protein and tastiness. You may also find that bacon is added as a side to different burgers and club sandwiches. In fact, its popularity knows no bounds.

There are even bacon flavored mayonnaise and bacon ice cream for bacon lovers. The originality never ceases.

Bacon gets its distinct taste because of curing which is a process done with the help of salt or brine. For wet curing, brine is used while for dry curing, salt is used.

People cook bacon differently in different areas. The taste changes and becomes enhanced by cooking on different woods or fuel. Bacon can also be cooked in a pan before eating but some people also like to boil it.

While the methods may vary significantly, most yield bacon that is crisp in some parts but rubbery in others. This is not the result you’re looking for.

However, when you cook bacon sous vide style, you let it slow cook at least overnight, or longer, and get results no other method can deliver. Bacon cooked this way is crisp on the outside and succulent on the inside. If anything, it is crisp and moist at the same time.

Bacon with sausages and eggs make the perfect breakfast for the weekends when you have actually time to prepare breakfast instead of rushing out the door. So when you do have time to prepare it, why not do it the right way?

Bacon has a fatty portion in it which is thicker and harder to cook. So if you want to cook it thoroughly and make sure that it isn’t left raw, cooking it in a hot water bath is the trick. This is where sous vide cooking comes in.

Sous vide cooks the bacon from the inside while the salty flavor stays locked in.

For some people, the thought of cooking bacon sous vide might be something to roll their eyes at. But once you try it, you will be convinced that cooking this way makes the outcome much more delicious. Also, you can refrigerate the bacon and sear it later whenever you want to. The taste will remain the same as if it had just come fresh off of the pan.

Bacon Recipe

  • Prep time: 10 minutes
  • Cooking time: 12-48 hours
  • Temperature: 145F or 62.8 degrees Celsius


  • Bacon and salt


  1. Set your immersion circulator to the temperature given above. While the water heats, you can prep the bacon.
  2. Take a big portion of thick cut bacon and put it in a zip lock bag. Seal the bag air tight, making sure there is no water in the bag.
  3. Let the bacon cook at least overnight or for about 24 hours in the cooker. Some experts also recommend leaving it in the cooker for up to 48 hours for melt in your mouth results. You can sear the bacon once it is cooked or you can keep it in the refrigerator for 7 days. If you freeze it, it will last you many months.
  4. Once cooked, separate the bacon into strips.
  5. Keep a griddle on the stove at medium high for 4 to 5 minutes and let it heat. Once heated, put the bacon strips on top and sear.
  6. Cook on one side first for at least 2 minutes. Make sure the bacon is crisp before you flip to the other side. Then cook on the other side for at least 15 to 20 seconds.
  7. Transfer the strips to a plate lined with paper towels. Keep the strips on it so the excess fat can bleach away.
  8. The bacon is ready to serve for breakfast or as a side with any meal.

If you keep the bacon in the refrigerator, you can continue with the steps given above. On the other hand, if you have kept it frozen, take it out and defrost it before you start cooking it.

This recipe is so simple and easy to make. You do not need many ingredients for it and if you get a thick slice, you will have bacon for many days at home. You can simply store it in the fridge and then take it out and sear whenever you want a snack or when you have guests over.


Sous Vide Turkey Recipe

Turkey is a done deal when it comes to meal prep during the holidays. Almost every table has one ready for the family gathering with a side of cranberry sauce, gravy, stuffing and mashed potatoes. But being a big bird that is often cooked whole, preparing turkey just right can be a daunting task.

Too often, turkey can end up being tough, dry, stringy and whitish. The saving grace is probably the gravy which you can douse over the meat and then gulp it down. However, if you cook the meat sous vide style, many of these issues can be resolved.

Since sous vide is a slow cooking technique, it is an ideal option for cooking such a large bird to perfection. As the meat cooks, it’s given a lot of time to gradually develop the flavor, becoming juicy and succulent along the way.

The method is, in general, great for meats because it keeps the tenderness intact while allowing the juices to stay trapped inside the meat. When you cook with conventional methods, the meat tends to get dry and is not much fun to eat. With the juices retained in the meat, you can enjoy the taste and the nutrition at the same time.

Nutritionally, turkey is a healthy lean meat option as it has no carbs, minimal fat and is rich in proteins. When you go to buy a turkey, you won’t find individual pieces of turkey meat. Instead, turkeys are sold as a whole and the frozen kind remain the most popular.

The sliced up pieces are used in sandwiches and burgers. It can also be used as a substitute for chicken in different recipes.

Turkey is so popular that it is actually the national dish of Mexico when coupled with mole sauce. Now, you do not necessarily have to wait a whole year to make turkey. If you feel like having it now or when a family gathering turns up, it is a great idea to prepare a turkey. It feeds a large number of people and you will most probably have leftovers in the end.

Stuff it with whatever you like and cook it sous vide for the best results. Cooking turkey on regular days means that you will be able to find a fresh one easily. Around the holiday season, you might end up with a frozen one which takes slightly longer to cook.

Turkey Recipe

Prep time: 30 minutes

Cook time: 6 hours or more

Temperature: 151 F or 66.1C


  • 1 turkey
  • 1 tablespoon red pepper flakes
  • Zest of one orange
  • 2 teaspoons of rosemary (dried)
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 2 teaspoons fennel seeds (Grind them)
  • 1 teaspoon black pepper
  • 2 teaspoons sugar


  1. Set your sous vide cooker to the temperature given above and prep the turkey while the water bath prepares.
  2. Remove turkey legs and keep the thigh and drumsticks together. To remove the backbone, make a cut through the ribs and let the remaining bones stay in the breast.
  3. For preparing the brine, take a bowl and add in all the dry ingredients. Then add the orange zest and mix well.
  4. Season the turkey pieces on all sides with the brine you have prepared.
  5. Take a zip lock bag and place a wing and leg and each bag. Put the breast in one large bag and let it refrigerate while the legs are cooking.
  6. Transfer the zip lock bags to the water bath and let them cook for 6 or more hours.
  7. When they have cooked, take them out and place them in an ice bath immediately. You can put the cooked meat in the refrigerator for up to a week before you serve them.
  8. For cooking the breast, lower the temperature to 62 C and keep the bag with the breast in it. Cook on sous vide for 4 hours. When it is cooked, place the breast in the refrigerator as well.
  9. When you want to serve the turkey, take it out of the refrigerator and keep the bags in the water bath at 62 C. Re-heat for 40 minutes.
  10. Broil the turkey in an oven until it is golden brown at 500 degrees

Your turkey dinner is ready to serve and be savored. This delicious recipe is a must-make for special occasions when the family is together and you want to collect some compliments on your cooking.


Sous Vide Chuck Roast Recipe

Chuck is a cut of meat taken from the muscle between the neck and shoulder blade of the beef cattle. It is more commonly known as the 7 bone steak because of its shape resembling the number 7. The best part about this cut is that it is very economical. If you crave beef, you can go for this cut as it is cheap and has a high protein content.

This cut has the right amount of both proteins and fat, meaning you get two benefits in one alongside a delicious meal. Chuck meat is normally used in slow cooking and pot roasting. This is because it has a high concentration of connective tissues.

The main content of chuck meat is made up of collagen which is a very strong and thick connective tissue. When cooking chuck meat, this tissue has to be broken up for the meat to become tender. Conventional methods of cooking can break these tissues but they also strip the meat of their juices. On the contrary, sous vide techniques keep the moisture and juices within the meat.

This method is also great for making the meat tender from all sides. Oftentimes, cooking meat the traditional way may burn it on the outside while it stays uncooked on the inside. This happens as the heat does not seep into the meat properly. Since the meat is only really heated on the outside, it browns quickly and you take it off thinking that it has cooked. But this can be misleading. If anything, the meat stays raw on the inside and around the edges.

There are different kinds of chuck roast, the two main types being pot roast and cross-rib pot roast. The difference between the two is a vertical line of fat. Cross-rib pot roast has this line which is why it is richer in flavor as compared to the other kind.

If you want to turn cheap meat cuts into scrumptious meals, cook them sous vide in a warm water bath. The flavors of the seasoning also seep into the meat when cooked sous vide. You can add herbs of your own choice and season the meat with salt and pepper. The taste of all these ingredients will not simply drain away with water. Instead, they will stay in the meat and tickle your taste buds.

Chuck Roast Recipe

Prep time: 5 minutes

Cook Time: 29 hours

Temperature: 57.2C or 135F


  • 1 chuck roast
  • Kosher salt to taste
  • Pepper to taste
  • Your choice of herbs


  1. Set the cooker to the temperature mentioned above and prep the chuck meat during the time that the water reaches the correct temperature.
  2. An optional step for enhancing taste is to keep the chuck roast in the refrigerator overnight. First, season it with salt and then leave it in the refrigerator covered.
  3. Keep the piece of chuck meat in a zip lock bag and place it in the hot water bath. Make sure that the bag does not contain any air bubbles. To rid the bag of air bubbles, keep the zip lock bag upside down on the surface of the water. When the opening touches the water, water pressure will suck all the air out of the bag. Then seal the bag.
  4. Cook for about 29 hours. You can cook for any time between 24 hours to 36 hours depending on the amount of tenderness you want.
  5. For searing, take a pan and preheat it over high heat. You can use a griddle or a heavy-bottomed pan.
  6. Take the cooked chuck roast out of the zip lock bag and dry it with paper towels. Keep it in the refrigerator for 15 to 20 minutes to let it chill a little. Once it is chilled, it is now ready for searing.
  7. Sear the roast on both sides for 1 minute each.
  8. The chuck roast is now ready to serve. Cut it up into small strips and enjoy with your favourite sauce.

Chuck roast can be cooked for your regular dinner meal or for a family gathering. Not only is it rich in nutrients, it also has a fatty layer that gives it extra taste and juiciness.

With equal parts of fat and protein at such an economical price, this dish is not only easy to cook but also quite nutritious.  Enjoy this recipe full of rich taste and nutrition on a game day or when the whole family is together for a quality time.


Sous Vide Potatoes Recipe

Potatoes are probably the easiest thing to cook. A great thing about this dish is that everyone loves potatoes. They are nutritious and there is so much that you can do with them. You can make sweet potatoes if you have a sweet tooth or go for a savory recipe if that is your thing. In both cases, this delicious vegetable will please your taste buds.

Cooking potatoes sous vide is a great idea because potatoes are quite hard. It takes a while to cook them properly. When cooking in a conventional way, potatoes may not often cook properly which can be quite a nuisance. However, when cooked sous vide, potatoes are cooked from the inside, just right enough. They can be kept mushy or tender, as desired.

For cooking in a water bath, make sure you buy smaller potatoes. It makes sense because smaller potatoes cook faster. The sous vide cooking method works for all kinds of potatoes whether they are yellow, purple or baby red potatoes. Since these smaller potatoes are a bit waxy, they do not lose their shape when they are put in water. They get soft from the inside without breaking apart.

If the potatoes are irregular in shape, make sure that you cut them in halves or quarters so that there can be a consistent shape and size. This will help the potatoes cook better and uniformly. Buy your potatoes at the farmer’s market so that you can hand-pick them. Get the ones that are shaped similarly so that they all cook at the same time.

A great thing about cooking potatoes is that you can spice them up in any way you want. Simply use thyme and peppers or spice up the dish with herbs and seasoning of your own choice. Chives and parsley are great for summers while thyme and rosemary are good for winters. Also, you can cook a batch for the whole week and then reheat the potatoes whenever you want to. Keep the potatoes in a bag and reheat them in oil to get the crispy taste and flavor.

The best part about cooking sous vide is that the flavor won’t be lost even after reheating multiple times. If you are a bake-and-roast person, you can also roast the potatoes in an oven. Whenever you try this recipe, just keep the batch in the refrigerator and reheat for a carb and protein boost.

Potatoes Recipe

Prep time: 10 minutes

Temperature: 194F

Cook Time: 60 minutes


  • 1 and a half pounds baby potatoes
  • 1 tablespoon chives (freshly chopped) and parsley
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • Half teaspoon black pepper
  • Herbs for garnishing
  • Sea salt for garnishing


  1. Cut large potatoes in half and if they are still too big, cut them into quarters. Make sure each potato is 1 inch in diameter.
  2. Start your immersion circulator and set the temperature at 194 F. Let the water heat and prep your potatoes in the meanwhile.
  3. Add all the ingredients in the bag and toss the bag around so that the ingredients can mix well.
  4. A quick tip is to throw a spoon or two in the bag. This will keep the bag down as potatoes tend to float and the weight will keep them in place.
  5. Put the zip lock bag in the cooker and let the potatoes cook for one hour. After 60 minutes, check the doneness by immersing a fork in the potatoes. If you are not satisfied with the tenderness, reseal the bag and cook for a few more minutes.
  6. Once cooked, take out the potatoes and place them in a serving tray. Sprinkle garnishing and herbs of your choice.
  7. Alternatively, you can keep the potatoes in a freezer bag and keep them in the refrigerator. Whenever you want to eat them, just take them out and heat on a skillet.
  8. You can also roast them in an oven at 425 F if that is your choice.

Anyone can cook this easy dish using this recipe. Make the potatoes really well to get the melt-in-your-mouth taste. Cooking sous vide will let the taste of herbs seep into the potatoes for the buttery and delicious taste. Serve to your guests and enjoy them as a snack while watching a movie. Not only will the dish make you feel full, it is also very energizing because of the high carb content of potatoes.


Sous Vide Chicken Wings Recipe

Game night and friends with a side of chicken wings are the perfect combination. There is nothing better than watching the game while munching on deliciously cooked chicken wings with your favourite sauce.

Buffalo wings are an American cuisine. They are a dish of chicken wings in which the chicken is not breaded. Instead, the wings are first deep fried and then coated in a vinegar-based sauce. The sauce also has cayenne pepper in it. Prior to serving, butter is also added to the dish for extra yumminess. Teressa Bellissimo is the inventor of this dish. Since it was first made in Buffalo, New York, the name stuck.

Everyone likes to enjoy a chicken recipe every once in a while. This dish is even loved by kids and every family reunion can be made even more enjoyable with this spicy, finger-licking delicious recipe.

Chicken wings are normally served with carrot sticks or celery sticks. The dressing you choose for chicken wings is totally up to you. Ranch dressing and chicken wings are a great duo.

When cooking chicken, it is important to do it thoroughly so that there are no raw parts. Raw chicken or improperly cooked chicken can ruin the whole taste of a dish. The chicken should be tender and the juices must be retained as this is the secret for a good chicken recipe.

All this and much more can be accomplished by sous vide cooking. By cooking chicken this way, you preserve the taste and the seasoning gets immersed into the chicken. In conventional methods, the taste of seasoning is lost as the oil or water gets drained. With sous vide, the taste goes right into the chicken and keeps it hot and spicy.

Chicken wings are a favourite snack all around the world. You can whip some up for your picnic or for a get together. Wherever you take your wings, they are a delight to the taste buds and very quick to make.

There are many chicken wing sauces available in the market which makes cooking this dish even easier. You can simply prep this in a matter of a few minutes and keep it in the cooker while you do the laundry or take a shower. By the time you are done, the wings will be ready to be fried, garnished and savored.

Chicken Wings Recipe

Prep time: 5 minutes

Cook Time: 45 minutes

Temperature: 60 degrees/140 F


  • A pound of chicken wings (Slice them into drumettes and flats)
  • Wasabi furikake for garnishing
  • Half tablespoon mirin
  • Freshly ground black pepper
  • Salt to taste
  • 1 tablespoon of teriyaki sauce
  • 1 tablespoon of hoisin sauce
  • One fourth teaspoon of freshly minced ginger
  • Oil for frying


  1. Set your immersion circulator at the temperature mentioned above. While the water heats, prepare the chicken wings.
  2. Season the wings with pepper and salt. Place them in a zip lock bag using the immersion method. Make sure to keep the air bubbles out.
  3. Let wings cook for 45 minutes.
  4. While they are cooking, take a large bowl and prepare the sauce. Mix all the sauces and add ginger to them.
  5. When the wings have cooked in the sous vide cooker, take them out of the bag and dry them using a paper towel.
  6. Pour about 2 ml of oil in a pan and heat at medium high.
  7. Fry the wings on both sides in the pan until they are golden brown. This should take one to two minutes.
  8. When that is done, take the wings out of the pan and dip them in the bowl of sauce. Toss them around with a spoon to cover them all over.
  9. Take them out and serve in a tray or serving dish. For garnishing, use furikake.

The recipe for making Buffalo wings is a little different. The cooking time for those wings is 1 hour and 15 minutes while the temperature is also raised to 62 degrees Celsius. Also, in the last step, when you are going to fry the wings, you need to coat them with flour to make Buffalo wings. The flour will give crispiness to the chicken and you will able to enjoy a chicken dish tender on the inside and crispy outside.

Then fry the wings until they are golden brown and transfer them to the bowl in which you have prepared the sauce. Add some butter to this bowl and toss the wings in this butter-sauce mixture. If you want to make the wings really hot and spicy, add less butter.


Sous Vide London Broil Recipe

London Broil is a dish made with beef that has been broiled and marinated. The beef is then cut into thin strips. While the name may make the dish sound British, it is actually a North American dish. The top round beef or steak is called broil by butchers but the name of this dish does not refer to the part of meat but to the method of preparation.

In Canada, London Broil is the name given to a meat patty wrapped in round steak. Sometimes, a pork sausage wrapped in flank steak or top round steak is also sold under the name of London Broil.

Cooking London Broil sous vide style gives the best results. Since it is a beef recipe, you need to make sure that the meat is thoroughly cooked. With conventional methods, you always end up with some parts that are still raw or not completely cooked. Top round steak is the cheapest cut of meat so experimenting sous vide with it won’t cost you as much. If you want to prepare a fancy meal, go for the flank steak as that will give you the same results but at a higher cost.

London Broil is a lean meat cut so it is also thick. Thicker parts are harder to cook with conventional methods because they tend to remain raw if the heat is not consistent. London Broil takes longer to cook as compared to other steaks. This is because it is a tougher cut of meat and the connective tissues in this area are very firm and strong. So cooking sous vide is the best way to slowly and surely break the strong bonds between the connective tissues and ensure taste and tenderness in the final results.

The prep time for this recipe is very short so you can prepare it in the morning and set your cooker. The beef will cook while you are at work so that you can enjoy it as soon as you get home. Pour yourself a glass of fine wine and now you have an evening with a delightful meal for yourself.

London Broil Recipe

Prep time: 5 minutes

Cooking Time: 12 hours

Temperature: 55.6 degrees Celsius or 132F


You need different ingredients for marinating and for searing.

  • 3 to 5 pounds of top round steak (make sure it is 2 to 3 inches thick)

For marinating:

  • 1 tablespoon salt
  • 2 tablespoons ketchup
  • 2 minced garlic cloves
  • 1 tablespoon vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon white karo syrup (You can also use granulated sugar as an alternative)

For rub:

  • 1 tablespoon chilli pepper
  • I tablespoon onion salt
  • 1 tablespoon ground pepper (black)

For searing

  • Canola oil


  1. To start off, prick the steak on both sides with a sharp fork. Go as deep as 1/4th of the steak thickness.
  2. In a bowl, mix the marinating ingredients well.
  3. Take a zip lock bag and keep the steak in it. Add the marinade into the bag too.
  4. Keep the bag in the refrigerator for 5 hours. Flip once during this duration.
  5. Remove the steak from refrigerator and drain the marinade. Use paper towels to dry the top and bottom of the steak.
  6. On the top surface, add the pepper rub.
  7. Now keep the steak in a vacuum bag and place it in a sous vide cooker.
  8. If you have a smoke gun, use it to add cold smoke into the bag. Otherwise, just skip the step as it is not mandatory.
  9. Cook for 12 hours at the temperature mentioned above.
  10. After it has cooked, take the steak out of the bag and drain any excess liquid.
  11. In a heavy bottom pan, add canola oil and heat on high heat.
  12. Add the leftover rub to the steak.
  13. Put the steak in oil or butter and sear for one minute on both sides. You can also add basil leaves to the pan if you want.
  14. Slice diagonally against the grain and enjoy.

This could be a good recipe for any family occasion or for a big day. If you are in the mood, this could also be a great snack for game day. Since it is purely meat, you can couple it with the right amount of veggies to make a perfect meal. Gather the family and spend some quality time together with this deliciously cooked meal.