How To Cook Sous Vide at Home
For safe sous vide cooking, use only the freshest ingredients, chill them in the refrigerator before sealing in plastic and cook them right after sealing or keep them in the refrigerator; unseal them promptly after cooking.
Pot and Thermometer
Using a pot fitted with a candy thermometer is a great way to try the sous vide technique without a big investment. It works best for recipes that take less than an hour, since the water temperature requires monitoring.
Radishes Three Ways
At Forage in Salt Lake City, Viet Pham and Bowman Brown drizzle a bright citrus vinaigrette over fresh, grilled and sweet-firm sous vide radishes.
Sous Vide Salmon with Cucumbers
Maria Hines turns salmon buttery-soft and rare in just 12 minutes. For more-well-done fish, up the water temperature.
Sous Vide Tri-Tip with Cilantro Butter
Michael Ruhlman, co-author of Thomas Keller's sous vide bible, Under Pressure, likes to drop a Cryovac'd tri-tip straight from the butcher into a water bath.
Seared Sous Vide-Style Tri-Tip
Steal a chef technique without the fancy equipment: This is Nick Kokonas' trick for cooking sous vide at home. The tri-tip roast cooks slowly and gently in a sealed bag submerged in barely hot water, resulting in luscious, juicy beef. It’s then grilled until nicely charred and rested for 10 minutes before slicing and serving.
Sautéed Chicken with Celery-Root Puree and Chestnuts
Mourad Lahlou poaches fresh chestnuts sous vide to accompany chicken breasts and buttery celery-root puree. F&W's adaptation calls for store-bought chestnuts that are already peeled and cooked.
Beef Tenderloin with Aromatic Thai Spices
Jean-Georges Vongerichten loves to cook beef tenderloin sous vide—a restaurant technique that home cooks can easily replicate by simmering the steaks in a resealable plastic freezer bag at a low temperature (a thermometer is essential).