Most people stick to cooking steak and fish when preparing sous vide meals. Although these are tasty options, it’s only the tip of the iceberg.
Sous vide cooking can make almost any meal tastier. This ranges from burgers to eggnog and even yogurt.
So here are 10 foods you didn’t know you can sous vide.
Yogurt is one of my favorite sous vide dishes alongside beef and fish. For a quick and healthy breakfast, you can add some berries, muesli, and organic honey.
It’s even a convenient on-the-go option. If you’re always busy, sous vide some yogurt and put it in a container.
For this recipe, you’ll only need two ingredients:
• Whole milk
• Yogurt with live cultures
First, add 800 grams of whole milk to a pot and bring the temperature around 179 degrees Fahrenheit. Heating it up to this temperature denatures the proteins, so you get a firmer yogurt. Next, take it off the stove and let it come down to 43 degrees Celsius.
Add 40 to 50 grams of yogurt to a mason jar depending on how thick you want it to be, and pour your milk.
Now, heat your sous vide bath to 109 degrees Fahrenheit, add your mason jar for around 5 hours, and you’re good to go.
Kale is a nutritious vegetable that goes well with steak, beef, fish, and even organ meats.
I like buying a bunch of kale at the beginning of the month, separating it into several sous vide bags, and freezing them. Whenever I feel like eating some kale with meat, I can simply take it out of the freezer and toss it in the water bath.
This makes kale a convenient option if you have guests over for dinner. You won’t have to cut, boil, or fry vegetables which saves time.
To prepare kale with sous vide:
1. Remove the toughest part of the stem and drizzle olive or coconut oil.
2. Seal it in your sous vide bag and put it in a bath of 194 degrees Fahrenheit for five minutes.
3. Remove your kale, and cut it into the desired size.
You don’t need a fancy smoker for smoky flavors.
You can smoke ribs, turkey, pork shoulder, and brisket with sous vide.
Personally, I love cooking brisket in a sous vide bath because it always comes out perfect. Most briskets served at restaurants are dry.
First, you’ll need to brine your brisket. Brine is simply a smoky salt, brown sugar, and liquid smoke mixture. It takes around five to seven days to brine a brisket, but you can inject some into the meat, speeding up the process.
Next, add curing salt and glaze your brisket with molasses and liquid smoke. Last, seal your brisket in a sous vide bag and put it into the bath for 24 hours at 154 degrees Fahrenheit.
Once it comes out of the bag, glaze it one more time, and you’re good to go.
I also have a much more detailed, amazing Brisket Recipe here! – Best Sous Vide Brisket Recipe
4. Flavorful Oils
Homemade oils are far cheaper and healthier than store-bought oils. You can make flavorful oils using thyme or mint within three hours. You’ll only need two ingredients:
1. 500 grams of olive oil
2. 25 grams of mint, thyme or any other herb
First, add some herbs to the olive oil in your sous vide bag. Cook it at 131 degrees for three hours. Next, take the bag out of the bath, and place it in a chill bath to cool. Once the oil is at room temperature, strain it and remove any small pieces of herbs.
This way, you can impress any guests you have over with your exotic oils.
Grilling burgers is fun and delicious. It’s a fantastic way of socializing and catching up with friends and family. However, if you leave a burger on the grill for just a few seconds longer than what’s optimal, some of the juice will evaporate, leaving you with a dry burger.
The best thing about sous vide is you bring the burger to the perfect temperature, and it stays there until you take it out.
When you sous vide a burger, always vacuum seal it on the lowest setting. Anything higher will turn your burger into meatloaf.
Cook it at 134 degrees for two hours and enjoy. If you’re a big fan of cheese like me, put your burger on the grill for a few seconds and add a slice of cheese.
I do have another full burger recipe here! – Delicious Sous Vide Hamburger Recipe
6. French Fries
French fries are another tasty side dish that goes well with meats and fish.
It’s also super easy to make. Simply cut a few potatoes in slices, add your favorite spices, vacuum seal it, and toss it in a sous vide bath.
Leave it for 45 minutes at 140 degrees Fahrenheit. Once it comes out, it won’t have that crispy texture, so I like to put it in an air fryer for 10 minutes at 200 degrees Celsius. You could eat these French fries with your burger for a delicious sous vide meal.
Squeaky cheese curds are delicious and a convenient snack for when you’re on the go.
You only need four ingredients:
• Cold milk
It also requires two containers. The larger container stores the water, and a smaller one inside stores the milk.
Seal the smaller container storing the milk with cling wrap and heat it until you reach 176 degrees. Next, add one cup of vinegar, and your milk will curd instantly.
Wait until the curds separate from the whey and get rid of it by straining it.
Last, add a tablespoon of butter and some salt to taste, compress the cheese, leave it overnight in the refrigerator, and enjoy.
Pro tip: Add some cream instead of butter, and you’ve got delicious cottage cheese.
8. Mashed Potatoes
Mashed potatoes go perfectly with steaks.
You’ll only need four ingredients:
• Two potatoes
• Cream cheese
First, peel your two potatoes and dice them up in thin slices. Place them in a bag with a half stick of butter, 120 grams of cream cheese, and half a cup of whole milk. Mix the ingredients and vacuum seal the bag.
You want to cook this mixture at 194 degrees Fahrenheit for two hours. And after it’s done, start smashing.
You can actually use a sous vide water bath to shuck oysters!
Traditionally, people jam a massive oyster knife into the oyster to pry it open. This takes a lot of elbow grease and is inefficient when shucking many oysters. You’re also left with broken bits of shell in the oyster, which makes the eating experience unpleasant.
Instead, put your oysters in a sous vide bath at 140 degrees Fahrenheit for three to four minutes, and it’ll be super easy to open. You’re also less likely to bite into tiny pieces of shell.
Preparing eggnog using a sous vide bath is the perfect way to entertain guests coming over for Christmas dinner.
For this recipe, you’ll need:
• Six egg yolks
• Two cups of rum
• A can of evaporated milk
• One can condensed milk
• Two cinnamon sticks
• One teaspoon vanilla essence
• A half-cup of water
• One teaspoon cinnamon
Add your six egg yolks to a large bowl with the evaporated and condensed milk and cinnamon powder while whisking.
Pour this mixture into a bag and add two cinnamon sticks and a half cup of water in a separate sous vide bag. Cook both bags at 180 degrees Fahrenheit for one and a half hours.
Last, pour both mixtures into a blender while adding vanilla essence and two cups of rum.
Sous vide allows you to create the perfect dish every time because it doesn’t directly heat your food like grilling or frying. However, many sous vide cooks mainly stick to steaks and fish.
But that’s only the beginning. You can make almost anything taste better by cooking it in a sous vide bath.
I hope this article gives you some creative Sous Vide Cooking Ideas! Be sure to check out the links below for some more great content!