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Recipes & Cooking.

Recipe bookmarks and six simple ways to get started with sous vide.

Recipe bookmarks

Cooking notes

Sous Vide Starter Guide

Preheat the bath. Season the food, seal it in a food-safe sous vide bag, and keep the bag submerged. For meat and fish, check the thickest part with a food thermometer. If it’s below the listed internal temperature, finish it in a hot pan or oven and check again. Thickness affects cooking time.

167°F bath

Lemon-herb chicken breast

Bag boneless breasts in a single layer with salt, lemon zest, and thyme. Cook to 165°F internally. Pat dry, then brown briefly in a hot skillet.

147°F bath

Cast-iron ribeye

Season a whole-cut ribeye with salt and pepper. Cook to 145°F internally. Pat dry, sear both sides in a hot skillet, and rest at least 3 minutes before slicing.

147°F bath

Rosemary pork chops

Bag whole-cut chops with salt and rosemary. Cook to 145°F internally. Pat dry, sear in a hot pan, and rest at least 3 minutes.

147°F bath

Dill and lemon salmon

Bag fillets in one layer with dill and a little olive oil. Cook to 145°F internally. Serve with lemon or crisp the skin briefly in a hot pan.

190°F bath · about 1 hour

Mashed sweet potatoes

Peel and dice into even pieces. Bag with butter and salt, cook until fork-tender, then mash with a pinch of cinnamon.

183°F bath · about 1 hour

Butter-glazed carrots

Cut carrots into even sticks and bag with butter and salt. Cook until tender. Toss the carrots and their juices in a skillet to glaze.

References USDA safe internal temperatures ↗ · Anova vegetable timing guide ↗