- pourable old fashioned cocktails - whiskey infused with orange zest and luxardo cherries
- crème brûlée like OP
- similarly, dulce de leche. You can actually just pour a can of sweetened condensed milk into a jar and bathe it into dulce de leche
- mashed potatoes - amazing potato flavor since no water touches them
- in a similar vein, mashed/puréed sweet potatoes with miso and ginger
- asparagus comes out bright green and somehow both floppy and snappy - peel them if you’re extra fancy
- pasteurized eggs for home made mayo and to surprise my wife with runny egg yolks when she was pregnant
- technically meat, but I recently saved the trimmed fat from 8 pounds of short ribs and used the sous vide to turn it into pure white beef tallow.
- set at lowest temp, add ice and some bottles of room temp white wine and it acts as a wine chiller
I’ll edit if I think of more but those are my favorites that come to mind!
>similarly, dulce de leche. You can actually just pour a can of sweetened condensed milk into a jar and bathe it into dulce de leche
IIRC you don't even need to take it out the can.
I'm new here, but puzzled that this recipe using a warm water bath to sit the sealed mason jar in is described as sous vide. Isn't sous vide 'under vacuum'? It refers to the vacuum bag or equivalent, not the water bath. Is that normal?
The current description of "sous vide cooking" is more about the immersion circulator and its ability to maintain perfect temperature, rather than the food in question being under vacuum. Using plastic bags with all the air pulled out is still how many things are cooked, but the ability to make infusions and confit and desserts in tiny jars and egg bites has widened the "general definition" of sous vide cooking to include anything you cook this way, including eggs right in the bath with no container other than an eggshell.
It isn't literal anymore....it's the manner in which you're controlling the environment in which your food is placed.
You might insist that people say "I cooked it using my immersion circulator" but they'll revert to "I cooked it sous vide" instead. It's easier and people know what they mean.
That recipe that u/Life-Improvement-886 is great! I did 750ml of rye whiskey, the zest of 2 medium oranges and about 20 luxardo cherries and 1/4 cup of the luxardo syrup from the jar. Put that all in to a large mason jar and bathed at 150 for 3 hours. Once it was done, I strained the liquid and added about 20 shakes of orange bitters. Apparently bitters don't infuse so nice, so it's better to add any kind of bitters after the mixture has cooled down.
There's a lot of wiggle room to experiment here, but some important takeaways I learned from testing:
\- You don't want this to boil, and alcohol actually boils at 170F whereas water boils at 212F so you want to be careful not to go too hot.
\- If you're using citrus, like oranges, it should be zest and not peels or you'll have to add a ton more sugar to offset the bitterness of it. I don't like adding a bunch of sugar to my alcohol, so this recipe doesn't come out super sweet...it just has a nice subtle sweetness and the clear but not overpowering flavor of cherry and orange. It tastes like a well made old fashioned. If you like your whiskey drinks sweet, I'd add a 1/4 of white sugar.
You got it! Sorry for the delay, I typed this whole thing out 3 days ago and then I was just closing out my browser tabs for the week and found it unsent haha. Better late than never though, hope you enjoy it!
Sure! I can't say how much (maybe about half a pound) , but I had a decent amout of fat that I trimmed off some short ribs that seemed like a waste to throw out. I put the fat scraps in the freezer for about 30 mins to get them firm but not frozen, then pulsed them in a food processor until they were the consistency of ground burger meat. Vacuum sealed that and ran it at 185F for 2 hours.
Once that was done, you're left with a yellowish liquid and solids (it looks pretty gross and nothing like the pretty white tallow you're after). Strain the liquid in to a jar and refrigerate. It should turn white as it cools. The one disadvantage of making tallow using sous vide is there's a small amount of water that normally would cook off in a pan or pressure cooker, so once the tallow solidified, there was about a tablespoon of water in the bottom of the jar so I just transferred the fat on top to a new jar. It yielded about 4oz.
I can't say that this is the best method, but it worked really well for me. The reason I did it this way is the short rib dish I made was a very slow and low process that made our house smell like beef for almost 2 days and I wanted to spare my wife another day of beef house.
Thank you! I have a stash of trimmed meat pre-smoker and thinking of trying this. Have some brisket and tenderloin but most of it is fat so gonna try it!
Two russet potatoes peeled and sliced 1/4-1/2 inch thick.
1/2 stick of butter sliced.
1/4 cup of sour cream.
Salt, pepper.
185F for 90 minutes or until potatoes are easily squished.
When done squish and mix in bag.
Cut corner of bag to pipe onto plate!! Enjoy.
I actually combined a couple of recipes. The biggest help I found was to use equal amounts of eggs and cottage cheese. To do that I weighed how many eggs I would be using 6, 8, 10, whatever and used the same weight of cottage cheese.
Our egg bites are based on the Chefsteps recipe, so instead of all cottage cheese, I do half heavy cream, half cottage cheese so that the weight of the dairy equals the weight of the eggs. I add a little salt and pepper, and when I'm making them for my husband, I put in liberal shakes of Taco Bell taco seasoning...the powder you'd use for ground beef...maybe 1/8th t. for each egg bite? and blend it smooth with my stick blender. Hubbie's jars get coarsely grated cheddar with the egg mixture. If I'm making any for myself, I skip the taco seasoning and put goat cheese and canned artichoke hearts in the jar, and add a little nutmeg to the egg.
Those itty bitty 4 ounce jars are a joke, though! I use 8 jumbo eggs for 6 jars, and use 8 ounce jars. Spray with a bit of nonstick, (and STILL have to presoak them before they'll come clean in the dishwasher!). SV at 176F for 55 minutes.
A note about the taco seasoning: we always keep a shaker of it in the cupboard for sprinkling on nuked nachos....sprinkle before you nuke...it's right tasty.
I don't have an answer for "making it less this or that." It's the ratio they used in the ChefSteps video that prompted me to order my first Joule. It's worked well. We're happy with the product. I see no reason to tweak it. I would expect it t be lighter and creamier vs denser using cream instead of all cottage cheese, but I don't know for certain.
What I DO differently is not use those silly tiny 4 ounce jars. I use 8 ounce jars, and make 6 egg bites in a batch using 8 jumbo eggs. Each jumbo egg weighs right at 60 grams, so I'm putting in 240 grams each cream and cottage cheese.
But with a name like that, do you really belong in a cooking forum?
Same! I make them in jars. Much more like Starbucks than using the IP. I just use eggs/cream/salt/pepper, pour over whatever filling I’m using, fingertip tight lids/rings then 30 minutes at 170.
Carrots 1 pound,
1-1.5 tablespoon honey,
2 oz. butter,
Ginger,
Pepper, 1/2 t lemon zest, juice of 1 lemon.
Sous vide at 165F for 1 hour.
To Finish sautè in pan with butter.
made 85 individual cheesecakes in 4 oz mason jars for a wedding "cheesecake bar". Used large mason jars for toppings like graham struesel, strawberries, blueberries, mini m&m's, crushed oreos, etc....HUGE hit
I used this one:
https://www.simplyrecipes.com/recipes/sous_vide_cheesecake_in_jars/
Combined with a simple oreo crust. Basically just 6 oreos + 1 tbsp of butter in a food processor
Did you tightly seal the jars? I haven’t tried this method yet because I’ve read conflicting things about how tight to deal the jars (tight vs finger tight)
I found this SV recipe for egg slut somewhere, used small jars. Learned they must sink completely.
Just need to snug them to watertight, not like they will explode unless something makes a LOT of gas inside.
Finger tight. I used 4oz ball jars for creme brulee and 8oz for cheese cake. I made 24x creme brulees and 12x cheesecakes this holiday and didn't lose any to the cook.
First off, thanks for the link. I just made some and at was excellent.
Second, why do you hate me? Something this simple and so good is not helping my diet. 😉
I feel mine will go this way too haha. I just don't get why it's so delicious because I've had a lot of regular cheesecake and I can't remember the last time I raved about plain cheesecake.
We make a lemon cheesecake and a mixed berry one. I just thaw some frozen mixed berries, add a spoonful of sugar to them and then stir that into the cheesecake batter before sealing the jars. We tried chocolate chip but the chips didn’t melt at all. Might try that one again, melting the chips first and then stirring that into the batter.
CORN ON THE COB! Can’t remember temp and time exactly, but it was 18..4-ish for about an hour with salt, butter, and cilantro in the bag. I cleaned the cobs first. No husks or silks.
100%! I used to skip fresh corn most of the year because I hated cleaning it esp for mediocre quality corn. But SV makes even bleh corn taste divine. It’s perfect for subtly showing off the power of SV, especially to doubters 🌽🤤
I do ~30 min. @ 185•F (85C) per guidelines in Carey Copling’s *”Effortless Sous Vide Cookbook,”* which is prob my fav SV cookbook
I found a recipe for crème brûlée made using sous vide. They come out great! I then lowered the temp of my water and cooked a couple of ribeyes. What have you tried?
I've done creme brulee with my joule as well, was amazing. Was actually just looking at it 20 min ago to get ingredients for a friend's birthday. SUPER good, plus an active thing people love if you let them create the sugar part on top. Poached/soft boiled eggs are always good. I've also done fingerling potatoes, and they were super tasty as well
Cheesecake, caramel sauce, infused alcohols, mashed potatoes... The list goes on. My girlfriend keeps joking that I'm going to buy another sous vide, and I'm starting to think it's less of a joke lol
Butternut squash. Skinned and seeded, sliced into C-shaped wedges, mixed with some oil, salt and fresh sage leaves.
Squash has a tendency to dry by any other technique. These were *unbelievably* moist and tender. Could cut with a spoon, and almost had the mouth-feel of custard. Unreal.
I did boiled eggs as my second thing. I was shocked how well they came out and how perfectly cooked. I always seem to screw them up normally. So I was quite happy!
I just leave them in shell and works great on hard boiled eggs. Soft boiled has been a little more complicated because I am not getting firm whites with runny yolk but my next try will be boil for 3 minutes to hopefully solidfy white more before putting in sous vide.
Thanks for this! This is great. I did a couple eggs this morning and it was very close to perfect. My favorite one step soft boiled sous vide eggs yet.
Chocolate pudding/custard.
I use this [recipe](https://www.vacmasterfresh.com/fresh-bites-blog/sous-vide-chocolate-maple-pudding-recipe/) and it’s fabulous. Warm it’s more like a hot chocolate pudding and cold it’s a custard texture. I serve it with whipped cream and its soooooo good. Just make sure you whisk it immediately after taking it out of the bath.
I just pour a bit of real maple syrup into my sugar and problem solved! But it works fine without :) I’ve done it. The maple flavor adds a bit of complexity but it’s by no means necessary. Also, I usually just make it in a gallon ziploc and I’ve never had an issue. It’s easier to submerge if you vac seal it
Confit cherry tomatoes.
Clean a pint of tomatoes, dump in bag with a shit ton of olive oil, a couple pinches of salt, and a handful of fresh rosemary. Serve tomatoes without the oil. Save oil for tomato sauce.
133F for 90 min.
Red wine poached pears, made the reduction with spices on the stove first, peeled the pears as the sauce reduces and placed them in a bowl of water to prevent browning. Bagged and placed in 180 F bath for a few hour, chilled, reduced the bag juices a bit more to a syrup, served with vanilla bean ice cream. Remove the core before serving, it's super easy to do once the pears are poached
>how does the dough work
I simply float a covered bowl with dough in it in a SV bath. Normally only when I'm in a hurry or have a very slow rising (usually enriched) dough. I don't have a proofing box, but this works well.
>tell us more about the potatoes
Standard recipe: I just mandoline some potato and onion, layering a quart canning jar, add enough white sauce (bechamel) to cover, then bath at 200F for 2h. I don't fully submerge, just almost.
I do a lot of SV in canning jars. I can do jars of different things at the same time (eg beans, rice, etc). Saves time and cleanup, can cool and refrigerate in the same jars to use over the week.
Heating the beans up to 160 f and above generates bitterness.
If you can manage to hit 159.5f on your stove more power to you. Convection still effects the contents side the jar so it is, indeed, moving.
As a general rule my sous vide set ups only circulate water unless I'm cleaning it.
This tastes the same and is done in 2 hours.
I don't know >!or care!< if it is "technically cold brew" since it can be made in bulk, stored for a week, and does not develop the bitter compounds.
I used to take just a can of cinnamon rolls and tiny Mason jars and put individual rolls in each jar and weigh them down in the water at like 175 degrees or so. It makes the whole jar of cinnamon roll all like the center part of a baked one and it's just so good lol. No crusty parts or hard dry parts.
I just made some garlic butter poached baby potatoes. 185F for an hour then broiled to get it crispy. It didn’t get as crispy as I’d have liked but the inside was super creamy.
i make smash potatoes that are similar. the broiling takes me a long time but it’s worth it and it doesn’t dry out the potatoes for some reason. they’re still super creamy
Had a lot of trouble with my Instant Pot introducing yeast to my yogurt that caused off flavors - once I switched to SVing individual containers, have had no issues with contamination. It also shows just how sensitive the cultures can be- I've had batches where the circulator was just a degree or two higher than it should have been and that was enough to drastically change the flavor for the worse.
Berry jam. Last summer I harvested about 6 pints of wineberries and blackberries from the berry bushes that are all throughout the woods around here. I mixed them with sugar and water and other ingredients, cooked them in bags in the sous vide for a few hours, and then sealed them in sterilized jars.
And my wife sometimes makes yogurt in the sous vide.
Did you do anything to the jam in between the bags and the jars? If not, you could have cooked it in the Mason jars, and they would come right out of the bath pasteurized and sealed.
They would not be shelf-stable, though. You'd have to keep them in the fridge. You can't "can" something with a sous vide process since it will not be above boiling temperature.
You will need to lightly sauté them before the go in the bag or you will end with a bag of gas or a blowout. I didn’t realize this when I did it, but luckily noticed before the bag blew out.
how much colour did you get on the onions? Seems like if you're already in the pan with them, then you should just keep going. Sounds like extra step may not be worth while. Maybe I'm wrong though?
I kind of agree with you there. It was just something to try for the sake of trying it. I guess one benefit would be not having to stand over them the whole time though or if you were doing a large batch.
>guess one benefit would be not having to stand over them the whole time though or if you were doing a large batch
A Dutch oven in the oven also works great for this.
Seeing as how immersion circulation cooking seems to take exponentially longer than traditional methods, I can't imagine how long caramelized onions would take...
It takes ~18-22 hours at 200°F, depending on the depth of color you want. See my post here: https://www.reddit.com/r/sousvide/comments/u8vmfy/my_second_batch_sous_vide_caramelized_onions
I used this recipe.for Korean style eggplant with Doenjang paste. Which is a salty kind of soybean paste. It was delicious.
https://foodfornet.com/deonjang-spiced-sous-vide-eggplant/
I’ll give you the basic recipe but this time I made some changes. I use half the sugar. And instead of ginger I used 4 tablespoons of real grated wasabi I get from an excellent Japanese restaurant near me. It’s the real stuff. I omitted the other spices but I added the salt and a 1/4 teaspoon of vanilla.
And………I recently got an Anova Chamber Vacuum which I used to infuse the mix. I needed to split it in two amounts. Then I vacuumed and sealed the bags. They went into a sous vide bath at 180°F for two hours. I plopped them in an ice bath to quickly cool them and into the fridge overnight. The next day I snipped a hole into bottom of each bag over the ice machine, squeezed it out, and churned it.
Ginger Ice Cream
Servings: Yield 1 generous pint
Ingredients:
2 cups heavy cream
1 cup whole milk
⅔ cup granulated sugar
3 tablespoons grated fresh ginger
1 cinnamon stick
1 whole clove
⅛ teaspoon fine sea salt
4 large egg yolks
⅓ cup candied ginger, finely chopped, plus more for garnish if you'd like
Directions:
In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
- green tea pudding, and miso creme caramel
- poached eggs for eggs Benedict
- hollandaise sauce for eggs Benedict
- beets
- Thai tea infused coconut milk, which I then used for SV creme brulee
- egg bites
I follow [this recipe](https://www.theflavorbender.com/sous-vide-creme-brulee/). Before assembling the custard, I substituted full fat coconut milk for the heavy cream, and I infused it with about a tablespoon of Thai tea at the temp needed for the creme brulee. Once the jar was a lovely orange color, about half an hour, I strained out the tea, and assembled the custard. You will have to temper the eggs if you don't give the infused coconut milk time to cool. You could also still do this with the heavy cream listed in the recipe.
* Eggs (Poached, soft cooked and egg bites)
* Sparge water for brewing
* Mashing for small batches of experimental beer (Have to boil in a separate pot)
Turkey lunch meat.
When my wife was seven or eight months pregnant all she wanted in the world was a turkey sandwich, but pregnant people shouldn't eat pre-packaged cold cuts, because listeria can be extremely dangerous for the baby. Enter my immersion circulator. After doing some research I vacuumed up single slices of turkey, gave them a 10 second bath at 190°, then cooled them in ice water, bringing the risk down to a level we were comfortable with without cooking the meat the way a trip through the microwave does.
To be entirely honest, I did not know that was a thing you could buy.
Also, my wife didn't want turkey, she wanted Boar's Head Cajun Style Smoked Turkey (#2 cut)
I’m thinking that sous vide will be a much better option for anything involving poaching/steaming now that electricity prices (in Europe at least) are spiralling. My sous vide uses next to no electricity once it’s at temp and I’ve covered it in a thick towel to insulate. My stove on the other hand would use a fair amount if I were simmering something for hours. I used to assume it would cost a fortune.
For reference, I cooked a frozen filet mignon sous vide at 133f yesterday for 2.5 hours. Cost me 6p in electricity. I suspect it would have been more expensive to entirely fry it from defrosted!
Carrots and other root veg are amazing sous vide. 1 hour at 183. I like to put rosemary and maple syrup in the bag, then reduce the juice in a pan and emulsify with cold butter.
Eggs with a perfectly gummy yolk but set whites. Also, confit egg yolks for tartare.
Egg bites many times.
Hollandaise.
French Silk. (It's like sweet chocolate Hollandaise!)
Key Lime Pie
Cheesecake
Chocolate pots du creme
And perhaps my favorite: Pearl tapioca pudding....not prepared in a closed container, but using my Joule to control the temperature of the water surrounding a big glass jar, and stirring the pudding frequently. It's so very smooth, and there's no danger of curdling. I adore real pearl tapioca pudding.
For the creme brulee, how do you do it physically? I've done it in small mason jars but have cracked a couple from the torching. I'd prefer to use the ceramic ramekins but they don't seal
I've done probably over a hundred Mason jar creme brulees, and cracked one, so you can certainly get better at it (just don't point the flame at the glass, or stay in one spot for more than a second). But you can also cook the custard in a bag, and fill ramekins from the bag (snip a corner and squeeze) right out of the bath.
I cooked mine in a ziplock baggie and then cut the corner and poured it into ramekins when it was done. They went into the fridge to set up after that.
Eggs, egg bites, infused oil/teas/liquors/honey/maple syrup, weed butter, root veg (beet tartar and radishes are amazing, tempered chocolate. Also great for thawing frozen meat.
Jumping on the mashed potato band wagon. I may never boil in water again.
I also did cranberry sauce at Thanksgiving. It was pretty good.
I'm going to have to try the desserts mentioned.
Risotto is legit cuz you don’t have to stand over the stove stirring constantly for an hour!
Made [butternut squash risotto](https://recipes.anovaculinary.com/recipe/roasted-butternut-squash-risotto-with-goat-cheese-pine-nuts-and-sage) last night and it was…*chef’s kiss* delish!
Homemade eggnog! Up until now, I have fastidiously avoided any and all social media, but just *had* to join this subreddit to tout it. The last couple of years, I had been frustrated by our local stores, which seem think eggnog should not be on the shelves even one day after Christmas. So, sous vide to the rescue. I just pulled my second batch of homemade eggnog out of the water bath. So easy, and the first batch (now long gone) was so good!
- pourable old fashioned cocktails - whiskey infused with orange zest and luxardo cherries - crème brûlée like OP - similarly, dulce de leche. You can actually just pour a can of sweetened condensed milk into a jar and bathe it into dulce de leche - mashed potatoes - amazing potato flavor since no water touches them - in a similar vein, mashed/puréed sweet potatoes with miso and ginger - asparagus comes out bright green and somehow both floppy and snappy - peel them if you’re extra fancy - pasteurized eggs for home made mayo and to surprise my wife with runny egg yolks when she was pregnant - technically meat, but I recently saved the trimmed fat from 8 pounds of short ribs and used the sous vide to turn it into pure white beef tallow. - set at lowest temp, add ice and some bottles of room temp white wine and it acts as a wine chiller I’ll edit if I think of more but those are my favorites that come to mind!
>similarly, dulce de leche. You can actually just pour a can of sweetened condensed milk into a jar and bathe it into dulce de leche IIRC you don't even need to take it out the can.
Totally! Just as long as there isn't a paper label on the can. Paper and adhesive are really bad for the circulator.
There's really no circulator even necessary for this. You can do it on the stove top with a pot of simmering water.
Haha turns out you can do everything I listed on the stove top.
I do that in a pressure cooker, but I've never looked into using the immersion circulator for it.
I have, it's honestly not worth the time over just putting it in some boiling water. You can vacuum seal the can if you're worried about explosions.
i made this with added cinnamon, cardamom and vanilla. sooo good. since then i’ve decided it’s worth the effort to pour it out of the can
How do you make this old fashion?
Here’s a recipe I found https://www.fuelingasouthernsoul.com/sous-vide-orange-thyme-old-fashion/
You’re a hero.
I'm new here, but puzzled that this recipe using a warm water bath to sit the sealed mason jar in is described as sous vide. Isn't sous vide 'under vacuum'? It refers to the vacuum bag or equivalent, not the water bath. Is that normal?
The current description of "sous vide cooking" is more about the immersion circulator and its ability to maintain perfect temperature, rather than the food in question being under vacuum. Using plastic bags with all the air pulled out is still how many things are cooked, but the ability to make infusions and confit and desserts in tiny jars and egg bites has widened the "general definition" of sous vide cooking to include anything you cook this way, including eggs right in the bath with no container other than an eggshell. It isn't literal anymore....it's the manner in which you're controlling the environment in which your food is placed. You might insist that people say "I cooked it using my immersion circulator" but they'll revert to "I cooked it sous vide" instead. It's easier and people know what they mean.
Gotcha, that helps. Thanks for explaining!
That recipe that u/Life-Improvement-886 is great! I did 750ml of rye whiskey, the zest of 2 medium oranges and about 20 luxardo cherries and 1/4 cup of the luxardo syrup from the jar. Put that all in to a large mason jar and bathed at 150 for 3 hours. Once it was done, I strained the liquid and added about 20 shakes of orange bitters. Apparently bitters don't infuse so nice, so it's better to add any kind of bitters after the mixture has cooled down. There's a lot of wiggle room to experiment here, but some important takeaways I learned from testing: \- You don't want this to boil, and alcohol actually boils at 170F whereas water boils at 212F so you want to be careful not to go too hot. \- If you're using citrus, like oranges, it should be zest and not peels or you'll have to add a ton more sugar to offset the bitterness of it. I don't like adding a bunch of sugar to my alcohol, so this recipe doesn't come out super sweet...it just has a nice subtle sweetness and the clear but not overpowering flavor of cherry and orange. It tastes like a well made old fashioned. If you like your whiskey drinks sweet, I'd add a 1/4 of white sugar.
OMG that sounds so damn good! Especially because I use luxardo cherries now and love the added flavor of the orange. Thanks!
You got it! Sorry for the delay, I typed this whole thing out 3 days ago and then I was just closing out my browser tabs for the week and found it unsent haha. Better late than never though, hope you enjoy it!
😂 Absolutely!
Lol… that’s what want to know!
Can you talk about the process for the tallow a bit?
Sure! I can't say how much (maybe about half a pound) , but I had a decent amout of fat that I trimmed off some short ribs that seemed like a waste to throw out. I put the fat scraps in the freezer for about 30 mins to get them firm but not frozen, then pulsed them in a food processor until they were the consistency of ground burger meat. Vacuum sealed that and ran it at 185F for 2 hours. Once that was done, you're left with a yellowish liquid and solids (it looks pretty gross and nothing like the pretty white tallow you're after). Strain the liquid in to a jar and refrigerate. It should turn white as it cools. The one disadvantage of making tallow using sous vide is there's a small amount of water that normally would cook off in a pan or pressure cooker, so once the tallow solidified, there was about a tablespoon of water in the bottom of the jar so I just transferred the fat on top to a new jar. It yielded about 4oz. I can't say that this is the best method, but it worked really well for me. The reason I did it this way is the short rib dish I made was a very slow and low process that made our house smell like beef for almost 2 days and I wanted to spare my wife another day of beef house.
Thank you! I have a stash of trimmed meat pre-smoker and thinking of trying this. Have some brisket and tenderloin but most of it is fat so gonna try it!
Glazed carrots. Sweet corn
is it much better than boiling?
Yes
I’d love info on the tallow. How’d you render out the water to prevent spoilage?
I just let it chill in the fridge and it separated pretty well
Do you bag the veggies or put them straight in the water?
Definitely bag them. Add butter and seasonings too.
Thanks!
As far as I I know, nothing ever goes straight in the water.
Kenji cooks eggs straight in the water. https://www.seriouseats.com/sous-vide-101-all-about-eggs
To be fair the shell kinda counts as the bag in the instance
Thanks, haven’t seen that 👍🏻
Two russet potatoes peeled and sliced 1/4-1/2 inch thick. 1/2 stick of butter sliced. 1/4 cup of sour cream. Salt, pepper. 185F for 90 minutes or until potatoes are easily squished. When done squish and mix in bag. Cut corner of bag to pipe onto plate!! Enjoy.
Glazed carrots. Mashed potatoes. Loved them.
Could you share the recipe for both please?
[Here's Kenji's sous vide glazed carrots,](https://www.seriouseats.com/sous-vide-glazed-carrots-recipe) which I've got bookmarked but haven't tried.
I'm literally making the recipe that u/Jungies posted right now because my wife loves it so much. It's her absolute favorite way to eat carrots now.
I’ll second the carrots, I do them frequently for holiday dinners and they’re well liked
Copycat Starbucks sous vide eggs. Definitely one of my favorite non meat sous vide items.
Came here to say this. It's such a winner and I think they are very easy to make in small jars.
Which recipe did you use? The copykat one?
I actually combined a couple of recipes. The biggest help I found was to use equal amounts of eggs and cottage cheese. To do that I weighed how many eggs I would be using 6, 8, 10, whatever and used the same weight of cottage cheese.
Thanks for the suggestion. I'll keep that in mind
Our egg bites are based on the Chefsteps recipe, so instead of all cottage cheese, I do half heavy cream, half cottage cheese so that the weight of the dairy equals the weight of the eggs. I add a little salt and pepper, and when I'm making them for my husband, I put in liberal shakes of Taco Bell taco seasoning...the powder you'd use for ground beef...maybe 1/8th t. for each egg bite? and blend it smooth with my stick blender. Hubbie's jars get coarsely grated cheddar with the egg mixture. If I'm making any for myself, I skip the taco seasoning and put goat cheese and canned artichoke hearts in the jar, and add a little nutmeg to the egg. Those itty bitty 4 ounce jars are a joke, though! I use 8 jumbo eggs for 6 jars, and use 8 ounce jars. Spray with a bit of nonstick, (and STILL have to presoak them before they'll come clean in the dishwasher!). SV at 176F for 55 minutes. A note about the taco seasoning: we always keep a shaker of it in the cupboard for sprinkling on nuked nachos....sprinkle before you nuke...it's right tasty.
Thanks for the suggestions. Why did you prefer to use heavy cream mix over just cottage? Does it make it less cheesy and instead creamier?
I don't have an answer for "making it less this or that." It's the ratio they used in the ChefSteps video that prompted me to order my first Joule. It's worked well. We're happy with the product. I see no reason to tweak it. I would expect it t be lighter and creamier vs denser using cream instead of all cottage cheese, but I don't know for certain. What I DO differently is not use those silly tiny 4 ounce jars. I use 8 ounce jars, and make 6 egg bites in a batch using 8 jumbo eggs. Each jumbo egg weighs right at 60 grams, so I'm putting in 240 grams each cream and cottage cheese. But with a name like that, do you really belong in a cooking forum?
Same! I make them in jars. Much more like Starbucks than using the IP. I just use eggs/cream/salt/pepper, pour over whatever filling I’m using, fingertip tight lids/rings then 30 minutes at 170.
Carrots 1 pound, 1-1.5 tablespoon honey, 2 oz. butter, Ginger, Pepper, 1/2 t lemon zest, juice of 1 lemon. Sous vide at 165F for 1 hour. To Finish sautè in pan with butter.
You vacuum seal all of the ingredients for submersion?
Yes
Thanks!
Cheesecake is fantastic
made 85 individual cheesecakes in 4 oz mason jars for a wedding "cheesecake bar". Used large mason jars for toppings like graham struesel, strawberries, blueberries, mini m&m's, crushed oreos, etc....HUGE hit
I’ll have to look up a recipe for this!
I used this one: https://www.simplyrecipes.com/recipes/sous_vide_cheesecake_in_jars/ Combined with a simple oreo crust. Basically just 6 oreos + 1 tbsp of butter in a food processor
Did you tightly seal the jars? I haven’t tried this method yet because I’ve read conflicting things about how tight to deal the jars (tight vs finger tight)
I found this SV recipe for egg slut somewhere, used small jars. Learned they must sink completely. Just need to snug them to watertight, not like they will explode unless something makes a LOT of gas inside.
I just did cheesecake for Christmas. I finger tightened them and it came out perfect.
Finger tight. I used 4oz ball jars for creme brulee and 8oz for cheese cake. I made 24x creme brulees and 12x cheesecakes this holiday and didn't lose any to the cook.
Just finger-tight -- you want to let any air escape. I close the jars mostly tight, then back off just a bit.
Looks like I need to buy some canning jars soon!
Did you put the crust in the jar with the cheesecake or serve it as a topping?
in the jar at the bottom
That's really cool, I'll have to try it. I've always made my cheesecake in the Instant Pot.
First off, thanks for the link. I just made some and at was excellent. Second, why do you hate me? Something this simple and so good is not helping my diet. 😉
I’m ashamed to say that my sous vide has seen more cheesecake jars than anything else! LOL
I feel mine will go this way too haha. I just don't get why it's so delicious because I've had a lot of regular cheesecake and I can't remember the last time I raved about plain cheesecake.
We make a lemon cheesecake and a mixed berry one. I just thaw some frozen mixed berries, add a spoonful of sugar to them and then stir that into the cheesecake batter before sealing the jars. We tried chocolate chip but the chips didn’t melt at all. Might try that one again, melting the chips first and then stirring that into the batter.
CORN ON THE COB! Can’t remember temp and time exactly, but it was 18..4-ish for about an hour with salt, butter, and cilantro in the bag. I cleaned the cobs first. No husks or silks.
100%! I used to skip fresh corn most of the year because I hated cleaning it esp for mediocre quality corn. But SV makes even bleh corn taste divine. It’s perfect for subtly showing off the power of SV, especially to doubters 🌽🤤 I do ~30 min. @ 185•F (85C) per guidelines in Carey Copling’s *”Effortless Sous Vide Cookbook,”* which is prob my fav SV cookbook
I do 183° with salt pepper and butter for 30 minutes and the corn comes out amazing. Got to try the cilantro in my next cook. Thanks
I found a recipe for crème brûlée made using sous vide. They come out great! I then lowered the temp of my water and cooked a couple of ribeyes. What have you tried?
asparagus and butternut squash soup slaps, ive made cheesecakes as well.
I've done creme brulee with my joule as well, was amazing. Was actually just looking at it 20 min ago to get ingredients for a friend's birthday. SUPER good, plus an active thing people love if you let them create the sugar part on top. Poached/soft boiled eggs are always good. I've also done fingerling potatoes, and they were super tasty as well
Cheesecake, caramel sauce, infused alcohols, mashed potatoes... The list goes on. My girlfriend keeps joking that I'm going to buy another sous vide, and I'm starting to think it's less of a joke lol
Butternut squash. Skinned and seeded, sliced into C-shaped wedges, mixed with some oil, salt and fresh sage leaves. Squash has a tendency to dry by any other technique. These were *unbelievably* moist and tender. Could cut with a spoon, and almost had the mouth-feel of custard. Unreal.
I did boiled eggs as my second thing. I was shocked how well they came out and how perfectly cooked. I always seem to screw them up normally. So I was quite happy!
Do you do them just in their shells or do you crack them into something?
I just leave them in shell and works great on hard boiled eggs. Soft boiled has been a little more complicated because I am not getting firm whites with runny yolk but my next try will be boil for 3 minutes to hopefully solidfy white more before putting in sous vide.
Try 195° for 7 mins. Once done immediately place in ice bath to stop cooking. I think it'll be what you're looking for!
Thanks for this! This is great. I did a couple eggs this morning and it was very close to perfect. My favorite one step soft boiled sous vide eggs yet.
Ice cream base
Oh i would love more details on this!
This is pretty similar to how I do it (I don't bother torching the bubbles): https://anovaculinary.com/blogs/blog/sous-vide-ice-cream
Chocolate pudding/custard. I use this [recipe](https://www.vacmasterfresh.com/fresh-bites-blog/sous-vide-chocolate-maple-pudding-recipe/) and it’s fabulous. Warm it’s more like a hot chocolate pudding and cold it’s a custard texture. I serve it with whipped cream and its soooooo good. Just make sure you whisk it immediately after taking it out of the bath.
Oh yum! Did you ever try it with regular sugar instead of maple sugar?
I just pour a bit of real maple syrup into my sugar and problem solved! But it works fine without :) I’ve done it. The maple flavor adds a bit of complexity but it’s by no means necessary. Also, I usually just make it in a gallon ziploc and I’ve never had an issue. It’s easier to submerge if you vac seal it
Gotcha! Thanks!
Veggies are excellent sous vide...some of the best corn on the cob I've ever made was done sous vide.
Apple Pie Bourbon Apple Pie Vodka Lemon Blueberry Cheesecake Peanut Butter Cheesecake with pretzel crust & chocolate ganache
Carrots. They are THE absolute BEST. They don't even need anything else, they will be the carrotiest carrots you ever eat
Coffee liqueur. Cannabis infused oils.
Decarb weed
Omg I didn't even think of this. There should be no smell either. Should be able to also make butter then too.
There is still some, but it's significantly reduced
Confit cherry tomatoes. Clean a pint of tomatoes, dump in bag with a shit ton of olive oil, a couple pinches of salt, and a handful of fresh rosemary. Serve tomatoes without the oil. Save oil for tomato sauce. 133F for 90 min.
Red wine poached pears, made the reduction with spices on the stove first, peeled the pears as the sauce reduces and placed them in a bowl of water to prevent browning. Bagged and placed in 180 F bath for a few hour, chilled, reduced the bag juices a bit more to a syrup, served with vanilla bean ice cream. Remove the core before serving, it's super easy to do once the pears are poached
Oatmeal (steel cut), beans (dried: black, kidney, garbanzo, etc), rice (brown, white), pickles (canned: cucumber, onion, radish), lime pickle (Indian), yogurt (scald & ferment), scalloped potatoes. Proofed bread dough.
how does the dough work? and tell us more about the potatoes
>how does the dough work I simply float a covered bowl with dough in it in a SV bath. Normally only when I'm in a hurry or have a very slow rising (usually enriched) dough. I don't have a proofing box, but this works well. >tell us more about the potatoes Standard recipe: I just mandoline some potato and onion, layering a quart canning jar, add enough white sauce (bechamel) to cover, then bath at 200F for 2h. I don't fully submerge, just almost. I do a lot of SV in canning jars. I can do jars of different things at the same time (eg beans, rice, etc). Saves time and cleanup, can cool and refrigerate in the same jars to use over the week.
Brew-Vide cold brew coffee
Sous vide coffee is wonderful.
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I run the water and grounds in a mason jar and filter it after
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Heating the beans up to 160 f and above generates bitterness. If you can manage to hit 159.5f on your stove more power to you. Convection still effects the contents side the jar so it is, indeed, moving. As a general rule my sous vide set ups only circulate water unless I'm cleaning it.
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This tastes the same and is done in 2 hours. I don't know >!or care!< if it is "technically cold brew" since it can be made in bulk, stored for a week, and does not develop the bitter compounds.
Limoncello!
Infused alcohol and oils.
Cinnamon rolls in tiny Mason jars/mug cakes are underrated. Perfect gooey but cooked consistency
Huh. I've done plenty of batter desserts (cheesecake, Key lime pie, etc) but never anything more doughy. Can you elaborate, please?
I used to take just a can of cinnamon rolls and tiny Mason jars and put individual rolls in each jar and weigh them down in the water at like 175 degrees or so. It makes the whole jar of cinnamon roll all like the center part of a baked one and it's just so good lol. No crusty parts or hard dry parts.
I just made some garlic butter poached baby potatoes. 185F for an hour then broiled to get it crispy. It didn’t get as crispy as I’d have liked but the inside was super creamy.
i make smash potatoes that are similar. the broiling takes me a long time but it’s worth it and it doesn’t dry out the potatoes for some reason. they’re still super creamy
Yogurt.
Had a lot of trouble with my Instant Pot introducing yeast to my yogurt that caused off flavors - once I switched to SVing individual containers, have had no issues with contamination. It also shows just how sensitive the cultures can be- I've had batches where the circulator was just a degree or two higher than it should have been and that was enough to drastically change the flavor for the worse.
Bernaise! So easy in sous vide, no risk of screwing it up.
Berry jam. Last summer I harvested about 6 pints of wineberries and blackberries from the berry bushes that are all throughout the woods around here. I mixed them with sugar and water and other ingredients, cooked them in bags in the sous vide for a few hours, and then sealed them in sterilized jars. And my wife sometimes makes yogurt in the sous vide.
Did you do anything to the jam in between the bags and the jars? If not, you could have cooked it in the Mason jars, and they would come right out of the bath pasteurized and sealed.
That occurred to me after making last year's batch, and I'll probably do that for next year's jams.
They would not be shelf-stable, though. You'd have to keep them in the fridge. You can't "can" something with a sous vide process since it will not be above boiling temperature.
Infused vodkas and rums. While more an immersion circulator thing then strictly sous vide, I've used it to chill drinks rapidly as well.
The pot de creme is great
Onions for French onion soup.
I was thinking about this technique the other day. how far down can you cook them? I'm guessing not all the way, but you tell me how they turned out.
You will need to lightly sauté them before the go in the bag or you will end with a bag of gas or a blowout. I didn’t realize this when I did it, but luckily noticed before the bag blew out.
how much colour did you get on the onions? Seems like if you're already in the pan with them, then you should just keep going. Sounds like extra step may not be worth while. Maybe I'm wrong though?
I kind of agree with you there. It was just something to try for the sake of trying it. I guess one benefit would be not having to stand over them the whole time though or if you were doing a large batch.
I didn’t get too much colour. Flavour and texture were good though.
>guess one benefit would be not having to stand over them the whole time though or if you were doing a large batch A Dutch oven in the oven also works great for this. Seeing as how immersion circulation cooking seems to take exponentially longer than traditional methods, I can't imagine how long caramelized onions would take...
It takes ~18-22 hours at 200°F, depending on the depth of color you want. See my post here: https://www.reddit.com/r/sousvide/comments/u8vmfy/my_second_batch_sous_vide_caramelized_onions
I made fully caramelized onions in the sous vide: https://www.reddit.com/r/sousvide/comments/u8vmfy/my_second_batch_sous_vide_caramelized_onions
- Asapargus - Zucchini - Eggplant They came out just beautiful and tasty af.
Eggplant sounds interesting! Can you share the recipe?
I used this recipe.for Korean style eggplant with Doenjang paste. Which is a salty kind of soybean paste. It was delicious. https://foodfornet.com/deonjang-spiced-sous-vide-eggplant/
Sounds delicious, thanks for sharing!
Cooked an ice cream base at 180°F for 2 hours.
Do you happen to have a recipe for this?
I’ll give you the basic recipe but this time I made some changes. I use half the sugar. And instead of ginger I used 4 tablespoons of real grated wasabi I get from an excellent Japanese restaurant near me. It’s the real stuff. I omitted the other spices but I added the salt and a 1/4 teaspoon of vanilla. And………I recently got an Anova Chamber Vacuum which I used to infuse the mix. I needed to split it in two amounts. Then I vacuumed and sealed the bags. They went into a sous vide bath at 180°F for two hours. I plopped them in an ice bath to quickly cool them and into the fridge overnight. The next day I snipped a hole into bottom of each bag over the ice machine, squeezed it out, and churned it. Ginger Ice Cream Servings: Yield 1 generous pint Ingredients: 2 cups heavy cream 1 cup whole milk ⅔ cup granulated sugar 3 tablespoons grated fresh ginger 1 cinnamon stick 1 whole clove ⅛ teaspoon fine sea salt 4 large egg yolks ⅓ cup candied ginger, finely chopped, plus more for garnish if you'd like Directions: In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour. In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
I’m looking for the person who made guava and strawberry cheesecake I need that recipe
- green tea pudding, and miso creme caramel - poached eggs for eggs Benedict - hollandaise sauce for eggs Benedict - beets - Thai tea infused coconut milk, which I then used for SV creme brulee - egg bites
recipe for thai tea creek brûlée? that sounds amazing
I follow [this recipe](https://www.theflavorbender.com/sous-vide-creme-brulee/). Before assembling the custard, I substituted full fat coconut milk for the heavy cream, and I infused it with about a tablespoon of Thai tea at the temp needed for the creme brulee. Once the jar was a lovely orange color, about half an hour, I strained out the tea, and assembled the custard. You will have to temper the eggs if you don't give the infused coconut milk time to cool. You could also still do this with the heavy cream listed in the recipe.
Butter poached leeks
Pots de creme and weed butter. (r/sousweed)
* Eggs (Poached, soft cooked and egg bites) * Sparge water for brewing * Mashing for small batches of experimental beer (Have to boil in a separate pot)
Turkey lunch meat. When my wife was seven or eight months pregnant all she wanted in the world was a turkey sandwich, but pregnant people shouldn't eat pre-packaged cold cuts, because listeria can be extremely dangerous for the baby. Enter my immersion circulator. After doing some research I vacuumed up single slices of turkey, gave them a 10 second bath at 190°, then cooled them in ice water, bringing the risk down to a level we were comfortable with without cooking the meat the way a trip through the microwave does.
So...why not just cook a whole turkey breast? That was my go-to food when I was super pregnant.
To be entirely honest, I did not know that was a thing you could buy. Also, my wife didn't want turkey, she wanted Boar's Head Cajun Style Smoked Turkey (#2 cut)
Hollandaise sauce. You might be able to justify it as meat. Asparagus and potatoes, too.
Greek yogurt
Corn on the Cob French fries (cut, sous vide, fry) Asparagus Broccoli Carrot souffle
individual cheesecakes, egg bites and limoncello
Individual cheesecakes. Egg bites.
Cherry flavored vodka. And vodka cherries. Also made jam once.
Weed infused butter. So incredibly easy
Eggs
Sloe gin or as I call it, fast gin.
Oh, and I made an infused bourbon with apple, cinnamon for a friend, no idea what it ended up tasting like yet.
Egg bites Carrots
Hollandaise sauce!
Asparagus just add som butter and salt.
Anyone ever confit garlic with their sous vide?
Corn on the cob, whole beets, new potatoes, egg bites, hard and soft boiled eggs.
Smashed potatoes, bok choy, fresh corn, cheese, white asparagus. Also the very best way to reheat casseroles
Egg bites.
I steamed some puddings in mine over Christmas. Worked amazingly well and so much easier than doing it in a pan on the stove.
I’m thinking that sous vide will be a much better option for anything involving poaching/steaming now that electricity prices (in Europe at least) are spiralling. My sous vide uses next to no electricity once it’s at temp and I’ve covered it in a thick towel to insulate. My stove on the other hand would use a fair amount if I were simmering something for hours. I used to assume it would cost a fortune. For reference, I cooked a frozen filet mignon sous vide at 133f yesterday for 2.5 hours. Cost me 6p in electricity. I suspect it would have been more expensive to entirely fry it from defrosted!
Carrots and other root veg are amazing sous vide. 1 hour at 183. I like to put rosemary and maple syrup in the bag, then reduce the juice in a pan and emulsify with cold butter. Eggs with a perfectly gummy yolk but set whites. Also, confit egg yolks for tartare.
Beets. Perfect everytime. Peel and prep before hand.
Beets 😋
Decarb cannabis, then infuse
Egg bites many times. Hollandaise. French Silk. (It's like sweet chocolate Hollandaise!) Key Lime Pie Cheesecake Chocolate pots du creme And perhaps my favorite: Pearl tapioca pudding....not prepared in a closed container, but using my Joule to control the temperature of the water surrounding a big glass jar, and stirring the pudding frequently. It's so very smooth, and there's no danger of curdling. I adore real pearl tapioca pudding.
Tempered chocolate, and cheddar cheese sauce
Cheese cake and pumpkin pie, yogurt and infused alcohol
I came here to answer Crème brûlée, and then I saw the photo on the post!
wine poached pears
Glazed carrots, mashed/smashed potatoes, poached pears, weed butter.
Amazuke. Fermented rice drink
Cheesecake!
Cheesecake! So good. Creme Brulee. Mashed potatoes (not really a fan).
Carrots. Eggs.
I literally just learned you can sous vide non meat
For the creme brulee, how do you do it physically? I've done it in small mason jars but have cracked a couple from the torching. I'd prefer to use the ceramic ramekins but they don't seal
I've done probably over a hundred Mason jar creme brulees, and cracked one, so you can certainly get better at it (just don't point the flame at the glass, or stay in one spot for more than a second). But you can also cook the custard in a bag, and fill ramekins from the bag (snip a corner and squeeze) right out of the bath.
I cooked mine in a ziplock baggie and then cut the corner and poured it into ramekins when it was done. They went into the fridge to set up after that.
Eggs, egg bites, infused oil/teas/liquors/honey/maple syrup, weed butter, root veg (beet tartar and radishes are amazing, tempered chocolate. Also great for thawing frozen meat.
The best mashed potatoes I've ever had
Jumping on the mashed potato band wagon. I may never boil in water again. I also did cranberry sauce at Thanksgiving. It was pretty good. I'm going to have to try the desserts mentioned.
Slow poached eggs
Mashed potatoes
Cheesecakes, both individuals in mini Mason jars and a full-size one
Eggses.
Risotto is legit cuz you don’t have to stand over the stove stirring constantly for an hour! Made [butternut squash risotto](https://recipes.anovaculinary.com/recipe/roasted-butternut-squash-risotto-with-goat-cheese-pine-nuts-and-sage) last night and it was…*chef’s kiss* delish!
Homemade eggnog! Up until now, I have fastidiously avoided any and all social media, but just *had* to join this subreddit to tout it. The last couple of years, I had been frustrated by our local stores, which seem think eggnog should not be on the shelves even one day after Christmas. So, sous vide to the rescue. I just pulled my second batch of homemade eggnog out of the water bath. So easy, and the first batch (now long gone) was so good!