sous vide

Sous Vide Frozen Salmon Fillets Ingredients 2 frozen salmon fillets roughly 1.5 inched thick. 1 tbsp of olive oil. 1 tbsp of lemon juice. Salt. Pepper. Instructions Add everything into the bag and seal it up. Used the Joule to cook them for at 131 degrees for 1.5 hours. Take them out and sear them skin side down in a cast iron pan. I started eating the skin this way, otherwise skip this step for those that don’t like the skin.

Great for sous vide Sous vide was my primary driver for getting one initially. However, it helped in general with the ability to buy in bulk from Costco for any cooking methods. Sous vide, smoking, pressure cooking, etc. Who doesn’t want quality meat at great prices? I bought one that rotates up for storage (FoodSaver model V2866). Unfortunately, I don’t believe it is made anymore.

Cooking baby back ribs Ingredients Fresh baby back ribs. Killer Hogs Seasoning Instructions 165 degrees for 12 hours. Added some chicken for the final 2 hours. Finished them by basting them with BBQ sauce and putting them in a 300 degree oven for 40 minutes. Brush the ribs with sauce after 20 minutes. Re-apply more sauce after 10 additional minutes. Wait for a bark to form! Notes One more win for sous vide.

Eggs at 167 for 13 minutes Ingredients Eggs. Instructions Put them directly in the water at 167 degree for 13 minutes. Notes The egg came out still having white as runny on the outside, which made it easy to break and get out. * Article

Chicken breasts at 158 for 2 hours Ingredients Refrigerated chicken breasts. Instructions Cooked them at 158 degrees for 2 hours. Notes It came out fantastically moist and delicious. Definitely one of the first major wins in my early sous vide journey. * Article

Frozen burgers at 147 for 60 minutes Ingredients Patties that are frozen and over an inch thick. Instructions Cook them at 147 degree for 60 minutes recipe. Then grill them in a cast iron skillet with butter to add a sear to them. And add cheese! Notes Another win for sous vide cooking. Extremely tasty final result! Reference Article

Sous Vide Frozen Cod Ingredients Frozen cod fillets roughly 1.5 inched thick. The ones I had were pre-marinaded in a butter lemon sauce with some herbs (these were specifically from Costco). Instructions Used the Joule to cook them for at 122 degrees for 1.5 hours. Notes 131 degrees will make them even more flaky.

Frozen stuffed burgers at 147 for 60 minutes Ingredients Patties that are frozen and over an inch thick. Instructions Cook them at 147 degree for 60 minutes recipe. Then grill them in a cast iron skillet with butter to add a sear to them. Add toppings of course. Notes Another win for sous vide cooking. Very good final result. Reference Article

Cooking pork chops and finished in bacon grease in cast iron Ingredients Fresh bone-in Pork chops. A pre-made seasoning. Instructions 140 degrees for 1 hour. Cooked bacon in a cast iron skillet. Seared the pork chops in the bacon grease. Notes Tasted extremely good, maybe the bacon grease was the key :) Searing pig in pig!

Plastic Sous Vide Container I personally used a metal pot for a while, but finally broke down and bought one of these to make my setup more efficient. Metal simply transfers heat, so the sous vide machine has to do more heating as a result.