If you love sous vide as much as we do, you’ve probably already experienced the perfect sous vide steak or chicken dish and have spent weeks raving to friends, family, colleagues and anyone who will listen about how great it tasted. That, of course, we fully understand, however for the adventurous chef inside of you, why not try something a little different?
Those just getting to grips with sous vide will likely try steak, chicken and other meat recipes first, perhaps also cooking fish, but what next? What else can be cooked sous vide? Perhaps the question you should be asking is what can’t!
The possibilities are almost endless and you’ll be surprised at some of the stuff that can be cooked in your sous vide water bath, so read on and discover the true potential of sous vide.
Yoghurt is great, especially as an alternative breakfast, snack or side for those who are trying to eat a little bit healthier.
But…have you ever considered making it yourself? It’s not as hard as you might think, and you can even do it sous vide!
It’s an incredibly easy process, and you can read more about how to make sous-vide yoghurt in this article from ChefSteps.
Making your own yoghurt can sometimes take hours or even days, but one of the great advantages of the sous vide approach is that by accurately setting the temperature to optimise the culture growth, you can easily cut down that time significantly.
One of the worst things about making custard is that ever-present danger of curdling, leaving you hovering around the stove constantly fretting that your custardy creation is going to be ruined.
Thankfully, making custard in a water bath removes this worry, and makes it much easier to create a light and smooth curdle-free custard without the constant stirring.
Why not check out our recipe for sous-vide crème brûlée to achieve the perfect and ultra modern custard dish?
If you fancy yourself as a bit of a mixologist, did you know sous vide can be used to infuse alcoholic cocktails?
Sous vide cocktails really lend themselves to experimentation and you can have a lot of fun mixing ingredients to make your own signature drinks.
The precise heat of the sous vide bath will speed up the infusion process, shortening it from days to hours.
This one might seem a little bit odd, and it kind of is. After all, it’s easy enough to cook a burger through traditional means, so why do it sous vide?
Well, burgers are really no different to steaks, and if you’ve seen the consistent level of juiciness sous vide can give your steak, why not do the same for your burgers?
Remember, however, that like steak they’ll need quickly finishing off just to add the crispy brown edge.
We have a delicious recipe for sous-vide chuck and marrow burgers here which makes the perfect treat!
The ultimate superfood of the last couple of years, it’s all about kale at the moment.
And you guessed it: it can be cooked using sous vide! It only takes ten minutes to prepare, and you’ll never have to worry about overdoing it.
We have a video on how to prepare this trendy superfood sous-vide here.
How can you have a barbecue without a barbecue? With sous vide of course! Like burgers, this one might seem a little strange, but as with all of our sous vide recipes, we recommend trying it before you knock it!
As you can see in this recipe for BBQ pork ribs from Serious Eats, it’s possible to make tasty, smoky meats, without the hassle and equipment of a proper barbecue!
It also means you don’t have to wait forever for a little sliver of sunlight to cart out the barbecue, all for the clouds to come out and ruin everything.
This recipe was made famous by one of the biggest supporters of sous-vide, Heston Blumenthal, and will completely change the way you think about chips!
The chips are ‘triple fried’, creating the perfect crispy outside and fluffy inside that is so difficult to nail.
An excellent accompaniment to your sous vide barbecue!
If you’re like us, then you’ll love your mashed potatoes creamy and rich, and there’s no better way to achieve this than cooking them sous vide with butter and milk!
All the ingredients are infused together in the bag, (including a bit of garlic and other herbs), creating the ultimate creamy potato/butter hybrid.
It’s worth bearing in mind that because sous vide retains moisture, you won’t be able to cook any light and fluffy cakes, but it is great for richer, moister dishes.
It may seem a little adventurous, but that’s what being a foodie is all about, so why not take the jump and try your hand at sous vide pudding next time you’re hosting?
Cooking the perfect poached egg is a milestone moment in any budding chef’s culinary career, but did you know you can cheat using sous vide?
With no stirring, no tentative putting the egg in and out of the pan, and no worrying about how long to leave them, sous vide takes all of the stress out of cooking eggs.
The precision of sous vide means that you can choose exactly how well done you want your eggs, runny or thick, hard or soft boiled, it’s all down to you.
So there you have it. There’s a lot more to sous vide than you thought isn’t there? So why not get a bit more adventurous with your cooking, and expand your culinary repertoire with our range of sous vide recipes?