Sous Vide Cookbook for Beginners

Sous Vide Cookbook for Beginners

THE COMPLETE COOKBOOK WITH MAIN GUIDELINES AND SOUS VIDE RECIPES FOR COOKING AT HOME! (Modern & Most Delicious Sous Vide Recipes with Tips and Techniques)

Ariana Paola

Copyright@2020 by Published in the United States by Ariana Paola

All Rights Reserved.

No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder.

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TABLE OF CONTENTS

INTRODUCTION

What is Sous-Vide?

Why Sous Vide?

How To Cook Sous Vide?

Cooking Temperatures

Sous Vide Machines

Some of the best Sous Vide machines are:

Sous vide ovens:

Immersion circulators:

DIY alternatives:

Benefits Of Sous-Vide:

Makes Food Tasty:

Makes Food Healthy:

Make Food Tender:

Prevents overcooking:

Better Food Texture:

Perfection is Guaranteed:

No Stress While Cooking:

Saves Money and Power:

Saves Time:

Possibility of Refrigeration:

Poultry Recipes

Tasty Lemony Chicken Breasts:

Chicken Thighs with Herbed Rice:

Curry Chicken & Bacon Wraps:

Fried Chicken:

Lemon Thyme Chicken:

Sous Vide Roasted Duck:

Sticky Duck Wings:

Duck Leg Confit:

Duck a la Orange:

Sous Vide Duck Pot Sticker Dumplings:

Turkey jambalaya:

Marin Teriyaki Wings:

Turkey Curry Meatballs:

Turkey Burgers:

Sous Vide Turkey Goulash:

Beef Recipes

Juice Beef Tenderloin:

Beef Tri-Tip with BBQ Sauce:

Beef Bourguignon:

Rolled Beef:

Beef Brisket:

Homemade Corned Beef:

Beef Wellington:

Beef Stroganoff:

Short Ribs Provencale:

Beef Roast:

Sous Vide Beef Burgundy Stew:

Sous Vide Burgers:

Beef Meatballs:

Beef Subway Sandwiches:

Barbacoa Tacos:

Lamb Recipes

Sous Vide Rack of Lamb:

Sicilian Lamb Shanks:

Lamb Shoulder:

Cumin-Spiced Lamb Chops:

Simple Rack of Lamb:

Roast Lamb with Basil, Lemon, and Mustard:

Lamb Leg Steak with Chimichurri:

Garlic & Butter Lamb Chops:

Lamb Burgers:

Lollipop Lamb Chops with Curried Yogurt Dipping Sauce:

Lamb Shoulder with Vegetables:

Party Lamb Dips with Lime:

Lamb Loin with Mint Olive Salsa:

Tender and Juice Sous Vide Kabobs:

Thyme Rosemary Lamb:

Pork Recipes

Sous Vide Pork Loin:

Pork Medallions:

Rosemary Pork:

Pulled Pork:

Tender Pork Chops:

Sous Vide Pork Stew:

Carnitas Tacos:

Pork Tenderloin with Shallots, Garlic and Herbs:

Pork Knuckles:

Pork Tenderloin:

Spare Ribs in Barbecue sauce:

Barbecue Ribs:

BBQ Pork:

Pork Osso Bucco:

Simple Sliced Pork Belly:

Fish & Seafood Recipes

Sous vide Fish Cardillo:

Poached Halibut:

Salmon Gravlox:

Sous Vide Lobster:

Easy Pecan Salmon:

Sous Vide Szechuan Shrimps:

Sole Meuniere:

Cod in Hollandaise Sauce:

Whole Red Snapper:

Tuna:

Sous Vide Shrimp Cocktail:

Shrimp Scampi:

Spicy Cobbler:

Swordfish Piccata:

Mahi Mahi with Bean Puree:

Vegetarian Recipes

Mixed Vegetables Salad with Croutons:

Colorful Veggies with Tomatoes Sorbet:

Butter Potatoes:

Pumpkin Puree:

Spicy Eggplant:

Lemon Asparagus with Parmesan:

Okra with Chili Yogurt:

Garlic Brussels sprouts:

Warm Assorted Broccoli Salad:

Creamy Cauliflower Puree:

Sautéed Broccoli Rabe with Garlic and Nuts:

Rosemary Fava Beans:

Mixed Vegetables with Butter:

Beet Salad:

Curried Carrots:

CONCLUSION:

INTRODUCTION

The French concept of sous vide cooking suggests preparing food in a vacuum, at an exact temperature, and with almost no time control. The thermostat-controlled water bath allows cooking sealed food gently and to the desired doneness. In practical terms, sous vide cooking allows for ultimate flexibility in the kitchen. There is absolutely no way that your food can be overcooked. As soon as the exact internal temperature is reached, it stays there within that sealed vacuum bag. This technique maintains the food in its juices with no volume loss.

Think of sous vide as storing the food. When you are cooking a steak in a regular pan, you need about 10 minutes and constant moving and turning the steak over. When you are cooking sous vide you throw the sealed steak into the water container and if you go away, nothing is going to happen if you get back late.

The recipes in this book are separated by food type. The first chapter is white meat recipes. “White meat” refers to the light-colored meat of poultry and rabbits. It is a lean source of protein with a low percentage of fat.

“Red meat” refers to the muscle meat of beef, pork, or other cattle. It has a high level of fat; contains iron, zinc, vitamin B, and myoglobin, which is the compound responsible for providing oxygen to the muscles.

The next chapter covers fish and seafood recipes. In general, it takes a shorter time to cook sous vide fish than meat due to its delicate nature. The cooking time, however, is also based on thickness. It is highly recommended to use fish that is very fresh and safe to eat raw.

The last chapter offers fruits and vegetables. Almost all vegetables and fruit are cooked at 183°F since pectin breaks down above 180°F. The higher the pectin content, the firmer the fruit is. Pectin is also responsible for preserving the fruit and turns to gel at high temperature. You can sous vide any seasonal fruit or vegetable and try out various spices and seasonings, creating your own recipes. As long as you have the right time-temperature balance, you are safe.

Some recipes call for marinade time. In these cases, you can store the cooking bags in the fridge and cook at any time later.

The recipes do not say how many cooking bags exactly to use. This is because this is up to your convenience; the main rule is to place the food in a single layer and never in piles. But at the same time, you can use several cooking bags leaving enough space for water to circulate. In view of this, you had better have several cooking bags in-store, the large ones as well and make a choice of your own.

What are Sous-Vide?

Sous Vide is a cooking method that utilizes slow, precise cooking temperature and results in restaurant-grade meals that are not only consistent but are also incredibly delicious. This cooking technique has been around for a long time, but it only reached its hype recently, thanks to the simple-to-use and pocket-friendly Sous Vide equipment.

Sous Vide, which means under vacuum in French, is the process of vacuuming the food, usually in a bag and cooking in the water at a precise temperature. This may seem fancy, but other than the fancy dishes, there is nothing complex about the cooking method. The process is super simple, and it involves only three cooking steps:

Attach the Sous Vide Machine to a pot of water and set the exact cooking temperature.

Place the food in a sealable bag, get rid of the excess air, and seal it.

Immerse the bag in the preheated water and cook for as long as you need to get the best results.

If you want to add a crispy exterior layer, you can finish your food by searing or grilling it.

Why Sous Vide?

Sous Vide is probably the most precise cooking method, thanks to the circulation of the temperature. There is no other small kitchen appliance on the market that can offer similar results. Because it has a cooking technique that can be controlled down to a single degree, this cooking method offers tender and extremely flavorful dishes.

How To Cook Sous Vide?

Cooking Sous Vide is much easier than you think. Before you start cooking, you need to have the proper equipment. When it comes to ingredients, you do not have to give them some special attention. Most of the components just need some basic spices to shine.

To get started, you will need to fill your Sous Vide machine with water and preheat water to the desired temperature.

While your water is heating, you can prepare the ingredients. Season the ingredients to taste, and place in individual Sous Vide bag. We are saying special bags, as you cannot use plain bags. Any other type of bag may leak in, and destroy your elements. Only bags specially designed for the Sous Vide cooking is appropriate to use.

Once the components are in the right bag, you need to vacuum them. Use a vacuum sealer to remove all air from the pack. If you do not have a vacuum sealer, you can do the vacuuming with a water bath method. For the vacuuming ingredients with a water bath, gently place the filled bag into a water bath, making sure the water does not enter the container. Let the pressure of water press the air through the top of the bag. When the air is out (or the most is out) seal the bag above the waterline.

Once you complete these steps, it is time to cook the food.

The Sous Vide Cooking is all about temperature and measuring as these factors will determine the texture and the flavor of your dish. Selecting the correct temperature is essential.

Sous Vide cooking temperature is in a range of 115 0 -190 0 F, and always below boiling. The key to successful sous vide cooking is maintaining a constant temperature through the baking period. Just one degree below or above can change the final flavor and appearance.

Cooking Temperatures

There is no single rule for sous vide cooking temperatures, but there is a range of cooking times suitable for every type of food. The lower the temperature the longer the cooking time is.

Below are the suggested temperature charts for beef and pork, followed by tables for poultry, fish and seafood, vegetables, and fruit.

The above-given charts and tables refer to the minimum cooking time required for the center of the food to reach the safe core temperature. If you are cooking a steak and want to develop a crust, put it in a hot frying pan afterward for a minute.

An important note: When cooking something for more than 5 hours make sure you check on the water level in the pot to be sure there will be enough liquid to prevent total evaporation and cover the cooking bag if you are away.

Sous Vide Machines

Sous Vide machines are straightforward to use and you do not have to be a master chef to make food with one.

When speaking about Sous Vide cooking methods, there are two main types of Sous Vide methods sous vide ovens also known as sous vide cookers and immersion circulators. At the time, we will stick to the sous vide ovens.

Sous Vide ovens are the all-in-one package for cooking Sous Vide. This machine contains a water reservoir (where you place you vacuum-sealed food) and digital thermometers and timers (you use to cook food at an accurate temperature correctly).

Some of the best Sous Vide machines are:

Sous vide ovens:

The simplest way to get into the sous vide lifestyle is to buy an all-in-one-machine, also called sous to vide oven. Sous vide ovens include a reservoir that precisely heats and circulates the water bath, digital thermometers and timers to ensure perfect cooking, and sometimes even vacuum sealers to package up your food before its bath. The machines can be bulky, but you may prefer one bulky machine to three or four smaller appliances.

Many of the machines are designed with the sleek, stylish kitchen in mind, including two of my favorites, the Tribest Sousvant and the Oliso Pro. The Oliso Pro even includes an induction cooktop, so you can hear your sous vide food to a golden-brown finish without ever pulling out a pan. Some sous vide ovens at lower price points resemble office printers but still get the job done. At this price point, I suggest the Sous Vide Supreme Demi, a boxy but compact oven that’s perfect for smaller families.

Immersion circulators:

If you’d like equally precise sous-vide method with a less expensive entry point, try looking into immersion circulators instead of all-in-one sous vide ovens. Immersion circulators are small, handheld gadgets that make any water-filled basin into sous vide machine. They draw up water from the basin, heat it to a set temperature, and release the heated water back into the basin, maintaining a precise level of heat and speed of circulation. The circulators are similar in size and shape to an immersion blender and take up the same amount of space in your kitchen.  

The immersion circulator market is exploding right now, with every company trying to outpace the next with one more bell or whistle. Most of them do the trick, but some are sleeker and more impressive than others. We suggested the Sansaire, a beautifully elegant device that heats water within a tenth of a degree Fahrenheit. More tech-minded cooks may be interested in the Anova WiFi Precision Cooker, which sends notifications to your cell phone about how your food is doing. Once you’ve chosen a circulator, you can opt to either buy dedicated sous vide container or use one of the large pots you already have as your water basin. You’ll also need to buy a vacuum sealer, and then you’re all set to start cooking.

DIY alternatives:

If you’d prefer not to invest in a brand-new kitchen appliance just to test out a method of cooking, don’t fret; there are sous vide options for you, too. We’ve figured out a DIY method that will give you all the benefits of sous vide cooking without the investment.  

First, you’ll need a way to vacuum seal your food. If you already have a vacuum sealer lying around, you’re all set. If you don’t, you can MacGyver a vacuum seal using a zip-top freezer bag and a large bowl of water. Just put the food into the bag and lower it into the water, allowing the air to escape from the open top. When the bag is submerged almost to the zipper, close it uptight. This technique, which we call the “water method” seal in this book, is useful even if you have a vacuum sealer. It’s great for recipes that involve putting liquid into the bag, which can get messy with an electric vacuum sealer.  

Next, you need a pot that keeps water at a low, constant temperature. The “keep warm” button on your rice cooker or crockpot is perfect for this. Use a thermometer to measure exactly how warm your keep-warm feature gets, and then use this temperature to calculate the cooking times you’ll need for the recipes below.  

Once you get the hang of sous vides with this homemade setup, you may be inspired to get your own professional sous to vide appliance. Whether you spring for the Oliso Pro or stick with your modified crockpot, you’re sure to impress your friends and families with your sous vide meals!

Benefits Of Sous-Vide:

No cooking method becomes popular if it is not easy. If the home cook supports the techniques, it is an indication that the cooking technique works for everyone. However, the cooking mode must be holistic. All cooking techniques make food tasty. What other benefits does a sous-vide offer? This is an important question that needs an answer. Cooks prefer a way that gives them several advantages. With sous-vide, you will attain this. From marinating to preserving, you will be able to achieve all your goals with this single cooking format. Here are some reasons why the popularity of sous-vide has catapulted in all parts of the world:

Makes Food Tasty:

Any dish that does not taste good is a waste of time and money. Traditional cooking techniques like broiling, shallow or deep-frying, grilling, and barbequing take away much of the flavor. As the food comes in direct contact with the heat, the fats and juices start to melt. These juices take much of the flavors with them. Unfortunately, there is no way to add the lost flavors to the dish once the cooking is done. With the water bath poaching technique, the ingredients get enough time to interact with one another. This allows the flavors to fuse. As the ingredients remain sealed in the plastic pouch for a long time, there is no way for the flavors and aroma to escape. This boosts the taste and richness of the dish.

Makes Food Healthy:

Food and nutrition experts suggest that steaming is the healthiest cooking mode. As the hot steam cooks the food, all the nutrients are locked into the dish. However, not all items can be cooked using this technique. The best alternative is to opt for a water bath poaching strategy. Hot water comes in contact with the sealed pouch. It does not touch the ingredients. The latent heat transfer will cook the food slowly, without reducing the nutritional value. Dishes cooked with sous-vide mode rank high in health and nutritional parameters. Once the primary cooking is complete, you need to seal in the flavors with a light sautéing on a frying pan. Thus, the succulent and tender meat will be ready to serve with veggies, bread, or gravy.

Make Food Tender:

The last thing you want is a piece of meat that is tough and stringy. These are indications that the food has not been cooked well. Sometimes, keeping the meat on the heat for too long makes the meat fibers tough. The coloring on the outer surface may indicate that the meat is well-done, but once you dig in with your knife and fork, you realize that the inner part is raw. With the sous-vide method of cooking, you will not have to worry about meat toughness, as the meat will be floating in the juices and added liquids for a long time. Therefore, it will be evenly cooked, tender, and juicy.

Prevents overcooking:

Undercooked food is not the only problem you may need to counter. Too much heat or faulty time management can pave the way for the overcooking of meat. Overcooked meat becomes tasteless, as the fats and juices flow out in the pan. The sous-vide method helps chefs and home cooks overcome this issue. The transfer of low and indirect latent heat from the water bath will ensure that both the outer surface and the inside of the meat or veggies are evenly cooked. Thus, once you cut your steak, you will get the healthy flush of pink color that suggests perfect cooking.

Better Food Texture:

Apart from making the food tender, juicy, healthy, and evenly cooked, the water bath or sous-vide mode of cooking will enhance its texture. Whether you are cooking chicken or asparagus, you can rest assured that the items will have the best texture. The veggies will offer a crunch, while the tasty meat will complement it perfectly.

Perfection is Guaranteed:

Professional chefs and food lovers are very finicky about what you serve them. If they don’t like the presentation, they will eat the food half-heartedly. Anything done with disgust will not offer optimum satisfaction. This is very true within the case of cooking. If you want perfection in everything, opting for the sous-vide technique is best. With sous-vide, you will not have to worry about under or overcooking. The dish will retain its tenderness, taste, and juices. It will be healthy and easily digestible. All you need to do is show your creativity with the plating. The marriage of all these aspects will help you attain perfection with every dish you cook.

No Stress While Cooking:

Not everyone has a knack for cooking. If you live alone, eating out regularly will not burn a hole in your pocket. However, your overall health and wellbeing may be at risk. As the sous-vide machine is easy to operate, beginners can use it without much stress. Using this gadget will make cooking a fun and relaxing activity for both novices and professionals. You can wow your friends and family members with your newly acquired cooking mastery. As you create complex dishes with this cooking technique, others will marvel at your skills.

Saves Money and Power:

There is no shortage of cooking gadgets on the market. Apart from multi-burner gas tops, you can invest in boilers, steamers, and microwave ovens. A simple sous-vide gadget will take many of the most expensive machines out of the equation. As this unique machine cooks the food on low heat, you will be able to save gas as well as electricity. This will have a positive impact on your overall domestic budget. In restaurants, it is not possible to install too many commercial-grade microwave ovens and gas tops. However, as sous-vide machines take up less space, chefs can depend on them.

Saves Time:

Using traditional pots and pans to poach a slice of tough meat will take hours. Unfortunately, chefs or homemakers don’t have that much time to spare. Here, the water bath technique comes in handy. Simply marinate the meat, throw it in the food-grade plastic pouch, add all the necessary ingredients, and put it in the sous-vide circulator. The thermometer that comes with the machine will help you maintain the temperature constantly.

Once the meat is poaching in the water bath, you are free to take care of your other chores. Additionally, this method cooks food faster. Thus, you will no longer have to worry about wasted time. Saving time in the kitchen will help you pursue your other passions.

Possibility of Refrigeration:

Food preservation is also important. One should try to minimize food wastage as much as possible. If you have to cook for a large family, you must learn about food preservation. Lack of time forces people to cook two or three meals in a single batch. If you fail to follow proper preservation techniques, the food will go bad. This results in wastage of food, time, effort, and resources. Sous-vide not only will help you cook but also assist in preserving the item.

Poultry Recipes

Tasty Lemony Chicken Breasts:

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 1hours 30 minutes

Macros per serving:

Calories: 190

Protein: 25.6 grams

Fat: 7.6 grams

Carbohydrates: 4.9 grams

What you’ll need:

1 lb. skinless, boneless chicken breasts

1 cup of water

1 tablespoon sugar

1 ½ teaspoons sea salt; divided

2 clove garlic, minced

1/8 teaspoon black pepper

1 tablespoon extra-virgin olive oil

1 lemon, thinly sliced

How to make it:

In a bowl, mix water with sugar and 1 teaspoon salt until sugar and salt are dissolved; cover the chicken with this mixture, and refrigerate for about 45 minutes.

Heat water bath to 1460 F/ 630 C.

In a bowl, mix ½ teaspoon salt with garlic and mash to make a paste; spread the paste over chicken and top with slices of lemon. Season with pepper and place in a zip lock bag along with olive oil. Seal and place in the water bath. Cook for 1 hour 30 minutes.

Heat your grill to high. Remove the bag from the water bath.

Place the lemon slices on the grill and place the chicken on top; grill for about 5 minutes per side or until chicken is golden brown on both sides.

Serve.

Chicken Thighs with Herbed Rice:

Serves: 10

Preparation Time: 30 minutes + inactive time

Cooking Time: 4 hours

Macros per serving:

Calories: 211

Protein: 9.1 grams

Fat: 13.5 grams

Carbohydrates: 14.8 grams

What you’ll need:

4 chicken thighs

2 tablespoons salt

4 cups of water

1 tablespoon paprika powder

2 tablespoons vegetable oil

2 tablespoons butter

Peppers:

4 red bell peppers, seeded, quartered

3 tablespoons olive oil

1 sprig thyme

Salt, to taste

Herbed Rice:

¾ cup long grain rice

2 cups of water

1 teaspoon salt

1 bunch parsley, chopped

1 bunch chives, chopped

How to make it:

Make the chicken; heat sous vide cooker to 1500 F.

In a large bowl, combine salt and water. Add the chicken thighs to a bowl and cover with a clean foil. Refrigerate 4 hours. Remove the chicken, rinse, and pat dry.

Combine the butter and paprika and top the chicken. Place the chicken into sous vide bag and vacuum seal.

Cook in the sous vide cooker 4 hours.

Make the peppers; combine the peppers with olive oil, thyme, and salt in a sous vide bag.

Vacuum seal the peppers and cook in sous vide cooker for 30 minutes at 1860 F.

Make the rice; vacuum the rice with water, salt, and herbs. Cook in the sous vide cooker 60 minutes at 2030 F.

Heat vegetable oil in a skillet. Add chicken and cook until the skin is crispy.

Remove the peppers from the bag and cook in the same skillet with chicken, for 1 minute. Spread the rice on a plate. Top with chicken and bell peppers.

Curry Chicken & Bacon Wraps:

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 7 hours

Macros per serving:

Calories: 210

Protein: 9 grams

Fat: 13 grams

Carbohydrates: 18 grams

What you’ll need:

4 pounds bacon, sliced

8-pound chicken breast, cut into 6 pieces

1 tablespoon unsalted butter

1 tablespoon ground curry

2 tablespoons lemon juice

Salt and pepper to taste

How to make it:

Preheat your sous vide machine to 1600 F.

Season the chicken pieces with curry, salt, and pepper.

Wrap each piece in sliced bacon, sprinkling each with fresh lemon juice.

Carefully put the pieces into the vacuum bag.

Seal the bag removing the air as much as possible and set the cooking time for 7 hours.

Serve warm.

Fried Chicken:

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 357

Protein: 28.4 grams

Fat: 10 grams

Carbohydrates: 39.6 grams

What you’ll need:

Chicken:

3 lb. chicken drums

1 tablespoon fine salt

Coating:

3 cups all-purpose flour

1 tablespoon onion powder

1 teaspoon garlic powder

½ tablespoon dried basil

1 tablespoon salt

2 cup buttermilk

How to make it:

Preheat sous vide cooker to 1550 F. season chicken with salt. Place the chicken drums in sous vide bags.

Vacuum seal. Submerge in water and cook 2 hours. Heat 3-inches oil in a pot.

Remove the chicken from bags and pat dry. Combine all dry breading ingredients in a large bowl. Place buttermilk in a separate bowl.

Dredge chicken drums in flour, buttermilk, and flour again. Fry chicken in batches, until golden and crispy.

Serve warm with fresh salad and favorite sauce.

Lemon Thyme Chicken:

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 225

Protein: 24 grams

Fat: 13.3 grams

Carbohydrates: 1.5 grams

What you’ll need:

2 chicken breasts

3 garlic cloves, chopped

7 spring of thyme leaves

1 ½ tablespoon olive oil

1 thinly sliced lemon

Peppers

Salt

How to make it:

In a bowl, add olive oil, thyme, garlic, salt, and pepper with chicken breasts and mix well.

Cover the bowl and place in the refrigerator for 2 hours.

When ready to cook place chicken breast in a zip-lock bag with lemon slices. Remove all the air from the bag before waterproofing.

Place the bag into a water bath and cook for 2 hours.

Remove the chicken from bag and sear in a pan on both the sides.

Garnish with fresh thyme and lemon.

Serve and enjoy!

Sous Vide Roasted Duck:

Serves: 6

Preparation Time: 5 minutes

Cooking Time: 4 hours

Macros per serving:

Calories: 112

Protein: 13 grams

Fat: 6.2 grams

Carbohydrates: 0.2 grams

What you’ll need:

1 whole duck, medium

¼ teaspoon ground pepper

1 teaspoon salt

½ teaspoon paprika

How to make it:

Season the duck with the mixture of ground pepper, salt, and paprika.

Sealed in vacuum bag and place in a water bath for 4 hours.

Remove the duck from the bag

And gently pat it dry.

Place insider the oven and bake at 3750 F for 1 hour.

Serve with buttered boiled vegetables or fresh salad

Sticky Duck Wings:

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 305

Protein: 15.8 grams

Fat: 16.1 grams

Carbohydrates: 27 grams

What you’ll need:

3 lb. duck wings

1 tablespoon mustard

½ cup honey

1 tablespoon soy sauce

¼ cup ketchup

1 tablespoon hot sauce

2 tablespoons Cajun spice blend

¼ cup butter

Salt and pepper, to taste

How to make it:

Preheat sous vide cooker to 1500 F.

Cut the wings into portions and rub with Cajun blend. Season with some salt and pepper.

Transfer the wings into cooking bags and add butter.

Vacuum seal the wings and submerge in water.

Cook the wings 2 hours.

Preheat your broiler.

Combine remaining ingredients in a bowl.

Remove the wings from the cooker and toss with prepared sauce.

Arrange the wings on the baking sheet and broil 10 minutes, basting with any remaining sauce during that time.

Serve warm

Duck Leg Confit:

Serves: 2

Preparation Time: 10-12 hours

Cooking Time: 12hours 10 minutes

Macros per serving:

Calories: 470

Protein: 34 grams

Fat: 37 grams

Carbohydrates: 15 grams

What you’ll need:

2 duck legs

1 tablespoon dried thyme

2 big bay leaves, crushed

6 tablespoons duck fat

Salt and pepper to taste

Cranberry sauce for serving

How to make it:

Preheat your sous vide machine to 1670 F.

Mix the bay leaves with salt, pepper and thyme, and season the duck legs with the mixture.

Refrigerate overnight.

In the morning, rinse the legs with cold water and carefully put them into the vacuum bag.

Add 4 tablespoons duck fat, seal the bag removing the air as much as possible, put it into the water bath and set the cooking time for 12 hours.

Before serving, roast the legs in a remaining tablespoon of duck fat until crispy.

Serve with cranberry sauce.

Duck a la Orange:

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 2hours 30 minutes

Macros per serving:

Calories: 466

Protein: 34.5 grams

Fat: 27.4 grams

Carbohydrates: 15.1 grams

What you’ll need:

2- 5oz. duck Breast Fillets, skin on

1 orange, sliced

4 cloves garlic

1 shallot, chopped

4 sprigs thyme

1 teaspoon black peppercorns

1 tablespoon sherry vinegar

¼ cup red wine

2 tablespoons butter

Salt, to taste

How to make it:

Preheat sous vide cooker to 1350 F. place the duck breast fillet into sous vide bag.

Top the breasts with orange slices, garlic, shallot, thyme, and peppercorns. Vacuum seal the bag and submerge in water. Cook the breasts 2 ½ hours.

Remove the bag from a water bath.

Open the bag and remove the breasts. Heat a large skillet over medium-high heat. Sear the duck, skin side down, for 30 seconds.

Place the breasts aside and keep warm. In the same skillet, and sherry vinegar and wine.

Add the bag content and bring to simmer. Simmer 5 minutes.

Stir in the butter and simmer 1 minute. Serve the duck with prepared sauce.

Sous Vide Duck Pot Sticker Dumplings:

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 884

Protein: 44.9 grams

Fat: 21.1 grams

Carbohydrates: 129 grams

What you’ll need:

8 oz. duck breast, skinless

1 package 12 oz. gyoza wrappers

2 tablespoons diced onions

2 tablespoons diced water chestnut

5 boiled and diced shiitake mushrooms

2 tablespoons peanut oil

1 teaspoon red chili flakes

How to make it:

Put the duck breast in ziplock and seal it in hot water.

Place the bag in the water bath for 2 hours.

After the time allotted, remove the bag from the water bath. Remove the duck and dry it gently.

Slice it into small dice and discard any liquid.

Combine the water chestnut, onions, mushrooms and the diced duck.

Place 1 teaspoon duck mixture in a wrapper. Dab the water around the edges using your finger. Fold into pleats the wrapper in half. To seal the plated edge, press the flat edge. Repeat for all the fillings.

Heat the large frying pan over medium-high heat with 1 tablespoon peanut oil. Once the oil is shimmering, place the considerable amount of dumplings for 1 minute. Place 3 tablespoons of water in the pan and let it steam for 3 minutes.

Repeat some frying and steaming process until all are cooked.

Place it on the serving plate and serve with chili flakes. Enjoy!

Turkey jambalaya:

Serves: 6

Preparation Time: 45 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 302

Protein: 17.3 grams

Fat: 4.4 grams

Carbohydrates: 41.8 grams

What you’ll need:

3 medium turkey breasts, skinned and sliced

¼ teaspoon ground pepper

1 teaspoon salt, divided

1 tablespoon vegetable oil

1 cup chicken broth

1 cup white wine

¼ cup parsley

1 teaspoon bay leaf

2 onions, chopped

2 bell peppers, chopped

8 tomatoes, small, chopped

1 cup uncooked rice

1 oz. lean ham, cubed

½ teaspoon thyme

½ teaspoon basil

How to make it:

Season the turkey breasts with ground pepper and ½ teaspoon salt.

Place the turkey in the bag. Sealed in vacuum bag and place in a water bath for 2 hours.

Remove the turkey breasts from the bag and pat it dry.

Heat put medium-high heat with oil and places the turkey until golden brown. Sear all sides for 1 minute. Remove the turkey from the pan and put aside.

In a medium-high pan boil the broth, wine, parsley, bay leaf, onions, bell peppers, tomatoes, and the remaining salt.

Place the rice, ham, and turkey in a large casserole. Pour herb sauce overall.

Add thyme and basil.

Cover tightly a casserole and bake at 3500 F for 25-30 minutes.

Turn off heat; allow it to remain in the oven for 10-15 minutes.

Marin Teriyaki Wings:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Macros per serving:

Calories: 335

Protein: 49.4 grams

Fat: 12.8 grams

Carbohydrates: 2.4 grams

What you’ll need:

1.5 lb. chicken wings, sliced into flats and drumettes

Salt and fresh ground black pepper

1 teaspoon teriyaki sauce

1 tablespoon hoisin sauce

½ teaspoon mirin

¼ teaspoon minced fresh ginger

Vegetable oil, for frying

Wasabi for garnish

How to make it:

Set the sous vide cooker to 1400 F.

Season chicken wings, lightly with salt and pepper.

Place wings in a zip-lock and seal using immersion water technique.

Place the bag in a water bath and set the timer to 45 minutes.

Meanwhile, prepare the sauce; combine teriyaki sauce, hoisin sauce, mirin and ginger in a bowl.

When the timer goes off, remove the bag and take the chicken out.

Pour around 2-inches of oil in large pan and heat over medium-high heat.

Fry wings for 1-2 minutes and transfer to bowl with prepared sauce; toss to combine.

Serve wings on a platter, with wasabi paste.

Turkey Curry Meatballs:

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 214

Protein: 17 grams

Fat: 14 grams

Carbohydrates: 4 grams

What you’ll need:

8 pounds ground turkey

1 tablespoon unsalted butter

2 tablespoons curry powder

1 big egg

Salt and pepper to taste

Chopped parsley for serving

How to make it:

Preheat your sous vide machine to 1420 F.

In a big bowl, combine the ground turkey with egg, butter, salt, pepper, and curry powder. Mix well until even.

Make 6 meatballs.

Carefully put the balls into the vacuum bag.

Seal the bag removing the air as much as possible put it into the water bath and set the cooking time for 2 hours.

Serve warm with white rice garnished with freshly chopped parsley.

Turkey Burgers:

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 212

Protein: 30.2 grams

Fat: 9.7 grams

Carbohydrates: 1.7 grams

What you’ll need:

2 lb. ground lean turkey

1 shallot, chopped

½ cup parsley, chopped

½ cup sun-dried tomatoes, packed in oil, chopped

2 cloves garlic, minced

1 teaspoon dry mustard powder

1 teaspoon paprika powder

Salt and pepper, to taste

How to make it:

Combine all ingredients in a bowl. Shape the mixture into 6 patties. Arrange the patties on a baking sheet lined with parchment paper.

Freeze 4 hours. Preheat sous vide cooker to 1450 F. place each patty in sous vide bag vacuum seal.

Place in a water bath 60 minutes.

Remove the bag from the cooker. Open the bag and remove the patties. Heat a grill pan medium-high heat.

Sear the patties for 1 minute per side serve with fresh salad and fresh buns.

Sous Vide Turkey Goulash:

Serves: 6

Preparation Time: 15 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 564

Protein: 14.3grams

Fat: 46.9grams

Carbohydrates: 22.6grams

What you’ll need:

1 lb. turkey breast, sliced

1 teaspoon salt

¼ teaspoon pepper

¼ cup flour

1 ¼ cup of corn oil

½ cup tomato ketchup

¼ cup brown sugar

½ cup vinegar

1 cup of water

How to make it:

Season the turkey with salt and pepper.

Place the turkey in the bag. Sealed in vacuum bag and place in a water bath for 2 hours.

Remove the turkey from the bag

And pat it dry.

Heat pan medium-high heat with oil and place the turkey rolled in flour until golden brown. Sear all sides for 1 minute. Remove the turkey from the pan and put aside.

Reduce the frying oil to 1 tablespoon and fry ketchup in it.

Add brown sugar and vinegar. Let it simmer.

Add turkey and water, and then simmer for another 5 minutes.

Serve with vegetables or side salad.

Beef Recipes

Juice Beef Tenderloin:

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 3 hours

Macros per serving:

Calories: 447.2

Protein: 29.7 grams

Fat: 35.8 grams

Carbohydrates: 0 grams

What you’ll need:

2 lbs. Beef tenderloin, trimmed and patted dry

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon thyme, dried

2 tablespoons olive oil

2 tablespoons salted butter

How to make it:

Preheat the water bath to 1400 F/ 600 C.

Heat the olive oil in a pan while seasoning the beef with salt, pepper, and thyme.

When the oil is hot enough, take your dried beef and sear all side until light brown.

Seal the seared meat in a vacuum-sealed bag and place in the preheated water bath for 3 hours.

When the meat is done, melt the butter in a pan, remove the meat from the bag, and sear all sides.

Place the tenderloin on a plate, slice, and serve.

Beef Tri-Tip with BBQ Sauce:

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 6 hours

Macros per serving:

Calories: 163

Protein: 18.2 grams

Fat: 5.6 grams

Carbohydrates: 8.8 grams

What you’ll need:

2 ½ lb. beef tri-tip

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ cup barbecue sauce, divided

2 teaspoons light brown sugar

How to make it:

Set the sous vide cooker to 1300 F.

Season beef with 1 teaspoon salt and ½ teaspoon black pepper.

Transfer meat to zip-lock bag and add ¼ cup barbecue sauce.

Seal the bag using the water immersion technique and place in a water bath for 6 hours.

When the timer cracks, take away the bag from the water tub.

Take out the meat and pat dry with kitchen towels.

Preheat broiler to medium heat and place the meat on the foil-lined broiler-safe baking sheet.

Brush the meat with remaining sauce and sprinkle with sugar, remaining, salt and pepper.

Broil for 5 minutes or until caramelized.

Place the meat on serving platter and let it rest for 10 minutes.

Slice before serving.

Beef Bourguignon:

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 24 hours + 1 hour

Macros per serving:

Calories: 561

Protein: 34 grams

Fat: 17 grams

Carbohydrates: 11 grams

What you’ll need:

1 ½ pound beef chunks

2 tablespoons cornstarch

2 carrots, peeled and chopped

1 onion, peeled and sliced

2 garlic cloves, minced

1 cup of water

1 tablespoon beef stock

1 tablespoon tomato paste

1 teaspoon dried thyme

1 bay leaf

4 tablespoon unsalted butter

1 cup button mushrooms, chopped

2 tablespoon flour

1 bottle of dry red wine

How to make it:

Season the beef chunks with salt, pepper, and cornstarch, tossing it gently to make sure the chunks is evenly coated. Put the chunks in the vacuum bag.

In a large skillet, heat the olive oil and sear the chunks for about 3 minutes until lightly browned. Transfer the beef to the vacuum bag.

Add carrot, garlic, and onion to the skillet, add salt to taste and cook for about 10 minutes, stirring occasionally. Add the vegetables to the vacuum bag.

Finally, add a bottle of wine, tomato paste, beef broth, and dried thyme to the bag, seal it and cook for 24 hours in the water bath preheated top 1400 F.

Heat a large skillet, combine 2 tablespoon butter with the flour to form the paste.

Carefully open the bag add the liquid to the paste, mixing well to avoid lumps. Simmer for about 5 minutes.

Add everything that is left in the bag, mix well with a spatula and serve over mashed potatoes or cauliflower puree.

Rolled Beef:

Serves: 8

Preparation Time: 30 minutes

Cooking Time: 37 hours

Macros per serving:

Calories: 287

Protein: 15.2 grams

Fat: 23 grams

Carbohydrates: 4.4 grams

What you’ll need:

Beef:

8 4oz. sliced beef

Salt and pepper, to taste

¼ cup vegetable oil, to fry

Filling:

4 oz. peas

1 sprig thyme

1 pinch sugar

4 oz. carrots, chopped

8 teaspoons Dijon mustard

16 slices bacon

How to make it:

Preheat sous vide cooker to 1760 F. place the peas in sous vide bag.

Add the carrots, a pinch of sugar and salt to taste. Vacuum seal the bag and place in a water bath. Cook the veggies 30 minutes. Remove from the bag.

Cover the beef slices with parchment paper. Pound with a meat tenderizer to make the beef this.

Spread the mustard over meat and top each slice with two pieces of bacon.

Roll the meat into a roulade, then roll the meat over veggies and secure the roulades with kitchen twine. Season to taste.

Heat the oil in a skillet and sear the roulades on all sides. Cool the roulades and transfer in a sous vide bag.

Vacuum seal the beef and cook 37 hours at 1530 F.

Remove the meat from the cooker. Allow cooling completely before removing from the bag.

Remove the kitchen twine and slice before serving.

Beef Brisket:

Serves: 8

Preparation Time: 10 minutes

Cooking Time: 48 hours

Macros per serving:

Calories: 430

Protein: 69.1 grams

Fat: 14.3 grams

Carbohydrates: 1.7 grams

What you’ll need:

4 lbs. beef brisket

½ teaspoon mustard powder

1 teaspoon onion powder

1 ½ teaspoon garlic powder

3 teaspoons smoked paprika

1 tablespoon liquid smoke

1 tablespoon Worcestershire sauce

1 teaspoon pepper

2 teaspoons salt

How to make it:

Fill and preheat sous vide water oven to 1330 F/ 560 C.

Rub the mixture of liquid smoke and Worcestershire sauce over brisket.

In a small bowl, mix together the smoked paprika, garlic, onion and mustard powder, pepper and salt.

Rub bowl mixture over brisket. Place the brisket into the zip-lock bag and remove all the air from the bag before sealing.

Place the bag into a water bath and cook for 48 hours.

Remove the brisket from bag and grill for 10 minutes.

Slice and serve.

Homemade Corned Beef:

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 12 hours

Macros per serving:

Calories: 207

Protein:  31.2 grams

Fat:  7.3 grams

Carbohydrates:  4.8 grams

What you’ll need:

2 lbs. beef brisket

Pickling spices:

½ stick cinnamon

6 pieces of bay leaves

3 teaspoons whole peppercorns

3 teaspoons mustard seeds

3 teaspoons allspice

3 teaspoons coriander seeds

3 teaspoons whole cloves

9 pieces cardamom pods

2 teaspoons ginger, ground

Brine:

3 ½ liters water

3 tablespoons pickling spices

½ cup brown sugar

½ cup of sea salt

1 teaspoon Prague powder (optional)

How to make it:

Pre-heat water bath to 1400 F/600 C.

Vacuum seal the beef brisket and submerge fully in the water bath. Cook for 12 hours.

Remove brisket from the water bath and pat dry with a paper towel once it is ready to cook into corned beef.

In a small frying pan, heat all the pickling spices except the cinnamon stick until aroma comes out or mustard seeds start to pop. Remove from the pan and grind using a mortar and pestle. Set aside.

In a large saucepan, pour water, half the cinnamon stick and 3 tablespoons of the pickling spices. Add salt, Prague powder, and brown sugar. Allow to boil and remove from heat. Let it cool to room temperature.

In a container where the meat will fit, place the beef brisket and pour the brine solution. Marinate overnight or for 12 hours.

Remove the brisket from the marinade and wash it in running water. Place the meat in a saucepan and pour water just enough to cover the meat. Add one tablespoon of the pickling spices. Bring this to a boil and reduce the heat to simmer. Allow it to cook for 1 hour or until the beef becomes render.

Slice the meat thinly using a knife and serve!

Beef Wellington:

Serves: 6

Preparation Time: 40 minutes

Cooking Time: 1 hour 15 minutes

Macros per serving:

Calories: 649

Protein: 40.48 grams

Fat: 50.93 grams

Carbohydrates: 5.49 grams

What you’ll need:

½ beef tenderloin, unsliced, silver skin removed

1 teaspoon salt

1 teaspoon pepper

¼ pound prosciutto, sliced thin

½ cup mushrooms, minced

1 shallot, minced

½ tablespoon tomato paste

2 tablespoons butter, softened

1 sheet refrigerated puff pastry

1 egg, beaten

How to make it:

Preheat the water bath to 1400 F.

Season the beef with salt and pepper. Seal into a bag, place in the water bath, and cook 1 hour. Remove beef to the refrigerator.

Meanwhile, prepare the duxelles. Sauté shallots in butter until translucent, then add mushrooms and sauté until cooked. Pour into a bowl and stir in tomato paste.

When the beef has cooled completely, preheat oven to 4000 F.

Lay puff pastry on a cutting board and spread a layer of prosciutto on top. Place the chilled beef on top of the puff pastry and spread the duxelles on all sides of the beef. Wrap the prosciutto-lined pastry around the beef seal with egg. Brush remaining egg over pastry to glaze.

Bake beef wellington 15 minutes or until puff pastry is golden-brown and fully cooked. Slice across the grain to serve.

Beef Stroganoff:

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 1 hour 20 minutes

Macros per serving:

Calories: 361

Protein: 35 grams

Fat: 16 grams

Carbohydrates: 17 grams

What you’ll need:

1 ½ pound beef loin

6 tablespoons unsalted butter

1 cup button mushrooms, chopped

1 onion, finale chopped

3 tablespoons all-purpose flour

1 cup beef broth

2 tablespoons dry white wine

1 cup sour cream

Rosemary sprigs

How to make it:

Preheat your sous vide machine to 1360 F.

Season the steaks with salt and paper and place them in the vacuum bag, putting a piece of butter and rosemary sprigs on top of each steak.

Seal the bag and cook the steaks in the preheated water bath for 1 hour.

In the medium, heat 2 tablespoons butter in a skillet and sauté the chopped onion until translucent.

Add the mushrooms, salt, and pepper to taste, and cook until the liquid evaporates. Set aside.

Sear the steaks in 1 tablespoon butter. Set aside.

Add 2 tablespoons butter and flour to the pan mix it well with a spoon, add the stock, wine and cooked mushrooms.

Cook until the sauce thickens. Stir in the sour cream and serve the sauce with the chopped steak over mashed potato.

Short Ribs Provencale:

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 48 hours 30 minutes

Macros per serving:

Calories: 551

Protein: 48.73 grams

Fat: 26.82 grams

Carbohydrates: 7.87 grams

What you’ll need:

2 lbs. beef short ribs

1 teaspoon salt

1 teaspoon pepper

3 cloves garlic

2 sprigs fresh thyme

1 sprig fresh rosemary

2 bay leaves

1 tablespoon olive oil

1 tablespoon flour

2 cups red wine

2 cups beef stock

1 tablespoon tomato paste

Crusty bread for serving

How to make it:

Preheat the water bath to 1400 F. season the beef liberally with salt and pepper.

Place in bag with garlic, thyme, rosemary, and bay leaves. Seal and place in the water bath. Cook 48 hours. 48 hours later, prepare the sauce.

Remove the beef from the bag

and pat dry

In a Dutch oven or heavy-bottomed pan, melt butter with olive oil.

Add beef and sear until brown on all sides. Remove beef to a plate.

Stir flour into the pan and cook 30 seconds, then deglaze with wine, stirring rapidly and scraping the bottom.

Stir in beef stock, tomato paste, and any liquid that collected in the sous vide bag. Reduce the sauce to your desired consistency. Serve over short ribs.

Beef Roast:

Serves: 8

Preparation Time: 10 minutes

Cooking Time: 24 hours

Macros per serving:

Calories: 374

Protein: 60.4 grams

Fat: 12.5 grams

Carbohydrates: 1 gram

What you’ll need:

3 ½ lbs. beef roast

½ teaspoon onion powder

1 teaspoon rosemary, minced

½ teaspoon mustard powder

2 garlic cloves, minced

½ tablespoon Worcestershire

½ teaspoon pepper

1 teaspoon smoked paprika

2 ½ teaspoon salts

How to make it:

Preheat the sous vide water oven to 1360 F/570 C.

In a small bowl, mix together garlic, rosemary, smoked paprika, onion powder, mustard, pepper, and salt.

Rub the roast in Worcestershire sauce and spread the spice over the roast.

Place the roast into a zip-lock bag and remove all the air from the bag before sealing.

Place the bag into a water bath and cook for 24 hours.

Serve and enjoy!

Sous Vide Beef Burgundy Stew:

Serves: 6

Preparation Time: 1 hour

Cooking Time: 6 hours

Macros per serving:

Calories: 542

Protein: 49.3 grams

Fat: 22.2 grams

Carbohydrates: 16 grams

What you’ll need:

2 lbs. cut into 1-inch cubes sirloin roast

3 cut into ¼-inch strips thick-cut bacon

2 tablespoons unsalted butter, divided

1 medium thinly sliced onion

2 peeled and cut into ¼-inch slices carrots

3 tablespoons flour

16 tablespoons dry red wine

1 ½ cups beef stock, divided

1 teaspoon dried thyme

1 clove minced garlic

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon bay leaf

10 oz. cleaned and quartered white mushrooms

7 oz. frozen pearl thawed onions

How to make it:

In a nonstick skillet pan, cook the bacon until it is crisp and renders its fat. Transfer it to a paper towel and set aside the remaining fat.

In the same pan add the 1 tablespoon butter until it melts. Pat dry the sirloin cubes and sear it both sides until golden brown for 3-5 minutes. Cook in batches if necessary.

Add the medium thinly sliced onion and the carrots to the skillet pan until it is softened. Sprinkle the flour until it coats the vegetables and the beef and stirs it thoroughly.

Add the wine and let it simmer with the beef mixture.

Add 1 cup beef stock, thyme, garlic, tomato paste, Worcestershire sauce and bay leaf to the beef mixture. Stir it well. Bring to boil, after that reduces the heat to medium. Simmer for 5 to 10 minutes until the sauce being to thicken.

Transfer all the beef mixture to ziplock and vacuum seal it. Place it in the water bath for 6 hours.

Before 30 minutes the beef mixtures is done, cook the frozen pearl thawed onions and the mushrooms in 1 tablespoon butter. Cook it for 10-15 minutes until all the liquid is gone.

Add the remaining ½ cup of stock to the mushroom mixture and cooked it until all dry up for 10-15 minutes. Transfer it to a large bowl and set aside.

After 6 hours, remove the beef from the bag and drain. Add the beef to the mushroom mixture.

In a skillet pan, pour the liquid mixture from the bag and bring it to the boil. Remove any fat residue on the top and continue the cooking until the sauce thickens.

When the desired consistency is achieved, add the beef and vegetable and stir it until thoroughly cooked. Served and enjoy.

Sous Vide Burgers:

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 216

Protein: 33.2 grams

Fat: 8.8 grams

Carbohydrates: 0.5 grams

What you’ll need:

2 lb. ground beef

1 large egg

1 tablespoon dried parsley

1 teaspoon black pepper

Salt, to taste

For serving:

Burger buns

Salad

Onion rings

Tomatoes

Cheese slices

How to make it:

Heat your sous vide cooker to 1330 F. in a bowl, combine beef, egg, parsley, black pepper, and desired amount of salt. Shape the mixture into patties.

Use a kitchen scale to portion the meat into 7 oz. patties.

Place two patties into sous vide bag and vacuum seal. Cook the patties for 15 minutes up to 30 minutes.

Remove the patties from the cooker. Place the patties on a large plate and set aside until cooled to room temperature.

Preheat your grill. Sear the patties 30 seconds per side. Serve with desired additions.

Beef Meatballs:

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 3 hours

Macros per serving:

Calories: 190

Protein: 25.7 grams

Fat: 6.8 grams

Carbohydrates: 5 grams

What you’ll need:

1 lb. ground beef

3 tablespoons parmesan cheese, grated

1 tablespoon garlic powder

1 tablespoon dried oregano

3 tablespoons parsley, chopped

½ shallot, diced

1 large egg, beaten

2 oz. milk

¼ cup breadcrumbs

¼ teaspoon black pepper

½ teaspoon salt

How to make it:

Fill and preheat sous vide water oven to 1350 F/570 C.

Add all ingredients to the mixing bowl and mix well to combine.

Make small meatballs from the mixture.

Place meatballs into the zip-lock bag and remove all the air from the bag before sealing.

Place the bag into the hot water bath and cook for 3 hours.

Serve and enjoy.

Beef Subway Sandwiches:

Serves: 10

Preparation Time: 20 minutes

Cooking Time: 8 hours

Macros per serving:

Calories: 681

Protein: 45.1 grams

Fat: 19.4 grams

Carbohydrates: 39.2 grams

What you’ll need:

2 lbs. top round beef roast, about 2.75 inches thick

1 teaspoon of sea salt

½ teaspoons freshly ground black pepper

2 tablespoons canola oil

½ cup red wine

½ cup beef broth

10 pieces subway bread (or French baguette rolls)

10 slices of mozzarella cheese

1 large white onion, thinly sliced

10 lettuce leaves

Vegetable slices-tomatoes, cucumbers (totally your choice)

2 tablespoons sauce

How to make it:

Pre-heat water bath to 1400 F/600 C.

Remove unnecessary fat from the beef. Season with salt and pepper.

In a large iron pan, heat canola oil over medium heat and when the oil starts to smoke place the round roast meat. Sear for 4 minutes on each side and lower down the heat to avoid burning the oil too much.

Remove round roast from the pan and allow to cool.

Deglaze the skillet with red wine and beef broth; scrape all the meat pieces from the pan. Once done, transfer this to a measuring cup. Allow cooling slightly.

Place the round roast into the zip-lock bag along with the deglazed wine mixture. Cook for 8 hours.

Once done remove round roast from the bag and sear it in a pan again.

Allow to cool and cut into thin slices.

Assemble the sandwich according to desired ingredients: sliced French baguette rolls, mozzarella cheese, meat, onion, sauce, and some vegetables.

Barbacoa Tacos:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 8 hours

Macros per serving:

Calories: 413

Protein: 29.7 grams

Fat: 31.6 grams

Carbohydrates: 0.3 grams

What you’ll need:

1 lb. beef chuck roast, trimmed and cut into pieces

1 tablespoon chipotle in adobo, chopped

1 tablespoon dried chilies

Black pepper

Salt

How to make it:

Fill and preheat sous vide water oven to 1790 F/820 C.

Season beef with ground chilies, pepper, and salt.

Transfer beef into the zip-lock bag and remove all the air from the bag before sealing.

Place the bag into the hot water bath and cook for 8 hours.

Remove beef mixture from bag and place in the bowl.

Using fork shred the meat and season with pepper and salt.

Serve over tortillas and enjoy.

Lamb Recipes

Sous Vide Rack of Lamb:

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 3 hours

Macros per serving:

Calories: 492

Protein: 46.1 grams

Fat: 32.6 grams

Carbohydrates: 0.3 grams

What you’ll need:

2 lbs. rack of lamb

1 teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons vegetable oil, canola

2 tablespoons unsalted butter

1 teaspoon thyme, fresh

How to make it:

Generously season the lamb with pepper and salt at all sides.

Place the lamb in bag and vacuum seal it. Place it in the water bath for 3 hours.

Remove the bag from the water.

Remove the lamb from the bag

And pat it dry.

In a medium-high heat skillet, add lamb with bones up in vegetable oil.

Add the butter stirring it besides the lamb rack. Add the thyme for aromatic flavors.

Cook the lamb until well browned each side then transfer it to a wire rack baking sheet and carved after 10 minutes.

Slice the lamb rack and serve.

Sicilian Lamb Shanks:

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 48 hours

Macros per serving:

Calories: 599

Protein: 101.67 grams

Fat: 17.4 grams

Carbohydrates: 11.09 grams

What you’ll need:

2 lamb shanks, ½ -1 pound each

1 teaspoon salt

1 teaspoon pepper

Juice of 1 lemon

1 tablespoon fresh oregano, minced

1 clove garlic, minced

1 tablespoon tomato paste

3 roasted red peppers, mashed

1 bay leaf

1 sprig fresh rosemary

1 tablespoon fresh mint, chopped

Cooked polenta, for serving

How to make it:

Preheat the water bath to 1400 F.

Make a paste of the lemon juice, oregano, garlic, tomato paste, and roasted peppers. Season lamb with salt and pepper then spread the paste over the lamb. Seal into the bag with bay leaf and rosemary.

Place the bag in the water bath and cook 48 hours.

When the lamb is cooked, place on the bed of cooked polenta and pour sauce on top. Garnish with fresh mint.

Lamb Shoulder:

Serves: 10

Preparation Time: 10 minutes

Cooking Time: 8 hours

Macros per serving:

Calories: 230

Protein: 20 grams

Fat: 13 grams

Carbohydrates: 7 grams

What you’ll need:

2 pounds lamb shoulder, boned remove

1 garlic clove

2 tablespoons olive oil

2 rosemary sprigs

Salt and pepper to taste

How to make it:

Preheat the water bath to 1800 F.

Season the lamb shank with salt and pepper.

Put the lamb into the vacuum bag, adding rosemary sprigs, olive oil, and garlic.

Seal the bag.

Set the cooking timer for 8 hours.

Serve with boiled potatoes pouring the cooking juices over.

Cumin-Spiced Lamb Chops:

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 4 hours 20 minutes

Macros per serving:

Calories: 200

Protein: 17.68 grams

Fat: 13.12 grams

Carbohydrates: 3.96 grams

What you’ll need:

4 lamb chops

2 cloves garlic, mashed

2 teaspoons whole cumin seeds

2 teaspoons red pepper flakes

2 teaspoons coarse sea salt

2 teaspoons coarse pepper

1 tablespoon olive oil

How to make it:

Preheat the water bath to 1400 F.

Rub the lamb chops with salt, pepper, garlic, cumin, and red pepper. Seal into the bag.

Place in a water bath and cook 2-4 hours. Remove lamb from the bag and pat dry.

Sear on a frying pan with olive oil until brown on both sides.

Simple Rack of Lamb:

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 494

Protein: 46.2 grams

Fat: 32.8 grams

Carbohydrates: 0 grams

What you’ll need:

2 lbs. rack of lamb

2 tablespoons butter

2 tablespoons canola oil

Black pepper

Salt

How to make it:

Fill and preheat sous vide water oven to 1400 F/ 600 C.

Season lamb with pepper and salt and place in a large zip-lock bag.

Remove all air from the bag before sealing.

Place the bag in a hot water bath and cook for 2 hours.

Remove lamb from the bag

And pat dry with paper towels.

Heat oil in an exceedingly pan over medium heat.

Spread butter over lamb and sear lamb in hot oil until lightly brown.

Serve and enjoy.

Roast Lamb with Basil, Lemon, and Mustard:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 6 hours

Macros per serving:

Calories: 237

Protein: 32.2 grams

Fat: 10.9 grams

Carbohydrates: 0.8 grams

What you’ll need:

1 lb. loin of lamb, boneless, about the 2.75-inch thickness or more

½ teaspoon salt

¼ teaspoon black pepper

2 teaspoons olive oil

2 tablespoons basil, fresh

1 teaspoon lemon zest

1 clove garlic

1 teaspoon mustard seed

How to make it:

Season the lamb with pepper and salt and sear it in a medium-high heat skillet until well browned. Set aside for 10 minutes.

Transfer the lamb to the zip-lock and vacuum seal it. Place it in the water bath for 6 hours.

5 minutes prior to the time off, in a small bowl mix the remaining ingredients.

Remove the bag from the water. Remove the lamb and discard the remaining liquid.

Spread the mixture to the lamb and broil it until the mustard is browned for 3-5 minutes.

Set aside for 3 minutes. Then cut and serve.

Lamb Leg Steak with Chimichurri:

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 6 hours

Macros per serving:

Calories: 610

Protein: 30.6 grams

Fat: 53.9 grams

Carbohydrates: 3.2 grams

What you’ll need:

4.5oz. lamb leg steaks

4 tablespoons butter

Salt and pepper, to taste

Chimichurri:

1 bunch fresh parsley, chopped

½ bunch fresh mint, chopped

1 bunch fresh basil, chopped

2 cloves garlic, chopped

1 teaspoon salt

1-inch minced ginger

2 red chili peppers, seeded, chopped

¾ cup olive oil

¼ cup vinegar

¼ cup of water

1 lime, juiced

1 splash soy sauce

How to make it:

Preheat sous vide cooker to 1400 F.

Season lamb steaks with salt and pepper. Place the lamb steaks and butter into sous vide bags. Vacuum seal.

Cook the lamb 6 hours.

Make the chimichurri; in a bowl, combine all the chimichurri ingredients. Stir well.

Remove the lamb from the bag

And pat dry.

Sear in a very hot skillet until browned on all sides.

Serve warm with chimichurri.

Garlic & Butter Lamb Chops:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 3 hours 20 minutes

Macros per serving:

Calories: 230

Protein: 20 grams

Fat: 13 grams

Carbohydrates: 7 grams

What you’ll need:

For the lamb

4 lamb chops

4 thyme sprigs

2 tablespoons olive oil

Salt and pepper to taste

For searing

2 tablespoons butter, melted

1 garlic clove, minced

How to make it:

Preheat your sous vide machine to 1450 F.

Season the lamb shank with salt and pepper.

Put the lamb into the bag; add 2 tablespoons olive oil and 1 thyme sprig on each chop

Remove the air and cook for 3 hours.

When the time is up, combine the melted butter with the minced garlic, and coat each cooked chop with the butter-garlic mixture.

Sear each chop in the preheated cast-iron skillet for 20 seconds on each side until golden.

Lamb Burgers:

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 211

Protein: 31.8 grams

Fat: 8.3 grams

Carbohydrates: 0 grams

What you’ll need:

1 lb. ground lamb

1 teaspoon seasoning

Black pepper

Salt

How to make it:

Fill and preheat sous vide water oven to 1400 F /600 C.

Add all ingredients to the bowl and mix well.

Make four found patties from mixture and place into the large zip-lock bag.

Place the bag into the hot water bath and cook for 2 hours.

Remove patties from the bag and pat dry with paper towels.

Sear patties with olive oil until nicely golden brown.

Serve and enjoy.

Lollipop Lamb Chops with Curried Yogurt Dipping Sauce:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 476

Protein: 47.8 grams

Fat: 27.3 grams

Carbohydrates: 6.1 grams

What you’ll need:

8 lollipop lamb chop

1 tablespoon olive oil

½ teaspoon spices curry powder

¼ teaspoon black pepper

1/8 teaspoon garlic powder

1 teaspoon salt

For Yogurt Sauce:

½ cup yogurt, plain

¼ cup coriander leaves, chopped

¼ teaspoon spices curry powder

2 tablespoons mango chutney

1 tablespoon chopped onion

1 tablespoon oil, vegetable corn

1 sprig coriander leaves for garnishing

How to make it:

Drizzle the lamb chops with olive oil to coat both sides. Sprinkle curry powder, pepper, garlic powder and salt to taste.

Transfer the lamb to the zip-lock and vacuum seal it. Place it in the water bath for 1 hour.

Prepare the sauce by combining the coriander, curry powder, mango chutney, yogurt, corn oil, and onion thoroughly. Place in the serving dish and set aside.

Remove the bag from the water. Remove the lamb and discard the remaining liquid.

Cook the lamb in the medium heat in the nonstick frying pan until well browned each side then transfer it to the serving with vegetables and curried yogurt sauce. Serve and enjoy.

Lamb Shoulder with Vegetables:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 14 hours

Macros per serving:

Calories: 484

Protein: 30.3 grams

Fat: 37.8 grams

Carbohydrates:  6.8 grams

What you’ll need:

3 lb. lamb shoulder

1 cup beef stock

4 tablespoons olive oil

2 sprigs thyme

Vegetables:

1 zucchini, trimmed, sliced

2 red bell peppers, seeded, quartered

3 sprigs parsley

1 tablespoon olive oil

1 clove garlic

Salt and pepper, to taste

1 tablespoon butter

How to make it:

Preheat sous vide cooker to 1550 F.

Remove any fat from the lamb and season generously with salt and pepper.

Heat some oil in a skillet.

Sear the lamb shoulder in a large skillet and transfer into sous vide cooking bag.

Add the beef stock, remaining olive oil, and thyme. Vacuum seal the lamb and submerge in water.

Cook the lamb 14 hours.

Make the vegetables; melt butter in a skillet.

Add garlic and cook 30 seconds. Add the bell peppers and cook 3 minutes.

Toss in the remaining ingredients and cook 3 minutes. Place aside.

Remove the lamb from the cooking bag. Using a torch create a brown crust on the lamb.

Serve lamb with prepared veggies.

Party Lamb Dips with Lime:

Serves: 4

Preparation Time: 3 hours

Cooking Time: 6 hours 10 minutes

Macros per serving:

Calories: 230

Protein: 20 grams

Fat: 13 grams

Carbohydrates: 7 grams

What you’ll need:

For the lamb:

10 lamb short ribs

Zest of 1 lime

Juice of 1 lime

2 garlic cloves, minced

4 tablespoons olive oil

Salt and pepper to taste

2 tablespoons ground paprika

For the sauce:

Any preferred sous vide sauce

How to make it:

Whisk together the lime juice, lime zest, minced garlic, olive oil, salt, and pepper.

Rub the mixture into the ribs and leave for 2-3 hours to marinate.

Preheat your sous vide machine to 1740 F.

Put the lamb in the bag together with the marinade.

Seal the bag and set the timer for 6 hours.

30 minutes before the time is up, preheat the oven to 4280 F.

Cook the ribs in the preheated oven for 5 minutes until crispy.

Serve on a plate with any preferred. Sous vide sauce.

Lamb Loin with Mint Olive Salsa:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 2 hours 10 minutes

Macros per serving:

Calories: 539

Protein: 45 grams

Fat: 38 grams

Carbohydrates: 1.5 grams

What you’ll need:

1 ½ lbs. lamb loin

3 tablespoons butter

2 rosemary sprigs

Pepper

Salt

For salsa:

1 garlic clove, grated

1 lemon zest

¼ cup fresh mint, chopped

3 tablespoons green olives, chopped

1 tablespoon oregano juice

¼ cup olive oil

Pepper

Salt

How to make it:

Fill and preheat sous water oven to 1350 F/ 570 C.

Season lamb with pepper and salt

Place lamb into the zip-lock bag with 2 tablespoons butter and rosemary.

Remove all air from the bag before sealing.

Place the bag into the hot water bath and cook for 2 hours.

Meanwhile, add all salsa ingredients to the bowl well. Set aside.

Remove lamb from the bag

And pat dry with paper towels.

Add remaining butter to the pan and sear lamb for 1 minute on each side.

Place lamb on serving dish and top with salsa.

Serve and enjoy.

Tender and Juice Sous Vide Kabobs:

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 8 hours

Macros per serving:

Calories: 417

Protein: 67.7 grams

Fat: 19.8 grams

Carbohydrates: 3.7 grams

What you’ll need:

2 lbs. of lamb leg, cut into 1-inch dices

2 tablespoons of fresh lemon juice

1 tablespoon of fresh ginger, minced

1 tablespoon of garlic, minced

1 small yellow onion, minced

1 tablespoon of tikka masala

½ teaspoon of salt

¼ teaspoon of black pepper

How to make it:

Get a large mixing bowl; whisk in it the lemon juice with ginger, garlic, onion, tikka masala, a pinch of salt and pepper.

Add the lamb dices and mix them well to coat.

Cover the bowl with a plastic wrap and place it in the fridge for overnight.

Fill a medium pot of water. Attach to it an immersion circulator then heat it to 1360 F/ 580 C.

Drain the lamb dices from the marinade and place them in a zip-lock bag.

Place the bag gently in hot water and cook them for 8 hours.

Once the time is up, remove the bag gently from the water.

Pat the lamb dices dry gently with some paper towels and thread them onto skewers.

Preheat the grill and grease it with some olive oil.

Cook the lamb skewers on each side for 1 minute then serve them right away and enjoy.

Thyme Rosemary Lamb:

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 840

Protein: 26 grams

Fat: 48 grams

Carbohydrates: 4 grams

What you’ll need:

1 lb. drenched rack of baby lamb

1 oz. roasted garlic oil

1 tablespoon fresh rosemary, minced

1 tablespoon thyme, minced

1 tablespoon ground black pepper

1 tablespoon kosher salt

How to make it:

Fill and preheat sous vide water oven to 1400 F/ 600 C.

Season lamb with rosemary, thyme, pepper, and salt.

Place lamb into the large zip-lock bag and remove all air from the bag before sealing.

Place the bag into the hot water bath and cook for 2 hours.

Remove lamb from the bag and pat dry with a paper towel.

Add garlic oil to the pan and seared lamb until lightly brown.

Cut into pieces and serve.

Pork Recipes

Sous Vide Pork Loin:

Serves: 10

Preparation Time: 30 minutes

Cooking Time: 3 hours

Macros per serving:

Calories: 200

Protein: 21.6 grams

Fat: 10.4 grams

Carbohydrates: 2.4 grams

What you’ll need:

5 lbs. center-cut pork loin, boneless

2 tablespoons table salt

1 teaspoon smoked salt

2 tablespoons sugar

½ teaspoon black pepper

1 teaspoon mustard seed

2 tablespoons butter

How to make it:

Season the pork loin with the sugar, salt, smoked salt, pepper, and mustard seed. Wrap up it with the plastic wrap and let it dry for 5 hours in the refrigerator.

Remove the pork loin from the fridge; place it to the zip-lock and vacuum seal it. Place it in the water bath for 3 hours.

Remove the pork loin from the bag and pat it dry. Melt the butter in the medium heat pan, and sear pork loin for 10 minutes.

Slice and slice!!

Pork Medallions:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 317

Protein: 52.1 grams

Fat: 10.6 grams

Carbohydrates: 0.5 grams

What you’ll need:

1 tablespoon olive oil

1 pinch salt

1 pinch black pepper

1 teaspoon ground cumin

¼ cup chopped fresh parsley

1 ¾ lb. pork tenderloin

How to make it:

Preheat the sous vide cooker to 1450 F.

Cut the pork tenderloin in medallions.

Season with salt, pepper, and cumin.

Place the second pork into sous vide bag and add parsley.

Vacuum seals the bag and submerges in water.

Cook the medallions 1 hour.

Heat olive oil in a large skillet.

Remove the medallions from the cooker.

Sear on both sides.

Serve warm.

Rosemary Pork:

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 1 hour 30 min

Macros per serving:

Calories: 236

Protein: 15 grams

Fat: 14 grams

Carbohydrates: 9 grams

What you’ll need:

2 pork rib chops

Salt and pepper to taste

1 teaspoon olive oil

2 rosemary sprigs

How to make it:

In a small bowl, mix salt and pepper to taste.

Rub the pork chops and leave them overnight to marinate.

In the morning, carefully rub the marinated chops with olive oil, put them into the vacuum bag and preheat your sous vide machine to 1440 F.

Add the rosemary sprigs to the bag and seal it removing the air as much as possible, put into the water bath and set the cooking time for 1 hour.

Serve the chops over plain white rice or mashed potatoes.

Pulled Pork:

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 24 hours

Macros per serving:

Calories: 471

Protein: 36 grams

Fat: 32.8 grams

Carbohydrates: 6.1 grams

What you’ll need:

2 lb. pork shoulder, trimmed

1 tablespoon ketchup

4 teaspoons Dijon mustard

2 tablespoons maple syrup

2 tablespoons soy sauce

How to make it:

Preheat your sous vide cooker to 1580 F.

In a bowl, combine ketchup, mustard, maple syrup, and soy sauce. Place the pork with prepared sauce into sous vide bag.

Vacuum seal the bag and submerge in water. Cook the pork 24 hours.

Open the bag and remove pork. Strain cooking juices into a saucepan. Torch the pork to create a crust.

Simmer the cooking juices in a saucepan until thickened.

Pull pork before serving. Serve with the thickened sauce.

Tender Pork Chops:

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 2 hours

Macros per serving:

Calories: 378

Protein: 18 grams

Fat: 32 grams

Carbohydrates: 2 grams

What you’ll need:

2 pork chops

1 tablespoon canola oil

1 tablespoon butter

4 garlic cloves

Rosemary

Thyme

Pepper

Salt

How to make it:

Preheat water oven 1400 F/600 C.

Season the pork with pepper and salt. Place pork chops the zip-lock bag.

Remove all the air from the bag before protection. Place bag into the hot water bath and cook for 2 hours.

Remove pork from bag

And pat dry with paper towels.

Heat oil and butter in a pan over high heat with rosemary, thyme, and garlic.

Place pork chops in a pan-sear until lightly brown, about 1 minute on each side.

Serve and enjoy.

Sous Vide Pork Stew:

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 332

Protein: 43.4 grams

Fat: 8 grams

Carbohydrates: 20.5 grams

What you’ll need:

2 lbs. pork 1-inch cubes

¼ teaspoon ground pepper

1 teaspoon salt

2 cloves garlic, crushed

1 onion

1 tablespoon of corn oil

1 tablespoon soy sauce

2 tablespoons tomato sauce

1 cup broth

2 carrot, medium

2 potatoes, medium

7 green beans, cut into 1 ½ -inch lengths

How to make it:

Season the pork cubes with ground pepper and salt.

Place the pork in the zip-lock bag and vacuum seal it. Place it in the water bath for 1 hour.

Remove the pork cubes from the bag and pat it dry.

In the medium-high heat, pan sautés the garlic and onion in oil.

Stir-fry the pork cubes for 3 minutes.

Add soy sauce and tomato sauce.

Add broth and mix until tender.

Add the salt to taste. Adjust the seasoning.

Carnitas Tacos:

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 16 hours

Macros per serving:

Calories: 623

Protein: 57.43 grams

Fat: 40.28 grams

Carbohydrates: 3.9 grams

What you’ll need:

2-pound pork shoulder

1 teaspoon salt

1 teaspoon pepper

1 onion, chopped

3 cloves garlic

½ teaspoon ground cumin

2 bay leaves

Corn tortillas for serving

Fresh cilantro for serving

Lime of serving

How to make it:

Preheat the water bath to 1850 F.

Rub pork with salt, pepper, and cumin. Seal into the bag with onion, garlic, and bay leaves. Place into the water bath and cook 16 hours.

When pork is cooked, remove from bag and shred with two forks or your hands. To serve, place a small amount of pork in a tortilla and top with cilantro and a squeeze of lime.

Pork Tenderloin with Shallots, Garlic and Herbs:

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 3 hours 10 minutes

Macros per serving:

Calories: 236

Protein: 15 grams

Fat: 14 grams

Carbohydrates: 9 grams

What you’ll need:

1 pound pork tenderloin

5-6 rosemary sprigs

2 garlic cloves, coarsely chopped

2 shallots

1 tablespoon olive oil

Salt and pepper to taste

How to make it:

Preheat the water bath to 1500 F.

Rub the pork with salt and pepper and put it into the vacuum bag.

Add a half of rosemary sprigs, 1 garlic clove, and 1 shallot to the bag.

Seal the bag and cook in the preheated water bath for 3 hours.

When the time is up, carefully remove the pork from the bag and sear it on both sides over the high heat in 1 tablespoon olive oil until light brown.

Quickly add the remaining 1 garlic clove, 1 shallot, 3 rosemary sprigs, and sear for 10 more seconds on each side.

Slice the pork and serve with mashed potatoes.

Pork Knuckles:

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 24 hours

Macros per serving:

Calories: 358

Protein: 24.9 grams

Fat: 8.6 grams

Carbohydrates: 45.2 grams

What you’ll need:

2.10oz. pork knuckles

Salt and pepper, to taste

4 cloves garlic, chopped

½ cup mustard

½ cup raw apple cider vinegar

2 ¾ cups apple juice

½ cup brown sugar

4 sprigs thyme

1 bay leaf

How to make it:

Preheat sous vide cooker to 1580 F. generously season pork knuckles with salt and pepper. Heat some oil in a large skillet. Sear pork 2 minutes per side.

Remove from the skillet. Toss the remaining ingredients into a skillet, and cook until reduced by half. Place aside to cool.

Place the pork knuckles in sous vide bag along with the prepared sauce. Vacuum seal the bag. Submerge bag in a water bath. Cook 24 hours.

Remove shanks from the bag and place aside. Strain cooking juices into a saucepan.

Simmer over medium heat until thickened. Pour the sauce over shanks and serve.

Pork Tenderloin:

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 2 hours 10 minutes

Macros per serving:

Calories: 440

Protein: 59.6 grams

Fat: 20.7 grams

Carbohydrates: 1 gram

What you’ll need:

16 oz. pork tenderloin

1 tablespoon olive oil

1 tablespoon butter

2 small shallots, sliced

2 garlic cloves

8 sprigs fresh herbs

Black pepper

Kosher salt

How to make it:

Preheat a water oven to 1500 F/ 660 C.

Season the pork with salt and pepper.

Place the pork into a zip-lock bag. Remove all the air from the bag before protection.

Place the bag into the hot water bath and cook for 2 hours.

Remove pork from zip-lock bag and pat dry with a paper towel.

Heat oil in an exceedingly pan over medium heat. Add pork and cook for 2 minutes until lightly browned.

Add butter with fresh thyme, shallots, and garlic. Cook for 1 minute.

Serve and enjoy.

Spare Ribs in Barbecue sauce:

Serves: 3

Preparation Time: 30 minutes

Cooking Time: 12 hours

Macros per serving:

Calories: 456

Protein: 23.5 grams

Fat: 31.6 grams

Carbohydrates: 19.7 grams

What you’ll need:

1 lb. spare pork ribs

1 tablespoon brown sugar

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon salt

1 teaspoon mustard powder

½ teaspoon black pepper

1 teaspoon liquid smoke

1/3 cup barbecue sauce

How to make it:

Add all the dry ingredients in a bowl; then mix it well. Rub it in the lamb both sides.

Transfer the pork spare ribs with smoking liquid to the zip-lock and vacuum seal it. Place it in the water bath for 12 hours.

Remove the ribs from the water bath then place it in ice bowl for 15 minutes.

Remove the ribs from the bag and pat it dry. Season again it again with spices

Apply the barbecue sauce to the ribs and place it in the oven for 15 minutes at 3000 F/1490 C.

After 15 minutes, remove the ribs and apply the barbecue sauce again. Repeat the process until it became golden brown.

Remove from the oven then serve.

Barbecue Ribs:

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 12 hours

Macros per serving:

Calories: 579

Protein: 72.06 grams

Fat: 19.91 grams

Carbohydrates: 23.99 grams

What you’ll need:

1 rack pork ribs

1 tablespoon salt

1 teaspoon pepper

2 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons paprika

½ cup barbecue sauce, plus extra for serving

How to make it:

Preheat the water bath to 1650 F.

Combine salt, pepper, sugar, garlic powder, onion powder, and paprika. Rub all over ribs. Seal ribs into bag and place in a water bath. Cook 12 hours.

When ribs are cooked, place on a baking sheet lined with aluminum foil. Spread barbecue sauce over ribs. Place under broiler until sauce bubbles. Serve with additional sauce.

BBQ Pork:

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 3 hours 10 minutes

Macros per serving:

Calories: 236

Protein: 15 grams

Fat: 14 grams

Carbohydrates: 9 grams

What you’ll need:

1 pound pork tenderloin

2 garlic cloves, coarsely chopped

2 tablespoons garlic powder

2 tablespoons ground paprika

Salt and pepper to taste

1 tablespoon dried oregano

½ teaspoon liquid smoke

¼ cup BBQ sauce

How to make it:

Preheat the water bath to 1500 F.

Mix salt, pepper, garlic powder, paprika and oregano in a bowl.

Rub the pork with the spice mixture and put it into the vacuum bag.

Add 1 garlic clove to the bag.

Seal the bag and cook in the preheated water bath for 3 hours.

When the time is up, carefully remove the pork from the bag and sear it on both sides over the high heat in 1 tablespoon olive oil until light brown.

Slice the pork and serve with the BBQ sauce.

Pork Osso Bucco:

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 24 hours

Macros per serving:

Calories: 683

Protein: 102.2 grams

Fat: 20.71 grams

Carbohydrates: 18.25 grams

What you’ll need:

2 pork shanks

1 tablespoon olive oil

½ sweet onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

½ cup white wine

7 oz. whole tomatoes, crushed

2 bay leaves

2 sprigs rosemary

2 sprigs thyme

Crusty bread for serving

How to make it:

Preheat the water bath to 1750 F. meanwhile, prepared the sauce.

Heat 1 tablespoon olive oil in a saucepan. Add onions, carrots, and celery and cook till onion is semitransparent.

Add garlic and stir. Pour in wine and tomatoes and cook until the alcohol smell has evaporated.

Remove from heat.

Season the shanks with salt and pepper. Place each shank into a separate bag and. Divide the herbs between the bags.

Seal and place into the water bath. Cook for 24 hours.

Simple Sliced Pork Belly:

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 24 hours

Macros per serving:

Calories: 683

Protein: 102.2 grams

Fat: 20.71 grams

Carbohydrates: 18.25 grams

What you’ll need:

2 pork shanks

1 tablespoon olive oil

½ sweet onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

½ cup white wine

7 oz. whole tomatoes, crushed

2 bay leaves

2 sprigs rosemary

2 sprigs thyme

Crusty bread for serving

How to make it:

Preheat the water bath to 1750 F. meanwhile, prepared the sauce.

Heat 1 tablespoon olive oil in a saucepan. Add onions, carrots, and celery and cook till onion is semitransparent.

Add garlic and stir. Pour in wine and tomatoes and cook until the alcohol smell has evaporated.

Remove from heat.

Season the shanks with salt and pepper. Place each shank into a separate bag and. Divide the herbs between the bags.

Seal and place into the water bath. Cook for 24 hours.

Fish & Seafood Recipes

Sous vide Fish Cardillo:

Serves: 6

Preparation Time: 15-20 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 311

Protein: 38 grams

Fat: 14.2 grams

Carbohydrates: 8.4 grams

What you’ll need:

6 pieces Salmon, medium

1 teaspoon salt

4 teaspoons corn oil

¼ cup flour

1 onion, diced

3 tomatoes, diced

½ cup of water

½ cup egg whites

½ teaspoon pepper

How to make it:

Clean the fish very well. Remove the scales and grill and wash thoroughly. Drain and set aside.

Season salmon with salt and place it in the bag. Vacuum seal the bag. Place it in the water bath for 30 minutes.

Remove the fish from the bag and set aside.

Heat cooking oil for frying. Roll the fish in the flour.

Fry the fish until golden brown, set aside.

Sauté onion and tomatoes, add ½ cup of water.

Add fish and beaten egg whites; let it simmer. Then season with pepper.

Serve and enjoy.

Poached Halibut:

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 575

Protein: 30.2 grams

Fat: 47.5 grams

Carbohydrates: 33.8 grams

What you’ll need:

2 5oz. halibut fillets

1/3 cup sea salt

1/3 cup sugar

¼ cup VIN janue

Sauce:

½ cup VIN janue

¾ cup chicken stock

1 cup unsalted butter

2 teaspoons chopped chives

Salt, to taste

How to make it:

Preheat sous vide cooker to 1320 F.

Sprinkle the fish fillets with salt and sugar. Place aside minutes.

Place the halibut fillets into separate sous vide bags. Add VIN jaune.

Vacuum seal the bags and submerge in water.

Cook the fish 30 minutes.

Make the sauce; simmer VIN and chicken stock in a saucepan until reduced by half.

Add the butter and whisk until sauce-like consistency. Season the taste.

Remove the fish from the bags and arrange on a plate.

Drizzle with sauce and sprinkle with chives

Serve.

Salmon Gravlox:

Serves: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 260

Protein: 35 grams

Fat: 11 grams

Carbohydrates: 7 grams

What you’ll need:

8 salmon fillets

4 tablespoons sugar

4 tablespoons salt

How to make it:

Preheat your cooking machine to 1040 F.

In a small bowl, mix the sugar with salt.

Season the salmon with the mixture and set aside for half an hour.

Rinse the salmon fillets and place them into the vacuum bag.

Seal it, setting the timer for 1 hour.

Serve immediately with toasted bread and cream cheese.

Sous Vide Lobster:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 412

Protein: 22.1 grams

Fat: 35.5 grams

Carbohydrates: 2 grams

What you’ll need:

1 lb. lobster tail, cleaned

¾ cup butter, cubed

2 sprigs tarragon

1 lime, cut into wedges

Salt, to taste

How to make it:

Preheat sous vide cooker to 1340 F.

In sous vide bag, combine lobster tail, cubed butter, tarragon, and salt.

Vacuum seal the bag. Submerge the bag in a water bath and cook 1 hour.

Remove the bag from the water bath. Open carefully and transfer the lobster onto a plate. Drizzle the lobster tail with cooking/butter sauce.

Serve with lime wedges.

Easy Pecan Salmon:

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Macros per serving:

Calories: 532

Protein: 34 grams

Fat: 12 grams

Carbohydrates: 56 grams

What you’ll need:

2 large salmon fillets

¼ cup pecans cut into pieces

¼ cup of orange juice

¼ cup bourbon

½ cup maple syrup

Pepper

Salt

How to make it:

Fill and preheat sous vide water oven to 1250 F/ 510 C.

Place salmon fillets into the large zip-lock bag and remove all air from the bag before sealing.

Place the bag in a hot water bath and cook for 30 minutes.

Meanwhile, for sauce add all remaining ingredients into the saucepan and heat over medium heat and cook until the sauce thickened.

Once salmon is done then remove from water bath and place on serving the dish.

Top with pecan sauce and serve.

Sous Vide Szechuan Shrimps:

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 70

Protein: 9.4 grams

Fat: 2.3 grams

Carbohydrates: 3.7 grams

What you’ll need:

12 oz. medium shrimp-peeled deveined, and butterflied

½ teaspoon red pepper flakes

2 teaspoons of cornstarch

¼ teaspoon ginger powder

2 tablespoons of ketchup

4 tablespoons of water

1 tablespoon light soy sauce

1 teaspoon honey or agave

1 tablespoon peanut oil

4 cloves garlic, chopped

¼ cup chopped green onions

How to make it:

Place the shrimps in the bag, Seal it in vacuum and place in the water bath for 30 minutes.

Remove the bag from the water bath and place it in the bowl of ice and let it cool.

Add the red pepper flakes, cornstarch, and ground ginger and stir well.

Prepare the sauce by mixing ketchup, water, light soy sauce, and honey or agave together.

In a large work, heat oil and sauté the garlic and green onions until fragrant. Add the shrimps and cook until they are almost cooked and immediately stir in the sauce mixture.

Wait until the shrimps are fully cooked, and the sauce has thickened before turning off the heat. Serve with cooked brown rice.

Sole Meuniere:

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 443

Protein: 41.16 grams

Fat: 29.49 grams

Carbohydrates: 3.08 grams

What you’ll need:

4 sole fillets

1 teaspoon salt

1 teaspoon pepper

¼ cup butter

Juice of 1 lemon

¼ cup fresh parsley, chopped

How to make it:

Preheat the water bath to 1400 F.

Season fish with salt and pepper. Seal into the bag and place in a water bath. Cook 30 minutes.

While fish is cooking, prepare the sauce. Melt butter over low heat and cook until golden brown, being careful not to brown.

Remove from the heat

And stir in lemon juice.

Remove fish to the plate and pour the sauce over. Top with parsley.

Cod in Hollandaise Sauce:

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Macros per serving:

Calories: 544

Protein: 30 grams

Fat: 26 grams

Carbohydrates: 40 grams

What you’ll need:

2 medium cod fillets

2 tablespoons olive oil

Salt and pepper to taste

Sous vide hollandaise sauce

How to make it:

Preheat the water bath to 1350 F.

Rub the cod fillets with salt and pepper and put the fish and olive oil into the vacuum bag.

Seal the bag and set the timer for 20 minutes.

Serve with the sous vide hollandaise sauce.

Whole Red Snapper:

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 800

Protein: 140.29 grams

Fat: 20.77 grams

Carbohydrates: 4.58 grams

What you’ll need:

1 small red snapper, cleaned and gutted

1 teaspoon salt

1 teaspoon pepper

4 garlic cloves, crushed

2 sprigs rosemary

1 lemon, cut into wedges

2 tablespoons butter, cut into cubes

How to make it:

Preheat the water bath to 1400 F. Season the fish everywhere with salt and pepper.

Stuff the center of the fish with garlic, rosemary, half the lemon, and butter. Seal into a bag and place in the water bath.

Cook 60 minutes. Serve with remaining lemon wedges.

Tuna:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Macros per serving:

Calories: 265

Protein: 22 grams

Fat: 18 grams

Carbohydrates: 4.7 grams

What you’ll need:

2 tuna steaks

2 teaspoons vegetable oil

½ cup sesame seeds

2 tablespoons olive oil

Black pepper

Salt

How to make it:

Fill and preheat sous vide water oven to 1150 F/ 460 C.

Season tuna with pepper and salt.

Add tuna oil into the zip-lock bag and remove all air before bag sealing.

Place the bag into the hot water bath and cook for 30 minutes.

Heat vegetable oil into the pan over medium heat.

Place sesame seeds in a dish and coat tuna with sesame seeds.

Place tuna in a pan and cook for 45 seconds from each side.

Serve and enjoy.

Sous Vide Shrimp Cocktail:

Serves: 9

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 38

Protein: 8.2 grams

Fat: 0.1 grams

Carbohydrates: 1.2 grams

What you’ll need:

1 lb. shrimp peeled, deveined, and with tails let on.

Cocktail sauce

How to make it:

Place the shrimp in the bag. Sealed in vacuum bag place in the water bath for 30 minutes.

Remove the bag from the water bath and place it in the bowl of ice and let it cool.

Place it in the refrigerator at least 1 hour before serving.

Shrimp Scampi:

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Macros per serving:

Calories: 461

Protein: 46.57 grams

Fat: 24.35 grams

Carbohydrates: 5.26 grams

What you’ll need:

1 pound shrimp, shelled

¼ cup butter

3 cloves garlic, minced

½ cup white wine

¼ cup fresh parsley, chopped

Juice of half a lemon

½ teaspoon salt

1 teaspoon pepper

Cooked pasta for serving

How to make it:

Preheat the water bath to 1400 F. seal shrimp into the bag. Place in the water bath and cook 30 minutes.

Meanwhile, prepare the sauce. Melt butter in the pan. Add garlic and cook 30 seconds. Add white wine and lemon juice and cook until reduced by half. When shrimp is cooked, add to pan along with cooking juices. Stir in parsley. Season with salt and pepper.

Serve on top of cooked pasta.

Spicy Cobbler:

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 544

Protein: 30 grams

Fat: 26 grams

Carbohydrates: 40 grams

What you’ll need:

2 medium cobbler fillets

2 tablespoons unsalted butter, softened

2 garlic cloves, minced

1 teaspoon red chili paste

1 tablespoon fresh lemon juice

A pinch of salt

How to make it:

In a small bowl, combine the softened butter with garlic, chili paste, salt, and lemon juice.

Rub the cobbler fillets with the butter mixture and set aside.

In the meantime, preheat the water bath to 1450 F.

Seal the bag and set the timer for 30 minutes.

Swordfish Piccata:

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Macros per serving:

Calories: 623

Protein: 39.94 grams

Fat: 49.92 grams

Carbohydrates: 3.48 grams

What you’ll need:

2 swordfish steaks

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

¼ cup butter

2 cloves garlic, minced

2 tablespoons lemon juice

2 tablespoons capers, with juice

2 tablespoons fresh basil, chopped

How to make it:

Set the sous to vide machine to preheat to 1400 F.

Season swordfish to taste, then seal into a vacuum pack bag. Place in the water bath and cook 30 minutes.

Meanwhile, prepare the sauce. Melt butter with olive oil.

Add garlic and cook 30 seconds. Stir in lemon juice and capers with juice, and then add basil.

When swordfish is cooked, transfer to plate. Serve topped with sauce.

Mahi Mahi with Bean Puree:

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Macros per serving:

Calories: 662

Protein: 42.9 grams

Fat: 15.5 grams

Carbohydrates: 68.5 grams

What you’ll need:

2 mahi-mahi fillets

1 cup white wine

¼ cup onion, chopped

¼ cup squid ink

1 cup black beans, cooked

2 tablespoons olive oil

Salt

How to make it:

Fill and preheat sous water oven to 1350 F/ 570 C.

Season mahi-mahi fillets with salt and set aside for 5 minutes.

Add fish fillets and olive oil into the zip-lock bag and remove all air from the bag before sealing.

Place the bag into the hot water bath and cook for 20 minutes.

Meanwhile, sauté onion and black bean in a pan over medium heat.

Pour in squid ink white wine and simmer until reduced.

Add black bean mixture to the blender and puree until smooth.

Serve cooked mahi-mahi fish fillets on top of bean puree.

Vegetarian Recipes

Mixed Vegetables Salad with Croutons:

Serves: 5

Preparation Time: 15 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 151

Protein: 4.7 grams

Fat: 13.4 grams

Carbohydrates: 2.8 grams

What you’ll need:

½ loaf rustic sourdough bread

¼ teaspoon paprika

2 oz. manchego, finely grated

7 tablespoons olive oil, extra virgin

5 cups frozen vegetables (a mix of carrots, garden peas, broccoli, and cauliflower florets, sweet pepper strips)

1 ½ tablespoon sherry vinegar

½ teaspoon kosher salt

1 teaspoon black pepper, freshly ground

1 teaspoon Dijon mustard

¾ cup green olives pitted and halved

How to make it:

Cut the bread into bite-sized cubes and set aside; then preheat your oven to 4000 F. In a mixing bowl, combine paprika, manchego and 6 tablespoons of olive oil. Add the bread cubes and toss them until they are evenly coated with the flavored oil.

Arrange the bread on a baking sheet and bake for about 8 minutes until golden brown and let the bread cool.

Place mixed frozen vegetables into the bag and vacuum seal it. Place the bag in the water bath for 1 hour.

Remove the bag from the water bath. Remove the vegetables from the bag.

In a separate bowl, combine the vinegar, salt, pepper, mustard and the remaining 1 tablespoon olive oil. Add this mixture to a large bowl containing the greens until they are lightly coated with the vinaigrette. Add green olives and the croutons and toss well.

Colorful Veggies with Tomatoes Sorbet:

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Macros per serving:

Calories: 229

Protein: 5.3 grams

Fat: 11 grams

Carbohydrates: 30.8 grams

What you’ll need:

8 carrots, halved

12 spears green asparagus

1 cup fresh peas

3 tablespoons olive oil

Salt and pepper, to taste

Sorbet:

¼ cup of water

2 tablespoons sugar

4 ripe tomatoes, peeled

2 tablespoons fresh lemon juice

1 tablespoon tomato paste

Salt and black pepper, to taste

How to make it:

Make the sorbet; in a food blender, blend the tomatoes until pureed.

Bring water, sugar, and basil to a boil in a saucepan. Remove from heat and allow to cool. Pour in the tomatoes and add tomato paste. Stir to combine. Season to taste with salt and pepper.

Place the sorbet into a freezer. Freeze 2-4 hours or until firm.

Make the vegetables; peel and trim asparagus.

Place the asparagus in one sous vide bag and add 1 tablespoon olive oil.

In a separate bag, place carrots and peas. Drizzle with olive oil. Vacuum seal both bags.

Set the sous to vide to 1900 F.

Cook the carrots and peas 12 minutes in heated water. After the carrots have been cooked 8 minutes, add asparagus.

Remove the bags from sous vide. Unpack the bags and arrange veggies onto a serving plate. Season to taste.

Serve veggies with a scoop of tomato sorbet.

Butter Potatoes:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 160

Protein: 4 grams

Fat: 9 grams

Carbohydrates: 22 grams

What you’ll need:

1 pounds potatoes, peeled

4 teaspoons unsalted butter

1 teaspoon olive oil

4 tablespoons chopped parsley

Salt and pepper to taste

How to make it:

Preheat your sous vide machine to 1900 F.

Put the potatoes into the vacuum bag, add butter and olive oil. Season with salt and pepper.

Seal the bag, put it into the water bath and set the timer for 1 hour.

Serve immediately with chopped parsley.

Pumpkin Puree:

Serves: 3

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Macros per serving:

Calories: 30

Protein: 1.2 grams

Fat: 0.12 grams

Carbohydrates: 7.5 grams

What you’ll need:

1 pumpkin, peeled and chopped

2 parsnips, peeled and chopped

1 large sweet potato, peeled and chopped

2 tablespoons butter

½ teaspoon sage

¼ teaspoon salt

¼ teaspoon pepper

How to make it:

Preheat oven to 1850 F. combine vegetables, butter, sage, salt, and pepper in a bag.

Seal and place in the water bath. Cook 3 hours. Pour contents of bag into a pan. Reduce liquid to syrup.

Pour the vegetables into a bowl and mash thoroughly.

Season to taste with additional salt, pepper, and butter if desired.

Spicy Eggplant:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Macros per serving:

Calories: 170

Protein: 1.9 grams

Fat: 14.6 grams

Carbohydrates: 8.4 grams

What you’ll need:

4 Thai eggplants cut into wedges

1 tablespoon sesame seeds

1 tablespoon brown sugar

2 tablespoons soy sauce

2 tablespoons doenjang paste

¼ cup peanut oil

How to make it:

Fill and preheat sous vide water oven to 1850 F/ 850 C.

In a bowl, whisk together doenjang paste, sugar, soy sauce, and peanut oil.

Add eggplants to the bowl and toss well.

Transfer eggplant mixture into the zip-lock bag and remove all the air from the bag before sealing.

Place the bag into the hot water bath and cook for 45 minutes.

Drain eggplants from liquid and sear in a hot pan.

Garnish with sesame seeds and serve.

Lemon Asparagus with Parmesan:

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Macros per serving:

Calories: 128

Protein: 6.4 grams

Fat: 10.2 grams

Carbohydrates: 6 grams

What you’ll need:

1 cup asparagus, ends cut off

1 lemon

1 tablespoon olive oil for drizzling

1 oz. parmesan cheese for grating

½ teaspoon salt

¼ teaspoon black pepper

How to make it:

Zest the outside of the lemon then cut the lemon in half. Place the asparagus into the bag and vacuum seal it. Place it in the water bath for 20 minutes.

Remove the bag from the water bath. Remove the asparagus from the bag and place on the plates.

Top with some of the lemon zest and fresh ground pepper. Drizzle with olive oil and squeeze some lemon juice on top.

Finally, grate some parmesan cheese on the top using a grater and serve.

Okra with Chili Yogurt:

Serves: 6

Preparation Time: 15 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 186

Protein: 7.2 grams

Fat: 10.5 grams

Carbohydrates: 16.5 grams

What you’ll need:

2.5 lb. fresh okra

4 tablespoons olive oil

1 ½ tablespoon lime zest

2 cloves garlic, crushed

Salt and white pepper, to taste

Yogurt:

1 cup Greek yogurt

2 teaspoons chili powder

¼ cup chopped cilantro

How to make it:

Preheat your sous vide to 1780 F.

Divide the fresh okra among two cooking bags

Drizzle the okra with 2 ½ tablespoons olive oil (divided per bag), lime zest, and season to taste. Add one clove garlic per pouch.

Vacuum seal the bags and submerge in water.

Cook the okra 1 hour. Remove from a water bath and drain the accumulated liquid in a bowl. Place the okra in a separate bowl.

In a medium bowl, combine bowl, combine Greek yogurt, chili powder, cilantro, and accumulated okra water. Stir to combine.

Heat remaining oil in an exceedingly pan over medium-high heat.

Fry okra in the heated oil for 2 minutes.

Serve warm, with chili yogurt.

Garlic Brussels sprouts:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 1 hour

Macros per serving:

Calories: 43

Protein: 2 grams

Fat: 2.2 grams

Carbohydrates: 5.5 grams

What you’ll need:

1 pound fresh Brussels sprouts

2 garlic cloves, minced

1 tablespoon olive oil

Salt and pepper to taste

How to make it:

Preheat your sous vide machine to 1800 F.

Put the sprouts into the vacuum bag, add the olive oil, garlic salt, and pepper to taste.

Seal the bag, put it into the water bath and set the timer for 1 hour.

When the time is up, serve with any preferred sauce.

Warm Assorted Broccoli Salad:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Macros per serving:

Calories: 93

Protein: 3.4 grams

Fat: 5.6 grams

Carbohydrates: 9.2 grams

What you’ll need:

3 heads broccoli, washed, chopped into florets

3 heads cauliflower, washed, chopped into florets

½ cup extra virgin olive oil, divided

20 cherry tomatoes, quartered

6 anchovy fillets, rinsed, cut into pieces

Salt to taste

Pepper powder to taste

How to make it:

Fill and preheat the sous vide water bath to 1830 F. according to the operating instructions.

Place the cauliflower and broccoli in a bowl. Sprinkle half the olive oil, salt, and pepper. Toss well.

Transfer into a Zip-lock bag and vacuum-seal it.

Submerge the bag in the water bath and cook for 45 minutes.

Meanwhile, place the tomatoes in a bowl. Add olives and anchovies and set aside.

When the vegetables are cooked, discard any liquid remaining in the pouch and transfer the vegetables into the bowl of anchovies.

Sprinkle the remaining olive oil. Add some salt and pepper. Toss well and serve.

Creamy Cauliflower Puree:

Serves: 6

Preparation Time: 10vminutes

Cooking Time: 45 minutes

Macros per serving:

Calories: 91

Protein: 2.1 grams

Fat: 7.4 grams

Carbohydrates: 5.4 grams

What you’ll need:

1 medium cauliflower head, cut into florets

2 oz. heavy cream

2 tablespoons butter

Pepper

Salt

How to make it:

Fill and preheat sous vide water oven to 1800 F/ 820 C.

Add all ingredients to the zip-lock bag and remove all the air from the bag before sealing.

Place the bag into the hot water bath and cook for 45 minutes.

Transfer bag contents to the bowl and using blender puree until smooth.

Serve warm and enjoy.

Sautéed Broccoli Rabe with Garlic and Nuts:

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Macros per serving:

Calories: 235

Protein: 3.4 grams

Fat: 23.2 grams

Carbohydrates: 5.5 grams

What you’ll need:

1 cup broccoli rabe, cleaned and chopped

2 tablespoons olive oil

4 cloves garlic, diced

½ teaspoon hot pepper flakes

½ teaspoon salt

¼ teaspoon black pepper

1 oz. pine nut

How to make it:

Place the broccoli rabe into the bag and vacuum seal it. Place it in the water bath for 20 minutes.

Remove the bag from the water bath. Remove the broccoli rabe from the bag.

Heat a pan over medium heat.

Add the oil to the pan and warm. Add the broccoli rabe, garlic, pepper flakes and cook for a few minutes.

Add 1 tablespoon of water to the pan, lower the heat and cook until tender.

Salt and pepper to taste then serve. Top with pine nut and enjoy!

Rosemary Fava Beans:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 70 minutes

Macros per serving:

Calories: 333

Protein: 19.7 grams

Fat: 9.8 grams

Carbohydrates: 43.8 grams

What you’ll need:

1.25 lb. fava beans, cleaned

½ teaspoon salt

2 sprigs rosemary

¼ teaspoon caraway seeds

1 pinch black pepper

3 tablespoons cold butter

How to make it:

Preheat your sous vide to 1760 F.

Blanche the fava beans in simmering water 1 minute. Drain and divide between two sous vide bags.

Season the beans with salt, pepper, and caraway seeds.

Add 1 tablespoon butter per bag, and vacuum seals the bags.

Submerge the bags in water and cook 70 minutes.

Remove the veggies from the bag.

Heat remaining butter in a skillet. Toss in the beans and coat the beans with butter.

Serve warm.

Mixed Vegetables with Butter:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 3 hours 10 minutes

Macros per serving:

Calories: 219

Protein: 6 grams

Fat: 12 grams

Carbohydrates: 21 grams

What you’ll need:

2 big carrot, peeled and chopped

1 turnip, peeled and chopped

1 parsnip, peeled and chopped

1 medium onion, peeled and sliced

2 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon dried rosemary

2 tablespoons unsalted butter

salt and pepper to taste

How to make it:

Preheat your sous vide machine to 1850 F.

In a big bowl, mix well the chopped vegetables.

Divide the vegetables into equal parts and put them into vacuum bags, add the olive oil, salt, and pepper to taste.

Put it into the water bath and set the timer for 3 hours.

When the time is up, brown the cooked vegetables in a cast-iron skillet. On the high heat with 2 tablespoons unsalted butter just until golden.

Add the freshly minced garlic clove and dried rosemary, mix well with a spoon and close the skillet with a lid for a couple of minutes.

Serve as a side dish or a separate vegetarian meal.

Beet Salad:

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Macros per serving:

Calories: 77

Protein: 6.1 grams

Fat: 2.4 grams

Carbohydrates: 9.2 grams

What you’ll need:

2 large Beets, sliced, peeled

2 large Carrots, peeled, sliced

½ Onion large, peeled, sliced

¼ head Red cabbage, shredded

2 quarts Stock

½ cup Dill, chopped

3 tablespoons Red wine vinegar

Salt and pepper to taste

Sour cream, to serve

Fresh dill, to serve

How to make it:

Set you're vided machine to 1820 F. put the beets, carrots, and onions into a vacuum-seal bag and remove all the air with vacuum-sealed.

Do the same with the cabbage in a separate pouch.

Place the bags in the sous vide cooker for at least 1 hour. They can stay in for up to 2.

Remove the vegetables. Leave the cabbage to the side.

Bring the stock to the boil, adding the pureed vegetables, cabbage, dill vinegar, salt, and pepper. Let the soup simmer until you are ready to eat.

Serve the soup with a spoonful of sour cream and some fresh dill.

Curried Carrots:

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Macros per serving:

Calories: 58

Protein: 0.7 grams

Fat: 2.9 grams

Carbohydrates: 7.7 grams

What you’ll need:

5 carrots, peeled and sliced

½ teaspoon curry powder

1 tablespoon butter

Black pepper

Salt

How to make it:

Fill and preheat sous vide water oven to 1830 F/ 840 C.

Add all ingredients to the zip-lock bag and remove all the air from the bag before sealing.

Place the bag into the hot water bath and cook for 45 minutes.

Remove carrots from bag and place on serving the dish.

Serve and enjoy.

CONCLUSION:

Thank you for reading this book and having the patience to try the recipes.

I do hope that you gain as much enjoyment reading and experimenting with the meals as I have had writing these books.

If you would like to leave a comment, you can do it at the Order section->Digital order send and also buy paperback, in your Amazon account.

Stay safe and healthy!