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What are your favorite sous vide recipes?

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
I got a setup for Christmas, and have yet to put it to use...looking for good recipe suggestions.  Thanks!
LBGE & SBGE.  Central Texas.  
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    Boneless skinless chicken breast are dy-no-mite! 145* for 2 hours, seasoned however you like. Sometimes I'll sear them when I take them out, sometimes I don't.

    @JohnInCarolina chocolate pots are another must


    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • DoubleEgger
    DoubleEgger Posts: 19,173
    Carrots, chocolate pots, and reheating leftover protein is all I use mine for these days. 
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    DoubleEgger said:
    Carrots, chocolate pots, and reheating leftover protein is all I use mine for these days. 
    I really need to try carrots
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • DoubleEgger
    DoubleEgger Posts: 19,173
    ColtsFan said:
    DoubleEgger said:
    Carrots, chocolate pots, and reheating leftover protein is all I use mine for these days. 
    I really need to try carrots
    The best way to cook them IMO. Both ends of the carrot are cooked to perfection. 
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  • smbishop
    smbishop Posts: 3,061
    Egg Bites and reheating frozen leftovers....
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • U_tarded
    U_tarded Posts: 2,083
    48 hr chuck roast or short ribs (chef steps).  Carrots, soft boiled eggs. 
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  • poster
    poster Posts: 1,348
    Brisket, ribs and chuck roasts
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  • gdenby
    gdenby Posts: 6,239
    72 hour beef short ribs. 133F. Just a bit of salt, and garlic powder. Fresh garlic will be too much. Finish w. Egg sear, like a minute, or at least CI skillet on range. Save the jus from the bag, and melt some butter into it.  Coarse black pepper to finish.

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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited January 2019
    The reheat factor is great.  Tonight I reheated 1/2 a chicken and some green beans while I was finishing work.  Tasted just like last night when it came off the egg.  

    Whoever said boneless lchicken breast was on point. I won’t eat them any other way now.  I used to think my chicken breast off the egg was top notch.   Not so much any more.  

    I will SV chicken thighs to use for kabobs.  You can mix the chicken and veggies on the same skewer and not overcook the veggies waiting on the protein to get ready    

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • pgprescott
    pgprescott Posts: 14,544
    Great thread!
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  • YEMTrey
    YEMTrey Posts: 6,835
    edited January 2019
    In regards to the boneless chicken breast.  Do you vacuum seal them with rub on them and then cook?  Costco has these chicken breasts that come sealed two to a pack.  Could I sous vide them in the original packing the way they are?
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • HellrodKC
    HellrodKC Posts: 174
    YEMTrey said:
    In regards to the boneless chicken breast.  Do you vacuum seal them with rub on them and then cook?  Costco has these chicken breasts that come sealed two to a pack.  Could I sous vide them in the original packing the way they are?
    I think I know the chicken breasts you are talking about. I wouldn't risk it. But you don't need to vacuum seal either. I only use gallon freezer bags, using the water displacement method.  

    https://www.seriouseats.com/2016/08/how-to-seal-food-airtight-without-vacuum-sealer-water-displacement-method.html
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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    I like to do spares using the SV.  It is the ultimate "low and slow" cooking, so really anything that lends itself to that is kind of fun to try.  Once you get things dialed in to the way you like them, it is incredibly repeatable.

    My general advice is to look to try different combinations of time and temperature with various cuts, because the end texture can be very different, and what one person likes may not be what you like.  You have to start thinking about the SV process as like another ingredient, and one that can make a significant change depending on how you use it.  

    Also - buy this book.  Tons of great recipes in it:


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • caliking
    caliking Posts: 19,780
    YEMTrey said:
    In regards to the boneless chicken breast.  Do you vacuum seal them with rub on them and then cook?  Costco has these chicken breasts that come sealed two to a pack.  Could I sous vide them in the original packing the way they are?
    Those should be fine. Kroger sells chix breasts individually vac sealed. I buy them from time to time and SV them as they are. It’s the lazy way :) SWMBO likes them chopped up in salad for lunch. 

    Chix that isn’t prepackaged like that is of course cheaper, with the added advantage of being able to season them before SV’ing them. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    JohnInCarolina said: 

    Also - buy this book.  Tons of great recipes in it:


     
    The jerk  chicken wings recipe from that book is very good too. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited January 2019
    I've gotten to a point where I use my sous vide multiple times a week and anythime I have company.

    First off. Meal prep. We make a HUGE thanksgiving and invite a lot of people. Some years, we have a huge turn out and the leftovers are manageable. This year only about 10 came and I had trays of leftovers. We broke down the leftovers into 2-4 people serving sizes, vac sealed and froze them. Now, I can throw 2 steaks, some creamed corn and green bean casserole all in the SV at 131 and when ever we are all ready to eat.

    It makes week night meals so much easier as well!!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • gte1
    gte1 Posts: 379
    I just got one also, I agree with the chicken breast comments.  I did bone in thick cut pork chops and had 3 of them.  I cooked for 1, 1.5, and 2 hours respectively at 139 to experiment.  They were all excellent but for some reason nearly raw at the bone.  

    George
    George
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