Category:Sous vide recipes
From Cookipedia
In this category, you will find recipes for sous vide cooking, in particular for those which are suitable for use in the domestic kitchen, such as the Sous Vide Supreme. Here, you will also find temperatures and cooking times for various ingredients and various hints and tips to ensure success when using your water bath.
Food | Thickness | Cooking temperature | Cooking time (min) | Cooking time (max) |
---|---|---|---|---|
Beef, brisket (medium rare) | 25mm | 56.5°C | 8-10 hours | 24-30 hours |
Beef, brisket (medium) | 25mm | 60°C | 8-10 hours | 24-30 hours |
Beef, brisket (medium well) | 25mm | 65.5°C | 8-10 hours | 24-30 hours |
Beef, brisket (well done) | 25mm | 71°C | 8-10 hours | 24-30 hours |
Beef, roasting cuts (medium rare) | 70mm | 56.5°C | 10 hours | 24-28 hours |
Beef, roasting cuts (medium) | 70mm | 60°C | 10 hours | 24-28 hours |
Beef, roasting cuts (medium well) | 70mm | 65.5°C | 10 hours | 24-28 hours |
Beef, roasting cuts (well done) | 70mm | 71°C | 10 hours | 24-28 hours |
Beef, spare ribs | 50mm | 80°C | 8-10 hours | 24-30 hours |
Beef, tender cuts (rare) | 25mm | 49°C | 1 hour | 4 hours |
Beef, tender cuts (rare) | 50mm | 49°C | 2 hours | 4 hours |
Beef, tender cuts (medium rare) | 25mm | 56.5°C | 1 hour | 4 hours |
Beef, tender cuts (medium rare) | 50mm | 56.5°C | 2 hours | 4 hours |
Beef, tender cuts (medium) | 25mm | 60°C | 1 hour | 4 hours |
Beef, tender cuts (medium) | 50mm | 60°C | 2 hours | 4 hours |
Beef, tender cuts (medium well) | 25mm | 65.5°C | 1 hour | 4 hours |
Beef, tender cuts (medium well) | 50mm | 65.5°C | 2 hours | 4 hours |
Beef, tender cuts (well done) | 25mm | 71°C | 1 hour | 4 hours |
Beef, tender cuts (well done) | 50mm | 71°C | 2 hours | 4 hours |
Bison (medium rare) | 25mm | 56.5°C | 8-10 hours | 12-24 hours |
Bison (medium) | 25mm | 60°C | 8-10 hours | 12-24 hours |
Bison (medium well) | 25mm | 65.5°C | 8-10 hours | 12-24 hours |
Bison (well done) | 25mm | 71°C | 8-10 hours | 12-24 hours |
Chicken, breast (bone in) | 50mm | 63.5°C | 2-5 hours | 4-6 hours |
Chicken, breast (boneless) | 25mm | 63.5°C | 1 hour | 2-4 hours |
Chicken, dark meat | - | 80°C | 1 hour | 2-4 hours |
Chicken, leg / thigh | - | 71°C | 4 hours | 6-8 hours |
Chicken, young (spatchcocked) | 70mm | 71°C | 6 hours | 8 hours |
Duck, leg | - | 82°C | 8 hours | 10 hours |
Game (rare) | 25mm | 56.5°C | 8-10 hours | 12-24 hours |
Game (medium) | 25mm | 60°C | 8-10 hours | 12-24 hours |
Game (medium well) | 25mm | 65.5°C | 8-10 hours | 12-24 hours |
Game (well done) | 25mm | 71°C | 8-10 hours | 12-24 hours |
Lamb, leg (medium rare) | 70mm | 56.5°C | 10 hours | 24-28 hours |
Lamb, leg (medium) | 70mm | 60°C | 10 hours | 24-28 hours |
Lamb, leg (medium well) | 70mm | 65.5°C | 10 hours | 24-28 hours |
Lamb, leg (well done) | 70mm | 71°C | 10 hours | 24-28 hours |
Lamb, roasting cuts (medium rare) | 70mm | 56.5°C | 10 hours | 24-28 hours |
Lamb, roasting cuts (medium) | 70mm | 60°C | 10 hours | 24-28 hours |
Lamb, roasting cuts (medium well) | 70mm | 65.5°C | 10 hours | 24-28 hours |
Lamb, roasting cuts (well done) | 70mm | 71°C | 10 hours | 24-28 hours |
Lamb, tender cuts (rare) | 25mm | 49°C | 1 hour | 4 hours |
Lamb, tender cuts (rare) | 50mm | 49°C | 2 hours | 4 hours |
Lamb, tender cuts (medium rare) | 25mm | 56.5°C | 1 hour | 4 hours |
Lamb, tender cuts (medium rare) | 50mm | 56.5°C | 2 hours | 4 hours |
Lamb, tender cuts (medium) | 25mm | 60°C | 1 hour | 4 hours |
Lamb, tender cuts (medium) | 50mm | 60°C | 2 hours | 4 hours |
Lamb, tender cuts (medium well) | 25mm | 65.5°C | 1 hour | 4 hours |
Lamb, tender cuts (medium well) | 50mm | 65.5°C | 2 hours | 4 hours |
Lamb, tender cuts (well done) | 25mm | 71°C | 1 hour | 4 hours |
Lamb, tender cuts (well done) | 50mm | 71°C | 2 hours | 4 hours |
Pork, baby back ribs | - | 74°C | 4-8 hours | 12 hours |
Pork, chops (medium rare) | 25mm | 56.5°C | 2-4 hours | 6-8 hours |
Pork, chops (medium rare) | 50mm | 56.5°C | 4-6 hours | 8-10 hours |
Pork, chops (medium) | 25mm | 60°C | 2-4 hours | 6-8 hours |
Pork, chops (medium) | 50mm | 60°C | 4-6 hours | 8-10 hours |
Pork, chops (medium well) | 25mm | 65.5°C | 2-4 hours | 6-8 hours |
Pork, chops (medium well) | 50mm | 65.5°C | 4-6 hours | 8-10 hours |
Pork, chops (well done) | 25mm | 71°C | 2-4 hours | 6-8 hours |
Pork, chops (well done) | 50mm | 71°C | 4-6 hours | 8-10 hours |
Pork, roasting cuts | 70mm | 71-80°C | 12 hours | 30 hours |
Pork, spare ribs | 70mm | 71-80°C | 12 hours | 30 hours |
Pork, tenderloin (medium rare) | 38mm | 56.5°C | 90 minutes | 6-8 hours |
Pork, tenderloin (medium) | 38mm | 60°C | 90 minutes | 6-8 hours |
Pork, tenderloin (medium well) | 38mm | 65.5°C | 90 minutes | 6-8 hours |
Pork, tenderloin (well done) | 38mm | 71°C | 90 minutes | 6-8 hours |
- Please note that grass-fed cuts of beef will take a lot longer to cook than tender cuts.
- Tender cuts of beef and lamb include tenderloin, sirloin, rib eye, T-bone and lamb chops.
- Raw meat should be cooked to at least medium rare if the cooking time exceeds 4 hours for safety reasons.
See also
Pages in category "Sous vide recipes"
The following 51 pages are in this category, out of 51 total.
B
C
P
S
- Sirloin steak with buttery potatoes (SV)
- Sous vide 'crispy' duck legs
- Sous vide Aberdeen Angus topside joint
- Sous vide bacon wrapped chicken filled with garlic and cheese
- Sous vide barbecue short ribs
- Sous vide beef prime topside joint
- Sous vide chicken liver pate
- Sous vide cod with prawns in soupe de poissons
- Sous vide Cumberland sausages in onion soup with red lentils
- Sous vide duck pizza
- Sous vide fillet steak with chicken liver pate
- Sous vide hoisin duck breasts
- Sous vide hoisin duck pizza
- Sous vide medallions of venison
- Sous vide Moroccan lamb leg
- Sous vide pork tenderloin with garlic and apple
- Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter
- Sous vide roast gammon
- Sous vide salmon cut silverside beef joint
- Sous vide spatchcock chicken with bulb fennel orange and onion
- Sous vide spicy teriyaki salmon
- Sous vide Tex-Mex pork tenderloin fillet
- Sous vide Tex-Mex turkey breast
- Sous-vid gammon steaks with plum and apple sauce
- Sous-vide chili cheese turkey crown
- Sous-vide duck breast with treacly bacon and orange
- Sous-vide fillet steak with Cambozola and mushrooms
- Sous-vide garlicy Brie mushrooms
- Sous-vide Phillycheese rib-eye steaks
- Sous-vide pork fillet
- Sous-vide rib-eye steak curry
- Sous-vide rib-eye steak with red pepper onions and sage
- Spicy chicken breasts (SV)
- Steak haché