The best results are obtained by cooking it to a precise temperature in the sous vide water bath and find fishing with a quick pan sear.

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• Chipotle Steak Tacos Recipe
• Churrasco Recipe with Chimichurri Sauce
• Easy BBQ Beef Jerky Recipe

WHY YOU’LL LOVE THIS RECIPE

When making flat iron steaks using traditional cooking methods such as grilling, pan-searing, or broiling, there is a very small window of perfect doneness.

If you miss that window, the meat will toughen and become chewy.

By using precise temperature control, sous vide cooking guarantees the result and ensures vs the steak is perfectly cooked. It also results in meat that is evenly done from edge to edge. 

WHAT IS SOUS VIDE?

I understand. Sous vide sounds ridiculously fancy and complicated. But, in reality, sous vide is simply a bath of water heated to a low temperature in order to cook steak perfectly and evenly.

HOW TO MAKE SOUS VIDE FLAT IRON STEAK

1. Marinate the steak by pouring the marinade over it and leaving it to sit for 6-8 hours.

2. Prepare the equipment: Preheat the sous vide machine to 125oF according to the manufacturer’s instructions.

3. Prepare the steak by patting it dry and sprinkling it with seasonings.

4. Sous vide: Place the steak in a food-safe bag and seal tightly to eliminate air pockets. Set the timer for 1 hour and immerse the sealed steak in the water. The sous vide is finished when the flat iron reaches 125oF.

5. Sear: Place the steak in a hot skillet with butter. Season with salt and pepper and sear on both sides until a crust forms.

INGREDIENTS

• Flat Iron Steak: This cut is considered to be the tenderest, second only to filet mignon. It is derived from the top blade, which has a lot of flavorful marbling and a uniform thickness, and is less expensive than other tender beef cuts such as rib eye or New York strip steak. This cut is similar to flank steak, skirt steak, and hanger steak in appearance and flavor.

• Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.

• Garlic Powder: For this recipe, I used garlic powder, but you can also use freshly minced garlic.

WHAT IS A FLAT IRON STEAK?

The flat iron is fashioned from the Chuck primal and is situated just above the shoulder blade.

The muscle is not a “load bearing” muscle, but rather a “support muscle” for the shoulder, similar to the rotator cuff.

Because the steak comes from the Chuck, it is relatively inexpensive, but because it only serves to support the shoulder blade, it remains a very tender cut.

This steak typically weighs between 1 and 1.5 pounds, is very well marbled, and is frequently misidentified as a flank steak.

The flat iron steak is difficult to remove from the Chuck, and there is a large piece of tough gristle in the center of the steak that must be removed.

FLAT IRON STEAK SEASONING/MARINADE

A simple seasoning of salt, pepper, and garlic powder can bring out the flat iron steak’s natural flavor.

Flat iron steak, on the other hand, is a good candidate for a marinade because it is relatively thin and the flavor can easily penetrate the meat.

SOUS VIDE FLAT IRON TEMPERATURE AND TIME

For medium-rare doneness, cook flat iron steak at 135°F (57°C). If you want a tender, juicy flat iron steak, don’t cook it past medium doneness. If you want to experiment with different temperatures, use the chart below:

Cooking time for flat iron steak is longer than for most other tender cuts, and I recommend cooking it for 2 hours.

HOW TO VACUUM SEAL THE STEAK WITHOUT A VACUUM SEALER?

If you don’t have a vacuum sealer, a regular zip-top bag will suffice.

The technique is known as water displacement: simply place the seasoned steak in a zip-top bag and seal all but one corner of the bag.

Slowly place it in a bowl of cold water, making sure that everything below the zip-line is submerged. Then seal the remainder of the bag (You can watch the video in the recipe card for a visual tutorial).

CAN A SOUS VIDE STEAK GET A GOOD CRUST?

Totally! The sous vide method gives the meat an ultra tender texture, but once done, you can sear it on the stove and still get that crispy crust we all crave in a good piece of steak.

HOW TO STORE

Leftover sous vide flat iron steak can be tightly wrapped in foil and refrigerated for up to 3 days. To reheat, place thin slices in a preheated skillet with oil or butter and broil for a minute or two.

Frequently Asked Questions

Perfect Sous Vide Flat Iron Steak Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 5 minutes
• Yield: 2 servings

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Description

Sous Vide Flat Iron Steak is a simple and foolproof recipe for cooking this inexpensive cut, which delivers intense beef flavor with a tender texture. The best results are obtained by cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear.

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Ingredients

• 1 pound flat-iron steak
• ▢1/2 teaspoon kosher salt or to taste
• ▢1/4 teaspoon black pepper or to taste
• ▢1/4 teaspoon garlic powder
• ▢1 tablespoon olive oil

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Instructions

1. Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you want to cook to a different level of doneness, refer to the temperature chart in the post above.
2. Season your flat iron steak with salt, pepper, and garlic powder to taste.
3. Fill a zip-lock bag halfway with the seasoned steak.
4. Seal the bag except for one corner and slowly lower it into the water bath. Make sure the water covers everything below the zip-line, and then push the air out. (If the water is already warm, use kitchen tongs to push the bag into the water.) Then, seal the remainder of the bag.
5. In the sous vide water bath, place the vacuum-sealed bag. Ascertain that it is completely submerged.
6. 2 hours in the oven.
7. Remove the bag from the water bath and place it in an ice bath when the timer goes off (or refrigerator). Allow it to cool for about 10 minutes.
8. Remove the steak from the bag and pat dry with paper towels. (Make sure to completely dry the surface.)
9. If necessary, season with additional salt and pepper.
10. Heat the olive oil in a cast-iron skillet or grill over medium-high heat. When the pan is hot, add the steak and sear for 1 minute per side. (If using a grill, brush the oil on the steak.)
11. Serve immediately by slicing against the grain.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 2 servings
• Calories: 462kcal
• Sugar: 1g
• Sodium: 749mg
• Fat: 31g
• Saturated Fat: 10g
• Carbohydrates: 1g
• Protein: 43g
• Cholesterol: 150mg

Keywords: Sous vide flat iron steak, flat iron steak recipe, sous vide recipe, flat iron steak sous vide

source: https://izzycooking.com/sous-vide-flat-iron-steak/

Using the sous vide method to cook the flank steak yields perfectly tender, medium rare meat every time!

That’s the beauty of sous vide cooking. You can take a tough cut of meat (like flank steak or this sous vide lamb) and cook it to melt-in-your-mouth perfection without it ever being over- or under-done.

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• What’s The Best Knife Sharpener?
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WHAT IS SOUS VIDE?

Sous vide cooking involves vacuum sealing your food and cooking it in a temperature-controlled water bath. Cooking in this manner makes it nearly impossible to overcook anything.

You can prepare food exactly the way you want it every time. Restaurants have used it for a long time, and companies are now introducing home cook versions.

WHY SOUS VIDE WORKS SO WELL FOR FLANK STEAK

Sous vide is a culinary technique that is commonly used in fine dining establishments but has recently gained popularity among home cooks as well.

The technique, which translates as “under vacuum,” entails cooking vacuum-sealed foods in a temperature-controlled water bath.

As a result, the meat is extremely tender and consistently cooked. As a result, sous vide cooking tenderizes even the toughest cuts of meat.

Grass-fed meats, which tend to be tougher, and flank steak work especially well with this technique.

The constant temperature and long cook time allow enough time for the collagen and fat in the steak to liquefy without overcooking it. As a result, every time you cook, the meat is consistently tender and flavorful.

PACKAGING

Putting ingredients in an airtight bag or container is an important part of sous vide cooking.

Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.

A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag.

Making sure the food is airtight and properly sealed keeps the bag from floating, which can lead to uneven cooking.

The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all the air out of the bag.

Both of these methods work for this recipe, so choose the one that suits you best!

FLANK STEAK TIME AND TEMPERATURE

After much trial and error, we discovered that cooking asian marinated flank steak at 54C/129F for 2 hours is the ideal combination.

Two hours of cooking time breaks down the connective tissue (collagen), resulting in extremely tender, juicy beef.

Furthermore, cooking the steak at 129F ensures that the beef is a beautiful medium rare with great texture.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

Despite the fact that this is our preferred time and temperature, we recommend that you experiment with different combinations to find your personal favorite.

Our cooking guide can always assist you in determining the ideal time and temperature.

CAN YOU SOUS VIDE FROZEN STEAK?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

The only thing you’ll have to change is the cooking time. If you’re cooking frozen flank steak sous vide, we recommend adding an hour to the cook time, for a total of three hours.

HOW TO MAKE PEPPERCORN SAUCE

Reheat the skillet you used to cook the steak on medium heat while the steak rests. Cook for 1 minute after adding the brandy to deglaze (until the alcohol has burned off).

Bring the crushed peppercorns, salt, and beef broth to a simmer. Stir in the cream and cook for 3-4 minutes, or until the sauce coats the back of a spoon. If desired, season with additional salt.

BEST WAY TO SEAR BEEF AFTER SOUS VIDE

The most important step in the sous vide process is searing. Getting a deep, rich sear on your food can make it look Michelin-star worthy.

If you don’t, your dinner guests will wonder why they let you cook again. If you want an amazing sear on your steak, you must:

1. Using a paper towel, completely dry the meat.
2. Season liberally with salt or seasoning of choice.
3. Extremely high temperatures are used to sear.

To begin, thoroughly dry the meat with paper towels. After the meat has dried, brush it lightly with olive oil and season generously with salt and pepper or your favorite seasoning.

It’s worth noting that brushing with olive oil is optional, but it helps the seasoning stick to the meat and results in a deeper sear.

At this point, you should decide on the best searing method. We recommend pan searing, grilling, or using a searing torch for flank steak.

The trick is to heat up the pan, grill, or torch before searing for 1 to 2 minutes on each side. This produces a fast, high-quality sear without overcooking the steak.

TIPS FOR SOUS VIDE FLANK STEAK

• To seal your bags, use a vacuum sealer. To ensure that the steaks cook properly, remove all of the air from their packaging. That is why a vacuum sealer is essential for sous vide cooking.

• Make use of food-grade plastic bags designed specifically for sous vide cooking. Because the plastic is heated, you should be cautious about the bags you choose. As a result, use food-safe plastic that is free of BPA and phthalates. I use FoodSaver bags because they work well for sous vide, are BPA and phthalate free, and are made of food-safe polyethylene and nylon.

• Temperature is critical. Your immersion circulator maintains a constant temperature that is even and free of cold or hot spots, ensuring that your food cooks safely and evenly.

• To finish the steak, sear it. While sous vide flank steak is safe to eat as soon as it is removed from the water bath, searing it adds a nice caramelization and develops that delicious, rich crust.

• Your leftovers should be vacuum-sealed. Put your leftovers in a FoodSaver bag, vacuum seal it, and store it in the freezer for a quick meal later.

Frequently Asked Questions

Sous Vide Flank Steak Recipe [With Creamy Peppercorn Sauce]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours and 5 minutes
• Total Time: 2 hours and 10 minutes
• Yield: 4 servings

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Description

This sous vide flank steak is tender, succulent, and juicy, and it’s served with a creamy peppercorn sauce.

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Ingredients

• 1 ½ – 2 pound flank steak
• ▢2 teaspoon salt▢
• 1 teaspoon black pepper

Peppercorn Sauce:

▢

• ¼ cup brandy▢
• ½ cup beef broth
• ▢½ cup heavy cream
  
• teaspoon salt adjust to taste
• 2 teaspoon whole peppercorn crushed

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Instructions

1. Clip the immersion circulator to the side of a large container (I prefer this sous vide container) and heat to 129F.
2. Pat the flank steak dry and season with half the salt and pepper on both sides.
3. Place in a plastic bag and seal with a vacuum sealer (I like to use a Foodsaver for the best results). To make it airtight, use a ziplock bag and slowly drop it into the water while sealing it.
4. Place the bag in the water once the water has reached the proper temperature. If it floats, clip the bag to the side to keep the meat fully submerged in the water.
5. 2 hours in the oven
6. Remove the bag from the water and place it in an ice bath for 10 minutes.
7. Take the beef out of the bag and pat it dry with paper towels. Season with the remaining salt and pepper to taste.
8. Warm a skillet over high heat with a high smoke point oil (ghee is my favorite, but you can use vegetable oil, avocado oil or coconut oil).
9. Sear the meat for 2 minutes per side, or until a brown crust forms on each side.
10. Remove from the skillet and set aside for 10 minutes to cool. Serve it with the peppercorn sauce, sliced against the grain (below).

Peppercorn Sauce:

1. Reheat the skillet you used to cook the steak on medium heat while the steak rests. Cook for 1 minute after adding the brandy to deglaze (until the alcohol has burned off).
2. Bring the peppercorns, salt, and beef broth to a simmer.
3. Stir in the cream and cook for 3-4 minutes, or until the sauce coats the back of a spoon. If desired, season with additional salt.

Notes

To cook evenly on all sides, the beef must be flat in the bag.

For cooking, make sure the plastic bag is airtight.

Before adding the beef to the skillet (or grill), make sure it’s searing hot – it should be smoking. This allows for the formation of a nice crust without overcooking the meat.

Instead of a skillet, the steak can be seared on the grill.

If you’re not going to sear the steak right away after removing it from the sous vide, cool it in ice water and store it in the fridge or freezer.

• Category: Beef
• Method: Sous Vide
• Cuisine: American, French

Nutrition

• Serving Size: 4 servings
• Calories: 457kcal
• Sugar: 1g
• Sodium: 1697mg
• Fat: 12g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 50g
• Cholesterol: 177mg

Keywords: Sous vide recipe, sous vide, sous vide beef flank recipe, beef flank sous vide

source: https://www.wenthere8this.com/sous-vide-flank-steak/

The lamb loin chops are precisely and evenly cooked to the temperature and doneness level you specify! For a stunning meal, serve with a side of salad or vegetables.

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WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

WHY SOUS VIDE LAMB CHOPS?

• Lamb chops are typically bone-in, lean, and flavorful meat. They cook quickly and are easily overcooked. Sous vide cooking allows you to precisely set the temperature, avoiding the risk of overcooking.

• When using traditional methods, the outside of the lamb is frequently overcooked and chewy while the center of the meat remains raw. The sous vide method cooks the chops evenly all the way through, resulting in juicer, more tender meat with an even doneness edge to edge.

• You can walk away while it cooks because it eliminates short windows of time for perfect doneness, making it low-stress cooking.

INGREDIENTS YOU’LL NEED

• Lamb chops are typically bone-in meat chops. Instead of loin chops, you can use lamb steaks, forequarter chops, rib chops, or cutlets.

• Olive Oil: For this recipe, use regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• Garlic: For the best results, use fresh garlic.

• Rosemary: It gives the lamb seasoning a smoky, flavorful boost. I used fresh rosemary, but dried rosemary can also be used.

• Lemon Juice: It tenderizes the meat and adds a wonderful flavor.

• I used regular salt, but coarse salt or sea salt can also be used.

• Pepper: The best pepper is freshly ground black pepper.

HOW TO MAKE SOUS VIDE LAMB CHOPS

1. Whisk together garlic, rosemary, lemon juice, olive oil, salt, and black pepper in a medium mixing bowl.

2. Rub the mixture into the lamb chops and place them in a zip-top bag.

3. The water displacement method is used to seal the bag: seal all but one corner of the bag and slowly place it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.

4. Place the bag in the sous vide water bath and cook at 135°F (57°C) for 2 hours.

5. Remove the bag from the water and place it in the refrigerator once the lamb chops are done. Allow it to cool for about 10 minutes.

6. Pat the lamb dry completely. Grill or sear for about 2 minutes per side, or until the outside is caramelized.

IMPORTANT TIPS

• For the best flavor, season generously before sous vide cooking.

• Buy thick lamb chops: Thicker chops are preferable. Ideally, you should buy lamb chops that are at least an inch thick, as thicker chops produce more juice.

• Cool the chops before searing: After cooking the chops in the sous vide machine, place them in the refrigerator for 10 minutes before searing.

• Pat the meat dry before searing: Use paper towels to remove any excess moisture from the surface of the meat, as this prevents proper searing.

• Cook to medium-rare to medium: For the most tender texture, cook it to medium-rare or medium. Cook your lamb no more than medium.

TEMPERATURE AND DONENESS

Set the temperature to 131°F for medium-rare or 135°F for medium. Cooking the lamb to medium doneness yields a very tender and juicy result.

If you want to experiment with other doneness, the guidelines are as follows:

While a vacuum sealer is the best way to vacuum seal the food, they are quite pricey and can be messy when using liquid marinade.

I find that high-quality Zip-lock Bags are ideal for sealing food, whether wet or dry. The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.

HOW LONG DOES IT TAKE TO SOUS VIDE LAMB CHOPS?

Lamb, like the central steak cut, does not require a long cooking time. It varies slightly depending on how thick your lamb chops are.

It takes about an hour to cook 1-inch thick lamb chops, and it takes about 2 hours to cook thicker ones. It is acceptable to leave the lamb in the water bath for an additional 1 or 2 hours.

SEAL THE BAG WITHOUT A VACUUM SEALER

Simply place your food in the bag, seasonings or marinades included, and seal all but one corner of the bag.

Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

EXPERT TIPS

• Lamb chops should be at least one inch thick, preferably one and a half to two inches thick.
• After removing the bag from the water bath, place it in an ice bath to cool the meat so it doesn’t overcook when searing.
• Before searing, pat the meat dry; it will get a better crust if there is less moisture on the outside.
• Instead of pan searing, lamb can be grilled over high heat. To get the crust, grill for about 1 minute per side.
• When making the chimichurri, it’s critical to use fresh herbs.
• You want the chimichurri to be a little chunky, so don’t over-process the herbs.

Frequently Asked Questions

Sous Vide Lamb Chops Recipe [With Rosemary Garlic]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 5 minutes
• Yield: 6 servings

Print Recipe

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Description

These Rosemary Garlic Sous Vide Lamb Chops are incredibly tender and flavorful! You can cook better lamb chops than the restaurant thanks to the sous vide cooking technique. The lamb is precisely and evenly cooked to the temperature and doneness level you specify!

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Ingredients

• 8 lamb chops (loin chops or rib chops)
• ▢1 tablespoon minced garlic (about 3 cloves)
• ▢2 teaspoons chopped fresh rosemary (plus a few more sprigs for searing)
• ▢kosher salt to taste (I used 1 teaspoon salt)
• ▢ground black pepper to taste (I used 1/2 teaspoon pepper)
• ▢1 tablespoon lemon juice
• ▢2 tablespoons olive oil (divided)

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Instructions

1. Fill a large container or pot halfway with water, attach the sous vide precision cooker, and set the temperature to 135oF/57oC for medium doneness*.
2. To season the lamb chops, combine garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper in a medium mixing bowl.
3. Lamb chops sous vide: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure they’re all in a single layer.
4. Seal the bag except for one corner and slowly immerse it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If you have one, you can also use a vacuum sealer.)
5. Cook the bag in the sous vide water bath for about 2 hours.
6. Remove the bag from the water bath once the timer goes off. Chill the lamb in the fridge for about 10 minutes before cooking it, or store it in the fridge for 3-4 days.
7. Remove the lamb from the bag and pat dry with paper towels any excess moisture.
8. Sear the lamb chops in a skillet over medium-high heat with 1 tablespoon oil. When the pan is smoking hot, add the lamb chops and sear for 2 minutes per side, or until nicely browned. (If desired, garnish with rosemary sprigs.)
9. Transfer the lamb to a cutting board, cover with foil, and set aside for 5 minutes before serving.

Notes

135°F is my preferred doneness because the lamb is tender and juicy at this temperature. Anywhere between 125°F and 134°F will produce medium-rare doneness; below 125°F will produce very rare doneness that tastes almost raw.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 6 servings
• Calories: 423kcal
• Sugar: 1g
• Sodium: 134mg
• Fat: 20g
• Saturated Fat: 7g
• Protein: 56g
• Cholesterol: 171mg

Keywords: Sous vide lamb chops, sous vide recipe, lamb chops recipe, lamb chops sous vide

inspired by: https://izzycooking.com/sous-vide-lamb-chops/

Unlike boiling potatoes in water, the sous vide method yields a richer and more intense puree by immersing the potatoes in the buttery goodness while they cook, soaking up all the flavors!

This is a no-fail side dish recipe that is incredibly easy to make and full of flavor!

Excellent for both everyday meals and special occasions such as Thanksgiving. It pairs well with sirloin steak, short ribs, and chicken thighs.

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• Why Is Wagyu Beef So Expensive?
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WHY SOUS VIDE MASHED POTATOES?

Before we get to the recipe, let’s discuss the advantages of sous vide cooking mashed potatoes. Here are a few benefits:

• Sous vide cooking prevents water from entering the potatoes, resulting in richer, creamier, and more flavorful mashed potatoes than boiling.

• The potatoes are cooked in a sous vide machine with butter, garlic, and milk, so the flavors are completely infused into the potatoes.

• Because it’s low-stress cooking and there’s no need to worry about over-boiling, you can walk away while it’s cooking.

• Other vegetables can be cooked alongside the potatoes. Carrots, Brussels sprouts, and corn can all be cooked in the sous vide water bath at the same temperature.

THE TYPE OF POTATO

Any kind of potato will do. Yukon Golds have a delicious flavor and a creamy texture that I adore.

Because of their lower starch content, they require less butter to achieve that creamy texture than Russets.

Russets are also delicious. If that’s what you have on hand or prefer, go ahead and use it. After mashing, simply taste for salt and butter levels.

TWO TEXTURE OPTIONS

Not everyone enjoys potatoes in the same way. Some people are offended by a lump in their mashed potatoes, while others prefer them chunkier.

Whichever variety you choose, making either with this recipe is simple. You could even make both versions to please everyone.

LUMPS-FREE SMOOTHNESS

• Also known as potato puree. For those who prefer them to be extremely smooth and delicate. After cooking, drain and set aside the liquid before passing the potatoes through a potato ricer or a food mill into a warm bowl to remove any lumps. Then, simply combine the hot milk, cream, and butter in a mixing bowl and thoroughly combine. When serving, make sure to keep this style warm.

A LITTLE LUMPY

• For those who prefer a more traditional and easygoing style with a little texture variation. After cooking, transfer everything to a warm bowl and mash it all together with a potato masher.

WHAT IS SOUS VIDE COOKING?

Sous vide is a French cooking technique in which food is sealed in a bag and cooked in a temperature-controlled water bath.

This ensures that the food is always cooked to the exact temperature.

It is especially popular for cooking meats because it tenderizes and flavors them, especially tough cuts of meat, such as transforming chuck roast into a fall apart pot roast.

WHAT IS THE WATER DISPLACEMENT METHOD?

The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).

Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.

WHAT GOES INTO SOUS VIDE MASHED POTATOES?

Aside from the potatoes, only a few simple ingredients are used:

• Unsalted butter: Use unsalted butter so you can control how salty your mash is. I like my mashed potatoes to be buttery, but you can use less butter or vegan butter instead.

• Garlic: If possible, use fresh garlic. If you like the flavor of garlic, add more.

• Whole milk is ideal for mashed potatoes. However, low-fat milk or heavy cream can be substituted.

• Salt: I use kosher salt and season the potatoes at various stages of cooking.

• Toppings: My favorite is chopped chives, which adds a fresh flavor to the mash. You can add more butter, chopped green onions, freshly ground black pepper, or other herbs/seasonings!

HOW TO MAKE SOUS VIDE MASHED POTATOES?

1. Cut the potatoes in half. Peel your potatoes first (or you can leave the skins on for extra flavor). Then, cut them into 1/2-inch thick slices.

2. Season the potatoes and vacuum seal them. Season the potato slices in a zip-top bag with butter, salt, and garlic. Fill the bag with milk and vacuum seal it using the “water displacement” technique (see details in the recipe).

3. Cook the potatoes sous vide. Place the vacuum-sealed bag in the sous vide water bath and cook the potatoes for 1 hour at 194oF (90oC).

4. The potatoes should be mashed. Add half of the liquid from the bag to the cooked potatoes in a large mixing bowl. Mash the potatoes with a potato masher until smooth, gradually adding more liquid if necessary to achieve the desired consistency.

5. Season to taste. To taste, add more salt or your favorite seasoning. Serve warm, garnished with chopped chives.

MAKING THE BEST SOUS VIDE MASHED POTATOES:

• No vacuum sealer is required. If you don’t have a vacuum sealer, you can use the “water displacement” technique to vacuum seal a zip-top bag.

• Make sure the potatoes aren’t over-mixed. It’s best to mash them together until they’re just combined. Over-mixing can result in a gummy texture.

• Along the way, season with salt. Before sous vide cooking, add a small amount of salt to the bag, and then add more during mashing. Taste as you go to make sure your mashed potatoes aren’t too salty.

VARIATIONS

You can modify this mashed potatoes recipe to suit your tastes. Here are some popular ingredients to try in your mash:

• Cheese: I like to add grated Parmesan or shredded cheddar cheese to my mashed potatoes, but you can use whatever cheese you prefer.
• sour cream
• Fresh herbs like rosemary and thyme
• Bits of cooked bacon
• Jalapeños

EXPERT TIPS

• Don’t skip the step of removing air from the bag because it keeps bacteria at bay.

• Ascertain that the bag is completely immersed in the water bath. If the bag floats, use a heavy towel or sous vide sinker weight to weigh it down.

• If the bag becomes clogged with air, simply open it, let the air out, and reseal it.

• To ensure even cooking, arrange the potatoes in a single layer in the sealable bag and cut them into similar sized pieces.

• I don’t peel the potatoes for this recipe, but if you prefer your mashed potatoes to be skinless, peel them before chopping them into cubes.

• Before adding the extra buttermilk to the mashed potatoes, make sure it is warm. It does not have to be hot, but it should be slightly warmed so that it does not cool the mashed potatoes.

• You must be careful not to over-mash the potatoes, or they will become gummy.

• Instead of a food processor or electric mixer, I prefer to mash the potatoes with a potato masher or ricer for the best results.

Frequently Asked Questions

The Creamiest Sous Vide Mashed Potatoes

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 10 minutes
• Yield: 4 servings

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Description

Sous Vide Mashed Potatoes are rich and creamy, with a buttery, garlicky flavor. This is my all-time favorite side dish recipe, and it’s always a hit with the crowd! Unlike boiling potatoes in water, the sous vide method yields a richer and more intense puree by immersing the potatoes in the buttery goodness while they cook, soaking up all the flavors!

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Ingredients

• 2 pounds Russet potatoes or Yukon golds▢
• 3/4 cup unsalted butter▢2 cloves garlic minced▢
• 3/4 cup whole milk▢
• Kosher salt to taste

Topping (Optional)

• ▢chopped chives

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Instructions

1. Fill a large container or pot halfway with water to start the Sous Vide Machine. Set the sous vide precision cooker to 194oF/90oC and the timer to 1 hour.
2. Wash and peel the potatoes before cutting them into 1/2-inch slices (you can also leave the skins on for extra flavor).
3. Put the potato slices in a zip-top bag, season with butter, salt, and garlic, and then add the milk. Spread the potatoes out evenly in the bag, then seal it with the “water displacement” technique. (Seal all but one corner of the bag, then slowly place it in the water bath, making sure everything below the zip-line is covered by water before sealing the rest of the bag.)
4. Make certain that the potatoes are completely submerged in water. If necessary, add heavy kitchen items to the bag to weigh it down.
5. Cook the potatoes sous vide: Place the vacuum-sealed potatoes in a water bath for 1 hour.
6. When the timer goes off, transfer the cooked potatoes to a large mixing bowl and add half of the liquid from the bag. Mash the potatoes with a potato masher until smooth, gradually adding more liquid if necessary to achieve the desired consistency. (If you mix too much, it will become gummy.)
7. Season with extra salt and garnish with chopped chives before serving warm. You can also add chopped green onions, freshly ground black pepper, extra butter, or other herbs/seasonings!

Notes

It may take much longer to cook if you use different types of potatoes or cut your potatoes into large chunks.

You can reheat leftover mashed potatoes in the microwave on high for 2-3 minutes. Stir and repeat until the mixture is piping hot all the way through.

• Category: Vegetables
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 204kcal
• Sugar: 1g
• Sodium: 298mg
• Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 42mg

Keywords: Sous vide mashed potatoes, mashed potatoes, sous vide recipe, mashed potatoes recipe

Other recipes to try:

Sous Vide Garlic and Rosemary Mashed Potatoes

Sous Vide Egg and Mashed Potato Breakfast Jars Recipe

Sous Vide French-Style Mashed Potatoes (Pommes Purée)

The sous vide method cooks it perfectly from edge to edge, resulting in a restaurant-quality meal in the comfort of your own home!

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WHAT IS A NEW YORK STRIP STEAK?

Strip steak, strip loin, and top loin steak are all names for NY strip steak. It’s tender and lean, often boneless, and has a lot of marbling.

WHY SOUS VIDE NEW YORK STRIP STEAK?

Cooking steak can be intimidating because it is easy to overcook and dry out.

Because New York strip steak is one of the most expensive cuts of meat, you’ll want a foolproof method for cooking this classic cut perfectly.

Traditional methods of cooking steak, such as pan-frying, baking, or grilling, have a very narrow window of perfect doneness.

If we don’t get there in time, the steak will be dry and chewy. This problem will be solved by using sous vide cooking.

Furthermore, it evenly cooks the food from edge to edge. It’s my favorite way to prepare the expensive strip steak.

BENEFITS OF SOUS VIDE STEAK:

So you went out and purchased the finest steak you could find. The last thing you want to do is ruin it by overcooking or undercooking it.

• All of the guesswork has been removed. Set the temperature and time, and the rest of the work will be done for you.
• Cooked to the temperature you specify throughout the entire piece of meat.
• Can be prepared ahead of time and seared in a skillet just before serving.
• Excellent for meal preparation.

WHAT IS SOUS VIDE?

Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.

It’s far superior to any other method of cooking steak in my opinion. Sous vide steak recipes that are popular include Sous Vide Skirt Steak, Sous Vide Sirloin Steak, and Sous Vide London Broil.

NEW YORK STRIP STEAK SEASONING:

• You can also use table salt or sea salt instead of kosher salt. For more flavor, season liberally before sous vide cooking.

• For the best results, use freshly ground black pepper rather than pre-ground black pepper powder.

• Rosemary: (optional) it adds a wonderful flavor but can be left out if you don’t have any.

SOUS VIDE STRIP STEAK TEMPERATURE

I prefer to cook my NY strip steak at 135°F (57°C), which results in a tender, juicy, and flavorful steak. If you want to experiment with different levels of doneness, use the chart below:

HOW LONG DOES IT TAKE TO SOUS VIDE A STEAK?

• It is conditional. Cook for at least one hour for a NY strip that is about 1 12 to 2 inches thick. This is also true for ribeye, porterhouse, and T-bone steaks. We usually cook our steaks sous vide for about 2 hours. This helps to explain why fattier steaks take a little longer to reach the desired temperature.

• A tenderloin, for example, requires less time to ensure it does not dry out and lose too much of its juices.

• If your steak is thinner than 1 12 inch thick, reduce the cooking time by 30 minutes.

WHAT HAPPENS IF YOU SOUS VIDE TOO LONG?

The genius of sous vide is that you can’t overcook your meat. However, if you sous vide your meat for an extended period of time, say more than four hours, the texture will suffer.

The meat will become mushy, and the connective tissues will break down in an unfavorable way.

CAN YOU PUT FROZEN MEAT IN SOUS VIDE?

One of the advantages of ordering from Omaha Steaks is that your freezer is always stocked with high-quality meats!

Omaha Steaks’ packaging is BPA-free and can be placed directly in your sous vide water bath.

Keep in mind that if you cook from frozen, your meat will be less flavorful than if you season it ahead of time. In addition, sous vide frozen meat will necessitate a longer cooking time.

TIPS TO MAKE THE BEST SOUS VIDE NY STRIP STEAK:

• Cook the strip steak until it reaches a temperature of medium-rare to medium. Cooking the meat past medium doneness can cause it to become chewy.

• To bring out the best flavor, season generously before sous vide cooking.

• Without a vacuum sealer, you can seal the steak with zip-top bags. Simply place the steak, seasonings included, in a zip-top bag and seal all but one corner of the bag. Slowly lower it into the water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. This is known as the “water displacement” method.

• Do not leave the steak in the sous vide water bath for an extended period of time. Because New York strip steak is a tender cut, sous viding a 1-inch steak takes 1 hour. If your steak is 2 inches thick, sous vide it for 2 hours. It’s fine to cook for an additional 30 minutes, but leaving it in the water bath for too long may result in mushy texture.

• Allow it to cool first. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing.

• Before searing, completely dry the pan. Wipe away any excess moisture, as it will prevent proper searing.

Frequently Asked Questions

Sous Vide New York Strip Steak Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 5 minutes
• Yield: 4 servings

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Description

My favorite steak recipe is Sous Vide New York Strip Steak. To bring out the best flavor of this popular cut, just a few simple ingredients are required. The sous vide method cooks it perfectly from edge to edge, resulting in a restaurant-quality meal in the comfort of your own home!

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Ingredients

• 2 pounds New York Strip steak (about 1 inch thick)
• ▢1 teaspoon coarse salt or to taste
• ▢1/2 teaspoon black pepper or to taste
• ▢1 tablespoon olive oil divided
• ▢fresh rosemary optional

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Instructions

1. Preheat the sous vide machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 135°F (57°C).
2. Season the steak by rubbing it all over with 1/2 tablespoon oil.
3. Season both sides liberally with salt and pepper.
4. Sous Vide the steak: Place the strip steak in a zip-lock bag with the rosemary, if using.
5. Seal the bag except for one corner and slowly place it in a container filled with cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
6. Place the bag in the sous vide container’s water bath. Ascertain that it is completely submerged.
7. Cook for 1 hour in a sous vide machine.
8. When the timer goes off, remove the bag from the water bath and place it in the fridge or an ice bath to sear the steak. Allow it to cool for about 15 minutes.
9. Remove the steak from the ziplock bag and pat dry with paper towels. If you don’t let it dry completely, it will interfere with the searing.
10. If necessary, season with additional salt and pepper.
11. Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the steak and sear for 1 minute per side.
12. Serve immediately by slicing against the grain.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 540kcal
• Sugar: 1g
• Sodium: 699mg
• Fat: 38g
• Saturated Fat: 14g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 47g
• Cholesterol: 181mg

Keywords: Sous vide new york strip steak, sous vide recipe, new york strip steak, sous vide strip steak

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Delicious Tender Sous Vide New York Strip Recipe

Sous Vide New York Strip Steak with Herbed Butter Sauce

Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers Recipe

This flavorful cut of meat is sous vide slowly, then seared to perfection, sliced, and served in a Mediterranean rice bowl.

Tender, impossibly juicy, and simple enough for a weeknight but elegant enough to serve to guests!

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• New York Strip and Ribeye: What is the Difference?
• How to Reheat Steak without drying it out?
• How Long to Smoke Sausage?

WHY THE SOUS VIDE METHOD WORKS WELL FOR LEG OF LAMB?

Consider this: tender, juicy sous vide leg of lamb that slowly cooks in a water bath while you go do something else.

In a nutshell, that is the beauty of sous vide cooking! You can season and marinate the lamb a day or two ahead of time, then place it in a preheated water bath with a sous vide precision circulator and walk away.

When you return, the lamb has been cooked to the precise temperature you set the circulator to!

The only thing left to do is reverse sear the lamb leg to get a golden brown crust. Slice it, serve it (we’re putting it in Mediterranean rice bowls with tzatziki! ), and enjoy!

WHAT TO LOOK FOR IN LEG OF LAMB?

Lamb has a reputation for being “gamey,” but I haven’t found this to be the case.

I believe (no, I know) it’s because I’ve been purchasing my lamb from a reputable source: Porter Road.

Spare no expense when purchasing boneless leg of lamb – save it for boneless skinless chicken breasts!

And, while we’re on the subject, make sure your leg of lamb is boneless. If you buy from a butcher directly, they can do this for you.

This makes it easier to handle and allows us to smother it in a delicious garlicky, herb mixture before rolling it up!

INGREDIENTS FOR SOUS VIDE LEG OF LAMB

• To season the lamb, use Kosher salt.
• Garlic: This herb adds a lot of flavor to the herb mixture.
• Fresh rosemary and oregano: Fresh thyme can be substituted or added as well!
• Lemon: A refreshing citrus flavor.
• To season the lamb, use freshly ground black pepper.
• Crushed red pepper flakes: Adds a spicy kick.
• To help make a paste with the other spices and seasonings to marinate the lamb, use extra virgin olive oil.
• A boneless leg of lamb: This will be sold already tied up with butcher’s twine at most grocery stores and butchers to help keep its shape during cooking.

You’ll also need some paper towels to pat dry the lamb leg before seasoning with spices and vacuum sealing it.

You’ll also need a sous vide circulator and a vacuum seal bag (or a Ziplock bag if using the water displacement method – more on this below!).

WHAT IS SOUS VIDE COOKING?

Sous vide cooking is actually quite simple! Seal food in an airtight container, such as a FoodSaver vacuum sealed bag, remove all air, and cook at a predetermined temperature using a sous vide circulator.

It’s a more precise method for obtaining perfectly cooked proteins. And the best part is… You can add your favorite marinades, olive oil, herbs, spices, and sauces directly to the bag.

The bags are placed directly in a water bath, slowly cooked at the temperature you specify, and voila! A perfectly tender, medium-rare boneless leg of lamb that is completely hands-off until reverse searing.

Forget about second-guessing whether your protein is properly cooked. All of the hard work will be done for you by the sous vide circulator!

HOW TO COOK SOUS VIDE LEG OF LAMB?

1. Step one is to season the protein and place it in a zip-top bag. In a mixing bowl, whisk or stir together the Kosher salt, garlic, lemon zest, black pepper, red pepper flakes, and olive oil. You could also combine everything in a food processor or personal blender, but it’s easier to chop it quickly by hand — and one less appliance to clean, right?

2. FoodSaver vacuum seal bags are available in a variety of sizes; select the one that best fits your protein, place it inside the bag (along with any herbs, spices, sauce, and so on), and vacuum seal to remove all air. Easy!

3. Set the leg of lamb in the fridge for 8 hours, or up to overnight, to allow the flavors to meld before cooking.

4. Set your sous vide circulator to the desired temperature (more on this below), then drop the bag directly into the water bath, set a timer, and go about your business. It couldn’t be easier.

LEG OF LAMB TEMPERATURE

We like our lamb medium-rare. That means the internal temperature of the thickest part of the lamb should be between 125 and 134 degrees Fahrenheit.

Set the Anova sous vide circulator to 130F to accomplish this. When cooking sous vide, the lamb should be cooked for 2-6 hours.

Set the temperature to 135°F to 144°F for medium. We do not recommend serving it any more well done (or less done) because the meat will become extremely tough.

WHY YOU SHOULD REVERSE SEAR?

Sous vide cooking is the most dependable method for achieving the ideal temperature. You set it, forget it, and return to a perfectly cooked protein.

But everyone knows that a perfectly seared steak or crispy-skinned piece of fish — or lamb! — is irresistible. — is what we’re all aiming for.

When cooking sous vide, the only way to achieve this is to place the cooked protein on a sheet pan and finish with a broiler or reverse searing, which is our preferred method.

The best part is that reverse searing only takes a few minutes to complete! Preheat a cast-iron skillet over high heat after removing the sous vide lamb leg from the sealed bag.

Add a tablespoon or two of canola or vegetable oil when the pan is very hot. Sear the lamb for 2-3 minutes per side, or until golden brown all over. Allow the meat to rest for 5-10 minutes before slicing thinly.

WHAT TO SERVE WITH LEG OF LAMB?

We’re serving the leg of lamb in a Mediterranean rice bowl with tzatziki, cucumber salad, and pita for this recipe.

Chopped tomatoes, roasted vegetables, or a generous spoonful of toum would be fantastic additions as well!

Other serving ideas include feta, quick pickled red onions, or harissa mixed into the tzatziki.

Alternatively, skip the tzatziki and instead drizzle the lamb with our Italian salsa verde! Fresh herbs complement the flavor of the lamb so well.

WHAT TO DO WITH LEG OF LAMB LEFTOVERS?

I almost prefer the leftovers to the main course! I thinly sliced the remaining leg of lamb and used it to make:

• Pesto, confit tomatoes, and goat cheese sandwiches.

• Pita pockets stuffed with arugula, Mama Lil’s hot peppers, kalamata olives, hummus, and labneh.

• Hash browns with potatoes, onions, garlic, peppers, and a fried egg.

Frequently Asked Questions

How to Sous Vide Leg Of Lamb from Scratch?

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours and 20 minutes
• Yield: 10 servings

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Description

This recipe is a lamb lover’s dream because it cooks perfectly every time and has a ton of flavor.

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Ingredients

• 4 1/2 pound leg of lamb, boneless
• ▢2 tbsp rosemary
• ▢2 tbsp thyme
• ▢3 cloves garlic, minced
• ▢1 tsp smoked paprika
• ▢1 1/2 tbsp olive oil
• ▢1/2 lemon, sliced
• ▢2 tsp salt
• ▢1 tsp pepper

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Instructions

1. Begin by preheating your sous vide water bath to 134°F.
2. To make the herb mixture, finely chop the garlic, rosemary, and thyme and combine them with the salt, pepper, smoked paprika, and olive oil. Half a lemon, cut into rounds
3. Spread the herb mixture evenly over the lamb, making sure to get into all of the nooks and crannies. Roll the lamb up and tuck three to four pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on top tightly enough to hold the shape of the roast.
4. Place the lamb, along with the lemon slices, in a sous vide bag and vacuum-seal everything. Place the leg in the water bath for 6 to 8 hours to cook.
5. When the lamb is done cooking, remove it from the water and plastic bag and pat it dry with a paper towel.
6. Finish the lamb on a medium high grill for 3 to 5 minutes per side, turning halfway through. The goal is to char the outside of the lamb without overcooking it on the inside.
7. Allow the lamb to rest for 5 to 10 minutes before serving.

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 10 servings
• Calories: 191kcal
• Sugar: 1g
• Sodium: 546mg
• Fat: 8g
• Saturated Fat: 2g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 27g
• Cholesterol: 82mg

Keywords: Sous vide leg of lambs, leg of lamb, sous vide recipe, sous vide leg of lamb recipe

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Cooking octopus in a sous vide water bath for 5 hours at 171oF (77oC) and then quickly grilling or searing at the end yields the best octopus every time!

WHAT IS SOUS VIDE COOKING?

In French, sous vide means “under vacuum.” It is well-known for being a precise and consistent method of cooking food with guaranteed results.

Simply vacuum seal your food in a bag and cook it to a precise temperature in a water bath. Every time, perfect octopus!

HOW TO MAKE SOUS VIDE OCTOPUS?

This recipe works with any size octopus: baby, medium, or large.

1. The octopus should be seasoned with salt, pepper, and olive oil.

2. Place the seasoned octopus in a large zip-top bag and vacuum seal it using the “water displacement” method. (This is a simple method; see the recipe below for more information.)

3. Cook for 5 hours in a sous vide water bath.

4. Allow to cool before patting dry with a paper towel.

5. Grill or pan sear with lemon butter sauce until the surface caramelizes.

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WHAT TEMPERATURE TO COOK AT AND FOR HOW LONG?

I like to cook it for 5 hours at 171°F (77°C). The octopus becomes very tender and soft at this temperature.

(Make sure the octopus is completely submerged in the water.) If you want to try different temperatures, follow the instructions below:

HOW TO GET CRISPY OCTOPUS?

My favorite octopus has a nice char on the outside and is a little crispy on the outside. To get a nice char, make sure to thoroughly dry the octopus after it has finished cooking in the sous vide.

Pat it dry with paper towels, making sure to completely dry the tentacles.

If time allows, I prefer to dry the octopus with paper towels before placing it in the fridge overnight to dry completely. Then, just before serving, I sear the octopus.

You’ll want to get your grill or cast iron skillet really hot. Then char it for 8-10 minutes, flipping every now and then.

USE ICE BATH TO PREVENT THE SKIN FROM FALLING OFF

If you cook your octopus right away after removing it from the warm water bath, the skin will easily fall off.

You can help the skin set with a better presentation by chilling the meat in an ice bath (about 10-15 minutes).

When the timer goes off, simply remove the bag from the water bath and place it in an ice-water bath. Then use right away or store in the fridge until ready to use.

DON’T FORGET TO PAT DRY BEFORE SEARING

A dry surface on the sous vide octopus is essential for a proper searing! Using paper towels, pat dry the cooked octopus to remove as much moisture as possible.

This improves the contact between the octopus and the skillet, resulting in less steam during cooking.

OCTOPUS TENTACLES OR BABY OCTOPUS?

If you’re looking for a quick meal that doesn’t require much effort, octopus tentacles or baby octopus sous vide are a good option.

These can be difficult to find in traditional stores, so you may need to look in Asian stores. It is well worth the effort.

Use green almonds as a garnish for a truly delectable result.

These are undeveloped almonds that are still in their shells. They can be a little tart, but they always have that sweet almond flavor.

HOW LONG TO SOUS VIDE OCTOPUS?

Sous vide octopus for 5 hours at 170.5° F.

After the octopus has finished cooking, it is placed in an ice bath.

This cooling process prevents the skin from flaking off. When it’s cool enough to touch, you can serve it whole, slice it, or char it on a grill or in a skillet (my favorite way to enjoy octopus).

HOW TO PREPARE OCTOPUS?

For this recipe, you can use either fresh or frozen octopus. I used fresh octopus that was medium in size, but you can use baby or large ones.

If you buy fresh octopus, make sure it doesn’t have a fishy odor. The octopus should be washed and cleaned, and the ink sac and internal organs should be removed.

Remove the beak. Larger octopus can be cut into smaller pieces so that they fit easily into bags.

If your octopus is frozen, it has most likely already been cleaned. It is not necessary to thaw it prior to sous vide cooking.

WINE PAIRINGS FOR OCTOPUS: 

• Choose a lively white wine, such as an Italian Verdicchio or an Oregon Pinot Gris.
• This recipe calls for a light-bodied, acidic red wine, such as a young, slightly chilled Chianti.

Frequently Asked Questions

Perfect Sous Vide Octopus Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 5 hours
• Total Time: 5 hours and 5 minutes
• Yield: 4 servings

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Description

This Sous Vide Octopus recipe is the most foolproof method for obtaining tender, flavorful octopus. Finish it on a hot grill or skillet for the best char on the outside.

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Ingredients

• 1 medium octopus (about 3 pounds)
• 1 Tablespoon olive oil (plus additional for searing)
• Kosher salt

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Instructions

1. Fill a large pot halfway with water and bring to a boil. Preheat the sous vide to 170.5°F.
2. In the meantime, fill a large bowl halfway with ice water. Cook the octopus in the boiling water for no more than 1 minute, or until the tentacles curl up slightly. (This is optional, but it ensures that your sous vide octopus has a nice shape.) Using tongs, remove the tongs and place them in the ice water bath.
3. Once cool, transfer the octopus, olive oil, and a pinch of salt to a FoodSaver bag and vacuum seal it. You can also use the water displacement method, but I would recommend double bagging the octopus. If the octopus is particularly large, cut it into two or more portions.
4. Place the bag in the water bath, making sure not to obstruct the sous vide’s intake or output sections, and cook for 5 hours.
5. In the meantime, prepare another ice bath. Place the cooked, bagged octopus in an ice bath. (This ensures that the skin does not fall off.)
6. When it’s cool enough to touch, you can serve it whole, slice it, or char it on a grill or in a skillet.
7. Heat a grill or cast iron skillet over high heat to char. Dry the octopus thoroughly with paper towels before drizzling it with olive oil. Cook until charred, about 8-10 minutes, flipping occasionally. Season with salt and pepper to taste.

Notes

None

• Category: Seafood
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 231kcal
• Sugar: 1g
• Sodium: 523mg
• Fat: 4g
• Saturated Fat: 5g
• Carbohydrates: 7g
• Protein: 34g
• Cholesterol: 124mg

Keywords: Sous vide octopus, octopus recipe, sous vide recipe, sous vide octopus recipe

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Perfectly Tender Sous Vide Octopus Recipe

Wine And Garlic Marinated Sous Vide Octopus On The Grill

Tender Sous Vide Octopus With Lemon Butter Sauce

The sous vide method perfectly cooked pork belly, and a quick sear makes the skin crispy and full of the umami goodness of sizzling bacon.

WHY SOUS VIDE PORK BELLY?

When it comes to pork belly, there are numerous delectable ways to prepare it. While slow cooking and roasting are both popular methods, sous vide pork belly is a game changer.

The sous vide cooking method guarantees a perfectly tender and succulent pork belly every time!

For restaurant-quality cuts of juicy meat, the sous vide technique allows you to precisely control the temperature and cooking time.

PACKAGING:

Putting ingredients in an airtight bag or container is an important part of sous vide cooking. Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.

A vacuum sealer uses a vacuum to remove all of the air and seal the contents of a plastic bag.

This procedure ensures that the food is airtight and properly sealed, as well as that the bag does not float, which can result in uneven cooking. If you’re looking for a vacuum sealer, I recommend the Anova sealer.

The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all of the air out of the bag.

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• Sous Vide Chicken Breast Recipe
• Beef Steak Marinade

INGREDIENTS YOU’LL NEED:

• Pork Belly: Fresh, center-cut pork belly can be found at your local butcher or meat shop. We recommend getting skin-on pork belly for this recipe for a golden brown, crispy skin.

• Pure honey is preferred for this recipe, but maple syrup or agave nectar can be substituted.

• Garlic: For this recipe, use fresh garlic cloves. You can use pre-minced garlic if it’s easier.

• Soy sauce enhances the flavor and color of your pork. Reduce your salt intake by using low sodium products.

• For this recipe, use vegetable oil or another neutral oil such as canola or corn oil.

• Sesame Seeds: You’ll be garnishing your pork belly with sesame seeds, but if you don’t have any on hand, skip this ingredient.

• Green Onions: As a garnish, green onions or scallions will be used. Use chopped chives instead if you prefer.

CAN YOU SOUS VIDE FROZEN PORK BELLY?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the freezer, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

In most cases, the only thing you’ll need to change is the cook time. However, because we are already cooking the pork belly sous vide for 10 hours or more, there is no need to add any more time.

TIME AND TEMPERATURE

The time and temperature guide below is the result of years of testing and will take the guesswork out of sous vide cooking.

Simply choose a temperature based on your desired doneness, then adjust the cooking time based on your texture preference.

Our personal favorite is to cook the pork belly for 10 hours at 74°C/165°F.

Cooking the meat for this length of time breaks down the connective tissue (collagen), resulting in a very tender belly. In addition, cooking it at 165F is the sweet spot for juicy, delicious pork belly.

CAN YOU OVERCOOK PORK BELLY IN SOUS VIDE?

You won’t overcook pork belly with sous vide because the internal temperature of the meat will not exceed the temperature of the bath.

However, if you leave the meat in the water bath for too long, the texture will become mushy.

HOW TO SERVE SOUS VIDE PORK BELLY?

1. Serve with Ramen: Pork belly is a popular ramen topping. This crispy, savory meat is the perfect complement to a hearty bowl of noodles.

2. Add to Buns (Momofuku Pork Buns): If you’ve ever eaten at a Momofuku restaurant, you’ll be familiar with their steamed pork buns. These soft, fluffy buns are stuffed with honey garlic pork belly.

3. Use it as Char Siu: For other recipes, use it as Chinese BBQ pork.

TIPS FOR THE BEST SOUS VIDE PORK BELLY

• Skinless vs. skin-on pork belly: This recipe can be made with either skinless or skin-on pork belly, depending on your personal preference. Just keep in mind that if you want crispy, seasoned pork skin, you’ll need skin-on pork belly.

• Seal a bag without a vacuum sealer: Don’t be concerned if you don’t have a vacuum sealer. You can employ a technique known as the “Water Displacement Method.” A Ziploc bag and a large pot of water are all you need. Seal all but one corner of the bag with the meat, sauce, and seasoning, squeezing out as much air as possible. Next, immerse the bag in water, making sure everything below the opening is completely submerged. The remaining air in the bag will be pushed out by the water pressure, allowing it to be sealed.

Frequently Asked Questions

Crispy Skinned Sous Vide Pork Belly Recipe

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 10 hours
• Total Time: 10 hours and 5 minutes
• Yield: 8 servings

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Description

There’s nothing like tender, succulent Honey Garlic Sous Vide Pork Belly. In Asian cuisine, this thick and meaty cut of pork is popular. The sous vide method perfectly cooks pork belly, and a quick sear makes the skin crispy and full of the umami goodness of sizzling bacon.

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Ingredients

• 2 lb pork belly
• ▢1/4 cup honey
• ▢4 cloves garlic minced
• ▢3 tablespoons soy sauce
• ▢1 tablespoon vegetable oil
• ▢1 tablespoon sesame seeds
• ▢2 green onions chopped
• ▢salt to taste

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Instructions

1. Preheat the Sous Vide Machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 170°F (77°C).
2. Season the pork belly by combining honey, garlic, and soy sauce in a mixing bowl. Combine thoroughly.
3. Place the pork belly in a zip-top bag. After that, add the seasoning mixture. (If necessary, cut the pork belly into smaller strips.)
4. Vacuum Seal the Pork Belly: Use the “water displacement” technique to seal the bag, sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. (If you have a vacuum sealer, feel free to use it.)
5. Sous Vide Cook the Pork: Sous vide the pork belly for 10 hours in a warm water bath. Arrange the bag in such a way that the meat is completely submerged in water. If you’re going to use a zip-top bag, make sure the seam is above the water.
6. Cover the pot with several layers of aluminum foil to reduce water evaporation.
7. When the timer goes off, remove the pork belly from the bag and reserve the juices. Using paper towels, pat it dry. (Ensure that the surface is completely dry.)
8. Cooked Pork Belly should be cut into smaller pieces.
9. In a nonstick skillet over medium-high heat, heat the oil. When the pork belly is hot, add it to the pan. Cook for 1-2 minutes, or until the skin is nicely seared.
10. Season with salt to taste after flipping the pork and 1/2 cup of the bag’s juices. Cook for approximately 1 minute.
11. Take the pork out of the skillet. Garnish with sesame seeds and green onions, if desired.

Notes

A tender and juicy pork belly with the traditional texture will be produced by cooking at 170°F. Set the temperature to 150°F and cook for 72 hours, or 155°F for 36 hours, if you prefer a gelatin-like texture.

To get extra crispy skins, pat the pork belly dry before searing.

• Category: Pork
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 8 servings
• Calories: 625kcal
• Sugar: 4g
• Sodium: 163mg
• Fat: 62g
• Saturated Fat: 23g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 82mg

Keywords: Sous vide, sous vide pork belly, pork belly recipe, sous vide recipe

Other recipes to try:

The Best Sous Vide Pork Belly Recipe

Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers Recipe

BBQ Sous Vide Pork Belly With Pickled Peaches

The sous vide method precisely cooks bone-in or boneless pork chops to your desired temperature, and we’ll show you how to easily finish them with 5 popular flavors!

WHY SOUS VIDE PORK CHOPS?

• Pork chops are lean cuts that are easily overcooked. When compared to traditional methods such as crockpot, instant pot, or oven, the sous vide method guarantees the results and the meat is much more tender and juicy.

• It evenly cooks the pork from edge to edge. There will be no more overcooked edges and undercooked centers.

• It’s low-stress cooking because it eliminates the need for short windows of time for perfect doneness.

• You can easily alter the recipe by adding your favorite seasonings or sauces.

WHAT IS SOUS VIDE?

In French, sous vide means “under vacuum.” It’s a water bath cooking technique that involves vacuum-sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.

This method is well-known for being a precise and consistent way to cook meat or fish evenly.

INGREDIENTS YOU’LL NEED:

• Pork Chops: For this recipe, you can use bone-in or boneless pork chops, thin or thick cut.

• Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.

HOW TO COOK PORK CHOPS SOUS VIDE

1. For medium-rare doneness, set the Sous Vide Precision Cooker to 140°F (60°C) (you can choose a different temperature, see the temp chart below).

2. Rub the pork chops with oil and season with coarse salt and ground black pepper on both sides.

3. Place them in a zip-lock bag. Then, immerse the bag in water and seal it with the “water displacement” technique. 1 hour in the oven.

4. When the pork chops are done, pat them dry. Sear for 1-2 minutes per side, then toss with your favorite sauce or seasoning. Allow for a 5-minute rest before serving.

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SOUS VIDE PORK CHOPS TEMPERATURE CHART

By adjusting the temperature of your sous vide machine, you can get pork chops of varying doneness.

My preferred temperature is 140°F/60°C, which results in very tender and juicy pork chops. If you want to experiment with different levels of doneness, refer to the chart below.

HOW LONG DOES IT TAKE TO SOUS VIDE PORK CHOPS?

Cooking time for pork chops is short. It takes about an hour to sous vide 1-inch pork chops, but you can leave them in the water bath for an additional 2 hours.

If your pork chops are thicker, add 15 minutes to the minimum time for each half-inch thickness.

HOW TO GET THE AIR OUT OF THE BAG?

Don’t worry if you don’t have a vacuum sealer. Ziplock freezer bags (affiliate link) can also function as vacuum bags for sous vide cooking!

It is frequently more convenient to use a Ziplock bag instead of a vacuum sealer. No, you don’t have to suck the air out with your mouth.

1. Fill the bag halfway with the contents and partially seal it, leaving a few inches open.

2. With your hands, expel as much air as possible from the bag.

3. Lower the bag slowly into the sous vide water bath (always keeping the opening of the bag above water). The remaining air will be pushed out as you lower the bag.

4. Once all of the air has been removed from the bag, seal it and clip it to the side of the container.

CAN YOU COOK FROZEN PORK CHOPS SOUS VIDE?

Yes, you most certainly can! Simply complete step one of the recipe and then place the prepared bag in the freezer.

It will be ready to use and ideal for meal preparation. When using frozen pork chops, simply add an hour to the cooking time.

MARINADES / SEASONINGS TO TRY

The pork chops are ready to take on any flavor you desire. Use your favorite BBQ rub or sauce, pesto, Dijon mustard, or honey garlic to make this dish your own.

Try a soy-honey, teriyaki, or any other Asian marinade you can think of. They will all work well for sous vide cooking pork chops.

If you’re using a marinade with a lot of sugar, be careful during the searing step because they can burn easily.

WHAT TO SERVE WITH SOUS VIDE PORK CHOPS?

Even if you don’t have a side dish, these pork chops will satisfy everyone.

But, because you’re probably not going to stop there, serve it with a side of sous vide carrots (recipe below), green beans, crispy brussels sprouts, mashed potatoes, crispy potatoes, roasted mushrooms, or your favorite salad.

While the pork chops absorb the seasonings in the refrigerator for an hour, you can put your sous vide to work.

Set the sous vide temperature to 183° F to make sous vide carrots. Put the carrots in a Ziplock bag with the kosher salt, pepper, thyme, butter, and maple syrup.

Cook for 1 hour, or until the pork is done. To finish the carrots, heat them in a skillet with a little salt to give them a little color.

TIPS AND TRICKS

• Before sous vide cooking, season generously with salt and pepper.

• When cooking pork chops sous vide, no marinade or brine is required. Simply prepare the sauce and combine it with the pork chops after they have finished cooking in the sous vide water bath. Without the marinade, your pork chops will be very tender. However, if you want to add more flavor, you can sous vide the meat with the sauce.

• Completely dry the pork chops. Wipe away any excess moisture with paper towels, as it will prevent proper searing.

• Add your favorite sauce or seasoning to the chops to make them your own. Simply add your favorite sauce while the meat is searing.

Frequently Asked Questions

Succulent Sous Vide Pork Chops Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 5 minutes
• Yield: 4 servings

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Description

Goodbye, tough, flavorless pork chops! These Sous Vide Pork Chops are extremely tender, juicy, and flavorful! The sous vide method precisely cooks the pork chops to your desired temperature, and we’ll show you how to easily finish them with 5 popular flavors!

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Ingredients

Base:

• ▢4 Pork Chops (Bone-in or Bone-less, 1-inch thick, for thicker pork chops, see recipe notes*)
• ▢2 tablespoons olive oil (divided)
• ▢1/2 teaspoon salt
• ▢1/2 ground black pepper

Honey Garlic Sauce:

• ▢1/4 cup honey
• ▢2 cloves garlic minced
• ▢2 tablespoons soy sauce
• ▢2 tablespoons white vinegar

Balsamic Mustard Sauce:

• ▢1/4 cup balsamic vinegar
• ▢2 tablespoons mustard
• ▢1 tablespoon minced rosemary
• ▢salt to taste
• Maple Syrup BBQ Sauce:
• ▢1/4 cup maple syrup
• ▢3 tablespoons ketchup
• ▢2 tablespoons soy sauce
• ▢2 tablespoons white vinegar
• Applesauce:
• ▢1/2 cup apple sauce
• ▢1 ½ tablespoons brown sugar
• ▢1/2 tablespoon ground mustard
• ▢1/8 teaspoon cinnamon powder
• ▢salt to taste

Keto Seasoning:

• ▢1 1/2 teaspoons garlic powder
• ▢1 teaspoon paprika or smoked paprika
• ▢1 teaspoons salt
• ▢1 teaspoon black pepper

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Instructions

1. Pre-heat the sous vide water bath by filling the sous vide container or a large pot halfway with water and setting the Sous Vide Precision Cooker to (140°F/60°C) for medium-rare doneness. See the temperature chart in the post above if you want to cook it longer or shorter. (It’s best to place the container on a cutting board or pad to avoid burning the counter surface.)
2. Season the pork chops by rubbing them with 1 tablespoon oil on all sides.
3. Season both sides liberally with salt and pepper.
4. To sous vide the pork chops, place the seasoned pork in a zip-top bag in one layer. (If you have a vacuum sealer, you can also use vacuum seal bags.)
5. Seal the bag except for one corner and slowly lower it into the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If the water is too hot, use kitchen tongs to help push the bag down.)
6. Place the bag in the water bath, making sure it is completely submerged.
7. For 1-inch pork chops, cook for 1 hour.
8. While the pork chops are cooking in the sous vide water bath, prepare the sauce or seasoning. In a small bowl, combine the sauce and seasoning ingredients. If you use one of the sauces, heat it in a skillet over medium-low heat until it thickens.
9. When the timer goes off, remove the bag from the water bath and place it in the fridge or an ice bath to sear the pork chops. Allow them to cool for about 10 minutes.
10. Remove the pork chops from the bag and pat dry with paper towels. (It is critical to completely dry the surface; otherwise, it will interfere with the searing.)
11. Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil.
12. If you’re using one of the sauces, add the pork chops and sear for about 1-2 minutes on the first side. Add the sauce and flip the pork chops. Cook for an additional 1-2 minutes before tossing the pork chops with the sauce. If using the Keto seasoning, sprinkle the seasoning on the pork chops and sear in the skillet for about 1-2 minutes on each side.
13. Allow the pork chops to rest for about 5 minutes before serving.

Notes

If your pork chops are thicker, add 15 minutes to the minimum time for each half-inch thickness.

The nutrition information is based on plain pork chops without any additional flavors.

• Category: Pork
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 270kcal
• Sodium: 355mg
• Fat: 16g
• Saturated Fat: 4g
• Carbohydrates: 1g
• Protein: 29g
• Cholesterol: 90mg

Keywords: Sous vide pork chop, sous vide pork chop recipe, pork chop recipe, sous vide pork chop

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Sous Vide Balsamic and Sage Pork Chops

Sous Vide Pork Chops with Creamy Pan Gravy

Sous Vide Pork Chops With Creamy Caper Mustard Sauce

Simply season, sous vide, and sear the pork loin for the most delicious and flavorful pork loin! Results are guaranteed every time!

Goodbye, tough, flavorless pork loin! My children were never fans of pork until I discovered the sous vide method.

It precisely cooks the pork to the desired temperature, resulting in unparalleled tender and moist meat that is full of flavor.

Sous Vide Pork Chops, Sous Vide Pork Carnitas, and this Sous Vide Pork Loin recipe are among my favorites.

WHAT’S SOUS VIDE?

Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.

It’s a foolproof method for achieving perfect doneness.

BENEFITS OF SOUS VIDE COOKING:

There are two major advantages to doing so. First and foremost, your meat cooks to the desired temperature effortlessly and consistently.

Second, once cooked, you can leave it at the desired temperature for an extended period of time.

Assume you’re throwing a party and your guests are running late, or you’re staying out for happy hour a little longer than planned.

You don’t need to be concerned! Your meat will remain perfectly cooked for another hour, two, three, or even longer.

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PORK LOIN VS. PORK TENDERLOIN:

Pork loin and pork tenderloin are two distinct meat cuts. Pork loin is wider and thicker, and it comes from the animal’s back.

It can have either bone-in or boneless meat. Pork tenderloin, on the other hand, is a long, narrow, boneless cut that runs along the backbone.

INGREDIENTS YOU’LL NEED:

• Pork Loin Roast: Select the appropriate size pork loin for this recipe. If you don’t have a vacuum sealer and must use a zip-loc bag, buy a smaller pork loin that will fit in the bag. Alternatively, to accommodate the bag, cut the roast into two pieces.

• Garlic Powder: Gives this dish complexity and a deep, rich flavor.

• Paprika: It adds a beautiful color to the dish as well as a sweet peppery flavor. I used regular paprika, but smoked paprika can be used for a smoky flavor.

• I used kosher salt, but you can use table salt or sea salt instead.

• Pepper: The best pepper is freshly ground black pepper.

• Fresh rosemary sprigs were used as optional herbs. Thyme is also effective.

• After sous vide cooking, olive oil helps caramelize the surface of the pork loin in the skillet.

HOW TO SOUS VIDE PORK LOIN ROAST?

1. Set the Sous Vide Precision Cooker to 140°F (60°C) to pre-heat the sous vide machine.

2. To make the dry rub seasoning, combine garlic powder, paprika, salt, and pepper in a mixing bowl.

3. Season the pork loin by rubbing it with the seasoning.

4. Place the seasoned roast in a zip-lock bag and vacuum-seal it (or vacuum-sealer). Using the water displacement technique, seal the bag.

5. Sous vide cook pork loin: Place the bag in the warm water bath of a sous vide machine and cook for 3 hours. Remove the bag from the water when the timer goes off.

6. Finish by removing the roast from the bag and patting it dry with paper towels. Sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper. Serve by slicing against the grain.

HOW TO FINISH THE DISH?

There are several methods for finishing sous vide meat. It’s delicious on its own; simply slice and serve with potatoes and vegetables, or on top of a salad (with feta and yogurt dressing, YUM!).

The other option is to brown it for a more appealing finish and flavor. This can be done in a hot pan (quickly to avoid overcooking) or on a preheated grill or BBQ.

I gave it some appetizing grill marks on my grill preheated to its hottest setting (approx 600’F) for this presentation. I then topped it with some of my homemade blackberry BBQ sauce.

You can also brush the sauce on directly while grilling and allow it to become sticky. I didn’t want to hide what it looked like for demonstration purposes, so I served the sauce underneath, and it was a hit.

SOUS VIDE PORK LOIN SEASONING:

The dry rub adds flavor and tenderizes the pork loin. This simple seasoning, made with only a few ingredients you probably already have on hand, appeals to me.

It is not necessary to brine it. It is critical to generously season your roast before cooking it in the sous vide machine.

SOUS VIDE PORK LOIN TEMPERATURE:

Because I prefer my pork loin medium-rare, I set the sous vide machine to 140°F/60°C. If you want to try another doneness, refer to the chart below:

HOW LONG DOES IT TAKE TO SOUS VIDE PORK LOIN?

As with most sous vide recipes, there is a range of time that you can leave it in the water bath and it will be safe to eat.

You can cook a pork loin for anywhere from 2 1/2 to 5 hours.

This means it is safe to eat and ready in 2 1/2 hours, but you can leave it in there for up to 5 hours. Any longer, and the meat will begin to degrade and the texture will change.

CAN YOU SOUS VIDE FROZEN PORK LOIN?

Yes, sous vide cooking works well with frozen meat. Simply add an extra 60 minutes to your cooking time.

Repeat the process and seasoning on the meat, but cook it for a little longer.

SOUS VIDE TIPS:

• Searing the pork loin after it has emerged from the sous vide bath enhances its flavor and texture. If you don’t pat the meat dry with a paper towel before putting it in a hot pan, it won’t sear well in the oil.

• When you go to sear the meat, make sure the oil is hot. Because your meat has already been cooked to the desired temperature, the longer it sits in the pan, the more done it becomes. To reduce the amount of time spent in the pan, it should be hot and the oil should be shimmering before you add it.

• Season to taste. Seasoning a pork roast can be done in a million different ways; just make sure to season generously so that it really flavors the meat.

• If you don’t have a lid for your sous vide bath, a cookie sheet or pot lid will suffice. When you cover the water bath, you lose less water while it cooks, so you won’t have to add any more. You will also lose less heat as the meat cooks.

Frequently Asked Questions

Perfectly Moist Sous Vide Pork Loin Recipe

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(5 votes, average: 4.40 out of 5)
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4.4 from 5 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours and 10 minutes
• Yield: 6 servings

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Description

This Sous Vide Pork Loin is by far the best way to cook a pork loin roast, resulting in a tender and juicy dinner. Simply season, sous vide, and sear the pork loin for the most delicious and flavorful pork loin! Results are guaranteed every time!

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Ingredients

Pork Loin

• ▢3 lbs pork loin roast boneless▢
• 1 tablespoon olive oil

Dry Rub

• ▢1 teaspoon kosher salt▢
• 1 teaspoon ground black pepper▢
• 1 teaspoon paprika or smoked paprika▢
• 1 tablespoon garlic powder
• ▢fresh rosemary sprigs

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Instructions

1. Set the Sous Vide Precision Cooker to 140°F (60°C) to pre-heat the sous vide machine.
2. To make the dry rub seasoning, combine garlic powder, paprika, salt, and pepper in a mixing bowl.
3. Season the pork loin: Rub the seasoning all over the pork loin.
4. Place the seasoned roast in a zip-lock bag and vacuum-seal it (or vacuum-sealer). If you’re using a zip-loc bag, seal it with the water displacement technique.
5. Sous vide cook pork loin: Place the bag in the warm water bath of a sous vide machine and cook for 3 hours. Remove the bag from the water when the timer goes off.
6. Remove the roast from the bag and pat dry with paper towels before searing. Sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper. Serve by slicing against the grain.

Notes

None

• Category: Pork
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 6 servings
• Calories: 326kcal
• Sugar: 1g
• Sodium: 500mg
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 51g
• Cholesterol: 143mg

Keywords: Sous vide pork loin, pork loin roast, sous vide recipe, sous vide pork loin recipe

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