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 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

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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/

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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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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Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe

Sous Vide Leg of Lamb with Rosemary and Garlic

Sous Vide – Rosemary Leg of Lamb with Roasted Root Vegetables

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

Other recipes to try:

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.

Recommended:

• How To Sous Vide Frozen Steak?
• 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

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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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Sous Vide Pork Tenderloin With Pineapple Glaze

The sous vide method allows you to precisely set the temperature to your preferred doneness, with no risk of overcooking!

Pulled pork is a great protein source to have on hand. You can make sous vide pork shoulder ahead of time and serve it on sandwiches, tacos, or burritos with BBQ sauce on top. Absolutely delectable!

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.

WHY SOUS VIDE PORK SHOULDER?

Pork shoulder is the traditional cut for pulled pork because it has less fat.

When compared to traditional methods such as the crock pot, instant pot, or oven, sous vide cooking makes the meat much more tender and juicy.

• The sous vide machine evenly cooks the pork from edge to edge, and it’s low-stress cooking because it eliminates short windows of time for perfect doneness.

• It’s actually quite simple to make, and there’s no need to brine the meat because your sous vide machine will do the majority of the work for you. Once you’ve tried it, you’ll never go back to the old way!

• It’s ideal for preparing ahead of time and then finishing in the oven or smoker before serving.

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HOW TO COOK SOUS VIDE PORK SHOULDER?

1. Pork shoulder can be found in the meat section of most supermarkets. It usually weighs 4-6 pounds and has a layer of fat on the bottom. This recipe works with both bone-in and boneless chicken. I prefer bone-in for the added flavor. It’s also known as pork butt or Boston butt.

2. To begin, season the pork shoulder with a dry rub. It could be as simple as salt and pepper, but I usually season with paprika, oregano, garlic, and cumin. I also like to add pineapple juice, which out the best flavors in the pork.

3. Then, seal the zip-lock bag with the seasoned pork shoulder and pineapple juice using the “water displacement” technique (see recipe for details).

4. The vacuum-sealed pork shoulder should then be cooked in a sous vide water bath at 165°F (74°C) for 16 to 24 hours. When the pork shoulder is done, take it out of the bag and shred it with two forks.

5. I like to broil the shredded pork for a few minutes to crisp up the edges. Then drizzle with BBQ sauce and serve alongside sandwiches!

WHAT TYPE OF PORK SHOULD BE USED?

When making pulled pork, I like to use a bone-in pork butt, also known as a Boston butt. The pig’s butt cut is actually located in the upper part of the shoulder, directly in front of the front leg.

A joint bone and, more often than not, the shoulder blade will be found in the Boston butt. These bones will add flavor to the meat but will increase the overall weight of the purchase.

A boneless pork butt can also be substituted. There are no kinks to work around, and the price for this convenience may be higher. Everyone has a personal preference.

When it comes to cooking pork, sous vide cooking is unrivaled. On New Year’s Day, we serve sous vide pork and sauerkraut for good luck, and juicy sous vide boneless pork chops are a weeknight favorite, all served with a side of sous vide potatoes.

WHY SOUS VIDE PORK SHOULDER AT 165°F?

The sous vide method allows you to cook the meat to the desired degree of doneness. I’ve cooked sous vide pork shoulder numerous times, and my favorite setting is 165°F / 74°C for approximately 18 hours.

The pork is very tender and moist at this temperature, and it can be easily shredded with forks.

The texture is much more juicy than with traditional methods. If you want to experiment with different temperatures, here’s a chart:

WHAT ARE THE ADVANTAGES OF SOUS VIDE A PORK SHOULDER?

When cooking a tough piece of meat, such as a pork shoulder with a lot of connective tissue, cooking it at a low temperature for an extended period of time will yield meat that falls apart while retaining all of the juiciness and flavors that we love in pork shoulder.

Sous vide cooking allows for precise temperature control without the need to monitor the cook.

• Meal prep: Cook the pork shoulder ahead of time and finish it on the grill, smoker, or in the oven when ready to serve.

• Cooking without stress – once the shoulder is in the sous vide, there is no need to attend to it. Without your assistance, the circulator will maintain a precise temperature. Essentially, it is a’set it and forget it’ system.

• Self-basting – The pork will baste itself in its own juices, making full contact with all surfaces. Any spice rub you use on the pork will infuse it even more.

• Choose your texture – Unlike other cooking methods, sous vide allows you to select your preferred texture based on the temperature of the water.

• Less smoker/grill time – After the first 2-3 hours on a smoker, the meat has lost its smoky flavor. You can get the amazing smoky flavor and crust by using a 2-step cooking method without leaving it on the grill/smoker for hours on end.

HOW LONG TO SOUS VIDE PORK SHOULDER?

This post’s pork shoulder was cooked for 18 hours. You can remove it after 16 hours or cook it for up to 24 hours at 165°F.

HOW TO KEEP SHREDDED PORK MOIST?

There will be some liquid in the bag from the pork as it cooks. Don’t waste the juices. Toss the shredded pork with 1 cup of the juices to combine. This will help to keep the pork moist.

HOW TO MAKE THE BEST PULLED PORK SANDWICH?

Toast some hamburger buns with a little butter under the broiler until lightly browned.

Assemble the sandwich by layering some shredded pork on the bun and sprinkling some BBQ sauce on top. You can also serve the pork with coleslaw on top.

SHOULD YOU SMOKE THE PORK BEFORE OR AFTER SOUS VIDE?

There is some debate over whether to smoke the pork shoulder before or after it is sous vide. In my opinion, it should be cooked sous vide first, then finished in the smoker or oven.

The reason for this is that the flavorful bark formed in the BBQ would be broken down if it was then cooked sous vide.

TIPS FOR MAKING THE BEST SOUS VIDE PORK SHOULDER:

• If you have a vacuum seal bag, use it to seal the bag. However, a ziplock bag can also be used. Just keep the seams above the water so the bag doesn’t pop open during the long cooking process.

• Cover the pot: To prevent water evaporation, cover the sous vide container with a lid. If you’re using a regular pot, cover it with aluminum foil. You should also check the water level several times to ensure that the meat is completely submerged.

• Plan ahead of time: sous vide cooking pork shoulder takes 16-24 hours. So begin cooking at least a day ahead of time. You can also prepare it ahead of time and then broil it in the oven when you’re ready.

• Is it possible to overcook sous vide pork shoulder? Although sous vide meat cannot be overcooked, it can become mushy if left in the sous vide water bath for an extended period of time.

• What is the best way to reheat sous vide pork shoulder? Although it can be reheated in the microwave, I recommend warming it in a 350°F oven for about 5 minutes, or until warmed through.

• Is it possible to freeze pulled pork? Yes, it does freeze well. It will keep for up to 2 months if stored in an airtight container.

Frequently Asked Questions

Super Tender Sous Vide Pork Shoulder 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: 20 minutes
• Cook Time: 18 hours
• Total Time: 18 hours and 20 minutes
• Yield: 8 servings

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Description

Sous Vide Pork Shoulder is incredibly simple to prepare and always comes out flavorful and tender! Plus, it’s a tried-and-true recipe. Simply set the temperature to your preferred doneness, and there is no risk of overcooking!

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Ingredients

Sous Vide Pork Shoulder

• ▢4-5 pounds pork shoulder or pork butt (bone-in or boneless)
• ▢2 teaspoons salt
• ▢1 teaspoon ground black pepper
• ▢1 1/2 tablespoons ground cumin
• ▢1/2 teaspoon paprika
• ▢2 teaspoons dried oregano
• ▢4-5 cloves garlic smashed
• ▢3/4 cup pineapple juice or orange juice

For Pulled Pork Sandwiches

• ▢1 cup barbecue sauce
• ▢hamburger buns
• ▢butter optional

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Instructions

1. Season the pork with salt, pepper, cumin, paprika, smashed garlic, and dried oregano in a small bowl.
2. Rub the seasoning all over the pork shoulder.
3. Sous Vide Pork Shoulder: Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 165°F (74°C). If you want to cook them to different degrees of doneness, follow the instructions in the post above.
4. In a large vacuum seal bag or zip-lock bag, combine the seasoned pork and pineapple juice. If you’re using zip-lock bags, use the “water displacement” technique to seal them: 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. Seal the rest of the bag.
5. Lower the bag into the water bath, making sure the meat is completely submerged and the seams are above the water.
6. Cover the pot with aluminum foil and cook for 16 to 24 hours on sous vide.
7. Remove the bag from the water bath when the timer goes off (do not discard the juices in the bag).
8. Transfer the shredded pork to a large baking sheet and shred with two forks. Spoon 1 cup of the bag’s juices over the pork and toss to combine.
9. Broil for 5-10 minutes on high heat, or until the edges of the pork have browned and become crispy.
10. To make the pulled pork sandwich, brush the hamburger buns with butter and toast them under the broiler until lightly browned. Assemble the sandwich by layering shredded pork on one half of the buns and covering with the bun tops. Serve immediately and enjoy!

Notes

Check the water level from time to time to ensure it is not too low.

Make it ahead of time: After the pork shoulder has been sous vide cooked, it can be stored in the refrigerator for up to 3 days before shredding.

You can cook a frozen pork shoulder for the same amount of time.

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

Nutrition

• Serving Size: 8 servings
• Calories: 574kcal
• Sodium: 739mg
• Fat: 41g
• Saturated Fat: 15g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 45g
• Cholesterol: 170mg

Keywords: Sous vide pork shoulder, pulled pork shoulder, sous vide recipe, pork shoulder recipe

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Every time, this sous vide Mahi-mahi recipe will be cooked to perfection. This dish is ideal for introducing Thai flavors to your family because it is not overpoweringly hot.

DO I USE FRESH OR FROZEN MAHI-MANI FILETS FOR THIS RECIPE?

When possible, I prefer to use fresh fish, but this is not always possible for everyone. This recipe works well with frozen Mahi-mahi filets.

Make every effort to ensure that your fish is sustainably sourced and responsibly caught.

CAN THIS RECIPE BE MADE AHEAD?

If you want to batch cook or add this recipe to your weekly meal prep plan, I recommend making the sauce ahead of time and vacuum sealing the fish filets.

Once the fish has been placed in the bags, it is ready to be frozen for later use.

There is no need to thaw and then refreeze the fish if you are using frozen fillets. Simply place the cooled sauce in the freezer bag with the Mahi, vacuum seal, and freeze.

CAN THIS RECIPE BE MADE WITH ANOTHER TYPE OF FISH?

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This recipe would work well with sea bass or tilapia. If you’re not sure what fish to use in place of the Mahi-mahi, ask your grocery store’s seafood manager to recommend a mild, meaty white fish.

If you find a good deal on a sea bass, buy a few extra steaks and try my Sous Vide Sea Bass recipe, which combines sea bass with roasted tomatoes, olives, corn, and capers.

DO I NEED A SOUS VIDE CIRCULATOR OR SOUS VIDE MACHINE FOR THIS RECIPE?

If you don’t have a sous vide circulator or machine, you can cook this recipe in a countertop multi cooker; however, make sure it has an integrated Sous Vide function.

This feature is not available on the majority of countertop multi cookers. You know, the Fissler Supreme Multi Pot.

The German company known for their pressure cookers and high-quality cookware makes sous vide cooking simple and approachable for the home cook.

DOES THE SOUSPREME MULTI POT HAVE OTHER FEATURES BESIDES SOUS VIDE?

The Souspreme is a multi-cooker that has 18 one-touch cooking programs that range from steaming to sautéing to sous vide, fermenting, and many more.

This one countertop appliance is ideal for soups, meats, stews, poultry, grains, beans, chili, yogurt, dough, and cake—the list goes on!

SOUSPREME MULTI POT TIPS FOR SOUS VIDE:

• Begin with a cup of hot tap water. This reduces the heat time of the sous vide function. The average household hot water temperature is around 120 degrees Fahrenheit.

• While the machine is heating up, close the lid on the Souspreme.

• Instead of using the water displacement method, vacuum seal the fish. The Souspreme will need to cook with the lid on, and there is no place to clip the bag.

• Wait for three beeps to indicate that the Souspreme has reached temperature and is ready for your fish to be placed in the water bath.

INGREDIENTS YOU’LL NEED:

• Filets of mahi-mahi
• coconut milk (unsweetened)
• 1 lime zest plus fresh lime juice
• Red curry paste from Thailand
• sugar
• peeled and minced fresh ginger
• minced garlic cloves
• sauce de poisson
• chopped fresh cilantro, plus more for garnish
• minced scallions, plus more for garnish
• Rice

HOW TO MAKE SOUS VIDE MAHI-MAHI WITH THAI COCONUT CURRY SAUCE

1. Preheat the Souspreme to 140°F and prepare the sauce and seal the fish while it is heating up. To preheat, press the sous vide button on the Souspreme twice quickly until the temperature reaches 140.

2. To set the cook time, use the -/+ buttons. Set the timer for 30-60 minutes. The beauty and convenience of sous vide cooking is that there is a grace period when it comes to cooking time.

3. Whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger, and fish sauce in a medium saucepan.

4. Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the sauce thickens and reduces by half. Approximately 8 minutes.

5. Remove the pan from the heat and turn it off.

6. Mix in the cilantro and green onions. Season to taste with salt and pepper.

7. Place the Mahi-mahi filets in a vacuum sealer bag, leaving some space between them.

8. 1/4 cup of the sauce should be added to the bag with the mahi filets. The remaining sauce can be reheated and served with the fish.

9. Remove the air from the bag with a vacuum sealer and seal the bag before the sauce reaches the bag’s edge. If desired, double-seal the envelope.

10. Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot once the Souspreme has reached temperature. Check that the bag is completely submerged in water.

11. Close the Souspreme’s lid, lock it, and open the vent.

12. Once the machine has reached temperature, the cooking time will begin.

13. Remove the bag from the Souspreme and carefully cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates at the end of the cook time.

14. Serve the fish with the remaining sauce and hot rice. If desired, top with additional cilantro and scallions.

MAHI-MAHI WITH THAI COCONUT CURRY SAUCE TIPS:

• Grate the garlic, zest the lime, and grate the ginger with a microplane grater. This dish benefits from the fine texture.

• Add an additional teaspoon of Thai red curry paste to the sauce to increase the heat.

• Reduce the sauce even more for a thicker sauce. Although there will be less sauce, the flavors will be more concentrated.

Frequently Asked Questions

Sous Vide Mahi-mahi 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: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings

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Description

Mahi-mahi with Thai coconut curry sauce is a simple fish recipe with Thai flavors. Every time, this sous vide Mahi-mahi recipe will be cooked to perfection. This dish is ideal for introducing Thai flavors to your family because it is not overpowering with heat.

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Ingredients

• 4 4-ounce Mahi-mahi Filets
• 1 13.5 ounce can unsweetened coconut milk
• 1 tablespoon fresh lime juice plus zest of 1 lime
• 1 tablespoon Thai red curry paste
• 1 teaspoon sugar
• 4 teaspoons fresh ginger peeled and minced
• 2 garlic cloves minced
• 1 teaspoon fish sauce
• 2 tablespoons fresh cilantro chopped plus more for garnish
• 2 tablespoons scallions minced plus more for garnish
• 1 cup Rice

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Instructions

1. Preheat the Souspreme to 140°F and prepare the sauce and seal the fish while it is heating up. To preheat, press the sous vide button on the Souspreme twice quickly until the temperature reaches 140.
2. To set the cook time, use the -/+ buttons. Set the timer for 30-60 minutes. The beauty and convenience of sous vide cooking is that there is a grace period when it comes to cooking time.
3. Whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger, and fish sauce in a medium saucepan.
4. Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the sauce thickens and reduces by half. Approximately 8 minutes.
5. Remove the pan from the heat and turn it off.
6. Mix in the cilantro and green onions. Season to taste with salt and pepper.
7. Place the Mahi-mahi filets in a vacuum sealer bag, leaving some space between them.
8. 14 cup of the sauce should be added to the bag with the mahi filets. The remaining sauce can be reheated and served with the fish.
9. Remove the air from the bag with a vacuum sealer and seal the bag before the sauce reaches the bag’s edge. If desired, double-seal the envelope.
10. Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot once the Souspreme has reached temperature. Check that the bag is completely submerged in water.
11. Close the Souspreme’s lid, lock it, and open the vent.
12. Once the machine has reached temperature, the cooking time will begin.
13. Remove the bag from the Souspreme and carefully cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates at the end of the cook time.
14. Serve the fish with the remaining sauce and hot rice. If desired, top with additional cilantro and scallions.

Notes

Grate the garlic, zest the lime, and grate the ginger with a microplane grater. This dish benefits from the fine texture.

Add an additional teaspoon of Thai red curry paste to the sauce to increase the heat.

Reduce the sauce even more for a thicker sauce. Although there will be less sauce, the flavors will be more concentrated.

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

Nutrition

• Serving Size: 4 servings
• Calories: 256kcal
• Sugar: 2g
• Sodium: 390mg
• Fat: 3g
• Saturated Fat: 2g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 149mg

Keywords: Sous vide, sous vide mahi mahi, sous vide fish, sous vide mahi mahi recipe, mahi mahi recipe

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Sous Vide Mahi Mahi with Lime, Ginger & Cilantro Sauce

Marinated in a balsamic and honey sauce, sous vide cooked to juicy perfection by precisely controlling the temperature, and finished in the skillet for a beautiful brown crust!

WHAT IS LONDON BROIL?

Originally, London Broil referred to a steak dish made by marinating and broiling a lean cut such as flank steak or top round to medium rare, then slicing it across the grain into thin strips.

However, butchers have been selling a cut of beef known as a London Broil, which is typically a top round, for many years.

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.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

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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.

WHY SOUS VIDE LONDON BROIL?

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

The London broil, also known as the top round, is a lean and tough cut of beef.

When cooked using traditional methods such as pan-frying, baking, or grilling, the meat can easily become tough and dry if the small window of perfect doneness is missed.

The sous vide method eliminates this problem by precisely controlling the temperature, and you can leave the meat in the water bath for an extended period of time.

Furthermore, it results in a steak that is evenly done from edge to edge. Once y

HOW TO SOUS VIDE LONDON BROIL

1. Begin by marinating the steak for 30 minutes to 2 hours in a bowl or zip-top bag with balsamic vinegar, honey, garlic, soy sauce, Worcestershire sauce, mustard, and olive oil.

2. Set the temperature of the Sous Vide Precision Cooker to 133°F (56°C).

3. Put the marinated steak in a zip-lock bag and seal it. Using the water displacement technique, seal the bag.

4. Cook the bag in a warm water bath for 6-8 hours (covered by foil to minimize water evaporation).

5. When the timer goes off, take the bag out of the water and place it in an ice bath or the refrigerator.

6. Allow it to cool for about 10 minutes.

7. Take the steak out of the bag and pat it dry with paper towels. Grill or sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper.

8. Serve by slicing against the grain.

SOUS VIDE LONDON BROIL MARINADE

The marinade enhances the flavor and tenderizes this lean cut. Marinating the steak for 30 minutes to 2 hours will make it more tender and flavorful.

It is critical to marinate your steak BEFORE cooking it in a sous vide machine.

SOUS VIDE LONDON BROIL TEMPERATURE

Because I prefer my London broil medium-rare, I set my sous vide machine to 133°F/56°C.

Because the top round is a very lean cut, it should not be cooked past medium doneness, or it will become tough and chewy.

If you want to experiment with different levels of doneness, use the chart below:

HOW LONG DOES IT TAKE TO SOUS VIDE LONDON BROIL?

There is a wide range of cooking times available, but I find that cooking it at 133°F/56°C for 6-8 hours yields the best results.

• If you cook it for 12 hours, it will become softer, but it will also be very dry and flavorless.
• 2-4 hours results in slightly chewy meat with improved flavor.
• 6-8 hours provides a good balance of tenderness and flavor.

CAN YOU OVERCOOK LONDON BROIL IN THE SOUS VIDE MACHINE?

Although the sous vide method does not allow you to “over cook” a steak (you can leave it in a warm bath for an extra hour or two), the texture can become mushy if the steak is left in the water for too long.

SEAL THE BAG WITHOUT A VACUUM SEALER

You don’t need a vacuum sealer for this recipe. Ziploc Freezer 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. Simply place your food in the bag and seal 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.

MAKE AHEAD INSTRUCTIONS

Cook the London broil ahead of time and keep it in the fridge in the bag for up to 5 days.

To do so, follow the recipe instructions until you reach the ice bath. After removing the bag of beef from the ice bath, place it in the refrigerator for up to 5 days.

To reheat the beef, place it in a 132F water bath for 10-15 minutes, or until it feels warm. Sear the meat and make the sauce according to the recipe.

FREEZING INSTRUCTIONS

After the ice bath, place the bag of beef in the freezer for up to 3 months.

Simply place it in the fridge overnight to thaw, then heat it in a 132F water bath for about 10-15 minutes, or until the beef is warm. Sear the meat and make the sauce according to the recipe.

EXPERT TIPS

• I usually salt the London broil the night before and leave it in the fridge uncovered until ready to cook for the best results.

• Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

• Because some mustard brands are saltier than others, taste your sauce before adding all of the salt.

• If there isn’t enough juice from the bag to make a sauce when making the glaze, add some beef broth until you have about half a cup.

• It will overcook if you sear the London broil for more than 1 minute per side.

Frequently Asked Questions

Sous Vide London Broil (Top Round Steak)

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(3 votes, average: 4.33 out of 5)
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4.3 from 3 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours and 5 minutes
• Yield: 4 servings

Print Recipe

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Description

Sous Vide London Broil is the best way to cook the lean but inexpensive top round steak, transforming it into a tender and flavorful meal! Marinated in a balsamic and honey sauce, sous vide cooked to juicy perfection by precisely controlling the temperature, and finished in the skillet for a beautiful brown crust!

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Ingredients

• 2  pounds top round steak or flank steak
• ▢3  tablespoons balsamic vinegar
• ▢1  tablespoon honey
• ▢3  tablespoons soy sauce
• ▢2  tablespoons Worcestershire sauce
• ▢2 tablespoons olive oil  divided
• ▢3  garlic cloves  smashed
• ▢2  teaspoons mustard  optional
• ▢salt and pepper to taste

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Instructions

1. Marinate the steak by combining balsamic vinegar, honey, soy sauce, Worcestershire sauce, garlic, 1 tablespoon olive oil, and mustard in a zip-lock bag or mixing bowel. Combine thoroughly.
2. Close the bag and coat the meat thoroughly with top round steak. Allow it to marinate in the refrigerator for 30 minutes to 2 hours.
3. Sous Vide the steak: In the meantime, fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 133°F (56°C).
4. Take the steak out of the marinade and place it in a fresh zip-lock bag (discard the marinade).
5. 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.
6. Place the bag in the sous vide container and seal it. Make sure the steak is completely submerged while the bag’s seams are above the water.
7. Sous vide cook for 6-8 hours, covered with several layers of aluminum foil.
8. Sear the steak: Once your steak has finished cooking in the sous vide machine, remove it from the water bath and place it in an ice bath or refrigerator. Allow it to cool for about 10 minutes.
9. Remove the steak from the ziplock bag and pat dry with paper towels.
10. If necessary, season with additional salt and pepper. Using a brush, coat the steak with oil.
11. Preheat the cast-iron skillet or grill to medium-high. When the pan is very hot, add the steak and sear for about 1-2 minutes per side.
12. Serve with potatoes and vegetables, sliced against the grain.

Notes

NOne

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

Nutrition

• Serving Size: 4 servings
• Calories: 401kcal
• Sugar: 7g
• Sodium: 1014mg
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 54g
• Cholesterol: 138mg

Keywords: Sous vide london broil recipe, london broil recipe, london broil, sous vide recipe

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