< Previous10Sous Vide for Everybody11Sous Vide for Everybody 33/4 cups (845 grams) whole milk 1/4 cup (60 grams) plain yogurt with live and active cultures1 Using sous vide circulator, bring water to 110°F/43.5°C in 7‑quart container. Heat milk in large saucepan over medium‑low heat, without stirring, until milk registers 185°F/85°C. Strain milk through fine‑mesh strainer into 8‑cup liquid measuring cup. Let cool until milk registers 110°F/43.5°C, stirring occasionally to prevent skin from forming, about 30 minutes.2 Combine yogurt and 1/2 cup (120 grams) cooled milk in small bowl. Gently stir yogurt mixture into remaining cooled milk, and then transfer to two 1‑pint jars and cover with tight‑fitting lids. Place jars in prepared water bath, cover, and cook for at least 5 hours or up to 24 hours. Let yogurt cool at room temperature for 15 minutes. Transfer to refrigerator and let sit until fully chilled, about 3 hours. Stir yogurt to recombine before serving.VariationsGreek YogurtLine fine‑mesh strainer with double layer of coffee filters and set over large bowl. Transfer completely cooled yogurt to prepared strainer, cover, and refrigerate until 2 cups (450 grams) of liquid have drained into bowl, 7 to 8 hours. Discard drained liquid.Fruit-on-the-Bottom Yogurt CupsThis recipe will work with any variety of your favorite jam or preserves.Substitute eight 4‑ounce jars for 1‑pint jars. Dollop 1 tablespoon (20 grams) jam or preserves into each jar before transferring yogurt mixture to jars in step 2. Carefully pour off any liquid that has settled on top of yogurt before serving. YogurtYIELD MAKES 4 CUPS (965 GRAMS)Sous Vide Temperature 110°F /43°CSous Vide Time 5 to 24 hoursActive Cooking Time 1 hour, plus chilling timeTo Make Ahead Yogurt can be refrigerated for up to 1 week; stir to recombine before serving. Why This Recipe Works Making yogurt at home is a pretty simple process with delicious results, and it requires just two ingredients: milk and a starter (for this recipe we used a small amount of store-bought yogurt with live cultures). The live cultures–namely Lactobacillus bulgaricus and Streptococcus thermophilus–are benefi-cial bacteria that give yogurt the flavor (tangy) and texture (thick) that we love. It doesn’t hurt that these cultures are purportedly very good for you, too. First, we heated milk to 185°F/85 °C to kill unwanted microorgan-isms and denature the proteins in the milk. This protein reconfiguartion allowed the cultured milk to transform into creamy yogurt rather than separate into curds and whey. We learned that it was important to resist the urge to stir the milk during this heating process. As the proteins denature, they become loose strands eager to tangle with each other; stirring led to small lumps in the end product. We then cooled the milk to 110°F/43.5°C to create a friendly environment for the starter culture and to prevent curdling. We stirred in the yogurt starter, put the mixture into jars, and finally placed the jars in a water bath to incubate. The beauty of using a sous vide circulator for this process was that we could precisely hold our yogurt in the culturing temperature sweet spot without any babysitting. Five hours later, we were rewarded with delicious, tangy homemade yogurt. We found we could leave it for as long as 24 hours; the longer the incubation time, the greater the pucker. The success of this recipe hinges on using yogurt that contains live and active cultures. We recommend using Mason jars, as they handle heat and come with a tight-fitting lid. This recipe can be doubled. 10Sous Vide for Everybody11Sous Vide for Everybody 33/4 cups (845 grams) whole milk 1/4 cup (60 grams) plain yogurt with live and active cultures1 Using sous vide circulator, bring water to 110°F/43.5°C in 7‑quart container. Heat milk in large saucepan over medium‑low heat, without stirring, until milk registers 185°F/85°C. Strain milk through fine‑mesh strainer into 8‑cup liquid measuring cup. Let cool until milk registers 110°F/43.5°C, stirring occasionally to prevent skin from forming, about 30 minutes.2 Combine yogurt and 1/2 cup (120 grams) cooled milk in small bowl. Gently stir yogurt mixture into remaining cooled milk, and then transfer to two 1‑pint jars and cover with tight‑fitting lids. Place jars in prepared water bath, cover, and cook for at least 5 hours or up to 24 hours. Let yogurt cool at room temperature for 15 minutes. Transfer to refrigerator and let sit until fully chilled, about 3 hours. Stir yogurt to recombine before serving.VariationsGreek YogurtLine fine‑mesh strainer with double layer of coffee filters and set over large bowl. Transfer completely cooled yogurt to prepared strainer, cover, and refrigerate until 2 cups (450 grams) of liquid have drained into bowl, 7 to 8 hours. Discard drained liquid.Fruit-on-the-Bottom Yogurt CupsThis recipe will work with any variety of your favorite jam or preserves.Substitute eight 4‑ounce jars for 1‑pint jars. Dollop 1 tablespoon (20 grams) jam or preserves into each jar before transferring yogurt mixture to jars in step 2. Carefully pour off any liquid that has settled on top of yogurt before serving. YogurtYIELD MAKES 4 CUPS (965 GRAMS)Sous Vide Temperature 110°F /43°CSous Vide Time 5 to 24 hoursActive Cooking Time 1 hour, plus chilling timeTo Make Ahead Yogurt can be refrigerated for up to 1 week; stir to recombine before serving. Why This Recipe Works Making yogurt at home is a pretty simple process with delicious results, and it requires just two ingredients: milk and a starter (for this recipe we used a small amount of store-bought yogurt with live cultures). The live cultures–namely Lactobacillus bulgaricus and Streptococcus thermophilus–are benefi-cial bacteria that give yogurt the flavor (tangy) and texture (thick) that we love. It doesn’t hurt that these cultures are purportedly very good for you, too. First, we heated milk to 185°F/85 °C to kill unwanted microorgan-isms and denature the proteins in the milk. This protein reconfiguartion allowed the cultured milk to transform into creamy yogurt rather than separate into curds and whey. We learned that it was important to resist the urge to stir the milk during this heating process. As the proteins denature, they become loose strands eager to tangle with each other; stirring led to small lumps in the end product. We then cooled the milk to 110°F/43.5°C to create a friendly environment for the starter culture and to prevent curdling. We stirred in the yogurt starter, put the mixture into jars, and finally placed the jars in a water bath to incubate. The beauty of using a sous vide circulator for this process was that we could precisely hold our yogurt in the culturing temperature sweet spot without any babysitting. Five hours later, we were rewarded with delicious, tangy homemade yogurt. We found we could leave it for as long as 24 hours; the longer the incubation time, the greater the pucker. The success of this recipe hinges on using yogurt that contains live and active cultures. We recommend using Mason jars, as they handle heat and come with a tight-fitting lid. This recipe can be doubled. 12Sous Vide for Everybody13Sous Vide for Everybody 2 tablespoons (28 grams) unsalted butter, cut into 2 pieces and chilled 1 teaspoon (1 gram) chopped fresh tarragon Salt and pepper1 Pour off all but 1 tablespoon (14 grams) fat from skillet used to sear steak. (If necessary, add oil to equal 1 tablespoon (14 grams).) Add shallot and fennel seeds and cook over medium heat until shallot is softened, 1 to 2 minutes. Stir in broth, wine, and mustard, scraping up any browned bits. Bring to simmer and cook until liquid is reduced to 1/2 cup, about 6 minutes.2 Off heat, whisk in butter, 1 piece at a time, until melted and sauce is thickened and glossy. Whisk in tarragon any accumulated meat juices and season with salt and pepper to taste. Serve immediately.at a time, until melted and sauce is thickened and glossy. Whisk in pepper, vinegar, and any accumulated meat juices. Season with salt to taste. Serve immediately.Mustard-Fennel Pan SauceYIELD Makes about 1/2 cupNote that this recipe is meant to be started after you have seared the steaks. Sauvignon Blanc is our pre‑ferred white cooking wine. Vegetable oil, if needed 1 shallot (30 grams), minced 1/2 teaspoon (1.5 grams) fennel seeds, cracked 1/2 cup (113 grams) chicken broth 1/4 cup (56 grams) dry white wine 11/2 tablespoons (27 grams) Dijon mustard Perfect Seared SteaksYIELD SERVES 4Sous Vide Temperature 130°F/54.5°CSous Vide Time 11/2 to 3 hoursActive Cooking Time 30 minutesTo Make Ahead We don’t recommend making this recipe in advance. Why This Recipe Works Cooking steaks sous vide is a game changer. The water bath technique takes all of the risk, guesswork, and stress out of the dinner-preparation equation. With sous vide, steaks are cooked to the same temperature, and thus same doneness (of your choos-ing!), all the way through. This eliminates the gray band of overcooked meat around the exterior of steaks, which often occurs with traditional pan-roasted methods. Once your sous vide steaks are taken out of the water bath, all that’s left to do is to give them a quick sear in a scream-ing hot pan to create the Maillard browning and flavorful crust. This recipe was developed for tender steaks such as strip, rib eye, shell sirloin, top sirloin, and tenderloin; avoid tougher cuts such as top round, bottom round, blade, and flank. Serve with Red Wine–Peppercorn Pan Sauce or Mustard-Fennel Pan Sauce (recipes follow), if desired. 2 pounds (900 grams) boneless beef steaks, 1 to 11/2 inches thick, trimmed Salt and pepper 7 tablespoons (98 grams) vegetable oil1 Using sous vide circulator, bring water to 130°F/54.5° C in 7‑quart container.2 Season steaks with salt and pepper. Place steaks and 1/4 cup (56 grams) oil in 1‑gallon zipper‑lock freezer bag and toss to coat. Arrange steaks in single layer and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until steaks are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 11/2 hours or up to 3 hours.3 Transfer steaks to paper towel–lined plate and let rest for 5 to 10 minutes. Pat steaks dry with paper towels. Heat remaining 3 tablespoons (42 grams) oil in 12‑inch skillet over medium‑high heat until just smoking. Sear steaks, about 1 minute per side, until well browned. Transfer to cutting board and slice into 1/2‑inch‑thick slices. Serve.Red Wine–Peppercorn Pan SauceYIELD MAKES ABOUT 1/2 CUPNote that this recipe is meant to be started after you have seared the steaks. Use a good quality medi‑um‑bodied wine, such as a Côtes du Rhône or Pinot Noir, for this sauce. Vegetable oil, if needed 1 large shallot (30 grams), minced 1/2 cup (113 grams) dry red wine 3/4 cup (168 grams) chicken broth 2 teaspoons (8 grams) packed brown sugar 3 tablespoons (42 grams) unsalted butter, cut into 3 pieces and chilled 1 teaspoon (3 grams) coarsely ground pepper 1/4 teaspoon (0.5 grams) balsamic vinegar Salt1 Pour off all but 1 tablespoon (14 grams) fat from skillet used to sear steak. (If necessary, add oil to equal 1 tablespoon (14 grams).) Add shallot and cook over medium heat until softened, 1 to 2 minutes. Stir in wine, scraping up any browned bits. Bring to simmer and cook until wine is reduced to glaze, about 3 minutes.2 Stir in broth and sugar and simmer until reduced to 1/3 cup, 4 to 6 minutes. Off heat, whisk in butter, 1 piece 12Sous Vide for Everybody13Sous Vide for Everybody 2 tablespoons (28 grams) unsalted butter, cut into 2 pieces and chilled 1 teaspoon (1 gram) chopped fresh tarragon Salt and pepper1 Pour off all but 1 tablespoon (14 grams) fat from skillet used to sear steak. (If necessary, add oil to equal 1 tablespoon (14 grams).) Add shallot and fennel seeds and cook over medium heat until shallot is softened, 1 to 2 minutes. Stir in broth, wine, and mustard, scraping up any browned bits. Bring to simmer and cook until liquid is reduced to 1/2 cup, about 6 minutes.2 Off heat, whisk in butter, 1 piece at a time, until melted and sauce is thickened and glossy. Whisk in tarragon any accumulated meat juices and season with salt and pepper to taste. Serve immediately.at a time, until melted and sauce is thickened and glossy. Whisk in pepper, vinegar, and any accumulated meat juices. Season with salt to taste. Serve immediately.Mustard-Fennel Pan SauceYIELD Makes about 1/2 cupNote that this recipe is meant to be started after you have seared the steaks. Sauvignon Blanc is our pre‑ferred white cooking wine. Vegetable oil, if needed 1 shallot (30 grams), minced 1/2 teaspoon (1.5 grams) fennel seeds, cracked 1/2 cup (113 grams) chicken broth 1/4 cup (56 grams) dry white wine 11/2 tablespoons (27 grams) Dijon mustard Perfect Seared SteaksYIELD SERVES 4Sous Vide Temperature 130°F/54.5°CSous Vide Time 11/2 to 3 hoursActive Cooking Time 30 minutesTo Make Ahead We don’t recommend making this recipe in advance. Why This Recipe Works Cooking steaks sous vide is a game changer. The water bath technique takes all of the risk, guesswork, and stress out of the dinner-preparation equation. With sous vide, steaks are cooked to the same temperature, and thus same doneness (of your choos-ing!), all the way through. This eliminates the gray band of overcooked meat around the exterior of steaks, which often occurs with traditional pan-roasted methods. Once your sous vide steaks are taken out of the water bath, all that’s left to do is to give them a quick sear in a scream-ing hot pan to create the Maillard browning and flavorful crust. This recipe was developed for tender steaks such as strip, rib eye, shell sirloin, top sirloin, and tenderloin; avoid tougher cuts such as top round, bottom round, blade, and flank. Serve with Red Wine–Peppercorn Pan Sauce or Mustard-Fennel Pan Sauce (recipes follow), if desired. 2 pounds (900 grams) boneless beef steaks, 1 to 11/2 inches thick, trimmed Salt and pepper 7 tablespoons (98 grams) vegetable oil1 Using sous vide circulator, bring water to 130°F/54.5° C in 7‑quart container.2 Season steaks with salt and pepper. Place steaks and 1/4 cup (56 grams) oil in 1‑gallon zipper‑lock freezer bag and toss to coat. Arrange steaks in single layer and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until steaks are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 11/2 hours or up to 3 hours.3 Transfer steaks to paper towel–lined plate and let rest for 5 to 10 minutes. Pat steaks dry with paper towels. Heat remaining 3 tablespoons (42 grams) oil in 12‑inch skillet over medium‑high heat until just smoking. Sear steaks, about 1 minute per side, until well browned. Transfer to cutting board and slice into 1/2‑inch‑thick slices. Serve.Red Wine–Peppercorn Pan SauceYIELD MAKES ABOUT 1/2 CUPNote that this recipe is meant to be started after you have seared the steaks. Use a good quality medi‑um‑bodied wine, such as a Côtes du Rhône or Pinot Noir, for this sauce. Vegetable oil, if needed 1 large shallot (30 grams), minced 1/2 cup (113 grams) dry red wine 3/4 cup (168 grams) chicken broth 2 teaspoons (8 grams) packed brown sugar 3 tablespoons (42 grams) unsalted butter, cut into 3 pieces and chilled 1 teaspoon (3 grams) coarsely ground pepper 1/4 teaspoon (0.5 grams) balsamic vinegar Salt1 Pour off all but 1 tablespoon (14 grams) fat from skillet used to sear steak. (If necessary, add oil to equal 1 tablespoon (14 grams).) Add shallot and cook over medium heat until softened, 1 to 2 minutes. Stir in wine, scraping up any browned bits. Bring to simmer and cook until wine is reduced to glaze, about 3 minutes.2 Stir in broth and sugar and simmer until reduced to 1/3 cup, 4 to 6 minutes. Off heat, whisk in butter, 1 piece 14Sous Vide for Everybody15Sous Vide for EverybodyYogurt-Herb SauceYIELD Makes about 2 cupsDo not substitute low‑fat or nonfat yogurt here. 2 cups (490 grams) plain whole-milk yogurt 1/4 cup (16 grams) minced fresh parsley 1/4 cup (16 grams) minced fresh chives 2 teaspoons (4 grams) grated lemon zest plus 1/4 cup (60 grams) juice 2 garlic cloves (10 grams), minced Salt and pepperWhisk all ingredients together in bowl and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days.)Variations:Za’atar Crusted Roast BeefSubstitute 1/2 cup (60 grams) za’atar for peppercorns. Rosemary-Mustard Seed Crusted Roast BeefProcess 1/4 cup (42 grams) mustard seeds and 3 table‑spoons (25 grams) peppercorns in spice grinder under coarsely ground. Transfer to shallow dish and stir in 1/3 cup (25 grams) chopped rosemary. Substitute rosemary mixture for peppercorns.Peppercorn-Crusted Roast BeefYIELD SERVES 10 TO 12Sous Vide Temperature 133°F/56°CSous Vide Time 18 to 24 hoursActive Cooking Time 1 hour, plus resting timeTo Make Ahead We don’t recommend making this recipe in advance. Why This Recipe Works When it comes to holiday beef roasts, chuck isn’t really known for being the go-to for medium-rare resplendence (we’re looking at you, prime rib). But that’s a real shame since chuck is among the most flavorful cuts of beef available—and the cheapest per pound, to boot. This cut has plenty of fat and connec-tive tissue, making it tough and chewy when it’s cooked to medium-rare in a conventional oven. With most traditional methods of cooking, you have two options: low and slow until it’s tender, or braised and broken down. Neither method gives you pink, tender, juicy meat. But with sous vide we can have it all: A fork-tender, juicy, medium-rare chuck roast. Circulating the roast at a low temperature for 24 hours allows enough time to break down intramuscular collagen, tenderizing the meat while preserving a rosy, medium-rare interior from edge to edge. We were inspired by the folks at ChefSteps to pair this roast with a generous herb crust, making it easily customizable and ready to pair with all sorts of sauces. And best of all, it won’t break the bank over the holidays. We prefer a combination of all three different pepper-corns here, but you can use a single type. Serve with Yogurt-Herb Sauce (recipe follows), if desired. Note that this recipe requires salting and refrigerating the roast at least 18 hours before cooking. 1 5-pound (2.3 kilograms) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat Kosher salt and pepper 2 tablespoons (28 grams) vegetable oil 1 egg white (30 grams) 1/4 cup (30TK grams) coarsely ground black, green, and pink peppercorns 2 tablespoons (20 grams) flake sea salt1 Sprinkle beef with 4 teaspoons (16 grams) kosher salt. Arrange pieces side‑by‑side along natural seam, and then tie together at 1 inch intervals to create 1 evenly shaped roast. Transfer roast to large plate and refrigerate, uncovered, at least 24 hours or up to 96 hours.2 Using sous vide circulator, heat water to 133°F/56°C in 12‑quart container.3 Heat oil in 12‑inch skillet over medium‑high heat until just smoking. Brown roast on all sides, 6 to 8 minutes. Season roast with pepper and place into 2‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until roast is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 18 hours or up to 24 hours.4 Adjust oven rack to middle position and heat oven to 475°F/246°C. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable spray. Transfer roast to prepared rack and let rest for 10 to 15 minutes. Pat roast dry with paper towels.5 Whisk egg white in bowl until frothy, about 30 seconds. Combine peppercorns and flake sea salt in shallow dish. Brush roast on all sides with egg white, then coat with peppercorn mixture, pressing to adhere. Return roast to prepared rack and roast until surface is evenly browned and fragrant, 15 to 20 minutes, rotating sheet halfway through roasting.6 Transfer roast to carving board and slice into 1/2‑inch‑thick slices and serve.14Sous Vide for Everybody15Sous Vide for EverybodyYogurt-Herb SauceYIELD Makes about 2 cupsDo not substitute low‑fat or nonfat yogurt here. 2 cups (490 grams) plain whole-milk yogurt 1/4 cup (16 grams) minced fresh parsley 1/4 cup (16 grams) minced fresh chives 2 teaspoons (4 grams) grated lemon zest plus 1/4 cup (60 grams) juice 2 garlic cloves (10 grams), minced Salt and pepperWhisk all ingredients together in bowl and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days.)Variations:Za’atar Crusted Roast BeefSubstitute 1/2 cup (60 grams) za’atar for peppercorns. Rosemary-Mustard Seed Crusted Roast BeefProcess 1/4 cup (42 grams) mustard seeds and 3 table‑spoons (25 grams) peppercorns in spice grinder under coarsely ground. Transfer to shallow dish and stir in 1/3 cup (25 grams) chopped rosemary. Substitute rosemary mixture for peppercorns.Peppercorn-Crusted Roast BeefYIELD SERVES 10 TO 12Sous Vide Temperature 133°F/56°CSous Vide Time 18 to 24 hoursActive Cooking Time 1 hour, plus resting timeTo Make Ahead We don’t recommend making this recipe in advance. Why This Recipe Works When it comes to holiday beef roasts, chuck isn’t really known for being the go-to for medium-rare resplendence (we’re looking at you, prime rib). But that’s a real shame since chuck is among the most flavorful cuts of beef available—and the cheapest per pound, to boot. This cut has plenty of fat and connec-tive tissue, making it tough and chewy when it’s cooked to medium-rare in a conventional oven. With most traditional methods of cooking, you have two options: low and slow until it’s tender, or braised and broken down. Neither method gives you pink, tender, juicy meat. But with sous vide we can have it all: A fork-tender, juicy, medium-rare chuck roast. Circulating the roast at a low temperature for 24 hours allows enough time to break down intramuscular collagen, tenderizing the meat while preserving a rosy, medium-rare interior from edge to edge. We were inspired by the folks at ChefSteps to pair this roast with a generous herb crust, making it easily customizable and ready to pair with all sorts of sauces. And best of all, it won’t break the bank over the holidays. We prefer a combination of all three different pepper-corns here, but you can use a single type. Serve with Yogurt-Herb Sauce (recipe follows), if desired. Note that this recipe requires salting and refrigerating the roast at least 18 hours before cooking. 1 5-pound (2.3 kilograms) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat Kosher salt and pepper 2 tablespoons (28 grams) vegetable oil 1 egg white (30 grams) 1/4 cup (30TK grams) coarsely ground black, green, and pink peppercorns 2 tablespoons (20 grams) flake sea salt1 Sprinkle beef with 4 teaspoons (16 grams) kosher salt. Arrange pieces side‑by‑side along natural seam, and then tie together at 1 inch intervals to create 1 evenly shaped roast. Transfer roast to large plate and refrigerate, uncovered, at least 24 hours or up to 96 hours.2 Using sous vide circulator, heat water to 133°F/56°C in 12‑quart container.3 Heat oil in 12‑inch skillet over medium‑high heat until just smoking. Brown roast on all sides, 6 to 8 minutes. Season roast with pepper and place into 2‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until roast is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 18 hours or up to 24 hours.4 Adjust oven rack to middle position and heat oven to 475°F/246°C. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable spray. Transfer roast to prepared rack and let rest for 10 to 15 minutes. Pat roast dry with paper towels.5 Whisk egg white in bowl until frothy, about 30 seconds. Combine peppercorns and flake sea salt in shallow dish. Brush roast on all sides with egg white, then coat with peppercorn mixture, pressing to adhere. Return roast to prepared rack and roast until surface is evenly browned and fragrant, 15 to 20 minutes, rotating sheet halfway through roasting.6 Transfer roast to carving board and slice into 1/2‑inch‑thick slices and serve.16Sous Vide for Everybody17Sous Vide for Everybodyis fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 3 hours or up to 5 hours.5 Transfer chicken and sauce to large bowl, let cool slightly, and then shred chicken into bite‑size pieces using 2 forks. Stir in lime zest and juice and season with salt and pepper to taste.6 For the tacos Spoon chicken into center of each tortilla and serve, passing avocado, Cotija, scallions, cilantro, and lime wedges separately.3 Heat remaining 1 tablespoon (14 grams) oil in now‑empty skillet until shimmering. Add onion and cook until softened and lightly browned, 4 to 6 minutes. Stir in chipotle, garlic powder, cumin, and cinnamon and cook until fragrant, about 1 minute. Stir in tomatoes and sugar, scraping up any browned bits. Transfer mixture to blender and process until smooth, 30 to 45 seconds, scraping down sides of blender jar as needed.4 Place chicken and any accumulated juices and sauce in 1‑gallon zipper‑lock freezer bag and toss to coat. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until chicken 1 teaspoon (2 grams) garlic powder 1 teaspoon (2.5 grams) ground cumin 1/4 teaspoon (0.75 grams) ground cinnamon 1 14.5-ounce (411 grams) can fire-roasted diced tomatoes, drained 1/2 teaspoon (2 grams) brown sugar 1 teaspoon grated lime zest (3 grams) plus 2 tablespoons (30 grams) juiceTacos 12–18 (6-inch) corn tortillas, warmed 1 avocado, halved, pitted, and cut into 1/2-inch pieces 2 ounces (57 grams) Cotija cheese, crumbled (1/2 cup) 6 scallions (100 grams), minced Minced fresh cilantro Lime wedges1 For the chicken Using sous vide circulator, bring water to 180°F/82°C in 7‑quart container.2 Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon (14 grams) oil in 12‑inch skillet over medium‑high heat until just smoking. Brown half of chicken, 3 to 4 minutes per side; transfer to plate. Repeat with remaining chicken.Shredded Chicken Tacos (Tinga de Pollo)YIELD SERVES 6Sous Vide Temperature 180°F/82°CSous Vide Time 3 to 5 hoursActive Cooking Time 50 minutesTo Make Ahead Chicken and sauce can be rapidly chilled in an ice bath (see page TK) and then refrigerated after step 4 in zipper‑lock bag for up to 5 days. To reheat, return sealed bag to water bath set to 150°F/65.5°C for 20 minutes. Proceed with step 5.Why This Recipe Works Tinga de pollo is typically made by poaching and then shredding breast meat, preparing a tomato-chipotle sauce separately, and then combining the two at the end. That’s a real missed opportunity for building flavor, but luckily, cooking sous vide offers a way to maximize flavor and produce perfect, shredded chicken goodness. First, we skipped the chicken breasts and opted for thighs: They’re juicier, more flavorful, and those pockets of fat and collagen are better suited for a long, extended cooking time. Searing the thighs at the start gave extra flavor to the sauce, which we blended before bagging it all up. Circulating the meat and sauce together allowed the flavors to marry and develop over a long period of time without having to stand over a simmering pot or carefully watch an oven. But the best part of this recipe? All the work is done up front, so at the end of the sous vide cooking time, all you have to do is empty the bag into a big bowl, shred the meat, and serve it to all of your family and friends.Chicken 2 pounds (900 grams) boneless, skinless chicken thighs, trimmed Salt and pepper 2 tablespoons (28 grams) vegetable oil 1 onion (140 grams), halved and sliced thin 2 tablespoons (32 grams) minced canned chipotle chile in adobo sauce16Sous Vide for Everybody17Sous Vide for Everybodyis fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 3 hours or up to 5 hours.5 Transfer chicken and sauce to large bowl, let cool slightly, and then shred chicken into bite‑size pieces using 2 forks. Stir in lime zest and juice and season with salt and pepper to taste.6 For the tacos Spoon chicken into center of each tortilla and serve, passing avocado, Cotija, scallions, cilantro, and lime wedges separately.3 Heat remaining 1 tablespoon (14 grams) oil in now‑empty skillet until shimmering. Add onion and cook until softened and lightly browned, 4 to 6 minutes. Stir in chipotle, garlic powder, cumin, and cinnamon and cook until fragrant, about 1 minute. Stir in tomatoes and sugar, scraping up any browned bits. Transfer mixture to blender and process until smooth, 30 to 45 seconds, scraping down sides of blender jar as needed.4 Place chicken and any accumulated juices and sauce in 1‑gallon zipper‑lock freezer bag and toss to coat. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until chicken 1 teaspoon (2 grams) garlic powder 1 teaspoon (2.5 grams) ground cumin 1/4 teaspoon (0.75 grams) ground cinnamon 1 14.5-ounce (411 grams) can fire-roasted diced tomatoes, drained 1/2 teaspoon (2 grams) brown sugar 1 teaspoon grated lime zest (3 grams) plus 2 tablespoons (30 grams) juiceTacos 12–18 (6-inch) corn tortillas, warmed 1 avocado, halved, pitted, and cut into 1/2-inch pieces 2 ounces (57 grams) Cotija cheese, crumbled (1/2 cup) 6 scallions (100 grams), minced Minced fresh cilantro Lime wedges1 For the chicken Using sous vide circulator, bring water to 180°F/82°C in 7‑quart container.2 Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon (14 grams) oil in 12‑inch skillet over medium‑high heat until just smoking. Brown half of chicken, 3 to 4 minutes per side; transfer to plate. Repeat with remaining chicken.Shredded Chicken Tacos (Tinga de Pollo)YIELD SERVES 6Sous Vide Temperature 180°F/82°CSous Vide Time 3 to 5 hoursActive Cooking Time 50 minutesTo Make Ahead Chicken and sauce can be rapidly chilled in an ice bath (see page TK) and then refrigerated after step 4 in zipper‑lock bag for up to 5 days. To reheat, return sealed bag to water bath set to 150°F/65.5°C for 20 minutes. Proceed with step 5.Why This Recipe Works Tinga de pollo is typically made by poaching and then shredding breast meat, preparing a tomato-chipotle sauce separately, and then combining the two at the end. That’s a real missed opportunity for building flavor, but luckily, cooking sous vide offers a way to maximize flavor and produce perfect, shredded chicken goodness. First, we skipped the chicken breasts and opted for thighs: They’re juicier, more flavorful, and those pockets of fat and collagen are better suited for a long, extended cooking time. Searing the thighs at the start gave extra flavor to the sauce, which we blended before bagging it all up. Circulating the meat and sauce together allowed the flavors to marry and develop over a long period of time without having to stand over a simmering pot or carefully watch an oven. But the best part of this recipe? All the work is done up front, so at the end of the sous vide cooking time, all you have to do is empty the bag into a big bowl, shred the meat, and serve it to all of your family and friends.Chicken 2 pounds (900 grams) boneless, skinless chicken thighs, trimmed Salt and pepper 2 tablespoons (28 grams) vegetable oil 1 onion (140 grams), halved and sliced thin 2 tablespoons (32 grams) minced canned chipotle chile in adobo sauce18Sous Vide for Everybody19Sous Vide for EverybodyVariationsTangerine-Ginger RelishSubstitute 4 tangerines (about 3 1/2 ounces/100 grams each) for grapefruits; quarter tangerines before slicing crosswise. Substitute 11/2 teaspoons (9 grams) grated fresh ginger for shallot and 1 thinly sliced scallion (15 grams) for basil.Orange-Avocado RelishSubstitute 1 large orange (185 grams) for grapefruits; quarter orange before slicing crosswise. Substitute 2 tablespoons (8 grams) minced fresh cilantro for basil and 4 teaspoons (20 grams) lime juice for lemon juice. Add 1 diced avocado (170 grams) and 1 small minced jalapeño chile (35 grams) to juice mixture with orange.Perfect Poached SalmonYIELD SERVES 4Sous Vide Temperature 125°F/52°C (farmed)Sous Vide Time 30 to 45 minutesActive Cooking Time 15 minutes, plus resting timeTo Make Ahead We don’t recommend making this recipe in advance. Why This Recipe Works Salmon is well suited to sous vide cooking. Even though it is a relatively fatty fish, it can go from tender and silky (our ideal) to chalky and dry (aka overcooked) in a flash—especially with high-heat cooking methods. The precision of low-temperature sous vide cooking eliminates this problem. We cooked salmon to just the right temperature—125°F/52°C for farmed, 120°F/49°C for wild—giving us a tender and silky fish, every time. Before cooking the fillets, we sprinkled them with a salt rub, a mixture of salt and sugar that thoroughly seasoned the salmon and also dissolved some of the proteins in the fish, forming a gel that could hold on to more moisture. It’s important to set the water bath to 120°F/49°C if using wild salmon. With naturally firmer flesh and less fat to provide lubrication, wild salmon can taste chalky and dry if cooked at the same temperature as fattier farmed salmon. By cooking the wild varieties at a slightly lower temperature, their muscle fibers contract less and therefore retain more moisture. If using skin-on fillets, the skin can be easily peeled off after cooking. Serve with Grapefruit-Basil Relish, Tangerine-Ginger Relish, or Orange-Avocado Relish (recipes follow), if desired. 2 teaspoons (12 grams) salt 2 teaspoons (8 grams) sugar 1 2-pound (900 grams) skinless salmon fillet, quartered 1 tablespoon vegetable oil1 Combine salt and sugar in small bowl. Sprinkle salmon evenly on all sides with salt mixture and place on wire rack set in rimmed baking sheet. Refrigerate for at least 30 minutes or up to 45 minutes.2 Using sous vide circulator, bring water to 125°F/52°C in 7‑quart container.3 Pat salmon dry with paper towels and brush with oil on all sides. Individually wrap each fillet with plastic wrap, and then place in single layer in 1‑gallon zipper‑ lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until fillets are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 30 minutes or up to 45 minutes.4 Gently transfer salmon to cutting board and discard plastic. Pat fillets dry with paper towels. Serve.Grapefruit-Basil RelishYIELD Makes about 1 cup 2 red grapefruits (about 12 ounces/340 grams each) 1 small shallot (15 grams), minced 2 tablespoons (8 grams) chopped fresh basil 2 teaspoons (10 grams) lemon juice 2 teaspoons (10 grams) extra-virgin olive oil Salt and pepper SugarCut away peel and pith from grapefruits. Cut grapefruits into 8 wedges, then slice crosswise into 1/2‑inch‑thick pieces. Place grapefruit pieces in strainer set over bowl and let drain for 15 minutes; measure out and reserve 1 tablespoon (15 grams) drained juice. Combine reserved juice, shallot, basil, lemon juice, and oil in bowl. Stir in grapefruits and let sit for 15 minutes. Season with salt, pepper, and sugar to taste. (Relish can be refriger‑ated for up to 2 days.)18Sous Vide for Everybody19Sous Vide for EverybodyVariationsTangerine-Ginger RelishSubstitute 4 tangerines (about 3 1/2 ounces/100 grams each) for grapefruits; quarter tangerines before slicing crosswise. Substitute 11/2 teaspoons (9 grams) grated fresh ginger for shallot and 1 thinly sliced scallion (15 grams) for basil.Orange-Avocado RelishSubstitute 1 large orange (185 grams) for grapefruits; quarter orange before slicing crosswise. Substitute 2 tablespoons (8 grams) minced fresh cilantro for basil and 4 teaspoons (20 grams) lime juice for lemon juice. Add 1 diced avocado (170 grams) and 1 small minced jalapeño chile (35 grams) to juice mixture with orange.Perfect Poached SalmonYIELD SERVES 4Sous Vide Temperature 125°F/52°C (farmed)Sous Vide Time 30 to 45 minutesActive Cooking Time 15 minutes, plus resting timeTo Make Ahead We don’t recommend making this recipe in advance. Why This Recipe Works Salmon is well suited to sous vide cooking. Even though it is a relatively fatty fish, it can go from tender and silky (our ideal) to chalky and dry (aka overcooked) in a flash—especially with high-heat cooking methods. The precision of low-temperature sous vide cooking eliminates this problem. We cooked salmon to just the right temperature—125°F/52°C for farmed, 120°F/49°C for wild—giving us a tender and silky fish, every time. Before cooking the fillets, we sprinkled them with a salt rub, a mixture of salt and sugar that thoroughly seasoned the salmon and also dissolved some of the proteins in the fish, forming a gel that could hold on to more moisture. It’s important to set the water bath to 120°F/49°C if using wild salmon. With naturally firmer flesh and less fat to provide lubrication, wild salmon can taste chalky and dry if cooked at the same temperature as fattier farmed salmon. By cooking the wild varieties at a slightly lower temperature, their muscle fibers contract less and therefore retain more moisture. If using skin-on fillets, the skin can be easily peeled off after cooking. Serve with Grapefruit-Basil Relish, Tangerine-Ginger Relish, or Orange-Avocado Relish (recipes follow), if desired. 2 teaspoons (12 grams) salt 2 teaspoons (8 grams) sugar 1 2-pound (900 grams) skinless salmon fillet, quartered 1 tablespoon vegetable oil1 Combine salt and sugar in small bowl. Sprinkle salmon evenly on all sides with salt mixture and place on wire rack set in rimmed baking sheet. Refrigerate for at least 30 minutes or up to 45 minutes.2 Using sous vide circulator, bring water to 125°F/52°C in 7‑quart container.3 Pat salmon dry with paper towels and brush with oil on all sides. Individually wrap each fillet with plastic wrap, and then place in single layer in 1‑gallon zipper‑ lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until fillets are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 30 minutes or up to 45 minutes.4 Gently transfer salmon to cutting board and discard plastic. Pat fillets dry with paper towels. Serve.Grapefruit-Basil RelishYIELD Makes about 1 cup 2 red grapefruits (about 12 ounces/340 grams each) 1 small shallot (15 grams), minced 2 tablespoons (8 grams) chopped fresh basil 2 teaspoons (10 grams) lemon juice 2 teaspoons (10 grams) extra-virgin olive oil Salt and pepper SugarCut away peel and pith from grapefruits. Cut grapefruits into 8 wedges, then slice crosswise into 1/2‑inch‑thick pieces. Place grapefruit pieces in strainer set over bowl and let drain for 15 minutes; measure out and reserve 1 tablespoon (15 grams) drained juice. Combine reserved juice, shallot, basil, lemon juice, and oil in bowl. Stir in grapefruits and let sit for 15 minutes. Season with salt, pepper, and sugar to taste. (Relish can be refriger‑ated for up to 2 days.)Next >