Starter Recipes
SOUS VIDE SIMPLE CHICKEN BREAST Chicken INGREDIENTS 145°F (63°C) • 2 chicken breasts • Salt & pepper, as needed 1-1½ hours Serves 2 • Olive oil (optional) • Fresh rosemary (optional) METHOD 1 Season chicken with salt and pepper. 2 Place chicken in either a vacuum seal bag or ziplock bag. Add oil and fresh herbs like rosemary to the bag, if you wish. Vacuum seal your bag or use the displacement method for ziplock bags.
SOUS VIDE HERB BUTTER STEAK Beef INGREDIENTS • 2 steaks of choice • Butter, salted 133°F (63°C) *recommended 1 hour *recommended Serves 2 • Salt & pepper, as needed • Fresh thyme or rosemary METHOD 1 Season the steak generously with salt and pepper on all sides. 2 Place the steaks inside individual bags and add a sprig of thyme or rosemary. Vacuum seal your bag or use the displacement method for ziplock bags.
SOUS VIDE PORK BELLY BUNS Pork INGREDIENTS 170°F (77°C) • 2½ lbs. pork belly, 1-2 whole slabs • ½ cup soy sauce • ½ cup mirin • ½ cup brown sugar • 1 tablespoon fish sauce 10-14 hours Serves 8-12 • 2 scallions, chopped • 3 cloves garlic, chopped • 1 piece of ginger, about 2-inches • 24 Chinese-style steamed buns, fresh or frozen • 1 head lettuce, washed METHOD 1 Vacuum seal pork, soy sauce, mirin, brown sugar, scallions, garlic, and ginger.
SOUS VIDE SALMON WITH LEMON & DILL Fish INGREDIENTS 125°F (52°C) • 2 (6 oz.) salmon filets • 2 tablespoons dill, chopped • 2 tablespoons lemon juice 30 minutes Serves 2 • 3 teaspoons olive oil • Salt & pepper, as needed METHOD 1 Season salmon with salt and pepper and place in bag. Add dill, lemon juice, and olive oil to the bag and vacuum seal. If using a ziplock bag, use displacement method mentioned on page 2. 2 Fill the Sousvant with water and set to 125°F (52°C).
SOUS VIDE HONEY GLAZED CARROTS Vegetable INGREDIENTS 185°F (85°C) • 1 lb. baby whole carrots, washed and peeled • 2 tablespoons butter, unsalted 1 hour Serves 4 • 2 tablespoons honey • Salt & pepper, as needed • 1 tablespoon parsley, chopped METHOD 1 Place carrots, butter, and honey into a vacuumed seal bag. If using a ziplock bag, use displacement method mentioned on page 2. 2 Fill the Sousvant with water and set to 185°F (85°C).
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