We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique.

Breaded Pork Chops Sous Vide

Salt (to taste)

Pepper (to taste)

pork flour

eggs (beaten)

panko

olive oil

onion

celery (finely chopped)

garlic (finely chopped)

baby bella mushrooms (sliced)

chicken stock

red white vinegar

Worcestershire sauce

mushroom soup

Season pork chops with salt and pepper, then vacuum seal. Cook at 134 degrees for two to three hours. Remove pork chops. Pat dry. Individually, dunk each pork each in flour, then egg, then panko.

Preheat oven to 450°F. Use a roasting pan with a rack. Arrange pork chops on the rack. Spritz tops and sides with olive oil. (We use this Ideal Olive Oil Mister from The Fine Life.) Place pan in oven for a couple of minutes until tops turn golden brown. Remove pan. Flip pork chops. Spritz tops and sides with olive oil. Return to oven. Again, cook until tops become golden brown. Remember: the pork chop is already cooked. This exercise is all about developing the crispy, crunchy crust.

In a large pan or cast-iron Dutch oven, heat olive oil. Sauté onion, celery and garlic. When onion becomes translucent, mix in mushrooms. Cook for ten minutes, stirring frequently. Pour in chicken stock, red white vinegar and Worcestershire sauce. Place on lid, reduce heat to low and simmer for 20 minutes. Pour in cream of mushroom soup, and simmer until sauce reaches desired consistency—about 30 minutes.

Coriander, cumin and fine sea salt make a fantastic spice rub for this utterly tender Flank Steak. Cooking sous vide gives flank steak - a notoriously tough cut - a delicate tenderness and a fantastic, rich flavor.

Sous Vide Flank Steak Recipe

salt

cumin

coriander

bison flank steak

extra virgin olive oil

flat-leaf parsley

cilantro

oregano

jalapeño ((seeded and chopped fine))

shallot ((minced))

garlic

lemons

Fill a deep container 3/4 of the way full with water.  And set your immersion circulator in the water. Heat the circulator to 130.5 F.

While the water comes to temperature, mix the salt, cumin and coriander together in a small container.

Set the flank steak on a cutting board, and pat it dry.  Sprinkle the spices and salt evenly over both side of the steak, and then tuck it into a FoodSaver gallon-sized vacuum seal bag.  Vacuum and seal the steak.

Place the vacuum-sealed steak into the preheated water, and let it cook for 3 hours.

About 5 minutes before steak is finished cooking, make the herb sauce.  Stir the herbs together with jalapeño pepper, shallot and garlic.  Next, stir in the olive oil, lemon juice and sea salt.  Set aside.

Turn off the immersion circulator, remove the bag from the water, and then open the bag. Heat a cast iron skillet over medium-high heat until hot. Swirl olive oil into the pan, and then gently place the steak into the skillet.  Sear about 3 minutes on each side, or until it forms a nice crust.  Slice the steak against the grain in thin strips, and serve warm with herb sauce.

A versatile, easy, and quick sous vide chicken breast recipe using boneless skinless chicken breasts for super tender, moist chicken.

Easy Sous Vide Chicken Breast Recipe

chicken breasts

salt and black pepper

herbs (like thyme, if desired)

garlic (see note 1)

butter (ghee,

sous vide precision cooker

2019 Fiddleneck Chardonnay (click to buy)

2018 Dove Hunt Dog Pinot Noir (click to buy)

2019 Dove Hunt Dog Chardonnay (click to buy)

Fill a pot or other heat-resistant container 1/3-1/2 full of hot or warm water. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).

Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.

Place chicken breasts in a one-gallon Ziploc bag along with fresh herbs. Vacuum seal or use water displacement method to seal (See note 1). Place in water bath.

Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels. Heat a medium skillet over medium-high heat until hot.

Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned. Serve right away; there is no need to rest after cooking poultry sous vide.

Nervous about overcooking pork chops? Try sous vide! Cooking pork chops sous vide keeps them moist and tender, and finishing them on the grill brings on the char and flavor! 

How to Cook Pork Chops Sous Vide

pork chops

Morton Kosher salt

black pepper

"I have a question about Pork Chop recipe and frozen chops.  I food saved some seasoned chops and froze them before I got a Sous Vide.  I did not single layer them and some are stacked on top of each other. Not Fully but somewhat.  Is that fine for Sous Vide. Should I just add some extra time to be sure?  Will they cook evenly?  (newbie here!)"

"I am definitely going to do this! I find pork chops to be one of the hardest foods to do well. I use my Instant Pot Ultra for sous vide cooking - it is not QUITE as perfect as a \"real\" sous vide but it gets the job done!"

Heat the water: Fill a pot with water and place your immersion circulator inside. Set the temperature to 140°F and let the water come up to temperature.

Prep the pork chops: Add the pork chops to a gallon-sized zip-top freezer bag along with the salt, pepper, chopped herbs, and olive oil. Toss together in the bag to distribute the ingredients. It's fine if the chops are in a single layer or overlap; they will cook at the same rate either way.

Seal the bag: Seal the bag with as little air as possible by using water-displacement method to help press out all the air: Just slowly lower the bag with the pork chops into the water, letting the pressure of the water press the air through the top of the bag. Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag. (Read more here.)
You can do this in the pot of water as it heats (just be careful if the water is already steaming!).
 

Cook the pork sous vide: Once the water has come to temperature, submerge the sealed bag of pork chops. Make sure the bag is completely submerged, otherwise the pork will not cook evenly.
Cook for 1 hour if the chops are bone-in and under an inch thick, or if you're cooking boneless pork chops. Cook for about 1 hour and 10 minutes if you're cooking bone-in chops that are thicker than 1 inch.
When cooking time ends, remove from the water, and turn off the circulator.

To finish on the grill: Heat the grill to medium heat and place the pork chops directly on the grates. Depending on thickness, grill for a few minutes per side, until the outside is seared and develops a golden crust.

To finish on the stovetop, heat a sauté pan or cast iron skillet over medium-high heat and add a little bit of olive oil or butter—a tablespoon or two should do it. Add the chops to the pan and sear until the bottom develops a golden crust, one to two minutes. Flip and repeat on the other side.

Rest and serve: Rest the chops for about 5 minutes, the serve sprinkled with some sea salt and additional fresh chopped herbs over the top, if desired. You can also drizzle the juices from the cooking process, additional olive oil, or your own favorite sauce, such as gremolata or pesto.

"Thank you for the recipe.  First time using my Sous Vide and this was super simple.  I usually hate pork, since you have to use a chainsaw to cut it.  These were perfect, and tasted great. :)"

"Very good chops! Moist and delicious! I’ve done it multiple times and every time they’re excellent."

All the flavor of limoncello without the sugary guilt! Make this recipe in a sous vide in 3 hours or 4 weeks the traditional way.

Sugar Free Limoncello

water

Purecane Sweetener

lemon, peeled

vodka

Set your sous vide to 135 degrees fahrenheit. 

Wash all of your lemons thoroughly under warm water. 

Peels the skin off of 6 lemons, and try to get as little of the lemon pith as possible because it will make the limoncello more bitter.

Place the lemon peels into three mini mason jars or one large mason jar and fill with vodka.

Seal the mini mason jars and place in the sous vide water bath for 3 hours.

Remove the jars from the water bath. While the jars are starting to cool make your Purecane simple syrup by boiling the water

When the water is boiling mix in the Purecane and stir till its dissolved, remove from heat.

Open each individual jar and filter out the excess lemon rinds. 

Sweeten the limoncello to taste with your Purecane simple syrup, we preferred 4 tablespoons per mini mason jar, or ¾ of a cup total.

Chill each mini mason jar in the freezer for at least 2 hours.

Shake or stir before drinking as some natural separation may occur.

Sous Vide Shredded Chicken Breast

boneless, skinless chicken breasts

thyme

salt and pepper

Set sous vide machine to 65.5C/150F.

Season chicken breasts with salt to taste. Place chicken in freezer bag with olive oil and thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour.

Preparation

Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.

Heat up large skillet on medium high and add oil. Sear chicken breasts for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, shred chicken with fork. Use this delicious, juicy shredded chicken in a bbq sandwich, chicken noodle soup or anything else. Enjoy!

Finishing

Smoked Brisket Recipe, The Sous-Vide-Que Way

brisket flat,

teaspoon Morton’s

Big Bad Beef Rub

Foolproof cheesecake, cooked sous vide? Yes, please! The best part of this dessert is that you can make it ahead of time, chill it in the fridge, and have individual servings of cheesecake at your disposal. 

Sous Vide Cheesecake in Jars

(8-ounce) packages cream cheese,

sugar

eggs

buttermilk

vanilla extract

lemon juice

graham crackers

"Love this blog and I continue to cook some great dishes from it.  Nick Evans' recipes are, in my experience, reliably good.  While I love the idea of expanding my cooking horizons with a \"Sous Vide\" method of making cheesecake I am reluctant to buy a new piece of equipment to accomplish the task.    Is there a another way to achieve this recipe without buying a pump?  Your input would be appreciated."

"If I want to make smaller jars (4oz) do I need to adjust the Sous Vide time?"

Heat the water: Fill a pot with water and place your immersion circulator inside. Set the temperature to 176°F and let the water come up to temperature. Make sure there is enough water in the pot to completely cover the jars.

Beat together the cream cheese, sugar, and eggs: In a stand mixer with the paddle attachment or with a hand mixer, beat together cream cheese and sugar at medium speed until it’s light and fluffy. Then add in the eggs, one at a time, and beat until combined.

Add the buttermilk: Slowly add the buttermilk to the cream cheese mixture, mixing on low until it’s combined. Then add the vanilla and salt, and mix until the cheesecake mixture has no lumps and is an even consistency.
Stop the mixer a couple times and scrape down the sides of the bowl to make sure everything is evenly incorporated.

Fill the jars: Transfer the mixture to a large measuring cup or bowl with a spout. Divide the cheesecake mixture among 6 jars, leaving about 1 1/2 inches of room at the top of each jar. Seal jars tightly with lids and bands, but don’t overtighten them.

Cook the cheesecakes sous vide: Once the water has come to temperature, add the jars and cook for 90 minutes. Then remove the jars carefully and allow to cool. Refrigerate the jars to set the cheesecake completely before serving, although they can be served at room temperature as well.

Make the strawberry topping: Put the strawberries in a small pot over low heat with the sugar, lemon juice, and salt. Bring to a low simmer. Cook for 2 to 3 minutes until the strawberries just start to break down but are still spoonable. You aren’t making jam, so don’t overcook it. Allow topping to cool to room temperature.

Serve the cheesecake: Place a big spoonful of the strawberry topping over each jar along with a few spoonfuls of crumbled graham crackers.

"This was delicious, more of a cheesecake mousse than a firm cheesecake but flavor is great. I added some grated lemon and orange zest. yum.  I took a couple of jars to work to get opinion and they raved.\r\nHowever, leaving any room in top of jar may make jar float, which is not what you want. Yes it will cook but could be sideways in the jar.  So you may have to weight the jars (don't think of putting weight on top of jars in cooker---they will float the weight off) but attach a weight to jar somehow. or fill the jar completely to the top. filling jar makes a big portion and no room for fruit or sauce---unless you eat some of the cheesecake first."

"Used heavy cream instead of buttermilk..turned out excellent"

"The recipe is great - but you really need to stress that the jars should only be fingertip tight - which means tightening the lid with your fingertips only - once you feel resistance, use your fingertips to do a slight reverse then do a slight tightening back - fingertips only- this ensures the jar is tight enough to keep water out and loose enough to let air escape.  If you tighten to much your jars can crack or worse.  So use a light touch!"

These Instant Pot Egg Bites make healthy breakfast on-the-go easy. They are copycat Starbucks sous vide egg bites with one main ingredient and same fluffy with no blender.

Instant Pot Egg Bites

tsp salt

tsp baking powder

black pepper (to taste)

Cooking spray

spinach (finely chopped)

large bell pepper (diced)

Parmesan cheese (grated)

Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.

In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.

Spray 2 egg bite silicone molds with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full.

If you would like, add toppings like veggies and cheese. No need to stir.

Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.

Then place on top of the trivet with handles. If your trivet doesn't have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.

Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes.

After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.

Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

https://content.jwplatform.com/videos/teBHqrpD.mp4

Foolproof Sous Vide Thanksgiving Turkey

8-12 lb turkey, spatchcocked and dry-brined

sage leaves

oil butter

7 hours prior to your planned meal time, set the water bath to 150F.

Brush off excess salt from the dry brine, and place the turkey into an expandable vacuum bag. Make sure the skin side is against the smooth side of the bag. Add sage leaves to the bottom side of the turkey, then seal the bag. It’s best to double seal and double bag as there may be sharp bones sticking out. 

Cook in the water bath @150F for 6 hours.

Preheat oven to 500F.

Remove bag from bath and immediately transfer to an ice water bath to shock chill the turkey.

Remove the turkey from the bag, saving the juices for gravy or stock. Place on a wire rack, brush with oil or melted butter, then into a preheated 500F oven.

Cook turkey until golden brown, approximately 30 minutes. Rest for 10 minutes, then slice and serve. Enjoy!

A Sous Vide Turkey Breast is a great option if you don’t want to roast a whole bird. Sous Vide cooking ensures the turkey is tender, succulent and unbelievably flavorful. Don’t believe me? Try it! You will be so amazed that this might become your new family tradition.

Sous Vide Turkey Breast

boneless, skin-on turkey breast

Salt and pepper,

lemon

butter, cold

rosemary

Season the turkey breast generously with salt and...

Season the turkey breast generously with salt and pepper, on all sides.

Heat a sous vide water bath to 145...

Heat a sous vide water bath to 145 degrees F, or to desired temperature.

While the water is heating, place the seasoned...

While the water is heating, place the seasoned turkey along with the lemon slices, butter and herbs, in a bag. Use the FoodSaver Preservation System to vacuum seal the bag, making sure it pulls all air out and forms a seal around the food.

Place the bag in the sous vide bath,...

Place the bag in the sous vide bath, making sure it is fully submerged. Cook for 2 1/2 hours or up to 6 hours.

Arrange the top rack of your oven so...

Arrange the top rack of your oven so it's 8 to 12 inches below the heating element, and preheat your broiler.

Once turkey is cooked, remove from the water...

Once turkey is cooked, remove from the water bath and arrange, skin side up, on a baking sheet.

Roast the turkey under the broiler until the...

Roast the turkey under the broiler until the skin is crispy and golden brown.

Carve and serve with gravy!

The perfect Crème Caramel is silky smooth with a velvety texture. Sous vide is the way to achieve this perfection. It allows for precise temperature control which is the key to producing the perfect crème caramel.

Sous Vide Crème Caramel

(4.7 ounces, 133 grams) granulated sugar

(8 ounces, 227 grams) half and half

(8 ounces, 227 grams) whole milk

(5.25 ounces, 149 grams) granulated sugar

Tablespoons (1.5 ounces, 43 grams) water

Lightly grease six 8-ounce wide mouth mason jars; set aside.

Add egg yolks and eggs to 4-cup mixing cup. Lightly whisk in 2/3 cup of sugar and vanilla extract. Heat half and half and milk in microwave for 2 minutes, or until hot. Whisk in about 1/4 cup of hot liquid to egg mixture to temper the eggs. Lightly whisk in remaining half and half and milk, making sure to minimize the creation of air bubbles. Allow to sit for at least 30 minutes.

Custard:

Add 3/4 cup sugar and 3 tablespoons water to a small saucepan. Heat over medium heat without stirring until sugar melts and liquid is clear, about 5 minutes. Cover pan with tight fitting lid; increase heat to medium high and cook syrup without stirring until syrup is colored, about 6 minutes. Watch closely because this step occurs pretty quickly.Carefully divide syrup among six prepared jars, swirling jars to evenly distribute syrup. Allow to cool for 15 minutes.

Caramel:

Heat sous vide water bath to 176° F.

Divide custard mixture among six jars with caramel using a wire strainer.

Top jars with two-piece lids; only tighten finger-tight. If you tighten the tops too much, the pressure buildup inside the jars cannot escape, and the jars may shatter.

When sous vide water bath has reached 176° F, carefully add jars; cook crème caramel for 1 hour and 30 minutes.

Remove from water bath to wire cooling rack. Remove the lids; wipe excess condensation with paper towel. Allow to cool.

Return lids and refrigerate.

When ready to serve, run a thin knife around the inside of the jars to loosen the crème caramel. Transfer to a serving plate. If desired, add fresh fruit. Serve.

Yield: 6 Sous Vide Crème Caramel desserts.

Finishing the Sous Vide Crème Caramel

Best Sous Vide Salmon

salmon

Salt and pepper (or seasoning) to taste

Set sous vide machine to 52C/125F.

Season the salmon with salt and pepper (or seasoning) to taste. Place the salmon in a sous vide bag, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes.

Sous Vide

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