Pocahontas
Red Skull Member
- Joined
- Jun 18, 2020
- Member Number
- 2117
- Messages
- 474
Share your sous vide recipes.
I got one two or so years ago, it is great for meal prep and set it and forget it. I joke and say people have no excuse to be a bad cook when you can sous vide.
Here are a few of my most used ones.
Chicken breast
Just cut up chicken breast and put in a ziplock bag with some Italian dressing, like to come about halfway up the chicken. Set sous vide for 142 for and hour and a half-2 hours. Makes the best chicken for throwing something together during the week, has enough flavor to stand by its self or blend nicely with other flavors.
Egg bites
Just egg and cottage cheese, can substitute with some cream zzcheese or sour cream if desired for a bit ritcher texture.
I usually do a whole batch of eggs generally 1 egg per 4oz container. 24 eggs 1 cup of cottage cheese 1/4 cup each of sour cream and cream cheese use stick blender to combine. From here its pretty much up to you. I do 1/2 cup a cheese per 5 eggs usually cheddar or Swiss, then a table spoon per jar or bacon, ham or sausage browned but you can add pretty much anything to these.
Make sure to use nonstick spray before hand or they are a bitch to get out of the jars, I use 4 oz canning jars.
Set sous vide to 175, drop jars in and cook for one and a half to two hours. These are great for a snack for kids or on the go, I usually have 4 in the morning pop them in the microwave for a minute and they are ready to go. These keep for two weeks in the fridge so don't be scared of making a decent sized batch once you figure out what you like.
Pulled pork
Pork shoulder 5-7 lbs
Rub
1 cup brown sugar
1/2 cup of paprika
5 tablespoons of kosher salt
2 tablespoons of mustard seed
2 teaspoons if fresh black pepper
5 tablespoons garlic power
2 tablespoons of oregano
2 tablespoons of coriander seed
4 tablespoons of dried red pepper flakes
2 teaspoons of cayenne pepper
Combine in a bag, usually use a one gallon bag and save whatever doesn't get used till next time. Place pulled pork in 2.5 gallon bag and dup in a cup of so of rub, roll it around till covered. Make sure to roll the tops of the bags so you don't fuck up the zippers if using zip top bags.
Set sous vide to 165 and cook for 16-24 hours.
Take it out let it rest. Then pat dry and lightly cover in rub and put it in smoker for 1-2 hours or more depending on your desired smoke flavor.
Pull apart and enjoy.
I got one two or so years ago, it is great for meal prep and set it and forget it. I joke and say people have no excuse to be a bad cook when you can sous vide.
Here are a few of my most used ones.
Chicken breast
Just cut up chicken breast and put in a ziplock bag with some Italian dressing, like to come about halfway up the chicken. Set sous vide for 142 for and hour and a half-2 hours. Makes the best chicken for throwing something together during the week, has enough flavor to stand by its self or blend nicely with other flavors.
Egg bites
Just egg and cottage cheese, can substitute with some cream zzcheese or sour cream if desired for a bit ritcher texture.
I usually do a whole batch of eggs generally 1 egg per 4oz container. 24 eggs 1 cup of cottage cheese 1/4 cup each of sour cream and cream cheese use stick blender to combine. From here its pretty much up to you. I do 1/2 cup a cheese per 5 eggs usually cheddar or Swiss, then a table spoon per jar or bacon, ham or sausage browned but you can add pretty much anything to these.
Make sure to use nonstick spray before hand or they are a bitch to get out of the jars, I use 4 oz canning jars.
Set sous vide to 175, drop jars in and cook for one and a half to two hours. These are great for a snack for kids or on the go, I usually have 4 in the morning pop them in the microwave for a minute and they are ready to go. These keep for two weeks in the fridge so don't be scared of making a decent sized batch once you figure out what you like.
Pulled pork
Pork shoulder 5-7 lbs
Rub
1 cup brown sugar
1/2 cup of paprika
5 tablespoons of kosher salt
2 tablespoons of mustard seed
2 teaspoons if fresh black pepper
5 tablespoons garlic power
2 tablespoons of oregano
2 tablespoons of coriander seed
4 tablespoons of dried red pepper flakes
2 teaspoons of cayenne pepper
Combine in a bag, usually use a one gallon bag and save whatever doesn't get used till next time. Place pulled pork in 2.5 gallon bag and dup in a cup of so of rub, roll it around till covered. Make sure to roll the tops of the bags so you don't fuck up the zippers if using zip top bags.
Set sous vide to 165 and cook for 16-24 hours.
Take it out let it rest. Then pat dry and lightly cover in rub and put it in smoker for 1-2 hours or more depending on your desired smoke flavor.
Pull apart and enjoy.