Crusty
Lifer
- Sep 30, 2001
- 12,684
- 2
- 81
Beef is OK depending on the cut. Where sous vide shines with beef is cooking less-tender cuts for extended periods of times so you can eat them like a steak. I tend to go for grass fed beef when doing sous vide since they are typically a little more lean but end up just as tender as a nicely marbled prime steak. For the latter I prefer cooking on the grill though, something about the char-broiled flavor mixed in the fat throughout the meat.
For sous vide I think chicken is perhaps the best though, there's no need to brine anymore, and you can cook it at a much lower temperature then trying to get the center to say 165F. I like to cook chicken breasts with ample seasonings for at least an hour @ 139F but really no more than 2hrs. They come out cooked just past pink and very juicy and tender.
Fish also does really well sous vide, I like salmon cooked around 115F, but I'll go a bit higher for more fleshy white fishes.
Don't forget vegetables, sous vide carrots are amazing. A totally different texture, somewhat firm but extremely tender, and an overwhelming sweet carrot flavor. You have to cook them a lot higher than meats though, I usually go for 45mins-1hr @190F
I much prefer to cook chicken and fish with my sous vide over other methods.
For sous vide I think chicken is perhaps the best though, there's no need to brine anymore, and you can cook it at a much lower temperature then trying to get the center to say 165F. I like to cook chicken breasts with ample seasonings for at least an hour @ 139F but really no more than 2hrs. They come out cooked just past pink and very juicy and tender.
Fish also does really well sous vide, I like salmon cooked around 115F, but I'll go a bit higher for more fleshy white fishes.
Don't forget vegetables, sous vide carrots are amazing. A totally different texture, somewhat firm but extremely tender, and an overwhelming sweet carrot flavor. You have to cook them a lot higher than meats though, I usually go for 45mins-1hr @190F
I much prefer to cook chicken and fish with my sous vide over other methods.