Beef
Ribeye & Strip Steaks
Ribeye and strip steaks cooked evenly from edge to edge, then finished in a hot pan for a deeply savory crust.
View guide1 recipe
From the bath to the plate
Bring out the best in every bite.
Find the right temperature, timing, texture, and finish for whatever is in your kitchen.
New to sous vide?
Three steps to a better plate
1
Choose your method
Open the guide for your food and cut size. Check its equipment, preparation, cooking time, and serving limits before heating the bath.
2
Cook and check
Follow the bath instructions and complete the guide's temperature checks. Some foods need additional hotter cooking before the finish.
3
Finish and serve
Add the sear, sauce, or garnish described in the guide. Follow any required rest or cooling steps, then serve as directed.
Browse by food
Find your next cook
Choose a food and get the temperature, timing, texture, and finishing ideas in one place.
Beef
Steaks, roasts, brisket, and short ribs, from a rosy center to a deep, slow-cooked finish.
Pork
Chops, ribs, shoulder, belly, and sausage, with the bath time and hot finish each cut deserves.
Chicken
Breast, thighs, wings, and whole birds with juicy texture, browned finishes, and clear safety checks.
Turkey
Turkey breast, legs, and thighs with tender centers, savory seasoning, and a browned finish.
Duck
Duck breast and legs with rendered skin, tender meat, and sauces that belong on the plate.
Lamb
Lamb chops, leg, shoulder, neck, and shanks, with cut-specific preparation, center checks, and finishing.
Fish
Salmon, cod, tuna, and delicate fillets with clean flakes, gentle heat, and a bright finish.
Shellfish
Lobster, shrimp, and scallops with a tender bite and a quick finish of butter, herbs, or citrus.
Eggs
Custards, poached eggs, and soft-set eggs with the yolk and texture you want.
Vegetables
Roots, greens, asparagus, and more with vivid color, tender centers, and a little bite.
Grains
Oatmeal and risotto for immediate service, with clear limits on cooling, storage, and reheating.
Beans
Puy lentils cooked in vegetable stock and served hot, with reference notes explaining the limits of older bean schedules.
Fruits
Pineapple, berries, and stone fruit warmed until fragrant, juicy, and ready for dessert.
Desserts
Cheesecake, crème brûlée, chocolate pots de crème, and cultured yogurt with preparation, cooking checks, and serving guidance.
Sides
Mac and cheese with a prepared cheese sauce, a hot finish, and clear serving and storage limits.
Start here
Good places to start
Open a food guide for the time and temperature, then follow its prep and finishing notes all the way to the plate.
Chicken
Chicken Breast
Choose a soft, juicy chicken breast or a firmer bite, using complete bath times matched to the size of each piece.
View guide1 recipe
Pork
Pork Chops
Juicy pork chops with a quick sear and bright apple, mustard, herb, or lemongrass finishes.
View guide1 recipe
Eggs
Shell-On Soft Eggs
Shell-on eggs with jammy yolks and tender whites for toast, salads, or ramen.
View guide1 recipe
Gather around the table
For your holiday feast
Find a sous vide centerpiece or side to complement the dishes your family already loves.
Thanksgiving
Turkey breast, autumn sides, and a sweet finish: choose a sous vide dish or two to complement your Thanksgiving feast.
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Christmas
A rosemary-garlic roast, festive vegetables, and cheesecake: find a sous vide contribution for your Christmas table.
Explore the collectionCommon Questions
Sous Vide FAQ
- What is sous vide cooking?
- Sous vide (French for "under vacuum") seals food in a bag and cooks it in a precisely controlled water bath. The steady water temperature helps the center cook evenly, so a steak can finish rosy from edge to edge and a custard can set without a hot oven. Safety still depends on the full guide: time, temperature, starting state, and service plan.
- What equipment do I need to start cooking sous vide?
- Start with an immersion circulator, a heat-safe container, bags rated for the cooking temperature, a food thermometer, and a pan, oven, or grill for any hotter cooking and browning. A vacuum sealer can help with long cooks; some shorter cooks work with a suitable zip-top bag and water displacement.
- Is sous vide cooking safe?
- Safety depends on the complete method: the food, its size and starting temperature, the bath, cooking time, thermometer checks, and serving plan. If your food does not match a guide, use a complete method written for that food. A minimum internal temperature alone does not supply missing preparation or storage instructions.
- What are the best foods to cook sous vide for the first time?
- Start with a food you know and read its full guide before shopping. Ribeye has specific thickness limits. Chicken breast and salmon need a measured center check and additional heat beyond their lower bath settings. Soft eggs require shell eggs labeled pasteurized. Choose the method whose preparation and equipment fit your kitchen.
- How long can food stay in a sous vide water bath?
- Use the range in the guide that matches your food and size. Longer baths can soften tougher cuts but damage delicate foods. A listed maximum cooking time is not permission to hold food for later service; follow the guide's checks and serving limits.