I love meat. I really do. And I think the Sous Vide method of cooking is amazing for it. But I have a confession to make. It’s going to come as a shock. You might want to sit down…

I think Sous Vide does better with fish!

I know you’ll say I’m nuts but with such a delicate protein it’s so easy to overcook with other methods. So today, I’m going to give you a super simple recipe for one of my favorites. Salmon.

🔪Prep Time 20 minutes

👨‍🍳Cooking Time 5 minutes

🛁Sous Vide Time 45 minutes @115F/46C

🐟 Total Time 1 hour 10 minutes

Ingredients

Salmon

  • 2- 6oz Portions Salmon
  • Salt to taste
  • Fresh Dill, Thyme
  • Any high smoke point oil.

Instructions

Prepping the Salmon

Coat the Salmon portions with the salt. Let Sit for 15-20 minutes. Then seal in BPA Plastic bags with fresh aromatics. Dill or thyme go wonderfully.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 115F/46C and place bags in bath. I find salmon tending to float so you may need to find a way to keep them under water. I find a well placed spoon to work fine.

Finishing

Remove the Salmon from bath and GENTLY pat dry with paper towels. Salmon is extremely delicate when it comes out. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

Of course, you don’t need to sear the salmon. It is perfectly delicious as it is. If you dont sear, I would recommend removing the skin. If you would like to sear, go ahead and break out the TORCH……haha just kidding we wont be using the torch today.

A skillet is all you will need. Heat the pan on medium high till it gets up to temperature. Add your oil and place the salmon skin down for about 45-60 seconds. Flip and kiss the other side for about 30 seconds.

Now your amazing salmon is ready and dinner is served. Here it is served with a spicy bravas sauce and some sautee mushrooms.

If you’re interested in getting started with Sous Vide cooking, head on over to my gear page where I have most of the stuff listed with links to where you can get yours!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Are you tired of Dry pork chops? Well look no further than Sous Vide. This method is the absolute best I have found to cook your pork chop to the temperature and still be as tender and juicy as it can! Enjoy!

🔪Prep Time 15 minutes

👨‍🍳Cooking Time 30 minutes

🛁Sous Vide Time 2 hour @140F/60C

🐷 Total Time 2 hour 5 minutes

Ingredients

Pork Chop

  • 1-Double Cut Pork Chop
  • Salt and fresh ground pepper to taste
  • 1 tablespoon avocado oil (any high smoke Point will do)
  • 2 Cloves garlic
  • Handful of fresh Thyme

Parsnip/Apple Puree

    3 parsnips
    1 large honey crisp Apple
    3 Tbs butter
    2 Tbs Honey
    1 cup water
    1 tsp ground ginger
    Salt/pepper to taste

Sweet/Sour Peppers & Onions

  • Recipe from Gordon Ramsey
  • 1- Red Onion
  • 2- Red Bell Peppers
  • Handful of Basil
  • 1 Tbs Olive Oil
  • 2 Tbs red wine vinegar
  • 2 tsp sugar
  • Salt and Pepper to taste

Selecting the Pork Chop

I was already looking for a thick cut when I stumbled upon this Center Cut, Tomahawk Pork Chop. What else is there to say? Look at that! I was sold.

To start out, I frenched the bones. While this isnt necessary, it gives you a nice presentation for the plating if your serving for a dinner party or idkkk posting pics on instagram? Not pictured, but I also put several cuts down the rind of the chop so that when I put it int the skillet later, it crisps evenly. For seasoning, I kept it simple, generously salt and peppering the chop and placing it in a the gallon freezer bag.

A lot of cooks are using Vacuum sealers to Sous Vide. In place of a nicely sealed bag you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Cooking The Pork Chop

Set your Sous Vide cooker to 140F/60C. For this Cook I left it in there for two hours based on being a double cut. For chops of normal thickness, I usually stick to one hour.

Parsnip/Apple Puree

While this is cooking I move onto my puree. For this your going to want to peel and chop your parsnips and apple in to about equal size 1×1″ cubes. Take a wide bottomed sautee pan and heat on medium-high. When pan is hot add butter and honey to coat bottom of pan. Add Parsnips/Apple and a cup of water. Cook till tender. (about 8-10 minutes). Once tender take the contents of your pan plus your ginger and add to a Blender. Pulse till your achieve a smooth consistency.

Gordon Ramsey Sweet/Sour Onions and Peppers

For this your going to want to thinly slice your onions and peppers and keep them to about the same thickness so they cook evenly. Take a sautee pan and heat on medium-high. Once the pan is hot, put your olive oil, peppers and onions into the pan. Add salt, pepper, sugar. Toss to coat everything evenly. Sautee till translucent, then add Red wine vinegar. Turn heat to medium and add a tablespoon of olive oil to coat. Here, roll up your basil and chop roughly. Add basil to the pan and cook for another 30 seconds.

Time For the Sear

Ok the two hours is up. All over but the searin’. Remove the Chop(s) from bath and pat dry with paper towels. Right now it doesn’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear. For searing the Chop I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking and add the oil. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear the first side for 60-90 seconds depending on chop thickness. For this thick of a chop I seared for 90 seconds a side. After you flip the chop, add the aromatics and baste the top of the chop with the foaming butter.

Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.

Now your perfectly cooked Pork Chop is ready to enjoy and dinner is served. This was one of the best pork chops I have ever eaten. The tenderness and juiciness was second to none. This will be a staple of my meal rotation for a while. Sous Vide really does wonders.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

🔪Prep Time 10 minutes

👨‍🍳Cooking Time 30-45 minutes (onions)

🛁Sous Vide Time 2 hour @122F/50C

🍔Total Time 2 hour 10 minutes

Ingredients (Serves 4)

Burgers

  • 4- 8oz ground beef patties
  • Salt and fresh ground pepper to taste
  • 1 tablespoon avocado oil (any high smoke Point will do)
  • Cheese of choice. If desired.
  • Hamburger buns of choice. optional.
  • Lettuce/Tomato/Bacon ect

Caramelized Onions

  • 2 Large Yellow onions
  • Salt + 2 tsp sugar (optional)
  • 1 tablespoon olive oil

Instructions

Cooking the Burgers

Burgers, like most meats that are cooked sous vide, tend to reward the thicker cuts. The first time I tried burgers Sous Vide I learned this the hard way. I got a patty that was way too thin and when I seared them, they over cooked.  This time I chose a thicker 8oz patty.

Salt and pepper those patties to taste and put them in any BPA plastic bags. I prefer to use gallon freezer bags just because of the higher temp cooks I do. A lot of Sous Vide cooks are also using Vacuum sealers to Sous Vide. I just don’t have one, YET. In place of a nicely sealed bag you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 122F/50C. You might say wow thats pretty low. Well, ask me how I learned that lesson (My first time was a disaster). While researching why this happened, I found out via Kenji Lopez over at Serious Eats that burgers raise about 8-10 degrees even after they are pulled.

Caramelizing the Onions

Slice the onions and heat up your skillet to medium high. Try to keep your onion slices about the same size so they cook evenly. Once your pan is hot, add the olive oil and then add your onions. For the first couple minutes (approx 10) your going to want to just coat the onions with the pan oil and just begin the process. After the initial cook, I add the salt and sugar and mix, dropping the heat to between medium and medium low. Depending on how hot your pan is. From then on, its just about letting the pan do the work stirring the onions every couple minutes. The caramelization process usually takes between 30-45 minutes.

This is also about the time I like to start getting my buns ready with all the toppings

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Finishing

Remove the burgers from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

img_5731-1

For searing the burgers I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking and add the oil. Sear for 60-90 seconds on each side depending on burger thickness. Remove from pan and hit the remaining edges with the searzall. Its at this time that I add my cheese and melt with the torch.

Now your perfectly cooked burgers are ready to enjoy and dinner is served.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!