Sous Vide Recipes
- Very juicy but quite firm, with a few tougher spots 150°F (66°C) 1 to 4 hours
- Very juicy and completely tender 165°F (74°C) 1 to 4 hours
- Moderately juicy, pull-off-the-bone tender 165°F (74°C) 4 to 8 hours
williams-sonoma.com article Michael Voltaggio’s Crispy Chicken Thighs
chefsteps.com article Apartment Ribs (Smokerless Smoked Ribs, the OG Version)
recipes.anovaculinary.com Barbecue Ribs
Place individual portions of rubbed ribs in vacuum bags. If using vacuum bags, fold over the top while you add the ribs so that no rub or pork juices get on the edge of the bag, which can weaken the seal.
Add 4 drops (about 1/8th teaspoon / 1 ml) of liquid smoke to each bag.
tmbbq.com article Liquid Smoke The Instant Coffee of Barbecue
seriouseats.com article Food Lab’s Complete Guide to Sous Vide Burgers
For consistent results, I recommend using a scale to measure out the ground beef for each burger. As noted above, thinner burgers do not benefit much from sous-vide cooking techniques; you want thicker burgers of six to eight ounces apiece in order to get the most benefit from cooking them sous vide.
With the precision cooker set to 120°F, your burger will come out a nice red rare, with a very tender and juicy texture. For some folks, rare burgers can be off-putting because of their softness.
At 130°F, a burger comes out in the medium range. The texture is fully firm to the center, with no mushy meat, and still plenty juicy. Medium burgers do have a tendency to dry out as you get to the last few bites, as moisture is pressed from them during eating.
- Very Rare to Rare 115°F (46°C) to 123°F (51°C) 40 minutes to 2 1/2 hours
- Medium-Rare 124°F (51°C) to 129°F (54°C) 40 minutes to 2 1/2 hours
- Medium 130°F (54°C) to 137°F (58°C) 40 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C)
- Medium-Well 138°F (59°C) to 144°F (62°C) 40 minutes to 4 hours
A cast iron skillet is my favorite method for searing a burger. It allows you to get a rich, deep char without overcooking by much at all. A burger seared in cast iron also comes out juicier than a burger on the grill, as it gets to baste in its own drippings.
Step 2: Weigh Burgers
Weigh out your ground beef into even piles of six to eight ounces apiece.
Step 3: Shape Burgers
Shape your burgers by gently tossing the meat between your hands until it barely sticks together. Place it on a flat, clean surface, and gently press the burger into shape using your fingertips. Do not overwork the meat—press just until it sticks together.
Step 5: Season Burgers
Season generously. Season the burgers generously on both sides with salt and pepper.
Step 6: Place in Zipper-Lock Bags
Bag the burger. Place the burgers in individual zipper-lock bags and seal, leaving a one-inch opening in each bag.
Step 7: Seal Bags and Cook
Seal using the displacement method. Seal the bags using the water displacement method: Remove as much air as possible by hand, then slowly lower each bag into the water bath, letting the force of the water press any excess air out through the one-inch opening. Seal the bag just before it’s fully submerged.
Step 8: Remove Burgers and Rest
Unbagging the burgers. Remove the burgers from the bags and place them on a paper towel–lined plate. Pat them dry very carefully on both sides and season with additional salt and pepper. Let the burgers rest for at least 10 minutes and up to half an hour. Make a note of which side of the burgers is facing up during resting—let’s call this Side A. Side A will be dryer than Side B and should be seared first for maximum browning and superior appearance.
Step 9: Preheat Skillet and Add Rested Burgers
Before searing the burgers, have your toasted buns and condiments ready. Preheat a cast iron or stainless steel skillet, coated with one tablespoon of oil, over high heat until the oil starts to lightly smoke. Add the burger patties, Side A facing down, and add one tablespoon of unsalted butter. Butter contains milk solids that will blacken and char, helping your burger achieve a dark crust much faster.
Cook the burger, swirling the butter in the pan to distribute it evenly, until it’s well browned on the first side, 45 seconds to a minute.
Step 10: Flip and Add Cheese
Flip the burger and add a slice of cheese to the top surface (if desired). Cook until the second side is browned and the cheese is melted, 45 seconds to one minute longer.
We cook a 57 g egg (extra large) at a high temperature (167 °F / 75 °C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that’s very similar to a traditionally poached egg. We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites; not our preferred texture.
The Secret to Cooking Perfect Eggs