Beef Bulgogi (Korean Marinated Beef)
Tender, sweet-savory Korean marinated beef with soy, sesame, and pear, ready for lettuce wraps or rice bowls.
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All Sous Vide Guides
Find the right guide for what is on the counter, from a quick sear to a long, slow bath. Search 103 current guides by food, cut, or category.
Beef
19
Beef Cheeks
Beef cheeks with a soft, rich texture and a glossy finish for mash, polenta, or warm bread.
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Beef Tenderloin
Tenderloin with a warm, rosy center, a quick sear, and a rich finish on the plate.
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Bolognese (Italian Meat Sauce)
Slow-simmered beef-and-pork ragù with tomato, wine, milk, and a rich finish for pasta.
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Carne Asada
Tender beef marinated with citrus and spices, ready for a hot sear, tacos, or fajitas.
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Chuck Roast
Chuck roast that stays sliceable or turns spoon-tender, depending on the bath and the finish.
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Filet Mignon & Tenderloin
Buttery filet mignon with a warm center, a quick sear, and a rich sauce to finish.
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Flat Iron Steak
Flat iron steak with a tender bite and a dark seared crust, ready for herb butter or a sharp green sauce.
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Hanger Steak
Hanger steak with a deep beef flavor, a browned outside, and thin slices for chimichurri, sandwiches, or warm plates.
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Korean Short Ribs (Galbi)
Marbled short ribs turned tender and glossy with a sweet-savory Korean barbecue finish.
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Mongolian Beef
Tender beef in a glossy soy-ginger sauce with green onions, ready for rice bowls.
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Osso Buco (Braised Veal Shanks)
Veal shanks cooked until fork-tender in a rich tomato sauce, finished with bright gremolata.
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Oxtail
Oxtail cooked until the rich meat can be pulled from the bone and folded into a warm sauce.
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Pot Roast
Sunday pot roast with tender beef, vegetables, and gravy for a deeply comforting plate.
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Ribeye & Strip Steaks
Ribeye and strip steaks cooked evenly from edge to edge, then finished in a hot pan for a deeply savory crust.
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Roasts (Prime Rib, Tri-Tip)
Prime rib, tenderloin, and tri-tip with an even rosy center and a browned finish for the table.
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Short Ribs
Short ribs with a steak-like bite at the lower end or braise-style tenderness after a longer bath.
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Sirloin Steaks
Sirloin steaks with a juicy center and a browned, savory crust from a quick finish.
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Pork
14
Al Pastor (Mexican Pork)
Achiote-and-pineapple pork with juicy slices, charred edges, and bright taco-shop flavor.
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Baby Back Ribs
Tender baby back ribs with a sticky glaze and a browned, smoky finish.
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Carnitas (Mexican Pulled Pork)
Citrus-spiced pork shoulder with juicy strands and crisp edges for tacos or bowls.
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Char Siu (Chinese BBQ Pork)
Glossy Chinese barbecue pork with a caramelized glaze and savory-sweet depth.
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Porchetta (Italian Roast Pork)
Fresh pork roast scented with fennel, garlic, and herbs, ready for a crisp, savory finish.
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Pork Belly
Pork belly from clean slices to confit-tender bites, finished with crisp edges.
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Pork Cheeks
Pork cheeks with a soft, savory center for cider sauce, mustard, mash, or buttered greens.
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Pork Chops
Juicy pork chops with a quick sear and bright apple, mustard, herb, or lemongrass finishes.
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Pork Shoulder
Pork shoulder that stays sliceable or turns pull-apart tender, finished with savory pan juices.
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Pork Tenderloin
Pork tenderloin with a juicy center and a quick sear, ready for a bright sauce or pan finish.
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Pulled Pork
Pork shoulder cooked until pull-apart tender, then finished hot and served right away.
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Tonkatsu (Japanese Breaded Pork Cutlet)
Crisp, golden tonkatsu with a juicy pork center and a crunchy cutlet.
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Chicken
13
Chicken Breast
Chicken breast with a silky, juicy center, ready for a quick sear, pan sauce, or salad.
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Chicken Marsala
Flat chicken cutlets with browned mushrooms and a savory Marsala pan sauce.
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Chicken Piccata
Tender chicken cutlets brightened with lemon, capers, butter, and white wine.
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Chicken Thighs
Juicy chicken thighs with rich dark-meat flavor and a quick finish for the plate.
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Chicken Thighs & Legs
Rich, juicy dark meat with a savory finish, ready for tacos, grain bowls, or a crisp sear.
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Chicken Wings
Chicken wings with tender meat and crackly skin, ready for a hot, crisp finish.
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General Tso's Chicken
Tender chicken thighs in a glossy soy-vinegar glaze with dried chilies and a crisp coating.
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Teriyaki Chicken
Juicy chicken lacquered with a glossy soy, mirin, ginger, and garlic glaze.
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Whole Chicken
A whole chicken with juicy breast meat, tender dark meat, and browned skin from a hot finish.
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Turkey
2
Turkey Breast
Juicy turkey breast that slices beautifully with herb butter and cranberry-orange relish.
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Turkey Leg & Thigh
Turkey legs and thighs with tender meat, savory seasoning, and a browned finish.
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Duck
2
Duck Breast
Duck breast with rendered crisp skin and a rosy center, ready for orange, plum, maple, or pomegranate.
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Duck Leg (Confit)
Silky duck confit with crisp skin for cassoulet, salads, or a classic bistro plate.
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Lamb
5
Lamb Chops & Rack
Lamb chops, rack, and kafta with a juicy center and a quick, browned finish.
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Lamb Neck Fillets
Small boneless lamb neck fillets with a savory browned surface and thin slices for a warm meal.
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Lamb Shanks
Lamb shanks cooked until tender and glossy, ready for a rich sauce and a spoon.
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Fish
12
Black Cod (Sablefish)
Buttery black cod with a rich finish, ready for miso glaze, citrus, or fresh herbs.
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Branzino (European Sea Bass)
Delicate Mediterranean sea bass with fine flakes, lemon, and a quick crisp-skin finish.
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Cioppino (Italian-American Seafood Stew)
A rich tomato seafood stew with fish, shrimp, mussels, and clams for a generous bowl.
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Miso Cod
Buttery cod with savory miso depth and a clean finish for rice, greens, or noodles.
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Sea Bass
Mild sea bass with fine flakes and a clean canvas for miso, ginger, herbs, or chermoula.
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Swordfish
Swordfish steaks with a firm bite and browned edges, finished with lemon, thyme, or a bright olive dressing.
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Trout
Trout fillets with delicate flakes and a crisp skin, finished with browned butter, parsley, or lemon.
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White Fish (Halibut, Cod)
Lean white fish with clean flakes, ready for lemon butter, herbs, or a bright oil finish.
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Shellfish
5
Eggs
3
Egg Custard & Bites
Silky custards, crème caramel, and tender egg bites for a warm breakfast or an easy dessert.
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Poached Eggs
Poached eggs with tender whites and liquid yolks, ready for toast, greens, or a spoonful of sauce.
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Shell-On Soft Eggs
Shell-on eggs with jammy yolks and tender whites for toast, salads, or ramen.
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Vegetables
15
Artichokes
Prepared globe artichoke hearts with a tender center and bright wine-herb flavor.
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Asian Greens (Bok Choy)
Asian greens with crisp stems, silky leaves, and vivid color on the plate.
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Bell Peppers
Bell pepper pieces softened in the bath for warm vegetable plates, a quick char, or a bright herb dressing.
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Brussels Sprouts
Brussels sprouts with a sweet, nutty center and caramelized edges.
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Butternut Squash
Butternut squash cooked until soft for a smooth puree with coconut milk, warm spice, or browned butter.
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Corn on the Cob
Sweet, juicy corn with bright flavor and a tender bite, ready for butter, lime, or chili.
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Eggplant
Eggplant slices cooked until soft for a warm ratatouille, a browned side, or an olive-oil dressing.
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Fennel
Fennel bulbs with softened layers and a sweet anise flavor, ready for olive oil, lemon, or a browned finish.
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Greens & Crucifers
Broccoli, kale, asparagus, and Brussels sprouts with vivid color and a tender-crisp bite.
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King Oyster Mushrooms
King oyster mushrooms with tender stems and a golden cut surface, finished with herbs and lemon.
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Leeks
Baby leeks with soft, sweet layers for warm vinaigrette, butter sauce, or a crisp breadcrumb finish.
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Root Vegetables (Carrots, Potatoes)
Carrots, potatoes, and beets cooked until buttery-tender, ready for honey, herbs, or a hot finish.
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Zucchini
Zucchini planks with a soft center, finished with olive oil, basil, lemon, or a quick pan char.
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Grains
2
Beans
1
Beans & Legumes
Beans and legumes with a tender, creamy bite, plus the handling notes that keep the pot on track.
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Fruits
5
Apples
Peeled apples gently poached with cider and warm spices, ready for a spoonful of sauce and a warm dessert.
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Pears
Ripe pear halves warmed with vanilla and butter until tender, with a simple sauce from the bag.
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Stone Fruit (Peaches, Apricots)
Peaches and apricots warmed until fragrant and tender while still holding their shape.
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Desserts
4
Yogurt
Cool, creamy yogurt and panna cotta with a delicate set for spoons, fruit, and desserts.
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Sides
1