We’ve long sung the praises of sous vide cooking at Serious Eats. After all, what better way to guarantee juicy meat or tender vegetables with a relatively hands-off approach? The method involves cooking food in a sealed plastic bag (sometimes vacuum-sealed) in a precisely temperature-controlled water bath, offering complete control over whatever it is you’re trying to cook. Whether you want to make an evenly cooked steak, a buttery summer lobster roll, or even some homemade vanilla extract, an immersion circulator will produce a stellar end product. Below are some of our favorite sous vide recipes to get you started. The only question is: Which one will you be making first?
