10 Foods You Didn’t Know You Could Cook Sous Vide

Flourless Carrot Cake ChefSteps

Thinking about investing in sous vide equipment for your kitchen? Here at ChefSteps, we’re unabashed fans—we love the way sous vide requires little micromanagement, and predictably cooks all sorts of food. Sous vide recipes you find online tend to focus on steak and fish—two excellent options—but when it comes to cooking in a water bath, proteins are just the beginning. Read on for 10 of our favorite unexpected uses for sous vide. Got faves of your own? Go ahead and share them in the comments

1. Custards

Yup, you can prepare crème brûlée and other custardy desserts sous vide. We use it to create the carrot custard for our Flourless Carrot Cake—a sous vide recipe that’s gluten-free and about as modernist as they come.

Get the recipe: Flourless Carrot Cake

Carrot-custard-chefsteps

2. Purées

We like making purées well in advance—cooking them in a circulator is often the simplest way to do so. When it comes time to reheat them, it’s much easier to warm them in a sous vide bath than on the stovetop, where uneven heating sometimes means the purée near the heat is getting scorched while the portion near the surface is barely warm.

Get the recipe: Celery Root Purée

Celery-root-puree-ChefSteps

3. Burgers

Think we’re crazy for publishing a sous vide burger recipe? Don’t knock it ’til you’ve served a bunch of perfect patties to a large group, no grill-manning required.

Get the recipe: Beef Burger Patties

Sous-vide-burgers-ChefSteps

4. Flavored oils 

Got a recipe that calls for a flavored oil, but don’t want to pony up the cash for something you’ll probably only use once or twice? Make it at home instead. We cook flavored oil for three hours in a sous vide bath—yes, that’s far longer than most stovetop infusions call for, but the precise low temperature results in a flavorful oil that will keep for months.

Get the recipe: Thyme Oil

Thyme-Oil-ChefSteps

5. Cheese curds

Super-geeky, yet also super-great: using a SousVide Supreme to make your own squeaky cheese curds. You’ll need some funny ingredients, but how cool is it to be crafting curds like a pro in your own kitchen? And teachers, this would make an awesome classroom activity.

Get the recipe: Squeaky Cheese Curds

Poutine-ChefSteps

6. French fries

For these crispy-soft fries, we use a triple-cooking process made famous by British chef Heston Blumenthal. Once you recreate them at home, you’ll see why the method has set a new standard by which the world’s greatest French fries are judged.

Get the recipe: Thin-Cut French Fries

Thin-cut-French-fries-ChefSteps

7. Mashed potatoes

Think cooking sous vide means waiting a long time for your food? Well, er, often it does. But here’s an exception—you can make these rich, creamy mashed potatoes (or pomme purée, as chefs and French people call them) in 45 minutes flat.

Get the recipe: Pomme Purée

Mashed-potatoes-ChefSteps

8. Oysters

Weird but true: You can use sous vide to help you shuck oysters! Blanching oysters in a water bath at 140 °F / 60 °C for just a few minutes makes them easy to open. Time it right, and the oyster won’t cook but will wind up with a gorgeous plump appearance and an appealing firm texture that heightens their freshness. And because this technique makes it easy to pop the oyster open, you’re less likely to end up with shell debris floating in the salty brine surrounding the oyster.

Get the technique: Firming oysters

firming-oysters-ChefSteps

9. Stock

Using sous vide equipment to make stocks gives us the ultimate temperature control—for the richest, flavor-forward broth, we like to cook ours for a full day when time allows.

Get the recipe: Beef Stock

Beef-Stock-ChefSteps

10. Eggnog

Yup, not even this most traditional of holiday libations is safe from our relentless need to sous vide everything. But seriously, that time of year has enough stresses—instead of slaving over your egg-and-booze beverage, drop it in the bath and occupy yourself with the million other tasks at hand.

Get the recipe: Eggnog

Eggnog-ChefSteps
Join the ChefSteps community to get access to more than 100 sous vide recipes, talk sous vide with other enthusiasts on our lively forum, and get the first word on exciting new recipes, videos, and techniques. 

A Quick Announcement About Content

Camp the ChefSteps dog takes a nap.

Camp takes a quick break from a long research session.

Hello there, ChefSteps community. As you’ve likely noticed, our hard-working team of cooks, designers, writers, photographers, and musicians has settled into a pattern of delivering new content every Tuesday. This weekly schedule has allowed us to populate the site with tons of new content that, on the whole, you’ve responded to with great enthusiasm—which we appreciate greatly. We’ve been pushing hard to provide you with plenty of kitchen inspiration—from tips and tricks on how to level up your sous vide game, to a grow-your-own microgreens project and the launch of the ChefSteps Egg Calculator.

Recently, we began developing some ambitious new releases that we believe are shaping up to be among the best stuff we’ve produced yet. In the next few weeks you’ll get a thorough, behind-the-scenes account of how chefs design and plate their own dishes. Then, with the help of some of the best baristas and roasters in the biz, we’ll dig deep into the science of espresso—teaching you to pull perfect shots and make sexy latte art, among other things. After that, prepare for an epic launch of new sous vide content, featuring exclusive, essential information you won’t find anywhere else, period. Whether you’re just getting curious about this revolutionary cooking method or are looking to improve your already considerable skills, you’ll discover plenty there to enrich your sous vide experience.

But here’s the thing: Ensuring this content is the best it can be is going to require massive amounts of research, plus more photo and film shoots, writing, original graphics, and input and innovation from our kitchen than we’ve ever brought you before. Plus, we want to get better at supporting content once it has been published. So while you can continue to expect lots of new stuff from us, we will no longer be adhering to a strict weekly schedule. Stay tuned for more information, and don’t forget to explore the hundreds of recipes, techniques, and articles that currently populate the site. Get ready for some great stuff coming soon. We can’t wait to share it with you.