Category: Sous Vide

Preheat your Water Bath to 147° For large eggs. 146° for smaller.

Serves 2 You will have Extra sauce …Enough for 3 servings

3 Gallon sized Zip lock type Baggies.
4 Eggs. Room Temp.
1/2 lb Thinly sliced Ham.
2 English Muffins. (Ciabatta can work too)
Butter for the Muffins

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For the Hollandaise Sauce: *Note for a much lighter eggless version of a creamy lemon sauce with far Less Butter consider this one.Lemon Sauce for white Fish….Creamy & light .. Simple EXCEPT USE 1/2 Tbsp Corn Starch and 1 1/2 Tbsp Flour rather than what is listed in the Recipe.

5 Egg Yolks (AA Large).
10 Tbsp+ 1 tsp. Salted Butter (Melted….not necessary but makes it faster)
3 Tbsp water.
1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if you don’t have quite enough).
Pinch Salt.
Dash Pepper.
A couple Dashes of Hot sauce

Start the Water off by using very HOT tap water. Not hotter than 147° though.
Fill your vessel with water for the Sous Vide Bath. If you turn on the Sauté feature for 2 min, then off and then on to Sous Vide, it will help to heat the cook plate on the bottom and heat up the pot, making the pot come to temp faster
If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.

For the Hollandaise Sauce:
Pour all Sauce ingredients into a gallon sized Zip lock Baggie.

Put the sliced Ham into another Baggie, and the Eggs can be cracked into seperate baggies so that you can actually see when they are done, or they can go in whole into a seperate basket to hold them or they can just go loose in the Water Bath.
If you have those little “as seen on tv” Egg cookers, (see pics) you can use those it they seem to take a little longer longer to cook… (the whole time.)
After the water comes to 147° Sometimes I quicken the process by turning the pot to Sauté for a couple min but…use a digital and stop at 145° Then turn on to Sous vide…keep a close eye on it)
Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggies into the Water Bath. One at a time, using this displacement method, lower all 3 of the Baggies, into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. It is ok to float a little with the ham but try to submerge the sauce..Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place.
Set a timer for 1 1/2 hours.
Walk away for about an hour and a half, and when your ready, close to the two hours, you can toast the muffing in a toaster but this is how I do it.
I Butter the English Muffins and put them on the griddle for a couple min to heat up well, not toast hard, or use a cookie sheet and then into a Toaster Oven, or under a Broiler until the muffins slightly toasted. Watch careful so they don’t burn.
Preheat your plates under hot tap water or in a warm not hot oven .

Check the Eggs for doneness. (I had an issue one time with the in Shell Eggs, not quite done, so I put a bowl of Hot water in the microwave for a minute or so until the water temp was 160° or a little higher, I cracked Each Egg into a seperate baggie and put the Baggies into that bowl of hotter water just until I could see that they were done.) . …Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath. Get your Muffins out and onto the Plates. Add the Ham slices evenly. Move the ham around making a hole in the middle of the Ham so that it will hold the Egg. Get the Eggs out and do this over the sink or bowl..break the Egg open over a slotted Spoon to let excess liquid drain.
Carefully put one egg per Muffin half, then take the Hollandaise out again and spoon or pour over the Eggs.
Serve up!

Garnish with parsley on the side and Lemon Wedge.

You can just do these with Salt and Pepper if you want, or add your favorite seasoning/rub to the Chops before putting them in the bag.

2-6 Pork Chops 1-2” thick Boneless works better.
1 Clove Garlic crushed.
1 sprig of fresh Thyme (if you don’t have it a few shakes of dry will work).
1 leaf fresh sage ( if you don’t have it a few shakes of it or dry Rubbed will work).
1 -2 Tbsp butter.
4 oz sliced Criminis.
1/2 onion sliced (1 c)

140° for med Rare.
1 1/2 hrs

Preheat the Sous Vide bath to 140° for med rare, and 145-150° for Med.
remember that it will cook a little more with the fast sear.

Pat pork chops dry, season with Salt and Pepper on both sides, you can add a sprig of thyme or sage to the baggie if you have it, if not and you want some more seasonings on them, a sprinkle of thyme sage and rosemary will work or just poultry seasoning, OR you can add fresh to the pan when you sear them for a hint of flavor.
If you have bone in chops, then use 2 freezer baggies if not just 1 will work. Put the Chops into the baggie, close the baggie except for the last inch.
Use the water displacement method to remove all air from the baggie. (Dunk the baggie under water up to the zipper push the CLOSED zipper part under water and squeeze the last bit of air out. Quickly close the zipper all the way.
leave your Chops in the bath between 1-3 hrs. I like 1 1/2-2 hrs. You pick your favorite time after trying it for about 1 1/2 hrs.

When the Bath time is almost up, and you have about 10 min to go, then use a medium frying pan to saute your Onion and Mushrooms until Onion is a bit Caramelized along with the Shrooms, set aside and keep warm.

Take your Chops out of the bath, out of the baggie, and dry them off.
Heat Skillet to Hi. Add butter (or gee if you don’t want the house to smoke up.) Toss in crushed garlic clove, thyme sprig and sage leaf, then Sear in butter in hot skillet. Remove the sage and thyme and garlic before they burn.
sear for about 30 seconds per side.
lid you did bone in, check close to the bone for doneness. If not don’t to your liking, cut off the bone and quickly sear that edge.

I did one of these in my Instant Pot with it turned off because it is the perfect sized pot, using the Immersion Circulator or you can use an Instant Pot with the Sous Vide Button. If you leave the lid on while using this button it works well.

If you are using your Instant pot Sous Vide feature only, then you may want to stir the water a couple of times to ensure even circulation. Also very important, is to leave about 1” between sides, bottom, and other meats. This allows for even cooking.

The great benefit of Sous Vide is the evenness of the cooked meat and you don’t have to be in a rush to plan a precise time to have everything cooked. Sous Vide food is ready to finish when you are ready.

2-1 1/2” well marbled Rib eye Steaks room temp.
Montreal Steak Seasoning.
Sous Vide Immersion Circulator Or Instant pot with Sous Vide Button.
2 baggies.
1 large gallon sized baggie or Sous Vide bag

FOR SEARING:
1 clove crushed Garlic.
1 sprig Rosemary or 1/2 tsp dry pieces

FOR COMPOUND BUTTER…. (In the picture with the scallops)
2 Tbsp Butter Softened.
2 Tbsp Gorgonzola or Stilton Blue Cheese.
Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour.

Here’s the link to the Onion, Mushroom sauce.
Onion and Mushrooms with Red Wine Reduction Sauce

Here is the link on how to do the Scallops.
Scallops…Flash Pan Seared.

Here is the link for the Ravioli
Ravioli…4 Cheese in Mushroom and Cream sauce

Weight. I used a chrome napkin holder. It works perfectly. See pics.
Season the steaks nicely on both sides.

Fill a large Pot or tub with hot tap water. ….No higher than 133°.
I use a 6 or 8q instant pot with Sous Vide feature or an Immersion circulator.
Set the circulator for 130° and for 1 1/2 hrs or anywhere between 1 -4 hrs… Its best between 1-3.

Season each steak with Montreal Steak Seasoning
Put each Steak in a baggie and Squeeze the air out and seal it closed
Using the displacement method below unless you have a vacuum sealer or hand pump and bags.
If you have a vacuum sealer, you may want to use that instead.
You also may want to purchase a kit of Sous vide baggies and hand pump. Like this,

If you have your own method then skip this step:
The displacement method is where you put the meat into a baggie and lower the baggie into a large bowl or pot of filled with water. Lower baggie into the water, squeezing the air out as its submerging. Careful not to allow water to go into the baggie, seal it up well.
Put the 2 separately bagged Steaks into a Gallon sized baggie, SIDE BY SIDE, not on top of each other, or use seperate gallon baggies, and squeeze the air out and seal. This ensures that there won’t be leakage. If you have bone in T bones, take note of the bones so they don’t poke holes.
Fit the gallon sized baggie with the Steaks in it between the napkin holder with the top of the baggie sticking out .
When your water reaches 130° immerse the Steaks and napkin holder down into the pot.

Let your Steaks bathe for between 1-4 hrs.

When the time is up. Take Steaks out and either cook them quickly or shock them in ice water to stop the cooking so that you can refrigerate them until you want them…next day?
To Sear them, heat up a frying pan to HOT, turn your fan on HI, this will smoke. Cast Iron rocks for this.
Heat it to hot and just smoking a little, and sizzle 2 Tbsp of butter in it. Quickly add the garlic and Rosemary and bathe it in butter for about 10 seconds, Remove both from the hot pan and put the Steaks into the hot pan and sear for about 30 seconds to 1 min per side. Baste the steak with the Butter as it cooks. Check for internal temp 120°for Rare to 125° med rare.
Remove Steaks onto a warm plate, add a Tbsp of Blue cheese Compound Butter or your favorite kind even if it is just spooning the butter from the pan on top. Let rest for about 10 min before cutting. We don’t always wait that long if we serve directly onto each persons plate.