Sous Vide Poached Shrimp

Sous Vide Poached Shrimp
Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don’t have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can’t really achieve through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook. This recipe delivers basic poached-style shrimp, like the kind you’d serve chilled in a shrimp cocktail.

Sous Vide Shrimp Cooking Temperature

125°F (52°C) — Translucent, semi-raw with a soft, buttery texture.
130°F (54°C) — Nearly opaque, very tender with a hint of firmness.
135°F (57°F) — Barely opaque, moist, juicy, and tender.
140°F (60°C) — Traditional poached texture with good bounce and a crisp, juicy bite.

Why It Works

  • Cooking shrimp sous vide ensures consistently plump, juicy, flavorful results.
  • Tossing the shrimp with baking soda firms up their texture.


  • 1 1/2 pounds large peeled shrimp (about 700g)
  • Kosher salt
  • 1/2 teaspoon baking soda
  • Extra virgin olive oil or butter (optional)
  • Aromatics such as garlic, shallots, tarragon, or parsley (optional)


  1. Set your sous vide water bath to desired temperature according to the chart above.
  2. In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda.
  3. Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. If desired, add 1 to 2 tablespoons (15 to 30ml) olive oil or butter and aromatics.
  4. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.
  5. Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).
  6. Remove shrimp from bag to a paper towel-lined plates.
  7. Serve hot, or chill and serve cold.

Cook’s Notes

You can also cook shell-on shrimp. They will be more flavorful, but you’ll either have to shell before serving, or have diners shell them on their own (or just eat the shells, they’re delicious). For shell-on shrimp, add 5 minutes to the minimum cooking time.


Sous Vide Scalloped Potatoes

Sous Vide Scalloped Potatoes

Every holiday season, you wait with anticipation when the bubbling, pan of scalloped potatoes is put on the table, salivating at the thought of those creamy, cheesy potatoes to come. You giddily lift a forkful to your mouth and take a bite — only to realize with utter disappointment that the potatoes are still tough. Unfortunately, that’s a common mishap that’s befallen almost everyone who’s made that beloved dish at one time or another. Now, comes Sous Vide to the rescue. Never again will your scalloped potatoes be anything but perfectly tender, and cooked through and through. Cooking the slices of potatoes in a vacuum-sealed bag in a precision cooker also results in a more pronounced earthy, potato flavor. As much as we love all that cream and cheese, we also want to taste the actual potato, right? And if you vacuum-seal the bag with a few of the leftover potato peels inside — a trick I learned from a chef — you’ll end up with an even deeper tuber flavor. Just remove the peels before completing the dish. Best yet? Because the potatoes are already cooked before you assemble the dish and put it into the oven to bake, you need far less cream. I’ve made other scalloped potato recipes that use as much as 3 1/2 cups of heavy cream. My sous vide version? It uses just 1 cup. If that’s not an excuse to indulge in dessert afterward, I don’t know what is.


  • 4 pounds Russet potatoes
  • Kosher salt and freshly ground black pepper
  • Unsalted butter, at room temperature, for the pan
  • 1 1/2 cups grated Gruyere cheese
  • 1 teaspoon chopped fresh thyme
  • Freshly grated nutmeg
  • 1 cup heavy cream


  1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
  2. Peel the potatoes, reserving a few of the peels. Cut potatoes into 1/8-inch-thick slices.
  3. Season potatoes with salt. Divide evenly between two large zipper lock or vacuum seal bags. Place a few potato peels in each bag and seal using the water immersion technique or a vacuum sealer on the dry setting.
  4. Place the bags in the water bath and set the timer for 1 hour.
  5. About 10 minutes before the potatoes are finished, heat the oven to 400ºF.Butter a 9-by-13-inch glass or ceramic baking dish.
  6. When the timer goes off, remove the bags from the water bath. Remove the potato peels from the bags.
  7. Arrange 1/3 of the potato slices on the bottom of the baking dish and sprinkle 1/3 of the cheese on top.
  8. Top with a little fresh thyme, a light grating of nutmeg, and some ground pepper.
  9. Repeat two more times so that you end up with three layers of potatoes. Pour heavy cream in and around the potatoes.
  10. Bake until the cheese is thoroughly melted and the top is golden brown, about 25 minutes.
  11. Let potatoes rest for 5 minutes before serving.

Sous Vide Pennies from Heaven

Sous Vide Pennies from Heaven
Pennies from Heaven are sweet, orange-infused, glazed carrots, studded with apricots and dusted with a pinch of cinnamon sugar. They get their name from their “divine” flavor; it’s a somewhat hokey descriptor common in Junior League and community cookbooks, but the carrots themselves are hard to beat. Prepared in the Anova Sous Vide Precision Cooker, they make an easy side dish for just about any occasion.


  • 1 pound carrots, peeled and sliced into 1/4-inch thick rounds
  • 1/4 cup dried apricots, thinly sliced
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice, plus more for serving, if desired
  • 1 tablespoon unsalted butter
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon orange zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon


  1. Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
  2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique.
  3. Place the bag in the water bath and set the timer for 3 hours. You may need to weigh down the bag to keep it submerged.
  4. When the timer goes off, remove the bag from the water bath.
  5. Transfer the carrots and their cooking liquid to a bowl. Season to taste with salt, pepper, and additional lemon juice.
  6. Serve.

Chicken Tacos with Chipotle Crema

Chicken Taco
Anyone who’s had a chicken taco at a restaurant knows the meat can get a little dry. Many places use chicken breast for the protein, but  our  version uses chicken thighs for a moister, more flavorful filling. Cooking the meat couldn’t be any easier. Just could I  the chicken Sous Vide. Tuck into tortillas and top with goodies like avocado and queso fresco. A chipotle sauce makes a cool, creamy, and spicy finish.

If you have difficulty finding Mexican cheeses at your grocery store, you can make an easy swap; farmer’s cheese is available at lots of regular markets, and it’s surprisingly similar to queso fresco. We guarantee it’ll be way better than any bagged, shredded mix.



  • 1 pound boneless skinless chicken thighs
  • 3 garlic cloves
  • 1 medium white onion
  • 3 to 4 thyme sprigs
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • Olive oil

Chipotle Crema

  • 1/2 cup sour cream
  • 3 tablespoons half-and-half
  • 2 tablespoons adobo sauce
  • 1 teaspoon honey
  • Juice of 1 lime
  • Salt

To Serve

  • Corn tortillas
  • Shredded cabbage
  • Diced avocado
  • Lime wedges
  • Queso fresco
  • Pickled jalapeños


  1. Set the Sous Vide Water bath  to 160ºF (71ºC).
  2. Trim away any tough cartilage or bony pieces from the chicken thighs.
  3. Drizzle chicken thighs with a few tablespoons of olive oil.
  4. Combine paprika, cumin, salt, and pepper in a small bowl, then sprinkle evenly over in a large zipper lock or vacuum seal bag.
  5. Peel and cut garlic cloves, then arrange on top of chicken. Roughly chop the onion, and arrange on top of chicken along with whole thyme sprigs.
  6. Season the thighs with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.
  7. Remove from the water bath and transfer to a large bowl. Discard herbs, garlic, and onion. Once cooled, shred meat with two forks.
  8. Meanwhile, whisk sour cream half-and-half, chipotle sauce, lime juice, and honey in a small bowl to combine. Taste and season with salt, to taste. Refrigerate until ready to use.
  9. Warm tortillas in a dry skillet for a few seconds on each side, until pliable.
  10. Top each tortilla with chicken, cabbage, queso fresco, avocado, crema, pickled chiles, and a squeeze of lime.

The Ultimate Sous Vide Eggnog Recipe

The most delicious and easy eggnog recipe, using the sous vide cooking technique. A holiday staple in my home.


  • 4 Large egg yolks, fresh
  • 8 Large eggs, fresh
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 Tablespoon Pure vanilla extract
  • 1 1/4 cups confectioners (powdered) sugar
  • 6g Xanthan Gum
  • pinch of salt
  • 3 cinnamon sticks
  • 6 whole cloves
  • 1/2 teaspoon freshly grated nutmeg, plus additional for garnish

Alcoholic Variation

  • 2 cups bourbon whiskey
  • 1/4 cup Amaretto


  • Whipped Cream


  1. Preheat the Sous Vide bath to 140F/60C.
  2. In the bowl of a stand mixer, beat the eggs for 2 to 3 minutes, until they are thick and pale yellow.
  3. Mix powdered sugar and xanthan gum together.
  4. Add the milk, cream, vanilla, powdered sugar, salt and 1/2 teaspoon of freshly grated nutmeg and beat well to make the eggnog base.
  5. Pour the base into a gallon (large) food-grade pouch.
  6. Add the Cinnamon Sticks and cloves to the bag of eggnog base. Press out as much air as possible from the pouch, and seal well.
  7. Drop the sealed food pouch into the water bath and cook for 1 hour, agitating the contents in the pouch several times throughout it’s cooking time.
  8. Remove the pouch from the water bath and immediately quick chill the base by submerging the sealed pouch in ice water bath for at least 20 minutes.
  9. After quick chilling, strain out the cloves and cinnamon into a sealable pitcher or plastic container.
  10. Refrigerate for several hours to overnight to thoroughly chill.
  11. Remove the eggnog base from the refrigerator and pour it into a large pitcher or serving bowl.
  12. If making the alcoholic variation — add the bourbon and amaretto, mix well.
  13. Pour into serving glasses.
  14. Top with Whipped Cream and Grate additional fresh nutmeg on top for garnish and serve immediately. ( Always serve well chilled.)

Sous Vide Soft Poached Eggs

Sous Vide Soft Poached Eggs

  • 1 to 12 eggs


  1. Adjust sous-vide cooker to 143°F.
  2. Add eggs to sous-vide cooker and cook for 45 minutes.
  3. Remove from cooker and allow to cool slightly.
  4. Bring a medium pot of water to a bare simmer, then lower heat until bubbles cease entirely.
  5. Working on egg at a time, carefully crack the egg near the fat end and use your fingertips to peel off an area about 1 1/2 inches square.
  6. Invert egg over a small bowl. It should slip out of the shell easily.
  7. Repeat with remaining eggs, using a separate small bowl for each.
  8. Using a perforated spoon, carefully pick up eggs one at a time and dump out excess loose whites from bowls.
  9. Return eggs to bowls.
  10. Once all eggs are drained, carefully slip the eggs into the pot, swirling the water occasionally to prevent eggs from sticking to bottom. Cook until outer whites are just set, about 1 minute.
  11. Retrieve eggs with the perforated spoon and serve immediately.

Cook’s Notes

  • Alternatively, eggs can be stored in cold water in the refrigerator for up to 3 days.
  • To reheat, place eggs in a bowl of hot water for a few minutes until warm.

Sous Vide Scotch Eggs

Sous Vide Scotch Eggs
The Scotch Egg was invented in a pub in London, and it was an intriguing, if crude, concept. A hard boiled egg wrapped in sausage, breaded and fried or baked to a crisp. But hard boiled eggs are truly one of the worst inventions of mankind. Yes, they are a convenient and nutritiously dense snack. But they require cooking eggs at far too high a temperature to result in something truly delicious. Egg proteins begin to coagulate (ie “cook”) at around 145°F, so when we boil them in 220°F water, they overcook, resulting in a rubbery white, a chalky yolk, and all too often, an ugly and sulfrous green ring around the yolk.

Enter the immersion circulator, or controlled temperature water bath. By cooking eggs at EXACTLY the perfect temperature (ie, around 145°F or 63°C) for an extended period of time, you end up with an egg that is truly exquisite, even by itself:

Sous Vide Scotch Eggs

The white and the yolk are the EXACT same texture…silky and custard-like. Nothing like a poached egg, and a universe away from a soft- or hard-boiled egg. But how, I thought, can I implement this so-called 63 Degree Egg inside a Scotch Egg, because it’s so damn delicate. Well, my first hunch was to freeze it solid, so that it could be wrapped in sausage without breaking it. I was worried that the final texture might be affected by the freeze, but it turns out that it doesn’t change it much at all. I did, however, discover the cooking the egg at 147°F/640C resulted in a slightly firmer egg that didn’t collapse under the weight of the sausage after cooking. So the final egg texture is a bit firmer than the egg you see above, but still delicate and luscious.

To start, you need to make some 64 Degree Eggs! We use an immersion circulator, the tool for “sous vide” cooking, to cook our eggs, which makes it very easy. For hen eggs, cook at 64°C for 60 minutes. (We’ve served guinea eggs in this application, which are smaller than hen eggs but larger than quail eggs, and we cooked them for 45 minutes.)

If you don’t have an immersion circulator…all is not lost! You can make these sous vide eggs on your stovetop, it just takes a little time and patience. Place your eggs in a pot, cover with hot water, and insert a kitchen thermometer. Bring the water to 147 degrees over medium heat. Then turn down the heat and stand there, watching the thermometer. Have a pot of simmering water nearby, as well as a pot of ice water. If the egg bath temp starts to climb above 147, turn down the heat and add a spoon or two of ice water to regulate the temp. If the temp drops too far, add a few spoons of the simmering water. You’ll have to stand there for an hour babysitting the water bath, but you can cook several dozen eggs at a time, and whatever you don’t use for Scotch Eggs, put the rest back in the fridge. They’ll keep for weeks because they’re fully pasteurized and cooked. Just warm them in hot tap water before serving, and crack them right onto the plate!

Once your sous vide eggs are cooked, cool them in a cold water bath. Then place them back in the carton and put them in the freezer. Don’t worry if some of the shells have cracked a bit, especially when you chill them. That happens, it’s no big deal. Freeze the eggs solid for several hours.

When you’re ready to finish the eggs, have everything prepped before you remove them from the freezer:

  • A bowl of flour
  • A pan of panko bread crumbs
  • Your sausage of choice, pressed out into 2 patties per egg, just slightly larger than the footprint of the egg, so you can press the 2 patties around the egg to encase it in sausage. Feel free to make your own sausage with any ground meat, ground pork fat, veggies, and spices.
  • Deep fryer or heavy pot of oil (I use canola) heated to 300F

When you’re ready to assemble and cook, remove an egg from the freezer, give it a quick run under hot tap water, then bang it all over to crack the shell. A nice squeeze will generally shoot the frozen egg cleanly out of the shell, but make sure you remove any tiny shell bits left on the surface.

Sous Vide Scotch Eggs

Drop the frozen egg into the bowl of flour and get it coated all over, then shake off the excess:

Sous Vide Scotch Eggs

Now place the floured egg onto a sausage patty, and place another patty on top. Seal the edges of the sausage together as best as you can, then roll the egg firmly between your palms to smooth and firm the sausage layer. Then set the egg into the bread crumbs and gently press them all over:

Sous Vide Scotch Eggs

Once you have a few of these assembled, gently place them into the 300°F oil and fry for exactly 3 minutes and 30 seconds. This will cook the sausage through, lightly brown the bread crumbs, but not overcook the egg. You WILL occasionally see the sausage tearing apart at the seam, and then the egg white will come in direct contact with the hot oil, resulting in a bulging, unattractive egg. So plan to “lose” about 10-20% of your eggs to this if you’re wanting to present something perfect. Those aren’t lost, of course, you can eat them yourself. And if your guests aren’t picky, just place the prettiest side of the eggs upright for presentation. But if you need it to be perfect, plan on making a few more eggs than you need. Repeat until all your eggs are formed and fried:

Sous Vide Scotch Eggs

Keep the eggs on a cooling rack suspended over a sheet pan. But remember, the eggs inside are still frozen. The residual heat from the fry will gently thaw them, but you need to let them sit at room temp for a couple of hours to let that process happen fully. Before serving, preheat your oven to 300°F Place the eggs (still on the cooling rack above the pan) into the oven for 10 minutes to warm on the middle rack, then turn your broiler on low and watch those eggs like a hawk. When you begin to see some sizzling around the bread crumbs, pull the eggs and serve them immediately.

Your guests will be shocked at the amazing levels of texture and flavor in this egg:

Sous Vide Scotch Eggs