By Sara Johnson
Preparing healthy home-cooked meals during the workweek can be challenging. Some weekdays, it feels like there’s not enough time to boil water for eggs, let alone roast a chicken. That’s where sous vide meal prep comes in. Set the circulator as you’re making your Saturday morning coffee, and by the time you’re pouring a glass of wine on Sunday night, you’ll have a full week’s worth of proteins ready to reheat and serve.
SATURDAY, 8 AM: START WITH BREAKFAST
Eggs are one of the most popular foods to cook sous vide—and for good reason. Sous-vide easily produces a soft yet cooked egg every time without the need for standing at the stove. To make the perfect egg, place whole eggs in a perforated strainer inside a 145.7°F (63.2°C) water bath for 50 minutes. After cooking, serve warm for a mid-morning breakfast, and chill the rest in ice water before storing in the refrigerator. Sous vide eggs will keep for 5 days in the refrigerator. Reheat to serve by placing in a 132.8°F (56°C) water bath for 15 minutes.
Try It: Perfect Egg with Sous Vide Bérnaise Sauce and Seared Polenta Cake
SATURDAY, 12 PM: TRY TURKEY
After the eggs have been cooled and stored, move on to turkey breasts. Set circulator for 144.8°F (62.7°C) and place breasts in a sous vide pouch, then place in the water bath. After cooking for 2 hours and 30 minutes, remove the breasts. Chill in an ice bath. Turkey will keep in the refrigerator for 5 days, or in the freezer for up to a month. During the week, use as the base for simple meals like turkey salad sandwiches or chili. If you’re serving hot, reheat turkey at 132.8°F (56°C).
Try It: Turkey Breast with Sage Brown Butter
SUNDAY, 8 AM: STEAK DAY
Save the longest cook for the laziest day. In the morning, quickly sear flank steak on each side, then chill for a minimum of 45 minutes. Set circulator for 141.8°F (61°C), season steak, and place in a sous-vide pouch and seal. Cook for 10 hours. After cooking, rest for 10 minutes and then chill in an ice bath. Steak will keep in the refrigerator for 5 days. When ready to serve, sear once more on each side. Serve as a salad-topper or with a side of vegetables.
Try It: Sous Vide Flank Steak with Sweet Potato Mash, Curry Sauce, and Fermented Turnips
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Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.