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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