Everything's better with sous vide
Whether it’s breakfast, lunch, dinner, or dessert, the precision of sous vide can make it juicier, tastier, and more tender every time.
Steam Roasted Whole Fish
with Soy, Ginger and Lemongrass
Chef Nick honors the whole fish with this Asian-inspired recipe. Soy, Ginger and Lemongrass give it a fresh-forward taste and steaming means it’s never dry and always delicious.
Calabrese Clam and Mussel Pasta
Chef Nick brings the beautiful Italian region of Calabria right into your kitchen with this authentic and delicious recipe. Buonissimo!
"Oh Baby" Baby Back Ribs
with a Cola BBQ Sauce and Picnic Coleslaw
Spread out the red and white tablecloth for all your favorite friends and treat them to perfectly prepared baby back ribs with this simple sous vide recipe.
Seared Sous Vide Scallops
with a Sweet Corn and Herb Risotto
Sous vide and induction join forces to bring you seared scallops with a doneness, texture and taste like you never thought possible.
Peach season is the best season because it’s here just in time for summertime get-togethers. Luckily Chef Nick has an easy and delicious Peach Cobbler recipe that will make you the hero of any gathering.
Pork Belly al Pastor Tacos
with Tomatillo and Avocado Salsa Verde
Just in time for Cinco de Mayo, Chef Nick shares a good friend's authentic take on this delicious Mexican dish.
Pickles Made Easy
Chef Nick knows it’s hard to be patient when it comes to pickles, so here are two sous vide recipes that let you skip the canning and get to the enjoying sooner.
Preserved Meyer Lemons
Citrus is always in season when you follow this simple and delicious preserving recipe.
Sous Vide Lemon and Tarragon Salmon
with a Spring Vegetable Panzanella
Be sure to catch this delicious wild salmon dish and serve it to your favorite friends this Spring.
Grilled Cauliflower Steaks
with Béarnaise Sauce and Citrus
We’ve done cauliflower justice. Experience restaurant-worthy taste and texture thanks to the magic of a steam oven.
with Sweet Crepes and Vanilla Ice Cream
Literally bask in the glow of everyone’s favorite flammable dessert.
Sous Vide Rack of Lamb
with Cucumber Yogurt
Say goodbye to overcooking your precious rack of lamb, and say hello to melt-inyour-mouth perfection with a side of creamy and crisp cucumber yogurt.
Sous Vide Poached Egg Salad
with Warm Bacon Dressing
Not your average egg salad. This fresh favorite is topped with the perfect poached egg, with a yolk that adds richness and color to every bite.
Dive Into Sous Vide
with three perfect recipes
From edge-to-edge doneness, to melt-in-your-mouth texture. Dive into a world of perfection with some of our favorite recipes.
Chilled Very Green Pea Soup
Cryoconcentrated chlorophyll gives this sous vide soup its bright-green color—and exuberant flavor.
Dragon Fruit Granita
with Coconut Foam, Graham Cracker Hazelnut Crumbs, and Sous Vide Pomelo Gastrique
This tangy and tropical granita, made with eye-catching dragon fruit, will jolt your tastebuds awake and teach you some serious new sous vide tricks.
Our Favorite Thanksgiving Recipes
Let’s give thanks to our Executive Chef Nick for these tasty Thanksgiving recipes.
Sous Vide Honey-Thyme Glazed Turnips
Sous vide turns turnips tender while honey teams with thyme to make them sublime. Say that five times fast.
Sous Vide Olive Oil-Braised Fennel
The precise temperature of sous vide mellows the flavor of fennel from anise to a sweet treat everyone will love.
Sous Vide Poached Winter Fruit
If you’ve never had your favorite winter fruit poached, you’re in for a real treat with this simple sous vide upgrade.
Caramel Apple Preserves
How about them apples? Use this technique to extend the season.
Beet Juice Cryo-Concentrated Deviled Eggs
Beet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.
Roasted Beet Salad
with Compressed Watercress, Caramelized Ruby Shallots, Goat Cheese, and Fried Pecans
Compression and sous vide make each ingredient sing in this elegant beet salad.
Centrifuged Green Pea Butter Crostini
with Arugula and Broken Vinaigrette
This seasonal palate pleaser brings together crispy baguette toasts, sweet peas, and sparkling lemon vinaigrette.
Coffee-Rubbed Flat Iron Steak
with Cauliflower Mash and Compressed Kale
Ground coffee lends richness and flavor to steak during the sous vide process.
Exotic Fruit Brochette
Reinvent the classic skewer with exotic fruit and a flavorful coulis made using the sous vide method.
Cast Iron Frittata
with the Perfect Egg
The sous vide method transforms a weekend brunch basic into something utterly luxurious.
Elevate brunch—or any meal—with this elegant and bold take on a mimosa.
Quail Egg Mini Tartines
Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.
Sous Vide Gin & Tonic
Raise your glass to this sous vide spin on the refreshing cocktail classic.
Seared Duck Breast
Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.
Lauren Corriveau, of Nitecap in New York City, developed an effervescent riff on red sangria that stars the French aperitif Maurin Quina infused via sous vide with cacao nibs.
Sous Vide Pineapple Upside-Down Citrus Cake
with Pineapple Foam
A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.
Signature Kitchen Suite Sous Vide Recipes
We hope you enjoyed the recipes presented by Chef Nick Ritchie at KBIS. If you’d like to recreate his specials, you’ll find the recipes for his delicious Honey Ginger Carrots, Sous Vide Steaks, and Lemon Chicken here. And don’t forget to share your results with us @SKSappliances / #SKSappliances.
Carmen Miranda Cocktail
Sous vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail.
Sous Vide Eggnog
The sous vide method ups the flavor ante of this seasonal favorite.
with Cranberry Coulis
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
Sous Vide Chestnut Stuffing
The traditional holiday favorite gets a sous vide upgrade.
Turkey Breast with Sage Brown Butter
Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird.
The Perfect Egg
with Sous-Vide Béarnaise Sauce and
Seared Polenta Cake
The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.
Sous Vide Egg White Bites
with Arugula in Broken Lemon Vinaigrette
Love gluten-free Egg Bites? Try these sous vide egg bites at home.
Wood Skin Halibut & Chickpea Salad
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.
Raspberry Champagne Cocktail (French ’71)
For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.
Sous Vide Montreal Spice Flat Iron Steak
with Chimichurri Sauce
and Truffle-Yuzu Zucchini
The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.
Lemongrass Panna Cotta
When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.
Sous Vide Smoked Brisket
with Cornbread Crumble
and Golden Beet Salad
Have your smoked brisket and sous vide it, too.
Braised Sous Vide Short Ribs
with Red Wine Jus
This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.
Sous Vide Bread Pudding
with Caramelized Peach and Bourbon Syrup
Finish your meal off with this decadent bread pudding recipe, topped with a warm peach syrup and fresh fruit.
Salt-Crusted Sea Scallops
A salt crust stands in for a sous vide pouch in this delicious seafood dish with a beautiful presentation.
with Aged Balsamic Vinaigrette, Feta Crumble, Fresh Radish, and Sous Vide Farro
Compression makes the entire watermelon taste like the ultra-flavorful center. Celebrate the summer with this sophisticated and fresh salad.
Pretzel-Crusted Sweet Potato Casserole
Just when you thought nothing could beat mom’s recipe, this classic casserole gets a flavor boost thanks to sous vide sweet potatoes. It just might become a new tradition.
Recipes provided by our partners at Cuisine Solutions.
Cuisine Solutions | Proud Partner of Signature Kitchen Suite