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Sous Vide Steak

Steak, man. There’s nothing like it. Juicy and flavor-packed on the inside, crispy-crusted and well-seasoned on the outside. Pair it with a big, buttery baked potato and an ice-cold gin martini…

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Simple Sous Vide Steak With Red Wine Sauce

Making a steak is easy. Making a great steak? Well that’s another matter. As any chef or grillmaster will tell you, it’s all about controlling the heat in order to reach that sweet spot where the…

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Perfect Creamy Smashed Potatoes

They say pizza is like sex: even when it’s bad, it’s pretty good. That’s actually not true of either of those things, but it is kind of true of mashed potatoes. Okay, you have to manage to cook…

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Sous Vide Salmon

Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. Hearty yet delicate, salmon works well in many different dishes, and…

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Green Pea Mash

This simple side dish lends a gorgeous splash of color and a delicious, buttery texture to just about any protein-centered dinner. To prepare it, we simply cook the peas in water, mix with a…

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Sous Vide Pork Chops

A lot of home cooks suffer from pork phobia. Understandable, considering the mass misconception—which persisted for decades in the US—that even a blush of pink meant meat was almost certainly…

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Caramelized Carrots

It starts with recipes. You watch Ina Garten make a corn salad, and you think: “Hey, I can do that.” And yes, it turns out, you can. As you keep cooking, the recipes get more and more complicated…

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Hazelnut Pistachio Romesco

Romesco is to Spain what pesto is to Italy. Easy to make, this workhorse sauce has all the versatility of its Italian counterpart—it’s an amazing dip for roasted vegetables, coating for fresh…

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Crispy Chicken Legs

Experienced sous viders know that the cooking method is a game changer for chicken breasts, which are so very easy to over- or undercook in a traditional oven or in a pan on the stove. By cooking…

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Warm Mustard Potato Salad

Some foods are best at their simplest, and potato salad is most certainly among them. We like ours with a healthy amount of tangy mustard and are not shy about tossing some room-temperature butter…

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Broccoli Cheddar Sauce

For decades now, parents have been using cheddar cheese as a bargaining chip—it’s the time-tested way to make the young folks eat broccoli. This sauce gives the classic kid-food combo a subtle…

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Sous Vide Chicken Breast

It’s not fair, really—this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can’t pull off such a…

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Sous Vide Time and Temperature Guide
If you’re already cooking sous vide, you know that the hardest part can be choosing the right time and temperature—particularly for less common ingredients. That’s where we come in. We’ve done all the testing and research for you, which means no more scouring the internet for information. Our development kitchen has tested these times and temps to a T and put together all of our favorite options. Want to access times and temps for so many more sous vide recipes? Get the app today and search away. With over 150 foods to choose from, Joule Turbo helps you figure out what to cook and how to do it perfectly. Goat? We’ve got that. Flounder? You know it. Every kind of steak you can think of? Consider it (perfectly) done.
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