KitchenBoss Sous Vide Recipes
Sous vide at home lets you cook restaurant‑quality meals with precise, repeatable results using a simple water bath and vacuum‑sealed (or zip‑top) bags. On this page, you’ll find a collection of KitchenBoss‑optimized sous vide recipes—salmon, ribeye steak, chicken breast, poached eggs, shrimp, and mixed vegetables—each with target temperature, cook time, and step‑by‑step finishing instructions so you can dial in doneness every time.
Table of contents – Sous Vide At Home
- KitchenBoss Sous Vide Recipes
- Salmon Filet with Lemon & Dill 🐟 – Sous Vide At Home
- Ribeye Steak 🥩- Sous Vide At Home
- Chicken Breast with Herbs 🍗 – Sous Vide At Home
- Perfect Poached Eggs 🥚 – Sous Vide At Home
- Garlic Butter Shrimp 🦐 – Sous Vide At Home
- Veggie Medley 🥦- Sous Vide At Home
- Download Recipes as printable PDF
- Frequently Asked Questions – Sous Vide At Home
- Related Links
Salmon Filet with Lemon & Dill 🐟 – Sous Vide At Home
Temperature Target
- Serving: 2 portions
- Temp / Time: 50–54°C (122–129°F) • 30–40 minutes
Overview – Salmon Filet with Lemon & Dill
- Salmon Filet with Lemon & Dill
- Sous Vide perfection for flaky, tender fish
- Serving: 2 portions
- Temp/Time: 50–54°C (122–129°F) • 30–40 minutes
Ingredients
- 2 salmon fillets (6 oz each)
- Zest of 1 lemon
- 1 tbsp fresh dill, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1–2 tsp olive oil
Steps
- 🔵 1. Season and seal fillets in vacuum or high-quality zip bags
- 🟣 2. Preheat water bath to 52–54°C
- 🟠 3. Submerge and cook 30–40 minutes
- 🟢 4. Remove, pat dry, optional quick sear for color (15–30s per side)
Kitchen Boss note
- For extra citrus, finish with a light lemon-butter sauce
Tips
- Keep bags fully submerged; avoid air pockets
Ribeye Steak 🥩- Sous Vide At Home
Temperature Target
- Serving: 2
- Temp / Time: 56–60°C (133–140°F) • 1–4 hours
Overview – Ribeye Steak
- Ribeye Steak
- Bold flavor, ultra-tender texture
- Serving: 2
- Temp/Time: 56–60°C (133–140°F) • 1–4 hours
Ingredients
- 2 ribeye steaks (1 inch thick)
- Salt & pepper
- 2 cloves garlic, crushed (optional)
- 1 tbsp butter
Steps
- 🔵 1. Preheat to 58°C; season steaks
- 🟠 2. Bag and seal; cook 1–4 hours
- 🟢 3. Remove, pat dry; sear 1 min per side with butter
Kitchen Boss note
- Consider a quick garlic-butter baste during sear
Tips
- Pat dry before searing for crisper crust
Chicken Breast with Herbs 🍗 – Sous Vide At Home
Front Diagram: Temperature Target
- Serving: 2
- Temp / Time: 64–66°C (147–151°F) • 1–2 hours
Overview – Chicken Breast with Herbs
- Chicken Breast with Herbs
- Moist, herbaceous & evenly cooked
- Serving: 2
- Temp/Time: 64–66°C (147–151°F) • 1–2 hours
Ingredients
- 2 chicken breasts
- 1 tsp salt, 1/2 tsp pepper
- 1 tsp fresh thyme, 1 tsp rosemary
- 1–2 tsp olive oil
- 2 cloves garlic, minced
Steps
- 🔵 1. Season and seal
- 🟠 2. Cook 1–2 hours at 64–66°C
- 🟢 3. Sear lightly in hot oil for color
Kitchen Boss note
- Slice and serve with a herb glaze
Tips
- Let rest 3–5 minutes after sear
Perfect Poached Eggs 🥚 – Sous Vide At Home
Temperature Target
- Serving: 4 eggs
- Temp / Time: 63–65°C (145–149°F) • 45–60 minutes
Overview – Perfect Poached Eggs
- Perfect Poached Eggs
- Silky yolk, sturdy white
- Serving: 4 eggs
- Temp/Time: 63–65°C • 45–60 minutes
Ingredients
- 4 fresh eggs
- 1 tsp salt
- 1 tbsp vinegar (optional, helps set white)
Steps
- 🔵 1. Place eggs (in shells) in bath at 63–65°C
- 🟠 2. Cook 45–60 minutes
- 🟢 3. Crack into warm bowls; season
Kitchen Boss note
- Gently peel; serve on toast or salad
- Peel eggs carefully for best presentation
Garlic Butter Shrimp 🦐 – Sous Vide At Home
Front Diagram: Temperature Target
- Serving: 2
- Temp / Time: 60°C • 15–20 minutes
Overview – Garlic Butter Shrimp
- Garlic Butter Shrimp
- Quick, flavorful seafood option
- Serving: 2
- Temp/Time: 60°C • 15–20 minutes
Ingredients
- 8 oz shrimp, peeled and deveined
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp lemon juice
- Fresh parsley, chopped
- Salt to taste
Steps
- 🔵 1. Season shrimp; seal
- 🟠 2. Cook 15–20 minutes at 60°C
- 🟢 3. Sear briefly in hot pan with garlic butter
Kitchen Boss note
- Finish with lemon and parsley
Tips
- Do not overcook; shrimp cook quickly in this range
Veggie Medley 🥦- Sous Vide At Home
Front Diagram: Temperature Target
- Serving: 2–4
- Temp / Time: 85°C • 20–25 minutes
Overview – Veggie Medley
- Veggie Medley
- Subtitle: Vibrant, crisp-tender with color
- Serving: 2–4
- Temp/Time: 85°C • 20–25 minutes
Ingredients
- 1 cup carrots, 1 cup green beans, 1 cup asparagus (mixed)
- 1–2 tsp olive oil
- Salt & pepper
- 1 tbsp butter (finish)
Steps
- 🔵 1. Bag vegetables with oil, salt, pepper
- 🟠 2. Cook 20–25 minutes at 85°C
- 🟢 3. Finish with butter and herbs
Kitchen Boss note
- Shock in ice water for extra crisp-tinish (optional)
Tips
- For a colorful plate, mix vegetables with varied texture
Download Recipes as printable PDF
Frequently Asked Questions – Sous Vide At Home
Sous vide is a method where you seal food in a bag and cook it in a precisely heated water bath.
It helps you control doneness accurately and reduces overcooking.
Not required.
You can use high-quality zip-top freezer bags using the water-displacement method, or use a vacuum sealer for best results.
Clip KitchenBoss to a pot or heat-safe container
Fill with water above the minimum line
Set temperature + time
Submerge sealed bag and ensure water can circulate freely
Common ranges:Medium-rare: ~54–57°C (129–135°F)
Medium: ~58–60°C (136–140°F)
Cook time varies by thickness (often 1–4 hours).
For juicy, tender chicken breast:64–66°C (147–151°F) for 1–2 hours. Finish with a quick sear for color and flavor.
Yes—when you follow safe time/temperature guidelines.
Best practices:Keep food sealed properly
Avoid leaving food too long in the “danger zone” temps
Chill quickly in ice water if storing for later
Sous vide cooks the inside perfectly, but it won’t create a crust.
A fast sear adds:Better texture (browning)
More flavor (Maillard reaction)
A restaurant-style finish
Try:Re-sealing to remove extra air
Using sous vide weights or a spoon clipped to the bag edge
Using a rack or clips to keep bags submerged