Cook with the Masters of Sous Vide

While you’re staying safe at home, get inspired with recipes developed by our award-winning chefs.


We want to help you make the most of our products, and inspire cooks with new meal ideas while staying safe at home. So, we've asked our chefs to share some of their restaurant caliber recipes. Follow along as they give you the tools to create Michelin star flavors at home ranging from fine-dining experiences to everyday solutions.

Chicken Vindaloo and Saffron Rice

by Chef Arjun Ranabhat

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Serving Portions: 4 – 6
Prep Time: 20 min
Cooking Time: 30 min

Saffron Rice

3 cups long grain Basmati rice
1 Tbsp ghee
1 very small red onion, julienned
1 large clove garlic, finely minced
¼ inch ginger, finely minced
1 tsp salt
1 tsp cumin powder
1 tsp Afghani saffron
3 cups water


1. Soak the rice in cold water for a minimum of ½ hour.
2. In a medium saucepan over medium heat, melt the ghee. Add onion, stir and cook until golden brown, and then add garlic and ginger and stir well.
3. Strain and rinse the until rice until water is clear, add to the saucepan and toss well.
4. Add salt and cumin powder and stir to incorporate.
5. Add water and saffron, give it a good stir. Bring to a simmer, cover and cook for 15 – 20 minutes, stirring occasionally.
6. Once cooked, fluff the rice with a fork and reserve warm.

Chaat Masala Salad


2 tomatoes, diced

1 red onion, diced

1 English cucumber, diced

1 tsp chaat masala

1 handful of chopped cilantro

2 Tbsp olive oil

½ lemon, juice

Salt and pepper 


When ready to serve, toss all ingredients in a mixing bowl, and season to taste.

Chicken Vindaloo


2 Tbsp olive oil

1 medium yellow onion, chopped

½ tsp cumin seeds

¼ inch ginger, finely minced

1 large clove garlic, finely minced

¼ tsp turmeric powder

2 tomatoes, diced

2 tsp garam masala

2 tsp red chili powder

2 tsp paprika powder

3 Tbsp Vindaloo paste

1 Tbsp sweet tamarind sauce

2 cups water or chicken stock

1 pouch Cuisine Solutions Seared Grilled Chicken Breast, thawed and diced

3 cooked potatoes, diced

1 handful of chopped cilantro


1. In a wok or large saucepan, heat the oil over medium high heat.

2. Add onion and cook, stirring, until golden brown.

3. Add cumin seeds, ginger and garlic and cook, stirring, for about 2 minutes.

4. Add turmeric powder, chopped tomatoes, garam masala, red chili powder, paprika powder, vindaloo paste and mix well.

5. Add tamarind sauce and water or chicken broth. Bring to a simmer for 10 minutes.

6. Add the diced chicken and potatoes simmer for 10 to 15 minutes.

7. Garnish with chopped cilantro, served with Saffron rice (recipe above) or naan bread and salad.

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Achari Tandoori Chicken

by Chef Arjun Ranabhat

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Serving Portions: 4
Prep Time: 20 min
Cooking Time: 40 min

Fire Roasted Pepper Salsa
1 cup Cuisine Solutions Fire Roasted Pepper Sauce, thawed
1 Roma tomato, chopped
1 small red onion, chopped
1 tsp ground pepper
1 tsp garam masala
1 Tbsp lime juice
1 Tbsp olive oil
½ tsp lime zest
Salt to taste

In a medium bowl, combine all ingredients and season to taste with salt.

Achari Tandoori Chicken
2 Tbsp mixed Indian Achar (pickle spice)
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 Tbsp fresh chopped cilantro
1 Tbsp red chili powder
2 tsp paprika powder
¼ tsp salt
¼ tsp pepper
¼ tsp turmeric powder
2 Tbsp olive oil
1 Tbsp yogurt
4 Cuisine Solutions Seared Grilled Chicken Breasts, thawed

1. Pre-heat oven to 350ºF
2. In a medium bowl, combine all the ingredients except the chicken and mix well into a spice paste.
3. Rub the paste onto the chicken and place on a baking sheet in a single layer.
4. Bake the chicken for 10 to 15 minutes, making sure internal temperature reach 135ºF. 

Turmeric White Bean Puree
2 Tbsp ghee
1 tsp chopped ginger
1 large clove of garlic, chopped
¼ cup chopped onion
½ pouch Cuisine Solutions White Beans, thawed
½ tsp garam masala
1 Tbsp turmeric powder
½ cup chicken stock
Salt to taste

1. In a medium saucepan, heat ghee over medium heat. Add ginger, garlic and onion and cook, stirring occasionally for 2 minutes, or until soft.
2. Add the white beans, garam masala, turmeric powder and simmer until fragrant and well incorporated, about 5 minutes.
3. Check the seasoning, add more salt if needed, and remove from heat.
Using a blender, puree until smooth. Add chicken stock to help blend easier.

Plating Instructions
1. Spoon it the Turmeric White beans pure first in the plate

2. Place the Achari chicken in the center of the plate then put the Fire roasted pepper salsa close to the chicken and garnish with charred cherry tomato and cilantro. 

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Apple Cobbler À la Mode with Coconut Chia Oatmeal Streusels by Chef Brennan Sullivan

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Serving Portions: 4-5
Prep Time: 30 min
Cooking Time: 1 hour

Sous Vide Apples


5 pink lady apples or similar

4 cinnamon sticks, or-½ tsp cinnamon powder


1. Preheat sous vide circulator/water bath to 79°C or 174°F.

2. Peel, core, and quarter the apples. Slice each apple quarter into about 3-4 slices. If you are not going to sous vide your apple slices immediately, submerge in water with one half of a lemon (not squeezed) to prevent oxidation or browning.

3. Pack apples into two medium size sous-vide bags in a single layer, add two cinnamon sticks to each bag. Vacuum seal pouches.

4. Cook in prepared water bath for one hour.• Strain apple cooking liquid inside the bag after cooking and reserve this liquid for the sauce.

Apple Butter Cinnamon Sauce


1 pouch Cuisine Solutions Coconut Chia Oatmeal

1/4 cup of AP flour

4 Tbsp light brown sugar

2 Tbsp honey1/2 tsp cinnamon powder

1 pinch kosher salt

1 stick of unsalted butter (8 Tbsp)


1. Preheat oven to 275°F. Open oatmeal pouch and strain excess liquid over a bowl.

2. Line a baking sheet with parchment paper and spread oatmeal in a thin even layer. Bake for 30 -45 minutes, and with a spatula, break up oatmeal, redistribute, and spread evenly. Transfer to a large bowl.

3. Add the flour, brown sugar, honey, cinnamon powder, and salt, then mix well. Add butter, using your fingers to break it into small pieces. Be sure that the butter pieces are well distributed throughout the mix, but not totally mixed in. Return to the baking sheet and spread in a single layer.

4. Bake at 325°F for 15 minutes, or until golden brown. Set aside.

Coconut Chia Oatmeal Crumble


4 Tbsp cold butter

¼ cup apple liquid from sous vide apples recipe

¼ tsp vanilla paste (extract works as well)

¼ tsp ground cinnamon

½ lemon, juiced

2 Tbsp light brown sugar


1. Cube butter into very small pieces. Pour apple liquid into a small saucepan and bring to a simmer over low heat.

2. As the liquid begins to heat, add the vanilla, cinnamon, lemon juice, and brown sugar. Stir to incorporate.

3. When the liquid is at a near simmer, start adding cubes of butter 2 or 3 at a time while stirring vigorously. Continue to stir and only add more butter once the initial pieces are melted. Stir and incorporate all butter and keep warm.

Finishing and Plating

1. Add sous-vide cooked apple slices to medium saucepan over medium heat. Cook, stirring just to heat through.

2. Add the apple butter cinnamon sauce. Cook on medium heat until sauce is bubbling, and apples are glazed, about 2 minutes.

3. To finish, place glazed apple slices onto the plate. Garnish with the coconut chia oatmeal crumble and add a scoop of ice cream on the side. 

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Orange Glazed Chicken and Fried Rice

by Chef Andrew Lisnoff

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Serving Portions: 2
Prep Time: 20 min
Cooking Time: 30 min + initial rice cooking time

Honey Orange Glazed Chicken


1 naval orange juiced & zested

1 tsp brown sugar

2 Tbsp honey

1 Pouch Cuisine Solutions Half Chicken with Thyme, Salt & Pepper, thawed


1. Preheat convection oven to 350°F with high fan, or conventional oven to 375°F.

2. Add the orange juice, zest, and brown sugar to a small microwave safe bowl. Microwave for 20-30 seconds, or until sugar is almost dissolved. Mix in the honey to make the glaze and set aside to cool.

3. Remove chicken from pouch; strain and discard liquid.

4. Place chicken on a greased baking sheet, cover with glaze and place in the oven. Bake 15 minutes; remove and baste with glaze again. Return to oven 15 more minutes, glaze again and serve hot. 

Fried Rice


4 Tbsp vegetable oil divided

1 egg, beaten

1 cup cooked white long grain rice

1.5 Tbsp soy sauce

1 green onion bias cut separated into white and green

½ inch ginger, minced

1 garlic clove, minced

1 cup Asian slaw mix (1/3 cup each shredded red cabbage, white cabbage and carrot)

¼ cup broccoli florets, blanched

¼ cup frozen peas

1 Tbsp sesame oil


1. While the chicken is cooking, place a cast iron skillet on a medium high flame. Once hot, add 1/3 of the oil and the egg, cook, stirring with a heat proof spatula until almost set. Turn off heat and scramble. Remove egg and reserve.

2. Return skillet to medium high heat. Once hot, add another 1/3 of vegetable oil and the rice. Cook rice, stirring, for about a minute. Add the soy sauce, mix completely and cook for an additional minute. Remove contents from pan and set aside.

3. Return skillet to high heat. Add the remaining oil, scallion whites, ginger and garlic. Cook until just brown, stirring constantly. Add the slaw mix and cook for about 1 minute.

4. Add the broccoli and peas, return the seasoned rice and egg back to the pan and mix thoroughly. Add an additional tsp of soy sauce if desired. Turn off heat and incorporate the sesame oil.


1. Serve chicken with the fried rice on the side.

2. Garnish with any remaining glaze and sprinkle with scallion greens. 

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Pork Shoulder Ragu with Polenta Cakes

by Chef Peter Dulla

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Serving Portions: 4-6
Prep Time: 20 min
Cooking Time: 30 minutes

Parmesan Tuile


1/2 cup parmesan cheese, finely grated 


1. Heat a non-stick sauté pan on medium heat. Allow the pan to fully heat and then sprinkle in parmesan in an even layer. Allow the edges of the cheese to crisp and develop a caramelized color. Flip the tuile to crisp the other side.

2. With a spatula, transfer to a paper towel-lined plate and reserve.

Pork Shoulder Ragu


1 pouch Cuisine Solutions Pork Shoulder, thawed

1 Tbsp Olive oil

3/4 cups onion, chopped

1 Tbsp garlic, minced

1 tsp thyme, chopped

1 tsp rosemary, chopped

1 Tbsp tomato paste

2 cups dry red wine

1 can diced tomatoes (14.5oz)

Salt and freshly ground black pepper


1. Remove the pork shoulder from the pouch and shred 2 cups of i1-inch pieces into a bowl.

2. Place a large saucepan over medium high heat and add the olive oil. When the oil begins to shimmer, turn the heat down to medium and add the onion. Cook, stirring for about 5 minutes, or until translucent and not browned.

3. Add the garlic, thyme, rosemary, and tomato paste. Cook, stirring, to release the aromatics for about 1 minute.

4. Add the red wine to the saucepan, increase heat to high and bring to a boil. Decrease heat to a simmer and cook until reduced by half Add the diced tomatoes and shredded pork shoulder. Continue to simmer for 20 minutes. Season to taste with salt and pepper.

Garlic Confit Polenta Cakes


1 Tbsp Olive Oil

4 Cuisine Solutions Garlic Confit Polenta Cakes, thawed


1. Preheat oven to 375°F and place a rack in the center.

2. In a large sauté pan, heat olive oil over medium high heat. When the oil begins to shimmer, place the cakes in the center of the pan.

3. Cook until golden brown, about 3 minutes, and then turn and brown the other side, about 3 more minutes.

4. Transfer pan to the oven and bake for 5 minutes. Keep warm.


1 Tbsp Olive Oil

1 cup spinach leaves, cleaned

1/2 tsp Salt

1/4 tsp Pepper


1. Place a large sauté pan over medium high heat and add the olive oil. Once hot, add the spinach leaves and wilt for about 20 seconds.

2. Sprinkle with the salt and pepper and cook, turning leaves with tongs to distribute the heat.


1. Spoon about 1 Tbsp of the pan sauce on the plate. In a circular motion, draw the sauce out to the edges of the plate. Place one polenta cake in the center of the plate.

2. Next, using tongs place about 6 ounces of the pork shoulder ragu on the polenta cake, following with about 2 ounces of the sautéed spinach on the other side of the polenta cake.

3. Finish plating by placing a parmesan tuile round on top of the pork shoulder ragu. Enjoy. 

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Salmon Stuffed Poblano with Avocado Cilantro Sauce by Chef Aran Castillo

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Serving Portions: 3-4
Prep Time: 5 min
Cooking Time: 2 minutes

Poblanos and Salmon Stuffing


3-4 large poblano peppers

½ cup sour cream

2 cups shredded 3-cheese Mexican blend, divided

2 garlic cloves, minced

1 tsp salt

1 tsp black pepper

½ tsp cumin

½ tsp paprika

1 tsp chili powder

½ can sodium-free corn, drained

½ can black beans, drained

3 Cuisine Solutions Grilled Salmon fillets, thawed and shredded into bite-sized pieces


1. Pre-heat oven at 350°F.

2. Slice approximately 1/3 from each poblano lengthwise to make an opening that can be stuffed. Coat the bottom a baking pan with an even layer of cooking spray or vegetable oil. Lay the poblanos cut-side down on the pan in a single layer.

3. Bake 10-15 minutes, or until peppers are soft.

4. While the peppers are cooking, get the stuffing and sauce ready.

5. In a large mixing bowl, add sour cream, 1 cup shredded cheese, garlic, salt, black pepper, cumin, paprika, chili powder, corn, black beans and mix well. Gently fold in the salmon chunks, being careful to not break it up too much.

6. Divide the stuffing into the poblanos and top with reserved 1 cup shredded cheese. Place back into the oven and bake for another 5 minutes or until the cheese has melted.



1 ripe avocado

2 cups cilantro leaves and stems

2 garlic cloves

½ cup plain whole milk yogurt

1 lime, juiced

1 tsp salt

1 cup of water (more as needed to adjust consistency)


In the bowl of a blender or food processor, add avocado, yogurt, water, cilantro, garlic, salt and lime juice. Pulse until all ingredients come together and are nice and smooth, adjusting with water if needed. 


You can really get as creative as you want, in this the cilantro sauce was smeared onto the plate followed by the stuffed pepper and garnish with some cilantro. 

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