Most people who have used a sous-vide know that it can do wonders to meat. Although, not many people know or have tried other foods in the sous-vide, so my dad and I decided to sous-vide other foods. Here are our three favorite things that we sous-vided:
1. Potatoes & other vegetables
Maybe for some of you more experienced chefs sous-viding potatoes or vegetables just makes sense, but we were a little skeptical when we first started sous-viding vegetables. We were skeptical because we thought that it was just going to be like steaming the vegetables which you can do in the microwave in just a couple of minutes, so we thought that maybe sous-viding was just going to be more of a hassle. Although, as we started to figure out what vegetables we were going to do and looked at different recipes we found that we could do different root vegetables all together because they cook at the same temperature. If you can plan to have vegetables that all cook at the same temperature sous-viding them might be the way to go for you. We put seasoning in the bag while they cooked and I thought they turned out very well. They were soft and had good flavor. I think next time I might try frying them a little in the pan after just to give them some texture, but I know that we are definitely going to be doing root vegetables again! The next night we tried potatoes and then made them into mashed potatoes. They were absolutely amazing and I don’t think we are ever going to make mashed potatoes any other way again, so that should say something.
2. Rice
I never would have thought to do rice in the sous-vide, but it makes sense because you want the rice to be tender. We tried just plain rice and it tasted like plain rice does. Next, we want to try some sort of fancier rice like cilantro rice or put some herbs in the rice. We think that adding other flavors to the rice in the sous-vide will bring more flavor to the rice rather than cooking it on the stove and then adding the flavors because they will have more time to merry together in the sous-vide.
3. Eggs
When I first thought about sous-viding eggs I thought that they were going to turn out just like hard boiled eggs. But the more I researched and looked into different recipes I found that you can cook the eggs to whatever consistency you want. This means that if you want the eggs to be over easy, over medium, or over hard you can. It all just depends on the temperature and how long you leave the eggs in for. I don’t necessarily think that this will be a regular things that we sous-vide because it is so much quicker to cook eggs normally, but it is a fun treat to switch things up.
I hope we were able to open your eyes a little bit into the possibilities of what you can do with your sous-vide. You know how when the Instant Pot came out everyone went crazy for it? I have kind of gone crazy for the sous-vide like everyone went for the Instant Pot. I hope you try some of these other foods in your sous-vide. If you do try something other than meat please comment below and tell us all about your experience! Thanks!
Foodie 101 