cooking vegetables

Dear John <br /> <br />vegatables can definitely be cooked sous vide and i would personally reccomend them. If you are using a sous vide supreme water bath as your chosen method for cooking sous vide the difficulty comes when for examples when say you are cooking a medium rare steak at 59c and you want to cook veggies which have a preffered temp of 83.5 c. <br /> <br />Remember Sous vide means cooking under vaccuum and not just in a water bath. you can vaccum veg a nd microwave them, you just have to keep an eye so the bag doesnt pop open. <br /> <br />I like to place veg with my favourite aromatics.... <br /> <br />try peas with tarrogen or anise <br />or carrots butter and parsley <br /> <br />i generally place them in the water bath with my meat at whatever temp it is cooking at then blast them at the end. Temp really depends on how aldente you like them <br /> <br />regards <br /> <br />aaron

I think the effects are more extreme in sous vide meat so most people focus on them. I know Serious Eats has a recipe for glazed carrots that can be used for other small vegetables: <br /><a href="http://www.seriouseats.com/2010/06/how-to-sous-vide-carrots-vegetables.html">http://www.seriouseats.com/2010/06/how-to-sous-vide-carrots-vegetables.html</a> <br /> <br />Potatoes or sweet potatoes can be cooked with butter and spices at 183F for 30 to 60 minutes (depending on the size of them) and then mashed or pureed. <br /> <br />Hope this helps get you started some, I can post some more sous vide vegetable recipes if you like in the future, I'm not really not sure why I focus on meat most of the time...

Vegetables cooked sous vide can be fabulous. It's just that boiling and steaming achieves the same results as a precisely controlled water bath with vegetables. There is no tendency to overcook or undercook vegetables, and no tenderizing through slow-cooking desired for vegetables. A sealed bag with vegetables, liquids, herbs and spices gets boiled in a pot to do vegetable sous vide. It's good stuff with nicely enhanced flavors, in my opinion, but the advantages over traditional methods are tiny at best.