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Mewantkj

Veggies???

16 posts in this topic

I am considering a SV setup for many reasons. One of reasons I am rationalizing the cost would be the added flexibility. I know I could throw chicken in and let it sit at X temp for a few hours until I am ready to sear it. I assume I can do the same thing with veggies, right?

Please post your favorite SV veggie recipes.

aljoseph likes this

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I'd be a bit leery of leaving veggies in there 2-3 hours and expecting them to come out good. Maybe if you cooked them for the recommended time and then cut the temp just to a "warming" level, it would be okay because you'd arrest the overcooking tendency. But continuing to cook veggies for a couple of hours at a typical temp of 180-185 F might just leave you with mush...

 

Generally the more tender meat gets, the more most people prefer it. That's usually not the case with veggies. Beyond a certain point, they're noticeably overcooked. 

 

It's a LOT easier to go too far with veggies compared to meat.

Mewantkj likes this

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Yeah I wouldn't keep them going for that long. Not only would the structure of the food be at risk of breaking down, you cooking them in high temps for a hours so your just burning energy that your paying for. I have an actual sous vide cooker which is slightly insulated and even I wouldn't want to run that at near boiling point for hours.

If you want, cook them for 20mins or however long, plunge them in iced water then reheat or grill when needed

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Mewantkj likes this

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Thank you guys! This has saved me $$$. Currently I blanch for 3 minutes then into a hot skillet. I will keep that up.

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Thank you guys! This has saved me $$$. Currently I blanch for 3 minutes then into a hot skillet. I will keep that up.

I just cooked a loin @140 for 3 hours and 1.5 hours in I added a bag of zucchini and onion.  They cooked for another 1.5 hours, got "done" with the meat and still had structure to them but cooked.  I don't think I would use Sous Vide for veggies alone unless I cooked them slow and I was doing a ton of them. 

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I've made corn on the cob twice and I was happy with the results both times. I'll try to make an effort to try some of the recipes posted above and give you some real world feedback.

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I've made corn on the cob twice and I was happy with the results both times. I'll try to make an effort to try some of the recipes posted above and give you some real world feedback.

 

I like corn on the cob done SV as well. I also really like it grilled... But it's nice to just drop it in the bath for an hour if you're attempting a more ambitious cook where you don't have time to really watch corn...

Mewantkj and Boomer like this

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I've never done corn on the cob via sous vide. Do you folks really seal it in a bag and do that?

 

If I'm not grilling corn on the cob I always just thro the ears in a pot of low boiling water for x minutes.

 

Not sure I would bother bagging and setting up the hot tub.

 

Do you really find an appreciable difference via the hot tub?

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I've made corn on the cob twice and I was happy with the results both times. I'll try to make an effort to try some of the recipes posted above and give you some real world feedback.

 

I like corn on the cob done SV as well. I also really like it grilled... But it's nice to just drop it in the bath for an hour if you're attempting a more ambitious cook where you don't have time to really watch corn...

 

 

Agreed. It's convenient to prep the corn earlier in the day and just drop them into the water bath an hour before you need them.

 

I've never done corn on the cob via sous vide. Do you folks really seal it in a bag and do that?

 

If I'm not grilling corn on the cob I always just thro the ears in a pot of low boiling water for x minutes.

 

Not sure I would bother bagging and setting up the hot tub.

 

Do you really find an appreciable difference via the hot tub?

 

I season the corn with a little salt and black pepper, then add a dab of butter to the bag and seal it. After it cooks in the water bath  I'll throw it on the grill for some color. It's a bit more work but I do prefer SV corn to boiled corn.

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I've never done corn on the cob via sous vide. Do you folks really seal it in a bag and do that?

 

If I'm not grilling corn on the cob I always just thro the ears in a pot of low boiling water for x minutes.

 

Not sure I would bother bagging and setting up the hot tub.

 

Do you really find an appreciable difference via the hot tub?

 

The key to SV veggies is that when you boil veggies, you leech out deliciousness into the water. Much like boiling ribs, and you know how we all feel about that ;-)

 

When I've done corn via SV, it tends to come out more flavorful, brighter, and more colorful than when it is boiled... Or at least that's my perception.

 

But as with anything, give it a try yourself and be the judge...

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I've always put corn in a pot of water then take to boiling and at that time the corn is done

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Given how impermeable the corn kernel membrane is I'd be surprised if much flavor "leaks" into the pot of boiling water especially since the corn isn't in there for long (15-20 minutes?).

 

But, as you say, I'll just have to give the seed in a bag a chance sometime myself.

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On 2016-2-18 at 7:23 AM, philpom said:

I just cooked a loin @140 for 3 hours and 1.5 hours in I added a bag of zucchini and onion.  They cooked for another 1.5 hours, got "done" with the meat and still had structure to them but cooked.  I don't think I would use Sous Vide for veggies alone unless I cooked them slow and I was doing a ton of them. 

This ^^^^^^^

 

I'll have some carrots etc bagged & tagged.  Throw the meat into the SV and let it cook, and then drop the veggies in with an hour or so left.

 

Then I'll toss the veggies in a hot pan to give em a bit of a brown.  Come out melting in the mouth, but not soggy.

smithereens likes this

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