Other uses for Sous Vide equipment?

In the Sous Vide Recipes Forum
What other uses do you make of your Sous Vide equipment?

So far (2 weeks) I've used mine to:

1. Thaw cooked frozen food. (30 minutes @ 132 worked)

2. Make corn meal mush for frying. (I'm not going to get into the differences, if any, between corn meal mush and polenta.)

2 cups of a somewhat-coarse corn meal. (A fine flour, doesn't yield the right texture in the final product.)
2 cups cold water
1/2 tsp salt
2 Tbl corn oil
various flavorings can be added

- Mix the ingredients (it will be thinner than a batter)

- Pour into a rectangular waterproof heat proof mold that holds a little more than 4 cups. The top needs to extend above the water level in your sous vide cooker. (Plastic quart freezer container, stainless steel loaf pan, glass casserole, etc.)

- Cover the top of the mold with aluminum foil if it doesn't have a lid

- Place the mold into a sous vide cooker that's at 190°. The water level should be approximately equal to the fill of the mold. (If the water bath is a half inch less than the fill, it will work fine.)

- Stir every 10 minutes until the mixture is too thick to separate. (approximately 30 minutes)

- Cook at least another 30 minutes

- Refrigerate overnight to gel

- Slice thinly (1/4 inch) with a serrated knife, and fry on a lightly oiled griddle at medium heat for 10-15 minutes per side.
(My goal is to first develop a crust, then turn them golden brown with a warm moist center.)

- Serve with butter, pancake syrup, or gravy



4 Replies So Far

What about reheating commercially canned food at 131°? (I saw a can of refried beans that suggested reheating in a water bath.)
I think you could reheat just about anything the water bath as long as you don't need (or want) it to cook any longer. When you microwave something it's always cooking it more so using the sous vide bath would probably be a great alternative.
If I'm making bread when I sous vide I like to set the dough on the lid to rise. It's a perfect, even temperature.

I haven't tried it yet, but I was thinking that a pot in the water bath would be perfect for controlling cheese making temperatures.
That's a good idea to help raise the bread! And I think cheese / yogurt making would be really good with the sous vide, it makes a lot of sense and really gives you precise control.


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