Sous vide vegetables served with beef

In the Modernist Techniques Forum
I'm a newbie. Love cooking sous vide, but an issue I've had is after cooking vegetables I let them hang out in the bath with the steak at 133 degrees. When I serve the meal, the vegetables taste great, but they're cold.


1 Reply So Far

You could probably crank the bath back up while you sear the meat. That'd bring the veggies back up to 150 or so. Pre-heating your plates in the oven on low is also a good way to keep the food hot, that way the plate is heating the food instead of cooling it.


Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.









placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy