Even though sous vide is usually used to cook meat and vegetables, at the most basic level it just excels at holding something at a set temperature. This ability can be used to easily prepare items that need to be held at constant temperatures, such as yogurt, cheese, custards, and some egg preparations like lemon curd.
These types of dishes are usually cooked in Mason jars or ramekins. The level of the water is often lower than the lip of the container, especially if they are open containers. If you need to use deeper water, you can often place the ramekins on a wire rack to keep them out of the water.
In this lesson we discussed how to create several types of steady temperature sous vide dishes.
Do you know anyone that is struggling with sous vide and would find this information helpful? Why not do them a favor and send them a link to this Exploring Sous Vide email course or get them a printed version of this course!
Thanks again and happy cooking!
Jason Logsdon, Amazing Food Made Easy