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Another challenge for me has been getting creative with vegetables. I love your sweet and spicy carrots recipe, especially the convenience of dumping everything into the bag to cook and then you just put it straight on the plate and you don't do anything else with it.
- Mike La Charite
Note:The following article is an edited transcript from the video.
There are a lot of vegetable recipes you can do that with as long as you don't mind them being a little watery.
One of the benefits of cooking vegetables in a pan is when the water releases from the vegetables it evaporates so whatever you have remaining in the pan turns into more of a glaze or a sauce. With a sous vide technique evaporation doesn't occur.
Remember my 80% good enough mantra? When I'm cooking for a basic weeknight meal, I don't want to spend extra time and dirty more pots. I'll throw some vegetables in a sous vide bag with a little bit of olive oil or butter and a few herbs and spices. I'll cook them through until they're tender, put them on the plate and serve. I find besides being really flavorful, they're healthy to eat and the vegetables are perfectly cooked. It's a good way to kind of maximize my "golden rule".
I honestly don't cook a lot of vegetables sous vide. It's one of those things a lot of people love. I too think it's often fine because they always turn out tender. But I prefer the flavors of roasting, searing, or grilling them to add a little bit of char and a little bit more sweetness and caramelization that you just don't get in sous vide.
I don't do a lot of steamed vegetables either. But I think if you enjoy steamed vegetables then sous viding them would have a lot of the same texture and flavor. So in that case, I think it'd be a good substitute for those but I almost always roast my vegetables or grill them.
Even though I don't regularly sous vide vegetables, they are quick, flavorful and easy to make. Because almost all sous vide vegetables are cooked at 183°F (83.9°C) or higher, as an added bonus, you can put raw garlic in the bag and it will cook at the same time. Sous vide gives you the opportunity to cook vegetables, open the bag and immediately serve right then.
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