I thought sous vide was just for steak guys until I tried it for a veg prep

I had a beet salad on the menu and was always fighting with uneven roasting. A cook from a place in Austin told me to bag them with a little oil and vinegar and run them at 185F for about 90 minutes. I was sure it was a waste of time. Tried it last service and every single beet came out perfectly tender and easy to peel, with the flavor really locked in. Has anyone else found a weird use for sous vide that actually works?

3 comments

3 Comments

young.nora1d ago

Ever try it for infusing booze? Did a big batch of gin with cucumber and basil last summer, turned out way stronger than just steeping.

lunaf672d ago

That beet trick is solid, but calling it a weird use is funny. It's just cooking things in a bag with heat. The real odd one I saw was a friend making yogurt in a sous vide bath. Set it to 110 degrees, put the jars of milk and starter in, and let it go all night. Came out perfect and you don't need a fancy maker.

hugo_robinson252d ago

Yogurt in a sous vide is genius, @lunaf67. Gotta keep that temp steady, right? Saves buying another gadget for sure.