Quote:
Originally Posted by markem
So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.
But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath.
Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing.
No - throwing the veggies away and having more steak is not in the cards.
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There was something I was cooking the other day at 150F. I put some small potatoes in a separate bag and tossed those in the water also, despite the recipe Anova app calling for 190 (1 hr). I ended up leaving them in for about 2-1/2 hrs at 150 and they were almost raw when I took them out.
YMMV.