Sous vide

markem · 12-22-2015, 02:06 PM

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.

12-22-2015, 02:06 PM	#11
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	Re: Sous vide 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. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx