Sous Vide Veggies

[BYBBQ]

I'm still playing with the SV. So for we like it for re-heating soups, stews, ham & beans, and for cooking veggies.
Pam likes to do veggies this way. Squash, greenbeans, cauliflower, and broccoli are ones we have done so for. We do them in individual serving size bags. We re-heat them in the microwave by poking a couple holes in the bag and they come out like the frozen steaming bag ones from the grocery store, except they are seasoned the way we like.
This morning we cooked some cauliflower and broccoli seasoned with sea salt, FCBP, butter, and granulated onion & garlic. We cook them at 183° for 30 min. Then put the bags in ice water for a quick cool down to stop the cooking. Then date the bag and into the freezer.
The big black discs in the bags are flat glass beads we put in the bag to weigh the bag down to keep them from floating while cooking.

[Mark R]

It's a great way to put away fast meals. Like the glass idear!

[Fishawn]

Nice work!

[scubadoo97]

Nice BYBBQ. Veggies give off a lot of air when cooked. I use a divided rack to hold them down but I also have an assortment of glass balls, tiles and whiskey stones to weight down bags. Best use of the whiskey stones I've found. They do nothing for whiskey

[Richtee]

Best use of the whiskey stones I've found. They do nothing for whiskey

Uhh put them in the freezer... might help

[Slanted88]

dern fine thinking there!

[scubadoo97]

Uhh put them in the freezer... might help

Tried that. They don't drop the temp much and are a distraction to fine whiskey.

[Bbqgoddess]

It's a great way to put away fast meals. Like the glass idear!

DITTO Mark, and I also think the glass idea is good thinking!

[Richtee]

Tried that. They don't drop the temp much and are a distraction to fine whiskey.

Hmm... what..they have a flavor?? Or just the clinking around? That would bug me I guess...a little.

You need either more...or bigger stones. Or less whiskey

[HawgHeaven]

Love me some SV'd veggies, and they look YUM! I like the glass stone idear!

[BYBBQ]

Thanks everyone.

We are still playing with the SV method. Some foods we don't care for and others like veggies are good. Neither of us really care for chicken. We did try to re-heat a slice of smoked prime rib and it was OK. Did a steak once and it looked good inside, I did a quick seer on the outside, but Pam said it lacked the smokey seared taste of the steaks I do with a high heat sear/cook in the Keg. So we are still trying different things. I know some things we'll like and some we won't. We'll just have to see.

The glass bead trick is not my idea. It was a great tip on the SousVide Supreme website.

[HawgHeaven]

Thanks everyone.

We are still playing with the SV method. Some foods we don't care for and others like veggies are good. Neither of us really care for chicken. We did try to re-heat a slice of smoked prime rib and it was OK. Did a steak once and it looked good inside, I did a quick seer on the outside, but Pam said it lacked the smokey seared taste of the steaks I do with a high heat sear/cook in the Keg. So we are still trying different things. I know some things we'll like and some we won't. We'll just have to see.

The glass bead trick is not my idea. It was a great tip on the SousVide Supreme website.

Keep playing with the SV. When I do steaks, chicken, etc, I get the Vortex involved for the sear. Yum. You get that smokey goodness, and perfectly done meat.