What to Sous Vide Beyond Meat? | The Tool Shed

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What to Sous Vide Beyond Meat?

10 Surprising Things You Can Cook Sous Vide (Some Even While You Sleep)

Anyone who has heard of the sous vide cooking technique will likely first think of it as a method for perfectly cooking proteins: tender steaks, moist chicken, delicate fish and seafood, or 48-hour short ribs. Yum. While these are all very good things to cook sous vide, there is a wealth of other things you can prepare using the technique, that will make your SousVide Supreme® cooker one of the most versatile tools in your kitchen!

Why sous vide? Because it will intensify the flavours, preserve the nutritional quality, and make the process so fool-proof and hands-free that you can even do it while you sleep! As The New York Times said, “Once you sous vide, you never go back!”

alhochol1.  Infused Alcohols and Syrups

Why sous vide?

Sous vide intensifies the natural flavours and the gentle heat speeds up the process. Creating your own flavour-infused liquors or syrups for retro cocktails has never been easier or faster. Make your own Limoncello in hours rather than weeks or months! No need to buy flavoured syrups or fruity drinks. Simply create your own flavour combinations and mix into ice tea, lemonade or club soda for non-alcoholic beverages with a bright fresh gourmet twist!

ric2.  Ricotta Cheese, Yogurt and Crème Fraîche 
Why sous vide?

The precision temperature control of a non-stirred sous vide water bath makes cheese- and yogurt-making effortless.

cond3.  Condiments, Sauces, Fruits Coulis, Compotes

Why sous vide?

Sous vide intensifies natural flavours and allows you to use your imagination to develop your own condiments. No worries about MSG, or other preservatives found in commercially prepared store bought products. You control what you put into your sauces and it is hands-free effortless.  Mustard, Salsa, Chutney and more – the possibilities are endless! Make Hollandaise without risk of curdling or separating. Turn fresh fruits into delicious fruits coulis and compotes that are vibrant in colour.

soup4.  Stock for Soups and Sauces

Why sous vide?

Make your own beef, chicken, vegetable, or seafood stock right in the water bath. No pouch required. You will need to use a non-stirred, self-contained water oven, not an immersion circulator for this purpose.

cheese5.  Cheesecake, Bread Pudding, Steamed Pudding, Pot de Crème, or Crème Brûlée

Why sous vide?

An unstirred sous vide bath is a perfect bain marie for cooking those oven recipes requiring a water cushion and constant low temperatures.  Eliminates the challenge (and danger) of sloshing hot water onto the floor when filling and removing a pan from a traditional oven.

egg6.  The Perfect Egg

Why sous vide?

Eggs come in nature’s own “cooking pouch” – the egg shell itself! Simply place the whole eggs in the water bath to cook and you will be treated to perfectly soft poached eggs, exactly the way you like them! Cook 1 or many eggs at once and keep them perfectly soft-cooked until serving. Easy for making hard-cooked eggs, too.

custard7.  Custards, Lemon Curd, Dulce de Leche, Zabaglione, and Ice Cream Base

Why sous vide?

It can be better than a double boiler. No constant stirring and attention or worries about curdling or burning on a stovetop. You will never cook custard any other way, once you try cooking it sous vide

over8.  Overnight Oatmeal

Why sous vide?

Love a bowl of hot oatmeal for breakfast, but no time to cook it on the stove in the morning?  Simply drop it in the night beforehand and it will cook overnight and be ready to eat in the morning. Easier than stovetop and no clean up!

pickled9.  Pickled Vegetables

Why sous vide?

It’s as easy as stovetop and no lingering vinegar odours in the kitchen. Quickly pickle green beans or asparagus for killer Bloody Marys. Pickle carrots, cauliflower, or courgette for instant antipasti trays.

infused10.  Infused Vinegars and Oils

Why sous vide?

The gentle precise cooking temperatures speed up the flavour transfer of fresh herbs and berries to make gourmet vinegar without permeating the kitchen with strong vinegar odours. Use your favourite dried spices and seasonings to create flavourful oils for cooking or salads

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