Sous vide vegetables served with beef
In the Modernist Techniques Forum
I'm a newbie. Love cooking sous vide, but an issue I've had is after cooking vegetables I let them hang out in the bath with the steak at 133 degrees. When I serve the meal, the vegetables taste great, but they're cold.
1 Reply So Far
You could probably crank the bath back up while you sear the meat. That'd bring the veggies back up to 150 or so. Pre-heating your plates in the oven on low is also a good way to keep the food hot, that way the plate is heating the food instead of cooling it.
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