Anyone have any recommendations for other (non meat) things I can make? I’m borrowing my mom’s sous vide for two weeks and I’m hoping to use it for meal prepping things like veggies or potatoes I can reheat later (and doing more weird little desserts). I’m trying to see if it would be worth getting my own.
Anyone have favorite stuff to try or meal prep regimes I could try?
I’ve read some suggestions about precooking a bunch of food in the reusable freezer bags and then just tossing them in the fridge for a week and grabbing them out as needed, which appealed to my laziness.
I’m dying to open these little cheesecakes. I’ve never actually used mason jars before so it felt weird tossing them in a bath of water lol
Totally unrelated but the weirdo in me is like “I bet you could use a SOUS vide to heat an aquarium”. not that in gonna try it but that thought will live rent free in my mind.
by GrumpyAlison
13 Comments
Corn ribs. 184 for 30 minutes. Slip the cob into 4 segments. Throw in your bag. Add butter and aromatics. I’m partial to rosemary and whatever dry chili have at the moment. Scallion, cilantro, and a bit of lime juice is dope too.
Eggs bites
Limoncello
Decrystalize any honey you’ve got lying around
Crème brûlée
Carrots
Short answer: it’s worth getting your own. You can cook a week’s worth of food. Leave it in the sealed containers, take it out on the day and heat it back up in the oven.
Corn
I’ve always been fortunate to not have water in them but I did end up over tightening one the last time I made crème brûlée and the bottom broke out. It was so good I was tempted to eat the top half but then my better judgment kicked in.
Do crème brûlée. It is so much easier sous vide. https://izzycooking.com/sous-vide-creme-brulee/#wprm-recipe-container-1336
The cheesecakes are great! Friend of my wife’s always guilts me into making them for her birthday…
Pork tenderloin is terrific sous vide, and as far as vegetables you can make ahead of time and then just heat: baby carrots, a knob of butter, salt, pepper and either honey, maple syrup or brown sugar. 185 for an hour. When you want to eat them, empty the lot into a frying pan, and cook, stirring often until the juice reduces down and makes a glaze. Super tasty
I make jelly jar crème brûlée like these for Christmas every year and they always come out great, just have to remember to burp them of moisture before refrigerating them so they don’t come out too wet.
Life-long aquarium keeper and cook chiming in on that last part. While you could certainly use your wand to heat an aquarium if it would set to something like 78 degrees; I’d think it would exceed the cost of all but the fanciest titanium heaters. And I’d think it would need to be a big enough tank for the circulation to not be overwhelming.
Gutsy move for first item to cook in Sous Vide. Most stick a steak in a bag and set it and forget it!
Great for pasteurizing eggs to have ‘raw’ cookie dough, or egg yolk over rice/ramen for a very quick level up to meals.
Carbonara, check my profile for recipe
I’ve cooked hundreds of jars of various desserts and never had any water inside; a few have broken from thermal shock though
Anything in a vacuum bag can go straight into the freezer, it will keep longer. Do be cautious that frozen bags will cause tears in the plastic if handled rough.
>Anyone have any recommendations for other (non meat) things I can make? I’m borrowing my mom’s sous vide for two weeks and I’m hoping to use it for meal prepping things like veggies or potatoes I can reheat later (and doing more weird little desserts).
…
I’m so paranoid they’re filled with water
Tangential answer: FYI – they make a a countertop oven (“APO”) that uses steam to emulate a water bath: (sous-vide “mode”)
* [https://www.reddit.com/r/productivity/comments/kell7l/comment/ggnw388/?utm_source=share&utm_medium=web2x&context=3](https://www.reddit.com/r/productivity/comments/kell7l/comment/ggnw388/?utm_source=share&utm_medium=web2x&context=3)
**Cons:**
* VERY large
* Super expensive
**Pros:**
* No water bath required (great for doing jarred foods!)
* Has other functions (bake, airfry, dehydrate, etc.)
* Reheats food [like a champ](https://oven.anovaculinary.com/collection/9d094720-aa14-5e30-a4a8-317c5c7715f8) with steam ([steam-toasting](https://www.reddit.com/r/MealPrepSunday/comments/1f8t751/comment/llhm44u/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button) totally freed up my mornings!)
I got into sous-vide about 10 years ago. I’m heavily into meal-prep & ended up multiple wands, big coolers of water for doing bulk cooks for meal-prepping & events (BBQ’s, weddings, etc.), etc. In 2020, Anova came out with a home “combi” oven (combination heat + steam), which mimics a sous-vide bath. I’m a BIG fan of SV “food in jars”:
* Cheesecakes
* Pots de creme
* Flan
* Pecan pie ([yup!](https://recipes.anovaculinary.com/recipe/sous-vide-pecan-pies))
* Yogurt
* Lemon curd
* Jam (ex. [raspberry](https://abatteredoldsuitcase.com/2022/05/07/jam-in-a-jar-by-sous-vide/))
* Egg bites
* Coddled eggs ([so good!](https://www.seriouseats.com/sous-vide-egg-and-mashed-potato-breakfast-jars))
* etc.
The problem was that doing a water bath was always a bit of a chore: messy, hot, cracked jars, leaking lids, etc. I eventually got the process down, but with the APO, I can just preheat the oven with steam (it has a water tank) & slide a whole tray of jars into the oven, easy peasy! Great for egg bites:
* [https://anovaculinary.com/blogs/blog/easy-homemade-sous-vide-egg-bites](https://anovaculinary.com/blogs/blog/easy-homemade-sous-vide-egg-bites)
I do a dozen different flavors of pots de creme:
* [https://www.reddit.com/r/CombiSteamOvenCooking/comments/15a4ckb/comment/jtow8g8/?utm_source=share&utm_medium=web2x&context=3](https://www.reddit.com/r/CombiSteamOvenCooking/comments/15a4ckb/comment/jtow8g8/?utm_source=share&utm_medium=web2x&context=3)
I have a super-lazy blender recipe for bulk creme brulee:
* [https://www.reddit.com/r/CombiSteamOvenCooking/comments/16b6yd6/eggsperiments_bulk_cr%C3%A8me_br%C3%BBl%C3%A9e/](https://www.reddit.com/r/CombiSteamOvenCooking/comments/16b6yd6/eggsperiments_bulk_cr%C3%A8me_br%C3%BBl%C3%A9e/)
I can also do full-sized pies, cheesecakes, etc. without having to jump through hoops in a water bath. Ridiculous texture:
* [https://oven.anovaculinary.com/recipe/62OpcAt4U2dPsvCa9r99](https://oven.anovaculinary.com/recipe/62OpcAt4U2dPsvCa9r99)
It’s great because:
* No water bath required
* Easy to do a ton of them on a slide-in 12×16″ tray
* Lids are optional while cooking, so I can use all different kinds of glass jars, even if they don’t have water-tight or heat-friendly lids!
That way, I’m not suck using 4oz sealed mini mason jars. Like, these larger, adult-sized 8oz glass jars only cost a buck apiece: (thirty for $30)
* [https://www.amazon.com/gp/product/B0BVQS3VJ9/r](https://www.amazon.com/gp/product/B0BVQS3VJ9/r)
Plus all of this stuff freezes well, so I can make a batch & freeze them to thaw & use on-demand…chocolate cheesecake, pumpkin pot de creme, Peruvian flan, egg-white spinach-feta egg bites, etc. My meal-prep system only has 4 parts:
1. Weekly picking (make one batch a day to freeze, so pick 7 things to make)
2. Go shopping
3. Evening cleanup (clean up kitchen, print recipe, get tools out, get non-perishable supplies out)
4. After-work single-batch cook-to-freeze
You can still use bags, of course! I SV, shock, and freeze most of my proteins (steak, BSCB, pork tenderloin, turkey tenderloin, burgers, sliders, etc.), that way I can simply thaw them overnight & pan-fry, grill, smoke, or deep-fry them to reheat & crust up! Sous-vide burgers are pretty rad:
* [https://www.reddit.com/r/FoodPorn/comments/nydt5x/sousvide_burger/](https://www.reddit.com/r/FoodPorn/comments/nydt5x/sousvide_burger/)
Because they’re pre-cooked & thawed overnight, they only need a few minutes in a pan or on the grill to sear! I even prep my fries SV & then freeze to final-fry later:
* [https://www.reddit.com/r/sousvide/comments/xxyt25/comment/iremj1w/?utm_source=share&utm_medium=web2x&context=3](https://www.reddit.com/r/sousvide/comments/xxyt25/comment/iremj1w/?utm_source=share&utm_medium=web2x&context=3)
I still keep my SV wand around for [tempering chocolate](https://www.seriouseats.com/the-food-lab-best-way-to-temper-chocolate), but that’s pretty much all I use it for these days. Convenience is king!!
Sweet creamy poached eggs