I finally tried veggies (well, green beans) and it was pretty amazing. My wife said they were expertly done, but that I may have "over-buttered" them. She's adorable when she makes up nonsense.
The only real issue I had was that getting them to sink was a major pain. I'm assuming the fact that a green bean has a hollow centre was part (or all) of the problem. Ended up placing a metal meat mallet on the bag to weigh it down. Also, they certainly don't come out brilliantly coloured. I've read that quick 30 second boil followed by an ice bath before sous vide will help with that.
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