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submitted 1 year ago by jochem@lemmy.ml to c/sousvide@lemm.ee

Looking for more vegetarian sous vide recipes that really take advantage of the cooking technique. Please share if you know any!

Some I've tried:

  • sous vide meatless carbonara (fool proof carbonara, but quite involved -- and yes, leaving out the pork or replacing it with e.g. mushrooms makes this not a true carbona).
  • sous vide overnight oates (really smooth texture, although I've never tried regular overnight oats).
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Steam Oven? (lemmy.world)

I have a new Miele steam oven and you can “sous vide” with it. I quote that because you surround the bag/food with steam rather than a bath of liquid water. Not sure if that matters? It seems to work ok, but twice the meat came out under what I wanted, although I’m still learning and making progress with each try.

Who else uses a steam oven and what advice can you share?

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Lamb Roast 🤤 (i.imgur.com)
submitted 1 year ago* (last edited 1 year ago) by iesou@lemm.ee to c/sousvide@lemm.ee

Great when you're looking for something other than turkey or ham for a holiday dinner without breaking the bank going for a prime rib. Easy, long cook.

Ingredients

  • 1 Tsp vegetable oil
  • 1 Tbsp fresh chopped rosemary (2 Tbsp dried)
  • 1 Tbsp fresh oregano (2 Tbsp dried)
  • 2 Cloves minced garlic
  • 2 Tsp Salt
  • 2 Tsp Pepper
  • 1 Tbsp Butter
  • 1 Tbsp Flour
  • 3/4 Cup Beef Stock

Directions

  • Dry lamb leg roast with paper towel
  • Rub oil on roast
  • Mix rosemary, oregano, garlic, salt, pepper and rub on roast
  • Place in bag and seal
  • Cook at 137 for 8 hours
  • Remove and reserve liquid before searing (for gravy)
  • Make roux with butter and flour, allowing to brown.
  • Add reserved liquid and beef stock and cook down until desired thickness.

Edit: Formatting

!sousvide@lemm.ee

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