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[Article] This secret society is on a mission to change the way we eat (www.motherjones.com)

submitted 2 days ago* (last edited 2 days ago) by [email protected] to c/[email protected]

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[–] Hugin 4 points 2 days ago (1 children)

Sous vide is mainly used for meats but you can do some neat things with it and beans. I've had lentils come outv with an almost caviar texture/feel.

[–] [email protected] 3 points 1 day ago

Sous vide vegetables are underrated in general. It can intensify the flavor of the natural vegetable itself or the seasonings you've added, without sacrificing texture or color.