We all know that you can make a killer steak with the sous vide, but did you know there were so many other things you can do too?! Learn about 5 unexpected things to use your sous vide for!
We all know you can make the best mouth-watering steak and egg bites for days with the sous vide. I know I have my tried and true recipes and food I only sous vide with no question.
But I bet you didn't know that you can use the sous vide for some pretty unexpected (and handy) things in your kitchen too.
Reason 1,298 we love to sous vide!
5 Unexpected Things to Use Your Sous Vide For
- Chilling Champagne and Wine
What? Yes.
You heard me.
You can use the sous vide for cold things too. This isn't often thought about since we normally are cooking food at a temperature higher than room temp, but the sous vide can go down to 32 degrees. Making it PERFECT to quickly chill a bottle of champagne or white wine for your guests (or yourself 😉 ).
Fill a pot or cambro with cold water past the fill line on your sous vide. Add your wine and/or champagne with a couple handfuls of ice. Turn to 45 degrees and let chill for 30 minutes (or up until serving).
Cheers!
- Quick Defrost from the Freezer
We have all been there. It is 4 pm and you forgot to pull out the chicken from the freezer for dinner.
With a sous vide, you have nothing to worry about!
Place whatever you need to defrost in the sous vide water bath at 72 degrees for about 30-45 minutes. Careful to not keep it in there any longer because you don’t want it to cook at a weird temp.
We are just quickly bringing to room temperature by circulating water around the entire item you need to defrost.
PRO TIP - place whatever it is defrosting inside a zip top bag if it needs extra protection from making sure water doesn’t get in.
- Decrystallizing Honey
Raise your hand if you have gone to grab your honey bear out of the pantry only to realize that it is gross and crystallized?
ME!
Raise your hand if you have put said honey bear in the microwave to quickly bring it back to life only to melt half the container leaving you with a deformed bear, half of it being boiling hot liquid and the other half still crystallized?
SO MUCH ME! Too many times.
Stick that honey bear in a water bath set to 104 degrees for 15-30 minutes and bring that honey back to life with no bear casualties to be had!
- Hard Boiled Eggs
I know there are a million different ways to make hard-boiled eggs. And it isn’t that hard to do. Or at least it shouldn't be. Until I open mine up and see a faint green ring around the yolk because I overcooked them. AGAIN. Boo.
With a constant temperature of 165 degrees, there is no need to worry about your eggs having that green line and being over done. Sous vide at 165 for 45 minutes then remove and chill like normal.
And enjoy your perfectly cooked hard boiled eggs. Every single time!
- Overnight Oats
You can speed up the process of overnight oats by using the sous vide to cook them.
- ¼ cup old fashioned steel-cut oatmeal
- ½ cup milk of choice
- ½ cup water
- Pinch of salt
- Place all the ingredients in a pint-size mason jar and seal to fingertip tightness.
- Put in the sous vide at 180 degrees for 3 hours.
- Remove and place in the fridge until needed. Recipe can be doubled, tripled, quadrupled for however many days you would like oats.
- To enjoy, top with your favorite oatmeal toppings such as brown sugar, honey, fresh fruit, dried fruit, nut butter, chia seeds, and flax seeds, etc.
