• Hugin@lemmy.world
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    21 days ago

    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.

    • exasperation@lemm.ee
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      21 days 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.