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arrow-up157arrow-down1external-link[Article] This secret society is on a mission to change the way we eatwww.motherjones.com@[email protected] to Interesting [email protected]English • edit-21 month agomessage-square26fedilinkfile-textcross-posted to: [email protected]
minus-square@HuginlinkEnglish4•1 month agoSous 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.
minus-square@[email protected]linkfedilinkEnglish3•1 month agoSous 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.
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.
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.