# \[Healthy Debate\]: All Foods Should Be Sous Vide **URL:** \ **Category:** General\ **Created:** [July 7, 2017, 10:02pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084 "2017-07-07T22:02:31Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 7, 2017, 10:02pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/1 "2017-07-07T22:02:31Z")
Thought it would be fun to have a healthy debate on this. **Do you think all foods have a place with sous vide?** **Or are there any foods you think should be kept far, far away from this cooking method?** Thoughts, opinions, insight, experiences - all are welcome. Just keep the peace! šŸ˜‰ ---
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [July 7, 2017, 10:41pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/2 "2017-07-07T22:41:01Z")
I think that sous vide is a tool, one of the ways to raise the temperature of food. Some foods are best when raised to a narrow temperature range and sous vide relieves me of the burden of standing next to the food so that the temperature doesnā€™t get too high. It is fun to try to ā€œsous vide everythingā€. Still, I wonder if the food is prepared near the boiling point of water and the end temperature is not critical, why do it sous vide? ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [July 7, 2017, 10:42pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/3 "2017-07-07T22:42:15Z")
Proteins are obviously ā€œyes.ā€ Iā€™ve not experimented with fruit and veg enough yet. It seems easier to do the by other methods while protein is bathing. ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [July 8, 2017, 6:46am UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/4 "2017-07-08T06:46:48Z")
> [@AlyssaWOAH](#): > > Or are there any foods you think should be kept far, far away from this cooking method? Sashimi. /thread ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 8, 2017, 1:56pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/5 "2017-07-08T13:56:00Z")
Well. I mean. Yeah. Lol. @acs ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 8, 2017, 1:56pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/6 "2017-07-08T13:56:38Z")
Which method do you think works better than sous vide for fruits + veggies? @Ember ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 8, 2017, 2:03pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/7 "2017-07-08T14:03:42Z")
@RichardOL I understand your point with the end temperature for some foods not being critical. My primary reason for wanting to sous vide veggies is that I wonā€™t lose some of its nutrients like I typically would if I were doing a regular boil. But - depending on what I fancy that particular day, I do roast too for that very reason. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [July 8, 2017, 9:37pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/8 "2017-07-08T21:37:48Z")
Not so much a case of better, Alyssa, simply more expedient. Not everyone has the time to go through a cook cycle twice for a meal. Batch cooking is a possibility if one is able to plan and stick to a schedule. Iā€™ve never been a particularly organised cook. In fact, I get a little concerned on those weeks where things go right along with the plan. I tend to stir fry, steam, roast or even (shock horror) microwave vegies as the protein is nearing the end of its bathing time. I guess itā€™s simply a case of old habits being hard to break. ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 10, 2017, 2:02am UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/9 "2017-07-10T02:02:02Z")
@Ember Yeah, I get where youā€™re coming from on cooking foods for multiple cycles. Personally, when I am cooking veggies, thatā€™s all Iā€™m cooking (I go meatless sometimes). I havenā€™t experimented with cooking veggies and meats at the same time with the APC, but Iā€™m sure it requires some preparation and figuring out the best way to execute it. ---
**Author:** ![Slappy\_Joe](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/slappy_joe/32/1151_2.png) [@Slappy\_Joe](https://community.anovaculinary.com/u/Slappy_Joe)\ **Post date:** [July 13, 2017, 10:35pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/10 "2017-07-13T22:35:37Z")
> [@AlyssaWOAH](#): > > Or are there any foods you think should be kept far, far away from this cooking method? New guy here, so if Iā€™m wrongā€¦ Iā€™m wrong. šŸ˜‰ I have yet to try out my 1 day old Anova 900w. With that being said, I just donā€™t see this method speeding up or improving one pot, flavor layering dishes like jambalaya or gumbo. I feel like I cook ā€œ4 or 5 timesā€ in the same dutch oven when making jambalaya. Early added ingredients meet the new ingredients to add another flavor to the dish. Where the fond from the pork meets the onionsā€¦ then the next round from the sausage then the tomato etc. I add onions 4 times to a dish like that. Cooking them to a different texture each time. I donā€™t see anything coming close from the sous vide method. Now donā€™t get me wrong. Iā€™m looking forward to going crazy with my Anova. Gonna try a bunch of things this weekend. Going to the butcher tomorrow. Sh\*t, Iā€™ll be reporting on sous vide pop-tarts at some point once I get obsessed! Just adding my $.02 ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 14, 2017, 12:37am UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/11 "2017-07-14T00:37:14Z")
Hahaaa let me know how the sous vide pop tarts go šŸ˜‰@Slappy_Joe ---
**Author:** ![MaxLaChat](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/maxlachat/32/1055_2.png) [@MaxLaChat](https://community.anovaculinary.com/u/MaxLaChat)\ **Post date:** [July 14, 2017, 6:38pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/12 "2017-07-14T18:38:10Z")
> [@Slappy\_Joe](#): > > improving one pot, flavor layering dishes like jambalaya or gumbo. There are already places where precision cookers are already used for ā€œflavour layeringā€. Just take a look at ā€œstep mashingā€ (also known as ā€œstep-infusionā€ mashing) used in brewing some beer styles. With step mashing, the grain and water are first heated to around 50ā€“54 Ā°C for enzymes to break down proteins. Followed by one or two heatings to 62ā€“67 Ā°C and 71ā€“72 Ā°C to convert starches to sugars. There was a recent Anova blog post on how you can use the APC for mashing with the Brew-in-the-Bag method of brewing. (I wouldnā€™t use this method for something like gumbo but the concepts are the same.) Many slow cooker recipes have similar one-pot flavouring dishes such as starting at high for a few hours and then stepping down to low for a long cook. Just that most slow cookers are not as precise as most sous vide cookers and ovens. I imagine one can make jambalaya by using good resealable bags, adding additional ingredients over the cooking period. As others have mentioned sous vide is another tool where I would often tell students ā€œUse the best tool for the job at hand.ā€ ---
**Author:** ![gameface](https://avatars.discourse-cdn.com/v4/letter/g/898d66/32.png) [@gameface](https://community.anovaculinary.com/u/gameface)\ **Post date:** [July 16, 2017, 2:43pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/13 "2017-07-16T14:43:26Z")
Thereā€™s a very good in-depth ā€œUltimate Guide to Sous Vide Dessertsā€ written by Stella Parks, author Bravetart, cookbook of desserts. Hereā€™s her guide: [BraveTart's Ultimate Guide to Sous Vide Desserts](http://www.seriouseats.com/2017/01/bravetarts-ultimate-guide-to-sous-vide-dessert.html) ---
**Author:** ![Mario\_D](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mario_d/32/1228_2.png) [@Mario\_D](https://community.anovaculinary.com/u/Mario_D)\ **Post date:** [July 17, 2017, 9:42pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/14 "2017-07-17T21:42:42Z")
I would have to agree with @RichardOL, The APC is a tool for cooking. How to incorporate sv/APC into everything? That is a good question. The example I would give where I introduce sv/APC to a non-sous vide dish would be Lechon. This is a Filipino dish that boils pork belly (to tenderize), slices boiled pork belly, and then deep fries the pork belly. Why boil when you can sous vide? And so I did. The flavor was amazing. Iā€™ll have to post twice to get both pictures in. Deep fried s/vā€™d pork belly. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/c/ca99a03fce2d640d9e66f6073b9bab7108a77027.png) ---
**Author:** ![Mario\_D](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mario_d/32/1228_2.png) [@Mario\_D](https://community.anovaculinary.com/u/Mario_D)\ **Post date:** [July 17, 2017, 9:44pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/15 "2017-07-17T21:44:01Z")
End product: Lechon Especial s/vā€™d. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/1/1b51cf22ef6ad1170271e307a0708a78aa4b5752.png) The original recipe was from Dinerā€™s Drive Ins and Dives. > **[Lechon Special](https://www.foodnetwork.com/recipes/lechon-special-2403257)** > > Get Lechon Special Recipe from Food Network m- ---
**Author:** ![Fivebig](https://avatars.discourse-cdn.com/v4/letter/f/3ec8ea/32.png) [@Fivebig](https://community.anovaculinary.com/u/Fivebig)\ **Post date:** [July 24, 2017, 8:00pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/16 "2017-07-24T20:00:45Z")
You cant beat a good slow braise with sous vide. And it is just as easy and hands off, if not easier. For example, try this: > **[Andy Ward & Jenny Rosenstrach's Pork Shoulder Ragu Recipe on Food52](https://food52.com/recipes/39733-andy-ward-jenny-rosenstrach-s-pork-shoulder-ragu)** > > For this delicious pork shoulder ragu recipe, use whatever ragu is leftover over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners. ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [July 24, 2017, 9:02pm UTC](https://community.anovaculinary.com/t/healthy-debate-all-foods-should-be-sous-vide/8084/17 "2017-07-24T21:02:01Z")
Thanks for sharing!