# Why so few sous vide Vegs? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [April 19, 2019, 4:38pm UTC](https://community.anovaculinary.com/t/why-so-few-sous-vide-vegs/20961 "2019-04-19T16:38:16Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![Jaime\_Jugador](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jaime_jugador/32/5195_2.png) [@Jaime\_Jugador](https://community.anovaculinary.com/u/Jaime_Jugador)\ **Post date:** [April 19, 2019, 4:38pm UTC](https://community.anovaculinary.com/t/why-so-few-sous-vide-vegs/20961/1 "2019-04-19T16:38:16Z")
Hi everybody. I think I’m beggining to practice with vegetables and fruits only. Perhaps with fishes too. I’m a little tired of meats and to get tasty-jelly t-bones. After dozens of steaks I don’t see the advantage of sous vide cooking. I really prefer the traditional way for cooking good meats ---
**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:** [April 19, 2019, 10:28pm UTC](https://community.anovaculinary.com/t/why-so-few-sous-vide-vegs/20961/2 "2019-04-19T22:28:46Z")
To each their own. Sous vide veg need to be cooked at higher temperatures to allow for pectin conversion, 84C/183F. They can also be mighty frustrating, because of their tendency to float. Green vegies like broccoli and spinach may not sous vide well as the process seems to enhance the bitter compounds contained in them. ---
**Author:** ![mhherr](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mhherr/32/4361_2.png) [@mhherr](https://community.anovaculinary.com/u/mhherr)\ **Post date:** [July 26, 2019, 10:32pm UTC](https://community.anovaculinary.com/t/why-so-few-sous-vide-vegs/20961/3 "2019-07-26T22:32:06Z")
I think you just don’t like the idea of waiting two hours to eat a steak. After 40+ years of cooking steaks over charcoal and gas grills or under broilers, I’m sorry I didn’t find my way to sous vide sooner. There is no other way to perfectly cook a batch of steaks. I think the reason there aren’t more veggie recipes is the fact that most people don’t own multiple circulators, and they cannot cook steaks at 130F and veggies at 190F simultaneously. I recognized that challenge early on and currently have three Anovas. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [July 27, 2019, 2:52pm UTC](https://community.anovaculinary.com/t/why-so-few-sous-vide-vegs/20961/4 "2019-07-27T14:52:20Z")
Many in this Community don’t appear to realize the SV cooking technique is as much a cooking system as a method. As a system it allows you to precisely cook multiple similar meal components at one time and break with the old fashioned cook-serve technique. Vegetables can be batch cooked in advance very successfully. Cooking a dozen or two cobs of corn requires very little more time and effort than a few and the result is far superior than any other cooked corn. ---
**Author:** ![Jaime\_Jugador](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jaime_jugador/32/5195_2.png) [@Jaime\_Jugador](https://community.anovaculinary.com/u/Jaime_Jugador)\ **Post date:** [July 28, 2019, 9:50am UTC](https://community.anovaculinary.com/t/why-so-few-sous-vide-vegs/20961/5 "2019-07-28T09:50:35Z")
That’s the idea, but it’s hard to find reliable temperatures/times tables. Sometime I feel like pioneer fighting with leeks and artichokes ---
**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 28, 2019, 11:38am UTC](https://community.anovaculinary.com/t/why-so-few-sous-vide-vegs/20961/6 "2019-07-28T11:38:00Z")
Temperatures are relatively easy. Anything over 84C/184F to denature the pectin. Time as always is dependent on the final texture you want.