SousVide Creamed Spinach

aaron.m.kent

Has anyone tried sous vide creamed spinach? I usually use the FoodLab recipe, which is fantastic but requires at least 90 minutes of regular attention. I know that sous vide doesn't tend to play well with recipes that need evaporation, but I was thinking making you could go through sweating the aromatics and wilting the spinach in a saucepan; transfer to sous vide bag and add cream; then return to the pan to rapidly reduce? Any opinions on this experiment?

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brian_martin2001

If you're going to wilt the spinach and sweat the aromatics in a pan. After you've added the cream and cooked sous vide the cream and vegetable mixture, you're going to return the mixture to the pan and reduce. What would be the purpose of the step cooking sous vide? What do you gain from doing this seemingly useless extra step?

aaron.m.kent

My goal was to not pay attention to it. I usually spend 90+ minutes stirring the spinach around. With sous vide, I could ideally leave it unattended. Not requiring attention is one of the big perks of sous vide. There are more details about the benefits in the ChefSteps Intro To Sous Vide class if you are interested.

brian_martin2001

I'm aware the benefits of sous vide. However, you're already spending that amount of time with your pre and post cooking on the stove. If anything, it seems like you're adding an extra step, taking more time by using sous vide as you're still going to need to cook it down conventionally on the stove. I'm just not seeing how throwing in that extra step is going to allow you time to not pay attention to it is going to benefit the overall process.