Sous vide problem

Last night for dinner I tried to cook both a steak and some asparagus sous vide. I set my Sous Vide Supreme to 57C in order to get the steak to a perfect medium-rare. I figured the vegetables wouldn't need to cook as long, so I put them in with about ten minutes left for the steak. Of course, they were completely raw. I tried turning up the bath temp, but ended up overcooking them.

So: If I only have one circulator or bath, is it possible to cook both a steak (to med-rare) and asparagus, and have them come out at the same time?

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Karen_Taylor_Quinn_36329

Apparently you can't cook vegetables any lower than 85C, true?

Brandon_Byrd_40557

Yep. Pectin, which composes the bulk of cell walls in plants, starts to break down at 85C. Anything below that, and plants will get warm but won't soften or cook. If you're going to cook meat and veg SV, you'll need to cook the plants first, chill them down, and then warm them up in the bath once the meat is close to done.

robert.c.brown15

Cook the vegetables at 85C. Then add ice to the bath to drop it to 57C. Then add the steak. Then pull both out at the same time. Ta-da! I think that should be fine. I don't think 57C does any damage to the vegetables no matter the time.

Jeanne_48067

Thanks! Will do.

Jeanne_48067

Awesome! Thanks for your help.

Johan_Edstrom_5586

You can always bag and do the ideas in food blanch, i.e exactly like sous vide veggies, then drop the bag in a rolling boil, 4m, chill in ice-bath.