Yesterday, I bought root vegetables and a boneless ribeye to cook for this evening’s dinner. I searched for sous vide vegetable recipes, and I found a few that looked interesting. Sous vide meats generally require an hour at 130F plus or minus. The vegetable recipes required 180-190F for an hour. Crap!
I decided to start the vegetables first and add the ribeye in its own bag half-way through the cooking process. It turns out that it was not the best idea. Next time, the veggies either go into the oven or into the microwave.
The result was edible, but I prefer my steak medium rare, and this one turned out medium well. I will chalk this one up to experience.
The main condiment was a fire roasted Shishito pepper. The salad was mixed greens and vegetables.