Garibaldee@lemm.ee to Interesting Shares@lemmy.zipEnglish · edit-211 days ago[Article] This secret society is on a mission to change the way we eatwww.motherjones.comexternal-linkmessage-square37fedilinkarrow-up164arrow-down14file-textcross-posted to: motherjones@rss.ponder.cat
arrow-up160arrow-down1external-link[Article] This secret society is on a mission to change the way we eatwww.motherjones.comGaribaldee@lemm.ee to Interesting Shares@lemmy.zipEnglish · edit-211 days agomessage-square37fedilinkfile-textcross-posted to: motherjones@rss.ponder.cat
minus-squareHugin@lemmy.worldlinkfedilinkEnglisharrow-up5·10 days agoSous vide is mainly used for meats but you can do some neat things with it and beans. I’ve had lentils come outv with an almost caviar texture/feel.
minus-squareexasperation@lemm.eelinkfedilinkEnglisharrow-up4·10 days agoSous vide vegetables are underrated in general. It can intensify the flavor of the natural vegetable itself or the seasonings you’ve added, without sacrificing texture or color.
Sous vide is mainly used for meats but you can do some neat things with it and beans. I’ve had lentils come outv with an almost caviar texture/feel.
Sous vide vegetables are underrated in general. It can intensify the flavor of the natural vegetable itself or the seasonings you’ve added, without sacrificing texture or color.