This article is a part of my free Exploring Sous Vide email course. If you want to discover how to consistently create amazing food using sous vide then my course is exactly what you're looking for. For a printed version of this course, you can purchase my Exploring Sous Vide cookbook.
Even though sous vide is usually used to cook meat and vegetables, at the most basic level it just excels at holding something at a set temperature. This ability can be used to easily prepare items that need to be held at constant temperatures, such as yogurt, cheese, custards, and some egg preparations like lemon curd.
These types of dishes are usually cooked in Mason jars or ramekins. The level of the water is often lower than the lip of the container, especially if they are open containers. If you need to use deeper water, you can often place the ramekins on a wire rack to keep them out of the water.
Are there some favorite sous vide recipes you have made? Have any follow up questions you need answered? Let me know in the comments or on the Exploring Sous Vide Facebook group.
Lesson Recap
In this lesson we discussed how to create several types of steady temperature sous vide dishes.
Thanks again and happy cooking!
Jason Logsdon, Amazing Food Made Easy
This article is a part of my free Exploring Sous Vide email course. If you want to discover how to consistently create amazing food using sous vide then my course is exactly what you're looking for. For a printed version of this course, you can purchase my Exploring Sous Vide cookbook.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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Thanks again and happy cooking!
