Sous vide

[jonumberone]

I haven't had much luck with veggies either. I can get them cooked well enough, but I don't really see any benefit to doing them sous vide vs other methods. I also find the cook times to be inconsistent. Sometimes they're perfect, sometimes raw, and sometimes overdone using the same time and temp as the last try. So I don't bother anymore. I don't see a reason to crank up the temp to 190 if I'm not satisfied with the results.

The success I've had with vegetables has been doing them in soups.
I've done cream of artichoke, asparagus, broccoli, celery, cauliflower, and mushroom soups with great success. I also did a sweet potato and andouille soup that was terrific.