Skip to main content
  1. Home
  2. Food & Drink

We found a really clever use for sous vide nobody talks about

One clever Reddit user figured out a surprising use for the versatile sous vide machine

Lindsay Parrill
By

You’ve probably heard of the hottest “new” cooking method, sous vide — though it isn’t actually new at all. It turns out that many restaurant chefs have been using this technique for ages to achieve the most consistently delicious, perfect-every-time cooking for their dishes.

Only recently have home cooks been able to take advantage of this rather modern cooking method, and it seems the recipe world has caught fire with new sous vide tips and tricks on every cooking website and blog in town. But if you’re still unfamiliar with the trendy cooking method, you’re not alone.

Anova sousv vide machine
Image used with permission by copyright holder

What is sous vide cooking?

Though the process may seem rather complicated and scientific, it’s really quite simple to understand. The term sous vide is French, which translates to “under vacuum.” In other words, food is vacuum sealed in a pouch, and then cooked in a temperature-controlled water bath.

Recommended Videos

Why is sous vide cooking useful?

Chefs and home cooks alike love to sous vide for a few reasons. One reason is for the consistency it offers. With traditional cooking methods, exact temperatures are nearly impossible to set; let alone duplicate each time you cook a particular dish. With sous vide cooking, you can set a precise temperature and that’s how your dish will cook every time — giving you the consistency you’re after. The water bath and vacuum seal also allow your food to cook in its own juices, and this creates a much more tender and flavorful dish each time.

Related

Using a sous video device to decrystallize honey
by u/cruftbox in Beekeeping

What can I cook in a sous vide machine?

The versatility of foods you can prepare in a sous vide machine is arguably unparalleled by any other kitchen appliance. You can use this machine to make vegetables, meat, chicken, pork, fish, eggs, and even desserts.

And as it turns out, a sous vide machine is not just for cooking your favorite foods. We found one Reddit user cleverly figured out a way to save some honey he had that had crystallized — using a sous vide machine. We discovered this to be an extremely handy tip for anyone to use. It seems there really are no limits to this resourceful and handy machine.

How to de-crystalize honey using a sous vide machine

Follow these instructions to use a sous vide machine on your honey:

  • Set the sous vide machine to 110 degrees Fahrenheit.
  • Place your sealed honey containers in the preheated water bath. Note: It’s fine if your container floats in the water; it does not need to be fully submerged to work.
  • Let your containers sit in the machine for about an hour.
  • Enjoy your perfectly soft honey.

Now that you know how sous vide machines are useful in the kitchen, you can add one to your home cooking arsenal.

Honey dipper and honeycomb on a table
Image used with permission by copyright holder

Editors' Recommendations

Topics
Lindsay Parrill
Lindsay Parrill
Contributor
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
Here’s how to crawfish boil the right way (and everything else there is to know about crawfish)
Crawfish is a Southern staple and in season right now. Here's how to properly prepare this seafood
A southern Crawfish plate

Crawfish, crayfish, crawdads, freshwater lobsters, mountain lobsters, yabbies, or mudbugs -- whatever you call them, one thing remains the same: They're delicious. That is; when they're prepared correctly. If you live above the Mason-Dixon line, you may not have heard of any of these cousins to the lobster, and that's totally normal. Crawfish are everywhere, but the vast majority of the world's eating crayfish come from Louisiana (around 95%).

The end of March to early June is prime crayfish season (when they grow to be the largest). That's why crawfish boils are common around the middle of spring to early summer. Despite being at their largest around this time, they're still pretty small. A jumbo crayfish will provide about as much meat as an average-sized shrimp. So, after you learn how to eat crawfish, you're going to need to eat a lot -- we suggest around 3 to 5 pounds per person. This seems like a ton, but you have to remember that these little buggers are mostly shell. And the secret of a good crawfish boil is to not overcook them, or the meat becomes tough.

Read more
Pro tips from Chef Eduardo Garcia for cooking outdoors like a true mountain man
Here's how to really cook like a mountain man
Chef Eduardo Garcia.

When we think of mountain men, we tend to think of rugged and self-sufficient folks who live off of the land. And while that's mostly accurate, it's also 2024, and the definition has evolved. Today's mountain man is personified by chef Eduardo Garcia, who combines culinary expertise and the right cooking tools with an adventurous attitude and focus on the environment.

Garcia has put in some shifts. He's done everything from cooking on yachts to delivering motivational speeches. He's also the host of Big Sky Kitchen, now two seasons deep. The show focuses on outdoor cooking and the many joys of preparing and eating food in the context of nature.

Read more
A guide to the five mother sauces of classical cuisine and their uses
Most sauces comes from these foundational sauces, so you must know how to make them
Sauces and spiced spreads in small jars

Did you know that most sauces come from five foundational sauces known as mother sauces? These mother sauces add moistness, flavor, richness, color, and shine, as well as interest and appetite appeal. These sauce-making techniques are some of the basic skills needed in cooking, and they still need to be combined into finished sauces. Finishing techniques have three elements to them: liquid, thickening agent, and seasoning or flavoring ingredients.

The leading sauces are made of liquid plus a thickening agent. The sauces that are derived from the leading sauce are called small sauces. The small sauces are created by using the leading sauce plus additional flavoring ingredients. The best way to remember the name of each mother sauce is by the acronym BETH V: béchamel, espagnole, tomato, hollandaise, and velouté.
Béchamel sauce

Read more