Veggies
Tender-crisp broccoli, kale, asparagus, and Brussels sprouts with vibrant color and perfect bite.
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Greens and crucifers (like broccoli and kale) taste best when they’re tender but still vivid and a little crisp. Sous vide cooks them evenly so they stay bright and avoid the overcooked “cabbage” flavor, then you can finish with a quick sauté or roast for browned edges. Use this guide to dial in texture for sides, bowls, and meal prep.
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176°–178°F
Crisp-tender asparagus or beans that still pop—ideal for salads and sides.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Snappy & Bright | 176°–178°F | 15–20 min | 45 min |
| Tender & Velvety | 180°–182°F | 20–25 min | 45 min |
| Jammy & Soft | 183°–185°F | 30–35 min | 1 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
🥬 Asian Greens (Bok Choy)
Tender Asian greens with crisp stems and silky leaves—sous vide preserves vibrant color and perfect texture.
🌱 Asparagus
Perfectly tender asparagus with bright color and crisp-tender texture - never mushy or overcooked.
🥬 Brussels Sprouts
Tender brussels sprouts with sweet, nutty flavor - never bitter or sulfurous like overcooked versions.
🌽 Corn on the Cob
Sweet, tender corn with incredible flavor—perfectly cooked every time without boiling water.
🥔 Potatoes
Perfectly creamy potatoes with buttery texture—impossible to overcook and endlessly versatile.
🥕 Root Vegetables (Carrots, Potatoes)
Buttery carrots, creamy potatoes, and sweet beets cooked to precise tenderness with honey glazes.
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