As much as we’ve heard how magical sous vide cooking can turn even the cheapest cuts of meat into a delicacy, it’s important to know that there are also foods not made for sous vide, and here are some of them.
The question “what can I cook sous vide with” can also go to “what you shouldn’t cook sous vide with” and that is fish fillet. Fish is a favorite when it comes to gourmet cooking like sous vide and you can certainly cook fish in it but not filleted fish. This is because the texture of a filleted fish is too delicate and can be quite flaky for it to be cooked with sous vide. You could try and cook like what you’d usually do with fish with the skin on, but you’ll just be left with crumbled bits of fish. If you want to try cooking seafood in sous vide, shellfish such as scallops and shrimp make a tasty alternative.
The same goes for fillet steak and it is also one of the more controversial meals that have gained the title as one of the worst foods to cook with a sous vide machine. Both liver and fillet steak are not suitable foods to be cooked sous vide and the problem is that as both of these cuts of meat are already so lean, they cannot get the benefit from sous vide where they can become tender and juicy. It would just seem like heating up a lean piece of meat with no other significance!
Last but not least, hollandaise is a very troublesome food to be cooked sous vide as it is difficult to get it to taste right. With Sous Vide Wizard, cooking hollandaise requires a combination of butter, lemon juice, and egg yolk, and then shaking it a few times during the cooking process. It is not beneficial for your time and it is not recommended doing so unless you’re adventurous to try.