In the last part of our sous-vide tips and tricks, we’ll tell you which foods you can cook sous-vide - and which you shouldn’t. In general, meat can of course be used perfectly. Only poultry should be handled with care and should be removed soon after the cooking time ends to avoid bacteria formation.
But you can also cook most vegetables with the sous-vide stick, as well as fish and even fruit and eggs. When using extra virgin olive oil or garlic, make sure the cooking times are short, otherwise the food can become bitter.
But the best thing is to try it out for yourself - you can't really go wrong.