@voltronic Steaks are ideal for learning the basics of sous vide, very forgiving. Just have to prepare for post-cook browning with a hot pan, grill, or torch.
Sturdy veggies like broccoli/cauliflower also work well alongside, although I package them separately, and only cook for the final 30-60 minutes.
@kay_dub
Yes I was intending to keep everything separate and for the cooking times to be vastly different, it just would be nice to be able to sous vide most or all of a meal at the same temperature.
Although my go-to for most veggies and potatoes is the air fryer.
I usually toss the protein in the sous vide, then have lots of flexibility on prepping everything else. When everything else is just about done, pull out the protein and sear.
My only complaint with veggies in the sous vide is, they come out like they were steamed. Good for sturdy veggies, but not always the texture I'm craving.
@voltronic We usually pan/stir fry, or roast the veggies. Not huge steamed veggie fans here, either.