Vegetables behave completely differently from meat in a water bath, and using meat temperatures on them produces raw vegetables.

Why the Numbers Are Different

Meat is tenderised by protein denaturation and collagen breakdown, which happen from around fifty degrees upward.

Vegetables are held together by pectin and cellulose in their cell walls. Pectin does not break down meaningfully below about eighty-five degrees Celsius.

A carrot at sixty degrees for six hours is still crunchy. At eighty-five for an hour it is tender.

The Practical Consequence

• Vegetables cannot go in the same bath as a steak
• They need eighty-five and above, meat needs fifty-five to sixty-five
• So they are cooked separately, before or after
• Cooking times are much shorter at those temperatures
• Which makes them easier to fit around a long meat cook

Containers rated for the higher end of the range, of the kind catalogued at https://everie.us.com/, matter here since vegetable temperatures approach the upper limit of what the equipment is designed for.

What It Does Well

Root vegetables, which cook evenly without falling apart or waterlogging.

Anything where you want to concentrate flavour, since nothing leaches into cooking water. Carrots cooked this way taste noticeably more of carrot.

Anything cooked in butter or fat in the bag, where the fat stays with the vegetable rather than in a pan.

What It Does Badly

Green vegetables, which lose colour at those temperatures over time. Blanching and shocking gives a better result.

Anything you want browned or charred, which needs a pan or an oven.

Leafy things, which need seconds rather than an hour.

They Float Persistently

Vegetables trap air in their structure and rise even from a well-sealed bag.

A rack, a weight or a plate over the bag is more necessary here than with meat.

Cut Uniformly

The one variable that decides evenness, since everything cooks for the same time.

Do It in Batches

Cooked, chilled and reheated later works well for vegetables.

Season in the Bag

Nothing escapes, so use less than you would in water.

Run Them Before the Meat

Vegetables need a hot bath and meat a cool one, so doing the vegetables first and holding them warm is easier than the reverse.

Check the Container Rating

Vegetable temperatures sit near the upper limit of what plastic containers are specified for, which is worth confirming per product.