Joule Veggie Recipes

Lou_34544

I've been looking through the Joule app and it seems a lot of the vegetables are cooked at 194f. I'm wondering if this is the sous vide equivalent of a blanch for the veggies?

I want to incorporate this with the meal prep episode just posted, but would be afraid of how the veggies would behave on the reheat. It would be nice to grab a bunch of different veggies, bag them, cook them all at the same temp, and divide among different meals.

Further, if I were to reheat these vegetables a different way, what would be the best way to do so? Very high heat? Ideally, I wouldn't want to change the texture or flavor much - maybe just get some color and caramelization.

tshewman

The higher heat is essentially needed to break down the cell walls. You can pull these out a min or 2 prior than the cooked time and chill for reheat. It's quite easy to retherm these at the same temp (if using later) as your protein and then toss in a pan for caramelization if desired. Hope that helps.