Cooking vegetables!

How do you Sous-vide fresh vegetables?

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Would recommend a search on the cs site as there are lots of great recipes. With that said, the usual temp is 85-90C and cook time will vary according to veg. Asparagus, 7-11 minutes, carrots 15-20min. If you can, it is helpful to have all veg cut to the same/similar size. These to as should leave a fair bit of texture. Note there is no oil or fat needed but you can add it if preferred. Ifcookingfor a puree, 45min is generally sufficient to break them down if sliced thin enough. There are allot of exceptions and much will depend on how you like them to be cooked (texture) and what you would like to do with them when they are done.

Brandon_Byrd_40557

Precise temperature control isn't a great advantage for vegetables (generally speaking). The main advantage is that you can retain the flavor in the bag instead of losing it to the cooking medium. I've done a good bit of experimentation with SV vegetables, and nowadays I almost never use a circulator for them. Almost. Never. In the vast majority of cases, I just boil-in-the-bag in a large pot. Vegetables cook faster, and it often takes less time for my pot to reach a boil than it does for my circulators to get a big volume of water up to 85C+.

More important than temperature (apart from being above 85C) is your bag. No zippies for SV veg. The seams get soft and are liable to break. Other issues are things like sealing your vegetables in a (more or less) even layer. Also, lots of vegetables have dissolved gasses inside them and will "outgas" as they cook. This will cause your bag to float. The first time this happened to me with carrots, I thought there was some witchcraft going on. Anyway, vegetables often need to be weighted down somehow to stay submerged. That's less of an issue if you're using a big pot on the stove and the lid's on.

A nice thing is that most vegetables can be tested for doneness by giving them a pinch through the bag. Are they as soft as you'd like them? Then they're done. Also nice: because everything is sealed up, it's not getting bashed around all the time like it might be in a pan or in the oven (if you stir / wang-jangle everything around every once in a while).