Guesses on time it would take to sous vide a whole celery root?

I would like to cook one whole, probably a smaller one to make it easier, and then cold smoke it for a few hours. The plan is to shave it into ribbons like pasta after it's been smoked and cooked so that's why I would like to keep it whole.

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Comments

michaelnatkin

At 90 C I'd guess about an hour. If you have a really, really thin probe you can poke it straight through the bag to see if it is tender without creating a significant leak.

tshewman

Have only done it in pieces for 45 minutes @90C like Michael and served as a puree. That said, If you cut the width pre-sous vide, that may allow you to make the cooking time more predictable and the shaving ribbons more uniform. Food for thought. Makes me wonder about creating a foam gel and cut, or grate into pasta ribbons.

Brendan_Lee_56950

I have some silicone tape and a probe so I suppose i could check it after an hour. Thanks.

Tim_Sutherland_52834

I would cut into ribbons before smoking or only the outside will have the smoke flavour.

With a whole root I think you will need much more than an hour for the center to be done.

Brendan_Lee_56950

I don't want it to be too overpowering so I'm going to go with just an outer smoke on this attempt.

ttpoker

I feel @Michael Natkin's recommendation about the probe is unnecessary in this situation, considering your application it sounds as if you don't need to vacuum seal the bag. Why not use a ziplock, this way you can open the bag and take the temp without risking a bag puncture that leaks in water?

lfmichaud

Why even put it in a bag? You could just put your celery directly in the bath!

Pepijn_31744

Sounds like an interesting idea. Let us know how it goes, I might want to steal this idea if it all works out