Sous vide peperonata

We're now using the sous vide for vegetables as well as proteins. One of my favourites is peperonata... slowly-cooked stew of bell peppers/capsicum, onion, tomato and garlic in oil. Ideal for sous vide, I'd have thought.

But I can't find a recipe. Is there a reason that bell peppers/capsicums seem to be sauteed?

Any help appreciated... temperature and time?

Many thanks

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Brendan_Lee_56950

I actually don't agreee, I think that is something that is probably better suited for the traditional stovetop method or maybe adapted to a pressure cooker to go about it more quickly. For a pepperonata I'm not concerned with overcooking the vegetables since i want them to really break down and soften so I don't think the precision of sous vide would be beneficial there. I would look at adapting the canning jar technique in a pressure cooker to get this done quick and easy.

michaelnatkin

There are two big problems with cooking something like peperonata or sofrito sous vide. (1) you can't drive off any water (2) the temperature can't go above 100 C so you won't get any caramelization.

Marion_27796

Thanks, both. Makes sense. I'll stick to sauteeing.