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Sous Vide Veggies for Thanksgiving from Fridge

Kelly_11251

I want to prep the veggies into the sealed packages and have them in the fridge - then throw into the sous vide to cook. So they will be cold when placed in the water - how long should I cook them at 88 degrees C? for asparagus and carrots - peeled. Normally 6 minutes for carrots and 4 minutes for asparagus. Also - with everything else being served up at that moment - any tips for keeping the veggies warm without over cooking while they are being served?

Thanks!

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tshewman

Any reason, you wouldn't cook in advance and reheat? In this way, you could prepare them as you mention and simply reheat at a lower temp (same as meat). Have done this for a number of meals during the week simply because of the convenience.

Kelly_11251

And are the veggies crisp tender - still same full flavor? - I haven't done that much with veggies - yes with meat all the time....

tshewman

I will typically rewarm them in the bath for a few minutes and I also usually prefer to quickly saute before serving. That said, if I don't sear, they are still firm. I can't say I recall many of my veggies being crisp however (served immediately or held) unless deep fried.

seijoed

Yes. Heat in pan or quickly in bath/steamer - you aren't cooking anything.

Kelly_11251

Perfect. Got it. Thank you.