Broccoli discolored

Here's my current setup; Anova One and Cambro 12 qt container with foil cover. Today I cooked fresh organic broccoli sous vide washed, dried and torn into florets with a bit of olive oil and seasonings all in a gallon ziplock bag. I don't have the VacMaster VP112 vacuum sealer yet so I tried my best to get most of the air out by submerging the bag in a tank of water. Cooked @ 84C for 1 hour and while the taste and texture came out great the broccoli became discolored (dark dark green) and left over watery juice inside the bag. I was afraid of cooking it too short as it may undercook the broccoli. Any ideas on why the discoloration?

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Samuel_68313

Try seasoning afterwards, salt can cause discolouration.

Johan_Edstrom_5586

Sounds like a really long cook time too, that affects color, broccoli lik most green stuff likes blanching

Johan_Edstrom_5586

This is a really good starting point, as you can see, after 20 minutes you are mostly getting rid of color.

http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

A good way to cooking veggies that expand is to add weights to the bag.

Rick_Ruiz_125018

Interesting. Okay, I was thinking the length of time had to deal with the discoloration. I'll have to play with that for next time. I did have a tough time weighing it down. Maybe some acidity to prevent discoloration in the bag? Thanks for the seasoning tip!

Osa_Vera_Sophia_Smith_124858

It sounds like a really long cook time too, which affects color, broccoli like most green stuff likes blanching. Try seasoning afterwards, salt can cause discolouration.

Johan_Edstrom_5586

Acidity promotes discoloring

Vitamin C and Acidity will prevent short term discoloring in things like Avocado, in the end of the day it is oxidation. This isn't the same thing.

Rick_Ruiz_125018

Oops, had that wrong didn't I? lol

Rick_Ruiz_125018

Thanks everyone