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Red Cabbage Puree - sous vide temperature ( STEP 1 )

piotr.janetomski.pl

Hi All,

Recipe is great but I have problem with Step no 1.

http://www.chefsteps.com/activities/red-cabbage-puree

I do not have Sous Vide machine at home but instead I have Termomix (to
cook with ziplock bags). There is a way to extend time of cook sous vide
in 194 °F / 90 °C or it should be exact 203 °F / 95 °C ?

Any advice ?

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Brendan_Lee_56950

From what @chris has said in other posts, for every +/- 5C you add/subtract you can expect to double/half the cook time so for this particular recipe you may be looking at more like 180min at 90C. The only thing i'm unsure of is that this recipe is dealing with vegetables as opposed to a protein which may make a difference. I'm imagining the goal in this recipe is a particular texture

patrick_spriggs_34409

you could just use a pot of water on a stove, it should sit at 95 pretty easily, and just check it every so often.

grant

I agree with Patrick, use a pot and maintain the temp as best you can.

Leigh_Jones_66597

Looking at the preparation methods for the vacuum sealed bag, I note that the quantity of wine is insufficient to immerse the cabbage in. This means there will be voids in the vacuum bag supported by the strength of the cabbage fibers through much of the cooking cycle. This will slow the conduction of heat into the cabbage, suggesting that the cooking time should not be reduced by similar amounts that one would predict for a meat that would conduct heat better.

I wonder. From the experience of those who created this recipe or perhaps others who are experienced with cabbage purée, is there a flavor advantage or even textural advantage to cooking at constant temperatures of perhaps 195F in lieu of 212F that suggests that 195F is to be preferred over the boiling point? I wonder, because, kitchen resources being limited by purchase price, etc., I wonder if it might not be more appropriate to reserve the use of an immersion circulator for cooking tasks where it will provide distinct advantages. I mean, outside of a test kitchen and in the real world isn't most vegetable preparation performed with less temperature precision than is provided by an immersion circulator, and isn't most sous vide vegetable preparation adaptable to temperatures very near the boiling point, so one could simply bring the water to a boil, turn off the gas, and drop in the bag, and let the temperature drop throughout the water bath cook? Certainly I have done this often in a pot on my stove without the expectation that food quality would suffer...

Leigh_Jones_66597

Oh, and if sufficient vacuum pressure is generated to assure that voids in the cabbage will collapse during the cooking process instead of remaining largely filled with air, won't that mean that the wine will boil off alcohol that will bloat the bag?

Brendan_Lee_56950

I've done this recipe and I assure you there is ample coverage when you pull a full vacuum on the cabbage. I can't recall if the bag puffed at all but that can be mediated with a rack or a weight.

I've found with cooking in a cryovac bag you don't need to submerse an ingredient in something to have the same effect. For example, doing confit in the circulator only needed a mere tablespoon of fat (@chris says you don't need any at all if you cool the food in the fat after) compared to traditional methods. The same applies here IMO.

Also, with regards to the boiling and alcohol, the wine will "boil" in the bag when being packaged (from pressure) but you aren't cooking above boiling so there will be no boiling in the bag.

Chris_Young_80640

There will not be any voids. The bags are flexible enough to collapse, and there is enough volume of liquid to fill those voids. We've made this a lot.