Go to the Recipe: Charred Rapini
I feel like Ive read somewhere that green vegetables aren't really the best sous vide due to them letting off gases and such. is there any truth to this? if so what are the things to pay attention to?
It can be an issue, usually for members of the brasicca family like broccoli which can come out of the bag a bit "stinky" but those aromas evaporate pretty fast. But I wouldn't say sous vide is never good for green vegetables. And in some cases it can be surprisingly good, such as with fennel.
Asparagus is brilliant! It is cooked to perfection adding a bit of crisp musical notes to the bite.
No comments on this video!!?? This rapini recipe is my go-to for all brassicas.!! I thought everyone was excited about this until now.!
