Go to the Recipe: Beautiful, Aromatic Beets for Any Occasion
I would like to use this recipe to cook my beets but the final plate requires that they not be cut in half but rather be left whole during the cooking process as they will be cut into tall cylinders with ring molds after cooking and cooling -- will this affect the cook time?
A beet is a sphere, the most efficient package there is. No other shape has as little surface area for contained mass than a sphere. When you cut them you increase their surface area ( the surface for contact with and assimilation of heat ) so the thermal travel time to the center of the pieces should be much less than that of the whole beet. This is the reason many cooking blogs carp on " cut them all the same size". That gives a uniform mass to surface ratio and that's where its at in cooking. So yes. You would have to increase your cooking time. Probably easiest to get a beet peel it and stick a thermo-probe in it. Put it in the bottom of a thin plastic bag and twist it up tight on the beet. Rubber band it and put it in the water bath. Open some nice wine, pour it into the proper glass and sit down and watch that thermometer tell you when you are done. Time the whole deal. Now you have it.
I wish I had measured the amount of salt I put in! Just made these for a dinner and had to throw them out. They really soak it up. Thinking about it now, beets don't need salt; butter would be more suitable I think. Thoughts?
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Has anyone tried to cook beets without peeling them first?
I did measure the salt, halved the amount recommended and it was still to salty. I didn't notice a difference in texture either that would make cooking a beet sous vide worth doing.
I am curious. I know we can sous vide beets but why? What is the advantage of cooking beets in sous vide, versus how it's normally cooked (boiled, steamed, roasted)?
I'd say firstly, with all other methods, the steam produced or the boiling water is a loss of flavor and nutrients. But, nothing compares to the caramelized edges of roasting. I think I am going to finish them off under the broiler
Gerri, Just cook as directed and use an clean old towel or paper toewels to rub off skins. Also wear some gloves to keep from staining your hands.
I usually roast the gross things and then peel them after they've sat for a few minutes.
Salt also causes draws out the juices so be quick to seal them
i fucking miss this vibe of recipes and plating from You guys... simple, modernist but real damn good an concise
