Go to the Recipe: Red Cabbage Purée
Love that color.
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 ?
At 90 °C the cabbage will take longer to soften, which is important for getting a smooth puree. But you can do this at 90 °C if you cook it long enough for the cabbage to become very soft.
What if I have neither Sous Vide machine and thermomix at home? Can I cook the cabbage with pot instead?
You can indeed. We do it this way because it's more convenient for us in our kitchen.
What are your thoughts on substituting ultratex 8 for the xanthan gum? I've been doing a series of experiments where I make that change and find the ultratex has a cleaner mouthfeel and better sheen. I don't know that they're entirely interchangeable or that the results will always lean that way, so I figured I'd ask.
Don't have a ton of experience with Ultratex 8. What percentage are you using? At the end of the day, however, if you prefer the result that's what matters.
I usually use the same percentages I would with xanthan (1-1.5% concentration) for a thicker consistency. Like I said, UT8 has a lot of the same thickening/emulsifying properties as xanthan and the two (in my experience thus far) are practically interchangeable.
Interesting. One problem I have with xanthan is that at usage levels above around 0.2% I start to find it has a "slick" texture that I don't like. At 0.5% I really don't like it. With UltraTex 8 being starch-based, I'm guessing it doesn't have that slick texture at higher concentrations?
What you can recomend to use as a substitute of Champagne vinegar ?
Any light white wine vinegar would work great.
- originally posted by Grant Lee Crilly
Wow, this lookes so nice! I am considering making the same puree, but substituting cabbage with beetroot, wich also has a beautiful color and tastes really good. Do ypu think it would be a good idea?
I'm looking to make a corn puree using this recipe as a base subbing dairy for the wine (puree corn, strain it,...). Will this work you think and give me the same consistency? Do I need to adjust anything?
what other food combinations can this pure be used with?
I made this once for spatzle and sous vide steak and gravy. It was amazing. The colour is so rich and the flavour is perfect in german cuisine. Tonight I loosely used this recipe to make a brown mushroom puree, with heavily reduced chicken stock, pepper, star anise and xanthan gum. It was amazing too!
Thank you chefsteps for making me feel comfortable with creating my own recipes.
would the same technique work with other cabbages? say brussel sprouts or savoy cabbage?
I do not have a vacum, chamber or other, could I place the cabage and the wine in a ziplock back, freeze it in a "standing" position and then use the water displacement method to remove the air? I'll try it then I'l post my results, I imagine I will need to increase the cooking time.
Is it possible to replace the Xanthan Gum with Gellan ?
Yes, but why do you want to freeze it first. Sounds bizarre.
Yes, or any other vegetable.
This was delicious, thank you! I think it will be a really great side to cod. We get excellent cod in Norway this time of year. Thought I had caraway, but ended up substituting cumin instead. I suspect that caraway pairs better with cabbage - at least that's a very common combo in Norway. By the way, my bag got really inflated. Yours doesn't appear to be in the video. Anything I can do to avoid it? It became hard to hold it down.
Can I store at room temp if vacuum packed? If so, how long?
I made this twice now
1st time with the XG (test) and the second time with ultra tex 3 (for a party of 250).
Ultra tex worked really well
Just did this for a large wine dinner but I thought the cabbage + pickled mustard was too acidic to pair with the wine. We adjusted the cabbage so it was sweeter w/ honey, apple sauce and sugar. Good stuff thanks for the inspiration.
Where can i buy a tamis like the one they use, with the base?
Hi Mayra! You can find all the sieves we use at affordablesieves.com. Thanks!
How long can this be held before the color degrades? Will a few hours held in a deli container be enough?
Pasta frish racapiy
I found a low-budget one on Amazon: Chef'n Sift'n Sieve Flour Sifter and Sieve
found a low-budget one on Amazon: Chef'n Sift'n Sieve Flour Sifter and Sieve
Not sure if Chris is still reading these comments, but a question I've had with other CS recipes is the inclusion of things like pepper and caraway seeds in the mixture to be blended. Won't those only be minimally fragmented by the blender and then get filtered out by the tamis, and therefore not add any flavor to the final puree? I have a 300 uM tamis, but I usually cheat and use a standard kitchen strainer since it is quicker and easier to clean the stuck bits out of (and there are a lot of annoying stuck pepper bits!). Wouldn't it make more sense to add a small amount of very finely ground spices to the mixture after straining (I know there might be a bit more visual appeal the way you are doing it). I just can't see how you would end up with much caraway flavoring your way, particularly using whole caraway seeds. Or does the alcohol quickly extract some flavor? I do use a KitchenAid blender, so less powerful than a Vitamix. Cheers!
vitamix will definitely get it much smoother and the majority should make it through.
Wrap your spices in a muslim cloth, add it during cooking and remove it afterwards
What u talking about shit. What do means
so the vacuum sealer can suck out the air but not the liquid. I have to freeze liquid to vacuum seal with the machine I have.
Um, that’s a porn site
