Go to the Recipe: Simple Sous Vide Vegetables
Seeing Grant enjoy his recent creations always makes me laugh. Keep up the good work guys. My friend and I are very interested in where you guys are going.
- originally posted by Michael Kulvicki
Really love the website so far and can't wait to get started with Sous Vide cooking!Regarding this video and in general, is there an issue with adding the asparagus (or any food for that matter) later in the cooking process so everything comes out at the same time? With it disrupt the temperature enough to be an issue?
5 Tips toa flat stomach----------------------------------Thereare long lasting ways to get the amazing middleyou crave. Thesegenius tips Will help you shed inchesand pounds,banish the bloat, And feel even moregorgeous we havevery best advice for quickly shrinking your tummy. Here are the surprisingHello, skinnyjeans! Stop making these 5 Major mistakes and you willFinally lose yourstubborn belly fathttp://juicyabs.comhttp://www.facebook.com/5TipsT...
- originally posted by Kamnra Ahmed
Jimmy: No problem with sequencing items so that they all come out at the same time.Chris
The vegetables are cooked sealed, while in another video cooking take place with open bags. Why, and what arebthe differences in the two methods?
Hi Max: We'll be discussing sealed versus unsealed packaging in module 3, but in this case it mostly comes down to a matter of convenience so long as you don't plan to chill and reheat the vegetables later.
Hi Guys, fantastic website, great job. Just a quick question about sous vide vegetables. Do you cook all veggies at 88ºC and just vary the time according to the type of vegetable and it's dimensions?
Plant foods are far less critical about the cooking temperature than animal foods—mostly because of the difference in how carbohydrates respond to heat compared to proteins. We will cook vegetables between 88 °C and 95 °C, or even boiling at 100 °C. The advantage of going to a lower temperature is that it expands the "window" of proper doneness, meaning that you don't need to time things just right to get the texture you want. Higher temperatures will cook things faster, of course, so it's always a balance between speed and control.
Sous Vide Carrots where amazing!!
- originally posted by Allen Johnson
This is a simple recipe but so amazing. I have never tasted carrots and asparagus like this...
Thanks Mark, glad you enjoyed it.
Why peel the asparagus? And can/should you blanch the asparagus first? Can you take the asparagus or carrots after cooking them sous vide and make a puree out of them?
We peel the lower stalk of the asparagus because that part tends to be quite lignous (woody) and removing that makes it eat better. No reason to blanch before hand. And, yes, you can certainly puree them after cooking.
If you didn't peel the asparagus would it turn bright green as if you blanced it?
Wouldn't this process also retain the nutrients lost in standard cooking and thus be a healthier method?
@Chris Young, i am pretty sure this has been asked many times before but I haven't seen it. ;-\ When reheating, is there a general rule? The obvious one seem to be use the same water bath temp, but what about time?
Spam alert!!!!
In the sous vide temp. guide, you list root veg (like carrots) as cooking at 85C for an hour. What's the difference here with regards to the carrots?
Hi Guys, as always great tutorial. Is there a way of doing vegetables and for example pork or fish at the same time in one bath? Is it possible to cook vegetable at much lower temperature?
Can you cook the vegetables at a lower temperature? What would the cooking time be at 62C?
Thanks!
I have had a hard time getting my veggies to stay down in the water. Even when sealing the bag and getting the air out, they are too lightweight and want to float. Suggestions?
Iboo, I have two cookie racks, one under the veges and one over them plus I have put some fishing sinkers into a vacuum sealed bag and put them on top of the top one, seems to work, it certainly keep everything underwater.
Iboo, Sandra,
Buy a bag (50) of these from Amazon: Teenitor 50 PCS Stainless Steel Curtain Clips With Hook. $8.99. They’re tiny. Hook one end on the cookie rack at the bottom of your pot or cambro. Clip the other end to your plastic bag. Use a few clips so you don’t rip the plastic bag is a stress spot.
https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=Teenitor+50+PCS+Stainless+Steel+Curtain+Clips+With+Hook
If you’re adding a second bag half way through, clip an empty bag so you’re ready to drop the veggies in.
The LIPAVI Sous Vide Rack – Model L10, Stainless Steel, Square 7.8 X 6.4 Inch, Height 6.6 Inch, also sold on Amazon is great as well.
Add a few spoons or forks in the bag
Sous vide fresh butter beans?
Is anyone answering these questions?
we are not going back to answer old questions at this point since our relaunch, but if our studio pass members post a question we will answer it.
On the carrots, has anyone tried this with a little butter and honey? If so, what proportions?
