Root vegetables are at there best right now, and what better way to reach their highest potential than by sous-vide cooking. Once simply cooked, simple cuts, techniques, and plating are what can make a dish shine.
So… what do we know about cooking sous-vide Vegetables?
- Texture, flavor, and color are definitely enhanced by evenly cooking the center and not over-cooking the exterior.
- Some vegetables that usually fall apart during conventional ways of cooking, can become tender and still keep there original shape and form. Fennel is a good example of this.
- It’s beneficial for fruit as well, especially for the ones that oxidize and discolor.
- Most fruit and vegetables are cooked at 85 degrees Celsius, this is the temperature of with plant cell walls break down.
- We are not losing nutrients into the water, or into the air(in the case of baking), while keeping everything in the bag retaining flavor and color.
- Rapid infusing other liquids, fats, herbs, or just about anything you want to, before cooking.
- Compression. A great way to get the most out of apples, melons, or anything very porous.
- Efficiency. A clean and quicker way to work.
These are just a few advantages of cooking sous-vide vegetables. What are the others…
**referenced from Thomas Keller’s Under Pressure, Cooking Issues, and Ideas In Food.