satimis

Sous vide method is also applied to vegetables and fruits. But cook them in steamer instead of hot water bath. English narration French narration Bon Appétit satimis

Hi all, I found following article: Shades of Green Cooking green vegetables: why sous vide is better http://www.popsci.com/diy/article/2009-01/shades-green .... In conclusion, it seems clear that cooking your green vegetables sous vide for short periods of time in boiling water is a much more efficient cooking method than blanching the same vegetables in boiling water. When cooking sous vide, the pot of boiling water can remain covered to avoid evaporation and retain temperature, the water can be reused, and the minerals and nutrients are preserved in the bag along with the vegetable's flavor. satimis

I checked SousVide Supreme and PolyScience, nothing about leaf vegetables mentioned. Edit: Just found "bagsoakeat" http://bagsoakeat.com/categories no leafy/green vegetable found except cabbage satimis

Hi all, I have been searching around the temperature vs time of cooking leaf/leafy vegetables but without discovery. I only found that it needs high temperature cooking vegetables comparied with cooking meat. Could you please shed me some light? Thanks satimis