Sous vide – leafy vegetables

[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

[rotuts]

Interesting question. Baldwin does not mention then at all. things chard etc etc not a peep.

[Twyst]

Most green vegetables or leafy greens are much better prepared in traditional methods. Cooking them sous vide can lead to discoloration etc. Sous vide is great, but for some things traditional cooking methods are just much better.

[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

Edited November 28, 2013 by satimis (log)

[scubadoo97]

Most green vegetables or leafy greens are much better prepared in traditional methods. Cooking them sous vide can lead to discoloration etc. Sous vide is great, but for some things traditional cooking methods are just much better.

I can substantiate the fact that green beans cooked SV although texturally were good, did lose some color and were drab green

I also didn't get the intensity in flavor that I got from something like carrots

[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

[Anna N]

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 dunno. First blanching is not cooking but pre-cooking and celery can hardly qualify as a leafy green. I don't think sous vide is the most appropriate method for actually cooking leafy greens like kale, bok choy, etc. but would be happy to be proved wrong.

[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

Edited November 30, 2013 by satimis (log)

[Anna N]

Interesting but I am still not seeing any leafy greens. Thanks for sharing.

[rotuts]

WOW. many thanks for the vids. learned quite a bit.

do you have the web address for them? Id like to ref. them to some friends.

didnt know about the steam-SV, nor the shrink wrap SV pouches.

This has re-ignited my yearning for a chamber-vac system, fully realizing its not going to add much to my SV cooking.

and Ive forgotten that in the past Ive lusted after a Combi-oven and a blast-freezer.

key items. fortunately they dont sell the PACO-Jet

[gfweb]

I still lust after a combi oven and they are coming down in price....