• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Chez56

Sous Vide Beets

33 posts in this topic

I have been playing around with beets sous vide. I have seen a lot of different times for them ranging from 45 mins at185 f or 85 C I have increased the temp to 188 F and held for one hour dropped it to 187 F for another hour and finished it at 185 F for the last hour and still they are a little too al dente for most peoples taste. This is way beyond the 45 mins I have seen posted for most recipes.

I have peeled and cut the beets into 1/2 inch cubes, heated water on top of the stove and plunged the bags into them before submersing them into the bath and started the original temp in the circulator to about 196 F to adjust for the temp loss when dropping the units in. Not overfilling  the bags, maybe some more than one layer, liquid in bags at about one third volume and still no great results. I usually braise them in a oven, covered in cold liquid for about 3 hours whole beets and they come out tender. Any suggestions?

 

Thank you

Share this post


Link to post
Share on other sites

Cuisinart Combi Oven, on the steam-bake setting.

Share this post


Link to post
Share on other sites

I have had amazing results with peeled and quartered small golden beets at 85C for an hour with butter. They do have some tooth to them and aren't completely soft, but they are definitely cooked.

What texture are you going for? If you want them just as soft as your three-hour oven braise, I'm not sure what there is to be gained through use of sous vide techniques. Certainly you can't expect a similar level of tenderness after cooking them at a much lower temperature for a shorter period of time. You might consider trying sous vide carrots, which are dead easy and wonderful, to see if the texture of vegetables prepared this way is agreeable to you. One way of describing this style is that it has a slightly toothy texture that would normally go along with "not quite cooked" flavors, except that it tastes fully cooked.


Samuel Lloyd Kinsey

Share this post


Link to post
Share on other sites

root vegetables cooking sous vide in butter:

image.jpg

image.jpg

image.jpg

4 people like this

Samuel Lloyd Kinsey

Share this post


Link to post
Share on other sites

inspirational  !

Share this post


Link to post
Share on other sites

Those were for a thanksgiving dinner course. The great thing about preparing vegetables this way is that, just as with many proteins, you can chill the bags down in ice water, chuck them in the refrigerator for a few days, and either simply re-therm in a bath or caramelize them in butter for service. I've also experimented to good results with running all the trimmings through the juicer and using that liquid in the bag instead of butter, effectively making "carrots braised in carrot juice," "beets braised in beet juice," etc. Its also possible to, for example, put a little ginger and cumin in the bag for another layer of flavor.


Edited by slkinsey (log)
2 people like this

Samuel Lloyd Kinsey

Share this post


Link to post
Share on other sites

The reason behind the Sous Vide Beets is volume, storage, shelf life etc. The amount of liquid required to braise them in the Oven is so much more than sous vide. I'm doing about 30 #s of beets a week and I also make a stock with all of the trimmings, a little orange juice, vinegar, herbs, olive oil etc. and add to the bag. The size i have braised in the past has been tennis ball size. (for Weinoo) It is so nice to ice bath and stack after sous vide and not have to peel, cut, strain each batch. I guess I will go back to the old method.

Share this post


Link to post
Share on other sites

made soft-ball size'd beets   cut in 1/2 in the cuisi-SB and they were delicious.

'

woody-ness seems independent of size in my area, you know a 'Woodie' as soon as you cut it in 1/2

 

you toss it.

Share this post


Link to post
Share on other sites

My only experience with SV root vegetables is carrots and fennel. Both retained a lot of intense natural flavors. Beets I think should at least be quartered or they will take for ever to cook through

Share this post


Link to post
Share on other sites

I know some purists (and phobes) are going to balk at this,

 

but for root veg, I go Voltaggio:

 

vacuumed in the bag with butter; in the microwave.

the precise temp of the immersion circulator simply isn't necessary

 

1 person likes this

Share this post


Link to post
Share on other sites

Bump!

 

Anything new in the world of sous-vide beets? The ones I regularly see around here are a little smaller than a tennis ball, but definitely bigger than a golf ball. I usually scrub them well, wrap them individually in foil, and then roast till they're soft all the way through. The skins slip right off when they're cooked. But in the supermarket this morning, I saw what appear to be vacuum-sealed cooked beets that are marked with a reasonably long shelf life. Is it possible to make them at home? Or would they freeze, so when I want beets with dinner I can just thaw a package?


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

Share this post


Link to post
Share on other sites

 I cannot answer your question but I can tell you I have tried those pre-cooked beets and the ones that I found were completely devoid of any flavour.   I tried on more than one occasion and they were quite disappointing.  YMMV

 

 

1 person likes this

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
4 hours ago, MelissaH said:

Bump!

 

Correct me if I'm wrong but beets are root vegetables with a rather long shelf life -- that is to say all winter.  I confess to throwing out a lot of things from my hydrator, but never, to my remembrance, a rotted beet.

 

1.)  Buy beets with the greens on.

 

2.)  Remove greens and saute for dinner.  Yum.  Store beets in hydrator till needed.

 

3.)  Scrub beets, leave whole and cook in the Cuisinart Steam Oven by the @weinoo method.

 

https://forums.egullet.org/topic/146617-cuisinart-combo-steamconvection-oven-part-1/?do=findComment&comment=1950041

 

...placing parchment underneath the beets.  You will thank me.

 

1 person likes this

Share this post


Link to post
Share on other sites

 I seem to recall David Lebovitz discussing the availability of cooked beets in French supermarkets long before I saw them here.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Beets in the CSB  are very very nice

 

they are very easy and very very nice in the IP   HP steam above the water in a basket cut into 1/4's

 

I mention this as an alternative worth trying.   much easier than SV


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

I always pressure cook my beets, it doesn't usually take more than about 15 mins. and the flavor is kept in.

Share this post


Link to post
Share on other sites

 What I love and I am most grateful for is having options. Sometimes logistics rule. Being able to choose whether I roast, pressure cook, boil or sous vide opens up possibilities that I might not otherwise have.

4 people like this

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
18 hours ago, Anna N said:

 I cannot answer your question but I can tell you I have tried those pre-cooked beets and the ones that I found were completely devoid of any flavour.   I tried on more than one occasion and they were quite disappointing.  YMMV

 

This is my experience as well. I picked some up the other day to try making some little stuffed beets.  They were pretty tasteless.   Sort of makes me wonder if there are any nutrients left in them?

Share this post


Link to post
Share on other sites

I went on a beet kick last month and bought a small bucket of them.  As an experiment I sliced some, vacuum-packed them with a bit of oil or butter and some herbs, and then sous-vided them until they felt tender. Haven't opened any of the packages yet, but I'll report back here when I do.

1 person likes this

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

I was skeptical of the Voltaggio technique but I tried it last night on some fresh green beens (the long slender type).  Vacuum packed with just some butter and microwaved until the bag looked like it would burst. It was only a single serving of beens, about 4 ozs, and it only took one minute. I let them rest for another minute or so.  They were great.

3 people like this

Share this post


Link to post
Share on other sites

I do roasted in the oven. But maybe a change is due.  What's the benefit?

Share this post


Link to post
Share on other sites

I agree precise heat is unnecessary.  But then neither is the bagging of the beet.  I employ several hammers* for several different types of nail.

 

 

*Really.

 

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Franzisaurus_Rex
      FOOD BRETHREN!
      I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bitches for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since. 
      Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
      The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag. 
      It's staring at me. And calling my name.
      I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
      Questions/Factors I'm Considering:
      - Does pork confit keep for as long as duck confit?
      - Does vacuum sealing have any effect on the length of preservation?
      - Does sous-vide cooking method affect the length of preservation?
      I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
      The Franzisaurus-Rex
      PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
    • By JoNorvelleWalker
      The NY Times has a current article in the science section "A Universe of Bubbles in Every Champagne Bottle".
       
      The article asserts that it is better to serve Champagne at warmer than refrigerator temperatures so that the bubbles are larger and convey more flavor.  Also to serve in a narrow glass.
       
      However Gerard Liger-Belair (who is referenced as an authority in the Times article) points out in his book Uncorked (forward by Herve This) that the colder the wine the more viscous and the more dissolved CO2.  Liger-Belair also prefers a goblet to a flute.  I bought Uncorked after reading about it in Liquid Intelligence from Dave Arnold.
       
      Discuss.
       
    • By weedy
      I made a Gellan based fluid gel that I think is 'too thick'.
      (One could say, I'd like more fluid and less gel!)
       
      Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick.
       
      Could I add water and blender it again?
      or is there another idea?
       
      thanks in advance.
       
       
    • By Gary Burns
      Hello,
       
      This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in.
       
      I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid.
       
      The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with. 
       
      Here are those questions:
       
      The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much.    
      Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process.
       
      Gary
       

    • By pmilas
      HI guys,
       
      I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
      We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
      The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
       
      Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
       
      Thanks for help
       
      P
  • Recently Browsing   0 members

    No registered users viewing this page.