What Are You Cooking Sous Vide Today? (Part 3)

[gfweb]

184 is low for veg.

 

A few degrees higher is a big difference.  I'd do 190F for carrots.

 

Seasoning is often a lack of salt,esp with SV.  I'd SV it, then salt the surface and maybe some sugar and then sear it.

 

[lemniscate]

12 hours ago, YvetteMT said:

 

The carrots however-184 for an hour- nearly the worst carrots I've ever made.  They were still crunchy with the exception of 2 measly carrots.  I dunno what the malfunction was but they were horrible. 

 

Yeah, I've had that happen.  190F SV for about 2 hours is my default now for carrots and potatoes.   I rarely do root veg in sous vide unless I already have the water in use for protein.  I do the protein first and then boost the temp and cook the root veg.  I also always add a lot of  butter to the pouch so the seasonings float around the veg.  More butter is more better.

 

Otherwise, I just steam the carrots.  Either way is fine for me.

[gfweb]

26 minutes ago, lemniscate said:

 

Yeah, I've had that happen.  190F SV for about 2 hours is my default now for carrots and potatoes.   I rarely do root veg in sous vide unless I already have the water in use for protein.  I do the protein first and then boost the temp and cook the root veg.  I also always add a lot of  butter to the pouch so the seasonings float around the veg.  More butter is more better.

 

Otherwise, I just steam the carrots.  Either way is fine for me.

 

Pectin softens at around 185F.  When I'm testing a potato for doneness I look for 190F.

[YvetteMT]

@gfweb and @lemniscate I appreciate the veg tips!  I followed a Serious Eats recipe and it was 184F for an hour. I'll give 190 a shot.