Sous Vide Vegetables

Douglas Baldwin — author of “Sous Vide for the Home Cook” and “A Practical Guide to Sous Vide Cooking” — first explains the science of cooking vegetables sous vide and then demonstrates how he cooks apples, corn, and carrots sous vide.

Apples: First, Douglas slices up two apples (one peeled) and vacuum packages them with butter, brown sugar, and cinnamon. Then he puts them in a 185°F (85°C) water bath for 30-40 minutes. Finally, he pours the liquid from the bag into a skillet, thickens it over medium-high heat for a few minutes, and pours it over the cooked apples. See page 229 of Sous Vide for the Home Cook for more details

Corn: Douglas vacuum packs each ear of corn with a tablespoon (16 g) of butter. He then puts the corn in a 185°F (85°C) water bath for 30-45 minutes. Finally, he removes them from the water bath and their pouches. Serve seasoned with salt and pepper. The recipe is on page 221 of Douglas’ cookbook.

Carrots: Douglas vacuum seals baby carrots with butter, honey, and sage. Then he puts them in a 185°F (85°C) water bath for 30-50 minutes. As with the apples, he reduces the liquid in the pouch in a skillet to make a sauce. He then adds the carrots to the skillet and stirs to glaze them before serving. See page 220 in Sous Vide for the Home Cook for more details.
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