You already know how versatile Vegan cooking can be, and how you can make the most from alternative ingredients. What you’ll learn from this guide that’s dedicated to Sous Vide cooking and Veggies will blow your mind.
What’s the advantage of cooking veggies in Sous Vide?
To this day, many people believe that Sous Vide is mainly for cooking meat. To some degree, many professional chefs love cooking meat with this method, since this is simply foolproof at overcooking select cuts of meat. But the innovation of cooking vegetables inside a vacuum-sealed plastic bag also offers possibilities for everyone who loves cooking. The biggest advantage of cooking veggies through Sous Vide is no doubt the preservation of flavor.
It doesn’t end there since the essential vitamins and proteins in vegetables aren’t lost while they cook. This is part of the science behind Sous Vide since everything is vacuum-sealed. Only what you put into the bag will cook in its juices and often can have spices and herbs which add a more complex flavor to your veggie side dish. Many home-based cooks will add a whole new layer by pan-searing certain veggies to get that great char-broiled exterior.
Cooking to perfection
Sous Vide is not hard to learn and despite what you might have heard, there are very few components that you’ll need. You can do it on the cheap with a simple Ziplock freezer bag that you squeeze the air out as best you can. This can be placed into a pot of water that’s on low heat, on an induction oven, or an adjustable temperature cooking pad. As long as the water temperature stays at 180-185F degrees, you can cook for an hour.
Amazingly, you can cook a slew of dozens and dozens of veggies anywhere between 15 minutes to an hour and get freshly cooked veggies that won’t be soggy or mushy. The thicker your vegetable will be, it usually takes longer to cook, so keep in mind a whole potato will take 3 hours to totally cook, yet cubed pieced can cook in less than 50 minutes. With that being said, you can also invest in a decent Sous Vide setup with a vacuum and sealer bag.
It also helps to get better results with a bag that’s sealed using a vacuum and a Sous Vide cooker. Many are on the market and are cheaper than you think. They’ll mount onto plastic cooking tubs or cooking pots. All you have to do is set the temperature and set the alarm when it’s done. Many of the newest Sous Vide cooking units are Bluetooth connected, so you’ll get instant notification that lets you know your veggies are ready.
The best veggies to cook in Sous Vide
What are your favorite vegetables that you typically boil, steam, or grill? Chances are, you might be missing out on flavors that you’ve never experienced before. Imagine that the flavor that gets lost through boiling often tastes better from steaming. Now imagine that grilled vegetables won’t lose juiciness from becoming dehydrated. The science behind Sous Vide allows the starch molecules to remain intact instead of being reduced to stringy fiber.
There is a certain amount of water that is lost when vegetables are traditionally cooked. Sous Vide retains these liquids and softens these starches so the exterior skin will become fork-tender without being totally mushy. The result is a vegetable that is literally a flavor bomb. These flavors that you’ll taste are increased since they weren’t lost to start with. Certain veggies are recommended for cooking Sous Vide style.
The best vegetables often include root-based variants which include:
- green beans, c
- Brussels sprouts, and
But if you have a favorite veggie, it can be easily cooked using this method. For anyone who has ever loved eating corn on the cob, you’ll love this flavor. When it comes to cooking it inside a sealed bag, you’ll never go back to basic boiling ever again.
The Sous Vide method
There is nothing like preparing fresh vegetables that are cooked at their peak of freshness. The advantage of Sous Vide packaging is that entire veggie meals can be prepared in bulk and vacuum sealed. You can add all of your marinade of spices and flavors. These can be labels and stored in the freezer for months at a time. Since vacuum seals remove the chances of air getting into your bag, these premade side dish packs will remain fresher.
When it comes time to cook them, you take them out of the freezer and let them thaw in the fridge for half a day. You won’t lose color, flavor, or crunchiness because there is no chance of freezer burn to set in. The best method is to buy sealing bags that have a good vacuum on them and is plastic that is nice and thick. You don’t want to skimp on vacuum seal bags, so buy a brand that is made from quality material.
Your vacuum sealer should also be a brand that isn’t cheap but isn’t going to be a piece of junk either. Something that you’ll use all the time should be long-lasting and have a good warranty that lasts at least 2-5 years. The same applies to your Sous Vide cooker which should reflect several functions. These should include setting the cooking time, temperature setting, and possible Bluetooth connections so you can get updates on your smartphone.
Summing up cooking veggies
While some veggies you can still cook using traditional methods, once you find out what Sous Vide can do for you, you’ll want to switch right away. You’ll be glad to know that entire meals can be cooked in your Sous Vide tub, some items might go great when mixing them together. You’ll find ideas online from nearly any website dedicated to Sous Vide, but be sure to look for lots of ideas found here too.
You would be surprised how many of these recipes can easily be converted to this method. And the health benefits that go with enjoying food that offers intense flavors that are better than ever, you’ll have to be the real judge.