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Fruit and Vegetables Sous Vide

Appears in
At Home with Sous Vide
At Home with Sous Vide

By Dale Prentice

Published 2013

  • About
Stone fruit, seed fruit and hard vegetables are enhanced through the oxygen-free, low-temperature cooking of sous vide, whereas soft vegetables and most green vegetables cook best in rapidly boiling water or when steamed. The cooking of fruit and vegetables under vacuum gives us a few advantages, such as:
  • Once vacuum-sealed, fruits and vegetables are protected against browning via oxidation.
  • The ability to cook vegetables in water without them ever coming into contact with it allows us to use pure butter, oil, vinegar or syrups to develop and enhance the natural flavours of the product.
  • Much less liquid is required in the preparation of pickles, souses and poaching liquors, and the compression caused by vacuum-packaging can be used to change textures and infuse flavours in ways not previously possible.
  • By sealing them into their own individual vacuum pouches, many different vegetables can be prepared in the same water bath at the same time without affecting each other.

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