Healthy cooking with fantastic flavor!
Sous-vide cooking is a form of food preparation in which the ingredients are sealed in airtight bags and cooked for longer than usual periods at low temperatures. The aim is to cook the food evenly, ensuring that it will not be undercooked or overcooked. This technique is one of the greatest methods to keep your vegetables healthy.
In today’s video, I show you something really special, how to cook vegetable sous-vide style! Check out my amazon shop to purchase!
The traditional way of preparing veggies is dead- sorry, grandma- When I say traditional, I’m talking about my grandparent’s method of peeling potatoes and putting them in water on the stove to cook. In this article, you learn why sous-vide is the best way to cook vegetables, and how to do it like a pro!
What you need:
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Squash
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Potatoes
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Asparagus
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Garlic
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Butter
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Salt and Pepper
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Anova Culinary ANTC01 Sous Vide – Kitchen Container (Capacity up to 16 liters of water), with removable lid and shelf
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FoodSaver FM2000-000 Vacuum Sealing System with Beginner Bag and Roller Set
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Anova Culinary AN500-US00 Sous Vide – Precision Cooker (WiFi), 1000 watts
Why Sous-Vide?
Sous-vide cooking is important because it helps you to achieve the perfect texture and flavor of your vegetables. It also helps preserve all of the nutrients and minerals of the vegetables which makes them healthy for you. It also takes less time to make, which helps save more money on food costs.
Tips For Sous-Vide Cooking
When cooking vegetable sous vide, you can add spices and herbs to the bag right before sealing. The flavors will infuse into the veggies better than if they were cooked in water alone. You can also pre-mince your vegetables so that they cook faster. A common problem with sous-vide cooking is overcooking vegetables. Vegetables will take approximately ten to fifteen minutes longer than meat when cooked at 185 degrees Fahrenheit, so you’ll need to be careful not to leave them in the water bath for too long.
Tutorial: Sous-vide Vegetables
Instructions: First, cut up your vegetables into smaller pieces. Second, place them in a sous-vide bag and seal them with an airtight seal. Finally, cook the bags of veggies at 185 degrees for one hour (or until they are cooked through). If you want to add flavor, you can do so right in the bag with spices and herbs.
You’re going to be amazed at how easy sous-vide cooking is!
Sous-Vide Vegetables Instructions
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You’ll need three vacuum-sealed bags. You will prepare your vegetables before using them. I propose that you plan out from longest to shortest for cooking when utilizing the sous-vide method. In this scenario, we’ll cook the potatoes first, which will take an hour, then add our squash after 30 minutes, and finally our asparagus for the last 15 minutes.
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You’ll need three vacuum-sealed bags. You will prepare your vegetables before using them. I propose that you plan out from longest to shortest for cooking when utilizing the sous-vide method. In this scenario, we’ll cook the potatoes first, which will take an hour, then add our squash after 30 minutes, and finally our asparagus for the last 15 minutes.
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To prepare for our potatoes, we’ll need some garlic and I’ll throw in a few cloves of milder garlic as well. These are hard-neck garlic cloves; they’re about two cloves each. Let’s chop up some fresh thyme, too. This is the first thing that I’ve harvested from my garden this month. Remove the leaves from the stems. We’ll get potatoes ready, and we want them to be about an inch thick. In this case, I am using russets if you see a couple of brown spots, don’t panic. Once your potatoes are all cut up you are going to put them in your first bag. So now your potatoes are in the sous bag. You are going to add the garlic to the bag last, and about 1/2 a teaspoon of pepper, give it a shake and then vacuum seal the potatoes.
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For the squash, my favorite! My squash is more than enough for at least two people. We’re searching for about 1-inch pieces once again, so pay attention. When you have acorn squash, that thick outer layer makes it difficult to cut off, so be careful. It appears to be difficult but it isn’t in reality. So you’ll cut inch thick pieces. They’re all good, squash goes in the bag for sous-vide. A quarter of a teaspoon of pepper and a few pinches of kosher salt. I’m going to add around a tablespoon and a half of butter and give it a shake since I like my squash nice and creamy. Then put in the second bag, and vacuum seal the squash.
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The final component will be our asparagus, which is also rather simple. The process for preparing asparagus is quite straightforward. It’s been in the water for about an hour, so it’s completely hydrated. Take your asparagus out of the pan and place it in your sous-vide bag with the stems at the bottom. You can then add some garlic, pepper, and butter. Do not add salt! If you add salt to your asparagus while cooking in the sous-vide it will turn grey. Then vacuum seal these.
TIP: You want to make sure all the veggies are laying as flat as possible, before putting them in the sous-vide cooker.
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You’re going to fill your Sous-vide container now. It’s all about getting just enough water in, so I filled it about a quarter full. You don’t want it completely full, however. Keep in mind that you’re putting the vacuum-sealed vegetables inside and this will cause displacement and add weight. One of the reasons I like this as a novice sous-vide machine is its Wi-Fi. I can hook it up to my phone. And what I want to do is set my temperature to 185 degrees Fahrenheit. (You will also make sure it’s at this temperature!) And I’m going to start it and now it’ll tell me on my phone when the temperature is ready. So first put your potatoes in on the timer, and 30 minutes later you want a timer to go off to put your squash in, and then 45 minutes in you want to put your asparagus. The goal here is to have everything ready when it’s time to serve supper.
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When the hour is up, your veggies should be ready to take out and enjoy.
Now that they are done and you have pulled them out I hope you see and taste just how delicious this method of cooking makes vegetables! They haven’t shattered apart like they do when food boils; instead, they’re still intact. So we have all of the components for a meal, including asparagus, squash, and potatoes.
Now please go and enjoy them, and have a Happy Thanksgiving!
– Chef Mike Moses
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