Get intense flavor from vegetables and fruit.

While people often focus on cooking proteins sous-vide, vegetables and fruit benefit just as much from the technique. Cooking under vacuum greatly increases their flavor because less of it leaches out. And for green vegetables, cooking sous-vide helps maintain the verdant hues that are lost over time or in cooking water.

In this video course, Bruno Goussault covers:

  • Preparation and vacuum sealing
  • Time and temperature charts and graphs for various fruits and vegetables
  • Addition of aromatics to vacuum bags

Ideal for:

Chefs with some prior sous-vide training

Some of the equipment below can be purchased through CREA. Contact us for more information.

Suggested Equipment:

  • Vacuum sealer
  • Food-grade sous-vide bags
  • Temperature probes
  • Thermometer(s)
  • Rubber foams
  • Immersion circulators
  • Circulator tank

About The Instructor

Bruno Goussault, Chief Scientist

Bruno Goussault is the Chief Scientist for Cuisine Solutions.  He has been working with Cuisine Solutions for over 20 years where he helped design and build six sous vide manufacturing facilities in the US, France, Chile, Brazil, and Norway, as well as overseeing all of ... read more.