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
Chefs with some prior sous-vide training
Some of the equipment below can be purchased through CREA. Contact us for more information.
- Rubber foams
- Vacuum sealer
- Food-grade sous-vide bags
- Temperature probes
- Immersion circulators
- Circulator tank