Sous Vide Root Vegetables With Fruit Juice
Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we are taking a break from more meaty pursuits and focusing on a few friendly root vegetables.
While it is perfectly true that precise temperature control and a slow and low, extremely humid cooking environment make sous vide cooking the perfect combination for both tender seafood and large cuts of collagen-rich meat, its ability to flavor food makes it ideal. … a pretty wacky way to cook vegetables.
I live in a city that loves a very specific restaurant concept, from a standalone ham bar (which didn’t actually pass; RIP) to a multi-course vegan tasting menu complete with kombucha combinations. I was talking about the latter one night with a vegan tattoo artist – for example, he has vegan tattoo ink or something – and he mentioned that the chef on the multi-course menu and steamed kombucha was a fan of soup. videos with vegetables in their own juice to give them a more concentrated flavor. I mentioned this idea last week when I was picking topics, and one commenter supported it:
I ended up settling on carrots in orange juice and parsnips in apple juice, mainly because I forgot to buy the sweet potatoes and refused to walk back to the store in the rain. However, disaster almost happened when Offclair opened and started drinking from a small bottle of OJ that I bought for this experiment, even though I simply told him, “Don’t drink these juices because these are blogging juices not meant for your consumption.” … “(He apologized profusely, but like, can’t you see the difference between” food for the blog “and” food to eat “?)
Anyway, I took the vegetables pretty straightforward, peeling them and tossing them with a little salt in their bags before sprinkling them with fruit juice. I left the carrots intact, but chopped the parsnips into planks because the parsnips are much thicker at one end. I then snapped the open end of the bags over the edge of the sous-vide tub (trying to seal a bag containing juice is a bad idea) and let them hang out in the 185-degree tub for an hour. At the time, I took to Twitter to complain about the lack of parsnip perfume because freshly peeled raw parsnip is kind of a sensory miracle.
After an hour, the carrots were tender and crispy, and the pieces were fluffy and soft, but not soft. I like it when carrots give a little more, so keep them in the bath for another half hour (or more) if you’re like me.
Visually, none of the root vegetables were remarkable, but the quick chewing showed that the fruit juices did penetrate each one with just the right amount of flavor without overpowering the vegetable. The bright sour orange juice complemented the sweetness of the carrots, and the apple juice matched very well with the autumnal spicy flavors of parsnips.
However, it was not a ready-made dish, so I toasted some oil with a few chopped sage leaves and poured it over everything, adding a little salt and pepper. It was the biggest excitement I have had when I ate vegetables lately and got me thinking about all the possible juice and vegetable combinations. Roasted radish infused with beetroot juice sounds quite tasty, as does scalloped potatoes infused with lemon. For a person who spends most of their time thinking about new ways to get duck fat in their mouth , this is very important.