PolyScience Sous Vide Asparagus
PolyScience Sous Vide Asparagus

Master Technique – Blanching Green Vegetables Sous Vide

  By PolyScience Culinary    ,

May 7, 2019



Asparagus, Peeled

Brussels Sprouts



English Peas, Shelled


Prepare a sous vide bath using an immersion circulator and polycarbonate tank. Set your desired temperature: Soft: 83°C Tender: 84°C Snappy: 90°C

Toss the vegetables with your desired seasoning. Neutral oil and Kosher salt work well as a starting point. The fat will help to convect the heat so use enough to coat the vegetables in a thin layer.

While you may cook multiple types of vegetables at the same time, in the same bath - vacuum seal each type of vegetable separately. Ensure that the vegetables lie in a single, even layer.

Cook en sous vide to your desired texture: Soft: 30 mins Tender: 12 mins Snappy: 7 mins

Once the product has been sufficiently cooked, plunge the vacuum pouch into an ice bath immediately. Reserve. *If you're cooking cruciferous vegetables, remove them from the vacuum pouch after sufficient chilling to avoid any unwanted cruciferous flavors from developing.


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