Sous Vide Vegetables

Douglas Baldwin -- author of "Sous Vide for the Home Cook" www.amazon.com/... and "A Practical Guide to Sous Vide Cooking" www.douglasbald... -- first explains the science of cooking vegetables sous vide and then demonstrates how he cooks apples, corn, and carrots sous vide.
Apples: First, Douglas slices up two apples (one peeled) and vacuum packages them with butter, brown sugar, and cinnamon. Then he puts them in a 185°F (85°C) water bath for 30-40 minutes. Finally, he pours the liquid from the bag into a skillet, thickens it over medium-high heat for a few minutes, and pours it over the cooked apples. See page 229 of Sous Vide for the Home Cook for more details
Corn: Douglas vacuum packs each ear of corn with a tablespoon (16 g) of butter. He then puts the corn in a 185°F (85°C) water bath for 30-45 minutes. Finally, he removes them from the water bath and their pouches. Serve seasoned with salt and pepper. The recipe is on page 221 of Douglas' cookbook.
Carrots: Douglas vacuum seals baby carrots with butter, honey, and sage. Then he puts them in a 185°F (85°C) water bath for 30-50 minutes. As with the apples, he reduces the liquid in the pouch in a skillet to make a sauce. He then adds the carrots to the skillet and stirs to glaze them before serving. See page 220 in Sous Vide for the Home Cook for more details.

[@fernwood]

I"ve been toying with the idea of investing in a Sous Vide setup. After seeing the look of the corn, I'm sold.

[@thexbigxgreen]

I really enjoy your videos and your online guide, they are both very informative and inspiring! As a culinary school graduate it's very useful to have such a precise guide. I'm curious what your experience has been with cooking starches sous-vide?

[@thexbigxgreen]

@MathematicalChef I would guess that the timing would need to be relatively precise when cooking grains versus cooking something like meat. Even if one is able to figure out the perfect liquid/grain ratio, if the cooking medium is sufficiently hot for the grain to absorb liquid it will never reach a point where the absorption is halted. It would take quite a lot of experimentation to reach the point where someone would know exactly how long to cook a grain for perfect results.

[@han666]

Nice work, hope to see more frequent videos from you. :-)