Chefsteps Simple Sous Vide Vegetables

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Ingredient	Quantity
Asparagus			a/n
Small carrots			a/n

Yield

Timing

Equipment and Materials

Optional Equipment and Materials

1

Set Waterbath

Set your immersion circulator to 190 °F / 88 °C.
Tip: If an immersion circulator is unavailable, use a simple digital thermometer to adjust a pot of water to this temperature. Click here for more info.

2

Peel Asparagus

Peel the asparagus, peeling from the tip towards the base.

3

Trim Asparagus

Trim the asparagus stalks.
Tip: While slicing into the asparagus stalk, pay attention to the resistance you feel against your slicing. If the stalk feels too firm, move your blade slightly higher up the stalk until you find the beginning of the tender region and then cut all the way through the stalk.

4

Peel Carrots

Peel the carrots and then split them in half lengthwise.
Note: Splitting the carrots ensures that they cook in about 1/4 the time.

5

Package Vegetables

Vacuum package the vegetables individually with a small amount of oil.
Note: If a vacuum sealer is unavailable, it's easy to use an improvised packing method.

6

Cook Vegetables

Cook the carrots for 10 minutes.
After the carrots have been cooking for 6 minutes, drop the asparagus into the bath and cook for the final 4 minutes.
Tip: The cooking time can be shortened by increasing the temperature, but there is a greater risk of over-cooking the vegetables.

7

Unpack, Season, and Enjoy

Unpack the cooked vegetables.
Season lightly with oil and salt.
Enjoy.

Salmon and albumin

My family really only like salmon cooked sous-vide in oil, we also don't really have much access to good seafood in Denver unless you pay an arm and a leg.

I've done quite a bit at 50C as well as much shorter cook time at 57.5C. Is brining the best way to get rid of the albumin, if so is a typical 6.4% brine what should be used? And for how long?
Johan Edstrom

So-called albumin protein is mostly a function of cooking temperature more than anything else. Worth trying 113 °F / 45 °C to see what you think of that temperature, you will certainly see less albumin percolating to the surface of the flesh.

Adding salt via a brine tends to help retain juices in the flesh—for complex reasons that I hope to explore in a future course—and so at any given temperature you'll see less juice percolate to the surface, which means you'll see less albumin.

Have you checked out the salmon 104 °F recipe on our course page?
Chris Young

I love Salmon, Sushi first!! :) I have always Cedar Planked my salmon and have love the results. Now that I have seen the 104F video, I am going to have to give it a try.
Allen Johnson

@Johan, 43C is my favourite temp too, as 40C is barely warm once it gets served. Have the same problem in UK too with fish, salmon is great, but good seafood here costs a bomb!
Grace