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{"activity_order":8388588,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":"","cooked_this":17,"created_at":"2012-10-10T19:35:44Z","creator":null,"currently_editing_user":null,"description":"Temperature control isn't as critical for plant foods as it is for meats, seafood, and other delicate muscle foods, but it\u2019s worth exploring the science behind cooking plants to develop best practices\u2014with or without a sous vide machine. It\u2019s really all about undoing the \"glue\" that binds plant cells together so that your teeth can easily push them apart. Raw vegetables require quite a bit of force to cleave, but overcooked vegetables are mushy because too much glue has been undone. Sous vide allows us to cook at a temperature a bit below the boiling point of water, so there is less risk of under- or over-cooking your vegetables. Furthermore, sealing your plants before cooking in a water bath helps retain natural plant sugars which would otherwise be diluted into a large volume of cooking water. That means brighter color and fuller flavor, every time.","difficulty":"easy","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/MlIURTaFR6qgzO2TqNaH\", \"size\": 355064, \"type\": \"image/jpeg\", \"key\": \"ErwTarZ5QqmSaF5Vnd5J_Asparagus_4.jpg\", \"filename\": \"Asparagus_4.jpg\"}","forks":[],"id":7,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"layout_name":"","likes_count":10,"published":true,"published_at":"2012-10-10T19:35:44Z","show_only_in_course":false,"slug":"simple-sous-vide-vegetables","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"About 20 minutes","title":"Simple Sous Vide Vegetables","transcript":"","updated_at":"2014-03-24T23:41:57Z","used_in":[],"yield":"Delicious carrots and asparagus","youtube_id":"ZiZLVdedR1E","tags":[{"id":29,"name":"dinner"},{"id":33,"name":"sous vide"},{"id":152,"name":"gluten free"},{"id":271,"name":"vegetable"},{"id":272,"name":"side dish"},{"id":375,"name":"vegan"},{"id":377,"name":"vegetarian"},{"id":477,"name":"paleo"},{"id":479,"name":"lunch"},{"id":482,"name":"no Modernist ingredients"},{"id":483,"name":"one pot"},{"id":484,"name":"lactose intolerant"},{"id":485,"name":"quick"},{"id":549,"name":"kid friendly"}],"equipment":[{"optional":true,"equipment":{"id":1,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"PolyScience immersion circulator"}},{"optional":false,"equipment":{"id":9,"product_url":"http://www.amazon.com/gp/product/B001FSJCN2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001FSJCN2&linkCode=as2&tag=delvkitc-20","title":"Speed peeler"}},{"optional":false,"equipment":{"id":3,"product_url":"http://www.amazon.com/gp/product/B001Q3LSW4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001Q3LSW4&linkCode=as2&tag=delvkitc-20","title":"Vacuum packer (or use an improvised strategy)"}}],"ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":30,"product_url":null,"slug":"asparagus","sub_activity_id":null,"title":"Asparagus"}},{"display_quantity":"","note":"small","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1724,"product_url":null,"slug":"carrot","sub_activity_id":null,"title":"Carrot"}}],"steps":[{"activity_id":7,"audio_clip":"","audio_title":"","created_at":"2014-03-24T23:41:56Z","directions":"Set your immersion circulator to 190&nbsp;\u00b0F / 88&nbsp;\u00b0C. <br><br>HOME-COOK HACK: If an immersion circulator is unavailable, use a simple digital thermometer to adjust a pot of water to this temperature. <a href=\"http://www.chefsteps.com/activities/improvised-sous-vide-pot-on-a-stove-method\" target=\"_blank\">Click here</a> for more info.","hide_number":null,"id":63676,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/w17qIn51RCOtSQoVtNdH\", \"size\": 195443, \"type\": \"image/jpeg\", \"key\": \"MhmVOESTjmsP1ZhI8oxn_Asparagus_0.jpg\", \"filename\": \"Asparagus_0.jpg\"}","is_aside":null,"step_order":0,"subrecipe_title":null,"title":"Set water&nbsp;bath","transcript":null,"updated_at":"2014-03-24T23:41:57Z","youtube_id":"","ingredients":[]},{"activity_id":7,"audio_clip":"","audio_title":"","created_at":"2014-03-24T23:41:57Z","directions":"Peel the asparagus, peeling from the tip towards the base.","hide_number":null,"id":63677,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/7PgwhPrfRxGIeTze9MwQ\", \"size\": 360001, \"type\": \"image/jpeg\", \"key\": \"gaLT11BzSly681mnZ1Sr_Asparagus_11.jpg\", \"filename\": \"Asparagus_11.jpg\"}","is_aside":null,"step_order":4194304,"subrecipe_title":null,"title":"Peel asparagus","transcript":null,"updated_at":"2014-03-24T23:41:57Z","youtube_id":"","ingredients":[]},{"activity_id":7,"audio_clip":"","audio_title":"","created_at":"2014-03-24T23:41:57Z","directions":"Trim the asparagus stalks. <br><br>CHEF&nbsp;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.","hide_number":null,"id":63678,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/gCQnSqaT560GXXVYlNgW\", \"size\": 404381, \"type\": \"image/jpeg\", \"key\": \"HCpYfqMcQ5GguKYsz8gg_Asparagus_1.jpg\", \"filename\": \"Asparagus_1.jpg\"}","is_aside":null,"step_order":6291456,"subrecipe_title":null,"title":"Trim asparagus","transcript":null,"updated_at":"2014-03-24T23:41:57Z","youtube_id":"","ingredients":[]},{"activity_id":7,"audio_clip":"","audio_title":"","created_at":"2014-03-24T23:41:57Z","directions":"Peel the carrots and then split them in half lengthwise. <br><br>Note: Splitting the carrots ensures that they cook in about one-quarter of the time.","hide_number":null,"id":63679,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/55L9w4SnQ3KwpHfJGcyW\", \"size\": 248605, \"type\": \"image/jpeg\", \"key\": \"GeiHJIcTxauX3Z4y631Q_Asparagus_2.jpg\", \"filename\": \"Asparagus_2.jpg\"}","is_aside":null,"step_order":7340032,"subrecipe_title":null,"title":"Peel carrots","transcript":null,"updated_at":"2014-03-24T23:41:57Z","youtube_id":"","ingredients":[]},{"activity_id":7,"audio_clip":"","audio_title":"","created_at":"2014-03-24T23:41:57Z","directions":"Vacuum-package the vegetables individually with a small amount of oil. <br><br>HOME-COOK HACK: If a vacuum sealer is unavailable, it's easy to use an improvised packing <a href=\"/activities/improvised-sous-vide-pot-on-a-stove-method\">method</a>.","hide_number":null,"id":63680,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/NA1WiugsQaimY54RtL6g\", \"size\": 430759, \"type\": \"image/jpeg\", \"key\": \"UIwJs6hmSyucPqELsZck_Asparagus_3.jpg\", \"filename\": \"Asparagus_3.jpg\"}","is_aside":null,"step_order":7864320,"subrecipe_title":null,"title":"Package vegetables","transcript":null,"updated_at":"2014-03-24T23:41:57Z","youtube_id":"","ingredients":[]},{"activity_id":7,"audio_clip":"","audio_title":"","created_at":"2014-03-24T23:41:57Z","directions":"Cook the carrots for 10 minutes in the pre-heated water bath.<br><br>After the carrots have been cooking for 6 minutes, drop the asparagus into the bath and cook for the final 4 minutes. <br><br>CHEF&nbsp;TIP: You can shorten cooking time by increasing the temperature, but there is a greater risk of over-cooking the vegetables.","hide_number":null,"id":63681,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/qJ2GJqyT1Wqypg1pQq1p\", \"size\": 355064, \"type\": \"image/jpeg\", \"key\": \"uf1llUBaRoGNnxji9J0U_Asparagus_4.jpg\", \"filename\": \"Asparagus_4.jpg\"}","is_aside":null,"step_order":8126464,"subrecipe_title":null,"title":"Cook vegetables","transcript":null,"updated_at":"2014-03-24T23:41:57Z","youtube_id":"","ingredients":[]},{"activity_id":7,"audio_clip":"","audio_title":"","created_at":"2014-03-24T23:41:57Z","directions":"Unpack the cooked vegetables. <br><br>Season lightly with oil and salt.&nbsp;Enjoy.","hide_number":null,"id":63682,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/VqP5fxdeQ3m9ItfdZuZX\", \"size\": 300768, \"type\": \"image/jpeg\", \"key\": \"BctRgBBFTiqCEgJKJmco_Asparagus_5.jpg\", \"filename\": \"Asparagus_5.jpg\"}","is_aside":null,"step_order":8257536,"subrecipe_title":null,"title":"Unpack, season, and enjoy","transcript":null,"updated_at":"2014-03-24T23:41:57Z","youtube_id":"","ingredients":[]}]}