84°C (183°F) is your magic number for most vegetables and legumes. This is because they contain pectin - the molecular ‘glue’ that holds the cells together - that only starts to break down at 84°C (183°F). Sous vide cooked vegetables and legumes are tender yet retain their bite (no more mushiness), with a stronger, sweeter and more concentrated natural flavour as it cooks in its own juice.
Two things to note though: Do take extra care when dealing with higher temperatures for vegetables - they’ll scald this time, unlike the usual 55°C (131°F) range! Also, here’s where having a chamber vacuum sealer may help in achieving a proper seal (since certain odd shapes of vegetables may make it trickier to remove air) as well as trying out new techniques such as compression and quick-pickling.
Did You Know?
- Eating garlic can keep mosquitoes away - not just vampires!
- Red and yellow bell peppers have four times as much vitamin C as oranges.
- The tomato is botanically a fruit, but was declared a vegetable by the US Supreme Court in 1893.