Meat isn’t everything

Many vegetables can benefit from SV processing, but they require a different approach than proteins. The process still pasteurizes and preserves, but vegetables require much higher temperatures to denature. I was surprised to discover this, but after processing a potato @140F for a couple of days, there was no denying it.  Additionally, so-called green vegetables — green beans, members of the cabbage family like broccoli, kohlrabi, brussels sprouts, even cauliflower, and green leafies all emit gasses when exposed to heat that stain the vegetables black and give them an off taste.

Here’s the basic idea:

Sous Vide Onion RIngs

Root and Winter Vegetables:

  • Potatoes
  • Carrots
  • Onions,
  • Sweet Anise
  • Beets,
  • Parsnips,
  • Turnips,
  • Radishes
  • Pumpkin
  • Butternut Squash
  • Acorn
  • Hubbard

183Fx1 hour minimum, PLUS time to pass pinch, based on thickness, not weight.  Large russets can take up to 2.5 hours. I use Ziploc Quart Bags for all of these now.


Green Vegetables AND Green Leafies:

  • Green beans
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Spinach
  • Chard
  • Frisee
  • Mustard
  • Dandelion

183Fx one half hour minimum, UNSEALED + time to achieve desired results. Hang a Ziploc or comparable bag on the side of your vessel, so that gas can escape.

Final Step

Serve or Shock and Store.