Vegetables – légume

 

 

 

 

 

        

shade_of_green

 

It is up to our knowledge that chlorophyll breaks down over time.  In vegetables cooked for short periods of time the chlorophyll is preserved.

It seems clear that cooking green vegetables sous vide for short periods of time in boiling water is a much more efficient cooking method than blanching the same vegetables in boiling water.  However cooking the vegetables in steamer would achieve better result.

 

 

simple_sousvide_vegetables             recipe_blue80

 

 

 

 

Sous Vide Asparagus             recipe_brown80


Sous Vide Haricot Vert Salad             recipe_clickhere_transp80

 

 

 

 

 

 

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