keeping color in red long beans or dragons tongue beans through sous vide vs blanching
Asked by thomas martin on Sunday, October 17
Has anyone tried to keep color in these beans through cryovac & sous vide instead of them losing their color?
Will this work
2 Answers to This Question
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-3
I haven't tried this but I'm really curious. I'm not sure what temperature they lose their color at. It could be a fun experiment, put some beans in the bag, start at 100F and bunch the temperature 10F every 5 minutes or so and see at what temperature the color fades.
I'd love to hear what your results are!
Answered by Jason Logsdon on Monday, October 18
-3
I wish I could answer and I'm curious too. There is not enough out there about cooking veggies other than 182F for two hours for root vegetables. Please experiment and report back. Good luck!
Answered by Ken W on Sunday, December 05
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
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