Cooking vegetables in the Sous Vide KSV-160. Vegetables with a light yet intense flavor are best achieved with the sous vide water bath cooking method.
Menu:
Sous Vide - 1 hour, optionally 2-3 hours - 70 degrees
Ingredients:
Carrots and beans.
Can be varied with all vegetables
Preparation:
Wash and chop the vegetables, season lightly with salt and pepper (you can also add more seasoning afterward). Seal them using a suitable vacuum sealer and place them in the water bath of the KSV-160. If you like them crunchy, cook for about 1 hour. If you prefer them well done, cook for 2-3 hours. The vegetables have a very intense flavor, as the film prevents any flavor carriers from evaporating.
