Broccoli not fully cooked and cold

In the General Sous Vide Questions Forum
I have tried cooking Broccoli twice this weekend (first sous vide experiment for me). The first time i must have had a little air in the bag, as it was not fully immersed after cooking for a while. I had it in the sous vide at 84 degrees C for about 30 mins. It come out very crunchy, and not very warm. Next day i tried the same. I cut the bro ccoli into little florets, put them in the bag and vacuumed it, this time making sure i had most if not all air out. I cooked it at 86 degrees for about 40 mins. It still come out fairly cold and far too crunchy for our liking.


4 Replies So Far

I find that you need at LEAST an hour in the bath for the heat to penetrate the broccoli.

You might cut that time some if you sliced the veg really thin first, and packed it in a single layer in the bag, but that of course has an impact on how it looks and feels to serve.

I had the broccoli in small florets, but maybe i had too many in the bag, and most likely not long enough from what you said. So i will try again with a longer cooking time. Although i did leave the broccoli in the water after the initial cooking, then dropped some ice into the sous vide to drop the temperature to cook my meat (salmon the next day) and left the broccoli in there on 61 or 62 degrees while cooking the meat/fish, which was an additional 30 odd minutes. Maybe i'll try a combination of cutting the broccoli smaller and cooking longer on high temperature
I have tried cooking the broccoli for 1 hour. It was perfectly cooked this time. One thing i noticed. This time i did not wash the broccoli, so the vacuum kept perfectly while cooking. Before, when it did not come out as wanted, i had washed it, then sealed it, and the water muist have vaporised as the bag was floating and it looked as if there was a little air in it. But that was not the case, it was sealed fine. So, it looks as if it is best not to have the vegetables washed before sealing ?
well it's always better to wash your veg before using it, to remove pesticides if they are present and also just to remove surface bacteria they have likely picked up from handling.

but that doens't mean they shouldn't be washed and then DRIED before vacuum sealing.


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