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Sous Vide Fruit

Cooking vegetable and fruits sous vide is a great way to tenderize them without losing as much of the vitamins and minerals that are normally lost through blanching or steaming. Fruits can also be infused with liquid when cooked at lower temperatures when liquid is added to the bag.

Sous vide helps preserve the nutrients present in fruits and vegetables by not cooking them above the temperature that cause the cell walls to fully break down. This allows them to tenderize without losing all their structure. The bag also helps to catch any nutrients that do come out of the vegetable.

While time and temperature do not factor into safety for fruits and vegetables they do have a unique effect on their structure. There are two components to vegetables that make them crisp, pectin and starch. Pectin, which is basically a type of glue and is also used in jams and jellies for structure, breaks down at 183ºF / 83ºC at a slower rate than the starch cells do. In many cases this allows for more tender vegetables that have a unique texture to them.

The time component just governs how long the starches and pectin are breaking down for and how tender the vegetable will become.

Sous Vide Fruit Recipes and Articles

Sous Vide Blueberry Compote Recipe

Sous vide blueberry compote close up Fruit compotes, jams, and marmalades are real easy to make with sous vide. Simply put some fruit, with any pits or inedible skin removed, into a bag with some sugar and acid then cook it up to an hour or two and you are good to go.

Sous Vide Preserved Lemon Confit

Lemon confit Lemon confit, or preserved lemon, is a popular ingredient in Moroccan cuisines and is great for adding a little brightness to a dish. It traditionally takes several months, but using a sous vide machine speeds up the process to about an hour!

Sous Vide Raspberry Infused Vinaigrette

Raspberry infused vinegar Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.

Sous Vide "Baked" Apples with Apple Drizzle Syrup and Nut Garnish Recipe

Sous vide apples Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round. Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.

Sous Vide Passion Fruit Ice Cream

Sous vide ice cream I am crazy for the sweet-tart, floral flavor of passion fruit. Although my garden produces just about every kind of fruit, it's a few degrees too cold during the winter months in Carmel Valley to grow this divine tropical fruit. I know, because I've tried and failed on two occasions.

Sous Vide Vanilla Poached Pears Recipe

Sous vide poached pears Pears are one of my least loved fruits when eaten out of hand, but when they're poached in butter, sugar, vanilla, and spice, well, that's another story. Normally, you immerse the pears in a flavorful liquid, such as wine or sugar syrup, and cook them on the stove top. Then, after they're poached, the cooking liquid needs to be reduced to concentrate its flavors.

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