Cooking under vacuum
I recently bought a foodsaver vacuum machine. I thought of cooking fresh vegetables that have been vacuum packed in a bag. A sort of sous vide approach but with the difference that I would cook the bag in simmering water for only a few minutes. Basically I would be poaching my vegetables in a vacuum bag with condiments already in the bag and plate these straight after. I am thinking vegetables would retain a lot more flavours in this way and I wouldn't need to saute' them before plating. So, I'm wondering if it would work or not?
Vegetables under vacuum
As I couldn't get any second opinion I just went for it! I vacuum packed two portions of cavolo nero with a clove of garlic, salt, pepper and a knob of butter and then poached it in simmering water for 10 minutes. It worked great! The cavolo was crunchy, packed full of flavours, no need to sauté it and I just had a pot to rinse (the pouch went in the bin). I also blanched the remaining cavolo and frozen it already divided in two vacuum bags with seasoning and butter ready to go in the pot next time! I'd say this method will work with almost anything: carrots, broccoli, asparagus, beetroot, etc.