Fruits are great to consume fresh and raw. But to make compotes, salads or jams and jellies, cooked fruits come in handy. Cooking fruits is however known to trigger a drastic reduction in their nutritional value, with as much as one-third to almost half of the riboflavin, thiamine and vitamins seeping out through the boiling, roasting, poaching baking or microwaving of fruits. That’s where the sous vide technique comes in handy.
Executive Chef Uchit Vohra from ITC Gardenia, Bengaluru believes that sous vide cooking retains the flavours of the fruit, while keeping the shape intact, and while simultaneously infusing other flavours into the fruit.
Sous Vide at Home
You can smartly sous vide fruits at home. All you need is a small sous vide machine. Or else, a thermometer to monitor temperature, an interlocking plastic bag for vacuuming and a large vessel.
Chef Vohra advises the temperature should be constant throughout the process. “The temperature and time depends on the hardness of the fruit. Softer the fruit, lesser is the time and temperature that is required. It also depends on the purpose the fruits are being sous vide for. For jams and purees, a slightly higher temperature with more time is needed. For garnishes, less time is required.”
As a general suggestion you can sous vide
- Apples at 85˚C for 40 minutes
- Pineapples at 80˚C for 90 minutes
- Peaches at 75˚C for 30–40 minutes
- Melons for 60 ˚C for 30 minutes
Spices such as cinnamon, cloves, cardamom and herbs like tulsi, sage, lavender, and basil can be used to the vacuuming bag to enhance the flavour of the fruit to be sous vide.
Try it out!