Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
i've never cooked a choke sous vide and mine often look that color.
Starting the artichokes in the pan without liquid for 10 minutes or so will help prevent them from discoloring like that.
Why? Sous-vide in boiling water for 5 minutes or so is alright with some green vegetables, but not for elongated periods of time. How long did you cook the artichokes for, and at what temperature?
And, in any event, that's not how an artichoke should look on the plate, in my opinion. They should still look somewhat alive, like this:
Those look nice. You still have no clue what you are talking about, though.
idiot. don't you know there is only one true way to cook an artichoke?
Why? The enzymes that dull the color of green vegetables are active only at temps below boiling, which I'm assuming is the temperature you cooked them at. That is why your artichokes look like they endured a nuclear holocaust.
none of this is true. nope. the main factor that dulls the color of cooked vegetables is acidity. that acidity can be added (i'm assuming matt had some lemon juice for flavor), or it can come from the vegetable itself as the cellulose structure breaks down. this is why vegetables that have been boiled are olive drab.
Please mention that to Thomas Keller who is dumb enough to think that you should cook artichokes sous vide at 185 for an hour. Get him to look up from his nuclear holocaust.
I disagree. Go blanch a pound of green beans in boiling water, and compare them to green beans you cook in tepid water. You lose much more color when you cook green vegetables at a lower temperature.
But Thomas Keller's artichokes look prettier than yours.
Chlorophyll loss is not enzymatic browning, and frankly has nothing to do with artichoke cooking.
If this happens to you, it's because you're overcooking the green beans when you're blanching them.
enzymatic browning is a different thing. it's what happens when cut potatoes and other things (including artichokes) are exposed to oxygen for too long. that's why you slice apples into water and rub artichokes with cut lemon.
I don't think your chokes suffered from enzymatic browning, as I'm sure you had handy a bowl of acidulated water as you were cleaning them. Even you said you sealed them up so that no oxygen could enter. So, it must have been a result of chlorophyll loss when you cooked them under the boiling point for an hour. Otherwise, why did they get so grey?
I think many would disagree with you on this. You blanch at a high temperature, and you use a pot big enough so the water maintains the boil as you drop in your vegetables. Otherwise, your veg will lose their pigmentation just sitting in hot water.
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