Sous Vide Kale
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- Опубликовано: 8 сен 2024
- for full recipe, visit: www.chefsteps.c...
Kale is all the rage right now, and for good reason. Its hearty texture, pungent flavor, and deep green color make it a great addition to grains, soups, and meat dishes. And cooking kale sous vide means you'll never overcook it into a withering mess. You'll have firm, chewy greens every time-in 10 minutes flat.
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Did this with beet leaves yesterday, looked so beautiful
Fantastic! Thanks for letting us know.
This was great information that was used to prepare the leafy tops of beet roots. De-stemmed, removed the main vein, coated in olive oil. The taste was very intense like spinach. Excellent texture and taste. Did NOT need added salt or sauces.
Thanks for the informative video.
I still find it funny that kale was something that was hyped for the last couple of years where it has been a staple food in the Netherlands for like forever. Don't forget to make a 'kuiltje met jus' and to eat some 'rookworst' next to that!
You're trying to make me buy an immersion circulator aren't you? Staaaaaahp! I'm poor!
Ok, I give in. I must own this magical contraption.
Is this for texture? Can I do this and then refrigerate for later use?
Edit: I tried this, it's OK, Kale is pretty bad without a lot of additional sauces/flavors. This is basically warming it up to soften the texture. Chefsteps- tackle making the vegetable taste good!
Or you can soften kale by tossing it in salad dressing (or just oil) and letting it sit for an hour before eating. Unlike lettuce, kale improves with the wilting oil induces in the leaves. This technique is often called "marinated kale".
Why not just steam it instead? Less hassle, and still no/little loss in nutrients. Lots of good uses for sous vide, but it's not suited for everything.
Also, will i need to refresh it for the Kale not to lose its colour if i want to use it a bit later?
Is kale boerenkool? Didn't know that! Thought it was some kind of seaweed haha! I love boerenkool, don't forget the Unox worst :P
can someone explain why we have to sous vide kale? how's the taste, and texture compared to the usual staming or blanching it?
What's staming?
@@sjelliott6660 I believe he meant steaming
Sous video is simply superior to any other cooking technique out there. I really can't think of any downside to it culinarily
Is it possible to use as a wrap?
+Ethan Tremblay Absolutely!
i can probably do that for swiss chard?
What's with this kale hype all of a sudden. We eat this for centuries called "boerenkool" (farmer's cabbag)..Celeb veggie crap.
Arsebiscuits.
Sushi? HEHEHE
I am a huge fan of sous vide and kale but so much plastic for 4 leaves? Super environmentally unfriendly :(
i have a question... won't the chemicals from the plastic finds its way to the food?
+Hariram Das No, there are different types of plastic, and the people in chefsteps are obviously using food safe plastic.
lol