Is there some trick to vacuum sealing broccoli?

  • Is there some trick to vacuum sealing broccoli? derobert

    In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single layer in a bag with salt, pepper, and butter.

    Except this does not work with an external (non-chamber) vacuum machine. Even after draining the broccoli for ten minutes, the vacuum machine sucks so much water out of the bag that it fills the entire water reservoir in the machine, and starts being sucked into the pump. Then you curse, cancel it, dump out the water, and try again, about ten times. And still, the bag refuses to seal, because it won't leave the heater on long enough to evaporate the water that's preventing the seal.

    Eventually, I figured out that hitting the vacuum button again, followed immediately by the seal button, would trick the machine into turning the heater back on, even though it hadn't cooled down yet, and finally got the bag sealed. (And, amazingly, it appears it may still work, despite having sucked water through the pump)

    I suspect this isn't a problem at all with a chamber vac, but it doesn't seem like a book for the Home Cook should require a $1200 vacuum machine.

    So, is there some trick to seal broccoli using a $40 external vacuum machine?

  • Could you cool the broccoli, drain, and then freeze it a bit until solid enough to avoid the liquid problem, then vacuum seal it as usual?

  • I'm sorry that you're having problems with my book. I think the problem is that you're adding water to the pouch. In the recipe, step 4 asks you to:

    Vacuum-seal the broccoli, butter, and a pinch of salt and pepper in a large pouch so that the florets are in a single layer.

    This will crush the tops a bit, but it will be much easier to seal. Sorry again.

  • Your problem is to seal something with some water content left using a edge sealer.

    On my sealer I have two buttons, one for vacuum sealing, it will start to suck and suck and suck all water and choke ....

    I also have one button for only sealing, without vacuum, all it will do is start to seal.

    I can press vacuum and seal just after each other, so in your situation I would have the bag hanging down, I would press the vacuum seal, then when almost all air (not all) is sucked out I would press the seal button, after a bit of practice you can get the machine to seal without much water leaking into the machine.

vegetables sous-vide vacuum broccoli
Related questions and answers
  • I am testing out ideas for edible fruit cocktails that I would like to serve as an opener at a dinner party. So far, my tests have been successful, but it occurred to me that vacuum sealing, or "compressing" these fruits might intensify the flavor and make for interesting textures. Based on these answers: Is there a way to make compressed watermelon without a vacuum machine?, it appears that an industrial strength vacuum chamber is my best bet. Anyone know where I can rent such a machine? I'm considering creating my own, but before I commit to this insanity, I'd like to explore my options.

  • and putting them in one big bag and sucking the air out. This hasn't worked so well as the meet got mushed together (especially sausages) and froze together after opening the bag I wasn't really able to re-vacuum seal the same bag. It was recommend to plastic wrap the meat individually. Does that defeat the point of using a vacuum sealer at all? Might I as well plastic wrap everything and then put... they would touch the others in the bag that I would vacuum seal. Also can I reseal vacuum sealer bags? If no maybe the best option is to use small bags and put the individual pieces of meat into them

  • I would like to find "food safe" glass marbles for sous vide cooking. They can be used for keeping bags from floating, to space out ingredients in a bag, or even as "filler" space in a chamber vacuum to get a higher level of vacuum sealing. Even for bags that don't float, the extra weight can keep the bags from moving in the current generated by a immersion circulator with a strong water pump... added -- especially if the glass is colored and even clear glass may be made with chemicals that are not "food safe". Does anyone know where to purchase glass marbles or beads that are guaranteed

  • enough time to work: start over. Instructions are really confusing on this point, and it's been something like 15 years since I used a yogurt maker, so I'm not such an expert in yogurt making at home. Does the maker cool off by itself, or do I need to turn it off? ...I've bought this yogurt maker (the only one I've been ever able to find in the country I'm living), and it only has a simple on/off button. Somewhere in the manual, it's written that "Good yogurt

  • I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles and soak them for about ten minutes, then rinse in cold water. Is there a trick to getting that perfect consistency where they are quite soft but still retain an individual bite?

  • . Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am fulling draining the pasta after boiling. Adding starchy pasta water to my sauce. The starchy water really brings everything together. You could say it thickens it, but not like a roux, as some have

  • I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks are frozen together. I know if I heat them all up I won't be able to refreeze the rest. What can I do? Should I re-vacuum seal the bag and wait until I can cook them all at once? Also how do you use a vacuum sealer effectively with bulk meat? It doesn't work too well to store them all in one bag because if you are going to eat one at a time you need to re-bag everything each time.

  • I have a Keurig machine at my home and in my office at work. I use them roughly 1-2 times a day, but today I started to think about the Keurig and those K-cup packages they dispense water through. I have done some research about if it is safe to consume what comes out of their product and the only answer I seem to find is that some parts of the machine can contain BPA/has been in contact with BPA and other parts do not. (Hot, pressured water meeting the plastic k-cups) Granted it has been approved by the FDA, I would assume it is safe to use it... Seeing as the answers I have found

  • I've been experimenting with flavoring olive oil using dried herbs. So far, I've only used dried herbs in my home infusions because I have read a number of articles which claim there is a botulism risk to leaving fresh garlic or fresh herbs such as whole rosemary sprigs in olive oil. I had an idea since I have a chamber vacuum sealer and an immersion circulator to put the olive and herbs in a vacuum sealed bag and infuse them at a pasteurizing temperature sous vide. Has anyone heard of sous vide oil infusion techniques? Is it feasible? Are there any best practices (time / temperature

Data information