Harvesting pumpkin using sous-vide technology

Category: Blanks
Kitchen: Russian
Sous-vide pumpkin harvesting

Ingredients

Pumpkin any quantity

Cooking method

  • Cut the pumpkin into pieces and peel:
  • Sous-vide pumpkin harvesting
  • By the way, I used to suffer with pumpkin cleaning. And now, with the help of a Victorinox vegetable peeler (thanks again to Larisa-dopleta!), This process has become one sheer pleasure.
  • Divide into bags and vacuum:
  • Sous-vide pumpkin harvesting
  • Put in the device for sous-vide (I have a Steba DD2 multicooker-pressure cooker) for 1.5 hours, temperature 82g.
  • As a result, we have a soft pumpkin:
  • Sous-vide pumpkin harvesting
  • Chill the pumpkin bags in cold water. Roll with a rolling pin:
  • Sous-vide pumpkin harvesting
  • Since they did not grind on a grater and did not break with a blender, an interesting consistency is obtained while retaining fibers. Here, for comparison, on the right is a bag of grated pumpkin:
  • Sous-vide pumpkin harvesting
  • All! Now the finished pumpkin can be used in muffins, pies, etc.
  • I sent some of the packages to the freezer for storage.

The dish is designed for

Any amount, as much as possible

Time for preparing:

2 hours

Cooking program:

Su-vid, 82 g., 1.5 hours

Note

Thanks to that Kind Person who taught me this method of harvesting a pumpkin!

Masinen
Galina, very cool thought up)
Good for those who love pumpkin and want to keep it for a long time! Well done!
gala10
Masha, thanks! It seemed to me that it tastes completely different than if you grate it on a grater.
Business
Very good! All vitamins are on our tables !!!
gala10
Yes, Elena, I liked this method.
nakapustina
Galina, thank you My pumpkin is dried, frozen in cubes, I want to try it anyway, just buy pumpkins until the price has risen
gala10
Natalia, yes, I have already prepared it in all sorts of different ways. The more varied, the more interesting.
FelixFelicis
Can such a pumpkin be kept in the refrigerator for a long time?
gala10
Elena, in a sealed bag in the freshness zone for two weeks, and in the freezer - until the next harvest.
FelixFelicis
2 weeks is pretty good! who has a small freezer
Thank you, Galina,
Olga VB
Checkmark, my riba!
Thank you for making a separate recipe, now you won't get lost
gala10
Olga, but with your light hand ... Going, so to speak, towards the wishes of the working people ...
kubanochka
Check mark, there are packages with vacuum-sealed pumpkin in the freezer, you urgently need to send a couple to the sous-vide. Thank you, Galyun, for such a cool recipe! In such a "crushed" form, they will definitely take up less space.
gala10
LenaThanks for stopping by. I would be very glad if this method of harvesting pumpkin is useful to you. Not only does it take up little space in the freezer, but it also tastes completely different.
kubanochka
Quote: gala10
Not only does it take up little space in the freezer, but it also tastes completely different.
And the time not to cook the pumpkin itself will not need to be spent later. Great idea!
kubanochka
What a beauty!

Sous-vide pumpkin harvesting

Galyunya! I have always loved you, and now even more !!!!!!!
I just forgot to cool the bags in cold water and immediately began to roll them with a rolling pin. Let it just cool down now and throw it into the freezer.
gala10
Lenochka, you and I have mutual feelings!
Quote: kubanochka
I forgot to cool the bags in cold water and immediately began to roll them with a rolling pin. Let it just cool down now and throw it into the freezer.
Nothing wrong. Everything will be fine!
kirch
Checkmark, how I missed your way to save the pumpkin. On the balcony lies a cut pumpkin on the verge of spoilage. It is so big that I don't have time to process it. I have already frozen three packages in pieces, but the freezer is full. I'll see you tomorrow. Thank you
gala10
Ludmila, I am very glad that this recipe will be useful to you.I did quite a lot in this way. I have already opened one package and used it in a pumpkin cake. What can I say? It seems to me that with the pumpkin harvested in this way, the cupcake turned out to be more tender.
kirch
Oh, I forgot to ask. I never did this at Shtebe. Remind me which program to cook on. I have Shteba 1
gala10
Ludmila, heated. 82 degrees is not there, do it at 80, that's enough.
kirch
Yeah, I get it. Thank you
gala10
Ludmila, do not forget to tell about the result later.
kirch
Required. Moreover, I have not yet cooked anything sous, the most interesting
gala10
Quote: kirch
I haven't cooked anything su vid yet
Oooh ... I even envy ... You still have so many discoveries ahead!
Mams
Checkmark, thank you for the great recipe! There were a lot of cheap pumpkins last winter. Part went to marshmallow, and part prepared according to your recipe. Who would have thought that pumpkin shortcrust cake is so delicious? My son found a recipe for pumpkin pie, and here it comes in handy mashed potatoes in the freezer. It is incredibly tasty, and most importantly - the preparation is easy, and in winter it is a convenient way and reduced cooking time!
gala10
Olga, thanks for the tip. I'm very glad the recipe came in handy.
Anna1957
Galina, and you haven’t tried to prepare a zucchini in this way? Now I was going to grate and freeze, but I read your recipe and thought: what if the same interesting changes will happen to the zucchini? And less space in the freezer will take up
gala10
Anna, no, I haven't tried the zucchini, but for some reason I am sure that it can be prepared in this way. By the way, I'll try it myself.
Anna1957
To fill the bag tightly?
gala10
No, you put it in pieces as it fits, you vacuum it, you see it, and then you roll it with a rolling pin.
Anna1957
Understood, I just want to fill the packages optimally.
Tosha
Hello! Can you see it without packages? I do not cook in packages (
gala10
Quote: Tosha
Can you see it without packages?
Eggs are allowed. And everything else is not.
Su-vide is cooking in a vacuum at low temperatures. How can you create a vacuum without a bag?
A.lenka
gala10, Checkmark, pumpkin suvid - just a godsend! For the second year already I will "see" the cut pumpkin. So, in general, the pumpkins are well stored, but when cut, they quickly deteriorate. So I immediately put it in packages, in the suvid, and in the refrigerator. And it is well stored and convenient to use.
gala10
Helen, I am very, very glad that the idea came in handy. Thanks for your feedback!
Anna1957
I also make cottage cheese options in cans at 80 degrees - like sous vid. There is, of course, no vacuum, but the lids stick. Probably a pumpkin can be made like that. But curd cheeses and sibcakes are made in portions, for immediate use, for blanks - it makes no sense.
gala10
Anh, at the master class they asked Lazerson a question about sous-vide in vacuum containers. He said it was wrong. Must be done in packages.
Anna1957
gala10, I don’t do plastic containers, but in glass jars - purkua and not pa? Well, let it not be called a sous view in the absolute sense of the word, but the result I get suits my taste. Protein denaturation does not occur, the product is delicate in taste and consistency. By the way, Lazerson himself tried the sibcake I brought and responded with approval.
detdok
"Son found a pumpkin pie recipe."
Mams, Olya, and the recipe for the pie in the studio?
gala10
Quote: Anna1957
the resulting result suits my taste
Woooot ... that's the most important thing.




Quote: detdok
Mams, Olya, and the recipe for the pie in the studio?
I'm not Olya, but I can share my favorite pumpkin pie recipe:
Sous-vide pumpkin harvestingButtermilk Pumpkin Bread
(Elven)
Olga VB
Girls who have already tried it?
I wonder if it is possible to use it immediately after such processing or if additional processing is required later?
For example, if you make pumpkin porridge, then you can mix the pumpkin in this form with milk and ready-made rice, or do you still need to boil everything together?
gala10
Ol, I constantly harvest pumpkin in this way. No additional processing is required. I open the package and add where needed.
lettohka ttt
gala10. Thank you checkmark for the recipe and idea! I take it into service!
A.lenka
Quote: gala10
He said it was wrong. Must be done in packages.
I remember this moment at the master class. I could be wrong, but I think he said that he did not see the point in this.
Lazerson may not see. And for those who do not have a vacuum sealer for bags, but have vacuum containers or lids - I think it makes sense.
IMHO ... What's the difference in which shell the product is placed (bag, can or container) if it is in a vacuum and at a certain temperature? The same sous-vide. I just think that a can or container should be filled as tightly as possible. Otherwise, how will heat transfer from water to the product in an airless space?
gala10
Natalia, thanks for stopping by.
Quote: A.lenka
What difference does it make in which shell the product is placed (bag, jar or container) if it is in a vacuum and at a certain temperature? The same sous-vide.
I think that we do not cook in large quantities for the family, so if you are satisfied with the result, then what's the difference: a bag or a container?

But I can no longer imagine how I would manage without a vacuum sealer, and even without a lot of pribluds that I have acquired during my life on the Bread Maker.
But she lived somehow ...

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