{"id":694,"date":"2016-03-25T15:05:52","date_gmt":"2016-03-25T15:05:52","guid":{"rendered":"http:\/\/axelakesson.com\/food\/?p=694"},"modified":"2016-12-19T14:57:15","modified_gmt":"2016-12-19T14:57:15","slug":"vegetable-stock-en-sous-vide","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2016\/03\/vegetable-stock-en-sous-vide\/","title":{"rendered":"Vegetable stock, en sous vide"},"content":{"rendered":"

\"\"<\/a>I’ve made vegetable stocks in many ways. The traditional way, in a pressure cooker… and finally this way – sous vide.
\nCooking the stock sous vide is almost like a very gentle infusion. It makes the vegetable flavors very clean and distinct whereas vegetable stocked cooked other ways is stronger and a bit more mono flavored. It’s also quite easy and you can do other stuff while the stock is cooking sous vide for hours. Preparing the vegetables will take a while though, it takes me around 1.5 hours.<\/p>\n

The final yield will be around 500 g stock.<\/p>\n

Ingredients for Vegetable stock, en sous vide:<\/strong>
\n500g ice
\n280g onion, thinly sliced
\n200g carrots, thinly sliced
\n100g celery, thinly sliced
\n100 leeks (white parts only), thinly sliced
\n50g button mushrooms, thinly sliced
\n50g tomato, chopped
\n10g chives, sliced
\n10g flat-leaf parsley, chopped
\n1g coriander seeds
\n1g black peppercorns
\n1g thyme
\n0.5g fresh bay leaf
\n0.5g star anise, crushed<\/p>\n

How to make Vegetable stock, en sous vide:
\n<\/strong>Preheat your water bath to 85C.
\nPut the ice in the sous vide bag (I use a 1 gallon\/3.8 liter bag) and then the rest of the ingredients. Vacuum seal on full vacuum and then cook sous vide for 3 hours.
\nWhen done put the sous vide bag in the fridge and let infuse for 12 hours. This will let the flavors infuse more fully. Strain and pass through a SuperBag.
\nPortion then refrigerate or freeze for later use.<\/p>\n

\"img_2651.jpg\"
\n<\/a>\"img_2661.jpg\"<\/a>
\n\"img_2666.jpg\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve made vegetable stocks in many ways. The traditional way, in a pressure cooker… and finally this way – sous…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[225],"tags":[241,194,169,218],"class_list":["post-694","post","type-post","status-publish","format-standard","hentry","category-stocks","tag-modernist","tag-sous-vide","tag-stock","tag-vegetarian"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=694"}],"version-history":[{"count":7,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/694\/revisions"}],"predecessor-version":[{"id":846,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/694\/revisions\/846"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=694"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}