Is there some trick to vacuum sealing broccoli?
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?
Best Answer
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.
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Can broccoli be vacuum sealed?
Broccoli, cauliflower, cabbage, brussel sprouts, turnips and other cruciferous vegetables emit a gas when refrigerated, but not when frozen. You can use vacuum sealing to preserve these vegetables in the freezer, but not in the refrigerator.Can I vacuum seal broccoli without blanching?
While most vegetables can be transferred directly to a vacuum sealer bag, cruciferous vegetables - like broccoli and cabbage - must be blanched beforehand.How long does vacuum sealed broccoli last?
Yes \u2013 even 'softer' produce lettuce can be vacuum sealed. Once this is done it can be stored in the refrigerator for a longer shelf life, which is typically up to about 2 weeks....Which Vegetables Can I Vacuum Seal?VegetableBlanching Time (minutes)Broccoli (flowerets 11/2 inches across) Steamed3 53 more rows•Aug 14, 2020How do you vacuum broccoli?
First place the broccoli floret pieces in a large bag, drizzle with olive oil, and season with salt and pepper. Then vacuum seal the bag and sous vide cook the broccoli for 15 minutes. Sprinkle with more salt and pepper (and other toppings you prefer). Serve and enjoy!Freezing Broccoli w/Vacuum Sealer (using a favorite trick)
More answers regarding is there some trick to vacuum sealing broccoli?
Answer 2
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?
Answer 3
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.
Answer 4
Rather than using the sealer, use a ziplock bag:
Before closing it completely, submerge all but the opened part in water. This will force the air out. Seal the last portion while submerged.
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