Vegetable internal temperature (oven)
This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digression about what happened - skip it if you will).
I had created two 'boats' to stuff: the 'hull' was about 2 cm thick.
My guesstimate at how long it should cook was 30 minutes at 160C, and then check.
In the end I used about 20 minutes at 160, 10 minutes at 180, and 10 minutes at oven full blast (~260). You can probably tell it wasn't cooking fast enough and I just wanted to pump in heat at some point.
I started with visual inspection to see whether it was cooking well: at some point I decided to stick my digital probe in the 'hull'. The temperature was 82C when I pulled it out of the oven: this produced a good result.
My question: can you determine how well a vegetable is cooked (in the oven) through this type of probe use, and what temperature should a vegetable reach (a table would be ideal, but any answer's welcome).
Best Answer
The typical sous vide temperature for most vegetables is right around 82-83 C, so I think you nailed it. Of course it is much more difficult to reach a consistent temperature in the oven than sous vide, but the texture at a given temperature should be roughly equivalent.
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What temperature do I cook vegetables in the oven?
The perfect temperature\u2013 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.What is the best cooking temperature for vegetables?
The recommended way to roast vegetables is to set the temperature anywhere between 350 and 500\xb0F. However, 400\xb0F is usually ideal for roasting vegetables. The recommended way to roast vegetables is to set the temperature anywhere between 350 and 500\xb0F. However, 400\xb0F is usually ideal for roasting vegetables.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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