I've been out in the kitchen prepping a shipload of fresh vegies for blanching - a result of spontaneous visits to some
local garden markets today. As I sometimes do when I'm in the kitchen, I started listening, at random, to one of the SCS audio lectures which turned out to be the very first podcast: "Knife Skills".
While listening to te podcast, It occurred to me that you've never mentioned turning vegatables. I'd be interested to hear your views on this technique, and, if you use it at all, your own method and and where you like to apply it..
I am very new to sous vide and want to learn.
So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!
So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.