A user asked us the following question in the “Ask our chef” section.
How do I vacuum cook fresh beans at a low temperature?
This was the chef’s answer.
“Pulses are generally cooked at a temperature of 100ºC, that is, reaching a gentle but constant boil. With vacuum cooking at a low temperature, the aim is to achieve cooking below the boiling threshold. Therefore, vacuum cooking pulses may be somewhat complicated due to the cooking characteristics necessary for the starch in this ingredient to cook properly.
However, the regeneration of beans could certainly turn out to be a unique solution in this case, given that vacuum regeneration at a low temperature respects all of the original cooking values.”
Thank you!
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