Fresh-sous vide vegetables, an oxymoron - 16 May 2017?

As for vegetable, so far I am testing with potatoes and green beans. Potatoes require to be sous-vide cooked at 85°C for two  hours. First peal them, wash them, dice them, and put them in a sous-vide vacuumed bag marked with content and date, for a dish for two or more, as needed.

Put the bag at 85°C for two hours, then freeze in cold water, before storing in the fridge for up to a goo month, as 85° ensures full pasteurisation of the potatoes. Store on the boat fridge. for future use after a long night watching for boats in the North Sea...

More vegies?

For the green beans, similar process can be applied. Clean, cut and lay-out the beans in a sous-vide bag. Vacuum the bag, and place in the sous-vide cooker for 20 minutes at 85°C.

Correction on 18 June 2017. After trying the fist batch of green beans, we realised that 20 minutes is not enough. Next batch will be cooked for double amount of time...

This will cook and pasteurised the beans. When ready, get off the sous-vide cooker, and place in iced water for a while to ensure quick refrigeration preventing any toxin growth.

Same for the carrot as for the beans.

Same for sweet potatoes as for potatoes...

All can be kept in the fridge of a boat for at least one full mont, and will only require minimum reheating prior to serving, as the whole cooking process as taken place already.