Nutritionists have long preached it – we need more vegetables in our diets. Consequently, we wanted to test how CVap® ovens would perform when roasting or vapor blanching a range of vegetables. To that end, tests were conducted in two types of ovens, CVap Retherm Ovens and CVap Cook and Hold Ovens.
Roast Settings: 200°F/350°F in both ovens
Vapor Blanche Settings: 200°F/200°F in both ovens
The goal for both cooking methods was to get the vegetables to 90-95% cooked, just shy of al dente. Primarily, this makes them ideal for a quick reheat, or to be added as a component in a dish with further processing.
Blanching
What is vapor blanching? CVap is controlled vapor, it’s not steam. Steam is 212°F+. CVap tops out at 200°F. Our 200°F vapor, 200°F air creates 100% humidity, which acts like a low temp steamer. Consequently, when cooking at a lower temperature, it takes a little longer. Critically, it gives you more control over the product.
For vapor blanching, we prefer to use perforated pans. Primarily, it allows the vapor better access to the food, without ponding on the pans.
Why blanch? It brings out the color in green vegetables, and stops enzyme process. Because it’s par-cooking, it extends the shelf life of the veggies. Most importantly, when you’re facing reduced labor, blanching enables you to do more without negatively impacting food quality or consistency.
Roasting
Roasting uses dry heat to cook the food. Indeed, roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking
Prep:
- Broccoli & Cauliflower – 1-2” pieces
- Snow Peas & Green Beans – strung
- Onion & Peppers – 1” dice
- Zucchini – not recommended for roasting BUT great for vapor blanch zoodles, 5mm Zoodles
- Mushrooms – stems trimmed and then quartered
- Brussel Sprouts – cleaned and halved
- Baby Carrots – halved on the bias
Roasted veggies were lightly tossed with EVO and salt, then baked on parchment-lined pans.
Roasting – 200°F Vapor Temp/350°F Air Temp
- Cauliflower
- Broccoli
- Zucchini
- Peppers
- Brussel Sprouts
- Carrots
- Onions
Blanched veggies were placed on perforated pans.
Vapor Blanching – 200°F Vapor Temp/200°F Air Temp
- Cauliflower
- Broccoli
- Zucchini Zoodles
- Green Beans
- Brussel Spouts
- Carrots
- Mushrooms
- Snow Peas
| Roasting | Vapor Blanching | ||
| RTV | CHV | RTV | CHV |
Cauliflower | 18-20 mins | 20-22 mins | 6-7 mins | 6-7 mins |
Broccoli | 18-20 mins | 20-22 mins | 6-7 mins | 6-7 mins |
Zucchini | – | – | 3-4 mins | 5-6 mins |
Peppers | 20-22 mins | 20-22 mins | – | – |
Green Beans | – | – | 17-19 mins | 26-28 mins |
Brussel Sprouts | 17-19 mins | 22-28 mins | 17-19 mins | 26-28 mins |
Carrots | 17-19 mins | 26-28 mins | 17-19 mins | 26-28 mins |
Mushrooms | 17-19 mins | 26-28 mins | – | – |
Snow Peas | – | – | 4-5 mins | 4-5 mins |
Onions | 25-27 mins | 27-30 mins | – | – |
