Roasting and Blanching Vegetables

Nutritionists have long preached it – we need more vegetables in our diets. We wanted to test how CVap® ovens would perform when roasting or vapor blanching a range of vegetables. The 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. This would make them ideal for a quick reheat, or to be added as a component in a dish with further processing.

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. When you’re cooking at a lower temperature, it takes a little longer. But it also gives you more control over the product.

For vapor blanching, we prefer to use perforated pans. 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. When you’re facing reduced labor, blanching enables you to do more without negatively impacting food quality or consistency.

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

CVap roasted peppers
zucchini zoodles cooked in CVap
mushrooms roasted in CVap oven