> How to cook > How to cook sous vide

How to macerate strawberries sous vide

How to macerate strawberries sous vide

How to macerate strawberries sous vide

Sealing fruit under vacuum with a marinade imparts flavour without having to wait around for hours to get the desired result. The strawberry flavour will be more pronounced as will the flavour added to the bag. Less liquid and flavour are required than in traditional methods of maceration.

Ingredients

1
Place the strawberries flat into a vacuum bag and add the wine
2
Seal under full pressure
3
The strawberries can be used straight away and will keep for up to one week

Variations

Different complementary liquids can be used in the bag with the strawberries, why not try using champagne, honey or balsamic vinegar. If using vinegar be sure to use a smaller amount and use the strawberries straight away or the vinegar will start to break them down.

You can also add flavourings to the bag such as basil, mint, black pepper or elderflower.

Serving suggestions

Serve macerated strawberries with ice cream, panna cotta or Eton mess. Substitute the roasted strawberries in William Drabble's pain perdu recipe for macerated ones or, for something totally different, try Dave Watts' recipe for scallops with balsamic vinegar-macerated strawberries.

 
 

Comments ()

How to macerate strawberries sous vide

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...