http://www.sousvidecooking.org/first-impressions-about-sousvidemagic-1500b-of-fresh-meal-solutions/ A blog about cooking with low temperatures Thu, 02 Feb 2012 22:06:29 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.sousvidecooking.org/first-impressions-about-sousvidemagic-1500b-of-fresh-meal-solutions/comment-page-1/#comment-1293 Scott Butcher Sun, 31 Jul 2011 02:42:14 +0000 http://www.sousvidecooking.org/?p=647#comment-1293 The most likely reason that you had to cook your asparagus longer than the recipe instructed is that you were using white asparagus and the recipe was for green asparagus. Other things that will make a difference to the cooking time is the thickness of the asparagus spears and whether or not you peeled your asparagus before cooking. Thick asparagus is more fibrous than thin asparagus and peeling it greatly decreases the amount of fibre and the subsequent need for long cooking. The most likely reason that you had to cook your asparagus longer than the recipe instructed is that you were using white asparagus and the recipe was for green asparagus. Other things that will make a difference to the cooking time is the thickness of the asparagus spears and whether or not you peeled your asparagus before cooking. Thick asparagus is more fibrous than thin asparagus and peeling it greatly decreases the amount of fibre and the subsequent need for long cooking.

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