Rhubarb is the vegetable of my childhood, my mum was often preparing jam out of fresh rhubarb coming directly from our garden.
I found the post from The British Larder’s blog about rhubarb cooked sous vide interesting. Therefore I have decided to reproduce the recipe and try to obtain a delicious rhubarb tart.
Madalene recipe is easy:
- 140g rhubarb
- 30g sugar
- 30g water
- 1 vanilla pod
Madalena recommends a hard vacuum for this recipe. I was happy to test my MiniVac (a very compact vacuum chamber sealer) at this occasion. I am almost sure you can obtain a similar final result with a good clamp vacuum sealer.
With a storng vacuum, color of fruits and vegetables appear more intense as usual. It is also amazing to observe the sudden transparency of the food stuff.
Contrary to what was recommended by The British Larder (61°C during 20 minutes) I cooked the rhubarb 61°C during 45 minutes with my immersion circulator. I had the strange intuition that rhubarb can’t be cooked at 61°C during 20 minutes.
The result was excellent, not too soft, not too hard. The vanilla syrup was very tasty. The texture of the rhubarb was also surprising. As you will see on the picture bellow the rhubarb cooked sous vide at 61°C is not becoming mushy at all. The rhubarb remains in one piece.
Here is the final result, a rhubarb tart I let probably a little bit too long in the oven. Anyway, it was delicious.
I am currently using a clamp machine to vacuum my food stuff to be cooked sous vide. I decided one year ago to purchase a LAVA V100 which is in my opinion the best choice to start with cooking sous vide. I am still very happy with this machine but it is impossible to experiment compression with watermelon for example or to vacuum marinade or liquid in general. You can always freeze liquids or play with gravity as Casqu8 did in one of his posts but having a vacuum chamber machine is a must!
The problem is the price of vacuum chamber machines. Usually these vacuum machines can be purchased at price ranges from € 1,700 to more than € 4,000!! The size and the weight of a vacuum chamber is also an obstacle for individuals to have this kind of equipment at home. The weight is usually in the range from 50 to 120 Kg!
What is therefore the point of this post? Definitely a vacuum chamber machine can’t be integrated in your home kitchen except if you are a millionaire and your kitchen has the size of my flat.
The answer is the miniVac of VacStar a mini vacuum chamber directly coming from Switzerland. The miniVac is extremely small compared to his brothers and sisters 26 cm large, 40 cm long and 25 cm high. It weights 17 kilos.
Addélice which is the manufacturer of an immersion circulator called Swid also distributes the miniVac as a Pro sous vide kit. An immersion circulator and a vacuum chamber for less than € 1700, this is a lot of money but so far I haven’t seen any other cheaper high tech option.
I am chasing Addélice for months to test the miniVac and finally they have accepted to borrow it to me for the next 3 weeks. I received it yesterday and couldn’t wait to share my first impressions with you!
First impression is about the size. I knew it was small but I didn’t realize the miniVac was so compact before I saw it in real. It is small but so heavy! Take care to have a table that can resist to a weight of 17 Kg.
The size of the chamber seems also small 220 x 280 x 90 mm. In any case the maximum width of bags to be used is 20 cm. It is probably ok for most of my applications but probably too small if I decide to make a one piece beef filet for 5 people.
The parcel contains very few things, the miniVac, the electrical cable, some oil, an “L” frame key, a manual (2 pages!?), a liquid insert and a white plate (see the picture above).
The manual is limited to the minimum and is, in my opinion, not well made. There is such a discrepancy between the good feeling you have of the vacuum machine and the manual! I recommend to VacStar changing this ASAP.
In order to get an idea of the size of the Addélice sous vide Pro kit you’ll find a picture below with a 1.5 liter bottle of coke.
Starting with the minivac
First thing you have to do is to unscrew a cap in order to pour the oil provided with the miniVac (see on the pic below).
Then pour oil in the tube. The manual indicates you should absolutely let a “bubble of air” that should be visible on the screen on the back plate of the miniVac (see the picture bellow).
Features on the front panel
The miniVac has limited features available on the front panel.
The “on/off” button.
With the “Temp” button you set the time used to seal the pouch. The thicker the pouch is, the longer you need the seal it.
The “Vacuum” button sets the “time” to vacuum. In other words 10 seconds should be the maximum time needed to obtain a 99.8% vacuum.
The “Stop” button stops the vacuum process and seals the pouch at any time you decide to push it.
Lets try the miniVac!
For my first test I tried to vaccum seal water, just water. For this test the liquid insert is needed.
This new toy is opening a wide range of things to experiment during the next weeks. I am so exited!