Temperature guide for vegetables
To get it just right with proteins and sugar and fats, pros are meticulous with temperatures. And vegetables – most of which have a high starch content – can also be cooked to perfection by aiming for an optimal temperature and doneness. Try it!
How many degrees?
Many vegetables can be eaten raw and the correct internal temperature is about taste and texture, not food safety. Most root vegetables are done at 90°C/194°F, after that it's about personal preferences.
Note: Internal temperature!
The list below is about suitable internal temperatures for perfectly cooked vegetables, not about the water temperature in your Sous Vide. A good place to start:
Potatoes 96°C/205°F
Celeriac 95°C/203°F
Beetroot 95°C/203°F
Carrots 93°C/200°F
Leeks 91°C/196°F
Jerusalem artichoke 90°C/194°F
Fennel 90°C/194°F
...and don't forget:
- Vegetables, just like pasta, are best "al dente" (eg a carrot at 90°C/194°F).
- If twice as thick, food will take four times as long to cook.
- Same size pieces will be ready at the same time (eg when boiling potatoes, sautéing, etc)
- Choose oblong and thin pieces/vegetables for the grill.
- Do not fear high heat. It's the tasty, toasted flavors on the surface – the Maillard effect – you want.
