Sous Vide vegetables

Vegetables can be divided into two different categories: starch-rich and pectin-rich vegetables

Pectin dissolves above 82-85 Celsius, so these kind of vegetables should be cooked at 85 Celsius to become tender. It takes three times longer time than at ebullition temperature (100 Celsius)

Starch jellifies between 60 and 80 Celsius, so these kind of vegetables should be cooked at 80 Celsius to become tender. It takes double time than at ebullition temperature (100 Celsius)