# jackfruit

**URL:** <https://community.anovaculinary.com/t/jackfruit/11902>\
**Category:** Anova Precision® Cooker\
**Created:** [December 30, 2017, 10:07pm UTC](https://community.anovaculinary.com/t/jackfruit/11902 "2017-12-30T22:07:52Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![rcrh](https://avatars.discourse-cdn.com/v4/letter/r/6a8cbe/32.png) [@rcrh](https://community.anovaculinary.com/u/rcrh)\
**Post date:** [December 30, 2017, 10:07pm UTC](https://community.anovaculinary.com/t/jackfruit/11902/1 "2017-12-30T22:07:52Z")

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Has anyone tried cooking jackfruit with their sous vide?  
Jackfruit is a great meat substitute and it seems like it would benefit with the slow cooking provided by sous vide.  
Anyone?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 30, 2017, 11:24pm UTC](https://community.anovaculinary.com/t/jackfruit/11902/2 "2017-12-30T23:24:56Z")

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Sorry, not I.

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [December 31, 2017, 1:34pm UTC](https://community.anovaculinary.com/t/jackfruit/11902/3 "2017-12-31T13:34:09Z")

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Why not do our Community a service and test it? Our children and grandchildren are going to be eating a lot of it.

It can withstand high heat and a long cook, my neighbour cooks it in chunks in her pressure cooker for curry.

I imagine a time and temperature for something similar like kohlrabi, or beets, might be a useful point of departure. Use several bags and cook them for different times, always doubling times between tests. (30 minutes, 1 hour, 2 hours, etc.)

You can use the pinch test too. During the cook remove a bag and give the fruit a good pinch to learn if is tender yet. When it is open the bag and cut a piece and test. Resealable bags will be useful for a test.

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [December 31, 2017, 5:40pm UTC](https://community.anovaculinary.com/t/jackfruit/11902/4 "2017-12-31T17:40:30Z")

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I have experimented with sous vide jack fruit once. I must admit, the results weren’t amazing. But, I haven’t played around enough times with different temperatures, times, sauces, ingredients. I think there is a way to get it right, just like you would with a slow cooker. But I just haven’t dove right in a second time.

This would be a great experiment to try out! I don’t think there are many (or any) recipes for “pulled pork” cooking sous vide jack fruit - which was what I was going for. Let me know how the experiment goes! I might have a can of the stuff in my pantry - might do a second experiment on Monday.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 31, 2017, 8:44pm UTC](https://community.anovaculinary.com/t/jackfruit/11902/5 "2017-12-31T20:44:31Z")

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183F/83.4C would be your minimum starting point. It’s where pectin starts to denature.