The end results were striking. Both versions of celery retained a bright vibrant green color, although the sous vide celery seemed a shade brighter. The traditionally blanched celery stalks were tender, supple, and toothsome. Their sous vide counterparts, which cooked for an equal amount of time, were similar in texture, although they definitely had a bit more snap and crunch, similar to al dente pasta. This would be due to the insulating characteristics of the vacuum bag during the time spent in the boiling water. The traditionally blanched stalks were lightly seasoned and had a sweet celery flavor. On the other hand, the stalks cooked sous vide had a much more intense celery flavor, especially when compared to the other ones. Although the results involving texture and color were close to one another, in the taste category there was simply no comparison. The sous vide vegetable was head and shoulders above the blanched version.