How to Cook Carrots Sous Vide [Video] | The Tool Shed
How to Cook Carrots Sous Vide
When carrots are boiled or steamed, their natural nutrients leach out into the cooking water. A good alternative is to cook carrots sous vide. This innovative technique preserves nutritional value, locks in flavour and produces a perfect al dente result every time.
- 300g of baby carrots
- 50g of butter
- 1 orange, zest only
- salt to season
- pepper to season
- Preheat the water bath to a temperature of 85⁰C.
- Arrange the baby carrots side-by-side in a single layer inside a large vacuum bag. Ensure that you do not to stack or overlap them.
- Place the butter on top of the carrots, sprinkle over the orange zest and season with salt and pepper, then seal the vacuum bag.
- Place the vacuum bag in the water bath and leave to cook for 20-30 minutes.
- Remove from the water bath. If not serving immediately, submerge the bag in an ice bath to halt the cooking process.
You can increase the quantity or the size of the carrots in this recipes as much as you like without needing to alter the cooking time and temperature: always cook at 85⁰C for 20-30 minutes. You can also cook other vegetables simultaneously in the same water bath; simply seal each type of vegetable in a separate vacuum bag.
You could try adding different herbs, spices and flavourings to the vacuum bag. Cardamom, star anise, caraway seeds, bay, thyme and tarragon would all work well. For a particularly luxurious result, add a drizzle of truffle oil or a tablespoon of honey.
Recipe courtesy of www.greatbritishchefs.com