INFO
My first try into Sous-Vide cooking, excellent, awesome with [Beef Tenderloin (Sous-Vide)](Beef Tenderloin Sous Vide.md) and [Butter Brussel Sprouts (Sous-Vide)](Butter Brussel Sprouts Sous Vide.md) and Butter Carrots (Sous-Vide)
Details
Ingredients
- 4-5 small carrots
- 1 Tbsp of unsalted Butter
- Salt & Pepper
Method
- Peel the carrots
- Place the carrots into the bag
- Add the butter
- Salt and pepper
- Vacuum and seal the bag
- Place into the hot bath for 45 mn
- Place a pan to heat up with a tad of oil
- Take out the veggies
- Add butter to the pan and sauté the veggies for a couple of minutes
Note: As I have a single circulator and bath, I prep the veggies ahead of time, after they are cooked, I chill the bag into ice water then store in the fridge. When the meat is ready, I take the bag out, and immerse it 1 minute into the hot bath, then sauté the veggies
Quick View
| Sous-Vide | |
|---|---|
| Serve | 1 |
| Preparation Time | 5 mn |
| Cooking Time (sous-vide) | |
| Cooking Time (traditional) | 45 mn |
| Temperature | 85 °C |
| Authors | Pascal Crausaz cuisinetechnology |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |
