Food - Drink
Why It Pays To Sous Vide Carrots
By TALIN VARTANIAN
In the 1970's, Chef George Pralus created the warm water cooking method now known as "sous vide." If you own a sous vide machine, you know that this low-and-slow cooking method creates tender, extra-flavorful foods that are cooked 100% evenly from edge to edge, and even common veggies like carrots can benefit from sous vide.
When you sous vide carrots inside a vacuum-sealed pouch, they cook in their natural juices, resulting in an extra-sweet flavor enhanced by any seasonings you add to the pouch. Unlike other methods, the carrots' flavor has nowhere to go but the carrots themselves, and won't evaporate into the air or get leached in a pot of water or broth.
Carrots can become sweeter, more tender, and more robust when cooked with nothing but butter, sugar, and salt in a sous vide machine. You can take your final dish up a notch by glazing the carrots in a skillet for just two minutes after they've finished cooking, adding the liquid goodness from the sous vide bag to the pan.