Glazed Carrots from Under Pressure: Cooking Sous Vide by Thomas Keller
85°c (185°f); 35 to 40 minutes With a paring knife, trim the sharp edges of the carrot disks to smooth them. Place the carrots in a single layer in a medium bag and add the sugar, salt, water, and...
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Sous vide bag
- Airtight container
- Paring knife
- Cutting board
Ingredients
- 15 grams unsalted butter
- 45 milliliters water
- 1 1/2 grams kosher salt
- 2 1/2 grams granulated sugar
- Twenty-four ½-inch-by-⅜-inch-thick carrot rounds, 8 quartered Thumbelina carrots, or 16 turned carrots
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