Wednesday, December 1, 2010

Sous Vide Carrots

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  1. <♥ LOVE your sous-vide updates! What did you use to flavour the carrots? I love carrots, but always seem to end up eating them raw, in the manner of a barbaric rabbit!

  2. The carrots were awesome!! I used a little bit of butter, salt, and pepper. Since the veggies cook in their own juice they actually tasted like..... CARROTS!

  3. oooOoh... YUM!

    If you ever serve salmon sous-vide, please please post! ::flutters faux lashes:: I do a salmon confit-style at super-low temps in the oven (method by Sydney chef Tetsuya Wakuda), but I wager your sous-vide method might trump it for purity of flavour!