4lbs of baby carrots. 1/2lb in each bag, plus 1/2 tsp kosher salt, 1tsp white sugar, and 3 tbsp butter. 1 bag I subbed the white sugar for 2 tsp dark brown sugar and 2 tsp bourbon. 185 for 1hr 15 min, cool down and into the fridge and freezer for another day. Finish in ci/cs pan until liquids are reduced and carrots are glazed and have some color. The only way I will eat carrots anymore.
by Purple_Puffer
6 Comments
should be 1# in ea/bag, but yeah.
How does your vacuum bags hold up to that temperature? I’ve tried brussel sprouts and carrots at 176F and the bags seem to inflate. Does not happen with steak at 131F. Asparagus at a lower temperature is also fine in my bags.
Please don’t forget to post a pic of the finished carrots after the glazing stage and are ready to eat.
Love them so much. But the bastards always try to float so much.
Thanks for sharing! I f******* love cooked carrots and am saving your post 😁
Is your stove on just to get the water temp up?