Been wanting to try the glazed carrots recipe for a while, it did not disappoint!
https://www.seriouseats.com/sous-vide-glazed-carrots-recipe
Carrots were 185 for an hour and then quick hit in the cast iron to glaze.
Steak was NY Strip – 137 for 2 hours, seared with peanut oil in piping hot cast iron. Made a little pan sauce with frozen reduced bag juice from a brisket + butter.
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
Potatoes, while delicious, are the only thing I would have done differently – cut the pieces too small and also par boiled them a bit too long, several became just crispy mashed potato balls (though those were still delicious!)
https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
by theRealLongJon
5 Comments
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Love those carrots! Worst part is how hard it is to scale, I feel like I can’t figure out how to make a big serving of them without making it harder than just roasting some carrots on a sheet tray. Don’t even need to speak on the steak or taters, those are killer every time
I have made those potatoes several times too. They are kind of a pain to make, but they are fantastic.
How did you do both the carrots and the steak? Do you have two machines?
10/10 on the potatoes. What method? Kenji?