What Is Sous Vide Cooking?
Sous vide—French for “under vacuum”—involves removing all of the air from a plastic sous vide bag using a vacuum sealer machine. The term “sous vide cooking” is somewhat of a misnomer because it refers more to cooking food in a hot water bath kept at a precise temperature by equipment known as an immersion circulator. The role of “sous vide” in “sous vide cooking” is important in that removing all the air from the sealed bag allows the food to cook effectively in the water bath and ensures even cooking by keeping the bag fully submerged in the water.
Chef Thomas Keller’s Sous Vide Glazed Carrots Recipe
Prep Time15 min
Total Time50 min
Cook Time35 min
- 500 grams sweet or fresh-garden carrots, peeled, oblique cut to ½-inch pieces
- 15 grams granulated sugar
- 5 grams kosher salt
- 100 grams water
- 50 grams unsalted butter, cut into ½-inch cubes
- Maldon sea salt
- Prepare a water bath with an immersion circulator set to 85°C.
- Place all of the ingredients except for the Maldon sea salt in a mixing bowl, and toss well to coat the carrots. Transfer the contents of the bowl into a vacuum sealer bag, arranging the carrots in a single layer but keeping the top 3 inches near the bag’s opening clear for sealing. Vacuum seal the bag and place it into the 85°C water bath. Cover the water bath container with aluminum foil to retain heat and minimize evaporation.
- Cook the carrots for 35 minutes, or until tender.
- Cut the bag open and pour the contents into a sauteuse set over medium-high heat. Swirl the pan to glaze the carrots. Cook until the liquid has mostly evaporated and the carrots are glazed. Plate the carrots and finish with Maldon sea salt.
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