Page 13 - BruBaker -Sides Recipes

Submitted by Pete
LH Brubaker
Appliance Sales Mechanicsburg
INGREDIENTS
NEEDED: SOUS VIDE MACHINE
15 grams granulated sugar 5 grams kosher salt
100 grams water
50 grams unsalted butter, cut into 1⁄2-inch cubes Maldon Sea Salt
Sous Vide Cooking: Carrots
DIRECTIONS
1.Prepare a water bath with an immersion circulator set to 85oC.
2.Place all of the ingredients except for the Maldon sea salt in a mixing bowl and toss well to coat the carrots.
3.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.
4.Vacuum seal the bag and place it into the 85oC water bath. Cover the water bath container with aluminum foil to retain heat and minimize evaporation.
5.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.
6.Cook until the liquid has mostly evaporated and the carrots are glazed. Plate the carrots and finish with Maldon sea salt