Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Cooking goal
- 总时间
- 1h 30m
- Cook at
- 183°F
- 烹饪
- 45 min–1 hr 30 min
Cooking goal
- 总时间
- 1h 30m
- Cook at
- 183°F
- 烹饪
- 45 min–1 hr 30 min
Servings
4
Servings
4
6 lb Carrot
Salt
Olive Oil
- 6 lb Carrot
- Salt
- Olive Oil
Sous Vide
Required for this method
Sous Vide
Required for this method
Instructions
- 1
准备胡萝卜进行真空低温烹饪
用冷水擦洗胡萝卜并完全擦干——表面水分会影响良好的真空密封。将小到中等的胡萝卜整根保留或纵向切半；将大胡萝卜纵向切成约1英寸的片段以实现均匀烹饪。保持大小统一，使所有东西以相同速率完成。排成单层放入真空袋中，现在添加任何黄油、调味料或蜂蜜，然后密封。如果有液体，在液体被吸入机器之前提前停止密封机。如果有空气残留，在水浴中用重物压住袋子，使其保持完全浸没。
- 2
水浴真空低温烹饪胡萝卜：水浴设置
将浸入式循环器设置为183–185°F，并让水在添加任何东西之前完全达到温度。将你的密封胡萝卜袋完全浸没——如果漂浮，用盘子或夹子压住。几分钟后检查袋子，如果空气口袋已改变胡萝卜的位置，重新调整。1英寸块状物烹饪60分钟；较小切割45分钟，大型整根胡萝卜长达90分钟。不需要搅拌或调整——只需让浴运行其过程。
- 3
Finishing & Serving Sous Vide Carrots
When the timer ends, remove the bag and test doneness: carrots should bend easily when pressed or lifted. If still firm, reseal and return to the bath for 10–15 more minutes. Two finish options:
- Simple: transfer carrots to a serving dish and spoon bag juices over the top.
- Glazed: place carrots in an oven-safe dish with a few tablespoons of bag liquid, broil 4 inches from heat for 2 minutes, toss, then broil 1 more minute.
Store cooked carrots in the sealed bag in the fridge for up to 1 week.
Event planning
Hosting a dinner? Coordinate who brings what
Create a shareable signup page for potlucks and group meals — guests RSVP, claim dishes, and see open slots.
- One shareable link — no more spreadsheet chaos
- Guests RSVP, add headcount, and claim exactly what they bring
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