Carrot Sheet by Ideas in Food

Ideas in Food comes us with a novel way to cook carrots:

For the longest time we would peel carrots, then cut them into shapes from brunoise to macedoine to oblique. We would place the carrots in cold water with a sugar and salt, slowly bring them up to a simmer, cook them to desired tenderness, and shock them in an ice bath....

Eventually we determined that cooking whole, medium sized, peeled carrots at 84 degrees Celsius for one hour rendered them tender with a bit of structure, much like the texture of a bar of good milk chocolate...

The picture shows carrots cooked sous vide, sliced on a mandoline, impregnated with calcium, brushed with pectin, and vacuum sealed to enhance the bond.

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