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Carrots (Sous Vide) — 183°F / 84°C for 1-2 hours

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Sous Vide Temperature: 183°F / 84°C

Cook Time: 1-2 hours

Overview

Carrots (Sous Vide): set water bath to 183°F (84°C) for 1-2 hours. Perfectly tender with concentrated flavor.

Key Details

  • Sous Vide Temperature: 183°F / 84°C
  • Cook Time: 1-2 hours
  • Perfectly tender with concentrated flavor.
  • Vacuum-seal or use water displacement method
  • Sear after for Maillard reaction crust

Why This Matters

  • Sous vide provides precise temperature control
  • Impossible to overcook at the target temperature
  • Edge-to-edge even doneness
  • Restaurant-quality results at home

How To

  1. 1Set immersion circulator to 183°F (84°C)
  2. 2Season and vacuum-seal the food
  3. 3Cook for 1-2 hours
  4. 4Remove from bag and pat dry
  5. 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side

Tags

cooking-tempssous-videcarrots-sous-videprecision-cooking

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Frequently Asked Questions

183°F (84°C) for 1-2 hours. Perfectly tender with concentrated flavor.