Title is Accurate
Dec. 6th, 2020 01:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sous Vide Honey-Ginger Carrots.
1 lb whole baby carrots
2 Tbsp butter
2 Tbsp honey
2 tsp grated fresh ginger
1 tsp salt
Set recirculator to 183 F. Place everything but salt in a bag and vac-seal, lining up the carrots side by side rather than stacking them. Cook sous vide for 60-90 minutes.
Remove and sprinkle with salt before serving.
What worked: Eh, they were okay.
What didn't: I thought I was making this recipe, which we liked more than expected. Part of the issue undoubtedly is that we didn't have any fresh ginger, so I used powdered - which got lost in the liquid.
Will I make it again? No, I'll make the other one. (Possibly with a bit of fresh minced ginger.)
1 lb whole baby carrots
2 Tbsp butter
2 Tbsp honey
2 tsp grated fresh ginger
1 tsp salt
Set recirculator to 183 F. Place everything but salt in a bag and vac-seal, lining up the carrots side by side rather than stacking them. Cook sous vide for 60-90 minutes.
Remove and sprinkle with salt before serving.
What worked: Eh, they were okay.
What didn't: I thought I was making this recipe, which we liked more than expected. Part of the issue undoubtedly is that we didn't have any fresh ginger, so I used powdered - which got lost in the liquid.
Will I make it again? No, I'll make the other one. (Possibly with a bit of fresh minced ginger.)
