DAE think the debate over sous vide for vegetables is just overcomplicating good produce?

Last week, a new cook at our place in Austin insisted on bagging perfect heirloom carrots for a 90-minute bath, while I argued a quick roast with olive oil and thyme from our garden gets a better caramelized texture and saves 75 minutes on a busy service.

3 comments

3 Comments

olivia_allen1mo ago

Honestly, it's a carrot. The whole point of a good heirloom carrot is its flavor, which gets lost when you steam it in plastic for an hour and a half. A hot oven gives you those crispy, sweet edges in like 20 minutes. Some kitchen gadgets just create problems we didn't have.

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graygonzalez18d ago

Whoa, an hour and a half?! I had to read that twice. I can't believe someone would steam a carrot in plastic for 90 minutes just to eat it. That sounds like a science experiment gone wrong, not dinner. You're completely right, just toss it in a hot oven for 20 minutes and you get these amazing caramelized edges. It's wild how much effort people put into making a simple vegetable taste like nothing.

drewsullivan1mo ago

Remember when my friend tried that gadget and ended up with soggy carrots, @olivia_allen?