Sous Vide Carrot Beet Infused Vinegar Recipe
Carrots and beets are a common pairing in many Eastern European cuisines and combining them in this vinegar lends a sweet and funky flavor to it that goes great drizzled on game meat.
Beets stain so be sure to cover your cutting board with parchment paper or plastic wrap. I also wear plastic gloves to save my hands from turning red.
Carrot Beet Infused Vinegar Ingredients
1.5 cups cider vinegar
1 beet, diced
1 large carrot, diced
1" knob ginger, diced (25mm)
1 teaspoon cracked peppercorns
1 teaspoon coriander
Carrot Beet Infused Vinegar Instructions
Preheat a water bath to 160°F (71.1°C).
Combine all the ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 2 to 3 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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