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Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
Carrots can be peeled and cooked whole, sliced into rounds, or cubed, then cooked in a sous vide bag in an even layer about 1/2" to 1" thick. I usually cook carrots for 45 to 60 minutes at 183°F to 185°F (83.9°C to 85°C) to fully tenderize them, though you can go shorter if you are using more tender carrots, or want a more crunchy final dish.
When I sous vide carrots I usually peel them and then either cook them whole, slice them into rounds, or cube them. Regardless of the shape, I place the carrots in the sous vide bag in an even layer about 1/2" to 1" thick to help it cook evenly. I usually cook carrots for 45 to 60 minutes at 183°F to 185°F (83.9°C to 85°C) to fully tenderize them, though you can go shorter if you are using more tender carrots, or want a more crispy final dish.
Sous vide carrots are easy to glaze when butter and sugar is added to the pouch before they are cooked, then they are briefly pan fried after cooking.
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Here are several of the Carrot recipes that I recommend trying out.