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I argued with my sous about sous vide carrots for a year, but the batch we did at 185F for 45 minutes with a honey glaze changed my whole view on texture.
I finally saw the before-and-after difference when we served them alongside a pork loin last Friday, and the perfect firm-yet-creamy bite convinced me after 12 months of thinking it was a pointless extra step.
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susan_hall6mo ago
That texture change is the whole point a lot of people miss. It's not about making them soft, it's about getting that exact firmness EVERY single time. No more guessing if the center is done while the outside turns to mush in a pan. For a busy service, that consistency is a game changer for plating and timing.
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perez.mason6mo ago
Wow, I was wrong for a whole year.
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hannah2405mo ago
That "exact firmness every time" is why I switched to sous vide for my home kitchen too.
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