18. Sous-vide Carrots

Sous-vide cooking has been popular in restaurants for a couple of decades. Even though it was only introduced in the 1980s to cook-and-chill commercial foods, the concept dates to Charles Dickens’ discussion of temperature-limited cooking in an 1854 edition of his Weekly Journal. Most sous-vide cooking could be termed temperature-limited cooking because the final cooking temperature of the food item is limited by the temperature of the water bath. Onc