Sous-vide glazed carrots from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • twoyolks on November 29, 2016

    This recipe highlights the flavor of the carrots without making them overly buttery or sweet. However, the carrots are cooked to al dente. I'd probably cook them at 190F instead of 183F in the future to make them fully tender.

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