Sous Vide Vegetables

蘋果：第一，道格拉斯片了兩個蘋果（一去皮）和真空包裝他們用奶油，紅糖和肉桂調味。然後，他把他們在185華氏度（85℃）水浴30-40分鐘。最後，他從真空袋裡倒出液體入鍋，並以中高溫濃縮加厚它幾分鐘，倒在熟蘋果上。詳情見索斯韋迪的在家做飯第229頁

玉米：道格拉斯真空包裝每穗玉米並用一湯匙（16克）的奶油調味。然後，他把玉米放在185華氏度（85℃）水浴30-45分鐘。最後，把它們從水浴鍋和真空袋取出。加上少許的鹽和胡椒。這個食譜是道格拉斯食譜第221頁。

胡蘿蔔：道格拉斯使用真空袋密封胡蘿蔔嬰和奶油，蜂蜜和鼠尾草調味。然後，他把他們在185華氏度（85℃）水浴30-50分鐘。由於與蘋果相同，他將真空袋內的汁液倒入鍋中加熱。然後，他把胡蘿蔔嬰回鍋並加熱。更多細節見索斯韋迪的在家做飯的第220頁。


Apples: First, Douglas slices up two apples (one peeled) and vacuum packages them with butter, brown sugar, and cinnamon. Then he puts them in a 185°F (85°C) water bath for 30-40 minutes. Finally, he pours the liquid from the bag into a skillet, thickens it over medium-high heat for a few minutes, and pours it over the cooked apples. See page 229 of Sous Vide for the Home Cook for more details

Corn: Douglas vacuum packs each ear of corn with a tablespoon (16 g) of butter. He then puts the corn in a 185°F (85°C) water bath for 30-45 minutes. Finally, he removes them from the water bath and their pouches. Serve seasoned with salt and pepper. The recipe is on page 221 of Douglas' cookbook.

Carrots: Douglas vacuum seals baby carrots with butter, honey, and sage. Then he puts them in a 185°F (85°C) water bath for 30-50 minutes. As with the apples, he reduces the liquid in the pouch in a skillet to make a sauce. He then adds the carrots to the skillet and stirs to glaze them before serving. See page 220 in Sous Vide for the Home Cook for more details.