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Credit: Richard Rosendale, CMC
Sizzle, Summer 2013
8 coriander seeds
35 grams reserved carrot juice
2 grams salt
Method: Peel carrots; cut cylindrical shapes using apple corer. Season carrots with salt and carrot juice. Cook sous-vide 1 hour, 40 minutes, at 185°F. Shock carrots in ice water. Once chilled, remove from bag. Discard liquid. Cut out center using ¼-inch metal tube.
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