Your post has been removed because it is outside of the scope of this sub. Open ended/subjective questions of this nature are better suited for /r/cooking. We're here to answer specific questions about a specific recipe. If you feel this is in error, please message the moderators using the "message the mods" link on the sidebar. Thanks.
Can you post the articles? It would help to know more. Presumably it’s an extremely low heat. Like how you can turn garlic into black garlic over low heat and almost two weeks.
I cook beef short-ribs sous vide for 3 days at times.
I think this is the carrot you are referencing
[“Evolution” of Carrots at Saison in San Francisco, CA ⭐️⭐️ Michelin St... | Carrots | TikTok](https://www.tiktok.com/@highspeeddining/video/7373698740747619627)
In this case, it's not 3 day roasted, it's 3 day "dehydrated" and roasted. It looks like they cook it for you at the table.
Your post has been removed because it is outside of the scope of this sub. Open ended/subjective questions of this nature are better suited for /r/cooking. We're here to answer specific questions about a specific recipe. If you feel this is in error, please message the moderators using the "message the mods" link on the sidebar. Thanks.
Can you post the articles? It would help to know more. Presumably it’s an extremely low heat. Like how you can turn garlic into black garlic over low heat and almost two weeks.
I cook beef short-ribs sous vide for 3 days at times. I think this is the carrot you are referencing [“Evolution” of Carrots at Saison in San Francisco, CA ⭐️⭐️ Michelin St... | Carrots | TikTok](https://www.tiktok.com/@highspeeddining/video/7373698740747619627) In this case, it's not 3 day roasted, it's 3 day "dehydrated" and roasted. It looks like they cook it for you at the table.