While watching a video of Redzepi cooking his carrot (for about the 50th time), it slapped me in the face that their goal was to treat the vintage carrot like a "piece of meat". I thought, well, we normally sear a piece of meat and then cook it slowly in a braise, or if following the slow cook method from CS for example. So "what if" (again) we did the same thing to a carrot. So, I took two carrots, one orange, one yellow and seared them. Then put hem in the oven at 280Deg for about 2 hours. The outer crust was very much like the longer cooked carrots posted previously, but the inside was fibrous, dense but not puree like (hadn't reached that stage yet).......then I thought what does it taste like. The outer portion tasted the same as the slower cooked carrot, but the inside wasn't as pronounced nor as smooth. Still pleasant, but more solid. I had no idea what to do with the results, but as I was tasting them, I noticed how the peel came off so easily. In retrospect, maybe I should have tried to cook it longer or maybe even dehydrate it. But while had the piece of caramelized skin in my hand, I took a small piece of roasted chicken out of the fridge and wrapped the carrot skin around the chicken. Wow. That's nice........maybe high tech veggie dog......or even wrapping some nice meats in it...or......many other options. More food for thought......
