Thread: Sous vide
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Old Sun, Oct-18-09, 19:02
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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This is a good thread, gets better as it goes along.

http://forums.egullet.org/index.php...nt/page__st__30

Not for you and me but...
Quote:
caramelized yoghurt--drain yoghurt and season lightly
when thick place in a bag and seal
cook 170 degrees for 24 hours
yoghurt caramelizes and breaks a little bit
puree in blender with spoonful of uncooked yoghurt

uses: panna cotta, vinaigrette, chaud froid, dressings, marinade, glazes, bisquits basically anything you want


Quote:
One aspect of sous vide cooking we have not discussed is the difficulty of maintaining very low heat on a gas burner for any length of time, especially without a simmer burner. I have recently solved that problem by buying an induction cook top.


Quote:
One of my favorites is making carrot puree sous vide. Just some carrots,honey,cardomom,butter,salt and pepper; cook until very tender in the bag(in a pot of water) and puree in a blender with a little cream.
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