The eggs are in the sous vide and when finished we are using them in your Peanut Butter Eggnog! My husband travels every week, so this will be a wonderful thing for him to take with on trips. Thank you for sharing your father's recipe. You have a great channel!
I always bag my eggs before putting into the water. That way if one breaks, it doesn’t get into the circulator. I do put water in the bag with the eggs so the heat temp stays even. I use my pasteurized eggs for Aioli primarily.
You are holding the temperature at 130 for 45 minutes and others are doing 135 for 75 minutes. The egg whites done by others at 135 for 75 were cloudy. 45 minutes is certainly more palatable with any food preparation.
Silly me, I thought salmonella somehow was caused by the bacteria being present on the outside egg shell. I have been submerging my eggs in 3% hydrogen peroxide solution for 15 minutes. I also have a Lotus ozone food sanitation system I refurbished from the the late 1990’s... I guess I am one of the lucky 19999 that didn’t get sick! lol
With sous vide, the steak can be cooked to exactly the temp/ doneness you prefer, then you flash-sear the outside to give it the look you want. Many restaurants now are doing this, so they can have your steak ready quite quickly. It was explained to me that you should not leave steak in the water bath longer than about 4 hours or the texture can suffer.
Best way I have seen to pasteurize eggs and very easy. I have seen many ice cream recipes using raw eggs, this is the way to go.
Thanks
I had no idea I could use my sous vide for this. Thank you for making this video.
Same!! I’ve got a sous vide but have never used it for eggs!
The eggs are in the sous vide and when finished we are using them in your Peanut Butter Eggnog! My husband travels every week, so this will be a wonderful thing for him to take with on trips. Thank you for sharing your father's recipe. You have a great channel!
I'm blushing now
Ty for sharing.
I always bag my eggs before putting into the water. That way if one breaks, it doesn’t get into the circulator. I do put water in the bag with the eggs so the heat temp stays even. I use my pasteurized eggs for Aioli primarily.
Good idea
You are holding the temperature at 130 for 45 minutes and others are doing 135 for 75 minutes. The egg whites done by others at 135 for 75 were cloudy. 45 minutes is certainly more palatable with any food preparation.
I wonder if a dehydrator set on 130 would do it?
Silly me, I thought salmonella somehow was caused by the bacteria being present on the outside egg shell. I have been submerging my eggs in 3% hydrogen peroxide solution for 15 minutes. I also have a Lotus ozone food sanitation system I refurbished from the the late 1990’s... I guess I am one of the lucky 19999 that didn’t get sick! lol
Thank you, I have never seen this before! How does a steak taste different in soue vous vs grilled?
Very tender when you add the marinade in with the steak.
With sous vide, the steak can be cooked to exactly the temp/ doneness you prefer, then you flash-sear the outside to give it the look you want. Many restaurants now are doing this, so they can have your steak ready quite quickly. It was explained to me that you should not leave steak in the water bath longer than about 4 hours or the texture can suffer.