Sous Vide Crème Brûlée
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- Опубліковано 22 жов 2010
- Douglas Baldwin -- author of "Sous Vide for the Home Cook" www.amazon.com/product/dp/0984... and "A Practical Guide to Sous Vide Cooking" www.douglasbaldwin.com/sous-vi... -- demonstrates how he cooks crème brûlée sous vide.
First Douglas blends the custard base together and divides it between Ziploc heavy-duty freezer bags. Then he cooks the custard in a water bath for about 30 minutes at 181-183F, agitating the bags half-way through. He then pours the cooked custard into ramekins and lets the custard setup in the refrigerator for 4-8 hours. Finally, he sprinkles raw sugar on the top of the custard and caramelizes the sugar with a butane blowtorch.
First Douglas vacuum seals a rib-eye steak. Then he puts it in a 130F water bath for 45-60 min. In the meantime, he grills an identical steak to compare sous vide with grilling. Then he removes the steak from the water bath and blowtorches. He also removes and blowtorches a chuck blade steak he cooked for 1-2 days at 130F. He then compares the three steaks. - Навчання та стиль
question: What advantage is there to cooking creme brule sous vide versus the traditional way? In the the traditional method, isnt the creme brule placed in a water bath prior to placing in the oven anyway? thanks
so no reason to take out the water vapor? what would happen? would that ruin it?
It is nice to see that you are trying to educate viewers on the precision of this technique, but I feel that you should also enforce such practice throughout the videos!