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miciwan

The Food Lab: The Best Way to Temper Chocolate

Oh, btw, how long does the whole sous-vide method take?

The Food Lab: The Best Way to Temper Chocolate

Great article! Thanks for that!
I actually went through the same process with just putting the chocolate into 90deg water bath (with very similar lack of success).

With seeding, it's not really necessary to go below the target temperature. It's enough to melt the chocolate completely, add seeds and stir until it reaches 90 (or 88 for milk, 86 for white). Seed crystals and stirring promote formation of enough of type-V crystals to get perfect results (I've been doing it like this, the method never failed me ;-)

It's actually possible to successfully mix chocolate with water. Heston Blumenthal (IIRC) makes a chocolate mousse by whipping chocolate with water over the bowl of ice.

Got a Question for The Food Lab? Kenji Will Answer Everything

Why the New York steak, cooked sous-vide (in Sous Vide Supreme), in 54C for one hour is grey-pinkinsh inside (http://miciwan.com/steaks/IMG_7794_new.jpg), rather than juicy red, like those on your photos? Why it turns even more gray if I keep it in the water bath for longer (it's still juicy, but nothing close to being bright red)?

Sous vide problems

@ecca31 - yes, I though that about different packing method. But like I said - I tried simple ziplock bag side-by-side with with "vacuum ziplock". And while the second one was sealed much better, it released more or less the same amount of juiced during cooking, and the taste was exactly the same.
@KrizzRulz - I tried cooking without salt too. It didn't make much difference (if any...).
I'll try the "heavy salting at least a couple of hours before" method. But from what everyone, including Kenji, it should just work!

Sous vide problems

Hi everyone,

I've been experimenting with sous-vide cooking for some time now, but despite general enthusiasm, my results are not really that perfect.
I'm goal is a perfect steak. And I tried it a number of times - I always set the temperature to 53-57 degrees Celsius, season the meat with salt and pepper generously, seal, and keep in the water bath for 1-3 hours. And the problem is that the meat always ends up grayish, often dry. Usually good and edible, but still not the perfect medium or medium-rare I would expect.
I tried a number of things. First of all I checked the temperature. In the beginning I was using home-made sous-vide machine, now I'm using SousVide Supreme and they both show the same, proper temperature, which I additionally check with two different hand-held thermometers (both calibrated at 0C and 100C). And one day I accidently forgot to turn the mashine on, and just left a steak in the hot tap water. It was lying 2 hours, the temperature dropped from 45C to 39C but the meat was still grayish in the middle.
I though that maybe is the packing process that is faulty. I always used ziplock bag submerging method. But recently I discovered ziplock bags that come with a hand held pump. And while the packaging looks much better, the result is still the same.
Today I though that maybe that's seasoning fault - maybe excessive amount of salt on the meat drags out the juices during cooking. So I tried to cook two pieces of the same steak, side by side, one salted before. And of course, they were exactly the same. Exactly the same medium-well.
Here are some photos from my today experiments:

http://miciwan.com/steaks/

And while there is some pink in those photos (it looked much worse in reality) but there is none of that juicy redness I was expecting. And when pressed, the meat was becoming totally grey.
Any ideas anyone?

Thanks

Michal

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