Oh, btw, how long does the whole sous-vide method take?
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.
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)?
@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!
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