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Post by jenna on Jul 9, 2018 19:50:45 GMT -5
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Post by Ben on Jul 10, 2018 6:50:40 GMT -5
Hi Jenna. Yep, a few people in these forums have tried it. You can search for sous vide to read them. Make sure to use the 'with all the words' box when searching, otherwise vide will match the word video and give you a ton of unrelated results.
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Post by ptw1953 on Jul 11, 2018 1:29:07 GMT -5
I use my 2 sous-vide machines (Anova and Sous-Vide Supreme) to temper chocolate, and also to heat up/keep warm/temper coloured cocao butter before spraying. I have used the Food Lab method of tempering, quite successfully. (I also use the tabling method, Mycryo, the bain-marie seeding method, and the microwave method. I also use the silk method championed by Alchemist John.)
I have found that, whilst successful, the Food Lab method was quite labour intensive and time consuming. I also found that it is very important to squeeze the sous-vide bag for more than the minute Kenji instructs, in order to temper the chocolate. But overall, it works well. Don't forget to dry your pouch well before use, and only snip a small piece of the corner of the pouch. The good news is that you can store unused chocolate in the pouch, and seal it again for later use in the sous-vide method.
The Alchemists method is the bee's knees though...
Philip
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Post by bmikiten on Jul 22, 2018 13:32:36 GMT -5
I make larger batches of silk on a regular basis with my Sous-Vide (full water bath model) and love it. Tempering is no longer an issue.
Brian
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