Sous Vide Trials

L. Reuteri Yogurt - 10/16/2022 - FAQ

10/14/2022 - Tried "poached egg": 140 degrees for 45 minutes - the whites weren't done enough. Everyday Food said suggested this temperature and showed better results. Said that eggs were fully cooked at 160.

Anova Culinary suggests:

Want perfect eggs? This is the recipe for you! 4 different time and temperatures and 4 different eggs.

145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk.

147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk.

167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set.

194°F / 90°C for 8 minutes results in a firm white with a semi-set yolk.

America's Test Kitchen suggests:

167 degrees for 12 minutes: Start with cold, large eggs covered by double with water. Shock in ice bath for 1 minute. Crack over toast, add salt and pepper.

Sous Vide Everything agrees, but suggests sitting in an ice bath for 30 minutes, or better yet overnight, and that they will last in your fridge over a week. When you are ready to eat, put a little bit of oil in a non-stick pan and gently break the egg over the oil. The excess white will fall away and you will have a beautiful poached egg. Fry a couple of minutes on each side (remember the yolk is still runny so gently flip using two spatulas). This is a "froached" egg. Try adding seasoned panko and a drizzle of oil to the top before flipping. Also suggests a bacon marmalade to serve with a froached egg: Fully cook chopped bacon in a skillet. Drain well and return to pan. Add a little brown sugar and mix well, cooking on low heat. Add a splash of water to deglaze the pan. Keep on low heat and reduce the water to nothing. Serve on toast, layer of marmalade, froached egg on top. There is also a filet mignon recipe (131 degrees for 2 hours, pat dry, use a flame thrower to sear) with froached egg on top.

This look interesting:  $200 Egg on Toast vs $10!

10/14/2022 - Tried egg bites cooked submerged in 1/2 cup mason jars with canning lids and rings. 2 eggs (111 g); 111 g cream cheese; 1 g salt; 185 degrees for 25 minutes. These were very tasty with great texture but called for additions like broccoli or bacon or something. Sous Vide Everything suggested (1) crispy bacon bits mixed with souv vide cheese and chopped parsley and (2) cherry tomatoes, basil, souv vide cheese, olive oil, pepper, flaky salt. Wonder if they will cook the same in larger containers?

To try the souv vide cheese you need:

Large Container: http://amzn.to/2n5v1UH

Small Container: http://amzn.to/2DsSh5X

Cheese Cloth: http://amzn.to/2DBAjlh

Cheese Press S: http://amzn.to/2DuvLhl (used on video)

Cheese Press L: http://amzn.to/2DVCNbf (just double recipe)

Tertiy Pirog with Plum Jam

Tertiy Pirog means grated pastry. You can use any thick jam for the filling, but when you have an abundant plum harvest, try making your own plum jam!  Ingredients

• 1 stick, 1/2 cup butter, softened at room temp

• 1/2 cup granulated sugar

• 1 egg, room temp

• 1/2 tsp baking soda

• 1/2 tsp white vinegar

• 280 grams all-purpose flour (2 cups + 2 Tbsp, fluffed*)

• 1 cup jam or thick preserves, I used plum jam

• Powdered sugar for dusting, optional

Instructions

1. Cream together 1 stick of butter with 1/2 cup sugar and 1 egg.

2. Stir together 1/2 tsp baking soda with 1/2 tsp vinegar. Once it fizzes, pour over your batter and mix until well combined.

3. Blend in 280 grams flour.

4. Freeze 1/3 of the dough (about 180 grams) for 45 min to 1 hr**. Place remaining 2/3 of dough onto a large sheet of parchment paper, sprinkle lightly with flour and roll into a 9x13" rectangle.*** Transfer rolled dough with parchment paper onto a cookie sheet.

5. Spread 1 cup of strawberry preserves over the top (or your favorite preserves - pick one with a little bit of sour/tartness). Grate the frozen piece of dough evenly over the top of your preserves. Bake at 350 for 22-25 min or until top is golden. When cooled, dust with powdered sugar if desired and cut into square cookies.

* Measure flour by fluffing it up with a spoon then spooning it into the measuring cup and scraping off the top.

**Make into a flat disc shape like you do for pie dough and then take your time rolling your dough and spreading the jam. Clean up a little. By then the dough in the freezer will probably be frozen enough. 

*** It is difficult to roll an exact rectangle, but the dough is forgiving enough to cut excess and patch in the corners. I'm lucky enough to have a 9x13 cookie sheet that works perfectly.

Recipe found here

Plum Jam

Great jam to make during plum harvest! If you let it get nice and thick it's great to use in Plum Tertiy Pirog!

Ingredients:

• 3 ½ lbs. very ripe or over ripe plums

• 1 cup water

• 1 ¼ cups sugar

• ¾ teaspoon cardamom

• ½ teaspoon cinnamon

Instructions:

1. Cut plums in half, remove pit and chop into 8ths then cut those in half.

2. Place in a heavy-duty saucepan with water and sugar. Stir and bring to a boil. Lower heat and cook until fruit is soft, about 20 minutes. Remove from heat and let cool slightly.

3. Place in blender and carefully puree. IMPORTANT: The heat from the jam can build up pressure inside the blender and spew out. Let the mixture cool slightly then just pulse in short spurts until mixture is smooth.

4. Clean out saucepan and place pureed mixture back into pan. Add spices and cook over low heat for 2-3 hours or until it reaches a spreadable consistency. Stir often to prevent burning.

5. Place in glass jars such as a mason jar and let cool. Place lid on top and store in refrigerator. Will keep about 1 month. If frozen, will keep about 6 months.

Found the recipe here.