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benjamin163

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  1. Help with ice cream

    I find these answers very helpful and I'm most grateful, thank you.
  2. Help with ice cream

    This is amazing and really appreciated. Why are my ice creams still a little grainy and textured? A little rough and 'frozen'? I'm following instructions. Is it possible to churn too much? Also, I tend to get varying thicknesses of custard from my water bath. The other day the custard was very thin, whereas the time before it was a little coagulated and I had to blend out the eggyness. Is that simply a weights and measures thing? Size of yolks etc? Can you make a successful ice cream from a thin custard? What will the difference be with a thicker custard? All these questions. I bet you wish you hadn't been so insightful. But any help gratefully received.
  3. Help with ice cream

    thanks Mgaretz, I've started vacuuming to 80% instead of 95% and filling the bags up less. Seems to do the trick.
  4. Help with ice cream

    thanks for this Jo, I'll take a good look.
  5. Help with ice cream

    Hello, I'm really struggling with a couple of issues with my ice cream. First thing is the mixture that makes a custard. I can't vacuum seal it without making a hell of a mess. Milk, sugar, egg yolk, cream, vanilla pod, all blended up. But when I vacuum seal, it gets to 50% and then starts frothing and by 60% it's frothing out of the bag which is less than a third full. So that's my first question. How do I vacuum seal this mixture without making a mess. Second question is around the usage of trimolene. I bought a job lot but can't find recipes which use it. So I have no idea how much to use. Do I simply substitute the sugar for trimolene? Do I use the normal amount of sugar then add a small amount of trimolene? Do I add the trimolene when I blend up the mixture. Any help on these issues gratefully received.
  6. Calling all basmati rice experts

    There are some great answers and tips here, thank you so much, and keep em coming!
  7. Calling all basmati rice experts

    I do have a costco nearby. What brand was it that you found good?
  8. Calling all basmati rice experts

    I recently bought a 10K bag of basmati rice because it was cheap but, for the first time really, I'm coming to appreciate the difference between cheap and quality basmati rice. The one I've bought is fine but it breaks up very quickly when cooked and becomes a bit of a mush. It led me to wonder what to look for in a good basmati. There are so many brands out there. I've done a little research and Tilda seems to be the standard go to quality rice. But I'm also reading about extra matured rice which interests me and a lot of other quality brands out there. Does anyone on here have a go to basmati rice brand and does anyone here use extra mature basmati and feel there is a discernable difference? Any help or suggestions gratefully received.
  9. Hello, I am doing a lot of slow cooking, sometimes sous vide, sometimes in a crock pot, sometimes on a stove top. I find the stuff I cook sous vide most convenient as it has such a good shelf life if the correct procedures are adhered to. My question is this... Can I enjoy the shelf life benefits sous vide pouches offer by simply bagging up leftover food not cooked sous vide and sticking it in a water bath, correct times and temperatures observed, to reheat then chill. eg could I cook a chicken thigh curry in a crock pot then portion up what I don't eat, bag each portion separately, stick in a water bath for an hour at 70 degrees celsius, blast chill then be able to store refrigerated for the extended times the dish cooked sous vide would allow? And would the same principles apply to vegetable dishes? Any help gratefully received.
  10. Cooking Frozen Meat Sous Vide

    I thank everyone for their replies. All of them were very helpful, informative and interesting. It's what makes this forum so great. Thank you all.
  11. Cooking Frozen Meat Sous Vide

    I know it's probably not best practice but I'd be interested to know if there's any scientific reason why it would be dangerous to eat food from a pasteurised pouch that had been frozen and thawed more than once?
  12. I am experimenting with cous cous, rice and mash potato. I don't sous vide these dishes. I find that pointless. However, I am bagging the finished product and vacuum sealing so I can keep them and reheat quickly in the m**rowave (don't hate me!) My question is this... Should I be placing these bags in a water bath to pasteurise them for a longer life before storing them in the fridge or freezer? I'm wondering how long I can keep bagged rice in the fridge under vacuum unpasteurised as opposed to pasteurised. If I was to pasteurise, do I use the same guidelines as for meat? ie is it still about the thickness of the package and the temperature of the water? Or is this all a totally unnecessary faff? Any thoughts on this gratefully received.
  13. Boring technical sous vide storage question!

    Top instructions Kenneth. It's taken me 2 years to get there!
  14. Boring technical sous vide storage question!

    Thanks for all these answers. Very helpful. What I've learned is that as soon as I un-bag, the food is no longer pastuerised, so I guess I just have to re-bag which is a faff but if that's the way it is, that's the way it is. Steve, I tried individual portions but they don't turn out great straight from the bag. It's hard to crisp up the skin and there's enough gelatin to put people off. I'm trying to get it so that people can just cut the bag open, flash it under the grill to get some crispiness and that's it.
  15. Boring technical sous vide storage question!

    I'd like to be rid of the excess liquid in the bag. And I want to press the belly which is easier to do as a whole I think. In short, I want to end up with a bag that is a close to the finished product as possible.
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