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benjamin163

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  1. Again, thank you for these great replies. @btbyrd, I'm thinking of things that I don't want to be 'moulded' when they come out of the pack. I'm experimenting with 'ready meal' spaghetti and sauce. All pre-cooked then packed and pasteurised. But when it comes out having been packed at 95%, the pasta is rigid and blocky. That's one application. But in general I was just wondering why these other levels of vacuum even existed and if I'm missing out on something. I think you have explained very well that a lot of it is about texture which makes a lot of sense.
  2. Hello, I love cooking my pulses and beans and have used a pressure cooker, slow cooker and top stove to do so. However, the results often vary due to my carelessness. I enjoy the results of sous vide and wonder whether cooking beans and pulses sous vide would make them deliciously tender without falling apart and going mushy. I have looked up a few recipes but the temperatures vary enormously. I'm wondering if there's a more scientific approach. Like, at what temperature do the walls of a pulse break down without breaking apart? And does the amount of water the pulses are steeped in matter? I'm gathering that pre-soaking is no longer the necessity it once seemed. So I'd love an understanding of the optimum temperature to get fluffy, unctuous beans without the mush. Any help or opinions greatly received.
  3. much appreciation for these answers. I'm not so worried about crushing and the like. I'm mostly cooking tough cuts of meat which will withstand it. I really wondered if having more air in the bag would lead to shorter shelf life issues. Does the shelf life of a pasteurised pouch sealed at 80% differ from one sealed at 95%? I'd love to take out less air on certain pouches because, as you rightly pointed out, many ingredients tend to bubble at 95%. But I don't want to compromise shelf life or pasteurisation.
  4. Hello, My chamber vacuum sealer can expel air from the bag at anything from 20% to 96%. I usually seal everything at 95%. I'm wondering why you would want to seal something at less than that. Is there a good reason? Is it simply so that you don't squash delicate food? Or is there a more scientific reason? Any help gratefully received.
  5. benjamin163

    Help with ice cream

    I find these answers very helpful and I'm most grateful, thank you.
  6. benjamin163

    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.
  7. benjamin163

    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.
  8. benjamin163

    Help with ice cream

    thanks for this Jo, I'll take a good look.
  9. benjamin163

    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.
  10. benjamin163

    Calling all basmati rice experts

    There are some great answers and tips here, thank you so much, and keep em coming!
  11. benjamin163

    Calling all basmati rice experts

    I do have a costco nearby. What brand was it that you found good?
  12. benjamin163

    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.
  13. 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.
  14. benjamin163

    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.
  15. benjamin163

    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?
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