Anonymous Modernist 15197

I have Modernist Cusine at Home, but not the original. In any case, I tried the sous vide soy milk using the following approach Soak beans over night in water Grind bean in blender vacuum seal let bean slurry sit in the fridge Cook bean slurry at 185 for 2 hours Chill in water bath squeeze out soy milk Secondary boil Preliminary observations: So far, the best thing about this is the ease of dropping the temperature of the bean slurry from very hot to cold. The blender whips a lot of air into the bean slurry. Even if this is cold, it still behaves as if it is boiling over. You really want to let things sit for a while before running it through the chamber vacuum. (Alternatively, put a small amount in a big bowl, evacuate the chamber, and bleed off the air before trying to seal it into a bag.

Does anyone have any experience using sous vide techniques for making soy milk? I was hoping that I could vacuum seal the ground soy beans with some water and leave them to stew at 180 or so for an hour, but wanted to see whether anyone has already experimented with this...