2 hours ago, rotuts said:here are some times and temps :
is it important to keep the yolks separate ? the only real advantage is that is you only want to use one yolk and open the bag , in theory the remainder are no longer pasteurized.
Thank you Rotuts. I have a lot of yolks left over at work from one of my cakes. Finally I am coming out with a new product where I can use yolks and in decent quantities, so to eliminate waist. I am looking for the less painful and economical way to pasteurize the yolk to use in a product that doesn't require cooking. So, my main objective is pasteurization. I am afraid though, for what I read on line, that I will need a permit to use sous vide, even if by just water displacement. I am going to ask on the pastry forum. Thanks!
