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What Would You Like to Sous Vide?
How to Sous Vide Infused Cream and Milk
Sous vide infused cream and milk can be much easier than on a stove because of the total control over the temperature you have. I often use infused creams for panna cotta and caramel sauces. I usually sous vide them at 130°F to 160°F (55°C to 71°C) for 1 to 3 hours.
Cream and milk can be easily infused with the sous vide or whipping siphon methods. They readily take on the flavors of herbs, spices, fruits, and berries as well as cookies and candy. They can also be infused with the traditional hot infusion method, by slowly heating the cream and flavoring agents to a simmer and then letting it cool.
The resulting infusions are great when used in milk shakes or gelled into custards and panna cottas. Cream can also use used in caramel making, providing wonderful background flavors.
You can follow the typical sous vide infusion process for the times and temperatures, as it works very well for most milk and cream.
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What is the Best Sous Vide Infused Cream and Milk Temperatures and Times?
Sous vide infused cream and milk can be much easier than on a stove because of the total temp control you have. I do 130°F to 160°F (55°C to 71°C) for 1 to 3 hours.
Mild, Uncooked Flavors:
130°F for 1 to 3 hours (54.4ºC)
Medium, Stronger Flavors:
145°F for 1 to 3 hours (62.8ºC)
Cooked, Strong Flavors:
160°F for 1 to 3 hours (71.1ºC)
Do you have experience cooking infused cream and milk? Let us know your thoughts in the comments below!
Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish.
The spiced rum-infused raisins add great flavor to this caramel sauce and more depth to savory dishes such as pork and lamb. The sauce itself is ideal on desserts or even served plain on vanilla ice cream.
This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.
Sous Vide Infused Cream and Milk Comments
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