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Sous Vide Milk
Sous Vide Milk Recipes and Articles
Nothing is as simple as...sous vide vanilla ice cream? This is a great master recipe that you can take in any flavor direction you want!
My version of sous vide creme brulee produces an unbelievably smooth and creamy textured brûlée with the perfect balance of sweetness and vanilla flavor.
Making ice cream is never easier than when you sous vide the base. For this recipe it infuses espresso milk stout into the base for a rich, flavorful ice cream.
This recipe combines a classic sous vide pot de creme with a sweet and fruity passion fruit sauce for a rich and complex dish.
Sous vide makes pot de creme simple to make, and when topped with orea crumbles and smoked sea salt it is delicious and decadent!
I have made it many times, as it's a crowd-pleaser! Rich, creamy and 'just enough', these little sous vide pot de creme desserts don't last long in our house
Mac and Cheese ice cream is a unique take on the common sous vide ice cream base, with a richness, smokiness, and depth of flavor that is hard to beat!
This sous vide whipped ricotta cheese recipe doesn't use the whey but uses whole milk. It offers a richer and higher yield than its whey counterpart.
This yogurt recipe uses the sous vide machine to easily maintain a consistently desired temperatures during the incubation period. For a fun twist use the whipping siphon to make a carbonated yogurt foam!
Creme brulee is a fancy but very simple dessert to make when using a sous vide machine. This recipe infuses the flavors of cinnamon and vanilla bean into the cream before placing in ramekins in the water bath to cook. This creamy and flavorful dish will impress your dinner guests.
Matt Zadorozny is my sous vide guru. I recently spent a few hours with him at his home on Nantucket Island, talking a blue streak while he prepped 50 pounds of mushrooms for his sister's wedding. Matt has worked in some of the finest kitchens in New York, including Per Se and WD 50, where sous vide cooking is part of the daily routine. He has his own immersion circulator and chamber vacuum sealer (I'm envious), and his passion for the technique is contagious. Matt has been very generous in sharing his extensive knowledge of cooking times and temperatures with me, and we're delighted to have him collaborate with us.
Summer is upon us and my thoughts have turned to berries, and cherries, and luscious stone fruits. I love to combine the sweetest fruit of the season with a simple yet elegant sauce such as Italian zabaglione (or sabayon, as it is known in France).
I am crazy for the sweet-tart, floral flavor of passion fruit. Although my garden produces just about every kind of fruit, it's a few degrees too cold during the winter months in Carmel Valley to grow this divine tropical fruit. I know, because I've tried and failed on two occasions.
Another great sous vide dessert recipe from SVKitchen. This one focuses on uses your sous vide machine as a bain marie and cooking a creme brulee with it.
Caramel is my favorite thing, especially combined with chocolate, but I like it unadulterated, too, in all of its many forms. Dulce de leche, Spanish for "sweet milk" is on my list of must-have condiments. I always have a jar or two in my over-crowded fridge because it's very versatile and great for last-minute desserts. Sometimes I'll treat myself a spoonful right from the jar if there's nothing else on hand to satisfy a sudden caramel craving.
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