nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Why is it so important to get rid of air bubbles in the custards

Andy_Katzman_17378

all the sous vide custard recipes have you strain, rest, skin and then torch to custard to get rid of air bubbles. Curious why this is so important. Thanks!

Find more posts tagged with

Recipes Q's

Comments

fisher23

Smooth texture throughout.

Martin_411586

If there's bubbles on top, they will pop during cooking but often the custard will already have set by then. If you now torch the custard for a brulee, the ridges/edges of where the bubbles were will burn before the sugar melts (doesn't taste nice and looks bad).

tshewman

so the jars don't phart. ;-)

fidanza33

In my little experience with sous vide custards, resting is important to the texture. When making a dense custard like pot de creme, bubbles in the base make it lighter than expected. I really want a chamber vac to expedite this process

SlickWilly_403801

....and nobody has to say "BAD DOG"!

Afonso_Tito_de_Morais_164825

Appearance and colour. More air - fainter colour, ugly holes in the top of your creme.