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; } } }

Egg bites/creme brulee

lockgavin

i was wondering what in the world causes the bottoms of jars to pop off? I used to do creme brûlée on a regular Basis and never had a problem. Recently I've had a jar crack three times. It happens almost immediately on putting it in the bath. The rings are not even close to tight and there is room in the jar (1/2-3/4").

Thoughts?

Find more posts tagged with

Recipes Q's

Comments

pd3ski_278514

Sounds like thermal shock.. are the jars cold? If so try tempering them up in warm water.

meyer8863

Cleaning jars in the dishwasher (mainly because of the heating cycle) can really increase the chance of hairline cracks forming.

pd3ski_278514

That makes sense... didn't even think about the dw! Thanks Mike I'll be careful with that.

Edit.. that got me wondering. I've used the green (abrasive) side of the sponge cleaning jars not intentionally but sometimes it happens. This can scratch glass and I'm thinking this could also contribute to a thermal failure. I've done enough glass work to know it's not going break like running a cutting wheel over it but with a dishwasher or just the plain old cold jar/hot water scenario it might speed things up. Dunno... 2cnts

lockgavin

Cleaned in dishwasher and room temp when added to bath. No more dishwasher I guess.

Wouldn't the same hold true though for jars that have been used for canning? Particularly pressure canning?

fisher23

I also find that older jars that have been used in pressure canning tend to hold up better. I don't know if it's true but my Mom used to call new jars untempered and more susceptible to breakage. I'm with pd3ski it sound like thermal shock, maybe places them in warm water before placing in the bath. I hedge my bet with the rings, I have a seal a meal jar lid sealer so there is an actual vacuum then I don't worry about expansion. It's the only thing I use my seal a meal on as it has the accessory port. I haven't tried in with my chamber vacuum.

wolfiegirl

My money is on thermal shock. I wash my jars in the dishwasher all the time and have never had a problem, assuming of course you have a standard home dishwasher and not a big commercial Hobart or something. This is off the cuff, when you're getting ready to sous vide, how do you place the jars in the water? Are you using tongs or are you sort of dropping them in? Dropping isn't really the right word, but if you're placing them with your hand, that water is hot so unless you're using a device to gently place them in the water bath, it might be just enough that it does a number on a jar. Just a thought.

lockgavin

I use canning tongs. I did notice the second I let go it popped (same time it touched the bottom). If they all broke at least I would know it's something I am doing. It's totally arbitrary which ones break though lol. I'll try to heat them up so the shock isn't so extreme. Maybe new jars too. I'll do what I always do, change a whole bunch of stuff at once so I can't pin point the solution. hah.

fisher23

Please let us know.

wolfiegirl

One other question....how hot is the water and how cold were the jars? Or even more so....how hot were the jars? Was the custard hot when you added it to the jars? Usually we think of it being the jars are cold and the water is hot but it could be a case of the total opposite....water warm and the jars hot.

And like John asks....please let us know!

lockgavin

I filled new jars with hot water before I put the egg mixture in so the glass was warm. No breakage at all.

However the smell of egg is pretty strong when you open the jars lol.