New jars

Stephanie_Hamilton_470960

Picked up some canning jars, wanted to make egg white bites and test out making crème brûlée

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matthewmicahhall

Have fun with those new jars!

This post reminds me of a question that I have been meaning to through out to the forum at large. How often do you all experience fracture of glass jars as the result of low temperature cooking? I've been wondering if there would be interest in chemically strengthened jars (similar to the glass cover screens used in phones) for low temperature cooking. They should be much less susceptible to thermal shock and mechanical breakage -- I don't know if there is sufficient demand to justify the cost premium, however. Any thoughts?

tshewman

The brulee's work well (still haven't done the egg bites) and can be done as a royale (savory-see below for carrot version) or more traditional cheesecakes. If looking to service outside of the jars and try to maintain shape, you can use parchment cut for the sides etc and inverted for service.

Stephanie_Hamilton_470960

That’s great, I will have to try a few of them with parchment paper . It will be nice to serve outside the container and still hold shape. Thank you:)

Stephanie_Hamilton_470960

Thanks:)

That’s a good idea you have there.The times I have cooked with glass jars haven’t had any problems with them breaking. But I’m sure it will be only a matter of time. Wonder if others have had glass jar break?

tshewman

No problem as yet (touch wood) and did cheesecakes yesterday. The shocking is one element. One way around this is to put the jars in and then turn Joule on. this would (in theory) allow for the jars to not have to respond to a rapid change in heat and the time to temp is relatively short. Also, when I remove my jars, I set them at room temp for a bit before chilling them.

tshewman

apologies for the double post-tried tagging you-didn't work. No problem as yet (touch wood) and did cheesecakes yesterday. The shocking is one element. One way around this is to put the jars in and then turn Joule on. this would (in theory) allow for the jars to not have to respond to a rapid change in heat and the time to temp is relatively short. Also, when I remove my jars, I set them at room temp for a bit before chilling them.

fisher23

I haven't had a problem with breaking, but I do let the jars warm up at room temperature for a few minutes. Also, if you haven't tried it, the flan is wonderful, I think I even like it better. The trick for smooth creamy is degassing in a chamber vac before casting into the jars.

Stephanie_Hamilton_470960

I haven’t made the flan yet... better put on my list to try lol 😁

pd3ski_278514

What settings do you have the machine on? Is this done in a bowl or bag? Thanks John!

Elizabeth_568581

I have not cooked with them yet, but I have canned for decades, which involves much higher temperatures and very radical temperature swings. I always start with warm water and bring the jars to temperature, then take them out and add hot liquids and return them to the water. Always set jars on a drying mat or the like, never on a cold hard surface like granite, and for best results, use a jar lifter: it's specially designed for handling jars. You'll find them in the canning section of any good kitchen supply store. Happy cooking.

b2potts

Sounds like a good opportunity for muffin/cupcake liners.