Sous Vide Tamales

I have the pork all cooked and shredded for tamales and was just thinking about how I was going to cook them once assembled and I am now curious about what it would be like to cook them in the water bath? From what I have read, the steaming isn't just for cooking purposes but for texture as well since the lard/fat melts as it steams and creates a nice spongey texture. How would I (or maybe I shouldn't) go about doing this in the circulator. I feel like it would be very convenient this way as I could freeze them and toss them in the bath but having never done this before wanted to consult the experts.

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michaelnatkin

Wow, interesting idea. I haven't tried it but I'm sure curious if anyone has. I'd think that if you did it, you wouldn't want to vacuum pack them because the pressure would keep them from expanding and getting fluffy.

Jack_Mayer_85396

@Brendan, have you considered a pressure cooker for making your tamales? I haven't done it yet myself, but I seem to remember reading that it works really well ... Hope this helps

Brendan_Lee_56950

yeah, there's a recipe for that in MC@H book. I am more curious than anything.

hamburgertoday

what is the mc@h book?

Brendan_Lee_56950

Modernist cuisine at home

Andrea_499574

I have cooked tamales in pressure cooker and it works well. Doesn't cut the time by too much, but the end results are nice.