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Sous Vide with Butter

Sky_16161

Hello!

I'm new here, I've got a copy of Modernist Cuisine at Home, finally got an immersion cooker and starting to explore. One thing I was curious about - why is it not recommended to cook sous vide with butter for extended periods of time?

-Sky

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Manfred_18311

mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:

DE">@DiggingDogFarm

mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:

DE"> Thank you for the Info, first time I come across it. After doing some Web research it was metiond in Thomas Kellers “The

French laundry” Cook book, going to look into it.

ipreferale

@diggingDogFarm - Thanks for the link to the beurre monte on the Ideas In Food blog. I somehow missed that one.

I made it last night and it worked like a charm. I added it to a zippy with some mahi mahi that I cooked in a water bath at 52C for a core temp of 50C and then a quick high temp sear to color. Just fantastic...

DiggingDogFarm_65362

Beurre monté will remain emulsified....especially "bulletproof" beurre monté.

I intend to experiment more with beurre monté in sous vide applications when i can find the time.

Sky_16161

Manfred -

The caution against using butter always seems to have a time component to it - 4 hours or less if I remember right. Definitely anytime butter is melted it'll separate, just wondering what the time issue is.

-Sky

Manfred_18311

Hi @Sky

From my

personal experience;

At low temperatures

butter clarifies. Butter melts at 36 °C

, separating milk solids as lacto protein,

Milk sugar and water from the butter fat, this could affect the taste of the package

content.

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