Cheese slices

Discussion is not working on the cheese slice recipe, so thought I would ask here. Is there a difference in doing things stove top vs sous vide? Have done slices via grating with cheese and SC etc with good success and I don't see a difference in total time spent, unless I'm missing something....like the outcome differences? Thanks!

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Pepijn_31744

What do you mean with stove top? Do you mean the improvised stove top sous vide? In that case there is no difference. If you mean regular stove top there is some loss of water due to evaporation when using the stove top method as opposed to the sous vide method

tshewman

Hi Pepijn, Generally, heat the liquid in a pot and disolve sodium citrate in liquid using a whisk. Then whisk in the grated cheese until smooth. Pour onto a tray and let it sit, then cut slices. Easy and tasty. I think this is what is done for Heston's burgers and for MC as well. So far, I haven't had an issue with evaporation. Have done this a number of times.

Brendan_Lee_56950

I'm almost positive this is touched on in the FAQ section. In essence, doing it SV is advised because on the stovetop there is evaporation which alters the recipe

tshewman

Thanks Brendan....although I'm not seeing the FAQ section...? Which seems strange.

Brendan_Lee_56950

https://www.chefsteps.com/classes/the-chefsteps-au-jus-burger/#/faq--3

tshewman

Thanks Brendan! Was looking for FAQ's in the Cheese slice recipe not burger recipe-my mistake. I'm going to have to try the sous vide method now.......although still mentally wonder as I've had good success making cheese slices stop top in a pot.

tshewman

Here's an example of the cheese slice (stove top) using a comte base for my cheeseburger (nice finish to the long weekend). Melted perfectly and tasted wonderfully. For the burger, I used a frozen blend I had save from the ISOP burger episode (Which I'm sure didn't hurt :-)...) and topped it with caramelized onions, ketchup (home made) mustard and pressure cooked BBQ sauce. The cheese slice had great texture and flavor and melted perfectly.

Now I do have one question.....why the egg for the hamburger patty in the burger class?? After doing my hamburgers without I have a rough time going back :-).