How to cook Candied Chestnuts sous vide?

I have always had trouble keeping my candied chestnuts in nice halves/whole pieces. No matter how careful I am, I almost always loose a 1/3 of them to crumbles when I cook them on the stove top.

While they are still delicious, they are lot of work to have so many fall apart.

I was Wondering if anyone has a Time/Temp suggestion and possibly syrup ratio to candy chestnuts sous vide? Which in theory should increase my yield....I hope.

Thank You!

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Lukas_67415

Salmon 104 is a total hit. Everyone loves it. I dress it up will Extra Virgin Olive Oil, Sea Salt, Black Pepper, Red Onion, Capers, and Cucumber. On the side I put toasts with Sour Cream + Horse Radish + Chives. Plus it keeps wonderful for up to 6 days in the fridge.

cammarata.nick

We've had some technical difficulties with this post so I'm making a comment to see if it works.

nwhiting79

Okay if anyone is interested here's what I did.

I still lost some to breakdown/crumbles, but cooking sous vide was a much better yield than my old method.

If any one would like to share their method I'm all ears.

Happy Holidays!

Thank you ChefSteps!

Candied Chestnuts:

Adapted From ChefSteps: Jellied Beans

http://www.chefsteps.com/activities/jellied-beans

1000g Sucrose

330g Water

260g Glucose

5g Chinese 5 Spice

1 each Vanilla bean, Split & Finely Chopped

1. Bring to a simmer to dissolve and infuse; Strain, chill, and reserve.

1000g Peeled Chestnuts

1. Purge Chestnuts by covering them with cold water, then bring the chestnuts to a boil as quickly as your burner will allow.

2. Drain immediately; then rinse the chestnuts in cool water and repeat 9 X ( 10 total )

3. Add purged chestnuts to a cryovac bag, cover with the chilled syrup. When the chestnuts are completely chilled, Seal the bag.

4. Cook at 70°C for 18 Hours,

5. Store refrigerated in syrup: or

6. Drain, season, dry or use as needed.

We have been seasoning them with a liberal about of salt and eating them as snacks.