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Cheese curds with an immersion circulator

Brandon_Byrd_40557

Is there a technique that would allow you to make cheese curds using an immersion circulator? I'm using a Polyscience circulator with the Cambro polycarbonate bin. I've heard of people putting hotel pans inside their bins in order to poach or confit things in small amounts of fat... maybe something like this could work. I'd love to be able to make these cheese curds at home; there's a truck
at our county fair every year that sells deep fried fresh curds. I'd
love to do a modernist take on that with some siphoned vodka tempura batter...

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Comments

Ben_Johnson_34605

The pan we used to cheddar the curds was a standard stainless perforated half hotel pan. It does not fit in a Sous Vide Supreme demi.

judy.fonda

After watching the video on making cheese curds, I was wondering how the Souvide Supreme was sanitized beforehand, and where the perforated pan and the one used for draining were available. They seemed to fit the Supreme, but I don't see any of those accessories available for purchase.

ctessaro

Is it possible to make the recipe for the squeaky cheese in a Souvide Supreme demi using the quantities listed? If not, is scaling down the recipe worth the effort for the end volume of cheese? Thanks.

ParkerCook_66639

I'm pretty sure you could. I've seen some forum members hold egg yolks in a hotel pan and it seems that the liquid in the hotel pan tends to run slightly colder than the water in the bath. I asked Polyscience via Twitter if it was possible using a hotel pan after Chefsteps tweeted @Grant's recipe and they replied with "You bet your curd, you can!"