First sous vide ever

got my Joule yesterday and made the CS Carne Asade. With some trepidation I cooked the flank steak at 131 for 8 hours. It was still a lovely medium rare at completion with a slightly less chewy texture that flank steak has. Seared it in a very hot pan with clarified butter, sliced thinly and had with tortillas. I am now making bread and dropped the temp to 80 and have my poolish fermenting on top of the sous vide (someone posted this and it is a great idea).

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Comments

brian_martin2001

If you have access to a chamber vacuum sealer, you might try this with your dough.

fisher23

Brian this is interesting. I tried to vacuum some pizza dough once, it was fully fermented (I was going to freeze it). This was when I learned to keep my finger on the stop button. It expanded dramatically and I spent the next 20 minutes cleaning my vacuum chamber. I think the trick here is to use young un-fermented dough. I would really like to know the difference in the final product. I wonder if it might have anything to do with hydration. I have put cookie dough in my chamber vacuum, it is supposed give better hydration of the flour. It does make a texture difference, same as refrigerating cookie dough overnight.

AngelArs_240456

This is VERY interesting. Unfortunately I don't think the person who made this video is still around. All of his videos are dated from a year ago and then they all stopped. I am going to have to look into why/how the vacuum chamber interacts with the dough. Thanks for posting this video. Time for some science projects...

As a side note, there is a new 6 volume book coming out called Modernist Bread: The Art and Science. More info about it here;

http://www.modernistbread.com

fisher23

Going to have start saving. I already want it!

AngelArs_240456

It's going to be an incredible read. I'll probably get the e-book version which should cost around 79.00. Cool thing about the e-book version is that it has videos also.