Go to the Article: Sauces Engineered for Sous Vide, Curated for You
Loved the Joule Ready sauces. Thank so much for doing this!
So, if a sauce were to break when frozen, is it possible to re-emulsify it (although most of these sauces don't seem to be emulsified), or is it toast?
This is really cool. I was always curious about the process behind these sauces!
Outstanding, thank you!
Very cool. Thank you guys so much!
Wow, this is an epic Studio Pass update. I foresee membership numbers climbing in the near future. Y'all rock!
You could conceivably vacuum seal and then pasteurize individual portions, right? Is that what you guys did when you were selling these? What would be the shelf life if they were done in that way? Any tips on times/temps?
Nice job @Kyl Haselbauer 👍👍 and others behind the scene!
I love it. Thank you so much!
Wow! Great stuff!
Personally, I would not recommend doing that, particularly if you are not an experienced canner and thoroughly understand the underlying food safety principles. Sous vide can pasteurize, but it can't sterilize, so high acid is required to make foods shelf-stable (see ChefSteps' sous vide pickle recipe). For low acid foods, sous vide cannot reach the temperature required to destroy C. botulinum spores.
Wow!!!
Gold!
We did a lot more than just that! They were much higher In the acid content to be able to be preserved using the acidified foods method. These have all been simplified with a ton of the stabilizers and acids cut out.
Great stuff, but it really makes me miss the beauty of the Joule ready sauces. I was so sad when you guys stopped selling them.
I am so freaking excited for these recipes! I like them better than ready made sauces because it is something that I can make and adjust myself. This will be a perfect addition to my meal prep technique using the Joule I keep at work. You have no idea how grateful I am for this.
Whoa this page is overwhelming in the best way possible. The only problem is choosing one to start with. Thank you!
so much excitement! I'm in africa so had to get a joule off Amazon Uk and thought I was never going to be able to taste the fancy sauces - extremely keen to try make these!
Was literally just looking for tikka masala on here! Amazing.
I foresee a year long sauce escapade in my future. Starting with that lemon beurre blanc since I for some reason have creamy koji in my fridge already!
From what I read in Thomas Keller's Under Pressure book you should never put hot food into your sous vide bag, but rather you should sear, cool, then vacuum seal. I believe this was a food safety issue...does CS have any thoughts on this? From what I can tell in your recipes you go from sear to vacuum seal with cooling?
Wow! I'm planning to make one of these each week. Please don't post any new recipes for the next 20 weeks. :-)
Wait. Is this Christmas morning?! This is amazing. Thank you!
Those recipes/methods would be a good future release, just sayin... Being able to make and store these just like the Joule Ready sauces would be amazing!
No worries there.
AMAZING!!! Thank you for posting the recipes!!!
Adding a cooling step before you heat it up again would seem worse for food safety if anything. I wonder what the reason is for that advice.
This is really cool, guys. Thanks.
One of our favorites is missing! ‘Thanks Give Me More Sauce”.. how ya make this stuff?
Wow! This is incredible!
Has anyone had time to sleep over there?
Thank-you!
Can I just say, as someone who ordered many of these prepared sauce packs about a year back from ChefSteps, that I am SO THRILLED to have these recipes?????? I have been using ChefSteps recipes for YEARS. These sousvide sauces have transformed my home cooking even more than ChefSteps already had previously. LOVE LOVE LOVE. Thank you!
I’d be interested to know why Xanthan gum vs Guar gum, it seems to me to give a slimy mouthfeel... see https://blog.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v3.0.pdf for more than you ever wanted to know about hydrocolloidals...
What about gelatin? When I freeze meat that was cooked I just reheat with the liquid. As the mixture cools the gelatin thickens the sauce. I think there are ways around a freezer fracture.
Great stuff; really great stuff - i think that many of us could need some more sauce-inspiration, so many times thank you for this
Original post... all you ChefSteppers please thank this guy @Wes Henricksen for being inquisitive.... Joule Ready Sauces.
..nice job doc 🖖
Edit ..links won’t go live
@Lorraine Esterling ......... thank you
We use the xanthan gum because it is much easier to work with and is cheaper. If you are ending up with a slimy mouthfeel your should just dial the amount back. Guar gum is a bit more reliant on dairy/calcium to fully hydrate as well.
Hi Larry—Good Gravy is the same as Thanks Give Me More Sauce.
Not a food safety issue at all, but when you actually use a chamber vacuum sealer it is difficult to seal foods that are hot and get a true vacuum seal. but when you just use an unsealed bag like a ziplock there are no issues with that.
Already tried the Carrot & Coconut Cream sauce... Delicious!
Thanks. Look forward to trying it.
I thought it was the same too however TGMM uses sage and GG uses thyme. Why isn't Thanks Give Me More recipe posted exactly?
Well the higher the temperature of the liquid you pour into a plastic bag the more likely it is that microplastic particles might leach into that food, which is part of the issue with using sv without highgrade sv plastic bags. https://www.health.harvard.edu/staying-healthy/is-plastic-a-threat-to-your-health
