Go to the Article: Sauces Engineered for Sous Vide, Curated for You
By the way, I've frozen the Teppanyaki sauce, and it thaws fine.
Sorry Lynn, that part of our business no longer exists.
I forwarded to a friend interested in purchasing your sauces....how do we do that??
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
I think they are freezable! (Didn't test them yet just read the recipes) I can't think of an issue with freezing except the sauce splitting after thawing, but if that happens i just recommend emusifying them with an immersion blender or a tabletop blender like a vitamix (which works perfectly for the sauces because they are all smooth - don't contain big pieces). My thinking is that none of these sauces contain ingredients which are supposed to stay fresh (like fresh herbs in a fresh salsa verde for example) the sauces are all intended to end-up in a sous-vide bag so they will cook with something else. So they are all cooked and made to cook for longer in sous vide after primary preparation, so I don't think cooked sauces that are vacuum sealed will drastically change in flavour after freezing except that they might split - use an immersion blender to emulsify. Hope this helps!
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?
Hey, Jay. Some of the footage in the video is probably more appetizing than accurate. The sauces are all meant to cook in the bag with the meats.
okay, I AM SUPER CONFUSED. sometimes you guys post stuff that isn't super clear and I don't know if this feedback is getting to you but thinking of previous premium recipes that were incomplete or missing steps. In this recipe you SAY that it for inside the sous vide bag...but...then you appear to SHOW the steak cooking in a bag without sauce and pouring the sauce over the cooked steak...from the pan that you SHOW mixing the sauce in. so can you PLEASE clarify? are these sauces for cooking IN the sous vide bag, or for using with sous vide cooking AFTER you take it out of the bag?
Chris Young just posted this on Facebook: "...most are freeze-thaw stable. The miso sauce is the only one that I recall having some challenges in that regard."
Of course YMMV, since these new recipes are a bit different as far as some of the ingredients that were required to commercialize the sauces.
I agree on the freezing. Instead of saying we didn’t test freezing, test them. I thought chefSteps was a test kitchen.
I really love these kinds of updates—the ones where you get really in-depth explorations like your Ultimate Chocolate Chip Cookie recipes. I think these give a sense of breadth as a Studio Pass subscriber, keep it up! One thing I would really love to see is how these sauces would freeze. It would help how to prep and store these sauces ahead of time.
Thanks for the suggestion, Gerri!
Thank you so much for these! I would love to see a salad dressing recipe using the xanthan gum!
Thanks. Look forward to trying it.
Haven’t made any of these yet, but each one sounds great. My mouth is watering just reading the names.
Already tried the Carrot & Coconut Cream sauce... Delicious!
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.
Hi Larry—Good Gravy is the same as Thanks Give Me More Sauce.
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.
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
Great stuff; really great stuff - i think that many of us could need some more sauce-inspiration, so many times thank you for this
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...
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!
Wow! This is incredible!
Has anyone had time to sleep over there?
Thank-you!
One of our favorites is missing! ‘Thanks Give Me More Sauce”.. how ya make this stuff?
This is really cool, guys. Thanks.
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.
AMAZING!!! Thank you for posting the recipes!!!
No worries there.
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!
Wait. Is this Christmas morning?! This is amazing. Thank you!
Wow! I'm planning to make one of these each week. Please don't post any new recipes for the next 20 weeks. :-)
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?
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!
Was literally just looking for tikka masala on here! Amazing.
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!
Whoa this page is overwhelming in the best way possible. The only problem is choosing one to start with. Thank you!
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.
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.
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.
Gold!
Wow!!!
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! Great stuff!
I love it. Thank you so much!
Nice job @Kyl Haselbauer 👍👍 and others behind the scene!
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?
