Go to the Recipe: Sous Vide Dashi
Thanks for this!
I know not everyone has one, but this recipe seem like it would be even easier with a Control Freak.
For those of us that did fork over the money for one, it would be awesome to continue to see Control Freak instructions for recipes like this!
I find it more practical to use the Control freak for Dashi. You can set it to 60ºC with the included prob, steep your kombu, remove the kombu after an hour, set it to 85ºC and add the katsuobushi, done. No need for bag,
haha, came to write the same comment!
for any sous vide recipe, replace the Joule by control freak and it works. I just love my CF. might buy a second one. I love it for any kind of cooking but I particularly love it for deep frying.
How long can you let this stay at 140?
What is Control Freak, other than a person who is domineering, controlling, and manipulative? :-)
up to 12 hr for a stronger taste
Why not simply use less water for your Niban dashi if you want a stronger flavor? Water is plenty good a solvent that you don't need a full liter of it to extract what you're going to get from these ingredients at 100°C. Also, +1 to the other comments suggesting doing this on either a Control Freak. It's also easy enough to do in a pot on the stove—you're going to get one dirty for this anyways, so you may as well save all of the fiddling with a water bath and a bag and go straight for the pot.
What are the benefits of doing it sous vide compared to steeping it overnight?
It extracts a lot more flavor—this is quite a rich, kombu-forward dashi. Cold-steeping won't be as strong, but cold-steeping AND heating will be comparable. To max it out, you could cold-steep AND heat for an extended time at 140 F, but I think you'd be hard-pressed to notice the difference.
