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acheiving cooking temps

tobyinsf

For my first Joule recipe, i made your "sonuvagun" ice cream, in mason jars, cuz i didn't trust my ziplocks. I set Joule to 176°F, cooked the jars for 60 minutes, shaking the jars every 10 minutes. After the 60 minutes, the custard did thicken but the temperature of the custard was only like 168°F in the quart jar and only 172°F in the pint jar.... so,

* should i have continued to cook to bring custard temp to 176°F ???

* how long does, say a custard, need to cook at a specified temperature to be considered done?

* do I need to continually test the temp til it gets to my specific temp, then let it cook for another specified time??

i know once i figure out all the idiosyncrasies, im gonna love this toy!!!!

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Comments

fisher23

I use vacuum bags, they transfer heat quicker than jars. That being said jars work but you may need to increase the temperature a couple of degrees or cook longer to reach temperature. Ziploc bag seams can fail above 158°F, so good idea not to trust them on a cook over that temperature.

EricJ_279379

I have some gelato going right now in a mason jar. Yes actually old peanut butter jar. Old cereal bag for a lid looks white trash but I'm not ready to cut a hole in the Cambridge lid. I found if you just put a bag over the whole thing that Joule is smart and shuts down due to heat rather than destroy itself. I have just been experimenting with temperature. Today 175 for an hour. Then into the Simac machine.

5 egg yolks, 3 cups milk, 2/3 cup sugar.

I love not having to mess with the stove!!