Houston, we may have a problem.

First "major" cook with Joule last night...

It was... not good.,

Salmon @ 122 degrees, hollandaise at 147 degrees. The salmon came out overcooked, the hollandaise broke. I was unable to check the water temperature after the fact because my thermopen wasn't in the house. However, I will check it tonite. I have *never* broken hollandaise.. :-(

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Comments

lockgavin

I'd be interested to know you results. I checked on my joule once and found about a 1 degree f difference in various spots of the bath. I figured it was just how it worked.

Michael_Dow_326415

I would expect minor fluctuations as the water heats and cools, but the results of last night's cook shows more than 1-2 degrees fluctuation. My wife said "I know you're having fun with your new toy, but your cooking is not up to your normal par. You're far better than this let's you show.". This is her way of saying "throw it away, the results suck!"

fisher23

A teaspoon of boiling water will usually pull you hollandaise back together.

Minh_Huynh_48807

Hollandaise with a siphon.. that takes away the need to very be carful when it comes to temp control.. but that is my lazy way of doing it so I don't need to pay to much attention to it.

We all learn with new toys. Next one will be perfect. Keep cooking!

nasv

I did a temperature test over a 3 hour period to see how Joule's temperature would fluctuate, and I recorded the majority of time within just +/- 0.2F (which is ridiculous good in my opinion), and very sparse moments where it was up to +0.4F. All in all, I would say that I anticipate that Joule is within 0.5 degrees F of target temperature, which I perceive as accurate.

fisher23

My tests have been very close to Nico... on both of my Joule's!

aaron.c.schroeder

When you say your hollandaise 'broke', do you mean (A) that you'd already made a homogenous hollandaise and it broke when you reheated it in the water bath, or (B) that you put your hollandaise ingredients in the water bath (in a container, obv) and the sauce never came together? (A) strikes me as evidence of a problem, as I have never had a reheated hollandaise break once I'd made it sous vide. (B) however, may involve user error, since you have to blend or whisk the ingredients after you cook them the first time in order for a homogenous sauce to form.

Michael_Dow_326415

So last night I checked temperature stability... It was within .5 degrees of indicated at 100 degrees. The problem is not with the Joule itself!

I'm not sure, then, what led to the results I got. 122 degree salmon shouldn't be as "well done" as this was. Granted, it was a previously frozen wild alaskan salmon, but still...

And the broken hollandaise, I've never had that happen.

Maybe I just need to subtract 5 degrees from everything?

Michael_Dow_326415

I placed the ingredients in a bag, joule'd (is that a verb? it is now!) it according to directions... Put contents in a vitamix and blended into oblivion. It came together but didn't STAY together.

fisher23

Yes, Jouled and Jouling are both verbs, at least on this and FB CookWithJoule. I use a Bamix stick blender right in the bag but same technique, I haven't had a breaking problem.

aaron.c.schroeder

Like John, I use a hand mixer, or even just a hand whisk, to finish my hollandaise. So the problem may be the Vitamix. I don't know *why* this would be – the additional RPMs have some kind of 'weakening' effect – but it does seem like a relevant difference. Could also be a miscellaneous ingredient issue. I suppose that's a cause for you to make more hollandaise, as if anyone needs another reason.